Sunday, November 28, 2010
Monday, November 22, 2010
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.
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
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.
2 to 3.5 hours
3 to 4 hours
4 to 5 hours
5 to 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.
Thursday, November 11, 2010
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.
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