The "I'm Thinking of Making" Thread

[Jenne]

...and the fucking radishes!  SO MANY RADISHES!

[Mesozoic Mister Nigel]

Also, am responsible for turkey-making this year.  Fie.  So, feel free to share with me your favorite marinades, etc.  I think we're deep-frying again...but I may make another one a different way, just because.

I'm not sure you caught ECH's suggestion of getting a new cotton pillowcase, washing it once, soaking it in butter, then cooking the turkey inside of it.  It sounded like a good one.

I did, I'm considering it, but also like to hear others' takes, too.  Turkey's been done by the "senior women" in the family, so last year and this year I have a lot of seniority to beat.    But the pillowcase idea sounds good even still...

For my turkey last year I made the juiciest turkey I have ever made.  You start with your usual pan and rack.  I put an onion, some celery heads, a couple of smashed garlic cloves and a stick of butter in the cavity, then covered the entire turkey with slices of fatback/salt pork.  I then covered the whole turkey with wet cheesecloth that I had folded to make a 4 layer cover.  Threw a few onion quarters in the bottom of the pan with a half a can of beer and some water.  Made for about 2-3 inches of liquid in the bottom of my pan.  Then roasted the turkey under the cheesecloth for the first 4 hours.  I then pulled out the turkey and removed the cheesecloth and fatback and put it back in the oven loosely covered with foil for another hour.  Then I did the turkey uncovered for the last hour, hour and a half.  This turkey was so juicy my ziploc bag of leftover meat had juice in the bottom of it the next day.  Leftovers didn't make it far past that.  I got the idea from America's Test Kitchen.  The method is called (according to them) larding the turkey.  All I know is it was absolutely delicious!!!

Larding makes EVERYTHING better!

[Mesozoic Mister Nigel]

OKIEDOKIE ARTICHOKIES

SO!

My husband, in his infinite wisdom (cue laugh track) has bought us a "quarter" of farm-fresh organic vegetables and fruits, to be delivered weekly at someone's house and we pick them up.  What is in the boxes when we get them is usually somewhat of a surprise.  We get a weekly email, but that's usually AFTER we get the box.

So far we have gotten 1) chard (green, yellow and pink), 2) beets (2 sizes, one size big enough to eat the damned beets, one size for the LEAVES, baby beets still attached optional!), 3) RED carrots, 4) orange carrots 5) radishes (so many damned fucking radishes) 6) dandelion bundles 7) cilantro bundles kale (yay! kale chips!--btdt) 9) rhubarb, 10) strawberries 11) kumfuckingquats (jesusmarynjoseph my gawd too many, TOO MANY!) 12) various citrus fruits of all kinds (blood oranges, navel oranges, limes and lemons, 13) lettuces--butter and red, usually and 14) this week--ROSEMARY!  WOOHOO!

So YEAH...a combo of the above (not all everytime, some of each) we've been getting the past month and a half.  We have a month and a half to go.  We're still evaluating if this is a good idea...it's $$$, but you can't beat (or BEET?) the opportunity to have healthy shit all the time (literally).

ANYFUCKING WAY

I'm going to make a cream-rosemary-mushroom-meat/tbd-macaroni n cheese.  Because goddamn I LOVE me some rosemary bundle.  We'll get lamb and make some with the rest of the rosemary.

Any thoughts on jazzing up the above?  Alphapance's Kale Soup's been done, same with kale chips.  Any thoughts on chard other than treating it like collard greens (btdt)?  Same with kumquats?  Anyone?  Bueller?

Back in the day when I had moneys, I did a farm box. It was awesome in the sense of making me try new things and get creative. I did start to get pissed about the amount of celery, though. Some jerk was seriously going crazy with the celery. I think it was like your radishes.

[LMNO]

You can roast radishes.  This month's Bon Appetite has a whole lot of recipes for them.  

If the chard leaves are broad enough, you can wrap them around meatballs and braise them in a marinara.  I may or may not have posted something like that in the "cooking with LMNO" thread.

If you blanch the leaves, you can also make a "pesto" of sorts with it, rough chop and add to food processor with garlic, pine nuts, pepper parmesean cheese, and lemon, then drizzle oil into it while it's running.

And of course, sautee it with bacon.

And there's a pork and kumquat recipe I have... I'll go find it.  Brb.

[LMNO]

Found it:  

http://www.principiadiscordia.com/forum/index.php?topic=18015.msg674827#msg674827

Oh, and as it turns out, the stuffed chard and kale pesto recipes are there, too:

http://www.principiadiscordia.com/forum/index.php?topic=18015.msg718650#msg718650
http://www.principiadiscordia.com/forum/index.php?topic=18015.msg731970#msg731970

[Jenne]

AH!  Ok, that makes me happy.  Thank you!

[Disco Pickle]

Well, since I have to go grocery shopping this weekend, it's a toss up between Julia Child's beef bourguignon, or picking up a whole chicken and cooking it beer can style.  rice, brussel sprouts cut in halves, sauteed in butter with rosemary, garlic, and heavy on the pepper.  (I love my pepper)

I'm leaning toward the bourguignon, because I haven't made it in over a year and it's just so damn good.  plus, I like to watch her old show and take a drink of wine every time she does.

[LMNO]

Agreed.  Save the beer can chicken for the summer.

[Jenne]

...just don't, whatever you do, watch "Julie and Julia" while you do it.    That movie gave me the willies.  Actually, they should have just made it about Juila Childs, but then it wouldn't have followed the book...

[Luna]

French toast.  With ginger.

[Disco Pickle]

...just don't, whatever you do, watch "Julie and Julia" while you do it.    That movie gave me the willies.  Actually, they should have just made it about Juila Childs, but then it wouldn't have followed the book...

I was warned off of that awhile ago.  I like to watch her 70's stuff when I'm in a culinary mood. 

[LMNO]

Jenne, I tried that roasted radish thing last night.  It worked really well:

Trim tops off radishes.  Wash the tops well, then roughly chop.

Slice radishes in half lengthwise.

Toss with EVOO and salt.

Place cut side down in a baking dish, and roast at 450F for 20 minutes or so.

Serve with chopped tops sprinkled over, and perhaps a brown butter sauce (ECH is probably gonna kill me for this half-assed brown butter, but the recipe said melt butter, stirring constantly for 3 minutes, then squeeze lemon in it, and drizzle over the radishes).

Really, really tasty.

[Jenne]

Ok, will try!

[Nast]

BUTTERMILK WAFFLES WITH CANDIED BACON!

[Eve Hill]

Thai peanut sauce over chicken & rice.