The recipes from smitten kitchen are typically high quality and well thought out. This recipe is no different. It makes a good cup of hot chocolate. The mix is so good that I made some extra to take with me for a ski trip. :)
1/2 cup (100 grams) granulated sugar
1 tablespoon (8 grams) cornstarch
3 ounces (85 grams) semi- or bittersweet chocolate, roughly chopped
1/2 cup (40 grams) cocoa powder, any kind you like
1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
1/8 teaspoon fine sea salt or 1/4 teaspoon kosher salt
Combine all ingredients in a food processor and blend until powdery. Don’t have a food processor? Chop or grate the chocolate until it is as fine as you can get it, and stir it into the remaining ingredients. Mixture keeps in an airtight container at room temperature for up to 2 months.
To use: Heat one cup of milk (coconut, almond or others would work here too) in a saucepan over medium heat until steamy. Add 3 tablespoons hot cocoa mix. Whisk over heat for another minute or two, until it begins to simmer and mix is completely dissolved. Pour into mug, top with mini-marshmallows or a dollop of whipped cream and hide somewhere nobody will make you share or give it to someone you love.
Sunday, January 25, 2015
Monday, January 19, 2015
Pikes Peak Roast
I recently bought a 1/2 cow with some friends and one of the cuts was a Pikes Peak Roast. I had no idea what that is, so I did a little searching and found the following recipe. I think it's a winner. My wife loved the gravy! And it's gluten free. :) I was surprised that there are no herbs included so I added a nice bunch of fresh thyme and a bay leaf for the cooking phase and removed the thyme when blending the sauce into the gravy.
Also, I would hold off on adding the extra water until you have blended the gravy. That way you can add water as you like to get the desired thickness.
Pikes Peak Roast (Heel of Round)
Prep time: 20 min.
Cook time: 2 1/2 – 3 h
Total time: 3- 3 1/2 h
Yield: 6
Ingredients:
3 lbs 8 oz pikes peak roast (Heel of Round)
2 Tablespoons oil
1 onion, large, chopped
3 carrots, big, chopped
2 cloves of garlic, chopped
2 tomatoes, chopped
2 cups red wine
3 cups water, divided (2-1)
salt to taste
freshly ground pepper
Directions:
Preheat your oven to 325 F.
Pikes Peak Roast (Heel of Round)
Prep time: 20 min.
Cook time: 2 1/2 – 3 h
Total time: 3- 3 1/2 h
Yield: 6
Ingredients:
3 lbs 8 oz pikes peak roast (Heel of Round)
2 Tablespoons oil
1 onion, large, chopped
3 carrots, big, chopped
2 cloves of garlic, chopped
2 tomatoes, chopped
2 cups red wine
3 cups water, divided (2-1)
salt to taste
freshly ground pepper
Directions:
Preheat your oven to 325 F.
Wash the roast and pat it dry. Season with salt and pepper.
Heat a bigger dutch oven on medium-high heat, add the oil, and brown the roast from all sides really well. Remove roast from the pot and add the onions and carrots and cook until well done and browned.
Add the garlic and cook for another minute.
Pour the red wine into the pot. Stir well to loosen all the brown bits on the bottom of the pot. Season with salt and pepper. Add 2 cups of water and the tomatoes.
Return the roast to the pot and place the pot with closed lid into the oven. Cook for about 3 hours or until the roast is very tender.
Remove pot from the oven and the roast from the pot. Add one cup of water and mix the sauce with a stick blender until well pureed. Season with salt and pepper.
Cut the roast against the grain into 3/4 inch slices. Return the slices to the pot and cover with the sauce.
Serve with some egg noodles and green salad.
Heat a bigger dutch oven on medium-high heat, add the oil, and brown the roast from all sides really well. Remove roast from the pot and add the onions and carrots and cook until well done and browned.
Add the garlic and cook for another minute.
Pour the red wine into the pot. Stir well to loosen all the brown bits on the bottom of the pot. Season with salt and pepper. Add 2 cups of water and the tomatoes.
Return the roast to the pot and place the pot with closed lid into the oven. Cook for about 3 hours or until the roast is very tender.
Remove pot from the oven and the roast from the pot. Add one cup of water and mix the sauce with a stick blender until well pureed. Season with salt and pepper.
Cut the roast against the grain into 3/4 inch slices. Return the slices to the pot and cover with the sauce.
Serve with some egg noodles and green salad.
Peanut Butter Oatmeal Smoothie
I randomly came across this recipe and it sounded really yummy. Unfortunately, that was not the case. I think the problem was that I did not use Soy milk which is much sweeter than goat's milk so the smoothie did not have enough sweetness to balance the strong peanut butter taste. Oh well. Don't substitute. :)
1 serving:
1/2 cup of Soy Milk
2 tablespoons Peanut Butter
1 whole Banana
1/4 cup Old Fashioned Oats
1 serving:
1/2 cup of Soy Milk
2 tablespoons Peanut Butter
1 whole Banana
1/4 cup Old Fashioned Oats
Mustard and White Wine Braised Chicken
Another winner recipe from Saveur. I really like the legs, but I know some people prefer the breast meat and I think this recipe would work fine with bone-in, skin-on breasts.
INGREDIENTS
2 tbsp. olive oil
2 lb. chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 cloves garlic, thinly sliced
½ cup dry white wine
1 cup chicken stock
¼ cup whole grain mustard
1 tbsp. finely chopped thyme
2 tbsp. roughly chopped tarragon, for garnish
INSTRUCTIONS
1. Heat oven to 375°. Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes. Transfer chicken to a plate; set aside. Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes. Add wine, stock, mustard, and thyme; bring to a boil. Return chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°.
2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes. Spoon sauce over chicken; garnish with tarragon.
INGREDIENTS
2 tbsp. olive oil
2 lb. chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 cloves garlic, thinly sliced
½ cup dry white wine
1 cup chicken stock
¼ cup whole grain mustard
1 tbsp. finely chopped thyme
2 tbsp. roughly chopped tarragon, for garnish
INSTRUCTIONS
1. Heat oven to 375°. Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes. Transfer chicken to a plate; set aside. Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes. Add wine, stock, mustard, and thyme; bring to a boil. Return chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°.
2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes. Spoon sauce over chicken; garnish with tarragon.
Friday, January 9, 2015
Perfect Steak with Roast Pepper Salsa
There are lots and lots and I mean lots of videos about cooking great steak. And over time I noticed some themes. How to use salt, how to get a good sear, etc. Lately I have noticed that people are cooking steaks slower at first in the oven, letting them rest, and then searing them at the end on high heat. This produces a very evenly cooked steak all the way through with a thin seared "crust" around the edge. I must say, this method is pretty darn good.
1 T vegetable oil
While the steaks are cooking, peel the skins from the peppers and discard tops, seeds and skins. Sometimes cold water helps the peeling process. Don’t worry if every bit doesn’t peel.
Roughly chop the flesh of the peppers and set aside.
In a small pan, heat olive oil on medium. Cook the tomatoes until they start to break down. Add the peppers and capers and adobo. Mix well and simmer partially covered until it starts to thicken.
Season with salt and pepper. Add a splash of white wine and let simmer again for another 5 mins or so.
Once the steaks are done, let them rest up to 10-15 mins while heating a cast iron pan on high heat.
Season the steaks with salt and pepper and sear them for 1 minute per side including the edge.
1 T olive oil
1 lb. sweet mini bell peppers
2 medium tomatoes, diced
1 T capers, chopped
1-1/2 t adobo sauce from a can of chipotle peppers in adobo
White wine
Salt and pepper
Preheat oven to 375.
Roast peppers in the oven until they start to bubble and char.
1 lb. sweet mini bell peppers
2 medium tomatoes, diced
1 T capers, chopped
1-1/2 t adobo sauce from a can of chipotle peppers in adobo
White wine
Salt and pepper
Preheat oven to 375.
Roast peppers in the oven until they start to bubble and char.
Place the peppers in a ziplock bag or airtight container to let them steam for about 20 minutes.
Meanwhile, reduce the temperature of the oven to 275.
Meanwhile, reduce the temperature of the oven to 275.
Drizzle vegetable oil over the steaks. Cook steaks on a rack over a roasting pan for approx 45-60 minutes until 125 degrees.
While the steaks are cooking, peel the skins from the peppers and discard tops, seeds and skins. Sometimes cold water helps the peeling process. Don’t worry if every bit doesn’t peel.
Roughly chop the flesh of the peppers and set aside.
In a small pan, heat olive oil on medium. Cook the tomatoes until they start to break down. Add the peppers and capers and adobo. Mix well and simmer partially covered until it starts to thicken.
Season with salt and pepper. Add a splash of white wine and let simmer again for another 5 mins or so.
Once the steaks are done, let them rest up to 10-15 mins while heating a cast iron pan on high heat.
Season the steaks with salt and pepper and sear them for 1 minute per side including the edge.
Serve the steaks immediately topped with salsa.
Sunday, January 4, 2015
Mr. B's Gumbo Ya Ya
This recipe comes from Saveur, and as usual, I think it is excellent. Because I'm not a big fan of butter both from a taste perspective and health perspective, I have experimented with making the roux with oil. I used olive oil and gluten free flour according to the proportions (1 c oil to 1-3/4 c flour) listed in the roux article.
INGREDIENTS
1 (3 ½-lb.) whole chicken
2 medium onions (1 quartered, 1 finely chopped)
3 stalks celery (2 halved, 1 finely chopped)
2 tbsp. black peppercorns
3 bay leaves
2 medium carrots, halved
2 sprigs thyme
16 tbsp. unsalted butter
1 ½ cups flour
1 each red and green bell pepper, minced
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 lb. andouille sausage, sliced
1 tbsp. Creole seasoning
1 tsp. cayenne pepper
1 tsp. dried thyme
½ tsp. crushed red chile flakes
Cooked white rice
INSTRUCTIONS
1. Bring chicken, quartered onion, halved celery, peppercorns, 2 bay, carrots, thyme sprigs, and 10 cups water to a boil in an 8-qt. saucepan. Reduce heat to medium-low; simmer until chicken is cooked through, 35-40 minutes. Remove chicken; cool, then shred meat. Strain stock; discard solids and set aside.
2. Heat butter in an 8-qt. saucepan over medium-high heat. Whisk in flour; cook, stirring, to make a dark roux, 18-20 minutes. Add remaining chopped onion, celery, and bay, plus bell peppers, garlic, salt, and pepper; cook, stirring, until soft, 8-10 minutes. Add andouille, Creole seasoning, cayenne, dried thyme, and chile flakes; cook until fat begins to render from sausage, 3-4 minutes. Stir in 5 ½ cups of reserved stock (chill remainder for another use); bring to a boil. Reduce heat to medium; cook, stirring, until thickened, 8-10 minutes. Add chicken; cook until hot, 2 minutes more. Serve with white rice.
INGREDIENTS
1 (3 ½-lb.) whole chicken
2 medium onions (1 quartered, 1 finely chopped)
3 stalks celery (2 halved, 1 finely chopped)
2 tbsp. black peppercorns
3 bay leaves
2 medium carrots, halved
2 sprigs thyme
16 tbsp. unsalted butter
1 ½ cups flour
1 each red and green bell pepper, minced
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 lb. andouille sausage, sliced
1 tbsp. Creole seasoning
1 tsp. cayenne pepper
1 tsp. dried thyme
½ tsp. crushed red chile flakes
Cooked white rice
INSTRUCTIONS
1. Bring chicken, quartered onion, halved celery, peppercorns, 2 bay, carrots, thyme sprigs, and 10 cups water to a boil in an 8-qt. saucepan. Reduce heat to medium-low; simmer until chicken is cooked through, 35-40 minutes. Remove chicken; cool, then shred meat. Strain stock; discard solids and set aside.
2. Heat butter in an 8-qt. saucepan over medium-high heat. Whisk in flour; cook, stirring, to make a dark roux, 18-20 minutes. Add remaining chopped onion, celery, and bay, plus bell peppers, garlic, salt, and pepper; cook, stirring, until soft, 8-10 minutes. Add andouille, Creole seasoning, cayenne, dried thyme, and chile flakes; cook until fat begins to render from sausage, 3-4 minutes. Stir in 5 ½ cups of reserved stock (chill remainder for another use); bring to a boil. Reduce heat to medium; cook, stirring, until thickened, 8-10 minutes. Add chicken; cook until hot, 2 minutes more. Serve with white rice.
Saturday, January 3, 2015
Chicken-Chile Soup
This recipe is from Justin Chapple via Food and Wine.
Time to break out the frozen turkey broth from Thanksgiving! I also had to use pasilla chiles and they were great. They were spicy and added a great depth of flavor to the soup.
I cooked the chiles, onion, and garlic by themselves for a bit and let them brown nicely. The chiles especially got good and charred before adding the coriander.
3 tablespoons extra-virgin olive oil
2 poblano or pasilla chiles—stemmed, seeded and thinly sliced
1 onion, chopped
2 garlic cloves, sliced
1 1/2 teaspoons ground coriander
Kosher salt
2 quarts chicken stock or low-sodium broth
4 cups shredded rotisserie chicken (1 1/4 pounds)
Two 15-ounce cans hominy, rinsed and drained
Chopped cilantro, sliced radishes and lime wedges, for garnish
In a large saucepan, heat the olive oil until shimmering. Add the chiles, onion, garlic, coriander and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 8 minutes. Add the stock and bring to a boil. Stir in the chicken and hominy and simmer over moderate heat for 5 minutes. Season the soup with salt. Ladle into shallow bowls, garnish with cilantro, sliced radishes and lime wedges and serve.
MAKE AHEAD The soup can be refrigerated for 2 days. Reheat gently before serving.
3 tablespoons extra-virgin olive oil
2 poblano or pasilla chiles—stemmed, seeded and thinly sliced
1 onion, chopped
2 garlic cloves, sliced
1 1/2 teaspoons ground coriander
Kosher salt
2 quarts chicken stock or low-sodium broth
4 cups shredded rotisserie chicken (1 1/4 pounds)
Two 15-ounce cans hominy, rinsed and drained
Chopped cilantro, sliced radishes and lime wedges, for garnish
In a large saucepan, heat the olive oil until shimmering. Add the chiles, onion, garlic, coriander and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 8 minutes. Add the stock and bring to a boil. Stir in the chicken and hominy and simmer over moderate heat for 5 minutes. Season the soup with salt. Ladle into shallow bowls, garnish with cilantro, sliced radishes and lime wedges and serve.
MAKE AHEAD The soup can be refrigerated for 2 days. Reheat gently before serving.
Thursday, January 1, 2015
Rigatoni All'amatriciana
This recipe comes from Salvatore Denaro via Saveur. Simple, flavorful, mildly spicy - classic.
SERVES 6-8
SERVES 6-8
INGREDIENTS
2 tbsp. olive oil
1 (12-oz.) piece pancetta, minced
1 tsp. crushed red chile flakes
1 large yellow onion, minced
Kosher salt, to taste
1 cup dry white wine
3 (16-oz.) cans whole peeled tomatoes, crushed by hand
1 lb. rigatoni
½ cup grated Pecorino Romano
INSTRUCTIONS
Heat oil in a 6-qt. saucepan over medium; cook pancetta until browned and crisp, 10–12 minutes.
2 tbsp. olive oil
1 (12-oz.) piece pancetta, minced
1 tsp. crushed red chile flakes
1 large yellow onion, minced
Kosher salt, to taste
1 cup dry white wine
3 (16-oz.) cans whole peeled tomatoes, crushed by hand
1 lb. rigatoni
½ cup grated Pecorino Romano
INSTRUCTIONS
Heat oil in a 6-qt. saucepan over medium; cook pancetta until browned and crisp, 10–12 minutes.
Add chile flakes, onion, and salt; cook until onion is golden, 10–12 minutes.
Add wine; cook, stirring and scraping up browned bits from bottom of pan, until almost evaporated, 12–15 minutes.
Add tomatoes; boil. Reduce heat to medium; cook until sauce is thickened, 45–50 minutes.
Meanwhile, cook pasta in salted boiling water until al dente, about 14 minutes. Drain pasta; stir into sauce with half the pecorino. Garnish with remaining pecorino.
Umbrian Vegetable Soup
This recipe is from Lidia Bastianich in Saveur magazine. I love a good soup on a cold winter's day, and this soup does not disappoint. The soffritto is the key to developing the flavor, but adding some Parmesan rind really helps provide depth. A soffritto is a vegetable mixture used in several Mediterranean cuisines as a base for soups and sauces. I don't really like frisée all that much so feel-free to substitute. I like escarole or broccolini.
1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed (about 2 loosely packed cups)
1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas
1⁄2 small head frisée, leaves cut into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan, for serving
1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt, 4 cups water and a piece of Parmesan cheese rind and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.
1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed (about 2 loosely packed cups)
1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas
1⁄2 small head frisée, leaves cut into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan, for serving
1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt, 4 cups water and a piece of Parmesan cheese rind and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.
Thanksgiving Menu 2014
I know I am a little behind schedule seeing that Christmas/Hannukah/Saturnalia/Winter Solstice/Kwanza etc. has already passed by, but I wanted to post the menu from Thanksgiving to provide links to the other posts. :)
Garlic confit with goat cheese, sliced apples and crackers
Cauliflower sesame spread with crudité
Roasted artichokes with faux caesar and lemon
Mashed potatoes (garlic and leeks)
Braised vegetables
Abruzzo Vegetable Casserole
Turkey
Crème brûlée with Nutella
Carrot Cake
Garlic confit with goat cheese, sliced apples and crackers
Cauliflower sesame spread with crudité
Roasted artichokes with faux caesar and lemon
Mashed potatoes (garlic and leeks)
Braised vegetables
Abruzzo Vegetable Casserole
Turkey
Crème brûlée with Nutella
Carrot Cake
Turkey - Spatchcock with Anise and Orange
This recipe is from Dawn Perry in Bon Appetit. It was easy and tasted great! Everyone loved it. Be careful if you have an old oven. You may need to extend the cook time. Make sure to check the temp with an accurate thermometer and make sure the turkey passes the "look" test as well.
Ingredients
5 teaspoons aniseed
½ cup kosher salt
¼ cup finely grated orange zest, plus 4 wide strips orange zest
2 tablespoons dark brown sugar
1 tablespoon coarsely chopped fresh rosemary, sprig reserved
1 tablespoon fresh thyme leaves, sprigs reserved
2 teaspoons freshly ground black pepper
1 12–14-lb. turkey (neck, giblets, and backbone removed and reserved)
2 medium onions, quartered
4 large carrots, peeled, halved
4 celery stalks
3 heads garlic, halved
½ cup olive oil
Preparation
Toast aniseed in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes. Let cool; finely grind in a spice mill or a mortar and pestle. (Alternatively, chop with a knife.)
Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 tsp. aniseed in a food processor.
Cut out the turkey's backbone using kitchen shears. It can be a little awkward, but good shears will cut through the ribs that join to the backbone. Place turkey, skin side down, on a cutting board. Use a knife to score down long oblong bone in the center of breast. Turn skin side up and press down on breastbone to flatten. You should hear a crack and feel the bones give way. Rub all over with salt mixture; place turkey, skin side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, 6–18 hours.
Preheat oven to 450°. Arrange onions, carrots, celery, garlic, and thyme and rosemary sprigs in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.
Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
Brush turkey with oil, add ½ cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350° and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, about 1 hour longer. Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.
5 teaspoons aniseed
½ cup kosher salt
¼ cup finely grated orange zest, plus 4 wide strips orange zest
2 tablespoons dark brown sugar
1 tablespoon coarsely chopped fresh rosemary, sprig reserved
1 tablespoon fresh thyme leaves, sprigs reserved
2 teaspoons freshly ground black pepper
1 12–14-lb. turkey (neck, giblets, and backbone removed and reserved)
2 medium onions, quartered
4 large carrots, peeled, halved
4 celery stalks
3 heads garlic, halved
½ cup olive oil
Preparation
Toast aniseed in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes. Let cool; finely grind in a spice mill or a mortar and pestle. (Alternatively, chop with a knife.)
Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 tsp. aniseed in a food processor.
Cut out the turkey's backbone using kitchen shears. It can be a little awkward, but good shears will cut through the ribs that join to the backbone. Place turkey, skin side down, on a cutting board. Use a knife to score down long oblong bone in the center of breast. Turn skin side up and press down on breastbone to flatten. You should hear a crack and feel the bones give way. Rub all over with salt mixture; place turkey, skin side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, 6–18 hours.
Preheat oven to 450°. Arrange onions, carrots, celery, garlic, and thyme and rosemary sprigs in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.
Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.
Brush turkey with oil, add ½ cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350° and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, about 1 hour longer. Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.
Mashed Potatoes
This recipe is a mash-up of all the mashed potato recipes I have read or tried over the years. Add whole roasted garlic cloves, greek yogurt, leeks, rosemary, etc. as desired to change up the final dish.
1 1/2 lbs yukon gold potatoes, peeled and quartered
Chicken broth
Salt and Pepper
Directions:
Cut potatoes into 1-2 inch pieces
Put potatoes. Add water until potatoes are covered. Salt the water. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
Drain the potatoes and put into a large bowl. Mash the potatoes while adding small amounts of chicken broth. Add broth until the potatoes are the desired consistency. Season with salt and pepper.
Cauliflower Sesame Spread
This recipe comes from Food and Wine. It was almost the favorite of Thanksgiving this year.
1 head of cauliflower (2 pounds), halved crosswise and thinly sliced
1/4 cup vegetable oil
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons ground coriander
Kosher salt
3 tablespoons tahini (sesame paste)
3 tablespoons fresh lemon juice
3 tablespoons chopped cilantro
Sesame seeds
Pita bread or chips, for serving
Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.
MAKE AHEAD The sesame-cauliflower spread can be refrigerated overnight.
1 head of cauliflower (2 pounds), halved crosswise and thinly sliced
1/4 cup vegetable oil
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons ground coriander
Kosher salt
3 tablespoons tahini (sesame paste)
3 tablespoons fresh lemon juice
3 tablespoons chopped cilantro
Sesame seeds
Pita bread or chips, for serving
Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.
MAKE AHEAD The sesame-cauliflower spread can be refrigerated overnight.
Garlic Confit
This is a super simple recipe from Linton Hopkins of Restaurant Eugene in Atlanta. I was very skeptical about it but it turned out to be pretty damn tasty. I used lard because I bought a 1/2 hog with some friends and we have a whole bag of pork fat that needs to get used up. If you use lard, I highly recommend that you serve the confit with green apple slices or some kind of tart/acidic fruit.
INGREDIENTS
2 cups canola oil, lard, or rendered chicken or duck fat
1 cup garlic cloves, peeled
INSTRUCTIONS
Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks.
INGREDIENTS
2 cups canola oil, lard, or rendered chicken or duck fat
1 cup garlic cloves, peeled
INSTRUCTIONS
Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks.
How to Render Lard
There are a million posts on the internet but I figured why not add another just in case. Don't worry if you don't get that many cracklings.
2 1/2 pounds pastured leaf lard or hog fat
1/2 cup filtered water
With a sharp knife, trim any blood spots or remaining meat from the lard. Chop the fat into smallish pieces.
Add the chopped fat and water to a heavy bottomed stock pot and simmer over medium-low heat, stirring occasionally.
After about 45 minutes to one hour, the water will evaporate, the fat will begin to melt and the cracklings - little bits of browned fat - will begin to float to the surface. Continue to gently stir the melted fat periodically, taking care not to let it splatter.
Eventually the cracklings will sink to the bottom of the stock pot, remove the pot from the heat.
Line a fine mesh sieve with cheesecloth and strain the melted fat, reserving the cracklings for another use (they're quite nice salted and eaten as a snack.)
Pour the melted fat into containers (glass jars are best) and allow to cool. The melted fat will be golden-brown in color, but, when cooled, will appear a creamy white.
2 1/2 pounds pastured leaf lard or hog fat
1/2 cup filtered water
With a sharp knife, trim any blood spots or remaining meat from the lard. Chop the fat into smallish pieces.
Add the chopped fat and water to a heavy bottomed stock pot and simmer over medium-low heat, stirring occasionally.
After about 45 minutes to one hour, the water will evaporate, the fat will begin to melt and the cracklings - little bits of browned fat - will begin to float to the surface. Continue to gently stir the melted fat periodically, taking care not to let it splatter.
Eventually the cracklings will sink to the bottom of the stock pot, remove the pot from the heat.
Line a fine mesh sieve with cheesecloth and strain the melted fat, reserving the cracklings for another use (they're quite nice salted and eaten as a snack.)
Pour the melted fat into containers (glass jars are best) and allow to cool. The melted fat will be golden-brown in color, but, when cooled, will appear a creamy white.
Carrot Cake
What a great recipe! Judy Haubert posted this to Saveur magazine and it's excellent! Plus it's gluten free! OMG! I think I am going to use all exclamation points for this post!
I did not use all the coconut and I could see making this recipe without the coconut too if you are not a coconut fan.
INGREDIENTS
FOR THE CAKE
1 tbsp. butter, for greasing pans
4 eggs, divided and at room temperature
2 egg whites, at room temperature
½ tsp. cream of tartar
½ cup sugar
⅓ cup light brown sugar
1 ½ cups shredded carrot (4 medium)
1 20 oz. can crushed pineapple, drained and squeezed dry
½ tsp. vanilla extract
1 cup chopped walnut pieces
1 cup cornstarch
½ tsp. baking soda
½ tsp. salt
¾ tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. freshly grated nutmeg
FOR THE FILLING
8 oz. cream cheese, soft
½ cup butter, soft
1 (1 lb.) box confectioner's sugar (approximately 3 ½ cups)
½ tsp. vanilla extract
3 cups sweetened shredded coconut
INSTRUCTIONS
1. Heat oven to 375°F with rack in the center position. Grease two 8-inch round cake pans with butter and line with parchment; set aside. Combine egg yolks with ⅓ cup brown sugar in a medium bowl and beat on high speed 2-3 minutes until very thick and pale in color. Fold in shredded carrot, pineapple and vanilla extract; set aside.
2. Pulse walnut pieces in a food processor until finely ground. Add cornstarch, baking soda, salt and spices; pulse to combine and set aside.
3. Beat egg whites and cream of tartar in a large bowl until foamy. Slowly whisk in ½ cup sugar and beat whites until stiff and glossy. Fold walnut mixture gently into whites, then fold blended whites gently into carrot mixture. Spread mixture evenly in prepared pans and bake 20–25 minutes until cakes are lightly browned and have pulled away slightly from the sides of the pans. Allow cakes to cool 30–45 minutes in the pans. Run a knife around the edges of cakes to loosen from pan, remove parchment and invert onto a wire rack.
4. Beat cream cheese and butter in a medium bowl until well-blended. Slowly beat in confectioner's sugar and vanilla. Place one cake round on stand or serving dish and spread ¾ cup of frosting evenly over surface, leaving a ½-inch border around edges. Sprinkle with ¾ cup of coconut and press lightly into the filling to set. Top with second layer, using remaining frosting to cover surface and sides of cake. Press remaining coconut evenly around sides and over top of cake. Cover and chill until ready to serve.
INGREDIENTS
FOR THE CAKE
1 tbsp. butter, for greasing pans
4 eggs, divided and at room temperature
2 egg whites, at room temperature
½ tsp. cream of tartar
½ cup sugar
⅓ cup light brown sugar
1 ½ cups shredded carrot (4 medium)
1 20 oz. can crushed pineapple, drained and squeezed dry
½ tsp. vanilla extract
1 cup chopped walnut pieces
1 cup cornstarch
½ tsp. baking soda
½ tsp. salt
¾ tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. freshly grated nutmeg
FOR THE FILLING
8 oz. cream cheese, soft
½ cup butter, soft
1 (1 lb.) box confectioner's sugar (approximately 3 ½ cups)
½ tsp. vanilla extract
3 cups sweetened shredded coconut
INSTRUCTIONS
1. Heat oven to 375°F with rack in the center position. Grease two 8-inch round cake pans with butter and line with parchment; set aside. Combine egg yolks with ⅓ cup brown sugar in a medium bowl and beat on high speed 2-3 minutes until very thick and pale in color. Fold in shredded carrot, pineapple and vanilla extract; set aside.
2. Pulse walnut pieces in a food processor until finely ground. Add cornstarch, baking soda, salt and spices; pulse to combine and set aside.
3. Beat egg whites and cream of tartar in a large bowl until foamy. Slowly whisk in ½ cup sugar and beat whites until stiff and glossy. Fold walnut mixture gently into whites, then fold blended whites gently into carrot mixture. Spread mixture evenly in prepared pans and bake 20–25 minutes until cakes are lightly browned and have pulled away slightly from the sides of the pans. Allow cakes to cool 30–45 minutes in the pans. Run a knife around the edges of cakes to loosen from pan, remove parchment and invert onto a wire rack.
4. Beat cream cheese and butter in a medium bowl until well-blended. Slowly beat in confectioner's sugar and vanilla. Place one cake round on stand or serving dish and spread ¾ cup of frosting evenly over surface, leaving a ½-inch border around edges. Sprinkle with ¾ cup of coconut and press lightly into the filling to set. Top with second layer, using remaining frosting to cover surface and sides of cake. Press remaining coconut evenly around sides and over top of cake. Cover and chill until ready to serve.
Crème Brûlée
After trying what seemed like a million recipes, I finally put together this one from which I have been able to get consistently excellent results. I know the straining step is a bit annoying, but it really makes a difference. The biggest reason I developed this recipe is because I have had problems with the traditional water bath method. Although, when the water bath method works, it's very good. The other issue with the water bath method is that embedding items like Nutella can be tricky because they have to cook with the cream and that doesn't always work correctly.
Makes 6 4 oz servings
6 egg yolks
2 c heavy cream
2 t vanilla or 1 t plus 1 half vanilla bean
6 T sugar
Nutella or berries (optional)
1. Whisk sugar, vanilla, and egg yolks
2. Cut vanilla bean in half and scrape out seeds into cream. Put the bean husk into the cream as well. Heat the cream in a double boiler, stirring gently until almost boiling. Discard the bean husk. Pour half the cream into the sugar/egg mixture.
3. Mix half the cream into the sugar and eggs until incorporated and then add everything back to the cream in the double boiler. Mix gently till incorporated.
4. Continue to heat the mixture until it becomes thick. Stir gently and constantly. Do not boil! As you stir and the mixture thickens - it will either look grainy or sometimes it may look a little like it’s becoming runny scrambled eggs.
5. Strain the mixture through cheesecloth and pour into ramekins. If you are using berries or Nutella, place a small amount of cream on the bottom of the ramekin and then add about 1 T of Nutella or berries. Then cover completely.
6. Chill well for at least 6 hours. Overnight is OK.
7. Sprinkle sugar over the top and torch until caramelized. Chill again until the ramekins are cool to the touch.
Makes 6 4 oz servings
6 egg yolks
2 c heavy cream
2 t vanilla or 1 t plus 1 half vanilla bean
6 T sugar
Nutella or berries (optional)
1. Whisk sugar, vanilla, and egg yolks
2. Cut vanilla bean in half and scrape out seeds into cream. Put the bean husk into the cream as well. Heat the cream in a double boiler, stirring gently until almost boiling. Discard the bean husk. Pour half the cream into the sugar/egg mixture.
3. Mix half the cream into the sugar and eggs until incorporated and then add everything back to the cream in the double boiler. Mix gently till incorporated.
4. Continue to heat the mixture until it becomes thick. Stir gently and constantly. Do not boil! As you stir and the mixture thickens - it will either look grainy or sometimes it may look a little like it’s becoming runny scrambled eggs.
5. Strain the mixture through cheesecloth and pour into ramekins. If you are using berries or Nutella, place a small amount of cream on the bottom of the ramekin and then add about 1 T of Nutella or berries. Then cover completely.
6. Chill well for at least 6 hours. Overnight is OK.
7. Sprinkle sugar over the top and torch until caramelized. Chill again until the ramekins are cool to the touch.
Pasta e Fagiole
This recipe is partly from Nella's in New York with some modifications from my mom and me. Overall, it's a great version of the classic Italian/Italian-American comfort-food soup. It keeps well for a couple days too. Oh and if by mistake you decide to use an immersion blender to blend the entire soup instead of just 3 cups - it's ok. It still tastes good. :)
1 lb dried or 30 oz canned cannellini beans
⅓ c olive oil or less
1 medium onion, finely chopped
4-8 garlic cloves, finely chopped
Red pepper
2 c chopped tomatoes, (pureed optional)
6 c chicken broth
Salt and pepper
2 bay leaves
1 sprig fresh rosemary or 1 t dried
6 large basil leaves, chopped (pureed with toms optional)
1 small piece of Parmesan rind
1-2 oz prosciutto end
Parmesan for serving
8-12 oz small pasta like ditalini - orzo is a good option for gluten free because it’s possible to get gluten free orzo.
If using dried beans, soak them in 2 quarts of water for 12 to 18 hours.
Change the water 2 times during that time. Drain.
In a large stockpot, heat the olive oil and prosciutto rind over medium heat till the prosciutto starts to brown.
Add the onions and cook for 8 minutes till soft.
Add the garlic and red pepper and cook for 4 minutes.
Add the beans, tomatoes, herbs, broth, salt, pepper, and cheese rind.
Bring to a boil. Reduce heat and simmer for 30-45 minutes. (30 mins is good for the canned beans)
Meanwhile, cook pasta.
When soup is done, discard the cheese rind, prosciutto, bay leaves, and rosemary.
Transfer 3 c to a food processor/blender and puree.
Return the pureed soup to the pot and heat through.
Serve and add pasta to each bowl. Garnish with additional grated cheese and red pepper.
1 lb dried or 30 oz canned cannellini beans
⅓ c olive oil or less
1 medium onion, finely chopped
4-8 garlic cloves, finely chopped
Red pepper
2 c chopped tomatoes, (pureed optional)
6 c chicken broth
Salt and pepper
2 bay leaves
1 sprig fresh rosemary or 1 t dried
6 large basil leaves, chopped (pureed with toms optional)
1 small piece of Parmesan rind
1-2 oz prosciutto end
Parmesan for serving
8-12 oz small pasta like ditalini - orzo is a good option for gluten free because it’s possible to get gluten free orzo.
If using dried beans, soak them in 2 quarts of water for 12 to 18 hours.
Change the water 2 times during that time. Drain.
In a large stockpot, heat the olive oil and prosciutto rind over medium heat till the prosciutto starts to brown.
Add the onions and cook for 8 minutes till soft.
Add the garlic and red pepper and cook for 4 minutes.
Add the beans, tomatoes, herbs, broth, salt, pepper, and cheese rind.
Bring to a boil. Reduce heat and simmer for 30-45 minutes. (30 mins is good for the canned beans)
Meanwhile, cook pasta.
When soup is done, discard the cheese rind, prosciutto, bay leaves, and rosemary.
Transfer 3 c to a food processor/blender and puree.
Return the pureed soup to the pot and heat through.
Serve and add pasta to each bowl. Garnish with additional grated cheese and red pepper.
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