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Do you really like that green bean casserole?

I could take it or leave it. I'm hosting Thanksgiving this year, and I asked my guests which foods they would like to see included in the meal, and yes, I got a request for the green bean casserole. However no one asked for the candied yams. I'd rather have been asked to make the yams. I'm not going to just make them for myself because I'm trying to cut down on the time I spend in the kitchen this year.

Nov 18, 2011
tazochai in Home Cooking

pastry dough help (beef wellington)

Here's a pic of it in the oven when it went in. I was too distraught to bother taking it back out of the oven to get a picture when I realized I hadn't taken one yet... I just slopped the duxelles/chicken liver mousse combo on, and then piled the goop on top.

The good news is I cooked the meat perfectly. The gravy wasn't very good though. I don't think I boiled off enough of the wine. (Made the red wine and marrow recipe from JofC too). So the only good products at the end of the day were a chicken liver mousse my boyfriend loves on crackers (ick) and the meat.

I will add more flour next time. Thank you for all the replies. Actually, next time, I'll just use a frozen puff pastry product

Nov 10, 2011
tazochai in Home Cooking

pastry dough help (beef wellington)

The Joy of Cooking recipe for beef wellington gave 3 choices for the pastry part. Brioche dough (they have a recipe), or food processor puff pastry dough (the book had a recipe for this too), or a 14 x 10 inch sheet of frozen puff pastry, thawed and softened.

I just picked Brioche, for no reason, just because. I had no idea what I was in for.

Nov 09, 2011
tazochai in Home Cooking

pastry dough help (beef wellington)

at which point should I have added more flour? at the end when I was about to try to roll it out?
I did weigh my ingredients.

Nov 09, 2011
tazochai in Home Cooking

pastry dough help (beef wellington)

Any pastry experts out there?

I made beef wellington for the first time this weekend. All the components were working out nicely, except the pastry dough. It was goop, and I couldn't even roll lit. Please tell me what I did wrong. I was following the Joy of Cooking recipe for beef wellington, which suggested, for the pastry, to use the Joy of Cooking recipe for Brioche. I will list the ingredients here, and what I did (following the recipe). I have made bread before, successfully, so I'm not a complete novice when it comes to yeast.

1/2 c warm (105 - 115) milk (I did this right, I have a thermometer)
1 package active dry yeast

1 c all purpose flour
3 large eggs
1 T sugar
1 t salt

mix, then stir in
1 c all purpose flour

knead, I followed all directions here, knead for 10 min in mixer. And here the recipe does say, it's a "rather sticky dough".
add 3/4 c unsalted butter, softened.
knead in mixer until butter is incorporated.,

At this point, this dough is really goopy. ok put it in a bowl, cover, in warm place ( I have an oven with a Proof setting) 1 1/2 hours.
punch dough, knead briefly, refrigerate, covered, for 4 to 12 hours. I wanted to use this that day, so I only had it in the frig for 4 hours.
Then recipe says, "if it has not yet doubled, let it finish rising in a warm place, then punch it down, refrigerate for 30 minutes, and shape." I did not do this. When I took it out of the frig after 4 hours, it had risen, maybe not doubled, but it was close.

At this point, I took it out of the bowl, and it held together at first. But when I started rolling it out, immediately after taking it out of the frig, it turned to goop. I couldn't even get it off the counter or the parchment paper.

Should I have let it risen more? It was so goopy, I can't imagine that's what I did wrong, but maybe that's all it takes for dough to be useless.

Or perhaps you have tips for me to roll out brioche dough, if you've worked with pastry dough a lot.

Nov 09, 2011
tazochai in Home Cooking

I think I'm Hosting Thanksgiving! Help! :)

lovessushi, I think I understand where you're coming from. Sounds like you have about 7 guests, haven't done this before, and you care about where the meat comes from.

It's easy to be overwhelmed when hosting a dinner like this, and the day is about family and friends right? Try not to stick yourself in the kitchen all day, and keep it nice and easy.

Buy a turkey from whole foods, not just a breast. I always buy one of the large heavy-duty disposable roasting pans, to save me cleaning hassle. I tend to make my own gravy, so I use a metal trivet to raise the turkey off the bottom of the pan so it doesn't get so soggy under there. Doesn't sound like you've prepared a turkey before, so I'll state something important. You have to clean out the turkey from both ends, pulling out any packages of giblets or necks or whatever, from both ends, the neck end and the ass end. You need to rinse it thoroughly under cool water, inside and out. Then before you prepare it with butter or seasonings, pat it dry inside and out with lots of paper towels.

Have lots of gravy. It seems everytime I go to someone else's house for Thanksgiving, there's not enough gravy. If you don't want to make it yourself, that's fine, don't stress about it. Just buy envelope turkey gravy mix, or the ones in jars. Even when I make my own gravy, I buy a few jars of it so we don't run out. (Plus, some of my guests get grossed out by giblet gravy)

I buy rolls from the store to make it easy, and I buy the Ocean Spray cranberry sauce in the can ( I love that stuff more than all the times I've made homemade cranberry sauce).

Make your mashed potatoes, and have at least one veggie side.

Have a couple pies for dessert.

Have drinks, and don't forget about guests that don't drink anything with sugar or caffeine or alcohol. Usually an iced tea makes them happy.

Some of my guests will be here a lot earlier than dinner, so I'm having appetizers on hand.

Done. I also thought one of the other poster's suggestions about, asking your guests if there's any food item they consider key to Thanksgiving Day. That is very thoughtful, and I'm about to email my guests and ask them the same question, I think that's lovely. If any of my hostesses had ever asked me that, I would have simply said, "please have a quart of gravy." LOL

Nov 09, 2011
tazochai in Home Cooking

GREAT yellow cake recipe...why so hard to find??

Funny you ask... I made the yellow cake last weekend, following the recipe that came in my KitchenAid mixer handbook (they include lots of recipes in there). I didn't think it was that great, it was dense, and not very sweet. I used a buttercream frosting (also from the KitchenAid book) and the frosting was perfect. Since the frosting was sweet, it paired with the un-sweet yellow cake quite nicely. From your post though, I imagine you're on the hunt for the cake by itself to be good.

Nov 09, 2011
tazochai in Home Cooking

when it calls for salad oil?

ingredients in the cracker spread:
canned blackeyed peas
salad oil
wine vinegar
ground pepper
garlic clove
dried minced onion

Thank you to all of you for responses

Apr 07, 2009
tazochai in Home Cooking

when it calls for salad oil?

Some recipes call for "salad oil". What oil do you use when a recipe says that? a google search for "salad oil" turned up many conflicting opinions. I'm curious as to what people that enjoy food commonly grab. (vegetable oil, corn oil, peanut oil, olive oil, any others, etc)

Specifically, I'm making a recipe for a cracker spread (appetizer), don't know if that matters.

I've seen some carrot cake recipes call for salad oil.

Apr 07, 2009
tazochai in Home Cooking

What food gives you butterflies in your stomach?

kalua pig, or laulau, with rice. I grew up in Hawaii and miss the food there so much. Kalua pig is so amazingly good, I definitely get a very excited happy feeling before eating it. laulau would be a close second. I would have a hard time making either one properly here on the mainland, especially since I've never made either one before. Ti leaves aren't in my produce section.

Dec 09, 2008
tazochai in General Topics

Duck in Missouri/St. Louis

I'm new to St. Louis, so I don't know much. There is a restaurant called "The Shaved Duck" in town, and maybe if you call them they can tell you where they acquire all their duck products.