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.

Mixed Seafood Risotto

After a long hiatus from the blog I thought I needed to come back with a bang.  Don't worry I have been cooking.  Just haven't been posting. This recipe I've had for about 9 years.  Every time I make it I love it.  I used spinach instead of arugula.  The soviet safeway down the street didn't have fresh scallops.  So for this today's rendition I just used jumbo shrimp.  However - do try the scallops!  Just looking at the picture I want to make it again.  I think the flavor really comes from the veggie broth and shrimp shells - don't for get to drain out the shells. Enjoy! 

Risotto

3/4 lb shrimp
3 tbsp olive oil
6 cups fish/vegetable stock
8 scallops
1 onion finely chopped
1/2 - 1 tsp red pepper flakes
2 cloves garlic finely chopped
1 1/2 cups italian short grain rice
4 plum tomatoes seeded and diced
1/2 cup dry white wine
salt and pepper
3 tbsp butter
3 oz arugula leaves
1 tbsp flat leaf parsley

1.  peel shrimp. leave tails. reserve shells, remove veins. 1 tbsp oil add shells and cook till pink.  add stock.

2.  heat 1 tbsp oil in heavy pan.  add scallops and sear 2 mins on each side.  remove scallops.  add shrimp and cook 3 mins. remove shrimp.

3.  lower heat to medium.  add 1 tbsp oil add onion and saute 2-3 mins till translucent and stir in red pepper flakes and garlic.  cook 1 min stir in rice and stir until grains make clicking noise.  add wine and stir 2 mins.

4.  add stock until liquid is absorbed slowly.  add tomatoes and season to taste until rice is al dente and consistency is runny.  remove from heat. stir in shrimp, butter, arugula, parsley.  Place scallops on the surface and cover and rest for 3 mins. 

5.  transfer scallops to bowl and set aside.  stir risotto.  taste and add just seasoning.  stir again and spoon in bowls and top with scallops.

Fig and Blue Cheese Squares

These little bites are a nice play of sweet and savory.  The blue cheese is a nice balance the sweetness of the fig spread.  The fig spread I found was a fig orange spread at the grocery store.  It can be found near the cheeses.

Ingredients

One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
1/2 cup fig preserves
3/4 cup crumbled Blue cheese (4 ounces)


Directions

1. On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.

2. Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes [ keep an eye on these - mine puffed up so much I had to take them out to smush them down!] , until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.

3. Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon of the fig preserves. Sprinkle with the Blue cheese and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

Steak And Chimichurri Toasts

So is it chimiChurri or Chimichurri.  Which C gets the harder accent? Either way, this was the first time I made this sauce.  I never really understood how it could add to the flavor of meat.  I am a purist when it comes to steak. I like to taste the rareness of the beef.  Vampire-like I know.  However, this sauce does add a little something something.  It's not too spicy as it only has a little crushed red pepper.  You can add more if you like the kick!



Ingredients:
1 cup packed fresh parsley 
3/4 cup olive oil 
3 tablespoons red wine vinegar 
2 tablespoons dried oregano 
2 teaspoons ground cumin 
1 teaspoon salt 
2 garlic cloves, minced 
1/2 teaspoon dried crushed red pepper 
2 1-pound pieces flank steak
1 16-ounce thin French-bread baguette, cut into 40 slices Additional olive oil

Directions:
1.  Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. 
2.  Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
3.  Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
4.  Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. 
5.  Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.

Smoked Salmon Toasts

These little bites were a hit.  I used Echo Falls smoked salmon.  The red onion adds a little bit of sweetness and the caper adds a little bit of tartness.  The sesame melba toast adds nutty crunchiness. 

Tiny bites of goodness

Ingredients:
1 package Sesame Melba toasts
1 small container cream cheese
1 package smoked salmon
Capers
Red Onion sliced

Directions:
Lay out crackers on serving tray, and spread each with an equal amount of cream cheese. Remove salmon from packaging and cut into thin strips. Place one strip on each cracker in the shape of a squished “S”. Press a few capers into the expose cream cheese and top with a small slice of red onion. Garnish with fresh dill if desired. Keep in refrigerator and serve wine tasting appetizer within 15 to 20 min.

Wine Party: Chicken-Liver Pate

 We just had a great wine tasting party this past weekend.  Great turn out, great friends and great wine!  I dunno about you, but I've always had issues balancing a glass of wine with a plate of food.  So I wanted to make little bites that went well with wine since we would be drinking alot of it.  The next several posts will be appetizers and desserts that I served at the party.  This pate is creamy and delicious. The apple in it makes it a little sweeter than the store bought pates I've had before.  Beware, this makes alot of pate, but it can be frozen and used within a couple of weeks.

Ingredients

2 tablespoons unsalted butter
2 slices of bacon, cut into 1/2-inch dice
1 pound chicken livers, trimmed
Kosher salt and freshly ground white pepper
1/2 small onion, finely diced
1 small Granny Smith apple—peeled, cored and finely diced
1/4 teaspoon ground allspice
1/4 cup white wine
1 1/2 cups half-and-half
5 large egg yolks
Toasted baguette slices

Directions
1. Preheat the oven to 300°. Butter four 1-cup ramekins. In a large skillet, melt the butter. Add the bacon and cook over moderate heat until lightly browned, about 4 minutes. With a slotted spoon, transfer the bacon to a plate. Add the chicken livers to the skillet, season with salt and white pepper and cook over moderate heat until browned, about 2 minutes per side. Transfer to the plate.
2. Add the onion, apple and allspice to the skillet and cook over low heat, stirring occasionally, until the onion and apple are softened, about 5 minutes. Add the wine. Put the apple-onion mixture into a blender and let cool to room temperature.
3. Add the bacon and chicken livers to the onion-and-apple mixture in the blender, along with the half-and-half, egg yolks and 1 teaspoon of kosher salt. Blend until very smooth. Pass the mixture through a coarse sieve into a large glass measuring cup. Pour into the prepared ramekins and transfer to a small roasting pan. Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken-liver mousse for about 1 1/2 hours, until an instant-read thermometer inserted in the mousse registers 155°. Remove the ramekins from the water bath and let cool to room temperature.
4. Cover and refrigerate the ramekins until the mousse is chilled, preferably overnight. Serve with toasted baguette slices