Since it was Easter / holiday ham / baked with a brown sugar
and orange juice glaze / green bean casserole / Scalloped
potatoes / a fairly unusual pineapple dish that I really like.
on the edge between a sweet side dish and a dessert (almost a
pineapple bread pudding but not as dense).
That all sounds good, especially the scalloped potatoes which I
really like but for some reason seldom make.
Interesting - I've made them as cheap easy filler
that tastes kind of good, even in my most severely
lactose-intolerant and anti-tuber phases. The
ingredients are at hand in most kitchens, and there
is nothing that goes better with ham: plus you can
dice up leftover meat and fold it into the leftover
potatoes and pretend you have a new dish altogether.
Okay, maybe not quite.
Title: Scallop Pineapple (Norma)
That does sound unusual. When I read it over, it's not sometime I
would try intuitively but because of your endorsement I'm putting
crushed pineapple on the shopping list.
The best thing at my Easter dinner was not something
I'd have been avid to try except that I was seated next
to the lady who made it. Norma's recipe looks slightly
more promising on the face of it, a sort of pineapple
right-side up cake. Speaking of which, do you remember
that Hap Newsom used to sneak around supermarkets
turning the boxes of pineapple upside-down cake mix
upside down?
Most Easters Roslind and her sister Sandra take turns hosting a
large family dinner with the other one contributing a side or two.
But this year we passed on the tradition to the next generation and
relaxed. Sandra and Roslind have a niece here in town who hosted and
did most of the cooking. I may have mentioned Andrea here before
briefly; she is the girl who had triplets 8 years ago (four kids
altogether).
She did up a turkey with mashed potatoes, gravy, stuffing plus extra
pan dressing, and roasted Brussels sprouts for the green vegetable
Did she enjoy being the hostess, and equally important,
did the sisters enjoy their new subsidiary role? Handing
the torch over is often traumatic.
with help from her husband Mike. The stuffing was moist as it should
be, but the pan dressing was quite different: same recipe but
dampened with stock and then oven baked in an uncovered cast iron
frying pan until toasty dry, dark, hard and crusty. It was then
broken into wedges and eaten with our fingers. I liked it.
Sounds like the two together would make a tasty if starchy
meal. Actually, I remember having had such a dish and
finding it less pleasant until I drowned it in gravy until
it approximated the texture of regular stuffing.
Roslind contributed a batch of fry bread and I picked up a bottle of Piesporter to supplement Andrea's two bottles of Layer Cake Pinot
I presume Michelsberg? Pretty good with turkey,
votevver dot minns.
Noir and Chardonnay. Sandra brought buns and lingonberry sauce.
Somebody else brought a salad and some hot cross buns so we were
more than well served in the bread dept. For dessert Andrea produced
Appropriate for Easter I suppose. What do you get when you
pour boiling water down a rabbit hole? Hot cross bunnies.
a hot apple and a Saskatoonberry pie along with vanilla ice cream
and the young kids went into the kitchen and found a can of aerosol
whipped cream as well. I enjoyed the Saskatoon berry pie with ice
cream but gave the whipped cream a pass.
Aerosol whipped cream is probably best huffed.
... The government makes up all those conspiracy theories.
Undoubtedly some of them.
Crunchy Bread Dressing with Bacon and Leeks
categories: traditional, trayf, side, chichified
servings: 10 to 12
1 lb loaf rustic country bread in 1/2" pieces
8 oz thick-cut bacon, 1/4" dice
2 Tb unsalted butter
3 leeks, white portion only, halved lengthwise,
- sliced crosswise into 1/4" slices, rinsed well
2 carrots, peeled, 1/4" dice
1 garlic clove, minced
s, p
1 c turkey or chicken stock, plus more as needed
1 c milk
1 ts chopped fresh thyme
1 c chopped green onions, green portion only
Preheat an oven to 375F. Butter a 13-x-9" baking dish.
Spread the bread out on a baking sheet and toast in
the oven until lightly golden, 15 to 20 min. Set aside.
In a large fry pan over medium heat, fry the bacon,
stirring occasionally, until crispy and golden, 4 to
6 min. Using a slotted spoon, transfer the bacon to a
paper towel-lined plate. Set aside.
In another large pan over medium heat, melt the butter.
Add the leeks, carrots and garlic and saute, stirring
occasionally, until tender, 5 to 7 min. Season with
salt and pepper.
In a large bowl, combine the bread, bacon, the leek
mixture, stock, milk, thyme, and green onions. Salt and
pepper to taste and stir gently to mix. If the dressing
seems dry, add more stock as needed.
Transfer the dressing to the prepared baking dish and
bake until crispy and golden, about 1 hr.
Note: If desired, you can pack the dressing loosely in
the body and neck cavities of the turkey. Secure the
neck flap with kitchen string or pin it to the back
with toothpicks or trussing pins. Tying the legs
together will help hold the stuffing in the body
cavity. For turkeys weighing 16 lb or less, add 30 min
to the total roasting time. For turkeys weighing more
than 16 lb, add 1 hr to the total roasting time.
Williams-Sonoma Kitchen
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