Back to Cooking Basics
With the holidays coming, remembering some basic cooking skills is crucial. No need to make complicated foods that no one enjoy, stick with the basics.
Ingredients
Cranberry Sauce:
1 pkg fresh cranberries (12 oz package)
1 cup water
1 cup sugar
Roasted Vegetables:
8 cups assorted vegetables
2 tsp season salt
1 tbsp ground black pepper
1/4 cup olive oil
Mashed Potatoes and Gravy:
4-6 medium Idaho Russets, Peeled
1/3 cup pan drippings
1/3 cups flour
6 cups milk
2 tsp turkey bullion
salt and pepper to taste
Instructions
1
To make the cranberry sauce, add the cranberries, water and sugar to a sauce pan. Bring to a boil, reduce the heat and simmer for 5-10 minutes while stirring occasionally. Once all of the cranberries and “popped” open, remove from the heat and let them cool. Serve and needed.
2
To make the roasted vegetables, toss the prepared vegetables with the season salt, black pepper and olive oil. Transfer to a baking sheet and roast in a 350 degree oven for 20-30 minutes or until the vegetables begin to crisp around the edges. Serve as needed.
3
To make the mashed potatoes and gravy, peel the potatoes and cut them into 1 inch cubes. Place them in a sauce pan and cover with cold water. Bring to a boil, reduce heat to a simmer and cook for about 10 minutes or until the potatoes are fork tender. Drain all but about 1/2 cup of the potato water off of the potatoes and using a potato masher, mash the potatoes fully. Cover to keep warm and set aside.
4
To make the gravy, on tv, I pan seared some chicken thighs and finished cooking them in the oven to create the pan drippings necessary. The concept for making pan gravy is the same, regardless if its dripping from a turkey, roast or chicken.
5
Using the pan drippings add the flour and mix into the oil in the pan. If it’s excessive oil, drain off everything except about 1/3 cup of the drippings. Mix the flour into the pan and using a whisk, mix the drippings and flour together until combine.
6
Depending on the type of pan you are using to make the gravy in, switch to a wooden spoon (if needed) and scrape off as much of the pan drippings off of the pan as possible. Add the milk and turkey bullion to the milk. Continue stirring to make sure everything gets mixed together. Bring to a boil while stirring, reduce heat to a simmer and continue cooking for about 3-5 minutes while stirring to make sure the starches get fully cooked. Serve with mashed potatoes or as needed.
7
The stuffing I used on the “Cooking with Chef Bryan” show was store bought (Stove Top) and I followed the package directions for making it. The rolls were the “Warm and Serve, Soft White Rolls” from Rhodes Dough.
Just finished watching your Sunday a.m. show…going to do the roasted vegetable thing…looked really good…Had to laugh at your stove top stuffing story…as years ago went to Idaho for Thanksgiving with my daughter and her in laws.. Now her mother in law is a marvelous cook…I also “walked into the kitchen” only to see stove top stuffing on her counter..(definitely not a “me” thing”) and was surprised…and delighted…hers was amazing….stuffing was one of the best….May I tell you how she did it?..(yes, I did ask for the recipe)
So….she took 1 box of Stove Top Turkey stuffing…..also 1 box Stove Top herb stuffing mix..(6oz boxes)..herb one is also called “traditional sage”…
Prepare both boxes according to package directions…
In the meantime brown and drain 1 1/2 lbs. of ground mild Italian sausage..
to this add one 14 oz. can Artichoke hearts (drained and cut into small pieces.. Add to the stuffing mix…Serve hot…it is scrumptious ….Wishing you a wonderful Thanksgiving….