Salad with bean sprouts and gourmet mix sprouts

Ingredients

1 baby romaine lettuce
1/2 cup bean sprouts
1/4 cup mixed gourmet sprouts
1 tomato chopped
1 tablespoon chopped parsley
1 tablespoon chopped dill
Salt, pepper, lemon zest
Extra Virgin Olive Oil
White Balsalmic Vinegar

Directions

In a bowl of water, wash all the above ingredients, drain in  a colander and chop the lettuce, tomato, parsley and dill. Throw in bean sprouts and mixed gourmet sprouts.
Season with 1/2 teaspoon salt, 1/8 teaspoon  pepper and a pinch of citric acid. Add 4 tablespoons extra virgin olive oil and 3 tablespoons white balsalmic vinegar. Mix well.

Haddock with capers,lemon,dill and white wine

Ingredients

2 teaspoons capers (preferably salt packed)
2 haddock fillets
Kosher salt and freshly ground pepper
2 tablespoons butter
1 tablespoon olive oil
2 shallots minced
1 clove garlic minced
2/3 cup dry white wine
the juice of 1 lemon
1 tablespoon fresh parsley chopped
1 tablespoon fresh dill chopped
 grated zest of 1 lemon

Directions

Prepare the ingredients for the sauce first.
Place the capers in a small bowl of water, drain and pat dry with paper towels.
Chop parsley, dill and grate lemon zest. Add to capers and keep to one side.
Chop 1 clove garlic very fine and chop 2 shallots also very fine. Place the chopped garlic and shallots in a small bowl.  Keep to one side.
Measure  2/3 cup dry white wine in a cup and squeeze 1 lemon into the wine. Keep to one side.

Cut the haddock fillets into serving portions, season with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife. 6 - 8 minutes total. Using a slotted spatula transfer the fish to a warmed platter and cover loosely with silver foil.

Add the shallots and garlic to the pan and cook, stirring until fragrant, about 2 minutes. Add the wine  and lemon juice, increase the heat to medium high and boil until the sauce thickens slightly ( 3 minutes). Stir in the parsley, dill, capers and lemon zest and season with salt and pepper.

Pour the warm sauce over the fish, garnish with dill fronds and lemon wedges and serve with asparagus and salad.

      

Turkey (Thanksgiving continued)

The Turkey

A whole turkey requires 15 minutes to prepare for roasting.
Prepare stuffing separately a day ahead, keep stuffing in a covered casserole in the refrigerator. You can stuff the turkey, but you can also bake the stuffing with the turkey during the last hour of roasting time.
Refrigerate turkey below 40 degrees Fahrenheit.
A frozen turkey can be kept in a freezer for up to a year, so long as it is in its original wrapper and has never been defrosted.

To thaw a turkey, there is no hurry, place the turkey in its original wrapping in the refrigerator. Allow 24 hours per 7 pounds to completely thaw.
Or for a faster thaw, place turkey in its original wrapping in sink and cover with cold water. Allow about half an hour per pound of turkey to completely thaw. Change water every 30 minutes. Refrigerate or cook once turkey is thawed. Never re-freeze a defrosted turkey.

The best size is about 13 lbs for a turkey, this is good for about 10 people and leftovers the next few days. I buy two 13 pound turkeys for 20 people.
If you are having 30 to 35 people, and only one oven, then you need a large turkey weighing 28 lbs.
I’ll give you the directions for both sizes.
I generally order the fresh turkey(s) from Nichols a month ahead and arrange to pick up on Tuesday before Thanksgiving.

Make sure you have all the ingredients needed ahead of time.
You will need heavy duty wide length silver foil, turkey pins, a large roasting pan, kitchen string for trussing, Pam spray, 1/2 cup butter, 1 package of bacon.


Ingredients for the stuffing

1 package croutons
1 pound Gianelli sweet sausage
1 stalk celery chopped
1 can cream of mushroom soup (Campbell’s)
1 package slivered almonds

Directions for stuffing

Remove the casing from the sausage, break up the sausage meat and saute in two batches in a pan.
Mix all the ingredients together and place in the refrigerator covered.
This can be made the day before.
Never stuff the turkey until the stuffing is completely cooled.

To Prepare the Turkey:
Remove the neck from the breast cavity and the giblets from the neck cavity. Rinse the outside and inside of turkey with water and pat dry with a paper towel.
Rub cavities with salt and pepper, stuff both cavities with the cooled stuffing.
Secure the ends with pins, using string, tie up the turkey (known as trussing the turkey) so that the legs and wings are secure to the sides of the turkey.
Rub the outside of the turkey with salt and pepper. Place 1/2 cup butter sliced into chunks on top of the turkey, then cover the whole turkey with strips of bacon.
Place the turkey in a roasting pan and cover with silver foil, so that the foil is slightly tented, but tightly sealed so that no air escapes.

Turkey done this way is moist and tasty every time,

For a 13 pound turkey....
To eat at 6 p.m.......
9:30 a.m. preheat the oven at 275 degrees Fahrenheit.
10 a.m place turkey in oven.
3:00 p.m. turn oven up to 325 degrees Fahrenheit, keep turkey covered.
4:30 p.m. remove foil, brush turkey with butter, turn oven up to 350 degrees Fahrenheit.
5:00 p.m. remove turkey from oven  and let stand for one hour before carving.

For a 26 - 28 pound turkey
To eat at 2 p.m.
1:00 a.m. place turkey in oven covered
7:00 a.m. turn oven up to 325 degrees Fahrenheit, keep turkey covered
12:30 p.m. remove foil, brush turkey with butter, turn oven up to 350 degrees Fahrenheit.
1:00 p.m. remove turkey from oven and let stand for one hour before carving.

For 26-28 pound turkey
To eat at 6 p.m.
7:00 a.m. place turkey in oven covered at 275 degrees Fahrenheit
1:00 p.m. turn oven up to 325 degrees Fahrenheit, keep turkey covered.
4:30 p.m. remove foil, brush turkey with butter, turn oven up to 350 degrees Fahrenheit
5:00 p.m. remove turkey from oven and let stand for one hour before carving. 

Herbed Faux-tisserie Chicken and Potatoes

This issue of Bon Appetit is really good. This one by Carla Lalli Music, food and features editor, states her ‘quest is to recreate the texture of rotisserie chicken’. It is slow roasted in the oven for 3 hours. I always make the recipe before I post it to see if it works. We ate this last night, the skin was crunchy and very tasty, the meat was juicy and tender. Not a lot of preparation, easy to put together and slow roasting means you can wander off and do something else.


Ingredients

1 3 1/2 - 4 lb chicken
1 lemon quartered
1 head of garlic, halved crosswise
2 lbs Yukon Gold potatoes, scrubbed and halved
2 teaspoons fennel seed
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram, plus 4 sprigs
2 tablespoons finely chopped fresh thyme plus 4 sprigs
Kosher salt
Black pepper (freshly ground)
6 tablespoons olive oil divided


Directions

Preheat oven to 300 degrees Fahrenheit
Coarsely grind fennel seeds and red pepper flakes with a mortar and pestle. Combine the round fennel seeds and red pepper flakes with the chopped marjoram, chopped thyme leaves, 1 tablespoon Kosher salt, 1/2 teaspoon black pepper and  3 tablespoons olive oil in a small bowl. Rub chicken inside and out with the spice mixture. Stuff the chicken with the quartered lemon, the whole garlic halved, 2 sprigs of marjoram and 2 sprigs of thyme. Tie the legs together with string.
Toss  2 lbs Yukon Gold potatoes, halved in 3 tablespoon olive oil, season with salt and pepper. Push the potatoes to the edges of the baking sheet and scatter remaining marjoram and thyme sprigs in the center. Place the chicken on the herbs. Roast, turning potatoes and basting chicken every hour until skin is browned, the meat is extremely tender and the potatoes are golden brown. Approximately 3 hours. I actually basted every 30 minutes.
Let the chicken rest for at least 10 minutes before serving.

Short Rib Pot Pie

Short Rib Pot Pie

 This recipe was in Bon Appetit, submitted by Meryl Rothstein, the senior associate editor. I initially tried his method of using lard and butter for the pastry using a food processor, but my dough came out like a solid lump, would have made a good bowling ball. The next time I eliminated the food processor, the lard really makes a good flaky crust. He brushed his pastry with heavy cream and sprinkled sea salt on top, this is delicious.  I also had some leftover mushrooms which I decided to throw in. I love this pot pie!
The filling can be made 2 days ahead. There is enough here for a 2 quart shallow baking pan, or 2 x 8” pie plates or 8 individual dishes.

Ingredients for the filling

3lbs boneless beef short ribs, cut into 2” pieces
Kosher salt
Ground pepper
1/2 cup all purpose flour
2 tablespoons olive oil
1 package frozen pearl onions thawed
4 cloves garlic chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme plus 2 tablespoons chopped thyme
1 package baby bel mushrooms, sliced and cooked.

Directions

Cut the short ribs into 2” cubes. Sprinkle with Kosher salt and pepper. On a flat baking sheet, spread 1/2 cup flour and toss the meat in the flour.
In a heavy skillet, put 2 tablespoons olive oil and working in batches, shake the flour off the meat and cook over high heat until deeply browned on all sides. Put meat to one side in a bowl and continue sauteing the meat in batches. You may have to add more olive oil (I did, it seemed to dry out). The recipe used a large heavy pot, and cooked everything in that. I would do the meat etc. in a cast iron skillet as I don't think my large pot was heavy enough. Remove the meat to a bowl with a slotted spoon.
Now add the thawed pearl onions in the same skillet, stirring from time time until golden brown, season with salt and pepper. Remove onions to a small bowl with a slotted spoon. Reduce heat to medium, add 4 cloves garlic chopped and saute for one minute. Add tomato paste and cook stirring until dark in color (about 4 minutes) Add 2 cups red wine, 2 rosemary and 6 thyme sprigs. Bring to a boil, scraping up browned bits until liquid is reduced by half.
Place the meat in a large pot, pour the wine mixture from the skillet into the pot. Add 1 cup of water to the skillet, swish around and pour that over the meat. Then add another 5 cups water and bring to a boil.
Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon. About 3 hours.
Add onions and chopped thyme to the pot and stir to break up short ribs. Remove herb sprigs. Add the mushrooms.

Pastry

Ingredients
2 cups all purpose flour
2/3 cup lard (Morrell)
1/4 cup cold water
1 teaspoon salt
Heavy cream
Sea Salt.

Directions

Place the flour in a large mixing bowl. Add 1 teaspoon salt.
Add 2/3 cup lard and rub the flour and lard together with your hand until it look like large crumbs. Trickle in 1/4 cold water and move the mixture around until it all comes together  to form a light dough.  Chill the dough for at least 1 hour before using.

Roll out dough on a lightly floured board to about 1/8” thick.
Transfer filling to a 2 quart shallow baking dish (I used two 8” pie dishes) or you can use 8 individual dishes.
Place the dough over the top.
Crimp the edges and make slits on the top of the dough.
Brush with heavy cream and sprinkle sea salt over the dough.
Bake in oven at 375 degrees Fahrenheit until crust is golden brown and the filling is bubbling.
50 - 60 minutes for the 2 quart dish
35 minutes for the 8” pie dish
30 minutes for the smaller dishes.
Let sit for at least 5 minutes before serving.

Ham and Broccoli Quiche

Ham and Broccoli Quiche

Quiche Pastry

Ingredients

flour
spry
water
salt
beaten egg

Directions

This is enough for a 20cm pie pan (I use pyrex).
1 cup flour in a bowl, add a half teasp. salt, mix together a bit.
Take 1/2 cup spry and rub it together with the flour so it becomes like thick breadcrumbs.
Add 1/4 cup very cold water and mix together quickly, it should all bind in a ball.

Preheat oven to 350 degrees F.
Roll out the dough into a larger circle than the pie pan, fold the dough in half and place it in half of the pan. Then unfold the top half and press the dough into the sides and bottom of the pan with your fingers. Prick with a fork all over the dough.
Place in the center of the oven and bake for 15 minutes.
Remove from oven and paint the inside with beaten egg (use the rest for the filling)
Put pie pan back in oven and bake for another 5 minutes.

For The Filling

Ingredients

1 head broccoli
1 1/2 cups leftover ham
1 cup grated gruyere cheese
3 eggs plus 2 egg yolks
1/2 cup milk
1/2 cup yoghurt
Salt
Pepper
Mustard

Directions

You can either use frozen broccoli heads thawed, or prepare the broccoli yourself. Cut the broccoli into florets, sprinkle with salt and 1 tablespoon oil. Preheat oven at 400 degrees F. and bake for 15 to 20 mins, stirring occasionally. Remove broccoli and set aside.
Chop leftover ham into 1/4 inch cubes.
In a bowl, place 3 eggs, 2 egg yolks, 1/2 cup milk, 1/2 cup yoghurt, 1/4 teaspoon salt, shake of pepper and 1/2 teaspoon ground mustard. Mix together until well blended.
In the base of the baked pie shell, layer 1 1/2 cups ham, 1 cup grated gruyere, the broccoli and then pour over egg mixture.
Bake in oven at 350 degrees F. for 35 minutes.

Smoked Salmon Platter

Jason created this beautiful arrangement of Scottish smoked salmon, sliced cucumbers, sprigs of dill, chopped onion, capers, lemon wedges, baby romaine leaves............... I had to take a picture.