Kitty’s Cooking tips

This is a family favorite:

Give your holiday bird a Moroccan twist!

Baste your turkey inside and out with preserved lemon pulp. The salty tang of preserved lemons adds a mouth-watering dimension to a celebratory roast, whether turkey, lamb, beef, or chicken. Placing a layer of diced vegetables (carrots, celery, onion) on the bottom of the pan will  add flavor to the pan juices and yield an extra  side dishHappy cooking!



6 thoughts on “Kitty’s Cooking tips

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  5. Vel Wood

    Hi Kitty, Way back in the 1970’s I appeared with you on a local television show in Coronado. You were featuring pate a chou. At the time I believe you were told that you could have a tape of the program. Do you possibly still have it? And, if so, could I get a copy? I’m 89 years old now but still a “foody”.
    It’s great to be able to access your website. Thank you. Sincerely, Vel Wood

  6. Kitty Post author

    Vel, how wonderful that you are still interested in food! The show was called Food, etc… and the episodes were taped on huge, old fashioned reels that would most likely need to be transferred onto DVDs. If I am ever so inclined, I will let you know. Thank you so much for getting in touch. Keep on cooking!


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