by danky
You are browsing the archive for 2008 October.
by danky
Roast Turkey with White Wine Gravy Recipe
October 31, 2008 in Recipes by danky
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.
by danky
Pork Chili Verde Recipe
October 31, 2008 in Recipes by danky
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.)
by danky
Bread Pudding with Cheese and Apples Recipe
October 31, 2008 in Recipes by danky
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.
by danky
Stir-Fried Tofu with Mushrooms, Sugar Snap Peas, and Green Onions Recipe
October 31, 2008 in Recipes by danky
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.
