November 7, 2018 In All recipes, Poultry

Boneless “turkey purse” w/ stuffings and peppercorn gravy

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] "  An completely boneless, flabby, perfect roasting pouch engineered by nature that is 360 degrees encased in skins, ripe for any stuffings and cooks in one hour only  " Be hold, the answer is here. If you are one who is unreasonably attached to the grunt and unpredictability of the Thanksgiving turkey tradition, look away.  For this post could and will impose onto you, the liberation from the struggle. For this point on, you will no longer look at turkey in the same light; you will no longer see it as a rigid object that takes an enormous space in the fridge to brine, a conductor of anxiety that takes forever to cook in the oven, a pending obstacle course that requires professional skills to carve.  No you will no longer. From this point on, you will witness the way of turning turkey into an utterly boneless, malleable, flabby sack of skin and meat; deflated, deconstructed, a perfect roasting pouch engineered by nature that is 360 degrees encased in skins; a floppy blob that takes up little space in the fridge; a miraculous poultry-pocket ripe for any stuffings of your choosing and cook gloriously and evenly in the oven, if you can believe

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November 4, 2015 In All recipes, Bakery/Pastry, Sweets

CRANBERRY VIENNESE SANDWICH CREAMS

The crochet side-pate is from Dishes Only. THEY ARE THE COOKIE-VERSION OF A FEEL-GOOD MOVIE, EMOTIONALLY EQUIVALENT TO A BOX OF GOLDEN TWIN-PUPPIES EACH HUGGING A HAPPY GIGGLE. [ezcol_2third] [/ezcol_2third][ezcol_1third_end] This is what I've been busy with for the past 7 days, recreating Mark & Spencer's Viennese raspberry sandwich creams.  What does that say about me, spending 84 hours scrutinizing a processed junk-food from a super chainstore, I don't know.  But I had to make it. If you ever had childhood experience of reaching into a tin-box, and sneaking one of those buttery nuggets of vanilla cookies into your mouth as your first memory of pure foodgasm, then I guess, you can sort of understand.  But this, this is better, upgraded.  You can either go to your nearest M&S to see for yourself, or you can stay here and do it at home.  But how I got here, however unexpectedly long it took, was no vanilla road.  Checking out all the trusted recipes that were already out there, which, affirmingly, were all very similar to one another, let's just say that I thought it was gonna be easy.  If they all agreed on it, it must work fine, right?  Humppphhh

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November 22, 2013 In All recipes, Bakery/Pastry, Dairy

THANKSGIVING ROUX BREAD

For the innocent sake of running an adequate food-blog, I've been slowly sucked down to a rabbit hole passing the disorienting stage of flying pies and falling biscuits, deep down to the world of cultivating gas-farting micro-organism on my kitchen counter (quite deep when you actually think about it).  My falling journey has brought to you and myself, things I wouldn't even think of doing just a little shy of 2 years ago, things like palm sugar brioche, dreamy Hokkaido milk toast, Taiwanese gua bao, Roman Bonci's pizza, creamy carbonara pizza, clarified butter English muffin, pillow beignets and this rocking potato roll. If I look into the mirror right now I wouldn't recognize myself. But however close I thought I was getting to the end of it, being awaken to the real world where people actually just buy this stuff (yeah

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