Sunday, November 28, 2010

Simple Dungeness Crab Salad

1/2 lb. dungeness crab meat
6 endive, separated
about 8 radishes, thinly sliced
about 1 T. snipped chives
1/4 c. Meyer lemon juice
1/3 c. good olive oil
salt and pepper

Arrange endive on plate. Follow by crab, radish and chives. Drizzle lemon and oil over salad. Serve immediately.

Monday, November 22, 2010

Sage Roasted Butternut Squash and Brussel Sprouts with Prosciutto Bread Crumbs

This dish can be served warm or at room temperature.





One large butternut squash, one large kabocha squash or two acorn squash, peeled. Cut into large dice. Toss with 1/3 c. olive oil, small bunch whole sage leaves, salt and pepper. Roast on a half sheet pan at 350 for 30 minutes. Finish for 10 more minutes at 375.

Toss 2 lbs brussel sprouts with 1/3 c. olive oil, salt and pepper. Roast on a half sheet pan at 350 for 35 minutes. Yes, the squash and brussels need to be on separate pans.


In a food processor, grind a 1/2 loaf of crusty bread or a small baguette.
Like this. Then toast at 250 for 20 minutes. Cool.
Then back in the processor with 1 smashed clove of garlic, 1/4 c. olive oil and 2 oz. prosciutto (you can substitute grated parmesean cheese). Toss with roasted vegetables. YUM!

Friday, November 19, 2010

Traditional Roast Turkey and Gravy

Dry brine is best for fresh turkeys:

Finely mince (or with a mortar and pestle) 1/2 c. good salt, 1 T. fresh tyme, 1 T. fresh rosemary and 1 t. black pepper. Create a space in your refrigerator to accommodate the turkey. Place the turkey in a roasting pan or 1/2 sheet pan. The turkey needs to be thoroughly defrosted and dry. Evenly rub the salt/herb mixture over the turkey. Place the turkey in your refrigerator, covered loosely with parchment or wax paper. The idea is for the turkey to air dry overnight, so don't wrap in pastic.


Remove turkey from roasting pan. Place cut mirepoix vegetable: 2 carrots, 4 celery ribs (include celery leaves) and 2 onions in roasting pan.



Set turkey on top of mirepoix. Stuff the cavity with fresh thyme, sage and rosemary.

Weight Total

Roasting Time

8-12 pounds

2 to 3.5 hours

12-16 pounds

3 to 4 hours

16-20 pounds

4 to 5 hours

20-25 pounds

5 to 6 hours

25-30 pounds

6+ hours

Turkey Roasting Chart

All turkey roasting charts are basic approximations. Actual cooking time varies depending on a number of factors, including oven accuracy, temperature of the bird when it is placed in the oven, oven temperature, the height and thickness of the roasting pan, and how frequently you open the oven door.


Preheat oven to 400. Roast turkey for 40 minutes, then drop temperature to 350. Baste turkey if you find necessary.


Fresh, lean turkeys that contain no additives may cook faster than a conventional turkey. Begin to check for doneness approximately 30 minutes before the end of suggested cooking time. Use a meat thermometer—there really is no substitute for determining when your turkey is done.





When done, all parts of the turkey should register 165°F. Allow Turkey to rest at least 20 minutes before slicing. In the meantime, make your gravy.

Ratio: 1/2 c. flour to 1 quart chicken or turkey stock.

video

Thursday, November 11, 2010

Persimmon, Pecan & Pomegranate Seed Salad



VINAIGRETTE

2 shallots (about 2 T.) minced

¼ cup red wine or sherry vinegar

½ cup extra virgin olive oil

salt and black pepper to taste

Combine all ingredients, no need to whisk. Let vinaigrette macerate (soak) for at least ten minutes, no more than 24 hours.


SALAD

4 cups mixed greens

2 medium or 1 large Fuyu persimmon sliced

½ cup pomegranate seeds

½ cup toasted pecans

4 oz soft goat cheese, opt.

Toss with vinaigrette and serve

Bon appetit!

Monday, November 1, 2010

Brown Butter Vanilla Bean Pear Crisp


Crisp Topping:

1/2 c. toasted pecans
1 1/2 c. AP flour
1 t. cinnamon
1/2 c. brown sugar
1/4 c. granulated sugar
8 oz. butter


In a food processor, chop nuts with the flour, cinnamon and sugars. Add butter and pulse until the mixture is crumbly and resembling wet sand. Set aside. The crisp topping can be made and kept in the refrigerator for up to 4 days in advance.

Pear filling

4 lb. firm pears
2 T. flour
3/4 c. sugar
1 vanilla bean, scrapped or 2 T. vanilla extract
1 1/3 c. butter
1/2 t. salt

Heat butter and vanilla beans ( if using extract add to pear mixture) on medium heat until the milk solids become dark brown. Add to the pears followed by flour and salt; gently toss . Place fruit in a ovenproof dish. Place topping on fruit and bake at 350 degrees for about 50 minutes or until the fruit is bubbling.

Serve warm with vanilla ice cream.