Dayrecipe Food Community

Makes 6 servings.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• one 2 1/2-pound (1k 250g) turkey loin, with barding fat
• 7 shallots, peeled and halved
• 3 italian peppers, trimmed and cut in 1/2-inch lengths
• 2 red onions, cut in eighths
• 2 dried, imported bay leaves
• 1 tablespoon fresh thyme leaves
• sea salt and freshly ground black pepper

DIRECTIONS 1.Preheat the oven to 400°F.

2.Heat the olive oil in an flame-proof baking dish, and when it is hot
but not smoking, brown the turkey roast on all sides, which will take about
8 minutes.Remove the pan from the heat. Add the shallots and the onions
to the dish, and season the roast and the vegetables to your liking with
salt and pepper.Crush the bay leaf and sprinkle it over the turkey roast,
along with the fresh thyme leaves.

3.Cover and place on the center rack in the oven.Cook until the roast
is firm to the touch and cooked through, about one hour, checking it
occasionally to be sure the onions or shallots aren’t sticking to the
bottom of the pan. If they are, simply add a tablespoon or two of water and
continue cooking.

4. Remove from the oven, remove the cover and let sit for at least 10
minutes, to allow the juices to retreat back into the meat.Slice, and
serve, with the shallots and onions alongside.

This dough can also be formed into crescent shapes and coated with confectioners’ sugar while still warm, as is done in many eastern European countries.

Makes about 11 dozen cookies.

INGREDIENTS

• 2 2/3 cups blanched almonds (about 3/4 pound)
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons almond extract
• 1/2 prepared basic butter cookie dough at room temperature
• 2 egg whites, beaten lightly

DIRECTIONS Halve 1 cup almonds and reserve.

In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.

Preheat oven to 350°F.

Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.

Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.

Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

Maude Emhoff, Stafford Springs, Conn.
Watch the heat carefully, lowering it as necessary. Do not let the casserole boil, or the pork ribs will toughen.

Makes 4 servings.

INGREDIENTS

• 1 large red cabbage, cored and shredded
• 2 pounds country pork ribs
• about 8 whole cloves
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large ripe tomato, diced
• 1 tart apple, cored and diced
• 1 cup diced celery
• 2 bay leaves
• 1 tablespoon red-wine or cider vinegar
• 1 teaspoon sugar
• salt and pepper, to taste
• boiled potatoes (for serving), optional

DIRECTIONS
1. Blanch the cabbage in boiling water. Set aside.

2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.

3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.

Mark Taylor of West Hartford, Connecticut, writes: “I started cooking out of necessity when I first graduated from college, since I couldn’t afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I’ve picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I’ve done with the one here.”

Makes 4 to 6 servings.

INGREDIENTS

• 1/4cup olive oil
• 1 1/2pounds crimini mushrooms, sliced
• 6large garlic cloves, thinly sliced
• 1/8teaspoon ground nutmeg
• 1 1/4cups whipping cream16ounces linguine
• 3 1/2cups grated parmesan cheese, divided
• 3/4cup chopped fresh parsley, divided

DIRECTIONS Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.

Makes 4 servings.

INGREDIENTS

• 1large red bell pepper4ounces soft fresh goat cheese (such as montrachet), room temperature (about 1 cup)
• 43/4-inch-thick slices country bread, halved, toasted or grilled
• 16fresh basil leaves

DIRECTIONS Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.

Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.