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Turn your turkey carcass into turkey stock or turkey soup. Photo by Marius Zjbie | Wikimedia. Years back, we were very friendly with the owner of New York City’s most famous delicatessen. Among other secrets, he told us that the restaurant’s chicken soup was actually turkey soup. Why? Because the kitchen roasted several turkeys…
Continue reading “TIP OF THE DAY: Make Turkey Stock”
Foie gras, ready to go from freezer to plate in two minutes. Photo courtesy D’Artagnan. Here’s a luxurious gift for the foie gras lover: flash-frozen foie gras slices from D’Artagnan. They go from freezer to pan for a quick sear: There’s no need to thaw them. That’s our kind of fast food! Foie gras…
Continue reading “GIFT: Foie Gras Slices”
Moroccan spices add zing to a turkey or chicken. Photo courtesy Spice Islands. Perhaps you’re not up for brining a turkey. Instead of garlic powder and pepper, expand your seasoning palette. This recipe from Spice Islands dishes up a Moroccan flair. The recipe is given for a 5-6 pound turkey breast; for a whole…
Continue reading “RECIPE: Moroccan Turkey Rub”
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