Wanderer wrote:Christmas goose...it's become a tradition in my family
Ohhhhhhhhhhhh.......
*drool*
I wish it were in mine. That said, I myself have made roast (domestic) goose only once because the apartment smelled like a huge bucket of fat for a week and a half afterwards. This might explain the absence of such birds at my family feasts, for I don't know a one among them who'd tell you they don't love roast goose otherwise.
"If you take music out of this world, you will have nothing but a ball of fire." - Balochi musician
Nanohedron wrote: That said, I myself have made roast (domestic) goose only once because the apartment smelled like a huge bucket of fat for a week and a half afterwards.
There's nothing quite like goose fat for cooking. That's really what you cook a domestic goose for, the fat. Some of these resident Canada geese are almost as tasty.
dwest wrote:That's really what you cook a domestic goose for, the fat.
That's what someone else cooks it for, if that's what I want. If I had a shed or some similar place where I could cook goose away from the general household, I'd be all over that like a cheap suit.
"If you take music out of this world, you will have nothing but a ball of fire." - Balochi musician
When it comes to birds, I think that I get more excited about the leftovers than the initial dressed bird. Make a stock from the leftover carcass, use any of the grease to make some dumplings or biscuits to go with the soup. Heard that goose fat makes particularly nice biscuits.
"Be not deceived by the sweet words of proverbial philosophy. Sugar of lead is a poison."
I.D.10-t wrote:When it comes to birds, I think that I get more excited about the leftovers than the initial dressed bird. Make a stock from the leftover carcass, use any of the grease to make some dumplings or biscuits to go with the soup. Heard that goose fat makes particularly flaky biscuits.
Right you are. I have a coupon for a free Butterball Turkey. I was going to give it away. After losing the coupon a couple of times, I found it again today. I decided I'm going to cook that turkey. We're going to eat the skin and whatever parts we want and then I'm going to cut up the rest and freeze it in small bundles for later meals and make a nice soup with the carcass.
Rose tint my world. Keep me safe from my trouble and pain. 白飞梦
dwest wrote:That's really what you cook a domestic goose for, the fat.
That's what someone else cooks it for, if that's what I want. If I had a shed or some similar place where I could cook goose away from the general household, I'd be all over that like a cheap suit.
I always air dry my birds in the fridge for 24-48hrs, prick the skin and start it breast side down on the rack, and I use a baster to suck up the fat drippings while it's cooking. I go through some basters, some aren't as heat resistant as advertised.
Wanderer wrote:Christmas goose...it's become a tradition in my family
Ohhhhhhhhhhhh.......
*drool*
I wish it were in mine. That said, I myself have made roast (domestic) goose only once because the apartment smelled like a huge bucket of fat for a week and a half afterwards. This might explain the absence of such birds at my family feasts, for I don't know a one among them who'd tell you they don't love roast goose otherwise.
I cut off the big fat pads before roasting, and render it down in boiling water (though the goose is still a bit fatty afterwards).
Nut Roast and Gratin Dauphinoise. Or maybe it's Gratin Jurassien. I always get them mixed up. We might be exploring some of the other Gratins this year. Nope, it's Jurassien. The one with the Gruyére. We were talking about trying the de Crecy one.
Looks like we will probably have prime rib, wild rice (with butter), and some kind of veggie (probably with cheese). Most likely a desert of baked peaches and pears baked in rum and cinnamon will also be served.
"Be not deceived by the sweet words of proverbial philosophy. Sugar of lead is a poison."
I cooked a little too much broccoli with Christmas dinner, and did this with the leftover broccoli. I didn't find a recipe for what I wanted in any of our cookbooks, nor on the net. This is half white sauce, half stock (I used chicken, but veg bouillon would do just as well; no can make it vegan):
Broccoli-cheese soup
2 c broccoli florets
2 T butter
2 onions
2 c chicken broth
2 T butter
1/4 c flour
2 c milk
8 oz sharp cheddar
to taste pepper, cayenne, basil, parlsey, bay leaf
melt butter in a sauce pan
when hot, add onions and cook till golden
add chicken broth and broccoli, cook till everything is soft
mash or blend
In a soup pot, melt second bit of butter
when it’s well melted and has no water, add flour and whisk till well blended
nuke milk and add to the butter/flour once that’s cooled sufficiently
heat, stirring constantly till it’s thickened and boil/simmer for a couple of minutes
cool a little, and then add cubed or grated cheese
heat, stirring occasionally, till the cheese is completely incorporated
season to taste
Add the broccoli mixture
Serve with bread
Charlie Whorfin Woods
"Our work puts heavy metal where it belongs -- as a music genre and not a pollutant in drinking water." -- Prof Ali Miserez.
There are just the two of us, so it was simple:
mulled wine
confit of Barbary duck leg (slow-cooked with thyme)
cavalo nero fried with chorizo & almonds
mashed potatoes (with truffle oil & parsley)
persimmons with blood orange & almond sorbet
the duck legs took less than 10 minutes to prepare and then were in the oven for 3 hours. then it took less than 30 minutes to make the rest.
and it was good!
