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The tentacles are the best part

Squid Sandwich

Stuffing

A traditional stuffing we usually make for Thanksgiving in America. Since his birthday is in mid-November and I was going to miss another Thanksgiving, I decided to make this recipe for Chris’ birthday party. For a week or so before you make stuffing, cube and keep your stale bread. Some remove the crusts. I don’t bother. Makes for a more rustic stuffing. The turkey and the stuffing will be better if you use this mix to stuff your bird but baking it apart is easier.

Makes a 9 x 13 pan of stuffing

INGREDIENTS

old bread, cubed and dried, equivalent of 2-3 loaves. Cornbread is especially good although it will be more crumbly.

good quality pork sausage, I am in Spain so I used 4 butifarras from Mercadona, please no rusk sausage!, chopped

250 gram butter

2 large onions, peeled and chopped

4 stalks of celery, chopped, the leaves add extra flavor

3 apples, cored and chopped

200 grams walnuts, if you can find pecans better

125 grams of dried cranberries, found at Mercadona, raisins also work

fresh sage, small bunch, chopped

fresh thyme, 4-6 sprigs

fresh parsley, big handful, chopped

3 tablespoons of Old Bay seasoning, if you don’t have it will be fine but you will need to adjust the salt

turkey or chicken stock

turkey pan drippings

salt

 

PREPARATION

Preheat the oven to 350 degrees (175 Celsius.) Grease your roasting pan or line with parchment paper.

In a large skillet over medium heat, sauté the sausage until cooked through. Remove and add to bread. Add half the butter to the same skillet. Add the onions and celery and sauté until the onion is soft and translucent. Remove from the skillet and add to bread and sausage mixture. Add the apples, walnuts, cranberries, sage, thyme, parsley and Old Bay seasoning to the bowl and mix. Add enough turkey stock and turkey drippings to moisten the mixture. Taste for salt and add salt if necessary. Place in roasting pan and dot with the remaining butter. Cover with foil and bake for 30 minutes, basting with more stock and pan drippings every 10 minutes or so. Basting is super important. The stuffing is not getting the benefit of cooking inside the turkey so we need to ensure it stays moist. Uncover, baste again and bake until the top gets slightly browned, about 10-15 more minutes. Remove from oven and serve warm.


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Jamon serrano, mushroom and caramelized onion quiche, a lazy girl’s recipe

We decided to make this past Saturday a lazy day. No leaving the house. No working. No cleaning. No answering the phone. Dress code: pajamas. Menu: a big pot of coffee and a quiche, the ultimate lazy recipe. Just throw it in a pan, cover with eggs and bake until set. No, I didn’t make the crust. Too much work. For this I employed my trusty cheese bag, a ziplock where I keep all the bits and pieces of cheese that are too small for anything else. I use that mix of cheese for quiche and for macaroni and cheese. 

INGREDIENTS

makes one 9 x 13 quiche or 8 good size servings

pate brise pie crust

1 tablespoon extra virgin olive oil

1 large onion, peeled and julienned

6 ounces of mushrooms, sliced

6 ounces of jamon Serrano, diced

8 ounces of cheese, I used what I had in the bag some Parmagiano, some Old Amsterdam, some Manchego, some aged Cheddar, diced 

6 eggs

250 ml heavy cream

nutmeg

black pepper

salt

PREPARATION

Preheat the oven to 350 degrees (180 degrees celsius.) Spread crust in the pan (or make your own if you prefer.) Saute the onion in the olive oil over medium heat until caramelized. You want them to be brown and soft, not fried. Keep your ears open. If you hear “crack crack” stir in a tablespoon of water. Remove from the pan and spread over the crust. Distribute the mushroom, jamon and cheese evenly over the crust. Using an immersion blender, beat the eggs and cream together along with the nutmeg, pepper and salt. You want it to be well combined and smooth. No slimey whites. Pour the mixture over the pie. Place in a water bath in the oven and bake until the eggs are set and the crust is slightly browned about 15-20 minutes. Remove from oven and cool slightly before slicing. Better the second day.


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Just had my first Cornish pasty at Not Just Desserts in Gran Alacant…out of politeness I didn’t lick the plate Just had my first Cornish pasty at Not Just Desserts in Gran Alacant…out of politeness I didn’t lick the plate

Just had my first Cornish pasty at Not Just Desserts in Gran Alacant…out of politeness I didn’t lick the plate


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