Foodie Friday: Get Your Turkey On!

 Thanksgiving is my favorite holiday. I have a binder that is specifically for this day and houses, recipes, tips, seating charts, furniture layouts and even my annual turkey day pre-meal running mileage log. I start fantasizing about my menu 6 months in advance and literally (every year) start dreaming at night about cooking my turkey a month or so before the big day. 

 

Anyway, in honor of my favorite day, here is the turkey recipe that I've used for the last 3 years! It has been adapted from Bon Appetit magazine (Nov. 2009 edition).

 

Sage Butter Roasted Turkey

 

16-18 lb turkey - rinsed and patted dry with all the goodies removed from the inside (I've used smaller and larger birds and adjust the ingredients as necessary)

 

3 TBS course kosher salt

 

1 TBS dried sage (I used dried from my dad's garden)

 

1/2 stick butter (don't skimp on the butter...after all, this day only comes once a year)

 

1/4 C fresh, chopped sage (I pick it from my dad's garden the day of)

 

3/4 C fresh apple cider or apple juice

 

*****Do this the night before*****
Mix salt and dry sage together and sprinkle evenly all of the turkey (make sure the bird is already in the roasting pan). Wrap tightly with plastic wrap and chill overnight.

*****The day of*****
Preheat the oven to 375 and while it's getting to the proper temperature, take your beautiful birdie out of the fridge and tuck those delicate little wing tips under and tie the legs loosely together. Then either mix the chopped fresh sage with the cold butter and rub UNDER the skin or melt the butter and mix with fresh sage then brush all over the turkey. (I've tried both ways. I happen to like the cold butter under the skin method best but both work.)

Once you've slathered a year's worth of butter calories onto your fowl (seriously, remember this is a special occasion...it's all about moderation ya'll) nip it into the oven, basting after an hour.

Now, turn the heat down to 350 and roast for another 45 minutes. At this point pour 3/4 c. apple cider and turn the pan around in the oven. Continue to roast until the meat registers 165 turning and basting periodically for even cooking. It pays to have a thermapen for this part!

Once it reaches the appropriate temperature, loosely tent (there is some debate about the effectiveness of this method...I'm not here to quarrel about it) and allow to rest 30-45 minutes. Now carve and devour with your favorite gravy and fixin's!

(Here is an action shot of me prepping the bird. It's a nice pre-coffee, pre-run and pre-fancied up picture. All I can say is that game day means bird before beauty!)
 

 

 Perfectly crisped skin, MOIST meat...as Hank Hill would say while pretending not to cry, "It's so daggum beautiful".
 



 

This is a sneak peak at my Tday binder...I read it like a book throughout the year. I don't know if that's normal.

 

 

...And now having written the longest Foodie Friday post ever, let me leave you with a funny story.

 

I used to work with some Austrians when I lived in Jersey. At Thanksgiving the American team sent around an email that said "Happy Thanksgiving...Gobble Gobble!" One of the Native Austrians popped out of his office and asked..."Vat ess gooble gooble?" Someone replied, "that's the sound a turkey makes." The Austrian shook his head and said, "that's not the sound a turkey makes in Austria!!"

Foodie Friday: Stuffed Jalapenos

OK, so I'm a little late on the stuffed jalapeno homefront. Despite my love for spicy food and all things Mexican/Tex Mex/Megzican, I had never partaken in this 8th wonder of the world. OK, maybe not the 8th wonder, but they are really good! I found a recipe here and used that as inspiration. And yes, I tried both variations. For my version, I sauteed a few strips of chopped bacon, along with half a small onion, finely diced. While the delicious smell of bacon wafts through your house, prepare the jalapenos. Mine were on the small size and I used about 12. Cut them in half lengthwise and scrape out the seeds and veins with a teaspoon.

***It is here that I shall insert a public service announcement: unless you prefer to live on the edge like me, wear gloves! Often I can get away with jalapenos, but you never know when you will get an especially spicy batch and then your hands will burn for hours. And for the record, none of the internet remedies work.***

When the bacon crisps up, throw in a little garlic, about a teaspoon of cumin and a big pinch of oregano. I also added a bit of red chile powder. Saute for another minute. Remove from heat and throw in a generous handful of chopped cilantro and about 1/2 C. of shredded cheese (cheddar, colby jack, whatever floats your boat...) Use mixture to stuff jalapenos and put on a baking sheet. The recipe calls for additional 'batons' of cheese to top each pepper, and as much as I love cheese, I left it off. I did sprinkle a small bit of shredded cheese over each because I had extra. Bake at 375 for about 15 minutes. The verdict: deeeelicious! The cream cheese version is also fabulous but when it comes to a choice involving bacon, is there really a choice? Its bacon all the way, baby!

Foodie Friday (A Day Late): Red Chili with Adobo & Chipotle

I created this recipe when my husband was in grad school. One night I was feeling particularly lazy and only had a few things on hand that led to this combination.

 

Rachel's Red Chili

 

 1 29 oz can black beans (I use organic with no salt added)

1 29 oz kidney beans (I use organic with no salt added)

1 - 1 1/2 lbs turkey burger

2-3 minced garlic cloves

1 small red or white onion diced small

olive oil

1/2 - 1 bottle beer (I like to use Guiness or a Porter style)

1 14.5 oz can diced tomatoes (I use organic)

1 TBS tomato paste (I use organic)

2-3 diced chiles (or whatever heat you can handle) in adobo sauce + extra adobo sauce

 

Brown the meat in olive oil. Add onions, garlic and chile to meat and cook until softened. Then add the tomato paste and cook slightly until it starts to darken in color. Add beans (in their liquid OR rinse them and add beef, veg or chicken stock instead) and tomatoes with their juice. Bring to a simmer then add the beer. Cook for another 15-20 minutes to let the flavors meld and serve with biscuits, corn bread or crackers.

 

**Note: Sometimes I add Mexican oregano to change up the flavor a little.

 

Foodie Friday: Vegan Chocolate Chip Mint Cookies

Warning: These cookies are highly addicting.

 

My mom originally introduced me to the recipe and my husband has since taken up becoming the vegan cookie master. He pretty much has the recipe memorized and can whip up a batch in no time which is a great yet very dangerous thing!

 

Anyway, the recipe is from readymade.com and was part of the Holiday Survival Guide.

 

Here is the recipe adapted from the original website.

  

 Vegan Mint Chocolate Chip Cookies

• 3 c organic white spelt flour
• 1 10-oz package dairy free chocolate chips (the original recipe calls for 2-10oz bags which ends up being an overwhelming amount of chocolate)
• 1 tsp aluminum-free baking soda
• 1 tsp organic sea salt
• 1 c light-colored agave nectar
• 1/4 c organic safflower oil (we've tried different types of oil and they've all turned out)
• 1 tsp organic peppermint oil (*Note: not all peppermint oils are the same potency...less is generally more)
• 1/2 tsp alcohol-free vanilla

Preheat oven to 350 degrees and line baking sheets with parchment or a silpat mat.

Mix flour, chocolate, baking soda and salt in one bowl. Then mix agave, oil, peppermint and vanilla in another bowl.

Add the flour mix to the agave mix and stir until well combined.

Drop by rounded teaspoons onto the prepared baking sheets and bake for 10-12 minutes or until lightly browned and the edges are set.

***You're supposed to let them cool to room temperature at this point but I like the gooey, molten chocolate chips right out of the oven. It's a bad habit but whatever!***

Cool on a wire rack and store at room temp for up to 3 days or freeze for up to 3 months (they won't last that long!).

Foodie Friday: Tomatillo Green Chile Ketchup

You may be asking yourself: just what exactly is a tomatillo? If you are unfamiliar with this mysterious fruit, they look like this:

They are actually not related to tomatoes. Sometimes referred to as a husk tomato, they are cousins of the lowly ground cherry. Tomatillos are a bit tart and kind of lemony, except not. Boy, I'm destined to become a food writer aren't I? They are great fresh in salsas, in a stew, or made into ketchup. What!? Yes, it sounds weird but it is terribly delicious. I recently stumbled upon a recipe for Tomatillo Green Chile Ketchup, from Marissa McClellan. She writes a great canning blog called Food In Jars, and developed this recipe for Saveur magazine. I knew I had to try it. I doubled the batch (that's how optimistic I was) and it was really, really good! So good I have since made another double batch of it.

Tomatillo Green Chile Ketchup

• 2 lb. tomatillos, chopped (I skip the chopping)
• 1 cup distilled white vinegar
• ½ cup minced onion (or rough chop, if you're me...)
• ½ cup granulated sugar
• 1 tsp. freshly grated ginger
• 1 tsp. salt
• 1 (4-oz.) can roasted green chiles (I used fresh roasted green chiles, poblanos and anaheims to be exact)
• 1 garlic clove, chopped

Put all ingredients in a large pot and simmer til softened. Use an immersion blender to puree til smooth (see...that's how you can skip all the chopping!). Simmer til thickened to your liking. Keep in mind it will thicken a bit more as it cools also. If you'd like, it can be processed in a water bath for 15 minutes, or just store in the refrigerator. Makes 3 cups. 

Foodie Friday: Pumpkin Apple Pancakes

I have a weird thing about pancakes. I love them due to a childhood of eating homemade sour dough pancakes and because my dad lovingly made me almond flavored oat flour pancakes with rice syrup or jam every morning before school during a particularly persnickety eating phase during high school.  After years of fostering an irrational fear of making them myself, I decided to confront this breakfast food and was pleasantly surprised by the result. These are filling and taste deliciously like fall.

Next time, I’d like to try them with a sweeter apple and maybe white whole wheat, whole wheat, oat, almond or spelt flour.    

Sunset Magazine – November 2012
Pumpkin Apple Pancakes

1 large egg

1 c each flour and milk (I used organic)

2 TBS vege oil (I used extra virgin olive oil)

½ c pumpkin puree

1 TBS each sugar (I used organic cane) and baking powder

¼ tsp each salt, nutmeg and cinnamon

1 apple, peeled, cored and chopped (I used a Granny Smith)

About 2 TBS butter, divided (I used ghee for the first batch and then skipped it for cooking spray – I don’t use nonstick cookware EVER)

Syrup (I used maple)

Mix all ingredients except butter and syrup together. Melt the butter (if using) or spray pan with cooking spray spooning 1/3 c portions into pan (making 3-4 at a time). Cook, turning once until cooked through. Continue with remaining batter and serve warm with butter, syrup, jam, peanut butter or whatever you like to top your pancakes with!

Foodie Friday: Homemade Granola

For today's recipe, I present to you my favorite granola recipe! If I have learned anything in my granola making career, it is that you have to kiss a lot of frogs to get a good recipe. Or something like that. Oven temperature, binding ingredients, sweetness...it is all a delicate balance. This recipe has been tweaked from a recipe I tore from the pages of Martha Stewart many moons ago. It is crunchy, not overly sweet and very adaptable. Beside the obvious 'add milk' application, it is fabulous sprinkled on yogurt with blueberries and a bit of honey or mixed into a handful of trail mix. It also can be used to sprinkle over muffin batter before baking for a crunchy topping...so now that you're all hungry, here is the recipe:

Homemade Granola

8 C. rolled oats (not quick!)
1 C. brown sugar
1/2 C. honey
2/3 C. coconut oil (or canola oil)
2-3 tsp. cinnamon (optional)
a few pinches of freshly grated nutmeg
up to 2 C. add-ins, such as flax, unsweetened coconut, seeds, nuts

In a saucepan (or alternately in a microwave-safe glass bowl) bring brown sugar, honey and oil to a boil. You basically want the sugar to dissolve for the most part. If you feel fancy, you can add a kick of vanilla at this point for extra deliciousness. In a separate (and rather large) bowl, mix the oats, cinnamon, and add-ins. Pour syrup mixture over the top and stir well. Turn onto a parchment-lined pan and bake at 325 degrees for about 30 minutes, stirring mid-way. You want the granola to begin to brown and crisp, but stop short of scorching it. If your oven is hot, check it after 25 minutes and see what you think. Now: the clusters. If you want clusters, let it cool without stirring. Then you can break it up and it will stick in bigger chunks. If you want it in nice, small uniform pieces stir it several times while it cools. If you want to add dried fruit, add it now. (Some recipes recommend adding before baking...don't!) Store at room temp in an airtight container.

Variations: Dried Pineapple and Coconut, Dried Apple and Cinnamon, Dried Cherries and Vanilla

Foodie Friday: Turkey Burgers

 

I'm clearly not a food photographer but take my word for it...these turkey burgers were ridiculous. It took all of our self control to not eat two in a row. If you're not into citrus on meat or in general these aren't for you but for the goat cheese and Meyer lemon luvin' people out there you should probably make these today!

 

Once again, I've deferred to a Bobby Flay recipe. This guy has seriously never steered me wrong in the flavor department. Anyway, here is the link to the original recipe and added below with my comments.

 

Turkey Burgers by Bobby Flay

 

Meyer Lemon-Honey Mustard:

1/4 c Dijon mustard

1 TBS clover honey

1 TBS fresh orange juice

1/2 tsp lemon zest

1 tsp fresh Meyer lemon juice ***

Salt and freshly ground black pepper

 

Burgers:

1 1/2 lbs 90% lean, ground turkey (not all white meat)

Salt and freshly ground black pepper

8 slices goat cheese, 1/2 thick (I used a crumbly goat cheese)

4 sesame seed hamburger buns lightly grilled (I used fresh baked potato buns, toasted not grilled) 

Watercress, for serving (I used organic spinach)

 

***If you can't find Meyer lemons mix 1/2 tsp fresh orange juice and 1/2 tsp fresh lemon juice (this is what I had to do)

For the Mustard: Whisk the ingredients together and refrigerate for at least 30 minutes for the flavors to meld.

For the burgers: My grill is in balcony purgatory for at least a year (I live in an apartment right now and can't use my beloved Weber). SO, if you want to see the grilling instructions check out the original link. I had to improvise and pan cook my burgers which turned out fine but obviously didn't have quite the same flavor as grilling. Either method, season your patties with salt and fresh cracked pepper and once they're done throw the cheese on top to melt a little. Then, put the burgers on the buns, drizzle with mustard and top with your greens.

You'll probably want to use some of the extra mustard too! :)

 

 

 

 

Foodie Friday: Jasmine Infused Peach Jam

Hello. My name is Megan and I have a problem. I can't walk through a farmer's market without buying a bushel basket (or two) of something. Now I feel better, because admitting it is the first step. So, what to do when you are swimming in peaches? Not to mention the tomatoes, plums and peppers that found their way home with me! To deal with the peaches I came up with a new recipe for Jasmine Infused Peach Jam. A while back I stumbled upon a lone bag of Trader Joe's Jasmine Green Tea, lost in a sea of Lipton in the basket at church. I snatched it up and loved it! Jasmine really adds a nice floral note that is not overbearing. Skip forward a few months and I found a recipe for Jasmine Rhubarb popsicles in The People's Pops. Also delicious! So I figured why wouldn't it go well with peaches? And it does. Here's the recipe:

Jasmine Infused Peach Jam

4 C. peeled, chopped peaches

1 C. sugar (or to taste)

1/4 C. bottled lemon juice

3 TBS. dried jasmine flowers (I got mine from a seller on Etsy)

Pomona's Universal Pectin*

In a small square of cheesecloth, tie jasmine flowers. Simmer in a small saucepan with 3/4 C. of water for 10 minutes, or til the flavor is strong enough. It should seem slightly strong, because it will be toned down with the additional ingredients. (While that is cooking, mix the sugar and 3 tsp. of pectin in a small bowl and set aside.) In a heavy bottomed pot, add fruit, jasmine water, lemon juice and 4 tsp. of calcium water. Over medium high heat, bring to a boil stirring often. When mixture just comes to a boil, stir in sugar mixture and stir vigorously 1-2 minutes. Bring back to a boil and pour into hot, sterilized jars leaving a generous 1/4 inch headspace. Process in a boiling water bath for 10 minutes. 

*I use Pomona's because you get to choose the amount and type of sweetener you want to use. Commercial pectin requires up to 7 cups of sugar PER BATCH to gel!! With this stuff, I usually only use 1/2 to 1 cup of sugar, and you can actually taste the fruit.

Foodie Friday: Pizza Night!

 

Friday is pizza night and we take it seriously. I'm not going to claim this is the healthiest meal but when you make it at home you at least have the opportunity to control the quality AND quantity of your ingredients. I've been using a particular crust recipe for several years now that puts out a consistent and deliciously crispy crust (Jamie Oliver's pizza dough) but I found a recipe in my pile that I decided to try just to change things up.  

 

I'm a huge Bobby Flay fan and have made quite a few of his recipes ranging from salsa verde to grilled lobster tacos to a very robust sangria and I've never been disappointed with the effort. I found his pizza dough recipe a couple of years ago and it got lost in the abyss of stashed recipes. I dug it out on a whim and made pizza (on a Wednesday!) just in time to carbo-load for a long run.

 

The recipe is a really simple, everyday kind of crust. You aren't going to get brick oven (despite cranking the oven up and using a pizza stone), East Coast kind of pizza but it does the trick in a pinch. Here's where I found the original recipe and here it is again adapted slightly with my notes:

 

Pizza Dough by Bobby Flay

 

Ingredients:

3 1/2 - 4 cups flour (I used all purpose because I had it which made the crust soft and chewy - use bread flour if you want a nice crispy crust)

1 tsp sugar (I used organic cane sugar)

1 envelope instant yeast (2 1/4 tsp or 7g = 1 packet)

2 tsp kosher salt (I used a large grain sea salt)

1 1/2 cups water @ 110 degrees F

2 TBS olive oil, plus 2 tsp (I skipped the 2 tsp and used cooking spray instead)

 

Combine all the dry ingredients in a stand mixer first. Then, while it's running add the water and 2 TBS olive oil and mix until the ingredients form a ball adding flour a little at a time if the dough is too sticky. Remove to a lightly floured surface and knead into a smooth, firm ball. Let rest covered for an hour or so until doubled in size. Then, remove to a lightly floured surface and divide into two pieces. Let rest covered for 10 minutes before rolling out.

I always use a pizza stone and bake it in at least a 450 degree oven (part of the cooking time includes baking just the crust pre-toppings). This particular pizza was topped with a sugar-free sauce, pepperoni, black olives, artichoke hearts, mozzarella, parmesan, romano and asiago cheese.