Food Hunter's Guide to Cuisine: November 2012

Friday, November 30, 2012

A Bread-Time Story: My Experience Baking Basic White Bread

By Jennifer Giralo

The world of baking bread has always been an intimidating, unknown territory to me. Scary as it was, I dove into the basic recipes of  How to be a Breadhead: A Beginner’s Guide to Baking by Fr. Dominic Garramone, OSB. With his encouraging text, descriptive steps, and basic recipes, I was able to face my fears and learn so much in the process.

Not one recipe is mentioned until page 34, as the science and process to baking breads is too important to skip. Fr. Dominic begins with the benefits to baking bread. For example, bread can be a source of stress therapy, as the process includes vigorous physical activities and creates a tangible, enjoyable product that can be shared or admired. Bread can also help with a sense of connection to your community. “The very word ‘companion’ comes from the Latin cum pane: ‘with bread’,” the author explains (pg. 6).

Here comes the science-y part.

He describes the benefits and advantages in using all-purpose flour, bread flour, or whole wheat flour more protein is in bread flour). He even shares the differences in bleached and unbleached flour. The book provides a diagram depicting flour’s composition.

From a beginner’s standpoint, yeast was an intimidating beast to tackle. By understanding the chemical interaction of your ingredients, the fear of the unknown disappears. Fr. Dominic helps beginners understand how yeast consumes the sugars in flour and produces alcohol and carbon dioxide. The smell of the dough shocked me, to be honest. However, the carbon dioxide gas results in the bread dough’s lift. You know the author did a great job at explaining this concept if a beginner can explain it in their own words in a blog.

Throughout the book, his attitude reflected his uplifting recipes. His creativeness and energy made for an interesting read, oven on or off.

For my first Breadhead experience (a Breadhead is a person who is passionate about baking), I started with basic white dough, typically used for free form, standard loaves, garlic bread, dinner rolls, pizza, or pretzels (best if all are not eaten in the same night, trust me). The author likes this recipe because it sets a good foundation for hundreds of recipes, and it is easy to remember (it contains lots of 2’s).

I had the most fun applying my readings about the chemical mixtures of yeast and the processes for kneading. It felt as if each new smell or movement in the bread was a check-point as if I were on the right track.

“It smells like alcohol! Just like the book said!” I yelled to my partner, who is the designated taster.

“Good?” He said, confused on my happiness over the smell of alcohol.

I strayed from the recipe, as I used my Le Creuset Pate Terrine to bake the loaf. Cast iron usually bakes at 25° less than the recommended setting, as the material retains the heat drastically.

After several punches and stretches (the recipe calls for such), my struggles produced a couple of basic loaves of white bread. Our group dipped the bread in balsamic vinegar and garlic oil. This bread recipe can be enjoyed in a variety of ways.

My next quest as a newly inducted Breadhead? (I inducted myself.) I’m going to try Fr. Dominic’s Raisin Walnut Bread. It contains our Basic White Dough recipe with the addition of dark raisins and walnuts for a more wholesome texture and taste.

Basic White Dough

2 cups warm water (100°F to 110°F)
2 pkg. active dry yeast (1 pkg. is equal to 2 ¼ tsp.)
2 Tbs. granulated sugar
2 tsp. salt
2 Tbs. vegetable oil
5 ½ to 6 cups all-purpose or bread flour

Dissolve yeast in warm water in a large mixing bowl. Add sugar, oil, and salt, and mix well. Add 5 cups of flour, one cup at a time, mixing well after each cup. Knead for 5 to 8 minutes, adding more flour as needed to make a smooth and elastic dough that is only slightly sticky. Lightly oil the surface of the dough and place in a clean, dry bowl. Cover with a dry cloth and let rise about an hour or until doubled. Punch the dough down, and knead it lightly, in order to expel large air bubbles.

Divide the dough into two equal portions. Lightly dust your hands with flour. Grasp the portion of dough on opposite sides and pull gently to stretch the top. Tuck the ends under and pinch them gently. Give the dough a quarter turn and repeat, again stretching the top into a smooth surface; tuck the ends under and punch. Repeat as necessary to form a smooth round of dough with some tension on the top. This tight surface will hold the gases better and make for a higher, lighter loaf. Repeat with the other portion of dough. You may also roll the dough gently on the countertop under your palm to form an oval shape.

Place the loaves on a lightly greased baking sheet, evenly spaced. Cover with a clean, dry cloth and let rise for 30 minutes or until almost doubled. Bake in a preheated 375°F oven on the middle rack for 20-25 minutes, or until loaves are lightly browned and sound hollow when tapped. The interior temperature of the loaf should be about 195°F. Cool on a wire rack.

For more information about Fr. Garramone and his wonderful recipes, visit his blog.

There are a variety of ways to knead bread. Check out videos online for different techniques. I found this one to be helpful.

Wednesday, November 28, 2012

Restaurant Review: Olive & Ivy in Scottsdale

By The Food Hunter

Living in the North West Valley I don't get to Scottsdale very much; and when I do I have a list of favorite restaurants I like to rotate between.   That being said when I was offered a review opportunity for the Fox Restaurant Concept Olive & Ivy I decided it was time to change things up and give this place a try.

Over the years I have been to a few of the FRC restaurants and have never been disappointed. So I had pretty high hopes for Olive & Ivy which were quickly met upon walking through the door. Located at the Scottsdale Waterfront the ambiance of the restaurant was very friendly with large windows opening onto one of the prettiest patios I've seen. The restaurant definitely has an air of elegance about it.

Having never been to Olive & Ivy I wanted to take some time to peruse the menu but I was also starving when we arrived.  The waiter suggested sharing the hummus; which was a great idea. The hummus itself was delicious but the lightly dressed mixture of tomatoes, feta and cucumbers made this extra special.

After much deliberation I was able to talk my husband into sharing a pasta course with me before our main course.  I am a huge gnocchi fan and when I found out that all the pasta is made in house I knew I had to try them.  They were perfect...light and pillowy in a nice tomato fennel sauce. Next time I might need to get my own serving.

I went with the sea bass as my entree. Placed atop a caramelized cauliflower puree and garnished with some preserved grapefruit it was a treat for my taste buds. My husband had the chicken scallopine. Thicker pieces of chicken layered with spinach, mozzarella and proscuitto this was not your typical scallopine but delicious all the same.

Even though we were both pretty full I was not passing on dessert. Especially since I heard that they had homemade gelato.  Our waiter suggested getting the almond cake with a side of gelato so that's what we did. The cake itself was really good and paired well with the gelato...but I will admit I wasn't very fond of the lemon sauce that accompanied it.

We left the restaurant satisfied and happy.  We now have a new place to add to our Scottsdale restaurant rotation.

Olive & Ivy
7135 E. Camelback Rd. #195
Scottsdale, Arizona 85251
Tel. 480.751.2200

Monday, November 26, 2012

Eating Whole Foods: The Holiday Cheese Plate & A Giveaway

Living on the east coast and frequenting the multitude of cheese shops there has spoiled me.  Here in Phoenix we don't have that luxury; cheese shops are few and far between. So when I was looking to create a slightly different kind of cheese plate and needed to talk with someone who knew their product I headed to Whole Foods Market.

I wanted a few cheeses that could all stand alone, no crackers, bread or meat needed. Maybe a breadstick for a little crunch and a jam for a little sweetness.  The cheese man at Whole Foods steered me immediately toward the Drunken Goat. A crowd pleaser for sure is how he described it. A semi-firm goat cheese cured in wine it had a mildly fruity flavor; both sweet and sharp at the same time.

The 2nd cheese he suggested was the Lamb Chopper, a Dutch Gouda made from sheep milk. I found this one to be very mild in flavor...buttery would be how I'd describe it.  The Lamb Chopper paired nicely with the warm marinated olives (recipe below) we served along side.

The last cheese he recommended was both the most expensive and the most delicious.  Gabietou is a semi-soft French cheese made from a combination of sheep and cows milk. It has a melt in your mouth texture that leaves hints of nuts on your palate.

To this mix I added my longtime favorite cheese; provolone, some herb roasted mixed nuts, sea salt bread sticks, fudge and an Adriatic fig spread.  I loved the spread and can picture so many uses for it; like layered with fontina to make a grilled sandwich or as a dip for apple slices.

I was really happy with the way the plate turned out and thankful to have Whole Foods Market as a place to shop for cheese in my area.

There's a Giveaway!

Want to win a $25 gift card to Whole Foods Market?  Just leave a comment on this post.

For an additional entree like Whole Foods Market Scottsdale on Facebook and leave another comment here letting me know you did. Contest ends at midnight on 12/3.  Winner will be announced on the blog. 

Marinated Olives

1/3 cup extra-virgin olive oil
1 to 2 cloves garlic, peeled and sliced
1 sprig fresh rosemary
1 fresh  bay leaf
Pinch crushed red pepper flakes
 2 cups mixed olives

Combine the olive oil, garlic, rosemary, bay leaf and pepper flakes in a skillet. Cook gently over low to moderately low heat for about 5 minutes to release the flavor of the seasonings; do not let the garlic color.

Add the olives and cook gently until they are hot throughout, about 5 minutes. Let cool until they are just a little warm, then serve.

Olives are best served slightly warm.

Friday, November 23, 2012

The Holiday Turkey From Whole Foods Market

With lots of food in the oven and my family around the table, Thanksgiving is my favorite meal of the year. And this year, it feels even better, because we got our turkey from Whole Foods Market. The turkeys at Whole Foods are never caged, never crated and always raised with care. And there's never any antibiotics, added hormones or animal byproducts in their feed.

Even though there are so many recipes for cooking turkey I've been using the same one for quite a few years now and it always turns out amazing. My thought is why mess with a good thing. But in case you're looking for some inspiration for your next turkey dinner try one of these recipes from Whole Foods Market:

Honey and Rosemary Brined Turkey with Herb Riesling Gravy
Roast Turkey with Apples and Onions
Fragrant Roasted Turkey with Chiles and Citrus

Herb Butter Turkey
Bon Appétit | November 2005
by Tom Colicchio
Yield: Makes 8 servings

Gravy base
2 tablespoons (1/4 stick) unsalted butter
2 pounds turkey necks and/or wings
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups (or more) low-salt chicken broth

1 cup (2 sticks) butter, room temperature, divided
2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage plus 5 fresh sage sprigs
1 14- to 16-pound turkey
4 cups low-salt chicken broth, divided
1/4 cup all purpose flour

For gravy base:
Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.

Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)

For turkey:
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.

Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

Wednesday, November 21, 2012

Chef Knauer's Pumpkin Soy Cheesecake


I am Jennifer Giralo, a beginner food hunter interested in easy and fresh recipes that every level of cook can enjoy. I’m interested in what food does. As a bi-product of sensational and artistic creations, we eat to survive and to socialize. Communities and families gather in an expression of various cultures.

On Tuesday, November 20, I was given the fantastic opportunity to speak with a very experienced culinary artist, Chef Ian Knauer. Knauer joined spatulas with Tastemakers to continue to Food Revolution, encouraging “Food Done Right” through supporting local and organic food. This campaign connects consumers back to the origins of their food, creating awareness of healthy, fresh alternatives available locally.

This Thanksgiving, I wanted to bring something unique to the table. In the Tastemakers video series with Knauer, he describes a soy alternative recipe for Pumpkin Cheesecake, as not all guests can consume dairy. During our interview, he shared the recipe with me, and I decided to give it a try as a beginner artist. With this simple Pumpkin Cheesecake recipe, I will impress my family and friends with ease. It’s that presentational, and it tastes even better.

That’s what Thanksgiving is about, right? Impressing your family with Pumpkin Cheesecake?

I impressed myself with this recipe. I couldn’t find Gingersnap Crumbles for the crust, so I bought the cookies and blended them myself. It took more effort; however, it made me think that other foods on the shelf are similar to the Gingersnap Crumbles. I’ve been disconnected from where food originates, simply buying it off of the shelf as it magically appears. Chef Knauer has taught me that it is a better alternative to buy local and organic. If we create these pieces ourselves, we’ll take more value in every piece, leaving little to waste.

Trust me. You won’t want to waste a bite of this Pumpkin Soy Cheesecake.

Thank you, Chef Knauer.

To find out more about Tastemakers, visit the Tastemakers Official Website.

Pumpkin (Soy) Cheesecake

For the crust:
5 tablespoons coconut oil
1½ cups gingersnap crumbs (from about 6 oz)
2 tablespoons sugar
¼ teaspoon fine sea salt

For the filling:

¾ cup sugar
8 oz soy cream cheese
2 large eggs
¼ cup soy milk
1 tablespoon all-purpose flour
½ teaspoon grated nutmeg
½ teaspoon cinnamon
¼ teaspoon fine sea salt
1 cup cooked pumpkin

Preheat oven to 350°F. Lightly butter a 9-to 9½-inch pie plate.

Stir together the coconut oil, gingersnap crumbs, sugar, and salt and press them into
the bottom and up side of pie plate.

Bake until crisp about 15 minutes, then cool completely about 45 minutes.

Whisk together the sugar and cream cheese with an electric mixer until smooth. Beat
in the eggs, soy milk, flour, nutmeg and cinnamon. Reserve 2/3 cup of cheese mixture.

Whisk the pumpkin into the remaining cheese mixture.

Pour the pumpkin mixture into the crust. Drizzle reserved 2/3 cup cheese mixture over pumpkin mixture to create a marbled pattern, then swirl once with a fork.

Place the pie on a baking sheet and bake until center is just set, 35 to 45 minutes.

Transfer to a rack to cool, then chill until cold, at least 4 hours.

Some Blog News & Contest Winners Announced

I’ve heard from a few loyal readers that they would love to see more frequent posting on the blog. Well as much as I would love to do that; between my day job and my family I really just don’t have the time. So I’ve decided to take on an assistant; someone that can blog periodically in addition to myself. Her name is Jennifer and she is quickly learning her way around the kitchen. So join me in giving a warm welcome to Jennifer. I hope you will enjoy her posts and check back often to see what she is up to.


Congratulations to Donna Walkington who won the $50 Bashas' gift card and Christopher Sorel for winning the OXO kitchen tool set!!


Monday, November 19, 2012

A Refreshing Salad Idea....Brown Bag Series #7

For me lettuce is like a blank canvas just waiting to be built upon.  I rarely make the same salad twice. Depending on my mood there is always something different to be added or taken away.  I do like to start with a nice mix of greens: butter lettuce, arugula, red leaf and sometimes endive and go from there. This week's combination includes tuna, feta, white beans, roasted red peppers and avocados.

I like really light dressings on my salads. My favorite, which I used here, is a combination of olive oil and lemon juice seasoned with salt and pepper. Quick, easy and perfect for a weekday lunch...this is what's inside my Brown Bag this week.

Tuna, White Bean & Avocado Salad

Mixed greens
1 avocado, diced
1 can white beans, drained
Feta cheese, crumbled
Roasted red peppers
Italian tuna, packed in oil
Juice of 1 lemon
Olive oil

Mix ingredients together.  Combine 1 part lemon juice with 2 parts oil.  Drizzle on salad.  Season with salt and pepper.

Monday, November 12, 2012

Two Cool Lamb Recipes & A Bashas' Gift Card Give Away

Lamb is delicious and contrary to popular belief it's super easy to prepare. It can be roasted, broiled, grilled, simmered or braised and has a mild almost sweet taste.  Lamb allows you to eat healthy without sacrificing flavor. It's a complete protein and an excellent source of iron, zinc and B vitamins.

Last year I had the pleasure of working with Mountain States Rosen company to create a recipe using one of their veal cuts. Well today I'd like to introduce you to their lamb.

Cedar Springs Fresh American lamb is the result of  good breeding and flock management. Raised on high mountain pastures in their natural environment, Cedar Springs lamb is 100% vegetarian fed and grain-finished. It provides a mild and delicate flavor with an excellent nutritional profile fitting perfectly into today's trend toward lighter, leaner and healthier foods.

Cedar Springs Lamb is now being sold at Bashas' supermarkets. And Mountain States Rosen is offering one lucky reader a $50 gift card to Bashas' so you can try it for yourself. See below for details.

But first I'd like to share with you two recipes I created using Cedar Springs Lamb; a main dish and an appetizer.  The stew uses lamb shoulder simmered with olives and artichokes.  I like it spooned over risotto but it would go equally well served over pasta.

I skewered the leftover stew meat with some roasted tomatoes, feta cheese and green olives to make a cool little appetizer. Drizzled with a little mint pesto these are a winner for sure.

Lamb Stew with Artichokes & Olives

4 lbs lamb shoulder or leg
1/4 cup olive oil
6 garlic cloves, crushed
1/2 tsp crushed red pepper
2 tbs fresh rosemary, chopped
1 cup white wine
2 tbs red-wine vinegar
1 cup green cerignola olives, chopped.
1 can artichokes quartered

Trim the fat from your lamb and cut meat into 2 inch pieces.  Pat dry with a paper towel and season with sea salt.

Pour olive oil into a dutch oven over medium heat. Add garlic and crushed pepper. Once garlic starts to sizzle add the lamb in a single layer.  Place rosemary on top of meat.  When the meat begins to sizzle cover the pan, lower the heat and cook about 10 minutes.  Meat should begin to brown and release some of it's fat and juices.

After 10 minutes turn pieces then cover and cook for another 10 minutes.  Turn again and continue cooking, covered for 15 minutes or until lamb is nicely browned all over and the pan juices have started to caramelize.  Be sure to drain off fat if it seems like there is too much of it in the pan.

Add wine and vinegar to the pan. Bring to a boil and cook down quickly to form a thick sauce.  Add the olives and artichokes, cover pan and simmer for about 10 minutes. Cook uncovered for the last few minutes to allow the flavors to mix.

Serve over risotto or pasta.

Lamb Skewers 

leftover lamb stew pieces
feta cheese, cubed
oven roasted cherry tomatoes
green olives
mint pesto
small wooden skewers

To make the mint pesto I pulsed fresh mint leaves with some garlic cloves and olive oil in a food processor until desired consistency was reached. 

Alternate ingredients on skewers and serve drizzled with mint pesto.

**Contest Details**
Now that I have you drooling over lamb you will want to enter this contest.  One lucky reader will get a $50 gift card to Bashas' Supermarket.  

To enter, simply leave me a comment and tell me what you would buy at Bashas' if you win.

You can gain additional entries by:
Please leave a comment here for each one you do in order to be counted more than once.   Entries will be received through Sunday, November 18th, 2012.  Open to US residents only.



Sunday, November 11, 2012

Not Your Typical Green Bean Casserole

By now you've been seeing the buzz all over social media: Virtual Potluck and OXO have teamed up to bring you a Thanksgiving event. There's a bunch of recipes...including a new way to cook your Thanksgiving turkey and an awesome give away going on so be sure to stop by all the VP blogs.

To add an extra dimension to this event I decided to host a 1960's themed Thanksgiving dinner and do a photo blog of all the OXO tools I used. You can check out the photos and find contest info here.

In staying with the theme I made some dishes that would not normally be on our holiday a raspberry jello ring and green bean casserole. As much as I wanted to be authentic with this I couldn't bring myself to use canned green beans, mushroom soup or fried onions. Using all of the OXO kitchen tools made the rest of my dinner prep so easy leaving me plenty of time to make this green bean casserole from scratch.

Made From Scratch Green Bean Casserole
(adapted from Alton Brown)

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Friday, November 9, 2012

Thanksgiving 1960's Style & An OXO Give Away

It was the beginning of November and really the last thing I wanted to think about was Thanksgiving...not yet. And then a package showed up at the door...a box of OXO kitchen tools: everything I needed to make a Thanksgiving feast. You remember my Virtual Potluck group...well we're working with OXO to bring you a per-Thanksgiving meal liked you've never seen, using some pretty awesome OXO tools.  We're also each giving away a similar set of tools to one of our readers.  Be sure to check all our blogs there will be 12 chances to win. (details below)

In order to spice things up a bit I decided to host a 1960's themed Thanksgiving dinner. I rounded up a few friends, got them to dress up and went to work preparing the meal using all of the OXO goodies.  We had a fabulous time with this and loved using all of the kitchen gadgets. You can't imagine what a difference it makes cooking when you have the right tools.

Special thanks to OXO for graciously providing these wonderful kitchen tools. And to the White family for dressing up and playing along.

Enjoying our guest before the cooking begins

Prepping the turkey was easy with OXO poultry sheers

the OXO ricer makes the perfect mashed potatoes

The guys enjoyed a drink...

while the girls were in the kitchen

getting dinner ready

Don't worry we had fun too!

Dinner came together effortlessly thanks to OXO

The family was happy!

Contest Details

Enter to win some OXO Kitchen Tools perfect for Thanksgiving!

Gift set includes:
turkey baster with cleaning brush
silicone brush
digital leave in thermometer
4 cup fat separator
pot holders
3 in 1 adjustable potato ricer
poultry shears

Please leave a comment for each.  Entries will be received through Monday, November 19th, 2012.  Open to US residents only.