Day Recipe Food Community

March 31, 2008

Roast Turkey with Prosciutto-Hazelnut Crust Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:50 pm

Hazelnuts and prosciutto are combined in a seasoned butter that coats the turkey as it roasts, and also flavors the gravy.

Makes 12 servings.

INGREDIENTS

  • prosciutto butter
  • 1 1/2cups (3 sticks) unsalted butter, room temperature
  • 6tablespoons chopped hazelnuts
  • 1 1/2tablespoons sherry wine vinegar
  • 1tablespoon chopped fresh thyme
  • 2teaspoons crushed black peppercorns
  • 1garlic clove, minced
  • 3/4teaspoon salt
  • 9ounces thinly sliced prosciutto, chopped
  • 3green onions, choppedgravy base
  • neck, heart, and gizzard reserved from one 16- to 18-pound turkey
  • 3large shallots, finely chopped
  • 1bay leaf
  • 1cup dry white wine
  • 1large fresh thyme sprig
  • 1/2teaspoon chopped fresh rosemary
  • 4cups low-salt chicken brothturkey
  • 116- to 18-pound turkey
  • 1onion, quartered
  • 3garlic cloves, peeled, halved
  • 5large fresh thyme sprigs
  • 2large fresh summer savory sprigs
  • 1tablespoon crushed black peppercorns5cups (about) low-salt chicken broth1/4cup all purpose flour

DIRECTIONS For prosciutto butter:
Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.

For gravy base:
Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes. Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour. Discard bay leaf and thyme sprig. Transfer neck and giblets to work surface. Chop enough giblets to measure 1 cup. Remove meat from neck and chop. Combine neck meat and chopped giblets in bowl with broth from pot. (Prosciutto butter and gravy base can be made 1 day ahead. Cover and chill butter; bring to room temperature before using. Chill gravy base until cold, then cover and keep chilled.)

For turkey:
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin. Set aside 1/4 cup prosciutto butter for gravy. Spread 1 cup prosciutto butter over turkey meat under skin. Spread 1 cup prosciutto butter over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely.

Roast turkey uncovered 1 1/2 hours. Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer. Transfer to platter; tent with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

Strain pan juices into 8-cup measuring cup; spoon fat off top. Add reserved gravy base. Add enough chicken broth to mixture to measure 5 cups total. Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat. Add flour; whisk 1 minute. Gradually add pan-juice mixture, whisking constantly. Boil, whisking frequently, until gravy is very slightly thickened, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.

  • Share/Bookmark

Mashed Sweet Potato with Citrus Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:15 pm

Active time: 10 min Start to finish: 1 1/2 hr

Makes 1 servings.

INGREDIENTS

  • 1large sweet potato (12 to 14 oz)
  • 2tablespoons unsalted butter
  • 1teaspoon finely grated fresh orange zest
  • 2tablespoons fresh orange juice
  • 1/4teaspoon salt
  • 1/8teaspoon freshly grated nutmeg

DIRECTIONS Put oven rack in middle position and preheat oven to 425°F.

Prick potato all over with a fork and bake in a small baking dish until tender when pierced with a small sharp knife, about 1 hour. When potato is cool enough to handle, peel off skin with knife. Mash potato with remaining ingredients.

  • Share/Bookmark

Basic Flour Tortilla Recipe

Filed under: Recipes — Tags: , , — Anna @ 8:00 pm

Makes 8 large tortillas.

INGREDIENTS

  • 4 cups all-purpose flour (or 3 cups all-purpose and 1 cup whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 1 1/2 cups warm water (or enough to make the dough the right consistency)

    DIRECTIONS

    In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until
    it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.

    Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.

    The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.

    • Share/Bookmark

    • Green Chile Stew Recipe

    Filed under: Recipes — Tags: , , — Anna @ 3:00 pm

    (Chile Verde Con Carne or “Caldillo”)

    Makes 4 servings.

    INGREDIENTS

  • 5 medium potatoes, peeled and diced 1/2-inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 stalks celery cut into 1/4-inch pieces
  • 1/2 yellow onion, chopped
  • 2 tomatoes, chopped
  • 2 teaspoons meat seasoning (1/4 teaspoon paprika,1/4 teaspoon cayenne pepper,1 teaspoon ground celery seed,1/2 teaspoon salt)
  • 1/2 cup prepared basic green chile
  • 1 pound beef stew meat or 1 pound pork butt
  • water to cover
  • salt and pepper to taste

  • DIRECTIONS

    Add stew meat to a large casserole and cover with water. Bring to a boil and remove any film or residue from the surface. Turn down to a simmer and cook for ten minutes. Add onion, tomato, celery, meat seasoning, and basic green chile and continue cooking over low heat, just above a simmer.When meat begins to become fork tender (about 1 hour) add carrots and continue cooking for 15 minutes. Just before serving, add potatoes, adjust seasoning, and serve when potatoes are cooked through.

    • Share/Bookmark

    • Mashed Potatoes Recipe

    Filed under: Recipes — Tags: , , — Anna @ 2:35 pm

    Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try one of our delicious variations, below.

    Active time: 30 min Start to finish: 40 min

    Makes 8 to 10 servings.

    INGREDIENTS

    • 4lb large boiling potatoes such as yukon gold or russet (baking) potatoes
    • 1 1/2cups whole milk
    • 1stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened
    • 1teaspoon salt, or to taste
    • 1/2teaspoon black pepper

    DIRECTIONS Peel potatoes and cut into 2-inch pieces. Cover potatoes with salted cold water by 1 inch in a 5-quart pot, then simmer, uncovered, until tender, about 18 minutes.

    Shortly before potatoes are done, bring milk just to a simmer in a small saucepan over moderate heat, then remove from heat.

    Drain potatoes well in a colander, then return to pot along with hot milk, butter, salt, and pepper and mash with a potato masher until combined well.

    Variations:• Add 2 cups crumbled goat cheese (8 oz) to potatoes along with butter and milk, and reduce salt to 3/4 teaspoon.
    • In place of butter, use 1/2 cup extra-virgin olive oil.
    • In place of milk, use 1 1/2 cups heavy cream and 1/2 cup drained bottled horseradish.
    • In place of 1 cup of milk, use 1 cup sour cream at room temperature.
    • Add roasted garlic: Roast 2 heads of garlic, wrapped in foil, in a preheated 400°F oven 50 minutes. Squeeze roasted garlic from skins into potatoes along with butter and milk.

    • Share/Bookmark

    Summer Corn Chowder with Bacon Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 1:50 pm

    Hannah Levitz of Monroe Township, New Jersey, writes: “I’m always looking for good recipes that I can simplify. I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He’s married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren.”

    Makes 6 servings.

    INGREDIENTS

    • 6slices bacon, chopped
    • 6cups fresh corn kernels(cut from 6 to 8 ears)
    • 1 1/2cups chopped fresh fennel bulb
    • 1cup diced yellow zucchini or crookneck squash (about 2)
    • 1cup 1/2-inch cubes peeled russet potatoes
    • 3cups (or more) low-salt chicken broth
    • 1/2cup whipping cream
    • 1/4teaspoon cayenne pepper
    • 2tablespoons chopped fresh chives

    DIRECTIONS
    Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

    • Share/Bookmark

    Crispy Cucumber Soup Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 12:39 pm

    Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add a crunchy texture. If hothouse cucumbers are not available, substitute the firm garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.

    Makes 4 servings.

    INGREDIENTS

    • 2 1/2 hothouse (seedless) cucumbers, peeled
    • 2 tablespoons minced garlic
    • 1 cup fresh vegetable broth
    • 4 cups plain nonfat yogurt
    • 1 cup coarsely chopped fresh mint leaves
    • 1 tablespoon fresh lemon juice
    • salt and pepper, to taste
    • 4 large red radishes, cut into 1/4-inch dice, for garnish

    DIRECTIONS 1. Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves, and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.

    2. Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.

    3. To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.

    • Share/Bookmark

    Lemon Coriander Aioli Recipe

    Filed under: Recipes — Tags: , , — Anna @ 12:14 pm

    This recipe is an accompaniment for Fried Clams.

    Makes 1 1/2 cups.

    INGREDIENTS

    • 1 teaspoon coriander seeds
    • 2 large egg yolks
    • 1/2 cup finely grated pecorino romano (1 1/2 oz)
    • 1/3 cup chopped fresh cilantro
    • 1 canned flat anchovy fillet (chopped)
    • 1 medium garlic clove (chopped)
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon red-wine vinegar
    • 1 teaspoon dijon mustard
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper1/2 cup olive oil
    • 1/2 cup extra-virgin olive oil

    DIRECTIONS Toast coriander seedsand grind in an electric coffee/spice grinder.

    In a food processor, pulse together egg yolks, Pecorino Romano, cilantro, anchovy, garlic, lemon juice, vinegar, mustard, the ground coriander seeds, and salt and pepper until just combined.

    With the machine running, slowly add olive oil and extra-virgin olive oil in a thin, steady stream until mixture is emulsified. Chill it, covered, until ready to serve.

    Cooks’ note:
    • The yolks won’t be cooked — a concern if there’s a problem with salmonella in your area.

    • Share/Bookmark

    Basic Green Chile Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:00 am

    INGREDIENTS

  • 1 1/2 pounds roasted and peeled green chilies (anaheim, poblano, etc.)
  • salt to taste
  • 1 clove garlic
  • 1/2 quart water or enough to barely cover chopped peppers

  • DIRECTIONS

    Roast peppers in a 450°F oven for 20-25 minutes until the skin blisters.Immediately place all of the peppers in a bowl (or plastic bag) and cover for about 20-30 minutes. Remove the skins and seeds from the peppers and discard. Chop the flesh of the peppers into bite size pieces and place in a pot with garlic and enough water to just barely cover the peppers. Bring to a boil and season with salt. Turn down to a simmer and allow to cook for several hours. The peppers should break down so that you are left with a chunky puree that is not too watery. You may puree the peppers for a smoother consistency if you like. Allow to cool. This will freeze well for several months.

    • Share/Bookmark

    • Untitled Recipe

    Filed under: Recipes — Tags: , — Anna @ 7:16 am

    INGREDIENTS

    DIRECTIONS

    • Share/Bookmark
    Older Posts »

    Powered by WordPress