This past fall the HSMSE Gastronomy students participated in the Lexicon of Sustainability’s (LOS) pilot program called Project Localize. For those of you unfamiliar with LOS, founders Douglas Gayeton and Laura Howard-Gayeton create stunning, large scale information artwork composed of dozens of photos and the words of those they interview. Each artwork tells the story of people who champion methods of sustainable food production and becomes a “term” in the growing lexicon of sustainability. Check out their incredible work here.
Archive for February, 2015
The Kid Stays in the Kitchen: Galit Roasts the Turkey!
Welcome back to “The Kid Stays in the Kitchen.” Each week throughout the semester, a student is assigned to cook a traditional dish with a friend or family member and document the experience in photos and words. This week features Galit, who braved some drama to deliver a roast turkey dinner with her grandma.
“Grandma’s Turkey Dinner” has become famous in my family, and it’s an event each year. My family are Ashkenazi Jews from a smattering of countries in Europe such as Poland, Germany and Russia. But because of the Jewish tradition of kashrut, we do not consume non-kosher meat and therefore are unable to eat the turkey at the Thanksgiving dinner we attend each year. So, the need for turkey is always fulfilled when we visit our Grandma’s house in Florida each February.
As I mentioned, this dinner is quite the event for us and last year was no exception. In addition to the ingredients and love, she also added a dose of drama to the evening! Grandma and I made the mistake of basking in the hot Florida sun that afternoon before we made our meal and it turned out the turkey was not the only item to get cooked. When Grandma was slaving away in the kitchen later that evening she collapsed next to the turkey. We called an ambulance and she was rushed to the hospital. In the end, my Grandma was fine and although she gave all of us a panic attack, she insists that we overreacted and she would have been fine if she just got up and had a glass of orange juice. Oh Grandma!
This year, making a turkey with my grandmother was thankfully less dramatic and now I can appreciate all the dedication that goes into this tradition which I hope will be continued for years to come.”
Turkey (13.8 lbs.)
Pure Ground Black Pepper
Whole Kernel Corn
Jellied Cranberry Sauce
- Defrost Turkey for two days (in fridge).
- Pre heat oven to 325 F.
- Line pan with aluminum foil.
- Unwrap Turkey and take off extraneous feathers.
- Wash Turkey (inside and out!) under cold water.
- Remove extra fat, neck, and any loose internal organs.
- Place Turkey on pan.
- Take a handful of Margarine, and rub all over the Turkey (including under its wings and legs).
- Sprinkle paprika, pepper, salt, and garlic all over Turkey (about 1 tablespoon of each).
- With aluminum foil on pan, and more if needed, completely wrap the Turkey so that no part of it is visible.
- Place Turkey in oven and bake at 325 F for 25 min/ pound. When there are 30 min left, remove aluminum foil and allow Turkey to continue cooking (to brown).
- Remove Turkey from oven and cool for 1 hour, then carve to your liking.
- Wash large, plump baking potatoes and prick three times with fork.
- Place in oven at 350 F for one hour.
- Remove and mash with salt and margarine.
- Remove lids of cans of peas and corn, and allow water to leak from cans.
- Pour contents of cans into bowl and microwave each for 1 minute 30 seconds.
- Open can of Jellied Cranberry Sauce and pour into bowl and slice.
- Preheat oven to 425 F.
- Remove rolls from package and separate.
- Place on ungreased baking sheet.
- Bake seven to ten minutes.
The Kid Stays in the Kitchen: Sam Rocks Beef Stew!
Welcome back to “The Kid Stays in the Kitchen.” Each week throughout the semester, a student is assigned to cook a traditional dish with a friend or family member and document the experience in photos and words. This post features Sam who teams up with his grandma Joanie to make his favorite: beef stew.
I chose to cook beef stew with my Grandma Joanie because it is one of my favorite meals and because it is something which my grandma has been cooking and serving for as long as I can remember. She knows that my mom, dad, sister and I like it so much, that when my mom goes to visit her, she will send back home frozen containers of the stew. And anytime she asks to cook it our response is always a resounding yes! We often share it Friday nights when my family can all sit down at the table and eat together. My great-grandparents are from Russia and Romania and my grandma started making it because her family made brisket and she wanted to improve the dish. It is a favorite meal for a two reasons: I can never turn down a hearty meal, especially one filled with meat and potatoes and secondly, it only gets better in the following days. It’s the meal that keeps on giving!”
- 4lbs cubed chuck
- 1 – 2 large onions, chopped
- 3 cloves of garlic, chopped
- 1 cup chopped celery
- 1 fresh bay leaf
- 6 carrots, peeled and cut into rounds
- 4 tablespoons of soy sauce
- 2 tablespoon of organic beef base
- 2 1/2 cups of water
- 1 tablespoon of sea-salt and ground black pepper
- Olive oil
- 10 red bliss potatoes
Equipment other than knife, cutting board, etc.
- Heavy duty Skillet
- Cast iron porcelain lined pot with cover
1. Trim excess fat from beef cubes
2. Heat heavy duty skillet.
3. Place small batches of beef into pan to brown.
4. Brown meat on all sides.
5. Remove from pan and place into heavy duty pot; add salt and pepper.
6. Add one cup of water to pan and scrape brownings from bottom of pan. Pour into the pot with meat.
8. Peel carrots and cut them into bite size rounds. Place them into a separate bowl.
11. Peel and chop onions.
12. Heat up pan and put in oil.
13. Add onions.
14. Once translucent, add celery and salt and pepper to taste.
15. Add minced garlic and cook for a few minutes.
16. Take vegetable mix off heat and add to big pot.
17. Add about 1 1/2 cups of water to pan for drippings and add carrots to stew pot.
19. Cover on medium high heat.
20. Wash potatoes.
21. Slice potatoes to ½ inch thickness with skin on.
22. Mix into stew.
23. Add soy sauce, beef base, and bay leaf.
24. Stir and cover with lid.
25. Stew for 2-3 hours on low heat or until meat is tender.