I like sandwiches. No, that’s not strong enough: I love sandwiches. Take ingredients you thoroughly enjoy and put them in a portable, edible container. We had what could be considered a “perfect storm” of elements in the refrigerator last week for me to create what is now my official sandwich of 2012.
Over the holidays I had a chance to roast a turkey and make gravy. It was a twenty pound bird and I somehow ended up with just under a cup of fat in the roasting pan. The fat was fairly clear and not that dark from the roasting: cooled it was a nice yellow colour. I’ve been trying to make traditional gravy and not adding a packaged flavouring and thickener: that means stock and pan drippings added to a roux. The day before I made a small batch of stock…read more
After rummaging around the freezer for something to eat for lunch I came across the turkey pastrami I made last summer when I bought all those whole turkeys on sale. Last time around I had warmed them in a pan and then seared the skin to get it crispy: it had all the flavour I wanted but was a bit chewy. Since this was for lunch I removed the skin and put the two thighs in my trusty steamer. Fourty five minutes later I removed one and sliced it thinly…read more
Last weekend grade A turkeys were $1 a pound so I bought three fourteen pound birds. I know a deal when I see it and normally only purchase meat when it’s on sale and then I try to get a good amount. We have an upright freezer in the garage that’s pretty much full at all times. I broke down the turkeys into breasts, wings, thighs and legs. Breasts were seasoned and cooked on the barbeque, then the meat was taken off the bone: we’ll use that for sandwiches. Wings…read more