Tonight was my first experience with Chopsuey. Jim said the taste is authentic for the Glen-Mor Restaurant. I can’t imagine ordering this in a restaurant, but it was easy enough for a weeknight meal.
Fresh 1 oz. ground salt pork 1 small onion 2 cloves garlic 1-1/4 lbs. lean ground [...]
This recipe took several attempts to get right, the first version with half & half was too rich. The successful version posted here is still a pretty rich dish, but Jim confirms this is the authentic Glen-Mor Restaurant version. Eating the lobster with toast helps to cut the heaviness.
Fresh 1 [...]
This cornbread recipe is modified slightly from the original and Glen-Mor restaurant version from Culinary Institute of America. Adjust the sugar to make the bread sweeter to taste.
Servings: 16 pieces
Fresh 2 eggs 1 Tbsp. butter, softened
Pantry 1-1/4 cups all-purpose flour 1/2 cup yellow cornmeal 1/4 cup granulated sugar 1/3 cup [...]
With an old-fashioned, counter-mounted apple peeler, corer, and slicer, Apple Pie is an easy, crowd-pleasing recipe to throw together. I try to time cooking so the pie goes in the oven just as we sit down for dinner.
Fresh 2 rolled unbaked Pie Crusts 8 apples, Macintosh or other red variety 2 [...]
The day after a Roast Turkey dinner is a perfect time to make All Meat Turkey Pie, with fresh meat and Turkey Gravy leftovers in the refrigerator. The only effort required goes into making the Pie Crust dough.
Fresh 1 rolled Pie Crust dough 1 lbs. fresh turkey meat from Roast [...]
Turkey sandwiches are a staple of the day-after Thanksgiving in most households. This version with gravy on toast from the Glen-Mor Restaurant’s menu is a great way to use multiple leftovers.
Fresh 1/4 lb. turkey meat from Roast Turkey 1/2 cup Turkey Gravy 2 slices oatmeal bread, or bread type of choice
Toast bread [...]
I like to keep homemade stock in the freezer to use instead of store-bought stock, so I always make a big batch of stock after roasting a turkey or chicken.
Servings: 8 cups
Fresh Leftover Roast Chicken or Roast Turkey carcass 1/2 bunch (about 8 stalks) celery 4 carrots 2 medium onions [...]
This recipe from the Glen-Mor Restaurant does not brine the turkey, like popular recipes today, but the result of this recipe is a juicy turkey worthy of a holiday occasion.
Fresh 1 (10-12 lbs.) fresh turkey 1/2 bunch celery 4 carrots 2 medium onions *Note – if planning to make Turkey Stock from [...]
The chef in a cooking class I took a few years ago heated the milk and butter before adding to the potatoes, and I adapted this approach. This method doesn’t impact the taste, but does keep the potatoes warmer for longer.
Fresh 6 white russet potatoes 1/2 cup (1 stick) butter 1 cup [...]
We love bananas – Jim would say I love them more than he does, but he eats them just as often. This recipe is closely follows the Banana Nut Bread from the Glen-Mor Restaurant, based on bread from the Culinary Institute of America.
Fresh 1 Tbsp. butter, softened 3 ripe bananas [...]