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The Official OT Food Porn
This is all just a guess-timate, but pretty close I think. There are a lot of variations of this recipe out there, but this is so easy!
I used one non-stick round cake pan sprayed with PAM.
2 cans of Pillsbury Buttermilk biscuits (the 10 count)
1/2 cup granulated sugar
1 tsp cinnamon
1/4 cup butter
1/2 cup brown sugar
Mix the granulated sugar and cinnamon together in a zip lock bag or bowl.
Cut each (raw) biscuit into 4 pieces. Toss the pieces in the sugar/cinnamon mix coating each piece. (you may need to add a little more cinnamon 1/2 way through, the first biscuits soak it up pretty good). Throw them into the prepared cake pan.
Cook butter and brown sugar over medium heat until smooth and blended (stirring constantly). (this only takes a couple of minutes. Pour evenly over the biscuits.
Bake at 350 degrees fahrenheit for about 12 minutes. Let cool in the pan for 5-10 minutes. Turn out onto a plate. Each little bite-size piece just tears apart from the others.
You can also sprinkle some nuts and/or raisins over the raw biscuits before you pour the brown sugar mixture on.
I used one non-stick round cake pan sprayed with PAM.
2 cans of Pillsbury Buttermilk biscuits (the 10 count)
1/2 cup granulated sugar
1 tsp cinnamon
1/4 cup butter
1/2 cup brown sugar
Mix the granulated sugar and cinnamon together in a zip lock bag or bowl.
Cut each (raw) biscuit into 4 pieces. Toss the pieces in the sugar/cinnamon mix coating each piece. (you may need to add a little more cinnamon 1/2 way through, the first biscuits soak it up pretty good). Throw them into the prepared cake pan.
Cook butter and brown sugar over medium heat until smooth and blended (stirring constantly). (this only takes a couple of minutes. Pour evenly over the biscuits.
Bake at 350 degrees fahrenheit for about 12 minutes. Let cool in the pan for 5-10 minutes. Turn out onto a plate. Each little bite-size piece just tears apart from the others.
You can also sprinkle some nuts and/or raisins over the raw biscuits before you pour the brown sugar mixture on.
"The cure for anything is salt water: sweat, tears or the sea." -Isak Dinesen
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Eric in NJ
- Posts: 226
- Joined: Tue Aug 08, 2006 6:44 am
- Location: New Jersey
cass, monkey bread was my favorite when I was a kid! I would beg my Mom to make it. Do you know that Williams Sonoma sells monkey bread pans? They are around $45!
John's birthday was yesterday. I did not get great photos because I was doing a multi-course meal for 8. I have decided that I am not doing any more multi courses...just appetizers-entree-dessert. It's just too much work and worry for only one person to handle, and I am all about relaxing. Pea soup with creme fraiche and gruyere crouton:
<a href="http://www.flickr.com/photos/28539958@N00/3053703611/" title="pea creme fraiche soup by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3149/305 ... 275868.jpg" width="417" height="500" alt="pea creme fraiche soup"></a>
Nantucket bay scallop gratin (should have been in individual gratins, but frankly, I did not have enough dishes! Oh well!):
<a href="http://www.flickr.com/photos/28539958@N00/3053703295/" title="bay scallops by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3067/305 ... 017c51.jpg" width="500" height="375" alt="bay scallops"></a>
Truffled gnocchi with wild and domestic mushrooms (you can tell I made the gnocchi myself, since they are totally warped. Oh well!!):
<a href="http://www.flickr.com/photos/28539958@N00/3053703937/" title="truffled gnocchi by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3019/305 ... b23483.jpg" width="375" height="500" alt="truffled gnocchi"></a>
tenderloin roast:
<a href="http://www.flickr.com/photos/28539958@N00/3053703757/" title="roast tenderloin by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3155/305 ... b1434a.jpg" width="500" height="296" alt="roast tenderloin"></a>
John's birthday was yesterday. I did not get great photos because I was doing a multi-course meal for 8. I have decided that I am not doing any more multi courses...just appetizers-entree-dessert. It's just too much work and worry for only one person to handle, and I am all about relaxing. Pea soup with creme fraiche and gruyere crouton:
<a href="http://www.flickr.com/photos/28539958@N00/3053703611/" title="pea creme fraiche soup by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3149/305 ... 275868.jpg" width="417" height="500" alt="pea creme fraiche soup"></a>
Nantucket bay scallop gratin (should have been in individual gratins, but frankly, I did not have enough dishes! Oh well!):
<a href="http://www.flickr.com/photos/28539958@N00/3053703295/" title="bay scallops by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3067/305 ... 017c51.jpg" width="500" height="375" alt="bay scallops"></a>
Truffled gnocchi with wild and domestic mushrooms (you can tell I made the gnocchi myself, since they are totally warped. Oh well!!):
<a href="http://www.flickr.com/photos/28539958@N00/3053703937/" title="truffled gnocchi by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3019/305 ... b23483.jpg" width="375" height="500" alt="truffled gnocchi"></a>
tenderloin roast:
<a href="http://www.flickr.com/photos/28539958@N00/3053703757/" title="roast tenderloin by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3155/305 ... b1434a.jpg" width="500" height="296" alt="roast tenderloin"></a>
It's like looking in your soup and finding a whole different alphabet.
looks like a fun party! I don't like pea soup but that looks beautiful.
I am not cooking Thanksgiving this year, we are going out, so I made a little Thanksgiving for 2 tonight. I saw a boneless Butterball at the store so I picked it up. Never saw it before. It was pretty good. I wrapped it in sage and bacon. Also made a sourdough, apple and bacon dressing that was excellent.
I am not cooking Thanksgiving this year, we are going out, so I made a little Thanksgiving for 2 tonight. I saw a boneless Butterball at the store so I picked it up. Never saw it before. It was pretty good. I wrapped it in sage and bacon. Also made a sourdough, apple and bacon dressing that was excellent.
I was all set to make the Beef & Barley Soup, but Don wanted plain old Beef StewEric in NJ wrote:mbw1024, we made the beef & barley soup tonight. Cudos it was awsome. Thanks.
It was actually pretty good.
My MIL gave me a jar of mince last year. Not sure why since I'm not really a baker and would not even attempt to make pie crust. But, I felt ambitious today, so with a little help from Aunt Pillsbury, I made my first 2-crust pie. I'm not a mince fan (Don is), so I added a layer of apples.
Pretty good for a first attempt.
And Cass, after you posted the monkey bread, I saw a recipe in a magazine. Their's called for about 4 cans of biscuits and was made in a bundt pan. I'm going to give that a try over the holidays.
Liamsaunt - as usual, it all looks wonderful. Pea Soup is about the only soup that Don every asks for.
janet
liamsaunt - the scallop gratin looks fantastic! I love scallops. Fresh ones are impossible to find in Central Illinois, corn country!
jayseadee - I've used the bundt pan before, but it is way too much Monkey Bread for just myself! (I would eat the whole thing!) If you add nuts, they stick better in the bundt. Be careful though, because the brown sugar mixture seems to get much hotter in the bundt for some reason. It's like molten lava! Let it cool for AT LEAST 10 minutes before turning it out (plus it sets and gets stickier).
jayseadee - I've used the bundt pan before, but it is way too much Monkey Bread for just myself! (I would eat the whole thing!) If you add nuts, they stick better in the bundt. Be careful though, because the brown sugar mixture seems to get much hotter in the bundt for some reason. It's like molten lava! Let it cool for AT LEAST 10 minutes before turning it out (plus it sets and gets stickier).
"The cure for anything is salt water: sweat, tears or the sea." -Isak Dinesen
Everything looks so wonderful ! We had Thanksgiving at old, dear friends---my daughter's godfather. He is the best cook I know, and taught me to cook years ago.
I made the pies. My first crusts came out too hard, so on TG morning I found myself making more crusts. I wish I had a perfect crust recipe. I roasted a sugar pumpkin and it made for a great filling. Also, used a less-sweet recipe for the pecan pie. You could really taste the roasted nuts.
I made the pies. My first crusts came out too hard, so on TG morning I found myself making more crusts. I wish I had a perfect crust recipe. I roasted a sugar pumpkin and it made for a great filling. Also, used a less-sweet recipe for the pecan pie. You could really taste the roasted nuts.
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Jan&MikeVa
- Posts: 1084
- Joined: Mon Aug 07, 2006 5:32 pm
- Location: The Chesapeake Bay
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bayer40601
- Posts: 612
- Joined: Sun Oct 14, 2007 1:06 pm
- Location: Kentucky
Should have put this on earlier, but didn't get around to cutting it yesterday afternoon. It was wonderful. pj fixed up a great apple brine, brined it for 24 hours, grilled it on natural charcoal with a few hickory chunks and cherry chips thrown in for good measure. The flavor was the best I have ever tasted in a turkey, even if I must say so myself.
How many more days?
Hi Maryanne, I have made the Mario Batali recipe for stuffed turkey twice. It's worked out pretty well. Here is the recipe--with my modifications.
One boneless turkey breast, skin removed, butterflied and pounded to an appox. 1/3 inch thickness.
2 apples, peeled and cored, chopped
1 pear, peeled and cored, chopped
1 onion, peeled and chopped
1/2 cup chestnuts, chopped (you could substitute bread for this, I think. John says chestnuts taste like giblets, I think they taste like nothing)
1/2 cup fresh breadcrumbs
a couple of leaves of sage, chopped, or around 1/2 tsp. dried
salt and pepper to taste
2 tbsp. butter
saute the onions and apples in the butter until soft. stir in the sage, breadcrumbs, chestnuts, and pear and let cool.
Season the breast with salt and pepper, and then spread the cooled stuffing across the breast. Roll up like a jelly roll as best you can. Some of the stuffing will fall out, and it will be a weird shape. That's OK.
Wrap the turkey with bacon slices. Cover as much as you can so the meat does not dry out. Tie the turkey in a couple of places to hold it together while it cooks.
Cook turkey in a preheated 400 oven until 155 or so on a meat thermometer. In my oven, it usually takes about 50 minutes. Remove from oven and let rest for about 20 minutes--the temperature should rise to 160.
Removes strings and bacon (if you want, you could leave the bacon on too), thinly slice, and serve.
I made a yummy roasted pear gravy for the last version, which I found on epicurious. If you search stuffed turkey and pear on their site it should come up.
One boneless turkey breast, skin removed, butterflied and pounded to an appox. 1/3 inch thickness.
2 apples, peeled and cored, chopped
1 pear, peeled and cored, chopped
1 onion, peeled and chopped
1/2 cup chestnuts, chopped (you could substitute bread for this, I think. John says chestnuts taste like giblets, I think they taste like nothing)
1/2 cup fresh breadcrumbs
a couple of leaves of sage, chopped, or around 1/2 tsp. dried
salt and pepper to taste
2 tbsp. butter
saute the onions and apples in the butter until soft. stir in the sage, breadcrumbs, chestnuts, and pear and let cool.
Season the breast with salt and pepper, and then spread the cooled stuffing across the breast. Roll up like a jelly roll as best you can. Some of the stuffing will fall out, and it will be a weird shape. That's OK.
Wrap the turkey with bacon slices. Cover as much as you can so the meat does not dry out. Tie the turkey in a couple of places to hold it together while it cooks.
Cook turkey in a preheated 400 oven until 155 or so on a meat thermometer. In my oven, it usually takes about 50 minutes. Remove from oven and let rest for about 20 minutes--the temperature should rise to 160.
Removes strings and bacon (if you want, you could leave the bacon on too), thinly slice, and serve.
I made a yummy roasted pear gravy for the last version, which I found on epicurious. If you search stuffed turkey and pear on their site it should come up.
It's like looking in your soup and finding a whole different alphabet.
Here is an absolutely easy pie crust recipe:
6 tablespoons of cold butter
1 cup of flour + flour for rolling
1 tsp salt
1-2 tsp sugar
3 tbsp ice cold water
Use a food processor blade to cut the butter with the flour, salt and sugar until it resembles graham cracker crumbs. Add the three tablespoons of water. Pulse blend it. (I'm lazy and even blend it until it is one big ball in the processor). You can refrigerate or roll it out right away.
6 tablespoons of cold butter
1 cup of flour + flour for rolling
1 tsp salt
1-2 tsp sugar
3 tbsp ice cold water
Use a food processor blade to cut the butter with the flour, salt and sugar until it resembles graham cracker crumbs. Add the three tablespoons of water. Pulse blend it. (I'm lazy and even blend it until it is one big ball in the processor). You can refrigerate or roll it out right away.
When will I see St John again?