We like to brown our flour first. It’s also important to use drippings from the bird.
We whisked the hot drippings into the browned flour. Avoiding lumps, blending smoothly then heating until thickened.
Monthly Archives: November 2013
Thanksgiving
Thanksgiving day was lovely and exhausting. Fabulous food and family all day long! We put the turkey in the oven by 10am after rubbing it with butter, salt and fresh sage.
We stayed hydrated with this lovely ale, and plenty of water, of course!
We roasted garlic for the mashed red potatoes.
The green bean casserole was cheesy, garlicky goodness!
The stuffing was fresh and loaded with flavor and was a big hit.
It’s Thanksgiving Day!
Chris and I cooked most of the day yesterday and are super excited to finish making our delicious feast today! Chris made 3 pumpkin pies. They are beautiful and tasty.
The sweet potato casserole is desserty. And we have a nice selection of fine beers!
We made stuffing and green bean casserole!
We’re off to get the turkey in the oven.
Pomegranate
Pomegranates are fun to rip open and go digging into for their jewel-like seeds that taste delicious and tart. We enjoy adding them to salads. Fruit salads and dinner salads are made special by pomegranates not only in appearance but also in taste. p>
Autumn Marinara & Parmesan Encrusted Trout
3 slices cooked Wright’s naturally smoked applewood bacon
3/4 cup olive oil
1 1-2 bulbs garlic, chopped
2 ripe sweet potatoes, 1/2″ cubes
fresh basil
“remnant” heirloom tomatoes (whatever you have leftover…)
sliced baby portabella mushrooms
2 andouille sausages, sliced and cut lengthwise
parsley
2 28 ounce cans of tomatoes, crushed or diced depending on the texture you prefer
3 bay leaves
salt and pepper
saute bacon and cut into bite size pieces. add in olive oil and garlic and continue to saute over medium low heat.
add in sweet potatoes and saute for 5 minutes longer over low to medium heat. add basil and parsley if dried.
put the tomatoes in the pot and the mushrooms with three bay leaves. saute the sausage in a pan and add it to
marinara. salt and pepper to taste. simmer for hours. just before serving, add fresh basil and parsley.
We’re going to serve it with Parmesan Encrusted Rainbow Trout Filet, pasta and Fruit Salad with Pomegranate.
Photo: Trout Parmesan Recipe
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Total Time:
40 min
Prep
30 min
Cook
10 min
Yield:
4 servings
Level:
Intermediate
4 (10 to 11 ounces) whole Shenandoah Valley, Virginia trout, head removed, butterflied and boned
2 cups all-purpose flour, seasoned with salt and pepper
4 whole eggs, beaten with 2 tablespoons water
10 ounces grated Parmesan
Soybean oil or other oil, for frying
Directions
Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown.
Saint Andrew’s Forest Farm 
