Cafe au Lait
Recipe courtesy Sara Moulton
Show: Cooking Live
Episode: New Year's Day Brunch
4 cups hot coffee
4 cups scalded milk
6 cinnamon sticks
Into 6 large mugs pour equal amounts of coffee and milk and garnish each serving with cinnamon sticks.
Showing posts with label Festival. Show all posts
Showing posts with label Festival. Show all posts
Potato Hash with Baked Eggs
Potato Hash with Baked Eggs
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Breakfast for Dinner
4 large Russet potatoes, peeled and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup chopped onion
8 eggs
2 teaspoons chopped fresh oregano leaves
6 tablespoons freshly grated Parmesan, Asiago or other aged cheese
Preheat the oven to 375 degrees F.
Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Breakfast for Dinner
4 large Russet potatoes, peeled and cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup chopped onion
8 eggs
2 teaspoons chopped fresh oregano leaves
6 tablespoons freshly grated Parmesan, Asiago or other aged cheese
Preheat the oven to 375 degrees F.
Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool.
Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes
Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash.
Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.
Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto
Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto
Recipe courtesy Tyler Florence, 2007
Show: Tyler's Ultimate
Episode: Ultimate Pancakes
For the topping:
12 slices prosciutto
Salt and freshly ground black pepper, optional
4 Golden Delicious apples
1/2 stick butter, melted
1/4 cup maple syrup
For the pancakes:
2 cups ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch salt
Butter, for cooking
Confectioners' sugar, for dusting, optional
1 cup maple syrup, warmed on stove-top
For the topping:
Preheat oven to 400 degrees F.
On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.
Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.
For the pancakes:
Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.
Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.
To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.
Recipe courtesy Tyler Florence, 2007
Show: Tyler's Ultimate
Episode: Ultimate Pancakes
For the topping:
12 slices prosciutto
Salt and freshly ground black pepper, optional
4 Golden Delicious apples
1/2 stick butter, melted
1/4 cup maple syrup
For the pancakes:
2 cups ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch salt
Butter, for cooking
Confectioners' sugar, for dusting, optional
1 cup maple syrup, warmed on stove-top
For the topping:
Preheat oven to 400 degrees F.
On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.
Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.
For the pancakes:
Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.
Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.
To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.
each Ginger Bellini
Peach Ginger Bellini
Recipe courtesy Tyler Florence, 2007
Show: Tyler's Ultimate
Episode: Ultimate Pancakes
For the ginger simple syrup:
1/4 cup sliced fresh ginger, with skin
2 cups granulated sugar
2 cups cold water
For the peach puree:
10 ounces semi-frozen peaches
1/2 cup ginger simple syrup
For serving:
Ice cubes
1 bottle Champagne
Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
For serving:
Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
Recipe courtesy Tyler Florence, 2007
Show: Tyler's Ultimate
Episode: Ultimate Pancakes
For the ginger simple syrup:
1/4 cup sliced fresh ginger, with skin
2 cups granulated sugar
2 cups cold water
For the peach puree:
10 ounces semi-frozen peaches
1/2 cup ginger simple syrup
For serving:
Ice cubes
1 bottle Champagne
Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
For serving:
Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
Miniature Sweet Puffs
Miniature Sweet Puffs
From Food Network Kitchens
1/2 cup water
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon fine salt
2 tablespoons sugar
1/2 cup all-purpose flour
2 large eggs
1 tablespoon turbinado sugar, for sprinkling, optional, recommended: Sugar in the Raw
Confectioners' sugar
Serving Suggestion: Raspberry Cream, recipe follows, or mousse or ice cream of choice
Preheat the oven to 425 degrees F.
Bring the water, butter, salt, and sugar to a boil in a saucepan, over medium-high heat. Pull pan from the heat, add the flour at once and stir vigorously with a wooden spoon until all the flour is incorporated, about 1 minute. Return the pan to the heat and cook over medium-low heat, stirring constantly, for 2 minutes to evaporate some of the water and "cook" out the flour. The dough will get a bit shiny and stick to the pan a little.
Transfer the mixture into an electric mixer fitted with a paddle attachment. Mix together on medium speed, and, while the mixer is running, add 1 egg. Stop the mixer and scrape down the sides of the bowl. Repeat, adding the other egg. Mix until the dough is smooth and glossy and eggs are uniformly incorporated.
Using a pastry bag fitted with a plain tip, pipe the dough onto the baking sheet, into 1/4 to 1/2-inch balls. (Use a damp finger, to dab down the points of the dough to make perfect balls.) Sprinkle with the turbinado sugar, if desired. Bake 10 minutes, then reduce the heat to 375 degrees F (without opening the oven door), and bake until puffed up, and a rich golden brown, about 15 minutes more. Remove and poke with a toothpick. Bake an additional 10 minutes to dry the insides of the puffs. Cool on a rack.
Cut puffs in half and fill with Raspberry Cream, ice cream or your favorite filling. Dust with confectioners' sugar and serve.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Raspberry Cream:
1 cup raspberries
3 tablespoons sugar, plus more to taste
Freshly squeezed lemon juice, to taste
1/2 cup heavy cream, chilled
1 tablespoon confectioners' sugar
Mash the berries and sugar in a small saucepan with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low, and simmer, stirring frequently until the berries breakdown and get juicy, about 5 minutes. Strain mixture through a fine-meshed sieve into a bowl; discard the seeds. Cool. Adjust the sweetness or tartness of the sauce with more sugar and lemon juice, as needed.
Beat the cream until it holds a light peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a holds a soft, but firm peak. Gently fold raspberry sauce into the whipped cream until blended. Store in an airtight container in the refrigerator until needed.
Yield: about 2 cups
From Food Network Kitchens
1/2 cup water
4 tablespoons (1/2 stick) unsalted butter
1/4 teaspoon fine salt
2 tablespoons sugar
1/2 cup all-purpose flour
2 large eggs
1 tablespoon turbinado sugar, for sprinkling, optional, recommended: Sugar in the Raw
Confectioners' sugar
Serving Suggestion: Raspberry Cream, recipe follows, or mousse or ice cream of choice
Preheat the oven to 425 degrees F.
Bring the water, butter, salt, and sugar to a boil in a saucepan, over medium-high heat. Pull pan from the heat, add the flour at once and stir vigorously with a wooden spoon until all the flour is incorporated, about 1 minute. Return the pan to the heat and cook over medium-low heat, stirring constantly, for 2 minutes to evaporate some of the water and "cook" out the flour. The dough will get a bit shiny and stick to the pan a little.
Transfer the mixture into an electric mixer fitted with a paddle attachment. Mix together on medium speed, and, while the mixer is running, add 1 egg. Stop the mixer and scrape down the sides of the bowl. Repeat, adding the other egg. Mix until the dough is smooth and glossy and eggs are uniformly incorporated.
Using a pastry bag fitted with a plain tip, pipe the dough onto the baking sheet, into 1/4 to 1/2-inch balls. (Use a damp finger, to dab down the points of the dough to make perfect balls.) Sprinkle with the turbinado sugar, if desired. Bake 10 minutes, then reduce the heat to 375 degrees F (without opening the oven door), and bake until puffed up, and a rich golden brown, about 15 minutes more. Remove and poke with a toothpick. Bake an additional 10 minutes to dry the insides of the puffs. Cool on a rack.
Cut puffs in half and fill with Raspberry Cream, ice cream or your favorite filling. Dust with confectioners' sugar and serve.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
Raspberry Cream:
1 cup raspberries
3 tablespoons sugar, plus more to taste
Freshly squeezed lemon juice, to taste
1/2 cup heavy cream, chilled
1 tablespoon confectioners' sugar
Mash the berries and sugar in a small saucepan with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low, and simmer, stirring frequently until the berries breakdown and get juicy, about 5 minutes. Strain mixture through a fine-meshed sieve into a bowl; discard the seeds. Cool. Adjust the sweetness or tartness of the sauce with more sugar and lemon juice, as needed.
Beat the cream until it holds a light peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a holds a soft, but firm peak. Gently fold raspberry sauce into the whipped cream until blended. Store in an airtight container in the refrigerator until needed.
Yield: about 2 cups
Spanish Tortilla
Spanish Tortilla
From Food Network Kitchens
1 1/2 pounds russet potatoes (about 2 medium)
Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
2 medium onions, thinly sliced (1 1/2 pounds)
4 teaspoons kosher salt
10 large eggs
Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows
Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
Cook's Note: Yes that's a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.
Copyright 2007 Television Food Network, G.P. All rights reserved
We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood.
Sofritto:
1/2 cup extra-virgin olive oil
2 onions, finely chopped (3 1/4 cups)
1/2 teaspoon sugar
4 teaspoons kosher salt
6 ripe plum tomatoes (about 1 pound)
1/2 teaspoon pimenton
Bay leaf
Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
From Food Network Kitchens
1 1/2 pounds russet potatoes (about 2 medium)
Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
2 medium onions, thinly sliced (1 1/2 pounds)
4 teaspoons kosher salt
10 large eggs
Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows
Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
Cook's Note: Yes that's a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.
Copyright 2007 Television Food Network, G.P. All rights reserved
We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood.
Sofritto:
1/2 cup extra-virgin olive oil
2 onions, finely chopped (3 1/4 cups)
1/2 teaspoon sugar
4 teaspoons kosher salt
6 ripe plum tomatoes (about 1 pound)
1/2 teaspoon pimenton
Bay leaf
Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Grown Up Ham and Cheese Finger Sandwiches
Grown Up Ham and Cheese Finger Sandwiches
From Food Network Kitchens
1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper
Preheat the oven to 400 degrees F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.
Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel.
From Food Network Kitchens
1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper
Preheat the oven to 400 degrees F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.
Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.
To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.
Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel.
Italian Cocktail Meatballs with Herbs and Ricotta
Italian Cocktail Meatballs with Herbs and Ricotta
From Food Network Kitchens
3/4 pound ground pork
3/4 pound ground turkey
4 ounces (1/2 cup) whole milk ricotta
1/3 cup minced flat-leaf parsley leaves
1/3 cup panko bread crumbs
1/2 medium onion, grated (about 1/2 cup)
3 tablespoons finely grated pecorino
1 slice bacon, finely minced
2 large cloves garlic, minced
2 tablespoons milk
1 tablespoon minced fresh thyme or lemon thyme
1 large egg, beaten
2 teaspoons kosher salt
2 dashes Worcestershire sauce (about 1/2 teaspoon)
Freshly ground black pepper
1 cup extra-virgin olive oil
2 to 3 cups homemade or quality jarred marinara sauce
Small fresh basil leaves
Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
Meatball wisdom:
- Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.
- These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
From Food Network Kitchens
3/4 pound ground pork
3/4 pound ground turkey
4 ounces (1/2 cup) whole milk ricotta
1/3 cup minced flat-leaf parsley leaves
1/3 cup panko bread crumbs
1/2 medium onion, grated (about 1/2 cup)
3 tablespoons finely grated pecorino
1 slice bacon, finely minced
2 large cloves garlic, minced
2 tablespoons milk
1 tablespoon minced fresh thyme or lemon thyme
1 large egg, beaten
2 teaspoons kosher salt
2 dashes Worcestershire sauce (about 1/2 teaspoon)
Freshly ground black pepper
1 cup extra-virgin olive oil
2 to 3 cups homemade or quality jarred marinara sauce
Small fresh basil leaves
Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
Meatball wisdom:
- Be gentle when you're forming meatballs--too firm a hand makes them dense and tough.
- These can be frozen cooked (in sauce) or raw; freeze raw meatballs on a cookie sheet, then transfer them to resealable plastic bags. Cooked-in-sauce meatballs can go into plastic containers.
Warm Lobster Salad
Warm Lobster Salad
Recipe courtesy Emeril Lagasse
2 whole lobsters, (about 2 pounds each) cooked, meat removed and diced, and shells reserved
Salt
1 1/2 sticks of butter
4 cups creamed potatoes, hot
4 ounces shaved Parmigiano-Reggiano cheese
4 cups fresh baby arugula, washed and patted dry
1 tablespoon finely chopped fresh parsley leaves
Season the lobster meat with salt, to taste, and set aside. Using a sharp knife, chop 1 lobster shell.
In a saucepan, over medium heat, combine the butter and chopped lobster shells. Melt the butter and simmer over low for about 10 minutes. Remove and strain.
In a saute pan, over medium heat, add 2 tablespoons of the lobster butter. When the butter is hot, add the diced lobster and saute for 2 minutes.
To assemble, form 1 cup of the potatoes into a circle, in the center of each plate. Spoon 1/4 of the lobster of each circle of potatoes. Spoon 1/4 of the butter, or to taste, around each circle of potatoes. Arrange 1/4 of the cheese on top of each plate of lobster. Mound the arugula on top of the cheese. Garnish with parsley.
Creamed Potatoes:
4 cups peeled and diced white potatoes (about 2 pounds)
Salt
3/4 cup heavy cream
1 head Roasted Garlic, pulp removed
1/8 teaspoon freshly ground white pepper
Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 20 minutes. Drain. Return, the potatoes to the pan and over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to incorporate well. Mix in the white pepper.
Recipe courtesy Emeril Lagasse
2 whole lobsters, (about 2 pounds each) cooked, meat removed and diced, and shells reserved
Salt
1 1/2 sticks of butter
4 cups creamed potatoes, hot
4 ounces shaved Parmigiano-Reggiano cheese
4 cups fresh baby arugula, washed and patted dry
1 tablespoon finely chopped fresh parsley leaves
Season the lobster meat with salt, to taste, and set aside. Using a sharp knife, chop 1 lobster shell.
In a saucepan, over medium heat, combine the butter and chopped lobster shells. Melt the butter and simmer over low for about 10 minutes. Remove and strain.
In a saute pan, over medium heat, add 2 tablespoons of the lobster butter. When the butter is hot, add the diced lobster and saute for 2 minutes.
To assemble, form 1 cup of the potatoes into a circle, in the center of each plate. Spoon 1/4 of the lobster of each circle of potatoes. Spoon 1/4 of the butter, or to taste, around each circle of potatoes. Arrange 1/4 of the cheese on top of each plate of lobster. Mound the arugula on top of the cheese. Garnish with parsley.
Creamed Potatoes:
4 cups peeled and diced white potatoes (about 2 pounds)
Salt
3/4 cup heavy cream
1 head Roasted Garlic, pulp removed
1/8 teaspoon freshly ground white pepper
Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 20 minutes. Drain. Return, the potatoes to the pan and over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to incorporate well. Mix in the white pepper.
Christmas Recipes: Edible Gifts, No. 2 of 8 - Shortbread
Christmas Recipes: Edible Gifts, No. 2 of 8 - Shortbread
By Paul Curran
Traditional Scottish produce and ideal in a box or tin for a christmas gift.
Christmas recipe makes: 2 to 3 dozen
Calories per biscuit: 180-270
Preparation time: 20 minutes
Cooking time: 20 minutes
Not suitable for freezing
Christmas recipe ingredients:
* butter, 450 g (1 lb)
* sugar, caster 225 g (8 oz)
* flour, plain white 450 g (1 lb)
* rice, ground or flour 225 g (8 oz)
* salt, pinch
* sugar, colored granulated or golden
* sugar, caster for sprinkling
All these recipe ingredients must be at room temperature.
Christmas recipe instructions:
1. Mix the sugar and butter until a creamy and fluffy consistency. Mix together the salt, rice flour and flour. Now blend with the creamy mixture and mix until it is breadcrumb like.
2. Take some mixture in your hand and form a ball shape that can be rolled into a 2-3 inch (5-7.5 cm) tube shape. Enclose in cling film and cool till hard.
3. Cut the tube of dough into half inch slices (10 mm) and coat the edges with the golden or granulated sugar. Bake until slightly golden at 190 degrees centigrade(gas mark 5, 375 F) for about 25 minutes. Sprinkle with caster sugar after removing from the oven.
4. After 10 minutes transfer to a wire rack for complete cooling.
Changes you can make to the recipe:
* Add a spice such as 'mixed spice' to the flours to make a Spiced Shortbread.
* To make a Ginger Shortbread add ground ginger to the flours and crystallized ginger to the dough from step 1.
* For Chocolate Chip Shortbread blend chocolate pieces into the dough.
* For Lavender Shortbread, add half a dozen lavender flower tops into the dough. This time roll the dough into thin pieces, cut intobiscuit shape and bake for about quarter of an hour.
* For Rosemary Shortbread, just replace the lavender with fresh chopped rosemary and carry on as above.
-------------------------------------------------------------------------------------------
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.
This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.
---------------------------------------------------------------------------------------------
Article Source: http://EzineArticles.com/?expert=Paul_Curran
By Paul Curran
Traditional Scottish produce and ideal in a box or tin for a christmas gift.
Christmas recipe makes: 2 to 3 dozen
Calories per biscuit: 180-270
Preparation time: 20 minutes
Cooking time: 20 minutes
Not suitable for freezing
Christmas recipe ingredients:
* butter, 450 g (1 lb)
* sugar, caster 225 g (8 oz)
* flour, plain white 450 g (1 lb)
* rice, ground or flour 225 g (8 oz)
* salt, pinch
* sugar, colored granulated or golden
* sugar, caster for sprinkling
All these recipe ingredients must be at room temperature.
Christmas recipe instructions:
1. Mix the sugar and butter until a creamy and fluffy consistency. Mix together the salt, rice flour and flour. Now blend with the creamy mixture and mix until it is breadcrumb like.
2. Take some mixture in your hand and form a ball shape that can be rolled into a 2-3 inch (5-7.5 cm) tube shape. Enclose in cling film and cool till hard.
3. Cut the tube of dough into half inch slices (10 mm) and coat the edges with the golden or granulated sugar. Bake until slightly golden at 190 degrees centigrade(gas mark 5, 375 F) for about 25 minutes. Sprinkle with caster sugar after removing from the oven.
4. After 10 minutes transfer to a wire rack for complete cooling.
Changes you can make to the recipe:
* Add a spice such as 'mixed spice' to the flours to make a Spiced Shortbread.
* To make a Ginger Shortbread add ground ginger to the flours and crystallized ginger to the dough from step 1.
* For Chocolate Chip Shortbread blend chocolate pieces into the dough.
* For Lavender Shortbread, add half a dozen lavender flower tops into the dough. This time roll the dough into thin pieces, cut intobiscuit shape and bake for about quarter of an hour.
* For Rosemary Shortbread, just replace the lavender with fresh chopped rosemary and carry on as above.
-------------------------------------------------------------------------------------------
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.
This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.
---------------------------------------------------------------------------------------------
Article Source: http://EzineArticles.com/?expert=Paul_Curran
Christmas Recipes: Cakes & Tarts. No.3 of 7 - Christmas Day Muffins
Christmas Recipes: Cakes & Tarts. No.3 of 7 - Christmas Day Muffins
By Paul Curran
Christmas Recipe Makes 12
calories per muffin: 175
preparation time: 15 minutes
cooking time: 20 minutes
Not suitable for freezing
Christmas recipe instructions:
* cranberries, fresh 175 g (6 oz)
* icing sugar, sifted 50 g (2 oz)
* flour, plain wholemeal 150 g (5 oz)
* flour, plain white 150 g( 5 oz)
* baking powder, 15 ml (1 tbsp)
* mixed spice, ground 5 ml (1 tsp)
* salt, 2.5 ml (half tsp)
* sugar, light brown 50 g (2 oz)
* egg, 1
* milk, 250 ml (8 fl oz)
* vegetable oil, 50 ml (2 fl oz)
Christmas recipe instructions:
1. Mix the icing sugar with halved cranberries.
2. Take a twelve cup muffin tin and grease with butter or use paper cases. In a bowl mix the brown sugar, salt, mixed spice, baking powder and both flours. Make a hole in the middle.
3. Add a mixture of beaten egg/milk/oil into the hole and just blend. Then add the cranberries and quickly stir. The end product should be a rough mixture with lumps and air pockets visible. [Note: Instead of the cranberries you can use mincemeat (225 g, 8 oz) to put in the hole.]
4. Take this mixture and fill the muffin cups to two thirds and bake at gas mark 4 (180 degfrees centigrade, 350 F) until they are golden brown and well risen. About 20 minutes.
5. Cool for a bit and serve warm.
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.
This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.
Article Source: http://EzineArticles.com/?expert=Paul_Curran
By Paul Curran
Christmas Recipe Makes 12
calories per muffin: 175
preparation time: 15 minutes
cooking time: 20 minutes
Not suitable for freezing
Christmas recipe instructions:
* cranberries, fresh 175 g (6 oz)
* icing sugar, sifted 50 g (2 oz)
* flour, plain wholemeal 150 g (5 oz)
* flour, plain white 150 g( 5 oz)
* baking powder, 15 ml (1 tbsp)
* mixed spice, ground 5 ml (1 tsp)
* salt, 2.5 ml (half tsp)
* sugar, light brown 50 g (2 oz)
* egg, 1
* milk, 250 ml (8 fl oz)
* vegetable oil, 50 ml (2 fl oz)
Christmas recipe instructions:
1. Mix the icing sugar with halved cranberries.
2. Take a twelve cup muffin tin and grease with butter or use paper cases. In a bowl mix the brown sugar, salt, mixed spice, baking powder and both flours. Make a hole in the middle.
3. Add a mixture of beaten egg/milk/oil into the hole and just blend. Then add the cranberries and quickly stir. The end product should be a rough mixture with lumps and air pockets visible. [Note: Instead of the cranberries you can use mincemeat (225 g, 8 oz) to put in the hole.]
4. Take this mixture and fill the muffin cups to two thirds and bake at gas mark 4 (180 degfrees centigrade, 350 F) until they are golden brown and well risen. About 20 minutes.
5. Cool for a bit and serve warm.
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.
This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.
Article Source: http://EzineArticles.com/?expert=Paul_Curran
Christmas Recipes: Cakes & Tarts. No's. 4 of 7 - Date & Ginger Cake
Christmas Recipes: Cakes & Tarts. No's. 4 of 7 - Date & Ginger Cake
By Paul Curran
Christmas recipe makes: 16 slices
calories per serving: 210
preparation time: 20 minutes
cooking time: 60 minutes
suitable for freezing
Christmas recipe ingredients:
* oil
* dates, stoned 125 g (4 oz)
* stem ginger, in syrup 50 g (2 oz)
* bicarbonate of soda, 2.5 ml (half tsp)
* milk, 50 ml (2 fl oz)
* butter, 125 g (4 oz)
* sugar, soft brown 125 g (4 oz)
* eggs, 2
* syrup, golden 150 g (5 oz)
* treacle, black 150 g (5 oz)
* flour, plain 225 g (8 oz)
* ginger, ground 7.5 ml (1.5 tsp)
* salt
Christmas recipe instructions:
1. Take a square 9 inch cake tin, grease and line with non-stick baking paper. Mix the bicarbonate of soda with the milk and chop the stem ginger and dates into rough pieces.
2. Blend together the sugar and butter, then add the beaten eggs. Stir in the stem ginger, dates, milk, treacle and syrup.
3. Blend in a pinch of salt the ground ginger and the sifted flour. Place into the cake tin and bake at gas mark 2 (150 degrees centigrade, 300 F) for about 60 minutes. Another test is to put a skewer into the mixture and it should come out clean. After baking leave the cake in the tin for 1 hour, then remove fron the tin and place on a wire rack.
4. Wrap in greaseproof paper when cool.
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.
This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.
Article Source: http://EzineArticles.com/?expert=Paul_Curran
By Paul Curran
Christmas recipe makes: 16 slices
calories per serving: 210
preparation time: 20 minutes
cooking time: 60 minutes
suitable for freezing
Christmas recipe ingredients:
* oil
* dates, stoned 125 g (4 oz)
* stem ginger, in syrup 50 g (2 oz)
* bicarbonate of soda, 2.5 ml (half tsp)
* milk, 50 ml (2 fl oz)
* butter, 125 g (4 oz)
* sugar, soft brown 125 g (4 oz)
* eggs, 2
* syrup, golden 150 g (5 oz)
* treacle, black 150 g (5 oz)
* flour, plain 225 g (8 oz)
* ginger, ground 7.5 ml (1.5 tsp)
* salt
Christmas recipe instructions:
1. Take a square 9 inch cake tin, grease and line with non-stick baking paper. Mix the bicarbonate of soda with the milk and chop the stem ginger and dates into rough pieces.
2. Blend together the sugar and butter, then add the beaten eggs. Stir in the stem ginger, dates, milk, treacle and syrup.
3. Blend in a pinch of salt the ground ginger and the sifted flour. Place into the cake tin and bake at gas mark 2 (150 degrees centigrade, 300 F) for about 60 minutes. Another test is to put a skewer into the mixture and it should come out clean. After baking leave the cake in the tin for 1 hour, then remove fron the tin and place on a wire rack.
4. Wrap in greaseproof paper when cool.
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing you recipes and unique gifts for christmas including their online home collectibles and russian gifts stores.
This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.
Article Source: http://EzineArticles.com/?expert=Paul_Curran
Minnesota Wild Rice Dressing
Minnesota Wild Rice Dressing
Ingredients
4 Slices TURKEY BACON cut into 1-inch pieces
1 Cup onion chopped
1 Cup celery chopped
1/2 Pound mushrooms sliced
1 Package (4 ounces) wild rice cooked according to package directions
2 Cups bread crumbs
1/2 Pound TURKEY BREAKFAST SAUSAGE cooked
1 Teaspoon dried oregano
1/2 Teaspoon dried sage
Salt
Pepper
Directions
Preheat oven to 325.
In medium-size skillet, over medium heat, saute bacon until almost crisp.
Add onion, celery and mushrooms; continue cooking until vegetables are tender.
In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
Season to taste with salt and pepper if desired.
Spoon dressing into lightly greased 2-quart casserole dish.
Bake, covered, at 325 degrees F. 35 to 40 minutes.
Source: The National Turkey Federation
Ingredients
4 Slices TURKEY BACON cut into 1-inch pieces
1 Cup onion chopped
1 Cup celery chopped
1/2 Pound mushrooms sliced
1 Package (4 ounces) wild rice cooked according to package directions
2 Cups bread crumbs
1/2 Pound TURKEY BREAKFAST SAUSAGE cooked
1 Teaspoon dried oregano
1/2 Teaspoon dried sage
Salt
Pepper
Directions
Preheat oven to 325.
In medium-size skillet, over medium heat, saute bacon until almost crisp.
Add onion, celery and mushrooms; continue cooking until vegetables are tender.
In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
Season to taste with salt and pepper if desired.
Spoon dressing into lightly greased 2-quart casserole dish.
Bake, covered, at 325 degrees F. 35 to 40 minutes.
Source: The National Turkey Federation
Green Onion and Cornbread Stuffing
Green Onion and Cornbread Stuffing
Ingredients
1 Can (10-1/2 ounces) condensed French onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray
Directions
Preheat oven to 350.
In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
Bake, covered, at 350 degrees F. 45 minutes or until set.
Source: The National Turkey Federation
Ingredients
1 Can (10-1/2 ounces) condensed French onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray
Directions
Preheat oven to 350.
In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
Bake, covered, at 350 degrees F. 45 minutes or until set.
Source: The National Turkey Federation
Old Fashioned Bread Stuffing
Old Fashioned Bread Stuffing
Ingredients
3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 TBSP butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)
Directions
The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes).
Remove insides for later use or discard. Keep water and put aside.
Preheat oven to 350 degrees.
Chop onion and celery and place into food processor until minced.
Melt 2-3 tablespoons of butter in large saucepan.
Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you\'ve chopped, you may have to saute the onion and celery in two parts.
Once cooked, pour the onion/celery mixture directly over the dried out bread.
Pour 1/2 tsp. sage over bread/onion/celery mixture.
Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in.
Mixture thoroughly and smell/taste for perfect stuffing.
If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
If you are using oysters, add them now.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
Author Comments
If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.
Ingredients
3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 TBSP butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)
Directions
The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes).
Remove insides for later use or discard. Keep water and put aside.
Preheat oven to 350 degrees.
Chop onion and celery and place into food processor until minced.
Melt 2-3 tablespoons of butter in large saucepan.
Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you\'ve chopped, you may have to saute the onion and celery in two parts.
Once cooked, pour the onion/celery mixture directly over the dried out bread.
Pour 1/2 tsp. sage over bread/onion/celery mixture.
Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in.
Mixture thoroughly and smell/taste for perfect stuffing.
If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
If you are using oysters, add them now.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
Author Comments
If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.
Gravy Secrets
Gravy Secrets
Ingredients
for each cup of gravy you need one tablespoon each of fat and flour
Directions
Before hand make up some rich turkey broth, use the bones or the organs. I like to use the bones but that means no big uncarved turkey on the dinner table.
You can simmer turkey neck, heart, gizzard, and and some minced onion, and celery and ½ t salt in enough water to cover until vegetables are done.
Dice the turkey liver and use the hot broth to simmer the diced turkey liver for about 15 minutes The turkey bones yield much more broth and you can add more vegetables to the pan.
Don\'t forget to get the brownings from the pan as mom says \"that\'s the goodies\" just after you\'ve removed the cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup glass measuring cup.
I then use 3 tb of corn oil to stir around in the bottom of the pan and get out the brown bits that have baked on. That gets added to my turkey drippings and I still really \"wash\" the pan out with my turkey broth if its made (or the water Im going to use in my broth if I haven\'t made it yet).
To make Gravy you need three things; well seasoned fat, flour, and good Rich broth.
For each cup of finished gravy you need one tablespoon of Fat and one tablespoon of flour and 1 cup of broth.
The trick is to know How many cups of broth you have and to see if you have that much fat.
If you are light on the broth end you can add some canned chicken broth
If you are light on the fat side you can add a small amount of corn oil,.or just save the rest of your broth for storing and reheating the turkey.
There are a few more tricks to making good gravy. First be sure to take the measured fat and stir into it the measured flour and then put it over the burner. Make sure you have covered all the flour with fat and blended It well.
Then you cook the flour and fat mixture until it begins to smell Just slightly salty. It will be bubbly and look like its just this side of brown.
Next REMOVE THE PAN FROM THE BURNER and whisk in the entire measured liquids.
Then return the pan to the burner and slowly bring this almost to a boil.
Remember you already cooked the flour in the fat so all you need to do now is stir this until it thickens up to what you like. You can let it stay sort of thin or let it cook out until it is thicker than your Mashed potatoes.
Ingredients
for each cup of gravy you need one tablespoon each of fat and flour
Directions
Before hand make up some rich turkey broth, use the bones or the organs. I like to use the bones but that means no big uncarved turkey on the dinner table.
You can simmer turkey neck, heart, gizzard, and and some minced onion, and celery and ½ t salt in enough water to cover until vegetables are done.
Dice the turkey liver and use the hot broth to simmer the diced turkey liver for about 15 minutes The turkey bones yield much more broth and you can add more vegetables to the pan.
Don\'t forget to get the brownings from the pan as mom says \"that\'s the goodies\" just after you\'ve removed the cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup glass measuring cup.
I then use 3 tb of corn oil to stir around in the bottom of the pan and get out the brown bits that have baked on. That gets added to my turkey drippings and I still really \"wash\" the pan out with my turkey broth if its made (or the water Im going to use in my broth if I haven\'t made it yet).
To make Gravy you need three things; well seasoned fat, flour, and good Rich broth.
For each cup of finished gravy you need one tablespoon of Fat and one tablespoon of flour and 1 cup of broth.
The trick is to know How many cups of broth you have and to see if you have that much fat.
If you are light on the broth end you can add some canned chicken broth
If you are light on the fat side you can add a small amount of corn oil,.or just save the rest of your broth for storing and reheating the turkey.
There are a few more tricks to making good gravy. First be sure to take the measured fat and stir into it the measured flour and then put it over the burner. Make sure you have covered all the flour with fat and blended It well.
Then you cook the flour and fat mixture until it begins to smell Just slightly salty. It will be bubbly and look like its just this side of brown.
Next REMOVE THE PAN FROM THE BURNER and whisk in the entire measured liquids.
Then return the pan to the burner and slowly bring this almost to a boil.
Remember you already cooked the flour in the fat so all you need to do now is stir this until it thickens up to what you like. You can let it stay sort of thin or let it cook out until it is thicker than your Mashed potatoes.
Mashed Sweet Potatoes
Mashed Sweet Potatoes
Ingredients
4 medium sweet potatoes, peeled
1 tbsp. butter
1/4 cup milk
3/8 cup brown sugar
1 tsp. cinnamon
Directions
Boil water.
Peel potatoes and cut into small cubes.
Put in boiling water. Let cook until potatoes are soft.
Remove potatoes, place in bowl.
Mash potatoes with potato masher or mixer.
Add butter and milk; stir.
Add brown sugar and cinnamon, stir.
Dish onto bowl or plate.
Sprinkle cinnamon lightly over top.
Source: www.foodgeeks.com
Ingredients
4 medium sweet potatoes, peeled
1 tbsp. butter
1/4 cup milk
3/8 cup brown sugar
1 tsp. cinnamon
Directions
Boil water.
Peel potatoes and cut into small cubes.
Put in boiling water. Let cook until potatoes are soft.
Remove potatoes, place in bowl.
Mash potatoes with potato masher or mixer.
Add butter and milk; stir.
Add brown sugar and cinnamon, stir.
Dish onto bowl or plate.
Sprinkle cinnamon lightly over top.
Source: www.foodgeeks.com
Cranberry Chutney
Cranberry Chutney
Ingredients
1 Package (12 ounces) fresh cranberries
1/2 Cup balsamic vinegar
1/2 Cup sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon cayenne pepper
1 Teaspoon cumin
Directions
In medium saucepan, over high heat, combine cranberries, vinegar and sugar; bring to a boil.
Reduce heat to medium-low and add nutmeg, cinnamon, cayenne, and cumin
Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.
Source: The National Turkey Federation
Ingredients
1 Package (12 ounces) fresh cranberries
1/2 Cup balsamic vinegar
1/2 Cup sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon cayenne pepper
1 Teaspoon cumin
Directions
In medium saucepan, over high heat, combine cranberries, vinegar and sugar; bring to a boil.
Reduce heat to medium-low and add nutmeg, cinnamon, cayenne, and cumin
Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.
Source: The National Turkey Federation
Pueblo Pie
Pueblo Pie
Ingredients
1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped
4 garlic cloves
1 jalapeno pepper
1 16-oz can unsweetened tomato sauce
1 16-oz can black beans
1 16-oz can of corn
2 tsp chili powder
2 tsp cumin
1/2 tsp fine sea salt
1/2 tsp cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tablespoon lemon juice
1 tsp dijon mustard
1/2 tsp fine sea salt
shredded mozzerella cheese
Directions
Heat the oil in a large frying pan over medium-high heat.
Add the onion, pepper, and garlic and cook until softened, 6-8 minutes.
Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.
Stir and mash the beans some to make a thicker consistancy.
Pour into a 8 x 8 inch glass baking dish.
Sprinkle a layer of mozzerella cheese on top of mixture.
Preheat the oven to 350 F.
Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.
Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 min.
Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.
Cool for 10 min before serving.
Source: Amy Darden
Ingredients
1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped
4 garlic cloves
1 jalapeno pepper
1 16-oz can unsweetened tomato sauce
1 16-oz can black beans
1 16-oz can of corn
2 tsp chili powder
2 tsp cumin
1/2 tsp fine sea salt
1/2 tsp cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tablespoon lemon juice
1 tsp dijon mustard
1/2 tsp fine sea salt
shredded mozzerella cheese
Directions
Heat the oil in a large frying pan over medium-high heat.
Add the onion, pepper, and garlic and cook until softened, 6-8 minutes.
Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.
Stir and mash the beans some to make a thicker consistancy.
Pour into a 8 x 8 inch glass baking dish.
Sprinkle a layer of mozzerella cheese on top of mixture.
Preheat the oven to 350 F.
Boil water, add cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.
Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 min.
Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.
Cool for 10 min before serving.
Source: Amy Darden
Fruited Sweet Potatoes
Fruited Sweet Potatoes
Ingredients
1 can (40 ounces) sweet potatoes drained and mashed
1 can (8 ounces) crushed pineapple in juice drained
1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut
2 teaspoons pumpkin pie spice
1 teaspoon salt
vegetable cooking spray
Directions
Preheat oven to 350.
In large bowl, combine sweet potatoes, pineapple, bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.
Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray.
Bake at 350 degrees F. for 40 minutes.
Author Comments
Cooking tip: Orange juice may be used in place of bourbon, and pecans in place of walnuts, if desired.
Source: The National Turkey Federation
Ingredients
1 can (40 ounces) sweet potatoes drained and mashed
1 can (8 ounces) crushed pineapple in juice drained
1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut
2 teaspoons pumpkin pie spice
1 teaspoon salt
vegetable cooking spray
Directions
Preheat oven to 350.
In large bowl, combine sweet potatoes, pineapple, bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.
Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray.
Bake at 350 degrees F. for 40 minutes.
Author Comments
Cooking tip: Orange juice may be used in place of bourbon, and pecans in place of walnuts, if desired.
Source: The National Turkey Federation
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