I am on a cooking rampage. For four days I have been preparing this turkey breast. Day One and Two for defrosting. Why does it take so long to defrost a turkey breast? This is one I purchased on a tip from Amber. They were $.50 a pound and you could buy two max. So I went in to get two along with groceries for the week. When I got home, I glanced at the receipt and realize they were charging FIFTY CENTS for the whole breast! LOL. Either way, it was a cheap deal!
Day Three for brining. This time I did a sweet brine. Interesting. I had thought about using something interesting in my salt brine and did some research. I found that you could cut the amount of salt and insert other things like molasses or brown sugar. So I experimented with some Thanksgiving tastes like cinnamon and allspices as well. I tasted the brine and it was really nasty and I figured I had only ruined FIFTY CENTS worth of bird anyway. So I plunged in.
Day Four - today - I sliced cold turkey breast. What a marvelous thing that was to do. I have always taken the bird from the oven on Thanksgiving or Christmas Day and sliced it up. But this was the way to go, I decided. The day before.
As the Turkey Barley Soup was cooking I remembered a bit of the Stone Cellars I scored from the last time I saw the Great Chef Enzo at Fresinas.
Anything is better with a bit of wine in it, so I splashed it in.
I know there are really nice quilter cooker people who send you to the posted recipes.......and darlings, I know I didn't do it.
But I was sort of making it up as I went! LOL.
Doesn't it make you just ravenous for Sweet Brined Turkey and Turkey Barley AND Merlot Soup?
glen: oh.....Mamma Mia!
No comments:
Post a Comment
I love to hear from friends! Thanks for leaving a message!