theworldfrommykitchen

My Global Food Challenge

Thanksgiving

Link to My Menu for Thanksgiving Dinner:  

Thanksgiving Pioneer-Style Herb Roasted Turkey (Thanksgiving)

Recipe courtesy of Bobby Flay

Ingredients

Turkey:
One 17-pound whole fresh turkey, rinsed well and patted dry
1 1/4 stick (10 tablespoons) unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock

Sage Gravy:

Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage

Directions

For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.  Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.

Preheat the oven to 450 degrees F.

Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with the herb butter and season liberally with salt and pepper.

Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.

Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer.

Remove the turkey from the oven, transfer to a baking sheet, tent loosely with foil and let rest 20 minutes before slicing.

For the sage gravy: Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat and let steep for 15 minutes. Remove the sage leaves.

Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the sage-infused stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

http://www.foodnetwork.com/recipes/bobby-flay/thanksgiving-pioneer-style-herb-roasted-turkey-recipe.print.html?oc=linkback

Link to My Post on Thanksgiving:

Cuisine:  American

Main Ingredient:  Turkey

Celery Olive Stuffing (Thanksgiving)

My version of a kosher stuffing with a few substitutions.

Ingredients

1 large bag stuffing mix, any flavor
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 stalks celery, chopped
1 bunch scallions, chopped
1/2 cup pitted green olives, coarsely chopped
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 cups low-sodium chicken broth
3 tablespoons chopped fresh parsley
Grated zest and juice of 1 orange
Freshly ground pepper

Directions

Preheat the oven to 450 degrees F.

Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, celery, and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the stuffing mix and broth and bring to a simmer; cover and cook over low heat until the stuffing is soft but does not fall apart, follow timing on back of package. Let cool slightly, then add the scallions, olives, parsley, orange zest and juice, 1/2 teaspoon salt, and pepper to taste. Toss to combine.

Grease casserole dish and add stuffing. Cook for 20 to 30 minutes to desired crispness.

Original Recipe – http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-capon-with-quinoa-olive-stuffing-recipe.html

 

Stuffed Mushrooms – Two Ways (Thanksgiving)

Four ways if you count trying to make the recipes kosher. For Kosher, substitute kosher ingredients and leave out the cheese.

Directions for Both Mushrooms

Preheat the oven to 425o.  Remove the stems from 24 large mushrooms (saving the stems for filling).  Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons of olive oil and season with salt.

Arrange on a baking sheet and stuff.  Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes.  Let cool 5 minutes, then remove from the baking sheet.

(Food Network Magazine, Vol. 7 (9), Nov 2014, p. 68).

My Modified Fillings for Italian Sausage:

Finely chop the mushroom stems.  Cook 4 oz ground beef with spices 3 minutes, add mushroom stems and cook until tender.  Add 2 minced garlic cloves, season with red pepper flakes, and cook 1 minute.  Let cool, then mix with 1 cup breadcrumbs, and 2 tablespoons each chopped parsley and chopped green olives.  Split in half and add ¼ cup shredded fontina and 1 tbsp grated parmesan to one half. Make 6 of each with and without cheese. Can increase the cheese slightly if making all 12 with cheese.

Spices (for 1lb. of ground beef or veal): Cut all ingredients by 4 for this recipe, but makes a good beef or veal sausage recipe as directed.

1 lb chopped meat
2 tsps fennel seeds
1 tbsp coriander seeds
1 tsp crushed red pepper
1 tsp salt
½ tsp sugar
2 shallots, finely minced
4 garlic cloves, finely minced

French Onion Soup Style Mushrooms:

Melt 3 tbsp butter (margarine) in large skillet over medium heat.  Add 2 very thinly sliced onions and 2 tsp chopped thyme, season with salt and pepper and cook, stirring, until the onions are carmelized, about 20 minutes.  Add ¼ cup red wine, cook until evaporated, 1 minute.  Add ½ cup beef broth, simmer until the onions are glazed, 3 minutes.  Sprinkle breadcrumbs inside the mushroom caps, fill in the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tbsps grated parmesan. Bake, top with parsley.

 

Wayne’s Cranberry Sauce (Thanksgiving)

Recipe courtesy of Paula Deen

Yield: 4 to 5 cups

Ingredients

1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated

Directions

Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.

Serve in a side bowl with turkey or any preferred holiday dish.

http://www.foodnetwork.com/recipes/paula-deen/waynes-cranberry-sauce-recipe.html

 

Cranberry Sauce (Thanksgiving)

Recipe courtesy of Alton Brown

Yield: 6 to 8 servings

Ingredients

1 pound fresh cranberries, approximately 4 cups
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey (Splenda + honey)

Directions

Wash the cranberries and discard any that are soft or wrinkled.

Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

http://www.foodnetwork.com/recipes/alton-brown/cranberry-sauce-recipe.html

 

Roasted Brussels Sprouts (Thanksgiving)

Recipe courtesy of Food Network Kitchen

Yield: 4 servings

Ingredients

1 1/2 pounds Brussels sprouts, halved
1/4 cup olive oil
red pepper flakes, salt and pepper to taste

Directions

Toss Brussels sprouts with olive oil and a pinch each of red pepper flakes, salt and pepper. Roast cut-side down on a baking sheet at 450 degrees F until caramelized, 25 to 30 minutes. Drizzle with white wine vinegar and honey.

http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-brussels-sprouts-recipe.html

 

Sweet Potato Casserole (Thanksgiving)

Recipe courtesy of Food Network Kitchen

Yield: 6 servings

Ingredients

2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans

Directions

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

 

Marbled Mashed Potatoes (Thanksgiving)

My recipe for a more savory potato dish.

Ingredients

3-4 sweet potatoes
3-4 russett potatoes
ground garlic
ground onion
salt and pepper to taste
butter (margarine)

Directions

Not Your Mama’s Green Bean Casserole (Thanksgiving)

Recipe courtesy of Alton Brown

Yield: 4 to 6 servings

Ingredients

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray

For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt

For sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

 

Roasted Butternut Squash Soup and Curry Condiments (Thanksgiving)

Recipe courtesy of Ina Garten

Yield: 4 servings

Ingredients

For the Soup:
3 to 4 pounds butternut squash, peeled
and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock
1/2 teaspoon good curry powder

For the Condiments:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Directions

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe.html

 

Pumpkin Pie (Thanksgiving)

Recipe courtesy of Alton Brown
I made one 9″ pie

Yield: 1 9-inch pie or 5 5-inch mini-pies

Ingredients

Crust:
6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted

Filling:
16 ounces Pumpkin Puree, recipe follows
1 cup half-and-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk
Brulee for mini-pies:
5 teaspoons light brown sugar, divided

Pumpkin Puree:
1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt
Directions

Brulee for mini-pies:
Heat the oven to 350 degrees F.

For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.

Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.

For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.

Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.

For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.

Pumpkin Puree:
Heat the oven to 400 degrees F.

Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

 http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe.html

 

 

Caramel Apple Pie (Thanksgiving)

2003 1st Place Apple Pie

Yield: 8 servings

Ingredients

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten
Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter
Streusel Topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed

Directions

Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.

Filling:

Preheat oven to 450 degrees F.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

Streusel Topping:

Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

http://www.foodnetwork.com/recipes/caramel-apple-pie-2003-1st-place-apple-recipe.html

 

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