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As we get ready for the meal of the year that includes all of our favorites, who even dreams of Turkey Day without gravy. After all, what says Thanksgiving better than gravy; the sauce that brings stuffing, meat and potatoes into a perfect combination of flavors. However, more and more I am running into people that don’t want to bite off cooking such a huge amount of meat on one of the biggest culinary holidays. This got me searching for a gravy recipe that doesn’t require giblets and that could be made easily throughout the winter season. Because let’s face it, when it is cold outside nothing is more comforting than gravy… and since you can get the Taos Twist gravy ladle at a great low price this month, serving gravy fashionably has never been so easy! Also with Christmas right around the corner, stock up on this beautiful serving piece for all your friends and family. Happy Thanksgiving!

Simple Pan Gravy

What you need:
2 tablespoons unsalted butter (1/4 stick)
3 medium shallots, medium dice (about 1 cup)
Kosher salt
Freshly ground black pepper
2 tablespoons all-purpose flour
1/2 cup dry Marsala wine
2 cups stock or low-sodium chicken broth
1/4 cup heavy cream

What to do:
1. Melt the butter in a large frying pan over medium heat until foaming. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 15 minutes.
2. Add the flour and whisk constantly until the flour is no longer raw-tasting, about 1 minute. Increase the heat to medium high, add the Marsala, scrape up any browned bits from the bottom of the pan, and cook until the mixture thickens, about 1 minute.
3. Whisk in the stock or broth and cream and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, about 10 minutes. Strain through a fine-mesh strainer into a small saucepan or serving dish, taste, and season with salt and pepper as needed.

Recipe & Photo courtesy of : http://www.chowhound.com/recipes/simple-pan-gravy-13663

I don’t know about all of you out there but the nights are singing fall as we move into the golden aspen leaves of the changing season. .. and the gold of the butternut squash is showing itself at farmer’s markets and in friends’ gardens. I found this recipe and was pleased by its simplicity and by the fact that many of the vegetables that comprise this soup are presently being harvested where I live. There is a freshness and intensity of flavor in food that has been grown organically and locally so I urge everyone to seek out produce at farmer’s markets if you don’t have your own garden (or garden share in groups).   Feel free to be creative with this one as well. Friends tell me it is great when they throw in a few Italian Sausages. An ancient source of culinary medicine and comfort, soup, no matter the flavor, is best served with a ladle. Lucky for all of you who want the table to look as beautiful as the food see www.taostwist.com for this month’s special on a ladle that can fill a bowl! No need to double dip!

 

Autumn Vegetable Soup

What you need:

2 Tbs. olive oil

3 medium carrots, cut into medium dice

1 large yellow onion, cut into medium dice

2 medium cloves garlic, minced

2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)

1/4 tsp. ground allspice

Pinch cayenne pepper; more to taste

Kosher salt

1 quart chicken broth

1 ¾ cup diced tomatoes or 14.5-oz. can no-salt-added diced tomatoes

4 sprigs fresh thyme

2 cups lightly packed, coarsely chopped kale

1 cooked chickpeas

What to do:

1. To start heat the oil in a large soup pot over medium-high heat. Sauté the carrots and onion in oil until they begin to soften and caramelize slightly, approximately 5 to 6 minutes.
2. Next add garlic and cook for 1 more minute.
3. Throw in the squash, allspice, cayenne, and 1 tsp. salt and stir to combine.
4. Add the broth, tomatoes with their juice, and thyme.
5. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more.
6. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Recipe & Photo courtesy of: http://www.finecooking.com/recipes/autumn-vegetable-soup.aspx

 

 

Nothing says Labor Day Weekend like grilled food. To kick off a new month and the impending change of season I went on a search for a marinade that would send one of my favorite cuts of beef, the flank steak, to the moon. This marinade is great because the acids in the wine and the vinegar tenderize while the spices accentuate the amazing intrinsic flavor of flank steak. Visit our website at www.taostwist.com to check out the Taos Twist Carving Fork, September’s Monthly Special. A must have for the proper service of your flank steak and any other meat of your choice.

What You Need:

• 1 tbsp. black peppercorns
• 1 tbsp. coriander seeds
• 1 tbsp. fennel seeds
• 2 dried chiles de àrbol, broken
• 2 fresh bay leaves
• ¹⁄₂ cup red wine
• 2 tbsp. red wine vinegar
• 2 tbsp. worcestershire
• 4 cloves garlic, crushed
• 2 sprigs fresh rosemary
• ¹⁄₂ cup extra-virgin olive oil
• 1 (2-lb.) flank steak
• Kosher salt, to taste

What To Do:

1. Toast peppercorns, coriander seeds, fennel seeds, chiles de àrbol and bay leaves on high heat for approximately 2-3 minutes. Pour out the toasted spices and crush lightly. Place in a 9×13 inch baking dish.
2. Next, add vinegar wine, Worcestershire, garlic, rosemary and olive oil to the dry mix and whisk. Use a fork to poke the flank steak on all surfaces. Place steak in marinade making sure to spoon liquid on top. Cover and marinate in fridge for at least 12 hours but as much as 24 (flipping the steak halfway through is a good idea as well).
3. One hour before you are ready to grill, set the steak on a plate at room temperature, pour the marinade into a saucepot and bring to a boil and then set aside.
4. On a medium-hot grill, place steak and grill 7-8 minutes per side. Use a brush to baste the meat with the remaining marinade until it is ready. Remove from grill. Use foil to make a tent around the meat as it cools for 10 minutes (this helps to tenderize the steak). Use your Taos Twist Carving Fork to cut into thin pieces.

Enjoy your holiday and enjoy your appetite with Taos Twist!

Recipe courtesy of www.saveur.com

Photo courtesy of André Baranowski

 

 

Well if your garden is like mine this year you are probably starting to think about new and wonderful recipes to make with all of the tomatoes and basil that are so beautifully ripening. Because when I smell tomatoes and basil I can’t help and think of pasta, I went looking for a nice summer recipe that can highlight these lovely flavors. I didn’t have to look long before I found a dish that looked like exactly what I wanted for dinner; Summer Bolognese! Below you will find instructions on how to make this wonderful classic. … And you know that Taos Twist has the Spaghetti Fork to serve up all of your favorite noodle dishes. Visit us at www.taostwist.com to take advantage of August’s monthly special on this great serving utensil!

 

Summer Bolognese

Photo and recipe courtesy of Farideh Sadeghin

 

Ingredients:

1 lb. thin spaghetti

Kosher salt

¹⁄₄ cup olive oil

1 lb. ground beef (optional)

2 tsp. chile flakes, or 3 red Thai chiles, minced

2 tbsp. minced thyme

3 garlic cloves

2 tbsp. tomato paste

2 tsp. granulated sugar

Freshly ground black pepper

¹⁄₂ cup dry white wine

2 tbsp. red wine vinegar

1 lemon, zested and juiced

1 lb. mixed cherry tomatoes

¹⁄₂ cup Ligurian or kalamata olives

Torn basil leaves, for garnish

Grated parmesan cheese, to serve

 

1. Cook pasta in salted boiling water until al dente. Save ½ cup of the water when pasta is drained. Toss spaghetti with 3 Tbs. of your favorite olive oil. Keep pasta warm by putting the lid of pot on and keep on your warm stovetop until the sauce is done.
2. Heat the olive oil that is left on medium-high in 12 inch skillet. Brown beef (if you are using meat) with chile, thyme, and garlic. Mix in the tomato paste, sugar, salt and pepper. Cook for 2 minutes. Add the wine and cook until it is almost evaporated (approximately 2 minutes. Add pasta, vinegar, lemon zest and juice and toss. Finish by adding the ½ cup pasta water, cherry tomatoes, olives and cook for 2 minutes.
3. Put this piping hot perfection in a big serving dish. Garnish with fresh basil leaves and parmesan. Enjoy your summer and enjoy your dinner!

 

The history of the beloved Long Island Iced Tea is one of mixed origins. With one placing the birth of the drink in the early 1970’s by bartenders from the Oak Beach Inn nightclub in Long Island, NY. The drink was invented for a contest sponsored by Triple Sec, a common ingredient in the mixed drink today. There is some speculation that the drink’s origin stretch back much further to the 1920’s. This alternative history places the birth of Long Island Iced Tea to strangely enough to another Long Island but this one in Tennessee. During Prohibition a man by the name of “Old Man Bishop” created a drink that contained whiskey, maple syrup and five other kinds of liquour.. His son Ransom is said to have perfected the concoction.
No matter the origin, however, is one amazing drink for the summer time… and of course it goes great with Taos Twist’s Iced Tea Spoon. Here is a great recipe using fresh mint for a delightful twist on a classic.

Long Island Iced Tea with Fresh Mint for two
• 4 cups ice
• ½ ounce vodka
• ½ ounce gin
• ½ ounce white rum
• ½ ounce silver tequila
• ½ ounce triple sec or Cointreau
• 1 tablespoon freshly squeezed lemon juice
• 6 ounces cola
• two tall sprigs of fresh mint

1. Fill cocktail shaker with ice.
2. Squeeze the juice from half a lemon. Add the various spirits desired and combin with the lemon juice. Shake all ingredients until well chilled.
2. Pour ice and “tea” mixture into a tall glass.
3. Add cola, using more if desired to decrease the strength of the drink.
4. Garnish with lemon wedge and sprig of fresh mint.
Hope this stirs up the good times for you!!!