Thursday, 29 December 2016
Tuesday, 27 December 2016
Thanksgiving or Christmas dinner is barely over and you are already thinking about what to do with that mountain of turkey leftovers. What to do with all that turkey? Hmmmm… Turkey sandwich, turkey salad, turkey soup, turkey jerky…? By this time, you’ve had so much turkey, you start saying gobble-gobble… sound familiar?
I’ve got just the recipe for you… Turkey Tetrazzini which is a simple casserole with a bunch of ingredients, sure to please everyone except the turkey… of course! It makes plenty so if you still have a house full of relatives hanging around, you’ll have something to feed them.
So where did this recipe originate?
Tetrazzini often thought of as an Italian recipe is actually an American dish. The dish is named after famous Italian opera star Luisa Tetrazzini and believed to be invented around 1908-1910 at the Palace Hotel in San Francisco where Tetrazzini stayed as a long-time resident. So now you know the history behind this dish, let’s talk about what goes in it…
Made with diced poultry and mushrooms with butter, cream or milk, and cheese, tetrazzini is served hot with thin pasta and garnished with parsley, cheese and sometimes bread crumbs. To make this dish creamy, some will use cream cheese however I prefer to use cream of mushroom soup and milk but it doesn’t stop you from using what sounds good to you. In my tetrazzini, I use a lot of vegetables, herbs and spices which may not be traditional but they add a ton of flavor and color.
Also some recipes add white wine but I think that with so many ingredients, the wine will be lost anyway…. so I use more chicken broth and have more wine leftover for me… after all it’s the Holidays, isn’t it? Lol!
Now, I’m sure I don’t need to mention it but if you want to, you can always switch to chicken or seafood as your protein. You’re going to love this recipe so much, you’ll be gobbling it up….
For ingredient amounts and much more, visit http://clubfoody.com/recipe/turkey-tetrazzini/
Thursday, 22 December 2016
The best word that describes the Holidays is “fast”. The month of December goes by “in a flash”. Although we shouldn’t, we tend to drive “faster”. During lunch time, we eat on “the go” so we can spend the rest of the time shopping quickly. We go home, making dinner rapidly (actually I think this is the most popular month for take-out) so we can spend the rest of the evening energetically wrapping gifts after sending the kids to bed… expeditiously if possible! We also sleep briefly depending on how crazy our schedule is. Everything else we pretty much do in a hurry!
When having guests over, the recipes that we decide on are the ones we can make in a snap! Especially when the house is filled, everything seems to go so suddenly; turkey is ready at the same time as the potatoes and squash plus your youngest just made a boo-boo and your great aunt is standing in the middle of the kitchen trying to help…
The recipe I’m about to share with you is a favorite of mine because it doesn’t take that much time to make and you’ve got yourself something extremely different and Holiday-ish! As soon as the chocolate quickly melts, you can put everything together in less than 4 minutes – yep we are that specific with timing!
This is something your great aunt or the youngest can participate in when you expressly try to put dinner together and serve it ASAP before it gets cold!
Have a speedy Merry Christmas and a Happy New Year… in a flash… lol!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/spicy-holiday-chocolate-bark/
Wednesday, 21 December 2016
What to do when there’s not enough leftover gravy for another meal? Don’t throw it away and use this trick!
Tuesday, 20 December 2016
Making Onion Soup Mix from scratch couldn’t be easier! No need to rush at the store next time you need some! What you need is…
– 1/4 cup dehydrated chopped onion
– 2 tbsp. instant beef bouillon
– 1/4 tsp. onion powder
– 1/4 tsp. garlic powder
– 1/8 tsp. freshly ground black pepper
This recipe is the equivalent of one package of Onion Soup Mix
FOOTNOTE: This recipe is great for meatloaf or other casserole dishes as well as a dip for chips. Just mix it with 200g light sour cream and add more sour cream to taste. If there’s leftover dip the next day and it’s too thick, add a tsp. of milk at the time until smooth and creamy again!
For more info, visit http://clubfoody.com/tips-tricks/onion-soup-mix/
With all the festivities, the invitations, the running around, the last minute shopping, planning and tight scheduling as well as other unexpected situations, there’s not much time for you to do anything extra. Even more when it comes to serving your guests fancy appetizers or bouchés which are bite-sized hors d’oeuvres. Actually, when you really think about it, you don’t have to spend much time at all to serve something both elegant and tasty.
When serving bouchés, you want something that can go with different types of cocktails and wines. The perfect hors d’oeuvres to me are something not too light in taste but definitely not overpowering. A little “zip” is acceptable but please don’t go beyond this otherwise you’ll have a bunch of dried up leftovers that night (unless your guests are starving to death).
Cheese is always a good item when hosting a soirée but serving it on its own is boring (i.e. sliced cheese on a tray…). Even with crackers, it is so unexciting. You need something to dress it up and in this video you have a great vessel for it… dates
Quick to make and loaded with flavor, this bouché is a great combination with almost any type of wine and definitely any cocktail. It also goes extremely well with sparkling wines and champagne. This is one of my favorites when hosting a soirée or dinner during the Holidays and after trying it, you’ll understand why.
For ingredient amounts and much more, visit http://clubfoody.com/recipe/stuffed-dates-with-gorgonzola/
Thursday, 15 December 2016
The Holidays also represent a time when people want to get closer, to reunite and to share more great memories together. Love is what this time of year is about!
Somehow it is not the presents we have received that we remember the most. What creates memories from the Holidays are simple things like a smile, a song, a phrase, a dish, a smell, a specific ambiance frozen in time. To me that’s what the Holidays are all about and this is what traditions are based on. Each country has its own traditions and favorite Christmas foods and each likes to proudly boast about their favorite.
My partner David has a German heritage and I thought it would be awesome to bring a traditional Holiday dish from his roots; Christmas Stollen also called Christstollen. This bread is recognized as a precious Christmas pastry around the world. The history of Christmas Stollen goes back to the 14th century and originated in Dresden. Back then (14th century), butter and milk were banned by the Church and Stollen were made only with flour, oats and water so you could just imagine how tasteless they were.
Today, the Stollen are amazingly tasteful and highly requested worldwide. Each year in December a festival is held which is called Stollenfest which showcases a gigantic Stollen. If you really, really want to serve a true Traditional Holiday Treat, this is the perfect recipe for you!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/christmas-stollen/