Back from nearly a week of traveling on business. While I was gone, Darrell got some strawberry jam done, and is ready for the cement tomorrow morning for a new chicken coop. The strawberry patch is being neglected more than we like this year, but there is so much else going on. The vegetable garden is getting off to a decent start - could not believe how many things had sprouted and how big they had gotten while I was gone! During my trip, I talked with a fellow foodie who recommended two books, which I ordered used on Amazon. One is called "Ratio: The Simple Codes Behind the Craft of Everyday Cooking", and the other is "The Flavor Bible". This one just came today in the mail, and the other should be here shortly. Will comment on them after I get a chance to go through them. The person who recommended them was raving about what a great resource they are. He owns a cheesecake business in Grand Rapids, MI called "Cheesecake Jake's", and he uses these reference works to play with flavors and combinations for cheesecake.
Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t
Happy to hear you're planning to check out our book THE FLAVOR BIBLE, which was the brainchild of a Michigan gal (Karen Page, who is from Sterling Heights)!
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