Sunday, October 9, 2011
Friday, February 25, 2011
Tuesday, November 23, 2010
(Adapted from Alton Brown’s Good Eats Roast Turkey recipe)
1 (14 to 16 pound) Free-Range Organic Young Turkey (reserve giblets for gravy)
1 (5 Gallon) Brining Bag
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon chopped candied ginger
1 gallon iced water
2 Clementines (you may substitute Tangerines), 1 Quartered; 1 Sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
2 T Butter – softened and combined with a ½ t. each, finely chopped, lemon-thyme, sage and rosemary
½ Cup freshly squeezed Clementine juice (approx. 4 clementines)
1 small cinnamon stick
1 T sugar
1 t corn starch
½ t salt
½ t white pepper
Approx. 27-hours* prior to cooking time place thawed turkey breast side down into a large brining bag. Combine the brine with the ice water and pour over the turkey.
Close up the bag and store in a cool place such as your refrigerator or a large cooler*.
However if there is room in your fridge that is ideal.
You will want to flip the turkey in the brine once, I usually do this first thing upon rising Thanksgiving morning, after making the coffee of course.
Preheat oven to 500 degrees.
Combine the quartered clementine, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes (If you do not have a microwave you can you can combine all ingredients in a small sauce pan and simmer on med-high for 10 mins, just enough to bring out the flavors).
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Seasoning the Bird:
Place bird, breast side up, on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with the 1.5 T of the herbed butter.
Gently loosen the skin around the neck/ breast area to separate it from the meat. Once loosened gently rub remaining herbed butter directly on the meat under the skin, then insert the sliced clementine between the skin and the meat.
Cooking the Bird, step 1:
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. While the Turkey is roasting prepare the glaze.
In a small sauce pan combine clementine juice, sugar and cinnamon stick, heat on med-low until it begins to simmer. Whisk in the salt, pepper and corn starch and stir until just thickened, should just barely coat the back of a wooden spoon.
Cooking the Bird, step 2.:
After 30 mins. remove the turkey from oven and baste with the Clementine glaze. Cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
After 90 mins. open the oven and baste* the bird again with pan drippings and glaze that have collected at the bottom of the roasting pan. And again after another 30 mins.
Let turkey rest, loosely covered for 15 minutes before carving.
Thursday, March 18, 2010
4 C Porcini Stock (may substitute vegetable or chicken) I use Star brand Porcini Bouillon Cubes
1 C Black Quinoa
1 sm Shallot chopped
1 Heirloom Squash (Acorn, Winter, Butternut will also work)
2 T Chopped Toasted Almonds
1 T Chopped Toasted Sage
Salt & White Pepper
¼ t Cayenne
1 T Extra Virgin Olive Oil
Peel and cube Squash, cubes should be approx. 1” squares
Step 2 (make stock):
If using the Porcini Bouillon: in medium saucepan bring 4 C water to boil, add 1 porcini bouillon cube and dissolve. Reduce heat to low. If using prepared stock simply bring to a boil then reduce heat to low.
In separate large bottom saucepan with heat on medium-low add oil, shallots and a pinch of salt, stirring occasionally.
When Shallots start to become translucent add cubed squash to pan, add salt, white pepper & cayenne to the squash then stir to coat w/the oil and shallots. Cover and cook for approx. 2 mins.
Using a standard size soup ladle add 1 ladle full of warm stock to squash mixture, stir and cover for another couple minutes.
Add quinoa to pan, stir to integrate with squash mixture, add a ladle full of stock and continue stirring, as liquid is absorbed by the squash and quinoa add more a ladles worth at a time while stirring constantly. After 3 ladle worth of stock have been incorporated, add 2 additional and allow to cook covered until fully incorporated.
Continue adding stock until the quinoa reaches the desired consistency.
While Quinoa is cooking, chop almonds and sage.
To toast almonds: Cook In a dry skillet over high heat stirring constantly, remove to paper towel when browned
To Toast Sage: Add 1 t olive oil to small skillet, heat on high, add sage. Once it begins to brown remove to paper towel.
Plating the dish:
Scoop Quinoa Risotto into bowl, sprinkle the top w/ toasted almonds and crunchy sage.
Thursday, March 4, 2010
INGREDIENTS, makes 4 tacos:
8oz Mushroom Sampler Package (I used: MYCOPIA® Brand Chef Sampler, http://mycopia.com/fresh-consumers.htm)
1 T Extra Virgin Olive Oil
¼ t Cayenne
¼ t Cumin
1 T Ground Chipotle
1 T “Carne Asada” Seasoning (I use El Mexicano brand: http://www.mesamexicanfoods.com/market/shop/carne-asada-seasoning-mix/p_66.html)
1 C Water
4 Organic Sprouted Whole Kernel Flourless Corn Tortillas, I used Food for Life brand
1 C Spinach (Arugula or Mache would also be excellent)
For Almond Cream:
1T Almonds Blanched & Slivered
½ C Plain-Unsweetend Almond Milk
¼ t Cayenne
¼ t Cumin
Salt as needed
Clean and Trim Mushrooms, Slice if needed.
Step 2 (prepare Mushrooms):
Add Olive Oil to a very hot large deep sided skillet (or cast iron pan), Add Mushrooms and a pinch of salt. Continue to cook on Med-High heat stirring occasionally until they begin to soften.
While mushrooms cook, mix together Cayenne. Cumin and Carne Asada Seasoning
Add seasoning mixture to mushrooms, stir to incorporate, reduce heat to med-low and add water. Simmer, stirring occasionally, until all water has evaporated.
While mushrooms simmer prepare Almond Cream. Place all dry ingredients in food processor and mix until the consistency of superfine cornmeal. When proper consistency is reached slowly add almond milk while continuing to process. Final product should have the consistency of crème fraiche. Note: there may still be tiny pebbles of almond.
Heat Corn tortillas in warm oven. Clean & Chop Spinach. Slice Avocado.
Plating the dish:
Place 2 warm tortillas on each plate, place 1/4th of the chopped spinach on each tortilla. Cover this w/ 1/4th of the braised mushrooms, then 1/4th of the sliced avocado. Spoon a dollop of Almond Cream over each taco. Season w/ additional cayenne or hot sauce to taste.
Saturday, December 5, 2009
This year I went a little crazy even for me. Today's pictorial post is a bit of the tasty tasty evidence of my insanity.
The dinner menu: Housemade Tofu Roast, 24hr Brined Clementine Glazed Turkey, Slow Roasted Tai Snapper w/ Wild Rice -Date Stuffing, Brioche-Sage-Cranberry Stuffing, Vegetarian & Turkey Gravy, Mashed Potatoes w/ Crispy Shallots, "Brown-N-Serve" Dinner Rolls, Cranberry Gelee
My cooking adventure began on the Saturday & Sunday before the big day, that vacuum sealer I got from Mike a couple years ago xmas really came in handy.
Garlic Sage Cashews, Honey Truffle Popcorn, Almond Butter & Cranberry-Cornmeal Cookies &
Housemade Tuna Belly Rillettes w/ Ankimo (Monkfish Liver, the foie gras of the sea) Butter.
Served w/ the brioche, microgreens and truffle oil
(not pictured: Allison's delicious apple pie
and my homemade vanilla ice-cream w/ cinammon-caramel swirl.)
It was indeed a day of gluttony, and unfortunately I didn't get pictures of everything I prepared but I think you (whoever you are) get the gist.
Monday, June 8, 2009
This recipe is one of my favorite old standbys. It is quick, very easy and delicious. The best part is that the short active time makes it perfect for a weekday evening diner party.
Roasted Chicken w/ Fingerling Potatoes
(Prep to Table approx. 45 minutes, Active time 15)
4 P. Organic, Free-Range Chicken
(leg and thigh, attached)
4 T Honey Truffle Mustard (Far West Fungi makes a great one: http://store.farwestfungi.com/fwf116.html)
10P. Sm. Fingerling Potatoes
4T Chopped Thyme - Fresh
1 Sm. Shallot (finely chopped)
4 T Olive Oil
1 Sm. Garlic Clove (finely chopped)
Salt & Pepper
Pre-heat oven to 375°
Clean and trim the Chicken as needed, leaving the skin intact
Mix together, Mustard & 2T each of the Olive Oil and Thyme.
Spread mixture evenly and lightly over the chicken (both over and under the skin). Salt and Pepper generously (preferably coarse kosher or sea salt & coarse fresh ground black pepper)
Heat a large deep-sided (at least 2") oven-safe skillet on high until just smoking. Place the chicken, skin side down to brown.
While the chicken is browning, slice the potatoes into small wedges and toss with remaining Olive Oil, Thyme, Shallot & Garlic. Salt and Pepper generously (preferably coarse kosher or sea salt & coarse fresh ground black pepper).
Once browned transfer chicken to a plate. Close the fire and deglaze pan w/ 1T of the sherry. Transfer the potatoes to the waiting pan and toss gently in pan juices.
Return chicken to the pan, skin-side up, placing directly on top of the potatoes, add 1T of the butter (cut into little pieces & spread throughout the dish) and approx 3T water (or white wine) cover and place in the waiting oven.
Cook approx. 25 minutes . Until potatoes are slightly softened and browned (a little bite should remain, the crunchy bits are delicious) & chicken is cooked through.
Transfer Chicken and Potatoes to a warmed serving platter.
Return pan to stove-top on Medium and deglaze with remaining Sherry, add butter and mix till fully incorporated. Pour sauce over chicken and potatoes.
Accompaniment: A simple salad of mixed lettuce w/ red wine vinaigrette
Wine: Serves well with white, rose and lighter reds. Such as: Elyse Rose 2006, Kistler “McCrea” 2006, or Hirsch Vineyards Pinot Noir 2006