Glazed Baby Carrots

1 lb baby carrots with top
4 tablespoons butter
3 tablespoons brown sugar

1/2 lemon juiced

1 clove garlic

3 sprigs thyme

Sprinkle cayenne

Sprinkle of Cinnamon (because Amanda said so)

Method:

WednesdayTrim carrot tops down, but leave a 1/4" or so of green.

Blanch carrots and shock in ice bath. Rub off remaining skin and store carrots until time to cook.

Thursday

In a skillet over medium heat add butter, sugar, lemon juice, garlic, thyme, cayenne, cinnamon, and 1/2 cup cold water. When the water has reduced and glaze has thickened remove the garlic and add the carrots and stir until well coated. Cook for another couple minutes and serve hot.

Mashed Potatoes

2 russets peeled and cut into chunks
3 lbs red or yellow potatoes peeled and cut into same size chunks
1-1/2 sticks butter
1/2 cup cream
1/2 cup milk
Salt and pepper to taste

Method:
Wednesday
Cover with cold water and bring to a slow boil. Cook about 10mins until soft. Drain well.

Warm milk in saucepan. Add potatoes butter and seasoning to warm pan, and mash well will adding warm 1/2 and 1/2.

Put in Casserole and refrigerate overnight

T-day minus 30 minutes
Heat dish at 350 for 30-45 mins stir and add butter or milk as needed.

Mostly Make Ahead Turkey Gravy

1/2 stick butter
Necks and gibs
1 onion sliced
1 + quart chicken broth
Parsley sage rosemary and thyme ( all added to the song by Simon and Garfunkle)
1 bay leaf
1/2 cup flour
Worcestershire salt and pepper to taste.

Method:

Wednesday
Brown necks, gibs, and onion in butter about 15 mins.
Add the stock, and herbs. Cover and simmer 2 hours over med-low heat

Toss the neck and gibs, strain and chill.

T-day
Strain turkey drippings and fat into pan. Add flour and heat roux. Add the gravy base gradually, whisking and bring to a boil. Reduce to a simmer and thicken and season.

Sausage Cornbread Stuffing

1 lb hot Italian sausage
1 onion finely chopped
3 celery stalks chopped
2 lbs cornbread cubed
3 tablespoons sage finely chopped
1/4 lb Toasted Pecans
1 cup Cranberries
3 eggs beaten
2 cups broth
Salt and pepper

Method:

Wednesday
Cook sausage and transfer to a large bowl.
Add onion, celery, and 1/4 water. Reduce heat to medium and cook while scraping up brown bits until veggies soften. Season and add to bowl with sausage.

Thursday
Add cornbread, eggs, toasted pecans, craisins, and sage to the bowl.

Simmer broth and pour half over stuffing and toss gently. Add other half as needed until stuffing is moist but not wet.

Put in baking pan and refrigerate until ready to cook.

Bake 350 degrees for 1 hour.

Sunday Morning "Got the Girl's Over" Quiche

I was blessed with the company of my wife and 3 of her friends last Sunday for brunch at the house. Amanda and I made some chopped fresh fruit and I made this quiche. We devoured it, not a scrap left.

Sunday Morning "Got the Girl's Over" Quiche
6 beaten eggs
1-1/2 cups heavy cream
2 cups packed chopped baby spinach
1 lb bacon cooked and crumbled.
1-1/2 cups shredded Swiss
1 pie crust

Method:
Preheat oven to 375 degrees.

Combine eggs, salt, cream, and pepper in food processor.

Layer spinach, 2/3's of the bacon, and 1/3 of the cheese in pie crust then add egg mixture.

Top with remaining 2/3's of the cheese and the remaining 1/3 of Bacon.

Bake 45 mins until set. Slice and serve.

Brian's Vegetarian Minestrone Soup with Bacon

Ingredients:

1 Slice Bacon Diced

1 Tbsp Olive Oil

4 Cloves Garlic Minced

4 Carrots Diced

3 Celery Stocks Diced

1 Yellow Onion Diced

3 Canned Diced Tomatoes

2 16 oz cans of Kidneys

2 cups packed chopped Kale

2 Bay Leaf

A hunk or so of Parmesan rind

Sage, Salt, and pepper to taste

48 oz or so of veggie or chicken stock

2 cups cooked little ear or small shell pasta

Method:

Heat your pot and begin cooking the diced bacon, add the olive oil and garlic and slowly brown the garlic. After a couple minutes add the carrots, celery, and onion and sweat them down until they soften and begin to brown. Add Diced tomatoes with their juice, the bay leaf, sage, and Parmesan rind. Cover with broth and let simmer uncovered for 30 minutes. Add Kidney beans and Kale and let cook another 30 minutes. Add cooked pasta and season to taste. Serve with basil and shaved parmesan.

4505 Meats Smoking Out At The Ferry Plaza Farmers Market

In anticipation of their new BBQ restaurant slated to open later this year, 4505 Meats will be bringing their Southern Pride smoker and BBQ menu to the Thursday Ferry Plaza Farmers Market. Expect smoked brisket, pork shoulder, chicken, sausage and delicious sides on the menu as a preview of what’s to come at their new Divisadero Street location. Their Best Damn Cheeseburger, breakfast sandwiches, and other specials will still be available on Saturday mornings.