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3 Non-Traditional Ways to Prepare Your Holiday Turkey
Deep-Fryed Turkey 3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave...

Choosing mail order gourmet meat cuts
Buying meat is one of the finest delicacies left in gourmet food. There are so many cuts, tastes, and styles of preparation, filets, and seasoning to delight and tingle all senses. Saving money on gourmet meat can be easy, just follow the few...

Christmas Recipes: Main Dishes. No.3 of 12 - Smoked Haddock & Spinach Fishcakes
Christmas Recipe Serves: 8 Preparation time: 30 minutes Cooking time: 45 minutes Calories per serving: 605 Suitable for freezing (after step 4) Christmas Recipe Ingredients: * Breadcrumbs, fresh 75 g (3 oz) * Semi-skimmed milk, 150...

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Tomorrow is the day, your home will be filled with tantalizing aromas and guests will be arriving to share the day with you. You should make a final check of you Thanksgiving planning calendar to be sure that you have not over looked anything...

 
Sauces for Quick Gourmet Cooking

The saying goes that "The French have a hundred sauces to
disguise a few foods - and the Americans have a hundred
foods disguised only by white sauce!"

It is true that many great gourmet dishes involve a special
sauce, which used to take hours to prepare. For the quick
gourmet chef, there's a way around this:

1. Hollandaise and Béarnaise: Both are available in glass
jars. You should be able to find them in your local gourmet
shop or supermarket.

2. Madeira, Armoricaine, Newburg, Supreme, et al: These,
too, are available in jars or frozen, and will transform the
humble hamburger or leftover into a gourmet's dream.

3. Bottled Meat Sauces: Diable, Robert or Cumberland sauce,
Worcestershire, and a wide range of mustards from Devilled
to Bahamian to Dijon. Wash your hands thoroughly, use a
judicious few tablespoons of whatever you fancy, and rub it
thoroughly into chops and steaks. This replaces the
marinades which used to take hours.

4. Dessert Sauces: Be cautious about these! There are lots
of edible varieties - but very few that come up to a
gourmet's standard! . . . as you will see in our gourmet
dessert section, there are innumerable quick tricks with
liqueurs and fresh fruit for presenting gourmet desserts in
a minute.
( http://www.easy-gourmet-cooking.com/gourmet-desserts/ )

5. Basting Sauces: Here you begin to be a gourmet chef, for
a basting sauce is largely invention based on experience as
you grow proficient with recipes. Basting sauces are used
with fish, meat and poultry. Generally, they are melted
butter blended with herbs - or spices - or fruit and fruit
peels - with or without a dash of cooking wine. The precise
ingredients depend upon the final flavor desired: tangy,
sultry, or sweetish.

The basting sauce should be made at the start of the cooking
operation, placed over the lowest possible heat, allowed to
sit and grow acquainted with itself. A quarter pound of
butter makes an adequate basting sauce; half a pound is
sometimes better-if you can bring yourself to it!

The basic procedure is to combine butter chunks and desired
seasonings or flavorings in a small saucepot (a stainless
steel one-cup measure with a handle is satisfactory), and to
obtain the full savory blend by simmering gently during the
first steps of searing meat or poultry, firming the fish
flesh, etc. A basting sauce is used to moisten and flavor a
dish during its cooking; it is brushed directly onto
roasting meat or poultry with a pastry brush at 10 or 15
minute intervals, or poured over fish and broiled dishes
every 5 minutes for quick cookery.

For long cooking roasts, when the basting sauce has all been
used, a roaster baster will pick up pan juices for
moistening the dish.

6. Wine & Wine Sauces: "The better the wine, the better the
dish" is the gourmet standard ... although it's not
necessary to buy fine vintage drinking wines for use in the
kitchen. If you have good local wine, do use it for cooking.

Never buy cooking wine or liquor purely on a price basis;
the cheap brands do not have sufficient alcoholic content to
create a flambee dish - and will not have enough flavor to
remain in the sauce. White wines can be used for any
recipes, but red wines can only be used for dark meats . . .
when they will


not discolor the dish.

At table, the only standard today is flavor, and red or
white wines are served interchangeably. Traditionally, red
is for meat and white is for chicken or fish - but these
days, you can do as you please!

When wine is added directly to a dish during cooking, lower
the heat immediately or the meat will toughen.

7. Fats and Oils: For true gourmet cooking, there is no
substitute for butter unless particularly specified. Sweet
butter is preferable, because the amount of salt varies in
commercial brands; if salt butter is used, decrease the
amount of salt in a recipe and check seasoning just before
you serve.

Butter is absolutely essential for sauces and basting, but
cannot be used for frying; at high temperatures, it
decomposes chemically and burns.

For Deep-Fat Frying, use liquid or hydrogenated oils such as
Crisco. These can be re-used once or twice, if you allow
sediment to settle and decant (pour off) the clear top fat
after each frying. Once frying fat has been used for fish,
it cannot be used for anything else! If you enjoy fried
foods, it's wise to have two fat kettles - one for fish, and
one for everything else.

For all Italian, Spanish or Latin-American dishes, a
tablespoon of olive oil should replace butter in starting
the dish.

Lard is excellent for greasing baking potatoes or pan-frying
fish. It cannot be re-used, but is inexpensive enough to
discard and start fresh next time. Bacon grease is equally
good for baking potatoes or to saute fish, and can be
smeared thickly over chicken breasts or squab before
roasting. Because of its positive flavor, only tangy herbs
will combine with it for added taste.

No gourmet cook ever uses margarine for anything.

8. Meat Glazes: For a handsome browned surface to meat or
poultry, mix a tablespoon of commercial gravy coloring with
two table spoons of water. Paint all exposed parts of the
poultry or meat before placing in the oven.

9. Shallots are a small onion bulb resembling garlic in
formation of cloves, but very mild in flavor. Typically
French, they are not always available but make all the
difference in a sauce if they can be had. Minced scallions
(spring onions) are an acceptable substitute - and in
moments of stress, a tablespoon of grated white onion will
equal 2 minced shallots.

10. Grated orange and lemon peel are readily available in
jars; a teaspoon equals the grated rind of a whole medium-
sized fruit.

11. Garlic can be bought powdered (a quarter teaspon equals
a fresh clove), but a garlic press will produce a much
better flavor from a peeled garlic clove.

Onion and garlic juice are also available; use them purely
for flavoring, as many dishes are better with sauteed pieces
of onion. Onion flakes are good for home-cooking, but not
sufficient for gourmet results.

Good luck with your quick gourmet sauces!

About the Author

If you'd like to prepare wonderful, delicious and stylish
dishes that will delight your family and amaze your friends
- without spending hours struggling in the kitchen with
complicated and potentially disastrous recipes - then our
website is for you! All our recipes can be completed in
just 30 minutes and are fun and easy to prepare.
http://www.Easy-Gourmet-Cooking.com

 

Cooking Tips - @ CDKitchen.com :: it's what's cooking online!
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Looking for recipes? You’ve come to the right place. Allrecipes has more than 40000 free recipes - all created, tested, reviewed and approved by home cooks ...
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  • how to choose the leanest cuts of meat for healthy eating

  • how to choose the proper cooking oil

  • how to cook a lobster

  • how to cook a really crispy duck or chicken

  • how to cook for a healthier you

  • how to cook for a vegetarian this holiday season

  • how to cook hot oil fondue

  • how to cook perfect pasta everytime

  • how to cook turkey on natural gas grills

  • how to cook without water

  • how to create the perfect backyard barbeque

  • how to cut a cake

  • how to deep fry a turkey

  • how to design the ideal kitchen

  • how to easily make sourdough french toast like cracker barrel

  • how to eat well on a tight budget

  • how to enjoy the season easy tips and delicious recipes

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  • how to host a memorable july 4th barbecue and have fun too

  • how to host thanksgiving dinner and enjoy it anyway

  • how to keep your fat low for a healthier eating lifestyle

  • how to make an omelet

  • how to make a cajun roux

  • how to make a seductive chili

  • how to make a tantalizing white lightening chili

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  • how to make beer

  • how to make chipotle chiles at home

  • how to make pumpkin puree

  • how to make sausage and cornbread cabbage rolls

  • how to satisfy summer time fresh tomato cravings today

  • how to select and prepare shrimp

  • how to shop smart for a healthy lifestyle

  • how to stay sane on turkey day

  • how to teach your children to cook

  • how to throw a fondue party

  • how to use herbs in your meals

  • im a work at home mom but i still use my crock pot

  • index

  • indian tandoori cooking

  • indoor grills featured in steven raichlens newest book

  • indoor grills featured in steven raichlen s newest book

  • information on raw juice therapy

  • instant fondue just heat and serve

  • in grandmas kitchen part i

  • in praise of the humble salad

  • is this the year to simplify christmas dinner

  • is your cookware poisoning you

  • is your italian olive oil really italian

  • is your recipe safe

  • italian cuisine a trip to the island of sardinia

  • italian cuisine in the heart of tuscany

  • italian cuisine more than pasta

  • italian minestrone soup

  • italian osso bucco recipe

  • italian prosciutto and cantaloupe appetizer

  • italian recipes how about a dinner in rome

  • italian sweets

  • i need some pots and pans to cook in what should i buy

  • jack daniels tips for the summer grill

  • jamaican jerk chicken

  • japanese cuisine

  • just like kfc potato salad well almost try this delicious copy cat on your family and see if they can tell the difference

  • kicking up the flavor of vegetables with dry rubs

  • kids party food

  • kid friendly pizza party recipe

  • kid recipe

  • kid recipes

  • kitchen design understanding the work triangle and kitchen layouts

  • kitchen equipment the right tools

  • kitchen knives why its important to test drive before buying

  • kitchen pantry

  • kitchen pantry a cooks secret weapon

  • kitchen survival recipe guide

  • kitchen survival shopping for ingredients

  • knowledge and creativity

  • learn everything about seafood

  • lets have a barbeque party

  • light calorie cooking how to cook low calorie foods which still taste fantastic

  • like an extra virgin

  • lobster was not always the king of seafood

  • looking for a great italian meatball recipe

  • lose weight with this healthy lean chicken salad recipe

  • losing weight during the holiday season

  • low carb 1 2 3

  • low carb christmas enchiladas

  • low fat low cholesterol baked tortilla chip with a mango salsa dressing

  • making a perfect spanish tortilla

  • making delicious fish and seafood part of your healthy diet

  • making do with less in the kitchen

  • making hamburger recipes is easy and fun

  • making homemade pasta for dinner tonight

  • making incredible sauces at home

  • making spanish paella the easy way

  • maple flavored smoked turkey

  • maximizing flavor and moistness in your holiday bird the perfect turkey

  • mays featured holidays and recipes

  • ma po tou tu bean curd with chili sauce

  • meal planning help meal one

  • memories and the comforts of food

  • meringue made simple

  • mexican family night menu

  • middle eastern cuisine

  • more joys of soy

  • more mead mlord irelands medieval banquets

  • mouth watering memphis style pork ribs

  • must haves for any at home chef

  • my barbecued chicken recipe

  • my cherry swirl cheesecake bake contribution

  • my mothers recipe box

  • my waffle iron

  • m ms royal orgasmic delight

  • m m s royal orgasmic delight

  • nature always right cooks never

  • need a new recipe

  • new york style cheesecake recipe

  • no holds barred kids cooking

  • nutrients and benefits of asparagus

  • oakcakes recipe

  • oatmeal apple raisin muffins

  • oil or butter they are both fat

  • okra the little veggie that could

  • old fashioned tomatoes

  • old fashion oatmeal cookie recipe

  • olive oil extra virgin or pure

  • olive varieties

  • once a month cooking

  • one bird the president didnt pardon

  • one chef or a bevy of chefs

  • onions fabulous superb perfection

  • orange and lemon ice an italian dessert treat

  • oriental chicken wings

  • paella recipe secret

  • pan frying shallow frying sauteing

  • parchment paper fish with butter sauce

  • parmesan wafers

  • party 911 pasta salad to the rescue

  • pasta recipes the very best in italian cuisine

  • pasta recipes three delicious easy recipes

  • peanut chicken

  • pear and walnut salad with roquette and parmesan

  • pecorino cheese an italian specialty

  • pesticides can we avoid them

  • pho viet nams national soup

  • pickles

  • pizza

  • planning a fondue party

  • planning a football party

  • planning dinner

  • planning healthy meals for yourself and your family

  • plan a chinese new year party to ring in the year of the monkey

  • plan the perfect wedding shower

  • pleasures of soup

  • poor mans beef stroganoff quick easy

  • potato and spinach quiche

  • prepare paella like a pro

  • preparing lobster tails

  • prime rib cooking times

  • product review gourmet to go

  • provence steak recipes

  • puerto rican cuisine

  • quick and easy recipe

  • quick guide to cheese

  • quick reference buying and storage guide for cheese

  • quick reference guide for buying storing and serving cheese

  • recipes from around the world right in your kitchen

  • recipe chocolate modeling clay

  • recipe for turning dreams into reality

  • reductions proving less is more

  • reductions proving that less is more

  • red pepper lamb kofta in a rogan josh sauce

  • regional cuisines of china

  • regional cuisine down home southern cooking

  • regional cuisine hunan cuisine

  • regional cuisine new england clam chowder

  • regional cuisine of china szechuan style

  • regional cuisine of india north indian flavors

  • regional cuisine of india tasting east india

  • regional cuisine of mexico

  • regional cuisine of the united states california style cooking

  • regional cuisine of the united states louisiana cajun cooking

  • risky fish the thrill of fugu

  • roast meat times and temperatures

  • roast rack of pork with grain mustard sauce

  • rockfish bessie

  • rotator

  • rowan jelly mountain ash pyrus aucuparia

  • russian beverages for russian brides in the us

  • russian cuisine

  • russian thanksgiving dinner mystery ingredients

  • safeguard your food

  • safe food handling for the holidays

  • salmon steak with apple and horseradish garnish

  • sauces for quick gourmet cooking

  • sauces used in asian cooking

  • sauce for pork

  • sauted eggs with pork mu xu rou

  • sauted family bean curd

  • save money the crock pot way

  • save time in the kitchen

  • save time in the kitchen cook pasta the way restaurant chefs do

  • sbiten russias traditional winter time beverage

  • school lunches the frugal way

  • scottish cuisine haggis

  • seafood fettuccine alfredo

  • seafood the healthy alternative

  • seasoning an oven

  • season your pans for non stick cooking

  • secret of light and fluffy biscuits and pancakes

  • selection of seafood recipes compliments of cafe hobson

  • serving guide for a fruit platter

  • shopping for ingredients for a well stocked kitchen

  • shop smart for a healthy lifestyle

  • sicilys great eggplant tomato stew

  • simple pepper salad with vinaigrette

  • simple tips for a stress free holiday entertaining from m amp m meat shops

  • slimming secrets from the kitchen

  • sneaking more fruit into your day

  • solaire gas grills are based on a unique cooking system

  • solving the 7 most common whole wheat bread baking mistakes

  • sorce the best information on ovens right here

  • sot suppe norwegian sweet soup for christmas

  • soul food

  • soups on

  • soup a meal in a bowl

  • soyabean curd recipe

  • so you want to go to culinary art school

  • spain europes new culinary hotbed

  • spanish food how to make spicy gazpacho soup

  • spanish food how to make the perfect paella

  • spanish food the perfect paella

  • special ingredients shark fins birds nest

  • spicy garlic shrimp

  • squid and calamari

  • strange cocktail combinations

  • strawberries anyone

  • strawberry jammed out

  • strawberry jamming again

  • substitutions for commonly used ingredients

  • summer basil pasta salad

  • super foods the 10 healthiest foods to eat

  • supporting local flavors

  • surviving the heat of the kitchen

  • sweet sour fish

  • sweet sour pork gu lao rou

  • swordfish how to buy store cook and enjoy

  • swordfish how to buy store cook and enjoy it

  • szechwan cuisine

  • tantalizing turkey

  • tasteful gift giving

  • teaching your children how to cook

  • teaching your child how to cook

  • texas cooking

  • thailands vegetarian festival

  • thai bbq or barbaque chicken recipes

  • the almighty beer can chicken

  • the applications of lead aprons

  • the art of the marinade

  • the best way to fight poor health is to make home cooking fast and easy

  • the big debate gas vs charcoal grilling

  • the demand for apron sinks

  • the essential eatingwell cookbook

  • the evolution of pizza

  • the french paradox

  • the fundamentals

  • the gentle art of frying

  • the gentle art of poaching

  • the greatness of gumbo

  • the history of chinese cuisine

  • the history of ketchup

  • the history of thai food

  • the latke high fiber recipes even your bubba would love

  • the lowdown on barbeque

  • the missing ingredient

  • the new cuisine spanish food today

  • the official parenting cheesecake recipe

  • the olive history and production

  • the original irish coffee

  • the perfect omelet te how to cook it

  • the perfect pizza tomato sauce

  • the popularity of humorous aprons

  • the potato one of austrias most consumed vegetables

  • the power of the meal

  • the regional cuisines of chinese cooking part 1 of 4

  • the return of the green fairy

  • the right grill for your barbecue

  • the role and challenges of the microbiologist in the foodservice industry

  • the scoop on soup

  • the secrets to successful cooking

  • the secret to cooking for a crowd

  • the secret to making perfect chili fit for a king

  • the secret to preparing the perfect paella

  • the skinny on legumes seeds and nuts

  • the skinny on oats oatmeal vitamins nutrition for skin care and bath products

  • the sophisticated gourmet

  • the soy of cooking

  • the stuff of poetry mead

  • the taffy pull a story and a recipe

  • the top 4 reasons why you should learn how to cook french food

  • the true hystory of tiramisu

  • the well stocked pantry a cooks secret weapon

  • the wonderful wok stir frying basics

  • the wonderful world of peanuts

  • the worlds best pickles

  • thicken that sauce

  • things you should consider when planning your thanksgiving celebration

  • tidbits of garlic

  • time savers for the kitchen

  • tips for cookie baking

  • tips for eating healthy this winter

  • tips for healthy eating with fruits and vegetables

  • tips for the summer grill

  • tips on buying steak online for the best summer barbeques

  • tips to buying food online

  • tips to entertaining a thanksgiving crowd

  • tis the season for the perfect bowl of texas chili

  • tomatoes and sweet onion with roquefort dressing

  • top 3 reasons why you need cookie recipes

  • top tips for good nutrition this thanksgiving

  • tortilla soup

  • to make ends meet

  • traditional cajun chicken wings

  • traditional meat entrees get a makeover going meatless

  • tradtional english afternoon tea

  • turkey gravy secrets revealed

  • turkey talk answers to 6 most asked questions

  • turkey the old fashioned way

  • turn your love of chocolate from a secret pleasure to a fun social event

  • twinkie trivia

  • two for one dinners turkey

  • understanding fats and carbs

  • unique cake decorating with flowers

  • unique gift basket ideas

  • united states regional cuisine

  • united states regional cuisine soul food

  • use h o l l y to beat christmas cooking stress

  • use spices to cook like a connoisseur on a paupers budget

  • use up those leftovers

  • using carrot juice for relieving constipation

  • using fish as part of a healthy eating plan

  • using safe food handling practices

  • valentine gifts from the heart

  • varieties of gourmet olives

  • veganism not as intimidating as you thought

  • vegetarian cuisine

  • vegetarian does not have to be all or nothing

  • vegetarian gourmet meatless makeovers

  • vegetarian potato soup

  • venison ideas for cooking a venison recipe a venison recipe link

  • versatile zucchini

  • view from my island the grand outing of the kitchen

  • washington bbq restaurant

  • water ionizers their many benefits

  • weight loss recipe tuna patties with dill sauce

  • weight loss with avocado walnuts and crispy bacon

  • weird foods of the world chinese

  • whats new and old with the pizza stone

  • whats so special about cinnamon

  • whats the thick on roux thickening soups and sauces

  • what are gift baskets

  • what do i have to do to become a good chef

  • what every kitchen needs

  • what exactly is cold smoking

  • what is in your blt

  • what is nouvelle cuisine

  • what makes amish food so special

  • what makes one dry rub or chili powder better than another

  • what to do one day before thanksgiving

  • what to do one week before thanksgiving

  • what to do thanksgiving day

  • what to do three days before thanksgiving

  • what to do two days before thanksgiving

  • what to do two weeks before thanksgiving

  • what to look for in a farmers market

  • what you need in a gourmet kitchen

  • when to wash your fruit

  • whine and dine

  • whisk your way to a perfect meal every time

  • why culinary education

  • why do make ahead recipes work so well to reduce your dinner party stress

  • why food safety

  • why you should eat lentil soup at least once a week

  • wine rack storage simple guides on choosing

  • with omelette pans breakfast meals always come out right

  • wok this way part 1 of 5

  • wok this way part 2 of 5 selecting a wok

  • wonderful holiday recipe ideas

  • would you like smore cooking smores indoors

  • your oven kitchen ally or public enemy number one

  • your six step guide to deep frying a turkey