Day Recipe Food Community

June 14, 2009

Rolled Turkey Roast Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:48 pm

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.

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April 24, 2009

Roast Game Hens with Pineapple Glaze Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 1:18 am

“My husband and I often visit the Frenchglen Hotel at the base of Steens Mountain in southeastern Oregon,” writes Janis Gavin of Albion, California. “We go there for the bird-watching, the stunning views and the fabulous dinners— one of which was the inspiration for this dish.”

These game hens would be delicious served with mashed potatoes and sautéed greens.

Makes 2 servings.

INGREDIENTS

  • 21 3/4-pound cornish game hens, giblets removed
  • 2tablespoons (1/4 stick) butter, melted18-ounce can crushed pineapple in juice, drained
  • 1/2 cup pure maple syrup
  • 1/4 cup fresh lemon juice
  • 3tablespoons dijon mustard
  • 1tablespoon soy saucechopped fresh parsley

DIRECTIONS Preheat oven to 350°F. Arrange game hens, breast side up, in 13x9x2-inch metal baking pan. Brush hens with butter and sprinkle with salt and pepper. Bake uncovered 25 minutes.


Meanwhile, whisk crushed pineapple, maple syrup, lemon juice, mustard and soy sauce in medium saucepan to combine. Baste hens with some of pineapple mixture. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with more pineapple mixture, about 45 minutes.


Transfer roasted game hens to serving platter. Tent with aluminum foil to keep warm. Scrape pan juices into remaining pineapple mixture. Bring to boil. Reduce heat to medium and simmer until pineapple sauce is reduced to2/3 cup, stirring occasionally, about 8 minutes. Sprinkle hens with chopped fresh parsley. Serve hens warm, passing pineapple sauce separately.

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April 22, 2009

Slow-Cooked Hoisin Pork Roast with Green Onions Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 10:13 pm

Hoisin sauce — a combination of soybeans, garlic, chiles, and spices — lends a sweet-spicy flavor to this pork roast. Look for it at Asian markets and well-stocked supermarkets. What to drink: Uncork an Australian Merlot or a New Zealand Sauvignon Blanc.

Makes 6 servings.

INGREDIENTS

  • 1tablespoon olive oil
  • 15 1/2-pound boneless pork shoulder (about 6 1/2 pounds with bone), trimmed, tied to hold shape
  • 3/4cup hoisin sauce
  • 3bunches green onions, cut on diagonal into 1-inch pieces (about 6 cups)
  • 1teaspoon whole black peppercorns1/4cup scotch whisky
  • 3/4cup (or more) watersliced green onions (for garnish)

DIRECTIONS Preheat oven to 300°F. Heat oil in heavy large ovenproof pot over high heat. Add pork shoulder, fat side down; brown on all sides, turning often, about 12 minutes. Remove pot from heat. Spread hoisin sauce over pork; sprinkle with green onion pieces and peppercorns. Cover pot and place in oven. Cook until pork is very tender when pierced with fork, about 2 3/4 hours, adding water to pot by 1/4 cupfuls if mixture is dry.

Remove pot from oven. Transfer pork to cutting board and tent with foil. Let pork stand 20 minutes.

Meanwhile, spoon off fat from pan juices. Stir whisky and 3/4 cup water into juices; boil 2 minutes. Add more water by tablespoonfuls if sauce is too thick, or boil to reduce sauce if too thin.

Cut pork crosswise on slight diagonal into 1-inch-thick slices. Garnish withsliced green onions. Pour pan sauce over pork and serve.

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April 11, 2009

Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions Recipe

Filed under: Recipes — Tags: , , , , , , , , — Anna @ 11:53 pm

These delicious sandwiches are from the Corner Bakery Cafe in Chicago.

Makes 6 sandwiches.

INGREDIENTS

  • 3large red onions (about21/2 pounds), each cut through stem into 8 wedges, peeled
  • 7tablespoons extra-virgin olive oil
  • 1/4cup balsamic vinegar1cup mayonnaise
  • 1/4cup chopped fresh basil
  • 1 1/2tablespoons fresh lemon juice
  • 2 1/4teaspoons grated lemon peel64x3-inch pieces ciabatta,* halved horizontally
  • 16ounces thinly sliced roast beef
  • 2cups arugula

DIRECTIONS Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.


Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)


Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.


*Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.

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April 7, 2009

Lemon, Sage, and Garlic Roast Chicken Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:01 am

Have some roasted potatoes and broccoli on the side, then finish with decadent slices of chocolate layer cake.

Makes 4 servings.

INGREDIENTS

  • 4chicken breast halves with skin and bones
  • 8very thin lemon slices, seeded
  • 12fresh sage leaves
  • olive oil
  • 4teaspoons fresh lemon juice
  • 2large garlic cloves, coarsely chopped
  • 1cup low-salt chicken broth

DIRECTIONSPreheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.

Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.

Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.

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March 30, 2009

Standing Rib Roast Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:27 pm

Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.

Makes 8 servings.

INGREDIENTS

  • 1 standing rib roast of beef, about 6 1/2 pounds
  • 3 or 4 cloves of garlic, thinly slivered
  • coarse salt and pepper

DIRECTIONS 1. Preheat the oven to 450°F.

2. Make small slits in the meat with the tip of a small knife; insert the garlic slivers. Rub the meat with salt and pepper. Roast on a rack in a shallow pan for 25 minutes.

3. Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.

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March 23, 2009

Roast Turkey with Herb Butter and Caramelized-Onion Gravy Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 7:05 am

A superb pairing from cooking teacher and recipe developer Rochelle Palermo Torres.

Makes 14 servings.

INGREDIENTS

  • onion base for gravy
  • 1/2cup (1 stick) butter
  • 4large onions, thinly sliced
  • 1 1/2tablespoons chopped fresh rosemary
  • 1 1/2tablespoons chopped fresh thyme
  • 1 1/2tablespoons all purpose flour
  • 1/2cup balsamic vinegar
  • 3tablespoons honeyturkey
  • 6tablespoons (3/4 stick) butter, room temperature
  • 1 1/2tablespoons chopped fresh thyme
  • 1tablespoon chopped fresh rosemary
  • 121- to 22-pound turkey; neck, heart, and gizzard reserved
  • 1large onion, quartered4 1/2cups (about) low-salt chicken broth
  • 2large fresh rosemary sprigs
  • 2large fresh thyme sprigs
  • 1bay leaf3tablespoons all purpose flour

DIRECTIONS For gravy base:
Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)

For turkey:
Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)

Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.

Serve turkey with gravy.

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March 16, 2009

Mustard and Garlic Roast Goose Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:55 pm

David Leite’s neighbor, Danny Pring, insists that the goose be served with red currant jelly.

Makes 6 servings.

INGREDIENTS

  • goose
  • 113-pound goose (thawed if frozen); neck, heart, gizzard, and wing tips reserved for stock3tablespoons dijon mustard
  • 2tablespoons fresh lemon juice
  • 2garlic cloves, minced
  • 1teaspoon salt
  • 1/2teaspoon ground black pepper
  • 1/2teaspoon dried savorystock
  • 314-ounce cans low-salt chicken broth
  • 1carrot, cut into 1-inch pieces
  • 1small onion, sliced
  • 3 1/2tablespoons balsamic vinegar
  • 3fresh italian parsley sprigs
  • reserved goose neck (cut into 3-inch pieces), heart, gizzard, and wing tipsgravy
  • 1/2cup plus 2 tablespoons tawny port
  • 1/3cup all purpose flour

DIRECTIONS For goose:
Position oven rack in bottom third of oven and preheat to 425°F. Remove excess fat and skin from main body cavity and neck cavity. Pierce goose with sharp fork, especially where fat is thickest on legs and lower breast. Sprinkle cavities and skin with salt and pepper. Tie legs together to hold shape. Place goose, breast side down, on V-shaped rack set in roasting pan. Add enough water to pan to reach depth of 1/2 inch. Roast 40 minutes. Spoon off fat from surface of liquid in pan; reserve 1/4 cup fat.

Reduce oven temperature to 350°F. Using tongs as aid, turn goose onto 1 side. Roast 30 minutes. Turn goose onto second side. Roast 30 minutes.

Whisk mustard, lemon juice, garlic, salt, pepper, and savory in small bowl to blend. Turn goose breast side up. Brush goose with mustard-garlic mixture. Roast until meat thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced with fork, about 50 minutes. Transfer goose to platter; tent loosely with foil to keep warm. Reserve pan juices.

Meanwhile, prepare stock:
Bring all ingredients to boil in large saucepan. Reduce heat to medium and simmer, uncovered, until reduced to 3 cups, occasionally skimming surface, about 1 hour. Strain stock into bowl; spoon off fat.

For gravy:
Spoon off fat from top of reserved juices in roasting pan. Add 1/2 cup Port to pan. Place roasting pan atop 2 burners and boil until mixture is reduced to 1 cup, whisking occasionally, about 5 minutes. Whisk flour and reserved 1/4 cup fat in medium saucepan over medium-low heat until roux is light brown, about 5 minutes. Gradually whisk in Port mixture and 2 1/2 cups degreased stock. Simmer until gravy thickens enough to coat spoon, whisking constantly, about 3 minutes. Stir in 2 tablespoons Port. Season with salt and pepper. Carve goose and serve with gravy.

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March 13, 2009

Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:49 pm

Mashed potatoes or squash side-dishes would be perfect with this.

Makes 6 servings.

INGREDIENTS

  • 1/3cup whole grain dijon mustard
  • 1/3cup olive oil
  • 2 1/2tablespoons chopped fresh rosemary
  • 17 1/2- to 8-pound roasting chicken, rinsed, giblets removed2large red onions, each cut into 8 wedges, peeled
  • 1 1/2pounds small turnips, peeled if desired, each turnip cut into1 1/2-inch pieces
  • 1pound peeled baby carrots1cup canned low-salt chicken broth

DIRECTIONS Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.

Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour.
Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.

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March 10, 2009

Roast Chicken Stuffed with Fennel and Garlic Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 5:08 pm

Potatoes roasted with olive oil and chopped fresh rosemary are a nice accompaniment. What to drink: Poggio del Sasso.

Makes 6 servings.

INGREDIENTS

  • 3large fresh fennel bulbs, trimmed, each cut into 8 wedges
  • 2tablespoons plus 1/4 cup extra-virgin olive oil
  • 10garlic cloves, peeled
  • 2tablespoons fennel seeds, coarsely crushed in resealable plastic bag
  • 2tablespoons chopped fresh thyme
  • 2tablespoons chopped fresh rosemary
  • 2tablespoons chopped fresh tarragon
  • 2tablespoons chopped fresh marjoram
  • 3/4teaspoon salt
  • 1/2teaspoon ground black pepper23-pound whole chickens
  • 2lemons, halved1cup vernaccia di san gimignano wine or other dry white wine
  • 1/3cup low-salt chicken broth

DIRECTIONS Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transferto bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.

Preheat oven to 450°F. Mix remaining 1 tablespoon each fennel seeds andherbs in small bowl. Rinse chickens inside and out; pat dry. Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.

Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.

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