Thursday, November 26, 2009

Happy Thanksgiving!

Happy Thanksgiving 
from The Cooker's Blog

Friday, November 13, 2009

Carving Turkey, Step by Step

Carving Turkey, Step by Step
By: Noel Christmas

Take the mystery out of carving that bird.

Carving a turkey can make even the most accomplished home cooks nervous.

1. First of all, don't get bogged down by trying to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving.

The Tools

* Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices.
* We used a long carving knife with oval indentations along the blade to reduce friction.
* Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.

4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.

5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.

6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.

7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.

8. Arrange the rest of the meat onto the warmed platter and serve.

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This free printable was made with digital graphics
courtesy of Kay eflin @ e-scape & scrap.

Give Thanks by Kay Eflin @ e-scapeandscrap

Wednesday, November 11, 2009

Chilli Shrimp Marinara

Jar marinara sauce
1/2 cup water
1 large fresh chilli or chilli paste, or sauce
20 uncooked medium shrimp (peeled)
2 Tbsp of chopped flat leaf parsley
Seasonings: salt, pepper, oregano, basil
whole wheat pasta

1 Combine one jar of marinara sauce, 1/2 cup of water and 1 large fresh chilli in a large frying pan.
Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally for 3 minutes.
2 Add 20 uncooked medium shrimp (peeled with tails intact or removed) and spread out in a single layer.
Cover and simmer over low heat for approximately 5 minutes, or until shrimp curl and change colour.
3 Stir through 2 Tbsp of chopped flat leaf parsley. Season to taste with salt and pepper, oregano,
basil, etc then serve over whole wheat pasta.