Saturday, November 24, 2012

Rolled and Stuffed Turkey Breast

This Thanksgiving I wanted to try something different which is nothing unusual, it seems I'm always wanting to try something different!  So, I came across a recipe that called for deboning a whole turkey, pounding it, stuffing it and rolling it!  Sounded like something right up my alley!!

I decided to use a turkey breast instead of a whole turkey and when I went to Kroger to shop, found absolutely no deboned breasts in sight, nor any deboned whole turkeys.  So, I asked the butcher if he would debone a breast for me and he willingly obliged.  Yeah! 

I left the store with great anticipation of the next day when the recipe would all come together.  And boy did it! 

It was actually not that difficult to accomplish and the end result is quite delicious and elegant!!  I think the recipe is a keeper, for sure, and something I'll definitely try again in the future - probably next Thanksgiving!!

Bon appétit!!

1 (8-9 lb.) turkey breast (or 12-14 lb.) whole turkey - deboned
3 tablespoons olive oil

1 medium onion, coarsley chopped
3-5 medium garlic cloves, minced
3 tablespoons fresh rosemary, chopped plus
3 sprigs fresh rosemary
1 tablespoon fresh sage, chopped
1 tablespoon Dijon mustard
1 lb. ground turkey
1 lb. ground pork
1 cup dried breadcrumbs
3 large eggs
1/2 cup heavy cream
3 1/2 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/4 cup maple syrup

Heat oven to 375 degrees.

In a skillet, saute onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard on 1 tablespoon olive oil over medium heat.  Cook for 10 minutes, stirring occasionally, until onion is soft and transulcent but not brown.  Transfer to a large bowl and set aside to cool.

Add the turkey and pork, breadcrumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.  Stir to combine.

Lay turkey on a work surface, skin side down.  Pound down as much as possible.  Season with 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons chopped rosemary.

Place stuffing in the middle of the turkey meat.  Roll turkey up closing skin over stuffing, securing with wooden toothpicks or skewers to hold into place.  Tie every 2 inches with kitchen twine.

Drizzle with remaining 2 tablespoons olive oil.  Season with remaining teaspoon salt and 1/4 teaspoon pepper.  Tuck rosemary branches along the top of the roll under the twine.  Place on roasting rack over a large pan.

Roast turkey until thermometer registers 150 degrees, 2 to 2 1/2 hours.

Remove from oven, brush with maple syrup and return to oven for additional 20 minutes, or until thermometer reads 160-165 degrees.  The maple syrup glaze will give the roll a wonderful rich color.

Remove from oven and let rest for 10 minutes.  Transfer to a cutting board, remove twine and rosemary, and cut crosswise into 1/2 to 1-inch slices.

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Sunday, November 11, 2012

Steak and Ale Pie

While vacationing in Scotland in September, we came upon the most delicious Steak and Ale Pie at the Glenuig Inn.  And as is my customary thing to do, I am trying to recreate that dish.  I have to say the flavors were wonderful and the filling almost perfect but not enough beef for my liking. 

This recipe is pretty darn close and is actually, I think, even better.  Alot more "goodies" in the pie and alot more flavorful!  Try it and see if you like it as much as I do!

2 pounds stew beef, cut into small pieces

1 onion, diced
3 carrots, diced
2 potatoes, diced
8 oz. mushrooms, sliced
2 cloves garlic, minced
1 1/2 T. fresh thyme (or 1 1/2 t. dried)
1 T fresh rosemary (or 1 t. dried)
1/2 t. paprika
1 container Knorr Homestyle Beef Stock (condensed)
1 1/2 bottles beer (you know what to do with the rest of the beer)

1 T. flour
1/4 C. Half and Half
3/4 C. frozen peas
1 sheet puff pastry, thawed
1 egg, beaten
olive oil
salt and pepper

In a large Dutch oven, heat a healthy drizzle of olive oil over medium heat.  Add beef and brown on all sides.  Remove beef from pan and set aside.

Add onion, carrot, and potatoes to the pot.  Cook over medium heat until tender. Add mushrooms and garlic and cook another 5 minutes longer.  Add thyme, rosemary, and paprika.  Add a sprinkle of salt and pepper. 

Return beef to the pot and add container of Knorr Homestyle Beef Stock and beer.  Stir to combine and bring to a low simmer.  Cover the pot and allow stew to simmer until beef is very tender, about 1 1/2 to 2 hours.  Shred beef and return to pot.

In a small bowl, whisk together Half and Half and cornstarch. Pour into pot and bring to a simmer.  Cook until thickened a bit, about 5 minutes.  Stir in frozen peas and remove from heat.

If making individual pies, pour filling into 4-6 individual-sized baking dishes.  (If making one large pie, pour into an 8" x 8" baking dish.)  In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.

Roll puff pastry out slightly and brush with egg wash.  Cut pastry into 4-6 squares, large enough to cover each baking dish.  (If making one pie, don't cut.)  Place pastry over each baking dish.  Use a sharp knife and make a few slits in the pastry to allow steam to escape while baking.

Place on a cookie sheet and bake at 350 degrees for 25-30 minutes or until golden.  Makes 4-6 individual pies or one 8" x 8" pie.

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Monday, November 05, 2012

Crusty Homemade Bread

Yum, yum!!

I came upon this recipe on Pinterest but have altered it a bit in my attempt to recreate the wonderful bread served during all meals at the Glenuig Inn in Scotland. This Inn is one that my friend Camille and I visited on our recent kayaking adventure in Scotland. 

The bread at Glenuig Inn is actually made with Organic Malt House Bread Flour, which is not obtainable in the U.S.  Or if it is, I haven't found a source yet but will continue to search.  And I cannot find any vendor in the UK who will ship it!

In the interim, I substituted a mixture called Granary Flour.  To make this, I combined 2 cups King Arthur unbleached white whole wheat flour, 6 ounces King Arthur bread flour, and  6 ounces King Arthur cracked wheat. 

Then, I used this blend in the following recipe:

2 cups unbleached all-purpose flour
1 cup Granary Flour
1 3/4 teaspoons Kosher salt
1/2 teaspoon yeast
1 1/2 cups water

In a large bowl, mix flour, salt, and yeast with whisk until thoroughly combined.  Add water stirring until you achieve the delightful "shaggy mess" look. 

Cover with Press 'n Seal wrap and place on countertop for 12-18 hours to proof the dough.  Do not refrigerate!

When the time is up, preheat the oven to 450 degrees.  When the oven is preheated, place your cast iron baking pot (with lid) in the oven to preheat.  You can use a Le Creuset or cast iron Dutch oven.  I''m using a cast iron Dutch oven.

Dump the dough onto a well floured surface.  Shape into a round ball.  Cover with the Press 'n Seal and let rest 30 minutes while the pan is heating.  Once heated, place the ball of dough in the pan, cover with the lid, and place in the hot oven.  Bake for 30 minutes.  Remove lid and bake another 15 minutes.  Remove from oven when done, and remove from pan.  Place on wire rack to cool.

This is very close to that served at Glenuig Inn.  But I thought I'd try another loaf.  This time I simply used 3 cups of unbleached all-purpose flour, adding 1/4 cup cracked wheat and 1/2 teaspoon Organic Barley Malt, the salt, yeast and water.  Perfect!  I believe this is the closest I will get and it is very delicious!

3 cups unbleached all-purpose flour
1/4 King Arthur cracked wheat
1 3/4 teaspoons Kosher salt
1/2 teaspoon yeast
1/2 teaspoon Organic Barley Malt
1 1/2-3/4 cups water (add enough to make the dough a shaggy mess!)

You can add flavorings to the dough before the proofing step - ie Rosemary, Lemon and Gruyere, Garlic and Parmesan Cheese, Cranberry Orange and Almond, Cheddar and Bacon, Chocolate Chip and Walnut, etc.  Or toppers like King Arthur's Artisan Bread Topper or their Everything Bread and Bagel Topping.  Or add other whole grains to the dough.  The possibilities are endless.  Just use your imagination.  I do not think this recipe will disappoint!

The shaggy mess!

The ball of dough resting.

Into the cast iron dutch oven, remember the lid!

Fresh from the oven!

Cooling on a wire rack.

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Sunday, November 04, 2012

Shrimp and Grits

I've made this recipe a few times now and after the very first time, determined that this would be my "mainstay" Shrimp and Grits recipe.  It's really easy to pull together in a short period and the grits are different in that it's really a grits souffle.  Really flavorful, as well, which is why its such a delicious dish.  And I like my shrimp separate from the grits which is why I think this dish is just perfect!
Try it, you'll feel the same, I'm sure!

Pan-Seared Shrimp and Grits Soufflé with Corn, Chives and Peppers

1-1/2 pounds (12 to 15 count) shrimp
kosher salt and freshly ground black pepper
garlic powder, for seasoning
3 tablespoons unsalted butter, divided, plus more for ramekins
1 teaspoon minced garlic
1-3/4 cup heavy cream, divided
1/4 cup quick-cooking grits
1/4 cup cooked ham, diced
1/3 cup corn
2 tablespoons well-drained and chopped roasted red peppers
2 tablespoons chopped chives
2 large eggs, lightly beaten
1/8 teaspoon ground nutmeg
1/2 cup grated Parmesan
2 tablespoons extra-virgin olive oil
Chives, corn, ham, red peppers.

Add to grits and cream mixture.
Grits souffles before heading into the oven.
    Pan searing the shrimp.

  1. Peel and devein the shrimp, leaving the tails attached. Rinse under cool water and pat dry with paper towels. Place the shrimp in a single layer on a baking sheet and season both sides of each shrimp with a little salt, pepper and a sprinkle of garlic powder. Refrigerate uncovered for 30 minutes.
  2. Preheat the oven to 325 degrees. Butter four 4-ounce ramekins and set aside. In a small saucepan over medium heat, melt 1 tablespoon of the butter. Add the garlic and cook for a few seconds. Add in 1 cup of the cream, some salt, a few grinds of pepper and bring to a boil. Add the grits, reduce the heat to low and simmer, stirring frequently, until thick, about 5 to 8 minutes. Remove from the heat to cool slightly. Stir in the ham, corn, peppers and chives. In a large bowl, combine the remaining 3/4 cup cream, the eggs, nutmeg and Parmesan. Season with a little salt and pepper. Gently fold the grits mixture into the egg mixture until combined and evenly divide among prepared ramekins. Place the ramekins in a roasting pan, place in the oven and pour enough hot water to come halfway up the sides of the ramekins. Bake until a toothpick or skewer comes out clean, about 25 to 30 minutes. Allow to cool for 5 minutes, then run a knife around the edge of the ramekin and invert onto a serving plate.
  3. In a large sauté pan over medium-high heat, bring the olive oil to shimmering. Add the shrimp and cook for 2 to 3 minutes. Flip the shrimp and cook until shrimp are rosy pink and firm to the touch, about 2 minutes more. Transfer the shrimp to a bowl. Melt the remaining 2 tablespoons of butter in the hot pan, add the shrimp and toss to coat. Remove the pan from the heat and serve immediately.
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