Let’s Talk Turkey

Let’s talk turkey. That is a colloquial expression that mean’s “let’s speak frankly.” I know there are many people who don’t like turkey. They feel that it has no flavor and is too easy to overcook. Or, maybe they just have had one too many bad turkey sandwiches made with rubbery turkey cold cuts. I’m a fan of a good turkey. A fresh turkey from a local farm, or even a frozen one of an heirloom breed can be an eye opening gustatory experience. However, the real stars of a Thanksgiving meal are the side dishes. They are packed with flavor and color to make up for anything you feel your turkey may be lacking. As usual, we picked mostly old recipes, which seems especially appropriate for a time of year that we celebrate family and tradition.

Turkey Roasting Time and Temperature for Recipe Above

Turkey Dressing (Stuffing)

Sweet Potatos

Candied Yams

Carrot Pudding

Corn Soufflé and Cranberry Glazed Carrots

Roasted Brussels Sprouts

Sweet Potato Puffs

Cranberry Sauce and Cranberry Jelly

Cranberry-Orange Relish

Applesauce Corn Bread

Pumpkin Pie

We hope you have a great Thanksgiving! Thanks for being a ReciFoto member. Keep adding those recipes!

The ReciFoto Team

If you are getting this newsletter, it means you have registered for ReciFoto, either the website or the app.
Many of you have already updated your ReciFoto app! That’s great if you have, and we hope you’ll consider upgrading to ReciFoto Plus, especially now that we’ve reduced the price to just $0.99.  ReciFoto Plus allows you to save other users’ recipes to your Collection for easy access later. Another great feature of ReciFoto Plus is that you can make private notes on recipes that are visible only to you. And of course, we would be delighted if you invited your friends to download ReciFoto, too, and start sharing their recipes.

We save past copies of this (usually) weekly newsletter on our blog, Wikirecipedia. Catch up on what you’ve missed! Interested in writing a guest post for Wikirecipedia? Drop us a line!

If you need help or have questions, contact support@recifoto.com.

Thanksgiving Snack Plate

The Other Pink Meat

Getting myself to write this has been a battle against an epic procrastination. Is it that there’s too much going on in the world? Am I too busy reading the Sunday New York Times? The LZ Sunday Paper? Or is it that I am ambivalent about fish? Maybe, it’s a combination of all of them. I do love smoked salmon, though, and I am also a big fan of salmon sushi. I think my general fish antipathy dates back to a tuna sandwich trauma in day camp, that has led me to mayonnaise avoidance as well. I know I am in a minority here. But I’m going to put on my big boy pants and get this post on salmon done! Here’s a fun fact about the trove of ReciFoto recipes. There are more than twice as many salmon recipes as tuna recipes. Now, without further delay, here are my selection of salmon recipes from ReciFoto users like you.

Salmon Salad Mold

Poached Salmon with Dill Sauce

 

Salmon Thermidor

Steamed Salmon Souffle

Salmon a la Danford

Baked Salmon

Salmon Croquettes

I feel so much better now that it has been done.I think I am going to go for a swim, upstream!

If you are getting this newsletter, it means you have registered for ReciFoto, either the website or the app.
Many of you have already updated your ReciFoto app! That’s great if you have, and we hope you’ll consider upgrading to ReciFoto Plus, especially now that we’ve reduced the price to just $0.99.  ReciFoto Plus allows you to save other users’ recipes to your Collection for easy access later. Another great feature of ReciFoto Plus is that you can make private notes on recipes that are visible only to you. And of course, we would be delighted if you invited your friends to download ReciFoto, too, and start sharing their recipes.

We save past copies of this (usually) weekly newsletter on our blog, Wikirecipedia. Catch up on what you’ve missed! Interested in writing a guest post for Wikirecipedia? Drop us a line!

If you need help or have questions, contact support@recifoto.com.

Thanks!

The ReciFoto Team

The Great Pumpkin

Once again, I was all set to do a newsletter on salmon, but then I realized that Halloween is upon us, and it might be fun to do something a little more seasonal like pumpkins. If like me, you are of a certain age, you watched It’s the Great Pumpkin, Charlie Brown every year. So, in the spirit of Linus Van Pelt, I’ve picked the pumpkin recipes that are the most sincere, and perhaps you will feel the spirit of the Great Pumpkin rise out of your finished product.

It is very easy to buy and use canned pumpkin, but if you wanted to prepare your own here’s what you do: Preheat your oven to 350 degrees, Cut the whole pumpkin into small pieces. I’ve seen people use a grapefruit spoon to cut away the seeds and pith (the non-meaty part). Put the pumpkin skin side up in a large roasting pan and add a 1/4 inch of water to the bottom of the pan. Bake it until tender, which should take about an hour. After it has cooled, cut away the skin and take a potato masher and mash it, or throw it in a food processor or blender and puree it. Whether you use canned or fresh pumpkin, we hope you’ll be inspired to go beyond pumpkin spice lattes!

Pumpkin Bread

Pumpkin Mushroom Soup

Golden Pumpkin Hi-Lighters

Pumpkin Pie Smoothie

Pumpkin Pie

Pumpkin Chiffon Pie

Pumpkin Custard

Hop Pumpkin Rolls

We sincerely hope the Great Pumpkin chooses you this year. Have a fun and safe Halloween.