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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: November 25, 2011

25/11/11 Roasted Cauliflower With Curry Butter



RECIPE

A CookTale

We attempt to nutritionally balance our meals. One as diverse as Thanksgiving dinner is a challenge. But even here we try to avoid adding more than one main starch and as few carbs as possible. The stuffing supplied both the starch and the carbs. The Cranberry Sauce, the Sugar. This side dish of Cauliflower Florets with Curry Butter, though certainly not dietetic, was nutritious. Most important, it complemented the main event, the Turkey.

INGREDIENTS

1 head of Cauliflower
Kosher Salt
4 TB of Butter
1/2 tsp of Turmeric
1/8 tsp of Cayenne
1/4 tsp of Black Pepper
1/8 tsp of fresh Nutmeg
1/8 tsp of Ground Cloves
2 tsp of fresh Ginger (or 1/2 tsp of dry ginger)
2 TB of snipped Chives

METHOD

1. With a paring knife, cut the Cauliflower into tiny florets, as small as possible.

2. Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well & blot on kitchen towels, then cool.

3. Melt the Butter in a small saucepan & stir in the Turmeric, Cayenne, Black Pepper, Nutmeg, Cloves and Ginger. Put the cooled Cauliflower in a large bowl and season lightly with Salt. Drizzle the butter over it, toss gently & transfer to an oven-proof serving dish.

4. Heat the oven to 425 degrees. Roast for 30 minutes.
To serve, sprinkle with Chives.

25/11/11 Creamed Pearl Onions With Bacon & Chives


RECIPE

A CookTale

Cathie’s favorite, and an annual treat. The original recipe came from Thomas Keller of The French Laundry. This lighter version is Cathie’s adaptation and quite a delightful addition to the Thanksgiving table. It would works equally as well at the Christmas table with a Roasted Goose.

INGREDIENTS

24 white Pearl Onions (unpeeled)
1 oz. Applewood-smoked Bacon, (cut into small dice)
1/2 cup of Heavy Cream
1/8 tsp. of Nutmeg, grated
1 TB Sherry
Small bunch of Chives, (cut into a 1/4-inch dice )
Kosher Salt

METHOD

1. In a large pot of salted boiling water, blanch the Pearl Onions for about 7 minutes. Remove from the water, shock in a bowl of ice water, drain. Peel the Onions, leaving a little of the root end intact.

2. In a medium saucepan, cook the Bacon until crisp. Remove the Bacon, & drain on a paper towel. Leave 1 TB of the Bacon fat in the pan, add the Pearl Onions, Heavy Cream & Nutmeg. Season to taste with Kosher Salt.

3. Cover the Onions & Heavy Cream with a cartouche (a circular piece of parchment paper with a 1-inch-diameter hole in the center that will fit on top of the saucepot).

4. Cook the Pearl Onions on medium heat until the Cream has reduced by half & the Onions are cooked through. Stir in the sherry.

5. Garnish with the Bacon & Chives.

25/11/11 Turkey And Giblet Gravy


RECIPE

A CookTale

All the bones and giblets (except the liver) taken from the Turkey and all the fresh vegetables and herbs were roasted in a 425 F oven for 40 minutes. when cool enough to handle they were added to a large sauce pan to simmer for 3 hours. After straining what remained was a rich Turkey Stock Ready to turn into a Turkey Gravy. Here is the procedure.

INGREDIENTS

Turkey Bones & Giblets
2 Carrots
2 Celery stalks
2 Garlic Cloves
6 Thyme sprigs
3 cans of College Inn Turkey Broth
28 ounces of Water (more if required)
2 ounces of Veal Demi Glace (optional but important)
1 TB of Cornstarch+ 1/2 cup of water

METHOD

1. Heat the oven to 425 F. Roast the bones & the vegetables on a baking sheet for 45 minutes. Remove & allow to cool.

2. In a large sauce pan add the roasted bones & vegetables. Add all of the liquids, enough to completely cover, bring to a boil. Skim the liquid until it’s clear & reduce to a simmer. It will take three hours to produce a rich Turkey stock. Be sure to watch it, if it reduces to rapidly add Broth or water.

3. Taste the broth, if it has reached a rich consistency, allow it to cool & strain away the bones, vegetables & herbs into an 8 quart measuring cup. The broth is now an enriched Turkey Stock.

4. Return the Turkey Stock to a clean sauce pan. Add the Cornstarch to the hot water & dissolve. Swirl the Cornstarch mixture into the Stock & heat until it’s thoroughly incorporated. Simmer until its thickened into a Turkey Gravy.

25/11/11 The Thanksgiving Plate, Turkey, Stuffing & Cranberry Sauce


RECIPE

A CookTale

In November 2008, Mark Bittman in his New York Times column changed the way that we will forever more do Turkey. No more four hours of 325 degree oven time. No more pan juice basting every 20 minutes. And no more questionable results. Ever since that article was published, our Thanksgiving day Turkey has been simply fabulous. May I suggest that you do not wait until 2012 to enjoy this experience, Christmas is only weeks away.

INGREDIENTS For the Turkey

1 10- to 12-pound Turkey
12 Garlic Cloves, (peeled & lightly crushed)
2 Branches of fresh Rosemary & a bunch of Thyme)
1/3 cup of EVOO +2 TB of Butter
1/3 cup of dried Thyme
Kosher Salt & Pepper (liberally applied)

METHOD

1. Heat the oven to 450 degrees. Place the Turkey on a stable cutting board breast side down & cut out the backbone. Turn the Turkey over, & press to flatten it. Place it breast side up in a roasting pan.

2.Tuck Garlic & Thyme underneath the Turkey & in the nooks of the wings & legs. Drizzle with EVOO, dot with Butter & sprinkle liberally with Salt, Pepper & dried Thyme.

3. Roast for 20 minutes, undisturbed. Turkey should be browning. Baste only once with the pan juices, Reduce the heat to 400 degrees (only if the Turkey browns too quickly, reduce the temperature to 350 degrees, otherwise leave it be).

4. At 35 minutes, check the Turkey’s internal temperature with an instant-read thermometer. We consider it ready to remove when the Thigh meat registers 145 degrees & the Breast meat reaches 135 degrees. But that’s us, if you prefer your Turkey not as medium-rare, give it a few more minutes. Keep in mind that as it rests it continues to cook, & the longer it cooks, the drier the white meat gets.

5. Carve & spoon on the roasted Garlic Cloves and pan juices.

INGREDIENTS For the Stuffing

2 cups of two day old Bread (cut to 3/4″ cubes)
1 ½ cups of Sweet Onion (cut to 1/2″ dice)
1/2 a Fennel bulb (cut to 1/2″ dice)
2 Celery stalks (cut to 1/2″ dice)
3 Garlic Cloves (sliced)
1 to 2 TB of Butter (more if needed)
1 TB EVOO
1 pound of ground Pork (hot or sweet Italian)
¾ cup of dried Cranberries
2 cups of Mushrooms, (I used Portobello cut to 1/2″ dice)
2 Eggs (lightly beaten)
1/2 cup of Demi Glace (diluted in water)
½ cup of Pine Nuts (toasted)
½ cup of chopped fresh Parsley
1/2 cup of chopped fresh Sage
1 large fresh Bay Leaf
1 ½ tsp of Salt + 1 tsp of fresh Black Pepper
1 cup of dry Vermouth

METHOD

1. Add 2 TB or two of Butter to a medium sauce pan. Over medium heat, fry the Bread cubes for about 3 minutes until crisp. Remove to a large bowl.

2. In the same frying pan, add 1 TB of EVOO & the Garlic, Onions, Fennel, Celery, ground Pork & Mushrooms. Sauté, breaking the Pork into small pieces. Continue cooking over medium heat until ingredients start to brown & tenderize. Toss in the Pine Nuts, the dried Cranberries, Sage, Parsley & Salt & Pepper. Add the beaten Eggs & gently mix together. Add to the bowl of crisp bread cubes.

3. Deglaze the empty pan with the Vermouth & reduce by half, then add the diluted Demi Glace, stirring & loosening the dried bits at the bottom of the pan. Add to the large bowl. Taste to adjust seasoning.

4. As dinnertime approaches, spoon the stuffing into a Buttered deep casserole, dot with the Butter & bake at 350 degrees for 40-45 minutes.

25/11/11 Turkey Stuffing


 

RECIPE

INGREDIENTS

2 cups of two day old Bread (cut to 3/4″ cubes)
1 ½ cups of Sweet Onion (cut to 1/2″ dice)
1/2 a Fennel bulb (cut to 1/2″ dice)
2 Celery stalks (cut to 1/2″ dice)
3 Garlic Cloves (sliced)
1 to 2 TB of Butter (more if needed)
1 TB EVOO
1 pound of ground Pork (hot or sweet Italian)
¾ cup of dried Cranberries
2 cups of Mushrooms, (I used Portobello cut to 1/2″ dice)
2 Eggs (lightly beaten)
1/2 cup of Demi Glace (diluted in water)
½ cup of Pine Nuts (toasted)
½ cup of chopped fresh Parsley
1/2 cup of chopped fresh Sage
1 large fresh Bay Leaf
1 ½ tsp of Salt + 1 tsp of fresh Black Pepper
1 cup of dry Vermouth

METHOD

1. Add 2 TB or two of Butter to a medium sauce pan. Over medium heat, fry the Bread cubes for about 3 minutes until crisp. Remove to a large bowl.

2. In the same frying pan, add 1 TB of EVOO & the Garlic, Onions, Fennel, Celery, ground Pork & Mushrooms. Sauté, breaking the Pork into small pieces. Continue cooking over medium heat until ingredients start to brown & tenderize. Toss in the Pine Nuts, the dried Cranberries, Sage, Parsley & Salt & Pepper. Add the beaten Eggs & gently mix together. Add to the bowl of crisp bread cubes.

3. Deglaze the empty pan with the Vermouth & reduce by half, then add the diluted Demi Glace, stirring & loosening the dried bits at the bottom of the pan. Add to the large bowl. Taste to adjust seasoning.

4. As dinnertime approaches, spoon the stuffing into a Buttered deep casserole, dot with the Butter & bake at 350 degrees for 40-45 minutes.