You Toss the Salad!

Feast with your eyes our popular seasonal favorite, Pumpkin Ravioli with Creamy Alfredo garnished w/Pomegranate and Parmesan. We feature several foods, entree’s, side dishes and hors d’ oeuvres that can simply be heated and served to add to your Holiday parties, gatherings for grand entertaining or just great eats. Let me know if you’ll toss the salad. I will prepare the entree, side dish and hors d’ oeuvres. Call to order artisan foods from Love & Garlic. 

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Call to Order

For family…for friends…for hostess gifts…for your holiday gatherings. You toss the salad!

By the way we make salads too!  

If you are thinking to gift several: corporate gifts, partner perks, employee rewards, client thank yous, I have a deal for you ….6 for $30 ea, 10 for 26.50 ea. Give me a call.

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Precious Memories of Thanksgiving Traditions…

Past traditions loom large in my mind each and every Holiday. Our family legacies are riveted with lots of laughter and lore. I must share a blog from Thanksgiving 2009, the year we would celebrate our first Thanksgiving without Mom & Dad.

Thanksgiving Traditions

Seems odd that I would post our Thanksgiving recipes on Sunday after the four day holiday, but I have a reason. This Thanksgiving would be a first for our family; we would celebrate the traditions our parents established, however, this year our parents were not at our family table. They were present spiritually and we celebrated them, our heritage, our family recipes and the great stories of the Vajretti Family legacy. Our greatest legacy, of course, is our Mom’s cooking. This Thanksgiving was our maiden voyage, no Mom to instruct us. After all, Mom always made the turkey, stuffing and gravy. Not to say that we cannot cook but like my sis said, “You don’t know how it is to look around to get Mom’s reinforcement and realize, she’s not there.” Her lessons resonate, however, and the stories we tell. 

This is the reason I started this blog. I want to share the stories, the ‘lessons, legacy and lore’ from my heritage and the history of growing up in the great Central San Joaquin Valley. The ‘Cooking Secrets of the Lazy V’ are my Mom’s teachings and recipes. I hope to tell these stories as well as all the great ‘stories’! of growing up in the great San Joaquin Valley.   

Here are our essential Thanksgiving recipes and one Mom Thanksgiving story:

“From here to Fresno”

Several years ago, I was writing the recipe for roasting a turkey. I recalled that Mom would ‘hold’ her turkey for a set time, one of her ‘cooking secrets’. At a point, we moved our family dinners to Fresno since John our brother-in-law would be ‘on call’. With Dad as Mom’s prep chef and helper, Mom would dress her turkey Thursday mornings, roast the turkey and come to Fresno with the turkey, dressing and gravy. Typical of the cooking relationship we had and curious as to how long Mom would hold the turkey, I called my Mother, “Ma!”  She would answer, “What!?” “I have a cooking question.” “What is it?” she would say. I explained to her my question, how long would you hold the turkey? She simply answered, “Well, Nancy, I hold the turkey ‘from here to Fresno’!” Yes, I thought. This is true according to the tradition and ‘story’. Mom would take the turkey out of the oven, wrap the roasting pan in a blanket, place it in the trunk of the car and allow it to rest ‘from here to Fresno!’ We tested the recipes with our Mother’s blessings. They worked! We applied  Mom’s techniques and lessons. Perhaps you will honor Mom and her ‘tried and true’ ‘Cooking Secrets of the Lazy V’  

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 ‘FARM TABLE FRESH    LESSONS LEGACY & LORE  

THANKSGIVING TRADITIONS                             

ROASTING A TURKEY  (#96)

PREHEAT OVEN TO 400 DEGREES

THE INGREDIENTS

JUICE FROM 1 LEMON
1 CUBE BUTTER

SALT AND FRESH GROUND PEPPER

1 TURKEY 18-22 POUNDS

 

THE METHOD OF COOKING

  1. SELECT A TURKEY OF YOUR CHOOSING. FRESH IS ALWAYS BEST. TOMS ARE PREFERRED. REMOVE THE PLASTIC WRAPPING AND THE NECK AND INNARDS FROM THE CAVITY. REMOVE ANY FAT AND THE WING TIPS. RESERVE FOR BROTH.
  2. SPRINKLE THE TURKEY WITH SALT AND MASSAGE INTO THE TURKEY. LET THE
    TURKEY SET FOR THIRTY MINUTES. RINSE THE TURKEY WITH COLD WATER.
    DRAIN BY SETTING THE TURKEY UP ON ITS HIND QUARTERS.
  3. RUB LEMON JUICE ON THE INSIDE AND OUTSIDE OF THE TURKEY INCLUDING THE CAVITY AND THE NECK CAVITY. AT THIS POINT YOU CAN COVER AND REFRIGERATE.
  4. TO STUFF THE TURKEY, LIGHTLY SALT AND PEPPER THE TURKEY INCLUDING THE CAVITY. STUFF THE CAVITY AND THE NECK WITH DRESSING. 
  5. TRUSS THE TURKEY USING STAINLESS PINS. INSERT THE PINS ACROSS THE OPENINGS HORIZONTALLY, ONE INCH APART. WITH KITCHEN STRING, LACE UP THE OPENING WEAVING THE STRING THROUGH THE PINS.
  6. TUCK THE TURKEY TAIL INTO THE END OPENING. INSERT TWO NEEDLES VERTICALLY ON EITHER SIDE OF THE OPENING. THIS SHOULD HOLD THE TAIL IN PLACE AND THE STUFFING INSIDE.
  7. MELT 1 CUBE OF BUTTER. COVER THE TURKEY WITH THE MELTED BUTTER. GENEROUSLY PEPPER THE TURKEY
  8. PLACE A TURKEY ROASTING RACK IN THE BOTTOM OF A ROASTING PAN. PLACE THE TURKEY BREAST SIDE DOWN INTO THE RACK. ADD 2 CUPS WATER OR BROTH IN THE ROASTING PAN. 
  9. TENT WITH FOIL SEALING THE EDGES AROUND THE ROASTING PAN.
  10.  PLACE THE TURKEY IN THE PRE-HEATED 400 DEGREE OVEN AND ROAST FOR ONE HOUR.
  11. AFTER ONE HOUR, CHECK THE LIQUID IN THE ROASTING PAN. ADD ½ CUP BROTH OR WATER IF LESS THAN ONE CUP.
  12.  LOWER THE HEAT TO 325 DEGREES. ROAST FOR UP TO 4 HOURS FOR A 22 LB TURKEY. BASTE WITH THE JUICES FROM THE ROASTING PAN EVERY HALF HOUR. ADD BROTH OR WATER AS THE LIQUID REDUCES.
  13. REMOVE THE FOIL TENT THE LAST HALF HOUR OF COOKING AND BASTE.
  14. AFTER 3 ½ TO 4 HOURS DEPENDING ON THE WEIGHT OF THE TURKEY (18-22 LBS) REGISTERING 165 DEGREES FOR THE BREAST AND STUFFING AND 175 FOR THE DARK MEAT, REMOVE THE TURKEY FROM THE OVEN.
  15. COVER WITH FOIL.  ALLOW TO REST FOR AT LEAST 30 MINUTES (OR FROM LOS BANOS TO FRESNO). THE TURKEY WILL CONTINUE TO COOK AND AS A RESULT, REMAIN MOIST!

Love and Garlic, Nancy Vajretti celebrating Mom & The Cooking Secrets of the Lazy V!

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Rain or Shine Gazebo Gardens Today…Nancy cooks!

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As I sit at my table writing this BLOG, I am looking at my persimmon tree laden with fruit. Ah yes, Autumn speaks. Rain or shine today, I will celebrate Autumn into Winter, the Spirit of the Harvest & the Holidays to come. Join me at Gazebo Gardens at 1PM today. I will cook…yummy Truffled Mac n’ Cheese. Along with the Mac n’ Cheese, I will feature   our LOVE & GARLIC PASTA BAR: Truffled Mac N’ Cheese, Pumpkin Ravioli, Porcini Tortelloni & our L&G PASTA BAR GARNISHES. Perfect for Thanksgivng, Holiday Side Dishes or the Main Event.

TRENDING NOW at LOVE & GARLIC: Our CHEF SERIES II Field Suppers/Barn Dinners. This is a COOKING CLASS for 12 minimum or a Family Style catered event for 25 (Minimum). Come to Gazebo Gardens today, we can ‘chew’ on all  the possibilities.  GOTTA’ GO — SKY IS CLEARING…SEE YOU THERE. .. Gazebo Gardens Nursery on Van Ness & Sheilds. 

www.loveandgarlic.com

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Cannin’ & Jammin’ for the winter pantry

I have met a great group of women organized through a Facebook page, The Empowered Pantry. Driven by the mantra of shopping local and cooking healthy, their FB page operates as a virtual community bulletin board. At any moment, I will receive a comment, photo, link, etc: “My kids just ate broccoli!”…”I just found a great buy, organic apple juice! … “Oops, I sinned, decadent cheesy saucy but  homemade wheat crust pizza.” Actually, they found me. Amy Horn, Founder of EPFB picked up one of my ‘Cannin & Jammin’ brochures at The Peach Tree Farmstore.* Oct 8, we gathered for an end of season production cooking  class for tomatoes. Our canning intent is to fill the larder with Summer’s great abundance of produce. The rule, to eat fresh in the Summer and canned in the Winter. But how we could we resist eating the fruits of our labor! Here are some of the comments Rick my husband heard from our class:

 “I poured home made ketchup on my meatloaf  just like Nancy suggested, delicious!”    “Burgers tonight, I love the perfect consistency and could not help myself as I dabbed my little finger in the puddle of saucy goodness and put it to my tongue”, wow!    “I watched my family as they devoured the pasta with the Basil Red Sauce we made in class… silence and the chiming of silverware, music to my ears.”  “The BBQ sauce we made was perfection on tri-tip, I brushed it on right off the grill”   and Rick says “these are more recollections than exact quotes.”

Enjoy the photos of our happy canners and hum the tune from the ‘Twelve Days of Christmas’ while reading what we produced this Autumn eve:  ‘On an Autumn eve in October, my 12 canners produced: 60 pints of tomato jam, 30 quarts of Basil Red, 12 pints of Ketchup and 12 pints of finger linkin’ good Barbieeeee-Que(ooo) sauce.  ENTER TO WIN: SEND ME AN AUDIO FILE OF YOU SINGING THIS TUNE. THE WINNER RECEIVES A FREE COOKING CLASS (AND ALL THAT JAM!)

*Summer, pick up our ‘Cannin’ & Jammin’ brochures at The Peach Tree Farmstore (& sign-up for their newsletter), Bella Frutta, Sumner Peck Farmstore (and our Spreadables on Fwy 41) and Simonian Farms. Look for our Autumn Chef’s Series brochures featuring Field Suppers & Barn Dinners, great family style entertaining and cooking for all seasons. See our menus, The Harvest, The Hunt & Americana. www.loveandgarlic.com

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Check out the empowered cooks & canners at http://empoweredpantry.wordpress.com/    Amy will direct you to the FB page!

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