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Class Nov_12_2012

class starts at 7
For more info:
Call Ashley Strickler
(336) 676 4043

RecipesAbout Class

Spiced Tea

Salad (2) with a Tangerine Balsamic Vinaigrette

Pesto Crescent Rolls or Breadsticks
Recipes for the holidays. Let's Spice it Up.

Class Notes:

About Dressing and Food Safety
Dressing should reach 160 F, then the bird is done.
Read about making a Holiday Turkey

Read about Steve’s Turkey Giblet Madeira Gravy

See Detailed picture of use of tin-foil to prevent
the bird's skin from burning and hold in the dressing.

The top of the bird is covered with a double layer of tin-foil (tenting) so the turkey's breast and skin do not cook to fast. This is removed the last hour of cooking.

Caution: Some stoves have front controls that when touched, can turn the oven off. Generally the stoves have a means of locking the controls from accidental change. This means your plans to eat at a certain time will not be interrupted by finding out that the oven has been turned off by the three year old.

Stovetop versus Baking

   When cooked in a bird, raisins and currants hydrate over the long cooking period
   When cooked stovetop, raisins and currants are soaked ahead in water, chicken stock or apple juice
   When cooked stovetop, for extra moisture to promote steam, saute onions and celery, and the raisins a bit first

Bread Quality and its structure

If a soft bread made from summer wheat is used for the dressing, the dressing may seem muddy and excessively gummy. This recipe uses a crusty sourdough bread made with winter wheat so the bread has structure and chew, then the dressing texture will be just right.

Dressing goes wonderfully with any fowl and Pork as well. (Savory and sweet is an excellent pairing).

When cooked in the bird as a dressing, no pre-cooking of the ingredients are needed. Taste the dressing to make sure it has plenty of pepper and sage. Use barely enough salt to insure the dressing does not taste flat. The bird has been brined hence will contribute some salt to the dressing.

In Feng Shui, jars of spices and jars filled with pasta symbolize wealth.
Spices in the Middle Ages were a sign of wealth. Black pepper was at one point worth its weight in gold and referred to as Black Gold.

William Cowper's poem, The Task of 1785, coined the idiom "Variety is the very spice of life."

Salad Ingredients
The thickener Xanthan gum is mostly carbs and fiber.

Ingredients are seasonal, take advantage of what is at their peak.


Gaiwan, a Chinese lidded bowl used for the infusion and drinking of tea and is said to have been invented during the Ming Dynasty when the mode of preparing tea changed from brick to loose leafs. A Gaiwan consists of a bowl, a lid, and a saucer.
Tea can make any day special. There are four main types of tea: green tea, black tea, oolong tea and white tea. All tea comes from exactly the same plant. The specific variety of tea plant and the way the leaves are processed after harvesting determine the type of tea that is created. The tea plant is an evergreen of the Camellia family that is native to China, Tibet and northern India. According to an old Chinese saying, "superior tea comes from high mountains".
Green cardamom is one of the most expensive spices being hand harvested and ripening at different times, but a little goes a long way. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. In Asia, cardamom is used in sweet dishes, and for flavouring coffee and tea.

Spices Used:

Spice Recipe Notes Source
Black pepper Sage Dressing                    Store
Salt Sage Dressing   Store
Sage Sage Dressing   SSS
Orange Pekoe Tea Spiced Tea   Store
Earl Grey Tea Spiced Tea   Store
Lemon Verbena Spiced Tea   SSS
Lemon Thyme Spiced Tea   SSS
Cardamon Spiced Tea   SSS
Kaffir lime leaf Spiced Tea   SSS
tangerine balsamic vinegar Balsamic Vinaigrette   MOP
Italian grape seed oil Balsamic Vinaigrette   MOP
onion powder Balsamic Vinaigrette   SSS
garlic powder Balsamic Vinaigrette   SSS
smoked paprika (pimentón) Balsamic Vinaigrette   SSS
aji Amarillo chili powder Balsamic Vinaigrette   SSS
aji Ancho chili powder Balsamic Vinaigrette   SSS
sea salt Balsamic Vinaigrette   SSS
white pepper Balsamic Vinaigrette   SSS
Lemon pepper Balsamic Vinaigrette   SSS
Xanthan gum powder (optional) Balsamic Vinaigrette   Internet
Parmesan Pesto Sprinkle Pesto Breadsticks   SSS


MOP - Midtown Olive Press
SSS - Savory Spice Shop
Internet - Buy online, local source unknown

     Ashley said Harris Teeter carries this now

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