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      One Simply Terrific Thing: A Container That Keeps Brown Sugar Soft!

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      Hard brown sugar, be gone! This magic brown sugar keeper ensures you’ll have soft, pliable brown sugar whenever your baking requires it.

      Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

      It would only be a slight exaggeration to say that brown sugar and butter are two of my favorite food groups. Brown sugar is a must for my favorite holiday cookies, but it also finds it way into winter squash, stir fries, glazes for vegetables and salmon, and best of all, candied bacon!
      There’s only one problem: I am usually fighting a hard brick of sugar, and that adds about 10 minutes to my projected cooking time, not to mention a boatful of aggravation.
      But one day I found a brown sugar keeper that solved all those problems.
      HOW TO SOFTEN BROWN SUGAR: OTHER WAYS
      Before I had a designated brown sugar keeper, I tried the trick of adding apple slices to my brown sugar and enclosing it in a plastic bag. That yielded unappetizing and shriveled apples, and the sugar was still mostly hard.
      Next I tried microwaving those brown sugar bricks with a damp paper towel, to mixed results. I was still doing battle with more than a few hard clumps and dealing with melted, gooey sugar. And the same irritation of having to wrestle with a bag of sugar!

      Progressive International’s Brown Sugar Keeper 
      I’m not a big fan of single-purpose tools or gadgets, but one day, out shopping in my favorite discount store, I saw this brown sugar container by Progressive International ($13 from Amazon).

      (Discount stores have a strange effect on my brain. My resolve to stay focused and on budget usually melts with the first shiny object on the shelf that catches my eye. For a cook, a shiny object could be a brown sugar keeper. We have small but important desires.)
      Could such a purchase—we’re not talking about breaking the bank here, friends—make a difference in my life? The short answer is: yes!
      I’ve had this keeper for about eight months, and I can tell you, when I need a tablespoon of brown sugar for a marinade or stir-fry, I no longer have to scrape the top off a block of brown sugar cement.
      It’s not rocket science to understand how the brown sugar keeper works; it’s just a very efficient way of using the apple trick. A terra cotta disk soaked in water attaches to the lid of an attractive plastic container and helps keep the brown sugar from drying out. The airtight lid closes with a satisfying snap and the container can be stored at room temperature.
      It’s like having a stone in your shoe, and suddenly, the stone is gone. You didn’t even notice how much it bothered you until you started to enjoy your walk without the nuisance of that pesky little stone. LEGGI TUTTO

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      Creamed Corn

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      Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!).

      Photography Credit: Sally Vargas

      Creamed corn is summer’s comfort food.
      The starchy residue that lies beneath the kernels thickens the corn, and in this version, cream seals the deal. Even summer has its cool and rainy days, but a warm bowl of these sweet golden kernels can cheer you while you wait for the sun to come out.
      VIDEO! How to Make Creamed Corn

      FRESH VS. FROZEN CORN
      In corn season, fresh corn is always optimal, and it really is the sweetest, most irresistible choice. You can also extract corn milk, a sweet starchy liquid, from the cobs of fresh corn. Corn that is fresh off the cob has a creamy, succulent quality that announces summer is here!
      Having said that, you could substitute frozen corn, especially if you want to make this for a fall holiday (hello, Thanksgiving!) when corn is not in season.
      Unfortunately, you can’t extract corn milk from frozen kernels. To mimic the creaminess of corn milk using frozen corn, try pureeing a small amount (about 1/3 cup of the kernels) in a blender to release some of the starch, and stir it into the corn.

      MAKE-AHEAD CREAMED CORN
      Once made, creamed corn can be stored in the refrigerator for at least three days. It can also be frozen for up to three months.
      HOW TO SERVE THIS SIDE DISH
      When corn is abundant, you could serve creamed corn with any warm weather meal as a side dish, but it’s not just for summer.
      It would also be a good addition to your Thanksgiving table, especially since it can be made ahead of time with frozen corn.
      By itself it is pure heaven, but you could vary it by adding some spicy jalapeños or chopped poblano peppers; other additions that come to mind are chopped basil, sliced cherry tomatoes, and cooked bacon crumbles.
      For a creamed corn casserole, add a little extra liquid (cream or water,) sprinkle a little cheddar or Parmesan on top, and bake in a 375ºF oven until brown and bubbly.
      NEED MORE CORN RECIPES?

      Updated November 5, 2020 : We added a video and gave this recipe an overhaul to make it even more amazing. Apologies to those of you who loved the original, but we think you’ll like this updated version even better. Give it a try and let us know what you think!

      Creamed Corn Recipe

      Ingredients
      6 ears corn, shucked (4 to 5 cups)
      2 tablespoons unsalted butter
      2 tablespoons finely chopped shallots or yellow onions
      3/8 teaspoon salt
      1/8 teaspoon ground black pepper
      1 cup half and half
      Chopped fresh parsley, chives, or tarragon (for garnish)

      Method

      1 Remove the corn kernels: Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs.
      Alternatively, use a corn scraper. Set the cobs on a rimmed baking sheet to keep the kernels from flying all over the place when you remove the kernels.

      2 Scrape the cob to release the creamy milk: After you have removed the kernels, hold one cob over the pile of corn on the cutting board or baking sheet, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk. Repeat with all the ears. The starchy liquid of the corn milk adds creaminess to the kernels.

      3 Cook the corn: In a large skillet over medium heat, melt the butter. Add the shallots or onions and cook, stirring often, for 3 to 4 minutes, or until the shallots soften but are not brown. Add the corn, corn milk, salt, pepper, and half and half.
      Cook, stirring often, for 5 minutes, or until the kernels are tender and the corn looks creamy and slightly thickened. If it seems dry, stir in more cream or water, 1 tablespoon at a time. Taste and add more salt and pepper, if you like.

      4 Serve the corn: Transfer to a serving bowl and serve hot, garnished with chopped herbs.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Roasted Parsnips

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      What is a Parsnip?
      Parsnips look like funny white carrots, which makes sense–they’re members of the carrot family. They have a sweet, mild, earthy flavor that’s all their own. You can actually eat them raw, but cooking improves their taste and texture.
      How to Pick the Best Parsnips
      Look for parsnips that are small, rather than beefy. Large parsnips can be fibrous, while smaller ones are more tender and have a better flavor. The larger the parsnip, the larger its woody core—a part that’s best removed, rather than cooked.
      Avoid parsnips that are shriveled, spotted, or floppy. Parsnips are best in the cold weather months, fall to winter.
      How to Prep Parsnips for Cooking
      Peel parsnips as you would carrots. Cut off the narrow end of the parsnip first. Then quarter the wide end lengthwise so you can cut out and remove the fibrous core, if needed. Sometimes the core isn’t very hard or developed, and you don’t need to remove it.
      Parsnips will discolor if cut and stored over an hour or two. To minimize browning of cut parsnips, refrigerate in water with a squeeze of lemon juice.
      Love Parsnips? Try These Recipes! LEGGI TUTTO

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      5 Memorable Recipes for a Small Scale Thanksgiving

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      This post is written in partnership with Sanderson Farms. 
      Thanksgiving is on the horizon, and while it may look different this year than years past, it’s still possible to celebrate with all your favorite traditional recipes and desserts.
      If you’ve got a smaller gathering than usual, why not roast a chicken instead of a turkey? Call us crazy but that tender, juicy whole chicken rivals a larger turkey any day of the week.
      In addition to being a healthy part of the holiday table, chicken is also an affordable choice this holiday – why buy a large turkey when your guest list doesn’t warrant it?
      So this year we’re opting for Sanderson Farms whole chickens or Roasters because it just makes sense. They’re 100% natural, minimally processed with no added hormones, preservatives or artificial ingredients and they’re always fresh, never frozen.
      Whether you’re dry brining your bird or trying our popular feta brined recipe (which you must!), you’ll want to make sure you’ve got all the traditional fixings and sides, too. Just enough – and not too much – for your gathering this year! LEGGI TUTTO

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      Cranberry Sweet Potatoes

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      A simple yet festive holiday side dish that’s sure to wow thanks to the addition of dried cranberries, cranberry juice and cranberry sauce!

      This post is written in partnership with Ocean Spray®
      Give your sweet potatoes a new spin this holiday with a triple infusion of cranberries!
      While sweet potatoes are a classic for many families, this is a great year to mix things up. Since they’re naturally sweet, these root veggies don’t need much in the sugar department. Instead, the crisp taste of cranberry juice and cranberry sauce join forces to make a glaze with cinnamon, cloves, and the fresh zing of orange rind.
      Just a hint of brown sugar and plumped dried cranberries for garnish and you’re well on your way to a memorable holiday meal.
      VIDEO! How to Make Cranberry Sweet Potatoes

      How Do I Prepare the Sweet Potatoes?
      Do you love to peel potatoes? We didn’t think so.
      These spuds are boiled in their jackets, and the skin practically falls off with just a little coaxing.
      To cut down on cooking time, cut them in half, and they should be done after about twenty minutes, depending on their size. They should be just tender but still a little firm, since they’ll go back into the oven with the glaze.

      Can I Make Cranberry Sweet Potatoes in Advance?
      The benefit of boiling the potatoes is that you can assemble everything up to one or two days ahead of time.
      Cook, peel, and slice the potatoes, spoon on the glaze, and put them in a pretty baking dish. When dinnertime nears, they’ll be ready to pull out of the fridge and pop right into the oven.

      Cut Down on Dishes This Year!
      Making a big meal can be stressful. There’s timing to consider and, of course, you want to serve everything warm (oh the struggle!)
      And this is one of the reasons we love this recipe: you make it directly in the dish you’ll bake and serve it in.
      So go ahead and change it up with a truly scrumptious and low-maintenance side dish this year!

      Cranberry Sweet Potatoes Recipe

      Ingredients
      For the potatoes
      5 large sweet potatoes (about 3 pounds), unpeeled and halved crosswise
      2 1/8 teaspoons kosher salt, divided
      3/4 cup Ocean Spray® Cranberry Juice Cocktail
      1/2 cup Ocean Spray® Jellied Cranberry Sauce
      3 tablespoons unsalted butter
      1 tablespoon brown sugar
      Finely grated zest of 1 orange
      1/2 teaspoon ground cinnamon
      1/8 teaspoon ground cloves
      For the cranberry topping
      1/3 cup Ocean Spray® Craisins® Dried Cranberries
      1/4 cup cranberry juice

      Method

      1 Boil the sweet potatoes: In a large pot, cover the unpeeled sweet potatoes with cold water. Add the 2 teaspoons of salt and bring to a boil. Reduce the heat to a low simmer and cook for 20 to 25 minutes, or until tender but still firm when pierced with the tip of a knife (Exact time depends on the size of your potatoes.)

      Drain potatoes and transfer to a cutting board to cool. Once cool enough to handle, pull off the skins and cut potatoes into 3/4-inch-thick rounds.
      2 Preheat the oven to 425ºF.  Generously butter a 9 X 13-inch baking dish or equivalent.
      3 Make the cranberry syrup/glaze: In a small pot over medium-high heat, whisk the cranberry juice cocktail, jellied cranberry sauce, butter, brown sugar, orange zest, cinnamon, cloves, and remaining 1/8 teaspoon salt until the syrup boils and the mixture is smooth, about 2-3 minutes.

      4 Assemble and bake the potatoes: Layer the potato slices in the prepared baking dish and pour the cranberry syrup over them.
      Bake for 30 to 40 minutes, or until the syrup bubbles and the potatoes brown at the edges.
       
      5 Soften the cranberries: While the potatoes are baking, in a microwave-safe bowl or measuring cup, heat the Craisins® Dried Cranberries and cranberry juice cocktail for 30 to 45 seconds, or until warm. Let them soak for 20 minutes to soften and plump. Drain.

      6 Serve the potatoes: Sprinkle the softened cranberries over and around the potatoes and serve.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Mom’s Roast Turkey

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      1 Defrost the turkey several days ahead: If you are starting with a frozen turkey, you will need to allow several days to defrost the turkey. You’ll want to defrost it in the refrigerator so that the turkey stays chilled during this process.
      Put the wrapped frozen turkey in a pan to prevent leaks and then place it in the refrigerator. It will take about 5 hours of defrosting time for every pound of turkey. So if you have a 15 pound turkey, it should take about 75 hours, or 3 days, to defrost.
      If you need to defrost it more quickly than that, you can place it in a large tub of cool water, and keep changing the water to keep it cold, until the turkey is defrosted.
      2 Bring the turkey to room temp before roasting: Remove the turkey from the refrigerator 2 to 5 hours (depending on the size of the bird) before cooking to allow it to come closer to room temperature. The turkey will cook more quickly and more evenly that way.
      3 Remove giblets and rinse: When you are ready to cook the turkey, remove it from its package. Usually turkeys come packaged with the neck and giblets (heart, gizzard, liver) in the main cavity or the neck opening (make sure to check both!)
      Pull the giblets out; they are often wrapped in a small paper package.
      If you want, you can chop up the heart and gizzard to make stock for the stuffing or dressing (put the chopped heart and gizzard into a small saucepan, cover with water, add salt, bring to simmer for an hour or so.)
      You can either cook the neck alongside the turkey, or use it to make turkey stock. You can also use all of the giblets for making giblet gravy.
      Rinse the turkey inside and out with water. If you see stray turkey feathers, pluck them out. Use paper towels to pat the turkey dry.
      Many turkeys come with a plastic tie holding the drumsticks together. Check the instructions on the turkey package; it is likely that you will not need to remove the tie unless you are cooking the turkey at a very high temperature.

      3 Preheat the oven to 400 degrees F.
      4 Add the aromatics and truss the turkey: Slather the inside of the cavity with a tablespoon or so of lemon juice. Take a couple teaspoons of salt and rub all over the inside of the turkey. (Skip salt if you are using a brined turkey.)
      Put half an onion, cut into wedges, several sprigs of parsley, a chopped carrot or two, and some leafy celery tops into the main cavity of the turkey. These are aromatics that will flavor the turkey from the inside as it cooks.
      Cover the entrance to the main cavity with aluminum foil, or close it with metal skewers or kitchen string (not nylon string!), so that the aromatics don’t fall out while you are roasting the turkey.
      Put a few sprigs of parsley into the neck opening, cover the opening with the surrounding turkey skin, and close the opening with skewers or string.
      By the way, we don’t cook stuffing (or dressing as it is known in many parts of the country) in the turkey anymore. Stuffing the turkey adds to the overall cooking time, and not packing the turkey with stuffing will allow the turkey to cook more evenly. We do make our stuffing with stock made from the turkey giblets so the stuffing has plenty of turkey flavor.
      We truss our turkey, though some people choose not too. The point of trussing is to keep the legs and wings close to the body so they don’t spread out while cooking.
      To truss, make sure that the turkey’s legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. (Here’s a good video on trussing: how to truss a turkey.)

      5 Season the outside of the turkey: Rub either softened butter or extra virgin olive oil all over the outside of the turkey. Sprinkle salt generously on all sides of the outside of the turkey (do not add salt if you are using a brined turkey). Sprinkle pepper over the turkey as well.
      6 Place turkey breast-side down on the rack: Place the turkey BREAST DOWN on a rack over a sturdy roasting pan big enough to catch all the drippings.
      How do you know the turkey is breast side down? The wings are up and the legs are down.
      Note that you can also place the turkey directly on an oven rack with a large roasting pan to catch the drippings on the rack below. That method helps create a convection-like environment, helping the heat circulate more evenly around the turkey.
      Add several sprigs of fresh (if possible) thyme, sage, and/or rosemary to the outside of the turkey or tucked under the wings.
      Note that if you are using a remote thermometer (or two) to gauge the temperature of the turkey while it cooks, it’s easiest to find the right place to insert the probe when the turkey is breast-side UP. So eyeball where you think the thermometer probe(s) should go first, before placing the turkey breast-side down in the pan. Once the turkey is breast-side down in the pan, insert the probes into the thickest and coldest parts of the breast and/or thighs, making sure the probe(s) is not touching the metal rack or pan. If you only have one remote thermometer, put it in the breast.

      7 Roast the turkey: Before you put the turkey in the oven, do a rough calculation of how much overall time it should take to cook the turkey. Usually they say to assume 15 minutes for every pound of meat, but I have found in practice that it’s usually less than that, more like 13 minutes per pound.
      Cooking time will vary depending on the size of the turkey, how long it has been sitting at room temperature before cooking, and the shape and particulars of your specific oven. So come up with a rough estimate for the overall cooking time, and then make sure to check how the turkey is doing well before it is supposed to be done!
      Put the turkey in the oven at 400°F, uncovered. For the 15 lb turkey, start the cooking at 400°F for the first 20 minutes to brown it. Then reduce the heat to 325°F for the next 1 to 2 hours, until the internal temperature of breast reaches about 140°F to 145°F or so. Then reduce the heat further to 225°F until done, anywhere from a half hour to an hour or more.
      Note that the lower oven temperature at the end of cooking can help you time when you want the turkey to be done. If the turkey is cooking more quickly than you expect, lowering the oven temp can extend the cooking time. If the turkey isn’t cooking quickly enough and you’re ready to eat, don’t lower the temperature to 225°F, or if you already have, increase it again to 325°F.

      8 Brown the breast (optional): If you want the turkey skin of the breast to be browned, when the turkey is close to being done (about 150°F for the breast), you’ll need to turn the turkey over so that the breast is on top, and put it in a 500°F oven or under the broiler for 4 to 5 minutes, just enough time to brown the breast.
      Note that by browning the breast you may end up over-cooking the turkey breast a little bit. We often don’t turn the turkey over. Turning the turkey over can be a hot, messy job, so if you do it, the best way is to use clean oven mitts or clean kitchen towels (just throw them in the laundry afterwards.)

      9 Check the turkey to be sure it’s done: Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour and a half before the turkey should be done.
      You want a resulting temperature of 165°F for the white meat (breast) and 165°F to 170°F for the dark meat (thighs and legs). The temperature of the bird will continue to rise once you take it out of the oven, so take the turkey out of the oven when the temperature reading for the breast is 155°F to 160°F, and for the thigh is 160°F to 165°F. If you don’t have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
      If the thighs reach their target temperature before the breast, turn the turkey over and let the turkey finish cooking breast side up.
      8 Rest the turkey and carve: Once you remove the turkey from the oven, transfer it to a cutting board, tent it with aluminum foil to keep it warm, and let it rest for 15-30 minutes, depending on the size of the turkey. Turn the turkey breast side up to carve it. (See Serious Eats video on How to Carve a Turkey.)
      Making Turkey Gravy
      Make the gravy while the turkey is resting covered on the carving board. If you have used a thick metal roasting pan, you can often put it directly on the stovetop burner, if not, scrape off the drippings and put them into a skillet. If you are using the roasting pan, use a metal spatula to scrape loose any dripping that might be stuck to the bottom of the pan.
      1 Make a roux with the turkey fat: Use a metal spoon to ladle off some of the excess fat from the pan (leave about 4 Tbsp or so of fat and drippings in the pan) and reserve for another use.
      You can use either flour or cornstarch to make the gravy. (We find we get better results with flour, so usually make gravy with flour unless serving a guest who must eat gluten-free.)
      If using flour, heat the fat and drippings in the pan until they are bubbly. Sprinkle with 1/4 of flour all over the fat and drippings.
      Stir with a wire whisk to make a roux with the flour and fat. Let the flour brown a minute or so in the hot pan.
      2 Add liquid to make the gravy: Slowly add 3 cups of water, stock, or milk to the pan, whisking vigorously to get rid of any lumps. Let the gravy simmer and thicken.
      Add salt and pepper, ground sage, thyme or other seasonings to taste.
      See our gravy recipe for more detail and for instructions on making gravy using cornstarch.
      Save Bones for Stock
      When you are finished with your turkey, save the bones from the carcass to make a delicious turkey soup. LEGGI TUTTO

    • in Recipes

      Deep-Dish Bacon and Cheddar Quiche

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      Grace your holiday table, Easter brunch, or Sunday supper with this Deep-Dish Quiche. It’s a show-stopping main course that’s as beautiful as it is delicious. Make it ahead of time, freeze it and reheat when needed. What could be better than that? Continue reading “Deep-Dish Bacon and Cheddar Quiche” » LEGGI TUTTO