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Cooking Class
Topic Started: Mar 22 2014, 05:42 PM (15,921 Views)
VoiceofReason

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Nov 9 2014, 11:57 AM
Fall & Winter Vegetables are the focus in my cooking class right now. We made oven roasted cabbage Thursday. I enjoyed this dish, it will go well with grilled sausage brats.

Ingredients

1 (medium) head green cabbage, core removed and cut into 8 wedges
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
Kosher or sea salt to taste
1 teaspoon caraway seeds
Directions

Preheat oven to 400 degrees.

In a small mixing bowl, whisk together oil, Dijon, garlic, black pepper, salt, and 1/2 teaspoon caraway seeds. Brush all sides of cabbage wedges with the oil mixture and place on a large rimmed baking sheet. Sprinkle cabbage with the remaining 1/2 teaspoon caraway seeds. Cover cabbage with foil and roast 45 minutes, remove foil and roast 10 additional minutes or until lightly golden and tender. Serve immediately.

Enjoy! :-)
Sounds yummy and quick to fix! I'm trying this one.
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Plus 1

Today & Thursday we are focusing on Thanksgiving dishes. I will post recipes later.

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Doctor Magnus Warlock
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It is about that time.

Posted Image
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U Thant
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This isn't an atheism thread;

stay on topic, Post recipes!
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Plus 1

I have a question for all posters, please.

How do you prepare your thanksgiving turkey?

Do you roast, bake, deep fry, smoke, or order it from a deli?

Thank you, in advance! :-)
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...fixed
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Roast.
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...fixed
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Bcuz I need the broth ...for my cornbread dressing
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Plus 1

...fixed
Nov 19 2014, 07:56 PM
Bcuz I need the broth ...for my cornbread dressing
Yummy! :-)

Thank you, for answering my poll on Thanksgiving Turkey!
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Snidely Whiplash
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Bake. Is baking different from roasting?
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Moon Pie
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Snidely Whiplash
Nov 20 2014, 03:32 AM
Bake. Is baking different from roasting?
I wondered that too.


My answer is: Roasted, with caraway seeds! :wub:

Roast Turkey with Caraway Seeds


Serves: 6-8

Prep time: 2 1/2 hours for the turkey, 1 hour for the stuffing, ten minutes for the gravy

1 8-10 pound turkey for roasting

2 cubes chicken bouillon cubes

2 tablespoons caraway seed

salt and pepper to taste

Wash turkey thoroughly and pat dry with paper towels. Place in a large roasting pan, and sprinkle with salt, pepper and caraway seed. Put bouillon cubes in bottom of roasting pan, to dissolve in the juices that will collect in the pan as the turkey roasts.

Bake for 15 minutes per pound at 375 degrees. Baked uncovered, but if turkey starts to brown too quickly, cover loosely with foil. To test for done-ness, stick a fork in it and if the juices that run out are clear, the turkey is done. (internal temp at least 165 degrees)

Remove from oven and allow turkey to rest 15-20 minutes.

Carve & serve with stuffing and gravy and all other side dishes you love!

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