There are so many resolutions one could make. This year I am trying to keep them to things I might be able to control.
1. Be healthier in eating and exercising
2. Less clutter in my life and in my house
3. Eat fabulously.
Well 2012 would not be fun if I didn't include #3. Don't get me wrong. I had fabulous food in and out of my house in 2011 (Cityzen for my birthday & Kushi off the top of my mind ), but maybe I'll make sure to tell you about the ones out of my house in 2012. With that said, I did slack in my posting last year. I did cook many more dishes than the ones that got posted. Don't worry. They are not lost. They are in queue for this year :) Stay tuned. My sister and I cooked a bunch over the holidays and I have the pics to post to my blog. Sorry Jess! I'll be sure to give her credit where credit is due. She really was a trooper and was much more of an executive chef this year than the sous chef she says I always make her. Thanks Jess for the fun times this past holiday - I'll be working off the pounds I gained at the gym.
So I already started on #1. A friend of mine at work told my about this movie Fat, Sick and Nearly Dead and that she started the program Reboot Your Life. I read the 3 programs that the "diet" has available. I doubt my diabetes doctor with approve of following the any of the programs. However, that has not stopped me from changing my diet a bit. I tried 2 juices already. The first juice was not so bad. The beet juice I had after that had me rethinking juicing. Nevertheless, I was lucky that someone at work overheard my new initiative and gave me a juicer she was not using!!! So I hope to continue juicing into 2012 to get more fruits and veggies into my diet and possibly substitute some of the unhealthy snacks I do have like spinach dip, candy and chips.
January 2nd and I have already started to on my decluttering in my house. I attacked the attic. I convinced my husband in these projects it will get worse before it gets better. We took everything out of the attic and only put about half of the things back in. Now I can walk into our storage and access items all the way in the back! We've already filled our trash cans with garbage and one car full of items to go to the donation bins. AND I have a pile of items to save up for our neighboorhood yard sale in the spring (I had to argue to keep items for that). You cannot change me in a day. I'm a work in progress. Next weekend I'll work on another part of my house. It was sad that no one will see how organized my attic is, but I needed to get the Christmas stuff put away.
Anyway, here's to 2012 and keeping my realistic resolutions!
Monday, January 2, 2012
Saturday, December 10, 2011
Peach cobbler
- Our summer CSA brought us loads of peaches. While I love a nice bowl of peaches, I needed to find another way to eat them. My friend was coming over for dinner. She is a bit of a healthy eating nut, so I thought how much healthier can you get than fresh fruit.
- This cobbler is really only meant for two people, but it can fill up 6 if you top it with ice cream. The little bit of orange zest gives it a great twist. Yum.
- Ingredients:
3 tablespoons brown sugar
2 teaspoons cornstarch
1/4 cup water
1/2 cups sliced fresh or frozen peaches
1 tablespoon butter or margarine
1 teaspoon lemon juice
TOPPING:
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
Pinch salt
2 tablespoons milk
4 1/2 teaspoons butter or margarine, melted
1/4 teaspoon grated orange peel
Directions:
1. In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice.
2. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange peel. Transfer hot peach mixture to an ungreased 1-qt. baking dish. spoon topping over peaches. Bake, uncovered, at 400 degrees F for 25 minutes or until golden brown.
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| Cobbler love |
Thursday, December 1, 2011
Salted Caramel Ice Cream
I always thought making ice cream was hard. This was a cake walk. No pun intended. This is delicious and even my daughter loved it. The salt definitely did not turn off the kids.
You really don't need an ice cream maker to make ice cream. Just freeze a glass bowl before you start.
Adapted from Epicurious
Ingredients:
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
Directions:
1. Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. This takes 8-10 minutes.
2. Add 1 1/4 cups heavy cream and stir until all of caramel has dissolved. There will be chunks of sugar still left. You can filter this later and leave the chunks to show it's home made.
3. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
4. Bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
5. Whisk eggs in a medium bowl, and add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan with caramel and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens up and coats back of spoon (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
5. Pour custard into frozen glass bowl or freezer ice cream container. Stir mixture and the freeze custard. Once frozen transfer to an air tight freezer container.
You really don't need an ice cream maker to make ice cream. Just freeze a glass bowl before you start.
Adapted from Epicurious
Ingredients:
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
Directions:
1. Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. This takes 8-10 minutes.
2. Add 1 1/4 cups heavy cream and stir until all of caramel has dissolved. There will be chunks of sugar still left. You can filter this later and leave the chunks to show it's home made.
3. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
4. Bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
5. Whisk eggs in a medium bowl, and add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan with caramel and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens up and coats back of spoon (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
5. Pour custard into frozen glass bowl or freezer ice cream container. Stir mixture and the freeze custard. Once frozen transfer to an air tight freezer container.
Veal Osso Buco with Pappardelle
Fancy cooking night with friends...Seriously we cook from 4-8pm. Each time we realize we should start earlier. Last time we made yummy ravioli and lamb ragu pasta (sorry we were too hungry to take pictures). This time we thought we would make it a bit easier. A dish that will cook with little intervention. WRONG. We chopped before we braised in the oven. Then we were so busy making pasta that there was little time to sit. Result: Worth it! This was so delicious that I used the left over sauce to make more pasta sauce the next day.
Just in case you are wondering, veal shanks can be found by special order from your grocery store. It's worth your time to call ahead to see if they have shanks in stock. I called ahead to my local Whole Foods and they didn't call them veal shanks. They called them Osso Buco. Happy shopping and eating. If this dish doesn't fill you out, check out the dessert we had ...Salted Caramel Ice Cream.
Recipe adapted from Epicurious
Ingredients:
Four 12-ounce veal shanks
Kosher salt
Freshly ground black pepper
1/4 cup vegetable oil
1 cup all-purpose flour
2 carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
1 cup dry red wine
4 cups veal stock or chicken stock
3 cups chicken stock
I can whole peeled tomatoes
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Directions:
1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
2. Preheat the oven to 350°F. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
3. Heat a large dutch oven over high heat. Put the oil into the casserole and let it heat.
4. Place the flour in a bowl and dredge the shanks through it shaking off the extra flour. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside.
5. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
6. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
7. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid to remove all vegetables and reserve the veggies. Bring the strained liquid to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
8. To serve, remove the twine, put a single osso buco (veal shank) in a bowl, and serve with a cup of sauce and vegetables over it.
Pappardelle
Ingredients:
2 cups flour
3 eggs
1 tbsp oil
1 tsp salt
Directions:
1. In a pile of flour make a little bowl. Place the 3 eggs in the middle of the bowl with the oil and salt. With a fork, slowly break the yolks and start bringing in the flour. Start massaging the dough until it is completely mixed. Let it sit for 15-20 mins.
2. Divide the dough to 4 pieces. With the first piece start flattening to the point where you can run it through the pasta machine.
3. Fold the resulting dough into thirds. Continue thirds and decreasing the pasta machine thickness until you get to about level 6. Then run it through once per level to desired thickness. Cut each pasta sheet to two inches and toss in flour so it doesn't stick. Repeat with the remaining dough.
4. Cook for 3-4 minutes in salted boiling water.
Just in case you are wondering, veal shanks can be found by special order from your grocery store. It's worth your time to call ahead to see if they have shanks in stock. I called ahead to my local Whole Foods and they didn't call them veal shanks. They called them Osso Buco. Happy shopping and eating. If this dish doesn't fill you out, check out the dessert we had ...Salted Caramel Ice Cream.
Recipe adapted from Epicurious
 |
| Veal shanks with Pasta |
Four 12-ounce veal shanks
Kosher salt
Freshly ground black pepper
1/4 cup vegetable oil
1 cup all-purpose flour
2 carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 garlic cloves, sliced
1 cup dry red wine
4 cups veal stock or chicken stock
3 cups chicken stock
I can whole peeled tomatoes
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Directions:
1. Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt. Refrigerate for 2 hours.
2. Preheat the oven to 350°F. Rinse the veal shanks of their salt and pat dry with paper towels. Wrap each veal shank once around the circumference so that it holds the bone and meat together in the center. Tie the twine with a good knot. Season the veal shanks with pepper.
3. Heat a large dutch oven over high heat. Put the oil into the casserole and let it heat.
4. Place the flour in a bowl and dredge the shanks through it shaking off the extra flour. Brown the veal shanks in the hot oil for about 5 minutes on each side, or until browned on all sides. Remove from the pan and set aside.
5. Add the carrots, celery, onion, and garlic to the pan and cook over medium-high heat for 2 to 3 minutes, stirring constantly. Add the wine, bring to a boil, and cook for about 2 minutes, or until reduced by half.
6. Add the stocks, tomatoes, thyme, rosemary, and bay leaf to the pan. Return the veal shanks to the pan and bring to a boil over high heat. Once the liquid boils, cover, transfer to the oven, and cook for 2 1/2 hours, until the meat is fork tender and falling off the bones.
7. Remove the herbs from the braising liquid and discard. Let the veal shanks come to room temperature in the braising liquid. Remove the veal shanks and set aside. Strain the liquid to remove all vegetables and reserve the veggies. Bring the strained liquid to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any grease or foam that rises to the surface. Return the strained vegetables to the liquid and taste for seasoning.
8. To serve, remove the twine, put a single osso buco (veal shank) in a bowl, and serve with a cup of sauce and vegetables over it.
Pappardelle
Ingredients:
2 cups flour
3 eggs
1 tbsp oil
1 tsp salt
Directions:
1. In a pile of flour make a little bowl. Place the 3 eggs in the middle of the bowl with the oil and salt. With a fork, slowly break the yolks and start bringing in the flour. Start massaging the dough until it is completely mixed. Let it sit for 15-20 mins.
2. Divide the dough to 4 pieces. With the first piece start flattening to the point where you can run it through the pasta machine.
3. Fold the resulting dough into thirds. Continue thirds and decreasing the pasta machine thickness until you get to about level 6. Then run it through once per level to desired thickness. Cut each pasta sheet to two inches and toss in flour so it doesn't stick. Repeat with the remaining dough.
4. Cook for 3-4 minutes in salted boiling water.
Wednesday, November 30, 2011
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.
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.
 |
| 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.
Monday, November 28, 2011
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.
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.
Monday, October 31, 2011
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!
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.
 |
| Risotto |
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.
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