INGREDIENTS
DIRECTIONS
October 31, 2008
Roast Turkey with White Wine Gravy Recipe
Makes 12 servings.
INGREDIENTS
- 118- to 20-pound turkey, excess fat from tail reserved; neck, heart and gizzard reserved for turkey stock
- 9cups oyster stuffing with shiitake mushrooms and leeks
- 6tablespoons (3/4 stick) butter, room temperature
- 5cups (about) turkey stock 1/2cup all purpose flour
- 1cup dry white wine
DIRECTIONS Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry with paper towels. Turn turkey breast side down; fold wing tips under. Pull out excess fat from neck cavity and reserve. Spoon 3 cups stuffing into neck cavity. Pin down neck-skin flap with skewers to enclose stuffing. Rub back of turkey with 2 tablespoons butter; sprinkle with salt and pepper. Place turkey, breast side up, on rack in roasting pan. Spoon remaining 6 cups stuffing into main cavity. Pin with skewers to enclose stuffing. Tie legs together to hold shape. Rub 4 tablespoons butter over turkey. Sprinkle with salt and pepper. Add reserved turkey fat and 2 cups Turkey Stock to pan.
Cover breast with heavy-duty foil. Roast turkey 3 1/2 hours, basting turkey, including breast under foil, every 30 minutes with pan juices and adding stock to pan, 1/2 cup at a time, if liquid evaporates. Remove foil. Roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer. Transfer turkey to platter and let stand 20 minutes.
Strain juices from roasting pan into 8-cup glass measuring cup; spoon off fat. Return 1/2 cup fat to roasting pan. Add enough Turkey Stock to pan juices in measuring cup to measure 5 cups. Heat fat in roasting pan atop 2 burners over medium heat. Whisk in flour. Cook until mixture is smooth and golden, whisking constantly, about 4 minutes. Pour in wine, then whisk in stock mixture. Simmer until gravy thickens, whisking often, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.
Pork Chili Verde Recipe
Makes about 4 cups.
INGREDIENTS
DIRECTIONS
Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies.
Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.
Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)
Bread Pudding with Cheese and Apples Recipe
Capirotada
The cheese in this recipe melts into the pudding and contributes more texture than flavor.
Active time: 45 min Start to finish: 2 hr
Makes 8 to 10 dessert or brunch servings.
INGREDIENTS
- 3cups water
- 1/2cup fresh orange juice
- 3/4cup packed dark brown sugar
- 1tablespoon mild molasses
- 1(4- by 1-inch) strip fresh lemon zest
- 1(4- by 1-inch) strip fresh orange zest
- 2whole cloves
- 1/2stick (1/4 cup) unsalted butter
- 12slices firm cinnamon-raisin sandwich bread
- 3golden delicious apples (1 1/2 lb)
- 8oz monterey jack cheese, coarsely grated (2 cups)
- 3tablespoons pine nuts, lightly toasted
DIRECTIONS Preheat oven to 350°F.
Bring water, orange juice, brown sugar, molasses, zests, and cloves to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, uncovered, 20 minutes, then discard zests and cloves.
While syrup simmers, heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then brown bread slices on both sides in 3 batches, adding 1 tablespoon butter per batch.
Peel and coarsely grate apples. Arrange 4 bread slices in 1 layer in a buttered 2-quart shallow baking dish. Top with one third of apples, cheese, and pine nuts. Repeat layering twice with remaining bread, apples, cheese, and pine nuts. Pour syrup evenlyover top and dot with remaining tablespoon butter, cut into bits.
Bake pudding in middle of oven until puffed and golden brown, about 40 minutes. Serve warm.
Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions Recipe
Ever wonder how soybeans turn into smooth, creamy tofu? First, the beans are pressed to extract soy milk, which is then curdled. The curds are drained, pressed, and cut into blocks of tofu.
Makes 4 servings.
INGREDIENTS
- 3tablespoons soy sauce
- 1tablespoon unseasoned rice vinegar
- 1tablespoon honey
- 1teaspoon oriental sesame oil
- 1/4teaspoon dried crushed red pepper
- 112-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
- 1/4cup water
- 1teaspoon cornstarch2tablespoons vegetable oil, divided
- 6ounces fresh shiitake mushrooms, stemmed, caps quartered
- 8ounces sugar snap peas, trimmed
- 4garlic cloves, minced
- 1tablespoon minced peeled fresh ginger
- 4green onions, sliced on diagonal
DIRECTIONS
Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.
Figs in Red-Wine Syrup Recipe
This condiment goes well with Stilton cheese or smoked meats. It also makes a great dessert when topped with yogurt or crème fraîche.
Active time: 10 min Start to finish: 1 3/4 hr
Makes 4 servings.
INGREDIENTS
- 2(3- by 1/2-inch strips) fresh lemon zest
- 1(1 1/2-inch) cinnamon stick
- 6black peppercorns
- 1 1/2cups dry red wine
- 1/2cup water
- 1/4cup sugar
- 1cup dried figs (1/2 lb; preferably calimyrna), trimmed and each fig cut lengthwise into 3 slices
- 3tablespoons fresh lemon juicespecial equipment:kitchen string; a 4-inch square of cheesecloth
DIRECTIONS Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.
Polenta Layered with Cabbage and Sausages Recipe
Here is a rustic, comforting casserole that is very easy to prepare.
Makes 6 servings.
INGREDIENTS
basic polenta
DIRECTIONS
Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add sweet Italian sausages; sauté sausages until golden brown on all sides, about 4 minutes. Add thinly sliced cabbage; sauté until cabbage is wilted, about 10 minutes. Add 2 cups beef stock and chopped tomatoes. Bring to a boil. reduce heat to low. Cover and simmer 40 minutes to blend flavors. Remove sausages.
Preheat oven to 350°F. Spoon half of Basic Polenta into 13x9x2-inch glass baking dish. Top with half of cabbage and half of cooking liquid. Spoon remaing polenta atop cabbage. Arrage Italian sausages atop polenta. Spoon remaining cabbage and cooking liquid over sausages. Bake unitl flavors blend, about 30 minutes.
Strawberry Shortcakes with Mint and Whipped Cream Recipe
Makes 6 servings
INGREDIENTS
- for biscuits
- 1 3/4cups all purpose flour
- 5tablespoons sugar
- 1tablespoon baking powder
- 1/4teaspoon salt
- 1/4cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1cup plus 2 tablespoons chilled whipping cream
- 1tablespoon grated orange peelfor berries and cream
- 31-pint baskets strawberries, hulled, sliced
- 1/2cup plus 3 tablespoons sugar
- 2tablespoons thinly sliced fresh mint
- 1/2teaspoon grated orange peel1cup chilled whipping cream
- 1teaspoon vanilla extract
DIRECTIONS Make biscuits:
Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
Make berries and cream:
Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.
Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6bowls. Top each with berries, then sweetened whipped cream and biscuit top.
Veal Piccata Recipe
Grill the veal while the noodles boil so both are ready at the same time.
Active time: 20 min Start to finish: 30 min
Makes 8 servings.
INGREDIENTS
- for sauce
- 1 1/4cups low-fat chicken stock or low-sodium fat-free chicken broth
- 1/3cup dry white wine
- 1tablespoon all-purpose flour
- 2tablespoons water
- 1tablespoon unsalted butter
- 1tablespoon fresh lemon juice
- 2tablespoons chopped fresh flat-leaf parsleyfor veal
- 2lb veal cutlets (also called scallopini; 1/4 inch thick)
- 3/4teaspoon salt
- 1/2teaspoon black pepper
- 1lemon, thinly slicedspecial equipment:a well-seasoned ridged grill pan
- accompaniment: buttered noodles with chives
DIRECTIONS Make sauce:
Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
Prepare veal:
Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.
While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
Stir parsley into warm sauce and pour over veal.
Cooks’ note:
• If uncooked cutlets are more than 1/4 inch thick, pound to 1/4 inch thick between2 sheets of plastic wrap with a rolling pin.
Sausage, Cranberry, and Pecan Stuffing Recipe
Active time: 45 min Start to finish: 1 3/4 hr
Makes about 12 cups.
INGREDIENTS
- 8cups (1/2-inch) pieces firmwhite bread (3/4 lb)
- 1 1/2lb fresh pork sausage meat, crumbled
- 1/2stick (1/4 cup) unsalted butter
- 2onions, chopped
- 3celery ribs, sliced 1/4inch thick
- 1granny smith apple, peeled and cut into 1/2-inch pieces
- 2teaspoons minced garlic
- 1 1/2cups chopped pecans (8 oz), toasted
- 1cup dried cranberries
- 1tablespoon chopped fresh sage
- 1to 1 1/2 cups chicken broth
DIRECTIONS Preheat oven to 350°F.
Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring,2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
Transfer stuffing to a buttered 3- to4-quart shallow baking dish anddrizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cupif you prefer it drier.) Cover with foiland bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.
Cooks’ note:
• Stuffing can be assembled (but not baked), without nuts, 1 day ahead and chilled, covered. Toss in pecans and bring to room temperature before baking.
