11 Holiday Cooking Tips I Wish I Knew Sooner

I feel like there should be blurring or black bars for this shot.

I feel obligated to share that I’m eating cold, left-over pizza as I write this. The leftovers are all gone from Thanksgiving. A few weeks ago I started planning what new things I’d try this year. For fellow home chefs, holidays are the day we have been training for: making stocks, timing multiple dishes to finish at the same time, drinking enough to keep up with/tolerate the relatives, and avoid spilling anything on yourself thereby making others question your competency. This year’s turkey day served as a warm-up for Christmas.

The shopping and prep work started a week ago. I hit 5 stores to get all the ingredients. Since I don’t believe in making lists, instead, relying on my faulty memory, where was I going with this…Ah! Yes. Shopping. All told the meal cost about $60-75, which is lower than normal for my family.

Onto the cooking stories and lessons, lest I bury the lede any deeper. Here are the things I wish I knew before embarking on today’s feast. These are now useless until next year. You’re welcome for my planning ahead to help you.

A. Don’t apologize. However things turned out is how they were meant to be. Embrace it. Learn from your missteps, and do better next time. Enjoy the people you’re with and the time you have together. In the end, that’s all that matters. Not that you brined, smoked, and photographed a trollop of a bird, made mashed potatoes of the perfect texture, constructed gravy that would make grandmothers weep.

2. Make-ahead stock. Purchase turkey wings. Roast those with halved onions, roughly chopped celery, some salt and pepper for 45 minutes at 400 degrees. Flipping 20-25 minutes in. Then de-glaze the pan with 2 cups of water. Once you have gotten most of the bits off the bottom, add 10 more cups of water. Simmer the wings/bones/aromatics for 2-3 hours, stirring occasionally. Upside: this is mostly a passive activity and beats store-bought stock which is loaded with sodium.

D. Salt your food. I usually omit this step and rely on salting dishes individually. This bothers me largely due to watching cooking shows where chefs lambaste contestants  for not seasoning their dishes. All the dishes I made today needed salt. Otherwise the flavors were balanced. So, as a reminder, salt your food.

4. Delegate photo duties to someone you trust. When handling raw turkey and most meat, you don’t want to be spreading those bacteria to your phone. I had my sister take a few of the pics as I manhandled the bird on the grill. In retrospect, I should have discussed my preferred angles and framing.

5. Mashed Potatoes as God intended.  Heat milk/cream and half a stick of butter. I always used to add them cold to the hot potatoes. When you heat the fats, it makes for a much creamier end result.

6. You can’t eat all day, if you don’t eat breakfast. I had 2. My usual cereal upon opening my eyes. Then I made hash browns with my sister. Homemade hash browns. Added that with bacon, poblano, onion and cheddar for a frittata/omelette.

7. Post and post often. Your friends won’t invite you to friendsgiving if you don’t fill their feeds with food instead of kind notes about how thankful you are. By constantly posting, you’re screaming to the world that you have better food than they do. And that you need attention. But I prefer the former justification.

8. If you aren’t getting the necessary compliments on social media, take the direct approach. Text friends extreme close-ups of the bird or crudites. Possibly calling them, then rushing off the phone. “Gotta go check on my turkey smoking on the grill.” If possible, use a hashtag during the call. The more incoherent the better. I suggest #nevergohungry

9. Try something new. Every year I change something. Some of the changes are small. Some are new dishes. A few years ago, I started making stuffin muffins. Now, largely because of the hype I’ve created, all my friends request I bring in leftovers on Monday. This year saw two changes. First, was smoking the bird, which freed up the oven for other dishes, and was one less pan to wash. The second modification was a second gravy. I roasted poblano peppers after the turkey was done, then blended them with 2-3 cups of my finished gravy.

10. Find someone to wash dishes. Based on my straw poll, very few people like doing dishes. I’d consider marrying someone solely for their willingness to always wash dishes.

11. Embrace tradition. Maybe yours is guessing which relative will become uncomfortably intoxicated. Who will disappear before the dishes are done? If you don’t have any, create some! My family always watches Home Alone. This year I fell asleep sitting upright. No apologies.

 

Eggs are Eggs, Jeremy!

eggs, bacon, breakfast

Some days you only have one slice of lunch meat left. And you know what they say. When life gives you an insufficient amount of meat for a sandwich, make an omelette. For some reason, that phrase never caught on as much as the one about lemons.

After a phenomenal concert last night at the Chicago Theater featuring Irvin Mayfield and the Preservation Jazz Hall Band, NOJO and some of my favorite Chicago players, I needed a bit of a lazy morning today. Whoever conceived of the 5-day work week should be found and [your violent act here]. I took today off anticipating a lethargic day ahead.

How to create this delicious omelette:

  • 3 eggs
  • 1 slice of ham, chopped small
  • 2 strips of bacon, medium dice
  • a few slices of yellow onion
  • broccoli, small handful diced
  • Salt & pepper
  • Crushed red pepper, one shake
  • Canola or vegetable oil
  • 1 sprig thyme

I sauteed the bacon first. Then drained it on a paper towel. Cooked the onion and broccoli in the bacon fat for ~3 minutes. Put those in a bowl.

Put 1tsp oil in the pan and swirl it around. Beat 3 eggs with a fork. Dump the eggs into the hot pan and start pulling the rapidly cooking sides into the center. I’ll post a video of this at some point. The key is to not brown or burn the eggs, so you have to keep it moving. My pan was super hot so it was cooking hella quick, as they say in California. My intended omelette quickly morphed into a scrambled egg effort.

Dump in your veggies and cheese if you have it. Then either fold (omelette) or stir (scrambled) around. You can also eat this in a burrito. Just saying. Eggs take 3-4 minutes AT MOST to cook. Enjoy your second breakfast of the day.