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Great gift ideas! November 26, 2013

Filed Under: Uncategorized - Sue Fuirst @ 8:42 pm

Basics Fuirst Spice Blends make a great Chanukah or Christmas gift. Teacher gifts, sisters, brothers, friends, mothers and in laws.  Purchase individual spice blends or a six installment subscription!  http://www.basicsfuirst.com/shop/

Thanksgiving Countdown… November 23, 2013

Filed Under: food chatter - Sue Fuirst @ 2:02 pm

Thanksgiving is always delicious so don’t fret.  Hosting the holiday is just an exercise in time management.   Some helpful hints:

1.  Buy your turkey now and avoid the crowds.  Stores are stock piling turkeys.  No new birds are arriving between now and Thursday.

2.  Make your cranberry sauce.  It will keep covered in the refrigerator.

3.  Bake or buy your bread for stuffing.  Cube it and freeze. Defrost Wednesday and proceed.  If it comes from a bag, buy it now.

4.  Are you roasting root vegetables, sweet potatoes or butternut squash?  Cut them on Tuesday.  Cover and refrigerate. They’ll keep.

5.  Are you sauteeing onions and shallots?  Cut them Tuesday or Wednesday.  Cover and refrigerate.  They make wilt a bit, but you’re sauteeing them – who cares.  Same goes for carrots and celery.

6.  Are you using an herb butter rub.  Leave your butter out to soften today and make the herb butter later today or tomorrow.  Refrigerate until Wednesday night.  Leave out to soften.

7.  Prep turkey Wednesday afternoon or evening.  Rinse, pat dry, season, spread herb butter.  Truss if you like.  Place in roasting pan and leave in fridge until roasting morning.

8.  Do you need softened butter for baking?  You can leave it out overnight.  I promise.

9.  Put your kids to work!  Younger kids can cut things with scissors, like herbs and peel butternut with a vegetable peeler. And they love to mash. Older kids can chop things, drive to buy things, measure out ingredients.  Even grandparents can polish the silver (ha) and set the table.

10.  Have fun – it’s only food.

Happy Thanksgiving.

White bean and escarole soup November 12, 2013

Filed Under: Recipe,rosemary roasting blend - Sue Fuirst @ 6:48 pm

white bean and escarole soup

 

 

 

3 Tb olive oil

½ lb sweet Italian sausage, turkey or pork, removed from casings

1 medium onion, finely diced

1 carrot, finely diced

3 cloves garlic, minced

pinch of crushed red pepper flakes

1 tsp Basics Fuirst Rosemary Roasting Blend

1 head escarole, chopped

¼ cup white wine, optional

1 15-oz can diced tomatoes

1 19-oz cans white beans, rinsed

4 cups chicken stock

1 inch piece of Parmesan rind

Kosher salt and pepper

 

 

 

Heat olive oil in a large soup pot or dutch oven.  Add sausage and sauté until cooked through.  Remove to a plate and chop into small pieces. Add onion and carrot to the pot and sauté until softened, about 5 minutes.  Add garlic and cook until fragrant, one to two minutes. Mix in red pepper flakes and Basics Fuirst Rosemary Roasting Blend

. Return sausage to pan.  Pour in wine to deglaze the pan.  Add escarole and cook to wilt. Add tomatoes with their juice, white beans and chicken stock.  Tuck Paremesan rind into soup.  Simmer for 15 minutes.  Season with salt and pepper.  Serve with Parmesan sprinkled on top and crusty bread.

 

Serves 6.

Soup for the first snow flakes

Filed Under: rosemary roasting blend - Sue Fuirst @ 6:47 pm
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white bean and escarole soup

 

3 Tb olive oil

½ lb sweet Italian sausage, turkey or pork, removed from casings

1 medium onion, finely diced

1 carrot, finely diced

3 cloves garlic, minced

pinch of crushed red pepper flakes

1 tsp Basics Fuirst Rosemary Roasting Blend

1 head escarole, chopped

¼ cup white wine, optional

1 15-oz can diced tomatoes

1 19-oz cans white beans, rinsed

4 cups chicken stock

1 inch piece of Parmesan rind

Kosher salt and pepper

 

 

 

Heat olive oil in a large soup pot or dutch oven.  Add sausage and sauté until cooked through.  Remove to a plate and chop into small pieces. Add onion and carrot to the pot and sauté until softened, about 5 minutes.  Add garlic and cook until fragrant, one to two minutes. Mix in red pepper flakes and Basics Fuirst Rosemary Roasting Blend

. Return sausage to pan.  Pour in wine to deglaze the pan.  Add escarole and cook to wilt. Add tomatoes with their juice, white beans and chicken stock.  Tuck Paremesan rind into soup.  Simmer for 15 minutes.  Season with salt and pepper.  Serve with Parmesan sprinkled on top and crusty bread.

 

Serves 6.

Thanksgiving! November 4, 2013

Filed Under: Uncategorized - Sue Fuirst @ 3:26 pm

I’ll be offering a Thanksgiving class on Wednesday Nov. 13 from 11-1 (Time may go over).  $75.  Sign up on my website.  Class size limited.