24-HOUR BRINED CLEMENTINE GLAZED TURKEY
(Adapted from Alton Brown’s Good Eats Roast Turkey recipe)

INGREDIENTS:

1 (14 to 16 pound) Free-Range Organic Young Turkey (reserve giblets for gravy)

1 (5 Gallon) Brining Bag

The Brine:
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

The Aromatics:
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

The Glaze:
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

The Brine:

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

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.

Tip: For a 6pm Thanksgiving dinner, 3pm Wednesday is perfect.

Close up the bag and store in a cool place such as your refrigerator or a large cooler*.

Tip: I generally store the turkey in a large cooler on my back porch w/ a couple ice packs.
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.

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.

*I am well aware of how Alton Brown feels about opening the the oven to baste, I still choose to do so...

Let turkey rest, loosely covered for 15 minutes before carving.

Don't forget to save those pan dripping for your gravy, mmmmm

BLACK QUINOA RISOTTO W/ HEIRLOOM SQUASH

Black Quinoa Risotto
Originally uploaded by fromhils

INGREDIENTS:

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

Step 1:

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.

Step 3:

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.

Step 4:

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.

Step 5:

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.


Enjoy!

Vegan Wild Mushroom Tacos With Almond Cream

INGREDIENTS, makes 4 tacos:

For 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

Salt

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

Step 1:

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

Step 3:

Add seasoning mixture to mushrooms, stir to incorporate, reduce heat to med-low and add water. Simmer, stirring occasionally, until all water has evaporated.

Step 4:

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.

Step 5:

Heat Corn tortillas in warm oven. Clean & Chop Spinach. Slice Avocado.

Plating the dish:

Place 2 warm tortillas on each plate, place 1/4^th of the chopped spinach on each tortilla. Cover this w/ 1/4^th of the braised mushrooms, then 1/4^th of the sliced avocado. Spoon a dollop of Almond Cream over each taco. Season w/ additional cayenne or hot sauce to taste.

Thanksgiving: Holiday of Food

I love Thanksgiving, its one of the only times of year that my propensity to make WAY to much food is considered apropos.

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.

Sealed goodness includes: Almond-Peanut-Sesame Stick snackmix,
Garlic Sage Cashews, Honey Truffle Popcorn, Almond Butter & Cranberry-Cornmeal Cookies &
Homemade Brioche

Homemade Brioche Fresh out of the oven

Housemade Tuna Belly Rillettes w/ Ankimo (Monkfish Liver, the foie gras of the sea) Butter.
Served w/ the brioche, microgreens and truffle oil

Another use for the brioche, mixed w/ sage and dried cranberries for a buttery delicious stuffing.

Tried my hand at making baguette as well. While its wasn't pretty it tasted great.

And paired wonderfully w/ my housemade chevre.

A beautiful sight ready for guests, Not pictured the 2002 vintage Josephine brut champagne.

My take on crudite, w/ housemade chevre dip & truffle-cranberry dijon

The Table is set

Its time for the bird

And of course its not Thanksgiving if your not stuffed to the gills, wanting to sleep but wait wait wake up its time for dessert.

And lots of it.
(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.

fromhils' Quick Chicken Recipe (Submission to @fandw)

RT @fromhils: @fandw chix leg, rub thym, truffle mustrd, oil. Brown chix. Chix+wedge potato w/ garlic-shallot in oven 375, 20m. Deglze pan sherry+butter 4 sauce


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)

Serves 4

Ingredients:

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)	3T Sherry
3T Butter	Salt & Pepper

Pre-heat oven to 375°

For Chicken:

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.

Potatoes:

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

Chilaquiles Raul y Hilery

Years and years ago, back when I was a pastry chef at Wolfgang Puck's cafe at south coast plaza, there was a line cook named Raul. One Sunday morning he made breakfast for the kitchen crew. It was an amazing dish made with cheese, eggs and tortilla chips, I was instantly in love.

I would beg him every Sunday to please create this dish again. Knowing he was having a good laugh at me, a vegetarian at the time he assured me he was not using chicken stock. I of course knew better and simply didn't care it was that good...

I soon started making a variation of his recipe for Mike and I, whenever possible. Mike was similarly enamored with this Mexican peasant dish.

Now Mike and I try this dish, called Chilaquiles (http://en.wikipedia.org/wiki/Chilaquiles), whenever we find them on a menu whether here in SF or on vacation in Mexico. We have come to realize that there are many regional variations of this dish, some covered in green sauce some in red and others with no sauce at all. Raul's version (as well as mine) is most closely related to what you find in Guadalajara.

Over the years I have developed my own variations, however it stays true to the origins of that first magical incarnation created by Raul.

With no further ado here are the pics and recipe hints for Chilaquiles Raul y Hilery.

This morning I had some blue corn tortillas that were beginning to dry out so the first step was to cut them into triangles and lightly fry them.

In a deep-bottomed skillet sweat (in 2T of butter) half a yellow or white onion and large clove of garlic, once they are just beginning to go transparent I add two sliced Serrano peppers -- cook covered. Mike and I tend to like things pretty spicy so i do not seed them, however the spice level can be moderated to your taste.

Chilaquiles a great way to use up old chips...

Once the onions garlic and peppers are fully cooked (about 5 mins) you'll add the chips, I used the blue corn chips I made earlier as well as the remnants of a bag of white corn chips I had laying around.

Stir to mix with the onions etc. then add about a cup of chicken or veggie stock. In this case I dissolved half a cube of veggie bouillon into a cup of hot water. Mix gently and simmer, covered, for about 5 mins or until the chips begin to get slightly soft.

I then add 2 diced Roma tomatoes, cumin, cayenne, salt, and this pico de gallo seasoning I get from the corner store, ah the beauties of living in the mission.

I stir gently and add about half a cup more liquid, regular water works fine at this point. Cover and simmer for another five minutes until the tomatoes just begin to fall apart.

Now its time for the greens, in this version I used an Arugula blend but spinach is excellent too. Toss with the other ingredients and cook uncovered until the greens are ever so slightly wilted.

Then pour in 6 lightly beaten eggs. Salt the eggs lightly and stir to begin scrambling. I usually cover for a couple minutes here, it allows the eggs to steam a bit as they scramble and gives a nice texture.

Be sure to stir often so the eggs don't stick to the bottom of your pan as most of the butter and liquid has already been soaked up by the tortillas.

Once the eggs are cooked to your desired consistency, I like them on the undercooked side, Add about 1.5 cups of a mellow cheese -- Jack works beautifully. Stir lightly and close the fire.

Once plated I add, sliced avocado, creama fresca casera, a smokey hot cause, a little cilantro and crumbled queso fresca. Served with refried black beans leftover from Nachos we made earlier in the week.

Rainy Saturday Baking

I had oginally planned to do gardening this afternoon but since the weather didn't look like it was going to cooperate I decided baking was in order instead.

Made my flourless almond butter chocolate chunk cookies and some banana walnut muffins.

First the cookies.

This is my favorite cookie recipe, I modified it from a flourless peanut butter version by Michael Recchiuti, http://www.recchiuti.com/recipe_detail.html?recipe=02.

I love the richness of flavor created with the almond butter, the toasted almonds and rough chopped 70% chocolate for the chips.

The final modification is to combine fleur de sel and vanilla salt together and sprinkle a small amount on the cookies just after they come out of the oven.





The cookie in all its glory

For the Banana Walnut muffins I modified a recipe for banana bread from the new farm vegetarian cookbook, http://www.farmcatalog.com/index.php?main_page=product_info&products_id=17.

The farm is a commune in Tennesee where an old friend of mine grew up. I always loved this banana bread, so I decided to try a muffin version. Ended up modifying to the point of near unrecognizability.

In place of the margarine the recipe calls for I used clarified butter, which was blended with medium brown sugar.

In place of the all purpose flour I used cake flour, which gave the finished product a cupcake feel.

For the bananas I froze very ripe bananas then let them thaw into a mush. Then I added toasted walnuts and some burnt caramel I had in the fridge.




After placing in the muffin tins, prior to baking, I swirled some additional burnt caramel around the mixture using a toothpick (for the mini cupcakes) and a paring knife (for the standard).


The finished muffin here is from the standard batch.


An afternoon well spent.