Taste With The Eyes

My “Do Nothing” Turkey Recipe Again, Plus My “Add Nothing” Gravy

My "Do Nothing" Turkey Again, Plus "Add Nothing" Gravy

My “Do Nothing” Turkey Recipe Again
Plus “Add Nothing” Turkey Gravy

Back by popular demand again, and to make it easier to find on this site – here is my “Do Nothing” Turkey Recipe. The recipe results in a perfectly cooked bird year after year. I bought my turkey at Costco (as opposed to Whole Foods) for 99 cents a pound. For 2024 everyone said it was the juiciest bird ever!

And while we’re at it, I’m including my super-easy recipe for natural turkey gravy. Nothing is added to the delicious pan dripping stock but flour and cornstarch. And every home cook knows that the gravy is a pain to make at the end, just before service…but this method is truly a breeze!

Just like the “Stuffing Everyone Loves,” the “Add Nothing” Gravy Recipe is homey and simple, just like you remember from your childhood. With no white wine, no cognac or sherry, no herbs, no garlic – it is a smooth, tasty authentic turkey gravy with never any lumps that appeals to young and old.

“Do Nothing” Turkey Recipe

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Extra Smoky Eggplant Dip (Baba Ganoush)

🍆 Extra Smoky Eggplant Dip 🍆
Baba Ganoush

Baba ganoush is a beloved Middle Eastern dip that celebrates the smoky, earthy flavors of roasted eggplant.

At its core, baba ganoush is made from charred or roasted eggplant, which is blended with tahini (sesame seed paste), garlic, lemon juice, and olive oil. The result is a creamy, slightly tangy, and nutty dip with a hint of smokiness, thanks to the roasted eggplant.

Here, the traditional ingredients are used but for extra smokiness a few drops of natural hickory liquid smoke are added. Fans of smoky foods will swoon over this recipe.

Served with pita, cucumber, radish, and gluten-free crackers, this is a terrific vegan appetizer to serve before Thanksgiving (or any) big dinner. With wide appeal, it has tons of flavor, color, and crunch and won’t fill up your guests before the main event.

Extra Smoky Eggplant Dip Recipe

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Sockeye Salmon Hot Pot

Corn, Cabbage, Shiitake, Carrot, Potato, Daikon, Tofu
Miso Bonito Broth with Butter

Ishikari Nabe is a traditional Japanese hot pot dish from Hokkaido, named after the Ishikari River region. It features fresh salmon, a staple of the area.

Nabe, which means “pot” in Japanese, refers to a traditional Japanese hot pot dish. It’s both the name of the cooking vessel and the dish itself. Nabe involves simmering a variety of ingredients in a flavorful broth, typically served communally at the dining table, making it a social and comforting meal.

Sockeye salmon is an excellent choice for a Hokkaido-style Salmon Hot Pot due to its robust flavor, firm texture, and nutritional richness.

Its deep, rich taste complements the umami-packed miso broth, while its sturdy flesh holds up well during simmering, maintaining its shape and adding satisfying bites to the dish featuring an array of fresh vegetables, tofu, and potatoes.

While sockeye salmon is not native to Japan’s northernmost island, it has been introduced to Japanese waters, including areas around Hokkaido. The texture and full flavor make it the perfect species to shine in this delicious salmon hot pot.

Sockeye Salmon Hot Pot Recipe

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Dayboat Scallops, Broccoli Cream, Curried Lentils

This dish is a lovely yet unexpected combination of ingredients and with its green and red colors, it would make a delightful holiday seafood course. All the components have an affinity for each other. Pristine seared sea scallops sit atop earthy curried lentils with toasty walnuts, over a velvety broccoli cream.

The broccoli cream sauce is a rich blend made from puréed broccoli and cream, creating a smooth and luscious texture. The flavor is savory and slightly sweet, with the essence of fresh broccoli shining through. Garlic, onion, celery, and a touch of lemon juice enhance its depth, making it perfect for pairing with the scallops and lentils.

The rich and buttery characteristics of many California Chardonnays complement the sweetness and delicate texture of scallops. The wine’s acidity also helps cut through the richness of the creamy broccoli sauce. We like Rombauer Vineyards Carneros Chardonnay paired here for its complex aromas, intense fruit flavors, and lively acidity.

Dayboat Scallops with Broccoli Cream Recipe

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Quick Mussels over Angel Hair Pasta

Quick Mussels Over Angel Hair Pasta
Garlic Butter Sauce, Fresh Herbs

Here I share another QUICK recipe. Last month it was a delicious Wonton Noodle Soup. This month it’s fabulous Mussels over Angel Hair Pasta.

Organic cultivated mussels from the pristine waters of Prince Edward Island, Canada are vacuum packed and fully cooked and pasteurized with a generous amount of garlic butter sauce added to each bag. The ingredients in the vacuum sealed bag are simply mussels, clarified butter, minced garlic, and parsley flakes. That’s it.

These sustainable tasty mussels are found in the refrigerated section at Costco. They offer a fresh, sweet, briny flavor reminiscent of the sea, with a tender, slightly chewy texture and a mild, delicate taste that isn’t too “fishy.”

Microwave mussels for 3 minutes, cook pasta for 2 minutes! Now that’s quick!