Tuesday, August 24, 2021
Thursday, August 12, 2021
Cooking with honey can be problematic because it burns so easily. Wait until the chicken is almost done and then baste it with honey to give it wonderful flavor.
Friday, November 27, 2020
Put the Thanksgiving leftovers to good use in a one-stop-shop pie for dinner. The dough can be made a day ahead and kept in the fridge or stored in freezer for up to a month.
1-1/4 cups all-purpose flout
1/2 tsp kosher salt
6 Tbsp vegetable shortening, cut into pieces & chilled
3 Tbsp unsalted butter, cut into pieces & chilled
Turkey & Assembly
3-4 cups roasted turkey, shredded
1 cup of leftover gravy
1/2 tsp smoked paprika
2 cups of leftover mashed potatoes (or mashed sweet potatoes)
half & half, for brushing
Mix flour and salt in a large bowl with a fork to combine. Add shortening and butter and toss to evenly coat. Use two forks to smash butter and shortening, pressing into dry ingredients until some pieces are flat & thin, and a few large & chunky. Drizzle 1 tablespoon of ice water over mixture and stir with a fork. Knead dough gently in a bowl until it comes together.
Turn dough onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Press into a disc about 1 inch thick. Wrap in plastic wrap and chill 1 hour in fridge.
To assemble: let dough sit at room temperature for 5 minutes and then roll out on a lightly floured surface to a 10-1/2 to 12 inch round. Place dough in a 9-inch pie pan or a 10-inch cast iron skillet (you want dough to be 1-1/2 inches wider than pan). Allow dough to fill pan and crimp edges as desired.
Arrange meat evenly in dough and cover with gravy. Mound potatoes over meat. Using a wet knife or spoon, spread to edges, covering meat completely. Create decorative ridges in the potatoes with a fork, if desired. Sprinkle with paprika.
Brush dough with half & half. Bake pie until crust is golden brown, 35-45 minutes. Let cool 15 minutes. Serve with cranberry sauce!
Thursday, November 19, 2020
This turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It involves first poaching the bird, then roasting it the next day.
1 quart turkey stock
4 medium carrots, roughly chopped
3 onions, thickly sliced
1 head of garlic, peeled
butter, or duck fat (if available)
organic turkey, 14-16 lbs
salt & pepper
Combine the stock, carrots, onions and garlic in a stock pot large enough to hold the turkey. Fill it with water up to half-way. Bring to boil over medium-high heat.
While the stock heats, rinse the turkey and, starting at the neck, carefully seperate the skin from the breast and upper thighs with your fingers, being careful not to tear the skin. Rub butter or fat all over the outside, in between the skin and flesh. Truss the turkey. (This is note mandatory, but makes it easier to handle the bird later.)
When the stock begins to boil, generously season it with salt and pepper. Add turkey to pot and adjust heat so it simmers. Cover the pot with a lid and make sure the turkey is submerged. Simmer for 40 minutes, then remove pot from heat and let turkey slowly cool to room temperature in the broth, up to 4 hours. Refrigerate turkey still in pot.
The next day, preheat oven to 475 degrees F. Take the bird out of the pot, place it on a rack in a roasting pan and roast it in the oven for 30 minutes. Turn the oven off, leaving bird inside for about an hour.
When you are ready to eat, the turkey will be perfectly cooked and nicely roasted. Be sure to strain and save the left-over stock for soup.
Wednesday, October 28, 2020
Wednesday, October 7, 2020
1. Position a rack in the center of the oven & preheat the oven to 425ºF. Place the chicken on a cutting board and pat dry using paper towels. Season the inside of the cavity with ½ teaspoon of salt. Place the lemon halves, garlic head, and herbs inside the cavity. Place the chicken breast-side up in a large cast-iron skillet or an oven-safe frying pan. Sprinkle the chicken with the remaining 1 ½ teaspoon of salt all over.
Tuesday, August 18, 2020
3-1/2 to 4 lb chicken
1 head of garlic
1/2 stick of butter or 1/4 cup of olive oil
salt & ground pepper
1. Arrange a rack in the center of your oven and preheat to 425 degrees. Cut 1 lemon in half cross-wise and remove visible seeds.
2. Cut 1 head of garlic in half cross-wise.
3. Melt 1/2 stick of butter in microwave in a small bowl.
4. Place whole chicken on a cutting board and pat with paper towels to get as dry as possible.
5. With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin connecting the leg and breast, making about a 3"-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.
6. Season surface of the chicken and inside the cavity with salt & pepper.
7. Transfer the chicken, breast-side up, into a skillet and arrange lemon and garlic, cut-side down around the chicken.
8. Drizzle chicken with melted butter and transfer to oven.
9. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear.
10. Let chicken rest in skillet at least 15 minutes before carving—this will help the juices in the meat to settle. Transfer chicken to a platter. Pour all of the buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside.