Cabbage and White bean soup

What to do with CSA veggies.  This is what has been perplexing me for the last 11 months.  I have radishes coming out of my ears. Last week's CSA delivered me cabbage.  No one likes cabbage.  All the noses in my house were turned up with the mention of cabbage.  I was determined to make something delicious with the head of cabbage.  And the search is on.  Creamed cabbage sounded appealing, but I wanted something that my daughter couldn't push to the side of her plate.  My sister mentioned cabbage and bean soup.  I started making the soup from Epicurious, but as the soup went along I started modifying.  Here is where I ended up.

Cabbage and Bean soup

Ingredients:
1 cup dried Navy beans
1 medium onion, peeled and left whole
10 ounces ham hocks sliced
6 slices of diced cooked bacon
3 qt water
6 fresh parsley sprigs
1 Turkish or 1/2 California bay leaf
1 fresh thyme sprig
2 garlic cloves, finely chopped
1 lb  Yukon gold potatoes cut to 1"
1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups)

Directions:
1.  An hour before cooking - Quick soak the beans, by putting them in a pot with water.  Bring to a boil for 5 mins.  Turn off the burner and let it soak for an hour. Then drain in a colander to use.  
2.  Bring ham hocks and pre-soaked beans and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour.
3.  Add bacon, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
4.  Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
5.  Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.

Thanksgiving - Turkeylicious

Last year we spent the holiday at our neighbor's house. We ended up missing the left overs the next day.  This year I vowed that would not be the case.  So - I might have over done it.  For our mere family of four we have an almost 14 lb turkey!!  We will be eating turkey for days.

Isn't it always the dilemma? Brine, Butter, Rub?  Stuff? or don't Stuff?  Well I ended up doing a combo of 3 recipes.  I really enjoyed my turkey 2 years ago Brined Turkey with Sage Butter Rub. So brining the turkey was going to be in the plan.  However, I did hear some good things about cooking the turkey breast down to start.  I read Dry Brined Roasted Turkey and Juicy Roast Turkey.  So the plan is to brine, butter, stuff, cook upside down then flip.

I've also consistently screwed up the gravy and end up using premade gravy.  This year I was determined to make the best gravy ever.  Check out the gravy recipe - it turned out great!

Ingredients:

For the brine and turkey:
1 cup kosher salt
1/4 cup granulated sugar
One 14-lb. fresh, natural turkey; giblets removed and reserved
Olive oil as needed
2 medium to large yellow onions, unpeeled and cut into eighths 
2 medium carrots, unpeeled and cut into 1-inch chunks
2 medium ribs celery, cut into 1-inch chunks
1 sprig each parsley, thyme and rosemary


For the buttering the turkey:
3/4 cup unsalted butter, at room temperature
2 Tbs. chopped fresh sage
1 TBSP chopped rosemary
2 TBSP chopped thyme
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

For basting the turkey:
1 cup of low sodium chicken broth

The day before make the brine in a large pot, combine the 1 cup kosher salt, 1/4 cup sugar, and 8 cups of cool water. Put the pot over high heat and stir occasionally until the salt and sugar dissolve. Remove from the heat and let cool. Stir in another 8 cups of  water and chill the brine to room temperature.  Once the brine is cool, put the turkey in the brining bag brine breast side down - sans neck, giblets, liver etc.  Reserve these for the gravy!! Tie the bag up tight so the brine still covers the bird and put it in the fridge. I put mine inside a pot just in case the bag springs a leak.

1 hour before putting the turkey into the oven take the turkey out to make sure it gets to room temperature.  Make the butter herb run by mixing the butter and herbs together.  Drain and place on a deep V rack.  Dry the bird off and then start separating the skin from the mean gently.  Run the butter mixture between the skin and turkey breast.  With the remaining butter mixture, rub all over the external part of the turkey.

Inside the turkey place one sprig of thyme, rosemary and parsley. Put half of the onions, carrots, and celery inside of the turkey and the other half in the roasting pan.  Now that everything is in the turkey tie the legs together with kitchen twine. Tuck the wings behind the neck and under the turkey. Flip the turkey over breast side down, on the V rack. Pour 1 cup of water in the roasting pan. Roast for 60 minutes.  Very carefully flip the turkey over so the breast side is up.  I used loads of paper towels so I did not burn my self.  This really is a two person activity if you have an extra set of hands around.  After you flip the turkey baste it with the broth or juices from the pan.  Baste the turkey every 30 mins.  Roast the turkey for another 2 to 2 1/2 hours or until the turkey registers at 165 degrees. I know technically it is supposed to be 170 degrees, but the turkey will keep cooking when you take it out of the oven.

Transfer the turkey to a carving board tent it loosely with foil, and let it rest for 20 to 30 minutes while you make the gravy. Remove the twine before carving. 

Gravy
Adapted from Fine Cooking
Yields 4 cups gravy.
Turkey neck, gizzard, tail, and heart
2 Tbs.  vegetable oil
1 large onion, cut into 2-inch chunks
Kosher salt
1 small carrot, peeled and cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 bay leaf
2 large sprigs each fresh thyme and flat-leaf parsley
8 to 10 black peppercorns
Pan drippings and juices from one roast turkey
Low-sodium canned chicken broth
6 Tbs. all-purpose flour
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper 
Chop the turkey neck into three to four pieces with a cleaver. Chop the gizzard in half. Toss only the neck, gizzard and onion into a sauce pan with oil. Make sure everything is coated in oil.  Cook over medium heat for 20 minutes.  Add 4 cups of cold water, carrot, celery, bay leaf, thyme, parsley, and peppercorns. Bring to a boil over medium-high heat, cover, and reduce the heat to maintain a low simmer for 30-40 mins. Strain the broth from the bones and vegetables and let cool while you wait for the turkey to be done.


Once the turkey is done add the broth to the roasting pan.  Deglaze all the drippings by heating the roasting pan on the stove top and use the broth to scrape off the drippings.  Pour all the juices and drippings into a 1 quart heatpoof measuring cup.  Watch as the fat rises and the juices go to the bottom.  Siphon off the fat and throw it away.  You should have about 4 cups.  If not add some chicken broth.  Whisk in the flour to thicken up your gravy.  Add salt and pepper to taste.  You shouldn't need that much salt. Add 6 thyme sprigs and simmer for 5 minutes.  Strain the gravy one more time and serve.