Check out two sites today for some fun listening and reading. First, I am excited to report that we have a new podcast up on Web Talk Radio which is dedicated to my favorite planet Pluto and features a interview with the always-interesting MCV Egan. She talks about her fascinating book, "Bridge of Deaths" and how she is resolving this 70 year old mystery utilizing past life regressions among other modalities!
Listen to MCV and find out why I love Pluto at
http://webtalkradio.net/internet-talk-radio/2013/12/09/astrological-cook-producing-change-with-pluto/
Remember you can get downloads on your RSS feed by going to
http://webtalkradio.net/internet-talk-radio/category/podcasts/fun-food-pets-and-travel/astrological-cook/feed/
If you love History then you jump over to MCV's blog "Is History the Agreed Upon Lie" and see my 7 part series on The Forgotten Women of History." - Remember there are 7 entries - check out all 7 women.
http://ishistorytheagreeduponlie.blogspot.com/2013/12/forgotten-women-of-history-hetty-green.html
Happy Holidays - remember there is still time to order a copy of "Signs of the Tines: The Ultimate Astrological Cookbook" for a unique gift! www.signsofthetines.com
PS! The recipe I talk about this week is my Sausage and Sage Stuffing (or Dressing) but below is a great egg and breadcrumb recipe my Mom always made.
Jean Garofalo Porte’s Egg and Bread Stuffing
Serves 6 -8
Note: Mom had a bin full
of stale bread and when full she would toast the bread and then grate it into
breadcrumbs on the hand-grater that I still have. I sort of do the same
although I don’t eat the amount of bread that we did back then. However, I grind
up the toasted bread in the food processor – sorry Mom, time moves on as does
technology!
1-tablespoon extra-virgin olive oil
1 medium onion, diced
2 medium stalks celery, diced
5 large eggs
4 cups breadcrumbs
½ cup Italian flat-leaf parsley, minced
1-teaspoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon fresh thyme, minced
½ cup – to 1-cup chicken stock.
Preheat the oven to 350 degrees.
Heat the olive oil over medium heat in a small sauté pan.
Add the onion, celery, and sauté about 5 minutes until they are getting soft.
(IF you are making turkey and want to dice up the giblets and add now – do so –
they add great flavor.) Remove from heat and allow to cool.
Beat the eggs in a large mixing bowl then add the breadcrumbs,
parsley, salt, pepper, and thyme. Combine well. Add the onion, celery mixture
and enough chicken stock so it is moist but not falling apart. You want this to be almost cake like – not crumbly
like other stuffing.
NOTE: If you have drippings from a chicken or turkey or are
smart enough to save them from past meals add about 1 tablespoon of drippings
now.
Turn the mixture into a greased 2 quart baking pan and bake for
30 minutes or until the top is lightly browned.
Mom would stuff this into a veal shoulder and serve with a
brown gravy but it will work for any stuffing need.
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