Laura's Best Recipes: November 2010 Archives

Spicy Southwestern Turkey Soup

November 28, 2010 6:53 AM

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Spicy Southwestern Turkey Soup

Ingredients

3 tablespoons extra virgin olive oil
4 cloves garlic, chopped
1 1/2 cups chopped onion
1 carrot, chopped into small chunks
1 (28-ounce) can diced tomatoes, with their liquid
4 cups organic chicken broth
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 tsp adobo sauce from chipotle peppers with 1 diced chipotle
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
3 cups shredded cooked turkey meat (both white and dark)
1 small bag white corn chips
1 bunch cilantro, chopped
1 cup shredded Queso Fresco cheese
2 avocados, sliced
2 limes, cut into wedges
2 roasted jalapenos, sliced

Method

Heat oil in a large pot over medium heat. Cook carrots and onions, stirring often, 8 to 10 minutes, until they are translucent. Add garlic to onions and cook until fragrant. Stir in tomatoes, broth, oregano, cayenne, chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.

To serve, break corn chips (about 5 or 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices and lime wedges and jalapenos (for those who like it hot!)

Making Turkey Stock - Recipe, Tips and Rules

November 25, 2010 9:34 AM

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Making Turkey Stock - Recipe, Tips and Cardinal Rules

Today is Thanksgiving and at our house, the marathon cooking and baking began at 6:00 AM. One of the first things I do in the morning, is make turkey stock. Because we tend to use a smoker to roast our bird, we can't always count on those delicious drippings you find in an oven roasted pan. So, when I pick up my fresh, organic turkey (yes, always fresh and always organic) I also pick up at least a dozen turkey necks and some wings. These turkey parts make a very rich and flavorful stock that you can use in your gravy, soups or other holiday cooking.

When I make a stock, there are some cardinal rules I absolutely never break! The quality of the stock will be the flavor foundation for whatever you're making. Follow these rules and I promise you that you will always have a perfectly delicious and clear turkey stock. Because I'm quickly writing this post on Thanksgiving morning (now that's dedication, huh?) I don't have time to elaborate on each rule.... and I'm writing this quickly so I may have missed something. However, I will come back and update the post tomorrow with the "why's" for each one. But for today, I'm going to ask that you trust me and follow the rules. They will help you extract the most possible flavor while getting ride of any extra impurities so the stock is very clear. Also, you want a true turkey flavor so don't try and add a bunch of seasoning. Think of stock as the foundation of the house.... then when you go to make your gravy or sauce you can add the desired flavorings.

Happy Thanksgiving from my family to yours!

Rules

Always use cold water.
Never, ever ever EVER let the stock boil.
Start skimming immediately and be sure to really do it a lot in the first couple of hours.
Don't ever stir the stock or move ingredients around a lot while it's cooking.
Never salt your stock.

Ingredients:

12 turkey necks
2 turkey wings
2 large yellow onions, peels on but ends trimmed and cut in half.
3 celery ribs, cut into 3 inch lengths
3 carrotts, cut into 3 inch lengths
5 quarts very cold water
5 parsley stems
1 bay leaf
12 black peppercorns

Preheat oven to 500 degrees

Halve joints of turkey wings with a large knife. Place necks and wings on a large roasting pan and roast (turning over once) until golden brown - about 35-45 minutes. Transfer parts to a large stockpot.

Place onion, celery and carrots to the same roasting pan. Onions should be arranged cut side down. Roast veggies (stirring one time) until golden - about 15 minutes. Place roasted veggies in stockpot.

Take roasting pan and place it on burners. Add about a cup or two of water on high heat and deglaze the roasting pan. Scrape up all the stuck on bits on on the bottom of the pan. Pour that liquid into the stock pot and slowly add the remaining water. If you pour it in fast it could churn all the little bits of impurities, fat etc so go slow with the water. You want to keep the liquid as calm as possible while cooking. After an hour and lots of skimming add the parsley bay leaf and peppercorns.

Reduce heat and gently simmer the stock for about 3 hours. Be sure to constantly skim the top of the broth to remove grit, fat or foam. This is very important in the first hour of cooking. NEVER LET THE STOCK COME TO A BOIL. If you do, the grit will churn into the liquid and instead of floating to the surface - it will become part of the stock.

Pour stock into a fine mesh sieve over a very large bowl. Discard all solid parts and veggies. Clean out stock pot. If you end up with more than 9-10 cups of stock, then place it back in the original stock pot and continue to simmer to reduce it. The more you reduce the more concentrated the flavor. That said, you don't want to over due the stock - it can be a point of diminishing return.

Allow to cool completely uncovered. Place in refrigerator and allow it to completely chill. Skim off fat. Reheat stock prior to using in gravy.

Pumpkin Bread

November 24, 2010 12:46 PM

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Pumpkin Bread

Adapted from Bobby Flay's Pumpkin Bread Pudding Recipe

Be sure all your spices are fresh. If they are over 6 months old... buy some new spices in the bulk section. Spices lose their flavor quickly. Anything you bake with old spices willnot be as good as with fresh pungent spices. You don't want to mess with those wonderful holiday flavors!

4 tablespoons unsalted butter, softened, plus more for greasing
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
8 ounces (scant 1 cup) canned unsweetened pumpkin puree
2 large eggs
2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just blended. On a low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for at least 20 minutes. If you remove too soon, the bread may fall apart. Make sure it's cool enough to gently fall out of the pan. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.

Roasted Butternut Squash Polenta with Fried Sage

November 11, 2010 12:31 PM

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Roasted Butternut Squash Polenta with Fried Sage

A Harvest of Pumpkins and Squash

My office contains over 400 cookbooks. You could say I'm an addict... I have more on my iPad but when it comes to cookbooks, I still prefer the real thing. There is nothing like turning page after page in front of a warm fire with a glass of wine.

Nestled in many of those favorites are a number of books by Lou Seibert Pappas. She has more than 50 cookbooks credited to her, all published by Chronicle Books. Her topics vary from coffee cakes, fondue, and numerous books within the Williams-Sonoma cookbook collection, to one of my favorite books containing wonderful recipes for Fall ....A Harvest of Pumpkins and Squash.

This little book is full of great ideas but roasted butternut squash polenta is exceptional. The fried sage adds such a savory kick of flavor. Once you've made the sage, you'll probably use it in other dishes as well. Make this polenta as a side dish this Thanksgiving and I bet it will become a tradition.

Serves 6

Ingredients

1-pound piece of butternut squash or sugar pumpkin, peeled, seeded, and cut into ½-inch dice
3 tablespoons olive oil
1 cup polenta
1 ½ cups cold water
2 cups homemade or canned low-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons butter
12 fresh sage leaves, chopped
1/3 cup (1 ½ ounces) freshly grated Pecorino Romano or Parmesan cheese

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a bowl, toss the squash with 2 tablespoons of the oil and spread on the prepared pan. Bake for 15 minutes. Stir and turn the squash, and continue baking until tender when pierced with a knife, 15 to 20 minutes longer.

In a medium bowl, soak the polenta in the cold water for 10 minutes. In a large saucepan, bring the broth to a boil over high heat. Stir in the polenta and any remaining water, the salt, pepper and remaining 1 tablespoon oil. Return to a boil, then reduce the heat to low and simmer, stirring occasionally, until thickened, about 15 minutes. Stir the squash into the polenta and cook until heated through. Spoon into a hot bowl for serving.

In a small saucepan, melt the butter over medium heat and cook until it sizzles and browns lightly, then add the sage and sauté until crisp. Scatter over the polenta. Sprinkle with the cheese and serve at once.

Cornbread Dressing with Apples & Chorizo

November 11, 2010 9:09 AM

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Cornbread Dressing with Apples & Chorizo

There are a few ingredients in this world that I just can't live without.... green chiles, chipotle and goat cheese. If you've been reading this blog, you may have noticed I try and sneak at least one of these into a recipe. I couldn't resist using those ingredients again in this Thanksgiving recipe.

I'm still playing with this recipe for cornbread dressing. I say "dressing" because I never stuff a turkey. It's my belief that it negatively affects the cooking time and temperature of the bird. This could put the turkey at risk of drying out ... or put my guests at risk if the cooking temperature of the "stuffing' doesn't get high enough to kill bacteria. So, I only make dressing at Thanksgiving. But I digress...

I am still playing with this recipe as there are so many variations to try. This year I'll be making the first version with apples, chorizo and a touch of goat cheese... but I encourage you to try using the green chiles and chipotle if that floats your boat. Or you could split the recipe and make both!

Whatever you end up doing, I would appreciate it if you left your own version in the comments section as I'm always looking for ideas!

Happy Thanksgiving!

INGREDIENTS

2 Granny Smith apples, cored and diced
6 oz dried cranberries
1 large sweet yellow onion, diced
3 TBSP garlic, minced
2 carrots, chopped
3 celery stalks, chopped
2 TBSP fresh thyme, chopped
4-5 TBSP organic unsalted butter
Sea salt, fresh cracked pepper - to taste
6 oz of Goat Cheese (*optional)
1 1/2 - cups organic chicken broth (or homemade stock)
1/2 lb chorizo, diced (or more if desired)
2 qt cornbread, day old - cubed (see prep note below)

DIRECTIONS

Day Before: Make cornbread, cut into 1 inch cubes and allow to sit uncovered at room temperature for a day.

Preheat oven to 350 degrees

Place cubed cornbread on a baking sheet and lightly toast in oven until just crisp, about 10-12 minutes, set aside.

Melt the butter in a large sauteed pan over medium heat. Add the onion, carrots, celery and apples and cook until tender but not browned, about 5 minutes. In the last minute add the garlic so cooks until just fragrant.

In a separate saute pan, brown the chorizo sausage over medium heat until the chorizo gets crispy and most of the fat is rendered. Drain.

Combine chorizo, goat cheese, parsley, thyme and chicken stock in a large mixing bowl with the apples and veggies. Mix well. Then gently add and mix in cornbread cubes. If it seems dry, add a little more chicken stock until it's wet, but not too wet. Season with salt and pepper.

Add this mixture into buttered baking dish and bake uncovered until golden brown and heated through, about 35-40 minutes. Watch closely so it doesn't burn.

Variation: Replace apples with 3/4 cup of roasted, diced green chiles and add 2 TBSP chipotle adobe sauce to chorizo when browning.

Friendship and Chocolate-Espresso Torte with Raspberry Sauce

November 10, 2010 6:54 AM

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Friendship and Chocolate-Espresso Torte with Raspberry Sauce

Recipe from Sunset Magazine

A couple of weeks ago we invited some very close friends up to our house for dinner. When we planned the dinner, we had no idea it would be one of our last together as Colorado residents. The evening before they arrived, our friends Craig and Stacy's house sold and they announced they were moving to Washington State.... at the end of November! Happy for them.... sad for us. I guess now we have a very good reason to visit them out west.

Craig and Stacy will be missed by us and countless other friends in the Boulder area. My husband has been friends with Craig for... well... let's just say long enough that we have lots of old photos of them in bad 80's attire.. and really bad sunglasses. It took a lot of restraint to not share some of those photos in this post. Such good material.... I think I deserve a medal.

Ok, forget the medal....

I just couldn't resist.

Stacy is always the gracious guest and arrived with some beautiful flowers and long sprigs of fresh mint from her garden and this wonderful chocolate-espresso torte. She cheerfully announced the torte was "gluten-free." Cool! Healthy chocolate torte! Woo Hoo! No, she didn't say "Calorie-free" but who cares... it looked really good. We opened a bottle of champagne and toasted their next big adventure.

We enjoyed a nice dinner with Craig and Stacy and our other "best couple friends" Pete and Pam. Pete and my husband also go way back to the era of bad clothes. The three guys worked out together, skied together, mountain biked, camped and drank lots (and lots) of beer together. As couples, the six of us have been on countless weekend adventures during any season, shared many holidays and drank lots (and lots) of wine together. They all made the long journey to be at our wedding in Kauai.

They were my co-conspirators for my husband's big surprise 50th birthday party last year.

We nick-named Pete "Marty Stewart" because he's a great chef, gardener and even brews his own beer. The man has a bee house and harvests his own honey for Pete's sake (no pun intended.) His wife, Pam is equally brilliant in every way as she is beautiful. In fact, if given the chance I think Pam and I could solve most of the world's problems. At least that's what we think when we start visiting over a glass of wine. Pete and Pam are absolutely perfect for each other.

So, you get the picture. These are rock-solid friends who never waver. No drama, no fall-outs. They would do anything for you.... The kind of people who you always enjoy being around. Oh, and the fun we've had....

Think Big Chill.. but without Jeff Goldblum and all the dramatic side stories.... and with much better food!

But back to the chocolate torte. Following dinner, Stacy prepared a slice for each of us. The plates were beautifully prepared with a layer of raspberry puree on the base of the plate, a dense slice of the chocolate torte and garnish of a few berries and fresh mint springs. It was beautiful and delicious. Actually, I should say it was so delicious I forgot to take a photo of it... too busy inhaling each dense chocolate bite. Every bite as rich and flavorful as their friendship. It was also the perfect ending to yet another great evening with truly special people. We're lucky they've put up with us all these years.

Cheers Craig and Stacy.... we'll miss you!

Chocolate-Espresso Torte - The Recipe

Yield: Makes 12 servings

Ingredients

About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
3/4 pound bittersweet or semisweet chocolate, chopped
1/2 cup espresso
About 1 cup sugar
6 large eggs
5 cups raspberries, rinsed
1 cup marionberries or blackberries
Fresh mint sprigs, rinsed

Preparation

1. Butter and flour an 8-inch cheesecake pan.

2. In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.

3. In a bowl, beat eggs and whisk in chocolate mixture until well blended. Pour into cheesecake pan.

4. Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.

5. Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.

6. Spoon raspberry sauce equally onto plates. Sauce will create a "bed" for the torte. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs.

Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately in airtight containers.

Turkey Brining 101 - Best Brine Recipes

November 8, 2010 3:09 AM

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During the holiday season it’s hard walk past a magazine rack without seeing a perfectly glazed turkey on the cover. Turn the page and you’ll find many tips on how to make the perfect side dishes, gravy and desserts. But the turkey should be the star of your holiday table. To make sure you have a juicy and flavorful bird, take the extra time to brine the night before.

WHY BRINING IS DELISH…

Brining combines a solution of salt and sugar to help change the chemistry of the protein that allows the brine solution and moisture to get trapped inside the protein. This is different then injecting the bird. Injecting will add moisture but the liquid will just sit on top of the meat. Brining actually adjusts the protein molecules so the liquid truly gets inside the meat. All the moisture and flavors from the brine solution create a very juicy and tender bird packed with flavor.

WHICH RECIPE TO CHOOSE…

There are so many brine recipes. Make sure the ratio remains constant in the recipe. The basic solution should consist of 1 cup of sugar, 1 cup of kosher salt and a gallon of water. From there you can add a variety of herbs and flavorings to suit your menu. You can use dried poultry herbs, garlic cloves or oranges. The flavorings aren’t as critical as the ratio of salt to sugar. That ratio is the scientific formula that allows that extraordinary juicy and tender turkey. You may use other liquids such as apple juice instead of water. And you may use maple syrup as a substitution for some of the sugar. Just try to keep the ratio of salt to sugar in tact.

FOLLOW THESE DIRECTIONS…

When brining, make sure to heat the salt and sugar solution so it completely dissolves. Then allow to completely cool. You may use ice cubes to help it cool down. Place your turkey breast-side down in a large white trash bag or in a store-bought brining bag. Then place bag inside of a large stockpot or a cooler. Pour brine solution over bird then tightly close the bag so that air won’t get to the bird. If your bird is not completely submerged then rotate is several times while brining. Make sure to your turkey to “bathe” in the brine solution for at least 1 hour per pound. Plan on 24 hours to experience the best results.

When you’re ready to roast or cook your turkey, remove from the brine and rinse completely under cold water. The meat won’t taste salty unless you forget this step of rinsing after soaking in the brine. If you don’t rinse, then the salts will penetrate the meat while cooking, so it’s important you don’t forget to rinse!

If you follow these steps and brine you’ll be amazed at how juicy and tender your turkey will be – even the breast meat! It’s a simple yet important step to insure that your turkey is truly the star of your Thanksgiving table.

BRINING RECIPES...

Here are some suggested recipes for brining. If you have a favorite, I'd love it if you shared your recipe or a link in the comments section...

Happy Holidays!

My Favorite Turkey Brine - Simple! - Laura's Best Recipes

Brine for Smoked Turkey Breast - Laura's Best Recipes

Chez Panisse Brine Recipe via SFGate

Top 10 Turkey Brine Recipes - BBQ.com

Emeril's Turkey Brine Recipe - Food Network

Bobby Flay Spanish Spiced Brined Turkey - Food Network

Ultimate Brined - Smoked Turkey Recipe - Amazing Ribs

Dream of Being in a Cookbook

November 7, 2010 2:44 PM

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Dream of Being in a Cookbook

For many of us who love to cook, being in a published cookbook would be a dream come true. When I wander through my local bookstore it's hard not to think about it. If I really want to torture myself I think about that moment when the UPS truck pulls up and the driver hands me a package containing my first printed copy. Some day....

This last year I had an opportunity to contribute to a book for Good Bite that will be coming out next year. It was so much fun! And I must say contributing to a book is just a little bit easier then writing the entire book! I was ended up writing about 10 recipes for one of the chapters. Developing and structuring recipes for a printed book can be intense. You must be exact in your quantities and in your descriptions. It was a very good experience for me.

If you've had that dream of being in a cookbook, but were a little intimidated then I'd recommend starting out by entering a recipe contest. A perfect opportunity is Paula Deen's Real Women of Philadelphia contest! Aside from winning $500 for the best recipe using Philadelphia cream cheese that week, you have a chance at having your recipe included in their upcoming cookbook! It's a great opportunity for aspiring home cooks who really want to see their name in print. It's also a great learning experience to put your "editor's hat" on and write the recipes in format fitting to a published cookbook. It makes you step up your efforts a little bit and really think about how to create the best possible recipe.

In the RWOP contest there are fun themes and recipe categories each week. It's been fun to see all the creative entries from around the country. However, the contest is ending soon. If you are interested in submitting your favorite creation... don't delay. You may end up $500 richer and fulfill that dream of having your culinary creation in print for the world to see!

November 2010 Archives

Spicy Southwestern Turkey Soup

Spicy Southwestern Turkey Soup

Ingredients

Method

Making Turkey Stock - Recipe, Tips and Rules

Pumpkin Bread

Pumpkin Bread

Roasted Butternut Squash Polenta with Fried Sage

Cornbread Dressing with Apples & Chorizo

Friendship and Chocolate-Espresso Torte with Raspberry Sauce

Ingredients

Preparation

Turkey Brining 101 - Best Brine Recipes

Dream of Being in a Cookbook

Become a Fan!

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