Friday, November 27, 2020

Turkey Shepherd's Pie

 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. 



Dough
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

Poached & Roasted Turkey

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

Beet-Pickled Curried Deviled Eggs

 

For the pickled beets:
1 cup water
1/2 cup vinegar
2 beets, peeled and sliced
1 shallot, chopped
1 tsp sugar
1/2 tsp whole black peppercorns, lightly crushed
1/4 tsp fennel seeds, lightly crushed
1/4 tsp mustard seeds, lightly crushed
1 tsp sea salt



For the curried deviled eggs:
  • 6 boiled eggs
  • 3 Tbs mayonnaise
  • 1 1/2 Tbs Greek yogurt
  • 1 1/2 tsp curry powder
  • 3/4 tsp brown mustard
  • 1 garlic clove, pressed
  • salt and pepper to taste
  • chopped fresh dill
  • chopped pickled beets to garnish (optional)

To make the pickled beets:
  1. Peel the beets, slice in half, and then slice each half into thin pieces.

  2. In a mortar and pestle, lightly crush the black peppercorns, fennel seeds and mustard seeds.

  3. Mix all pickling ingredients, including the beets in a pot, and bring to a boil. Reduce heat and simmer for 10 minutes.  Let cool, and store in the fridge indefinitely. 


To make the deviled eggs:
  1. Halve each egg, and remove the egg yolks to a bowl.

  2. Place the egg halves in a jar, and pour the pickling beet juice over them.  Let sit for 10-20 minutes. 

  3. Mash the egg yolks with a fork, and add the mayo, yogurt, curry powder, smashed garlic, and mustard.  Taste and adjust the salt and pepper if needed.  Optionally, add some chopped fresh dill, and/or chives.  

  4. Once the egg halves have been dyed a pretty shade of magenta, remove from the marinade, and drain.  Fill each half with the curry-mayo filling, and garnish with some of the pickled beets, chopped very finely, and more fresh dill.

Wednesday, October 7, 2020

One Hour Whole Roasted Chicken

 

Ingredients:
  •  3 ½ - 4 ½ pound whole chicken, neck removed
    1 lemon, cut in halved
    1 head of garlic, halved
    Few sprigs of thyme, rosemary, parsley, sage
  • 5 tablespoons salted butter, melted
  • 2 tsp EACH: salt & pepper


Directions: 

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.

2.  Melt the butter in the microwave and using a pastry brush, brush half the butter generously all over the chicken, save remaining butter do not discard. Sprinkle with pepper.

3.  Roast chicken for 20 minutes, remove from oven, brush on the remaining butter mixture. Place the chicken back into the oven and continue roasting for 25 minutes. Insert a meat thermometer into the thickest part of the thigh and check to make sure it registers at 165 degrees F. Continue to roast for an additional 10-15 minutes for 4 to 4-1/2 lb chicken. Remove  from the oven and allow for it to rest for 15-30 minutes before carving.


Tuesday, August 18, 2020

No-Fail Roast Chicken with Lemon & Garlic

 


Ingredients:

3-1/2 to 4 lb chicken
1 lemon
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. 


Wednesday, July 29, 2020

Glazy Barbecue Sauce

Use this homemade sauce on your favorite bone-in chicken parts, and on whatever else you plan to grill.  Left-over sauce will keep for 2 weeks in the fridge.

2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons tomato paste
1/2 cup pure maple syrup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons rice vinegar
4 teaspoons Sriracha or favorite hot sauce

1.  Heat olive oil in a small saucepan over medium heat.  Cook garlic, turning occasionally, until golden brown - about 4 minutes.  Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened - about 3 minutes.  Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha.  Bring to a boil.

2.  Reduce heat to medium-low and simmer until flavors have come together - about 1 minute.

To use:  Prepare a grill for medium-high indirect heat; oil grate.  Season bone-in chicken cuts with salt.  Grill chicken over direct heat, turning every minute until browned on all sides - about 5 minutes.  Move chicken over indirect heat.  Cover, and continue to grill, turning every 5 minutes or so for 18-20 minutes. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer registers 160 for white meat and 165 degrees for dark meat, about 10 minutes longer.

Thursday, July 23, 2020

Fresh Mint & Raspberry Ice Cream

 In addition to being delicious and fairly simple to make, the recipe is wonderfully adaptable - substitute your favorite herb/fruit combination.



For the Raspberry Sauce
2 cups fresh raspberries
1 cup sugar
1/2 lemon, juice & zest


Ice Cream Custard Base
1 cup whole milk
2 cups cream
3/4 cup sugar
5 egg yolks

1-2 cups fresh mint leaves, torn


To make the raspberry sauce, combine the raspberries, sugar, and lemon juice and zest in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries have burst. Remove from heat and let chill. Strain through a fine mesh sieve to remove the seeds.

To make the custard, warm the milk, sugar, and the cream in a medium saucepan over medium to low heat until brought to a simmer. Remove from heat and add in the mint leaves, then cover for 1 hour to steep the mint. Whisk the egg yolks in a bowl and set aside.

Strain out the mint, then re-heat the mixture to a simmer. Remove pan from heat and gradually whisk the mixture into the egg yolks.  Return the mixture to the pan and place over low heat, stirring constantly until thick enough to coat the back of a spoon.  Remove from heat, strain into a bowl and place in an ice bath or in the fridge to chill. 

Once the custard is cool, churn it in a ice cream machine until a “soft-serve” texture is reached.  Transfer the ice cream to a chilled storage container, alternating between adding the ice cream and a swirl of raspberry sauce for a layering effect.