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Turkey for two: Roasted Citrus Rosemary Turkey Breast

Greg and I have a tradition of having two Thanksgivings every year... one with family/friends... and one for just the two of us.  I like to curate the whole meal and have all the leftovers.  This past Sunday, we had Thanksgiving part deux.

Since I was only cooking for two people, I made a turkey breast instead of the whole bird.  I combined recipes from America's Test Kitchen, Michael Chiarello, and Martha Stewart to achieve a juicy roast, full of flavor, with a crispy skin.  As Chiarello suggests, I used carrots and celery stalks to create a rack to prop up the meat.  This recipe is super simple, and could be used for chicken or Cornish game hens as well.  You will have left-over citrus salt...season the bird to taste.

Citrus Rosemary Turkey Breast
Ingredients

1 split turkey breast, on the bone, 3-4 lbs, rinsed and well dried
2 tblsp extra-virgin olive oil
3 tblsp coarse sea salt
1 tblsp lemon zest, plus two lemon halves
1 tblsp chopped fresh rosemary, plus two springs
3 carrots
3 celery stalks

1.  Preheat oven to 350°. Pulse the salt, lemon zest and chopped rosemary in a food processor until well blended.

2.  Coat the turkey breast with1 tblsp olive oil.  Season thoroughly with 1 tblsp of the Citrus Rosemary Salt, pressing to adhere.  Pull the skin up and season underneath.

3.  Position the carrots and celery in a roasting pan to create a rack for the turkey to rest on.  Place the turkey, breast up, on top of the vegetables.  Stick the lemon halves and rosemary sprigs underneath as well.  Drizzle with remaining olive oil.

4.  Roast until juices run clear and an instant-read thermometer reads 165° when inserted into the thickest part of the breast, about an hour and 20 minutes.  Transfer to a platter, and let rest, covered with aluminum foil for 15 minutes before carving.

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Thanksgiving Recap: Sage Stuffing and Fennel Mashed Potatoes

     
Click here to download:
Thanksgiving_Recap_Sage_Stuffi.zip (6636 KB)

I hope you had a lovely Thanksgiving!  We had a delicious meal with an Italian bent, thanks to all of our friends' cooking prowess.  The menu included glazed ham, fresh cranberry sauce, roasted squash, brussel sprouts, asparagus with Frico, vegetable lasagna, and my contributions, sage stuffing and fennel mashed potatoes with rosemary.  After we stuffed our bellies, we sipped on Rhys' homemade Limoncello while the boys held an impromptu music session, with Adam on the guitar, Greg on the accordion (!), and Anthony spitting some freestyle rhymes.  

Big ups to Lauren for your famous pecan tarts!  Thanks Kat...What a perfect night with great friends, food and conversation!

After much research, I think I decided on the perfect Thanksgiving sides.  The Sage Stuffing is a gourmet and modern update on my all-time favorite... Stovetop.  I made the buttermilk cornbread from scratch, as the recipe details.  But I left out the chicken livers.  Find the recipe form Epicurious here:

Usually my go-to Thanksgiving mashed potatoes are made with roasted garlic.  This holiday, I went with my new obsession, roasted fennel.  These mashed potatoes have so much flavor and richness... you can't go wrong with rosemary, crème fraîche and a stick of butter!  And they can be made ahead and reheated in the microwave for added convenience.  

Mashed Potatoes with Roasted Fennel & Rosemary
Ingredients (serves 8-10)

2 large fresh fennel bulbs, trimmed, quartered through core, center core trimmed and discarded, cut into 3/4 inch pieces
1 medium onion, cut into 3/4 inch pieces
3 tblsp extra-virgin olive oil
2 tsp fine sea salt, divided
3 lbs Yukon Gold potatoes, peeled and cut into 1 1/2 inch pieces
1/2 cup (1 stick) unsalted butter
1 1/2 tblsp fresh rosemary, chopped
1/2 cup crème fraîche

1.  Preheat oven to 375°.  Line a baking sheet with parchment paper.  Toss fennel and onion with olive oil, 1 tsp salt, and fresh pepper and spread in a single layer.  Roast until fennel and onion are very tender, tossing occasionally, about 1 hour 15 minutes.  Let cool slightly.  Transfer to a food processor and puree until almost smooth.

2.  Cook potatoes in a large pot of salted water until tender, about 25 minutes.  Drain well, cool slightly.  

3.  Melt butter with rosemary and remaining salt in a small sauce pan.  Place potatoes in a large bowl with fennel puree, melted butter and crème fraîche...mash well.  Season with salt and pepper and drizzle with more olive oil. (Can be made 6 hours ahead.  Place in a microwave safe bowl and reheat on high for 4 minutes until heated through).

 

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From Gourmet's Bohemian Thanksgiving Menu: Roasted Cauliflower, Romaine & Radicchio Salad

Yay, Thanksgiving is here!  I've been trying out holiday recipes in preparation for Turkey Day.  Tomorrow we will be celebrating with our wonderful friends over a pot luck supper.  I will be bringing a Potato Fennel Puree and a Stuffing of as-yet-undetermined ingredients.  I'll be sure to post the final products :)

A couple nights ago I tried this recipe from The Best of Gourmet.  I am not lying when I tell you this was the very first time I've ever bought and made cauliflower.  I always identify it as the uncooked and unwanted vegetable next to the ranch dressing on a party platter.  I also assumed it was not nutritionally valuable because of its lack of color... why not just eat broccoli? 

But, au contraire, cauliflower is high in fiber, folate and Vitamin C, possessing a very high nutritional density.  And just the simple process of roasting the florets with olive oil and salt and pepper, imparts a deep and toasted flavor.  The salad is a beautiful combination of colors and textures.  I modified the dressing to my taste... hope you will try this.

Roasted Cauliflower, Romaine, and Radicchio Salad
Ingredients (serves 4)

1/2 head cauliflower, cut into 1-inch-wide florets
1/4 cup plus 1 tblsp extra-virgin olive oil
salt and fresh black pepper
3 tblsp white wine vinegar
1 tsp capers, minced
1/2 tsp dijion mustard
1/2 shallot, finely minced
2 handfuls romaine, cut crosswise into strips
1/2 head radicchio, thinly cut crosswise
1/4 cup parsley leaves
1/4 cup hazelnuts, toasted, any loose skins removed with a kitchen towel, and coarsely chopped

1.  Toast the nuts at 350° for 8 minutes, shaking around once or twice.

2.  Preheat the oven to 450°.  Toss cauliflower with a few tablespoons of olive oil, and season generously with salt and pepper.  Spread in one layer on a baking sheet, and roast, turning over with tongs halfway through, until tender and golden brown, 25 to 30 minutes total.  Cool in pan on a rack, then transfer to a large bowl.

3.  Whisk together vinegar, mustard, capers, shallot, salt and pepper to taste, then add 3 tblsp olive oil in a slow steady stream.  Add half of the dressing to the cauliflower and toss to coat.  Add romaine, radicchio, parsley, half of the chopped nuts, and remaining dressing to cauliflower and toss to coat.  Plate, and sprinkle with remaining nuts.

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Kick that cold! Minestrone with Squash, Kale & Fennel Sausage

On a chilly night (during flu season), there's nothing better than steamy homemade soup.  Minestrone, translated as "the big soup", is a cornerstone of Italian cuisine.  It is made with any combination of seasonal vegetables, stock, and often pasta or rice.  I like to add pancetta or sausage to really boost the flavor.  Adding the rind from a piece of parmesan cheese to the simmering broth also adds a ton of flavor as it melts.  This recipe makes a generous amount which will make for satisfying left-overs.

Serve with crusty bread and a glass of Chianti...delizioso!

Minestrone with Squash, Kale and Fennel Sausage
Ingredients (6 to 8 dinner servings)

1 tblsp extra-virgin olive oil
2 links fennel pork sausage, casings removed
1 large yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, minced
1 large russet potato, peeled and cut into 1 inch cubes
2 cups peeled and cubed butternut squash
8 cups low-sodium chicken stock
1 can (35 oz) whole tomatoes, lightly crushed
1 bay leaf
salt and fresh black pepper
2 tblsp red wine vinegar
1 bunch of kale, ribs removed and thinly sliced
1 can (15 oz) cannellini beans, drained and rinsed
4 inch piece of parmesan rind, plus grated parmesan for serving
2 cups small pasta, cooked (optional)

1.  Heat oil over medium high heat in a large skillet.  Add sausage and break into small pieces with a wooden spoon until browned.  Add onion, celery, carrots and garlic and sauté for four minutes.  Add potato and butternut squash, cook a few minutes more.

2.  Transfer the mixture to a large pot.  Add chicken stock, tomatoes and their juices, bay leaf, and the Parmesan rind.  Season with salt and pepper.  Increase heat to high and bring to a boil.  Reduce heat to a simmer and cook until the potatoes and squash are tender, about 20 minutes.

3.  Stir in the vinegar, kale and cannellini beans.  Season again with salt and pepper, and cook until the kale is wilted and the beans are warmed through.  Remove Parmesan rind and the bay leaf.  Serve in large bowls (over the pasta if desired), garnished with grated Parmesan and cracked pepper.

 

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A Beautiful and Balanced Salad: Autumn Mixed Greens with Pear

We have a salad with almost every dinner.  When autumn rolls around, I start adding pears, figs, roasted squash, and mushrooms in the mix. 

All of the ingredients in this salad can be swapped out for whatever you have available.  The basic equation = mixed greens + seasonal fruit + pungent cheese + nuts + apple cider vinaigrette. 

In this version I used Trader Joe's goat cheese with candied cranberries and sesame crusted almonds.  I would've loved blue cheese and walnuts as an alternative.  I also added some grilled chicken.  

Autumn Mixed Greens with Pears

Ingredients (serves 2)

3 handfuls mixed baby greens
1 Bosc pear, cored and sliced
1/2 cup chopped grilled chicken
2 oz crumbled goat cheese
1/4 cup almonds

2 tblsp apple cider vinegar
1/2 tsp honey
Salt and cracked pepper
3 tblsp extra-virgin olive oil
1 shallot minced

 

1.  In a large bowl, whisk honey with apple cider vinegar until dissolved.  Whisk in salt and pepper to taste.  In a slow, steady stream, whisk in olive oil.  Stir in the shallots.

2.  Fan out a few slices of the pear on the serving plates.  Add the rest of the ingredients to the bowl and gently toss to combine with the dressing.  Plate the greens in the center of the pear slices.

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U want fries with that? Try these Baked Parmesan Sweet Potato Fries

I've always been obsessed with sweet potatoes... I think it's genetic because my brother is too.  Or it could just be that they are delightfully sweet and nutritious.

Sweet potato fries are an elegant side dish for burgers and sandwiches.  If you've been to Father's Office in Venice or Culver City, you know how special they are.  For home-cooks, baking them cuts down on the grease and the clean-up.  And coating them in parmesan creates a nice crust.  This recipe comes from Martha Stewart and only takes about 45 minutes.  I used a combination of baby sweet potatoes and yams.

Parmesan Sweet Potato Fries
Ingredients (serves 4)

4 small sweet potatoes (or 6 baby ones), scrubbed clean, and quartered lengthwise
1/2 cup all-purpose flour
3/4 tsp salt
1/2 tsp pepper
2 large egg whites
1 1/3 cup grated Parmesan cheese

1.  Preheat the oven to 425°.  Line a baking sheet with parchment paper and set aside.

2.  In a shallow bowl, stir together flour, salt and pepper.  In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons water until combined.  Place the Parmesan on a sheet of waxed paper.

3.  Dip the sweet potato in the flour mixture first, shaking off any excess.  Then dip in each wedge egg white mixture until coated.  Finally, dip into the Parmesan, pressing the exposed surface of the sweet potato into the cheese.  Transfer the potato wedges onto the prepared baking sheet as you go.

4.  Bake the potatoes until tender and crisp, about 30 minutes.  Sprinkle with salt if desired.

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Spicy Pumpkin Soup... simple, seasonal, scrumptious

Since we were too exhausted to dress up and party this Halloween, I made this delicious pumpkin soup instead.  We first had a soup like this at a great Mexican restaurant in Pasadena, El Portal.  The rich fall flavor of the pumpkin is enhanced by sweet brown sugar and the kick of cayenne and red pepper.  

This recipe is super simple, and I've found that canned pumpkin is just as good as a homemade puree.  Garnish with toasted pumpkin seeds (pepitas), diced apples, crispy prosciutto, or chives.

Spicy Pumpkin Soup
2 main course servings, or 4 appetizer

Ingredients
2 tblsp unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
3 pinches red pepper flakes
1 tsp curry powder
1/4 tsp ground coriander
pinch of cayenne
2 15-oz cans of pure pumpkin puree
2 1/2 cups low sodium chicken stock
1/2 cup milk
1/4 cup brown sugar
1/4 cup heavy cream

1.  Melt butter in a medium sauce pan over medium-high heat.  Add onions and garlic and sauté until soft and translucent, about 4 minutes.  Add spices and stir for 1 minute more.

2.  Add pumpkin and chicken stock, blend well.  Bring to a boil, then reduce heat.  Simmer for 15 minutes.

3.  In batches, transfer soup to a blender.  Cover tightly and blend until smooth.  Return soup to the saucepan.

4.  Over low heat, add the brown sugar and mix.  Slowly add the milk and cream.  Adjust seasoning to taste, adding salt and pepper.

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A Perfect and Simple Fall Recipe: Old-Fashioned Apple Crisp

 

Last night we had some friends over for dinner and the menu was autumnal through and through.  I made Sticky Braised Short Ribs, Roasted Garlic Mashed Potatoes, and an Arugula Fennel Salad.  For dessert, I made Ina Garten's Old-Fashioned Apple Crisp.  I love Ina's baking recipes... they are always simple, comforting and absolutely perfect.  

Crisps are a good option for delicious fruit desserts because the topping is so easy.  When I'm entertaining, I don't have time to make pastry dough...  

The citrus in this recipe imparts wonderful depth of flavor.  Your kitchen will smell amazing!  Serve with Vanilla Bean Ice Cream.

Old-Fashioned Apple Crisp

Ingredients

  • 5 pounds McIntosh or Macoun apples
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

For the topping:

  • 1 1/2 cups flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 1 cup oatmeal
  • 1/2 pound cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

 

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Sweet, Savory & Seasonal: Wonton Butternut Squash Ravioli with Brown Butter & Sage

Like many epicurians, autumn is my favorite food season.  When a warm kitchen wafts the aromas of pumpkin, mushrooms, roasted garlic, stuffing, or apple pie...I'm in heaven.  Probably why Thanksgiving is my favorite holiday (plus it's secular).

There is finally a chill in the night air in LA and I'm going to warm it up. 

Tonight I made a restaurant favorite... pumpkin ravioli with a sage butter sauce (actually I used butternut squash, but they're interchangeable).  I love using wonton wrappers as ravioli pasta.  They come out so delicate and you can see the gorgeous orange color of the filling through the dough.  The key to success here is not over-filling, sealing the edges firmly, and freezing for 30 minutes so they don't fall apart when boiling.

Butternut Squash Ravioli with Sage Butter Sauce
Ingredients (2 servings)

12 wonton wrappers
1 butternut squash, halved, seeded, peeled and cut in 1 inch cubes (Trader Joe's carries bags of these already prepped, use 2 bags)
1 tblsp golden brown sugar
1 large shallot, chopped
2 tblsp ricotta
2 tblsp grated Parmesan
pinch of nutmeg
2 pinches cinnamon
1 egg, beaten and divided in two
3 tblsp butter
6 sage leaves, sliced thin crosswise
EVOO
Salt and Fresh black pepper

1.  Preheat oven to 375°.  Toss butternut squash with 1 tblsp EVOO and salt and pepper.  Roast until fork-tender, about 30 minutes.  Let cool.

2.  In a food processor, combine squash, shallot, brown sugar, 1/2 egg, ricotta, parmesan, nutmeg, and cinnamon.  Process until smooth.

3.  On a clean, cool surface, lay out a piece of parchment paper and lay the wonton wrappers out.  Also have a sheet pan lined with parchment paper for the finished ravioli. Working one at a time, brush all sides of the wrapper with egg wash.  Place a teaspoon of filling in the center, and fold diagonally into a triangle, being careful to keep filling out of the edges.  Press firmly on both sides to seal.  Place on the sheet pan.  Repeat assembly for all wrappers.  Cover the sheet pan of ravioli with plastic wrap and freeze for at least 30 minutes.

4.  Bring a large pot of salted water to boil.  When water is at a rolling boil, add ravioli.  Cover to bring the water back to boiling (the frozen ravioli will cool it down).  Uncover and boil until tender and cooked through, about 4 minutes.

5.  Meanwhile, melt the butter in a large skillet over medium-high heat.  Add sage.  Sautee until the butter is just brown.  This will take the same amount of time as the ravioli takes to cook.  When ravioli is done, drain and add to skillet with the sage-butter.  Toss very gently and serve,  topped with more Pamesan and fresh pepper.

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An early fall dinner: Spiced Butternut Squash, Lentil, and Goat Cheese Salad

This hearty salad is perfect for dinner with crusty grilled bread.  It has a nice balance of earthy, sweet and tangy... and who doesn't love roasted butternut squash?  It's an antioxidant powerhouse...high in fiber, potassium, Vitamins C and B6, and Beta-Carotene.

I used store-bought steamed lentils to speed things up.  And I roasted some shallots with the squash, why not?  Next time I will add dried cranberries or fresh pomegranate seeds.

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