Try out this super-easy french fry alternative:
Preheat oven to 400
4 med. sweet potatoes, peeled and cut into steak-fry size pieces
1/2 cup maple syrup (the real stuff!)
1/4 cup olive oil
Kosher salt
Brush the fries lightly with the oil, and bake for 12 min. Then remove from oven, flip, & brush with maple syrup. Return to oven until done, approximately 10-15 more minutes.
Monday, November 17, 2008
Friday, November 14, 2008
Simple Pan Gravy
2 Tbsp. unsalted butter (1/4 stick)
3 medium shallots, coarsely chopped (about 3/4 cup)
2 Tbsp flour
1/2 cup Marsala wine (or other dry-white wine)
2 cups chicken broth, low-sodium
1/4 cup half & half or heavy cream
Heat butter in a medium frying pan over medium heat. When butter foams, add shallots and season well with salt and freshly ground black pepper. Stir to coat in butter and cook until golden brown, about 2 minutes. (If you have roasted a turkey and can use the same pan to make the gravy, do it! Just skim off all the fat you can, empty pan into a bowl, and make the recipe as is, adding the turkey drippings with the broth. If there is a lot of drippings, cut back on the broth.
Sprinkle flour into the pan and cook until golden brown, about 1 minute. Increase heat to medium high, add Marsala, and scrape up any browned bits on the bottom of the pan. Cook until the alcohol smell has dissipated and the wine is slightly reduced, about 2 minutes.
Whisk in broth (and pan drippings) and cream, and bring to a simmer. Cook until slightly reduced and thick enough to coat the back of a spoon, about 3 minutes. Taste and adjust seasoning as desired.
3 medium shallots, coarsely chopped (about 3/4 cup)
2 Tbsp flour
1/2 cup Marsala wine (or other dry-white wine)
2 cups chicken broth, low-sodium
1/4 cup half & half or heavy cream
Heat butter in a medium frying pan over medium heat. When butter foams, add shallots and season well with salt and freshly ground black pepper. Stir to coat in butter and cook until golden brown, about 2 minutes. (If you have roasted a turkey and can use the same pan to make the gravy, do it! Just skim off all the fat you can, empty pan into a bowl, and make the recipe as is, adding the turkey drippings with the broth. If there is a lot of drippings, cut back on the broth.
Sprinkle flour into the pan and cook until golden brown, about 1 minute. Increase heat to medium high, add Marsala, and scrape up any browned bits on the bottom of the pan. Cook until the alcohol smell has dissipated and the wine is slightly reduced, about 2 minutes.
Whisk in broth (and pan drippings) and cream, and bring to a simmer. Cook until slightly reduced and thick enough to coat the back of a spoon, about 3 minutes. Taste and adjust seasoning as desired.
Thursday, November 13, 2008
Orange Cranberry Chutney
3 cups fresh whole cranberries
1/2 cup sugar
2 tablespoons finely grated orange zest
1/2 cup water
Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving.Makes 2 cups.
1/2 cup sugar
2 tablespoons finely grated orange zest
1/2 cup water
Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving.Makes 2 cups.
Shrimp & Corn Chowder with Poblano Chiles
1 pound red potatoes, diced
3 poblano chiles
3 ears fresh corn (you can use frozen corn, but fresh is best!)
1 pound raw shrimp (26-30)
6 cups chicken stock
1 8 oz clam juice
4 slices of bacon, diced
1 small onion, diced
2 celery ribs, diced
2 small red peppers, diced
1/4 cup flour
1/4 cream
1 cup milk
1 bunch cilantro, cleaned and chopped
salt and pepper to taste
Roast poblanos; peel, seed, and dice. Set aside. Cut kernels off corn and set aside. Peel and clean shrimp, reserving shells. Simmer shells with chicken stock and clam juice for 30 minutes. Strain or lift shells out and discard.
In stockpot, cook bacon until almost crisp. Add the onion, celery, red peppers and cook for 2 minutes. Stir in flour and cook 2 additional minutes. Add simmered stock and whisk to avoid lumps. Add corn, poblanos, potatoes, milk, and cream. Simmer until potatoes are tender. Season with salt and pepper.
Add shrimp and cook around 4 minutes. Stir in cilantro.
Serves 8
3 poblano chiles
3 ears fresh corn (you can use frozen corn, but fresh is best!)
1 pound raw shrimp (26-30)
6 cups chicken stock
1 8 oz clam juice
4 slices of bacon, diced
1 small onion, diced
2 celery ribs, diced
2 small red peppers, diced
1/4 cup flour
1/4 cream
1 cup milk
1 bunch cilantro, cleaned and chopped
salt and pepper to taste
Roast poblanos; peel, seed, and dice. Set aside. Cut kernels off corn and set aside. Peel and clean shrimp, reserving shells. Simmer shells with chicken stock and clam juice for 30 minutes. Strain or lift shells out and discard.
In stockpot, cook bacon until almost crisp. Add the onion, celery, red peppers and cook for 2 minutes. Stir in flour and cook 2 additional minutes. Add simmered stock and whisk to avoid lumps. Add corn, poblanos, potatoes, milk, and cream. Simmer until potatoes are tender. Season with salt and pepper.
Add shrimp and cook around 4 minutes. Stir in cilantro.
Serves 8
Wednesday, November 12, 2008
More Decor
Here is another great idea from Martha. These felt leaves not only serve as a stylish & whimsical fall decoration, but they also will protect your table from hot plates and dishes.
Click here for the how-to!
Let's Talk Turkey!
I know that for many of you, the idea of cooking a turkey is a scary one. You may have attempted it once before and ended up with a dried out, not-so-tasty bird. But don't let one (OK, maybe more than that) bad experience get in the way of conquering your poultry fears.
Perhaps you should think about making a breast instead of a whole bird. If you only like white meat anyway, this may be the way to go. Best of all, a breast cooks much faster. Here are a couple simple recipes that will surely make your guests go back for seconds!
Bacon and Herb Roasted Turkey Breast
Serves 6-8
3 strips thick-cut bacon
1 1/2 tablespoons minced garlic
1 tablespoon chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
3 tablespoons unsalted butter, softened
2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry
Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.
Place bacon in a medium skillet over medium heat; cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.
Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.
Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.
Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.
Herb-Rubbed Roasted Turkey Breast
Serves 6
2 bone-in turkey breast halves (weighing 6 to 7 pounds total)
6 tablespoons olive oil
3 tablespoons kosher salt
8 medium garlic cloves, halved
2 tablespoons fresh rosemary leaves
2 tablespoons fennel seeds, lightly crushed
1 tablespoon black peppercorns, lightly crushed
1 medium lemon, zested
Rinse turkey and thoroughly pat dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.
Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine remaining 4 tablespoons olive oil, remaining 1 tablespoon salt, garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until mixture is a coarse paste, scraping down the sides of the bowl at least once.
Remove turkey breasts from the refrigerator and rub all over with the paste (including under the skin). Let sit at room temperature while the oven heats up, about 30 minutes.
Arrange turkey breasts skin side up in a roasting pan fitted with a rack (ensuring that the meat is not crowded and the breasts don’t touch). Roast until skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until internal temperature of turkey reaches 160°F and juices run clear when pierced with fork, about 40 to 50 minutes more. Let turkey rest at least 10-15 minutes before carving.
Perhaps you should think about making a breast instead of a whole bird. If you only like white meat anyway, this may be the way to go. Best of all, a breast cooks much faster. Here are a couple simple recipes that will surely make your guests go back for seconds!
Bacon and Herb Roasted Turkey Breast
Serves 6-8
3 strips thick-cut bacon
1 1/2 tablespoons minced garlic
1 tablespoon chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
3 tablespoons unsalted butter, softened
2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry
Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.
Place bacon in a medium skillet over medium heat; cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.
Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.
Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.
Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.
Herb-Rubbed Roasted Turkey Breast
Serves 6
2 bone-in turkey breast halves (weighing 6 to 7 pounds total)
6 tablespoons olive oil
3 tablespoons kosher salt
8 medium garlic cloves, halved
2 tablespoons fresh rosemary leaves
2 tablespoons fennel seeds, lightly crushed
1 tablespoon black peppercorns, lightly crushed
1 medium lemon, zested
Rinse turkey and thoroughly pat dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.
Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine remaining 4 tablespoons olive oil, remaining 1 tablespoon salt, garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until mixture is a coarse paste, scraping down the sides of the bowl at least once.
Remove turkey breasts from the refrigerator and rub all over with the paste (including under the skin). Let sit at room temperature while the oven heats up, about 30 minutes.
Arrange turkey breasts skin side up in a roasting pan fitted with a rack (ensuring that the meat is not crowded and the breasts don’t touch). Roast until skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until internal temperature of turkey reaches 160°F and juices run clear when pierced with fork, about 40 to 50 minutes more. Let turkey rest at least 10-15 minutes before carving.
Tuesday, November 11, 2008
Mixed Greens with Apples, Walnuts & Cranberry Vinaigrette
1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil (light, if possible)
10 cups mixed greens
2 apples (pick your favorite- I prefer Fuji), cored, thinly sliced
1/2 cup chopped walnuts, toasted
Puree cranberries in food processor or blender until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor/blender running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts.
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil (light, if possible)
10 cups mixed greens
2 apples (pick your favorite- I prefer Fuji), cored, thinly sliced
1/2 cup chopped walnuts, toasted
Puree cranberries in food processor or blender until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor/blender running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts.
Place Settings
Here are a couple of cute ideas I saw on Martha Stewart's website. I love the turkey! The feathers have Thanksgiving trivia on them, but you could also have the children write things they are thankful for, reminders of fun family memories, or anything else you can think of.
My Favorite: Sweet Potatoes
Growing up, candied yams were probably my favorite part of Thanksgiving dinner. My mom would open up a couple cans, dump them in a 9x13 Pyrex pan, add butter & brown sugar, and put it in the oven. Then, when it was good and hot, she would put lots of mini marshmallows on top and throw them back in the oven for just enough time to develop the perfect golden brown & crunchy crust. Yum!
For the last 6-8 years, I've been experimenting with this side dish. Some were great, and some were not so great. It's not that I don't love what I grew up on, I just try not to eat out of cans. I'll be sharing a new, yummy sweet potato recipe with you every day (Monday-Friday) next week.
For the last 6-8 years, I've been experimenting with this side dish. Some were great, and some were not so great. It's not that I don't love what I grew up on, I just try not to eat out of cans. I'll be sharing a new, yummy sweet potato recipe with you every day (Monday-Friday) next week.
Monday, November 10, 2008
Douple Dipping
Having a few good recipes for delicious dips can really come in handy. It's nice to put out something different than the normal ranch, salsa, & onion dip. Here are a couple to get you started!
Ham-Swiss Dip
In a 1 1/2-quart slow cooker, (not really necessary, but you'll need to adjust your cooking time if you use anything else!) combine:
8 ounces cooked ham, finely chopped
4 ounces Swiss cheese, shredded
3 ounces cream cheese
1 small onion, finely chopped
1/4 cup apple juice
1 Tbsp. Dijon mustard
1/4 tea. caraway seeds
Cover. Cook on low-heat setting for 2 to 3 hours. Stir before serving. Serve with apple wedges.
Blue Cheese and Bacon Dip
(doesn't bacon make everything better??)
1 (8-ounce) tub whipped cream cheese
1/2 cup crumbled Danish blue cheese
3/4 cup sour cream
2 Tbsp. mayonnaise
1 tea. prepared horseradish
2 Tbsp. minced onion
1 Tbsp. Italian seasoning
Dash of hot pepper sauce
6 slices peppered bacon, cooked until crisp and crumbled
Put the cream cheese, blue cheese, sour cream, mayonnaise, horseradish, onion, Italian seasoning, and pepper sauce in a food processor. Pulse until very smooth. Add the bacon and pulse until just blended.
Transfer to a bowl, cover, and refrigerate until the flavors are well integrated, at least one hour or overnight.
Serve with apples, vegetables, and/or Wheat Thins.
Ham-Swiss Dip
In a 1 1/2-quart slow cooker, (not really necessary, but you'll need to adjust your cooking time if you use anything else!) combine:
8 ounces cooked ham, finely chopped
4 ounces Swiss cheese, shredded
3 ounces cream cheese
1 small onion, finely chopped
1/4 cup apple juice
1 Tbsp. Dijon mustard
1/4 tea. caraway seeds
Cover. Cook on low-heat setting for 2 to 3 hours. Stir before serving. Serve with apple wedges.
Blue Cheese and Bacon Dip
(doesn't bacon make everything better??)
1 (8-ounce) tub whipped cream cheese
1/2 cup crumbled Danish blue cheese
3/4 cup sour cream
2 Tbsp. mayonnaise
1 tea. prepared horseradish
2 Tbsp. minced onion
1 Tbsp. Italian seasoning
Dash of hot pepper sauce
6 slices peppered bacon, cooked until crisp and crumbled
Put the cream cheese, blue cheese, sour cream, mayonnaise, horseradish, onion, Italian seasoning, and pepper sauce in a food processor. Pulse until very smooth. Add the bacon and pulse until just blended.
Transfer to a bowl, cover, and refrigerate until the flavors are well integrated, at least one hour or overnight.
Serve with apples, vegetables, and/or Wheat Thins.
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