![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
My aunt was in town this weekend + yesterday and today--she'd missed Thanksgiving, Christmas, and New Years, so I made another large dinner for the relatives yesterday.
Turkey with 10 cloves of garlic and white wine pan gravy
Sort of addicted to the Splendid Table lately, so several of these recipes come from there. This turkey recipe is great; it's the second time I've made it, and it came out that much better this time.
Humboldt Bay Oyster-Cornbread Dressing
The cornbread dressing recipe left me with some salt cod, which I'm looking forward to using--nice to know about another source of protein that's not dried beans or in a can, but is still basically indestructible and can be kept on hand.
Zucchini and Corn with cream
I also now have some cultured table cream left over from the zucchini--made like this, which was not hard at all--but now I have to find a recipe to use the rest of that.
Gingered Puree of Winter Roots
One thing about this version of mashed potatoes--for one thing, I left the red potato skins on, and that was good. But for another...if you look up "yellow turnip" on Google, you will find dozens of results that insist to you that a yellow turnip is a rutabaga. Of course, this recipe calls for both "yellow turnips" and rutabagas--and yes, alright, looking on my vegetable seed site, I see that there are "yellow turnips" which are not rutabagas, but goddammit, foodies, you and your "and here is the ingredient which you can easily get if you live three blocks from a farmers market like me".
Creme Fraiche Cheesecake with Lemon Blueberry Compote
This cheesecake is extremely good. I'd used creme fraiche for the New Years dessert, was left with some, and I can't stand wasting food--so this recipe was something I looked up solely to get rid of an ingredient, but it turned out lovely. It's a bit difficult to serve, being very soft and crustless, but worth it. (I also recommend this page of tips for baking cheesecakes...when I was little I had no idea there was a distinction between cake-like cheesecakes with flour and flourless cheesecakes, or that cheesecakes shouldn't be overcooked, or anything like that--this page alone improved my cheesecake making 100 percent. :D)
Turkey with 10 cloves of garlic and white wine pan gravy
Sort of addicted to the Splendid Table lately, so several of these recipes come from there. This turkey recipe is great; it's the second time I've made it, and it came out that much better this time.
Humboldt Bay Oyster-Cornbread Dressing
The cornbread dressing recipe left me with some salt cod, which I'm looking forward to using--nice to know about another source of protein that's not dried beans or in a can, but is still basically indestructible and can be kept on hand.
Zucchini and Corn with cream
I also now have some cultured table cream left over from the zucchini--made like this, which was not hard at all--but now I have to find a recipe to use the rest of that.
Gingered Puree of Winter Roots
One thing about this version of mashed potatoes--for one thing, I left the red potato skins on, and that was good. But for another...if you look up "yellow turnip" on Google, you will find dozens of results that insist to you that a yellow turnip is a rutabaga. Of course, this recipe calls for both "yellow turnips" and rutabagas--and yes, alright, looking on my vegetable seed site, I see that there are "yellow turnips" which are not rutabagas, but goddammit, foodies, you and your "and here is the ingredient which you can easily get if you live three blocks from a farmers market like me".
Creme Fraiche Cheesecake with Lemon Blueberry Compote
This cheesecake is extremely good. I'd used creme fraiche for the New Years dessert, was left with some, and I can't stand wasting food--so this recipe was something I looked up solely to get rid of an ingredient, but it turned out lovely. It's a bit difficult to serve, being very soft and crustless, but worth it. (I also recommend this page of tips for baking cheesecakes...when I was little I had no idea there was a distinction between cake-like cheesecakes with flour and flourless cheesecakes, or that cheesecakes shouldn't be overcooked, or anything like that--this page alone improved my cheesecake making 100 percent. :D)
