- Martha stewart living 2016 holiday gift guide how to#
- Martha stewart living 2016 holiday gift guide free#
While it would've been nice to have a pre-made crust and pre-peeled potatoes, it was nice to brag about doing it all on my own. "They sent the crust pre-made right? What? You made it yourself?"
Martha stewart living 2016 holiday gift guide free#
"Is this turkey free range? There's so much flavor!" "Did the potatoes come peeled or did you do that all yourself?" "Wow, how'd you get the mashed potatoes so creamy?" They have lots of questions about when and how the ingredients arrived, the size of the boxes, and how long it took to cook everything.Īs soon as we begin eating, there are even more questions. Ten hours of cooking and voila! Kate Storey 7:30 p.m.Īs soon as they arrive, my six guests ooh and ahh over all of the dishes. 7 p.m.įinally - yes, 10 hours after I started cooking - everything is done, warmed up a bit in the oven, and looks almost as good as it does on the recipe cards. I end up using the chicken stock we have in the fridge to finish up the gravy.
When the timer goes off, letting me know the sauce is done, I'm in the middle of admiring my beautifully cooked turkey, throwing the Brussels sprouts into the oven to roast, cleaning up and getting dressed for my guests to arrive, so I accidently toss the broth and save the giblets: My first mistake of the day. 5:15 p.m.įinally, I take on the gravy, which entails making a giblet stock by boiling the innards. So far, the juggling of oven time is the most confusing part of this process: An "Idiot's Guide" sheet which spells out the ideal timing would be helpful. I have to wait until the turkey is done before roasting the sprouts because they need to cook at a higher temp. Then I start on the roasted Brussels sprouts by chopping up the veggies and mixing together the cider vinaigrette with the premeasured packages of apple juice, vinegar and mustard.
Kate Storey/ Courtesy of Martha and Marley Spoon 4:40 p.m. My roasted Brussels Sprouts (left) and Martha\’s (right). While I wait for the dough to cool in the fridge I get to work peeling what seems like a bottomless bag of spuds for the mashed potatoes later. The only items that didn't come in the box were an egg, for brushing the crust, and some salt, as well as the tools, like the pie plate and pastry brush, which luckily I have. After refrigerating the dough, I peel and cut up the bag of green apples. Each step includes details about what the consistency should be like, so I know I'm on the right track once I start mixing. The pre-measured granulated sugar, light brown sugar and flour make things easy. I'm also feeling very intimidated by making my own pie crust and want to get that part over with as soon as possible. I start with the pie because it'll need to cool for at least four hours.
Martha stewart living 2016 holiday gift guide how to#
I eventually notice a list of tips for how to plan ahead - things like like peeling the potatoes and making the pie crust a day early. I start strategizing how I'm going to tackle all of these recipes in one day with a single oven. Kate Storey Friday, October 28, 8:30 a.m. The recipe cards have just six steps for each dish.
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