Tag Archive: Cooking

Cooking with an Ostrich Egg

You have probably heard of Turducken where you stuff a turkey with a duck and then the duck with a chicken. Have you heard of an Ostriturkducken? That is the request my daughter asked me to do for this year’s Thanksgiving dinner. My response: No way! An ostrich is about 300 pounds. I don’t have a pan big enough! Actually I don’t have a stove big enough! Fortunately, a compromise was reached before I had to get out the shovel to dig a cooking pit. She settled with an ostrich egg for now.

Ostrich Egg

Ostrich Egg

Apparently  an ostrich egg can be purchased online (what can’t you buy online these days?) and have it shipped to your door. It was packed in disposable diapers which is a clever idea. If the egg cracked in shipping, the diapers would absorb any mess.

The Ostrich Egg Arrived Padded With Disposable Diapers

The Ostrich Egg Arrived Padded With Disposable Diapers

So now we have an egg; a very large egg.  Bigger than a softball but smaller than a football. A big white egg that felt like porcelain. We all took turns holding and touching it. We were mesmerized.

Bacon & Ostrich Egg

Bacon & Ostrich Egg

Then it dawned on us: how do we open it??? We’ve used a hammer on a coconut. Nutcrackers on lobster claws. My son-in-law produced a hammer and large spike from his toolbox. Driving the spike  through the egg at opposite ends exposed the yolk and egg white inside.

She Looks a Bit Uncertain About Opening the Ostrich Egg

She Looks a Bit Uncertain About Opening the Ostrich Egg

My older daughter recommended that we blow the liquid inside out of the shell. Do you know how long it takes to do that from an ostrich egg? Enough to wear out two adults and a child. Its more tiring than blowing up 50 balloons.

Blowing the Yolk & Egg Whites out of the Ostrich Egg

Blowing the Yolk & Egg Whites out of the Ostrich Egg

We collected the yolk and egg white into a bowl and whipped them up to make scrambled eggs. Or is that scrambled egg? It was good and tasted very much like  a chicken egg. You might be wondering  how many  people one ostrich egg feeds? That would be about  six normal people or  four really hungry ones. The only disappointing thing was the person who wanted the ostrich egg the most didn’t want anything to do with eating the scrambled egg. She said it was because she didn’t like the runny liquid coming out of the shell when we blew into it.

Scrambled Ostrich Egg

Scrambled Ostrich Egg

Now we just have to decide what to do with the shell. Does anyone have a dremel tool I can borrow?

Photos Courtesy of Sarah Vigue & Rebecca Dow. Thank you, ladies!

How to Cook a Christmas Goose

http://www.bbcgoodfood.com/recipes/2428/gordons-christmas-roast-goose-

Christmas goose

Gordon’s Christmas roast goose

By Gordon Ramsay

Cooking time

Prep: 35 mins. cook: 1 hr 20 mins – 3 hrs 30 mins

Skill level

For the keen cook

Servings

Serves 6

Gordon Ramsay shows you how to cook the chefs’ choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

Ingredients
  • 4-5½ kg fresh goose
  • 4 lemons
  • 3 limes
  • 1 tsp Chinese five-spice powder
  • small handful each of parsley sprigs, thyme and sage, plus extra for garnishing
  • a little olive oil, for browning, optional
  • 3 tbsp clear honey
  • 1 tbsp thyme leaf

How to carve

Goose breasts are shallow, so take a sharp, long thin-bladed knife and angle it at about 90 degrees to the breastbone, carving from the neck end. Detach the legs, then slice off the thigh meat.

  • Tip

    Roasting times

    Cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.

Method

  1. Calculate the cooking time (see tips, below). If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
  2. Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
  3. Stuff the zested fruit and the herb sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
  4. Heat oven to 240C/fan 220C/gas 9. If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp of oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
  5. Once browned, place the bird in the roasting tin. Drizzle with the honey and sprinkle with thyme leaves. Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
  6. Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl . You will end up with at least a litre of luscious fat – save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Recipe from Good Food magazine, December 2005

Frozen Peppermint Cookie-Wiches

photo courtesy of holidaycottagepage.com recipe by Pillsbury

photo courtesy of holidaycottagepage.com
recipe by Pillsbury

Ingredients
  • 1 roll (30 oz) Pillsbury® refrigerated peppermint cookies
  • 6 cups frozen whipped topping, thawed
  • 2 cups miniature marshmallows
  • 3/4 cup green candy sprinkles, if desired
Instructions
1 Heat oven to 350°F. Shape cookie dough into 32 balls. On ungreased cookie sheets, place balls 3 inches apart. Bake 12 to 15 minutes or until light golden brown. Cool completely.

2 In bowl, mix whipped topping and marshmallows. Spread mixture about 1/2 inch thick on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of filling in sprinkles that have been placed in shallow bowl. Repeat to use remaining cookies.
3 Place on large cookie sheet. Freeze until firm, about 4 hours. Wrap individually in plastic wrap. Store in freezer.

By Pillsbury

How the Grinch Crinkled Christmas Cookies

photo courtesy of deliciousmeliscious.com

photo courtesy of
deliciousmeliscious.com

Ingredients:

1 18.25 oz box French vanilla cake mix

6 Tbsp butter

2 eggs

Green food coloring (I used a good amount of the Wilton Kelly Green)

1 c. powdered sugar

1 tsp corn starch

 

Directions:

Preheat the oven to 375°. Melt the butter and set aside to cool. In a shallow dish, mix together the powdered sugar and cornstarch with a fork. In a large bowl, mix together the cooled butter, cake mix and eggs. This will be a little hard to stir together. Add the green food coloring and make sure it is all mixed in.

Take two spoons and drop a blob of dough in the powdered sugar. Move it around with spoon until it is mostly covered in powdered sugar. Then, once it is already covered, roll it into a ball and place it on a cookie sheet.

Make sure you don’t over crowd the baking sheet because these cookies spread out.

Each oven is different, but I bake these for 9 minutes. (They won’t look done but they are.) They will look slightly puffed up.

Take them out of the oven and cool for one minute. Then move onto a cooling rack. They will drop a little, but will still be nice and chewy.

Pumpkin Spice Cheesecake with Sugared Pepitas

photo & recipe courtesy by bhg.com

photo & recipe courtesy by bhg.com

Deliciously creamy and filled with earthy spices, this pumpkin cheesecake deserves a spot in your recipe collection year-round. If pepitas aren’t available, top with chopped toasted almonds instead.


Pumpkin Spice Cheesecake with Sugared Pepitas
Makes: 16 servings

Prep 30 mins  Bake 350°F  1 hr 15 mins  Cool 2 hrs  Chill  overnight
Ingredients
1/4 cup  sugar
1/4 cup  butter, softened
1/2 cup  all-purpose flour
1/2 cup  crushed shortbread cookies
48  ounce packages  cream cheese, softened
1- 1/2 cups  sugar
1  15  ounce can  pumpkin
4 eggs
2 teaspoons  ground cinnamon
2 teaspoons  vanilla
1- 1/2 teaspoons  ground ginger
1/2 teaspoon  ground nutmeg
1/4 teaspoon  ground allspice
1/4 teaspoon  ground cloves
Sugared Pepitas or toasted almonds
Directions

 

1.Preheat oven to 350 degrees F. Wrap a double layer of foil around the bottom and outside of an ungreased 9-inch springform pan to form a watertight seal; set aside.

2.For crust, in a small mixing bowl combine the 1/4 cup sugar and the butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Add flour and crushed cookies; beat until combined. Press mixture onto the bottom of the prepared pan. Bake for 18 to 20 minutes or until golden brown. Cool on a wire rack.

3.For filling, in a large mixing bowl combine cream cheese and the 1-1/2 cups sugar. Beat on medium-high speed until mixture is fluffy. Add pumpkin, eggs, cinnamon, vanilla, ginger, nutmeg, allspice, and cloves; beat on low speed just until combined. Pour into crust-lined pan, spreading evenly.

4.Place the foil-wrapped pan in a large roasting pan. Pour enough boiling water into roasting pan to reach halfway up sides of the springform pan.

5.Bake for 1-1/4 to 1-1/2 hours or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Carefully remove springform pan from water. Remove foil from pan. Cool completely in pan on wire rack (about 2 hours). Cover and chill cheesecake overnight.

6.Prepare Sugared Pepitas; set aside. Using a small sharp knife, loosen cheesecake from sides of pan. Remove sides of pan. Sprinkle pepitas over cheesecake.

nutrition facts
Servings Per Recipe 16,

cal. (kcal) 393, Fat, total (g) 27, chol. (mg) 123, sat. fat (g) 14, carb. (g) 34, Monosaturated fat (g) 7,Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 27, pro. (g) 7, vit. A (IU) 4859, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 256, Potassium (mg) 202, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet