Pages

Saturday, November 5, 2016

Um ...maybe I will keep it simple

Check out the Food52 meal that I found I wanted ...not sure I can cook thou

Your Thanksgiving Menu

MAINS

Spatchcocked + Braise-Roasted Herb Butter Turkey

GREENS

Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

POTATOES

Potato Mash with Leek Confit and Bacon

ORANGE SIDES

Steam-Roasted Carrots with Cumin

STUFFINGS

Savory Mushroom Bread Pudding

ACCESSORIES

Gingered Cranberry Fig Chutney

BREADS

Savory Dinner Rolls

SNACKS AND APPETIZERS

Blue Cheese Potato Chips

DESSERTS

8-Layer Orange-Scented Smith Island Cake

DRINKS

Rum Punch

Spatchcocked + Braise-Roasted Herb Butter Turkey

Spatchcocked, and then some (i.e. cooked in a bath of cider and stock).
by Cristina Sciarra | Serves 10 to 12 people, with leftovers
  • 1 13-pound turkey
  •  Kosher salt
  • 6 tablespoons unsalted butter
  • 1 tablespoon fennel seeds
  •  Zest of 1 small lemon
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon minced fresh rosemary
  • 10 cracks black pepper
  • 1 yellow onion
  • 1 green apple
  • 1 fennel bulb
  • 1 carrot
  • 1 cup apple cider
  • 1 cup turkey stock (vegetable or chicken stock will also work well)
  1. 24 hours before you plan to cook the turkey, spatchcock the bird. (Reserve the neck and the wingtips—you’ll use them to make the gravy.) If you can get the farmer, turkey seller, or butcher to do this step for you, even better. Otherwise, you’ll need a strong arm, but I made it happen with a pair of poultry shears and a serrated bread knife. Then, rinse the turkey well and pat it very dry. Salt the turkey all over with 2 tablespoons kosher salt. Lay the bird flat (breast side up) on a baking sheet. Tent it just slightly with plastic wrap, and move it to the bottom shelf of the refrigerator.
  2. 9 hours before you plan to cook the turkey, take the butter out of the refrigerator, and place it in a small bowl on the counter. Leave it to soften.
  3. 8 hours before you plan to cook the turkey, blitz 1 tablespoon kosher salt, the fennel seeds, the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned butter all under the skin of the turkey, making sure to get into every nook and cranny. Move the turkey back into the refrigerator, this time without plastic wrap. (You want the skin to dry out a little.)
  4. 1 hour before you plan to cook the turkey, remove it from the refrigerator.
  5. 30 minutes before you plan to cook the turkey, turn on the oven to 425° F.
  6. Dice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey stock, and 1 cup water to a simmer, and then add that to the roasting pan, too. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and stock.
  7. Move the turkey into the oven to roast. As a general rule, cook the turkey for 10 minutes per pound (I roasted my 13-pound bird for 2 hours and 15 minutes). Cook until the internal temperature of a turkey leg reaches 165° F, and then let the bird rest, uncovered, for about 1 hour. If the skin looks like it is getting too dark in the oven while cooking, just cover the darkening parts with a bit of tin foil.
Food52 Tip
Most butchers will spatchcock for you: Just ask!

Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette

For fans of intense flavors (sweet-spicy fish sauce dressing) & brown edges.
by Genius Recipes | Serves 4 to 6, as a side
Roasted Brussels Sprouts
  • 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
  • 3 tablespoons chopped mint
  • 2 pounds brussels sprouts (smaller ones are better)
  •  Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting)
  1. Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.
  2. Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.
  3. To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
  4. To fry the brussels sprouts: Heat 11/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don’t crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn—remove them to a paper towel–lined plate or tray.
  5. Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.
Fish Sauce Vinaigrette
  • 1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  •  Juice of 1 lime
  • 1/4 cup sugar
  • 1 garlic clove, minced
  • 1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact
  1. Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.
Food52 Tip
You have the option of roasting or frying these.

Potato Mash with Leek Confit and Bacon

A fully-loaded baked potato in mash form.
by inpatskitchen | Serves 4
For the leek confit
  • 4 leeks, white and pale green parts only
  • 2 tablespoons bacon fat
  • 1/4 cup water
  • 1/2 teaspoon salt, plus more for seasoning mash
  1. Wash and remove all dirt from leeks. Quarter them lengthwise, and then cut crosswise into quarter-inch pieces.
  2. In a medium sauce pan with a lid, melt the bacon fat, then add leeks, water, and salt and cook covered on medium low heat for 20 to 25 minutes, stirring frequently. When soft, remove the lid and cook a few more minutes until most of the liquid has evaporated. Set aside.
For the casserole
  • 3 strips bacon, cooked crisp and crumbled
  • 5 medium Yukon Gold potatoes, peeled and cut into 1 1/2 inch cubes
  •  Chicken broth, enough to cover potatoes in a medium saucepan
  • 1/4 cup light cream (plus more if necessary)
  • 1/4 cup chicken broth, reserved from boiling potatoes
  • 2 tablespoons bacon fat
  • 1 tablespoon butter
  • 1/4 teaspoon white pepper
  •  Leek confit
  1. Boil the potatoes in the chicken broth until fork tender. Drain, reserving about 1/4 cup of the broth.
  2. Mash the potatoes (I put them through a ricer).
  3. Warm the cream, broth, bacon fat, butter and white pepper and mix into the potatoes. Add more cream if mixture seems dry.
  4. Stir in 3 tablespoons of the leek confit and salt to taste, and spread the mixture into a buttered shallow 9 x 11-inch baking dish.
  5. Top with the remaining leek confit and bake for about 40 minutes in a 325F pre-heated oven, uncovered. (Alternatively you can prepare the casserole ahead of time and bake later.)
  6. Once out of the oven, sprinkle with the crumbled bacon and serve.
Food52 Tip
No bacon fat in the fridge? Cook 6 slices to yield the 4 tablespoons, then crumble the pieces on top (no one will mind).

Steam-Roasted Carrots with Cumin

Steam-roasting lets you skip the par-boil. Yip, yip!
by Kenzi Wilbur | Serves 4
  • 4 medium garlic cloves, minced
  •  Flaky sea salt
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/8 teaspoon red chile flakes, or more to taste
  • 3 tablespoons olive oil
  • 30 or so young carrots, scrubbed and left unpeeled (1 pound)
  • 1/4 cup water
  •  A handful of small, delicate cilantro sprigs
  1. Preheat the oven to 400° F.
  2. If you have any crazy large carrots, cut them in half lengthwise -- you want everything to roast at more or less the same rate.
  3. Put the minced garlic in a large mixing bowl along with the cumin, coriander, chilies, and the olive oil. Stir well.
  4. Add the carrots and toss well -- I like to do this part with my hands -- so they’re thoroughly coated. Add a big, three-finger pinch of salt. (If you're using kosher salt, just scale back slightly.)
  5. Put the carrots in a large shallow baking dish in one layer. (Alternately, just use two smaller dishes.) Make sure you scrape out all of the extra oil and spices, too. While tilting your baking dish, pour the water into one fairly clear corner. Then tip it back onto the counter, so the water spreads out evenly and the carrots don't lose their spicy coating. Cover the dish tightly with foil and put it in the oven.
  6. Cook the carrots for 25 minutes, then remove the foil and cook for an additional 25 to 30 minutes, or until they're browned and soft, but not so much that they're falling apart.
  7. Serve warm, as a side, part of a salad, or anything you like.
Food52 Tip
Experiment with any combination of spices that complement your meal.

Savory Mushroom Bread Pudding

More airy-fluff than dense-crunch.
by Donna | Serves 4
  • 3 cups heaped with 1/2-inch bread cubes (about 6 ounces), I used challah
  • tablespoon olive oil
  • 1 teaspoon butter, plus more for the baking dish
  • 1 cup chopped white or yellow onion
  • 1 medium garlic clove, minced
  • 8 ounces Baby Bella mushrooms, or brown button mushrooms*, cut into pieces about the same size as the bread cubes
  • 1 splash white vermouth, about 2 tablespoons
  • 2 teaspoons chopped fresh marjoram leaves
  • 2 large eggs
  • 3/4 cup heavy cream, half-and-half, or whole milk
  • 1/2 cup chicken or turkey stock, preferable homemade
  • 3/4 cup shredded, aged, white Cheddar cheese, divided
  •  Kosher salt
  •  Freshly ground black pepper
  1. Place the cubed bread on a sheet pan and toast in a 350° F oven until somewhat dried, but not brown. Alternately, you can leave the bread out to dry overnight. It will lose some of its volume, but that's okay. Set aside.
  2. Set a 10-inch skillet over medium-high heat and add the olive oil and butter to the pan. When the butter has melted add the chopped onion and a good pinch of salt. Cook until the onion begins to soften and brown a little at the edges. Ad the minced garlic and stir until it is fragrant, then add the chopped mushrooms. Cook and stir until the mushrooms brown and give off some liquid. Add the vermouth and cook until the liquid reduces to a glaze. Stir in the marjoram and check the mixture for seasoning, adding more salt (if necessary) and some pepper. Remove from the heat and set aside.
  3. Butter a 1 1/2-quart casserole or gratin dish. In a medium bowl, beat the eggs together with the cream and chicken stock. Add 1/2 cup of the shredded cheese and 1/2 teaspoon of salt. Taste the custard mixture and adjust the seasoning to your liking with additional salt and freshly ground black pepper. Fold the dried bread cubes and the mushroom mixture into the custard, pressing the bread down into the liquid. Let stand while you preheat the oven.
  4. Preheat the oven to 350° F. Place a rack in the lower third of the oven. When the oven is heated, transfer the bread and vegetable mixture to the prepared baking dish. Press the bread down into the custard and smooth the top surface a little; sprinkle on the remaining 1/4 cup shredded cheese.
  5. Place in the oven and bake for 30 to 45 minutes, or until the top is handsomely golden brown and the custard is set. The baking time will depend on the depth of the baking dish you have chosen. Serve hot and make sure every diner gets a portion of the crusty top. Leftovers can be refrigerated, tightly covered for 2 to 3 days.
  6. *If you have wild mushrooms available, you can substitute them for part of the total weight of the mushrooms.
Food52 Tip
Use a deeper casserole dish for a tender, soufflé-like result. A shallower dish will yield more of the crusty golden top layer.

Gingered Cranberry Fig Chutney

More tart than sweet, with mustard seeds, onions & dried fruit.
by Oui, Chef | Serves 6-8
  • 12 ounces fresh cranberries
  • 1/4 cup yellow onion, minced
  • 1 cup light brown sugar
  • 1/2 cup orange juice
  • 1/2 cup cider vinegar
  • 1/4 cup raisins
  • 1/3 cup hazelnuts, skinless, toasted and roughly chopped
  • 8 dried black mission figs, cut into eighths
  • 2 tablespoons fresh ginger, finely minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon ground cloves
  • 1 teaspoon fresh thyme, finely minced
  1. Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until the chutney thickens some. Remove from the heat, stir in the nuts and fresh thyme and let cool slightly before serving.
Food52 Tip
Be careful not to cook the chutney for too long or it'll be more sticky than lush.

Savory Dinner Rolls

Too cute to eat, but too buttery not to.
by Donna | Makes 28 dinner rolls
For the dough:
  • 1 1/2 teaspoons dry active yeast
  • 1/4 cup warm water
  • 3/4 cup warm milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 large egg
  • 4 tablespoons (1/2 stick) very soft, unsalted butter
  • 3 1/2 to 4 cups all-purpose flour
For the garlic-herb butter:
  • tablespoons unsalted butter, at room temperature (1/2 stick)
  • 1 small clove of garlic, peeled and minced, crushed to a paste with a little coarse salt
  • 1 teaspoon fresh rosemary leaves, finely minced
  • 1 teaspoon fresh thyme leaves, finely minced
  • 1 pinch kosher salt
  • 1 cup coarsely grated sharp cheddar cheese, or to taste
  1. To make the dough: In a small bowl, sprinkle the yeast over the warm water. Whisk to combine and let stand until small bubbles form. In a large mixing bowl blend together the milk, sugar, salt, and egg. Add the yeast mixture, the very soft butter, and 2 cups of flour. Beat vigorously with a whisk to make a smooth mixture. With a sturdy spatula or wooden spoon stir in another cup of flour and mix to form a dough. Add additional flour until the dough is soft and not sticky to handle.
  2. Transfer the dough to a floured work surface and knead for about 10 minutes, or until smooth and springy. You will see little bubbles on the surface of the dough. Place the dough in a large, buttered bowl, cover with plastic wrap, and set in a warm spot to rise. This will take 1 1/2 to 2 hours.
  3. While the dough rises, make the garlic-herb butter: In a medium bowl, combine the softened butter, garlic paste, minced herbs, and salt. Cover and set aside at room temperature.
  4. When the dough has doubled in volume, turn it out onto a floured work surface to deflate, then divide it into two equal-sized pieces. Shape the fan-tans as follows: Roll one piece of dough to an approximately 9- by-13-inch rectangle. If the dough seems springy, let it rest a while before continuing. Spread on a thin layer of the garlic-herb butter, then scatter a handful of cheese over the dough. Cut the dough into 6 strips crosswise and stack the strips. Trim the ends of the stack, if necessary. Cut the strip into 12 even pieces and place each piece, cut side showing, in a well-greased, light-colored muffin tin (to avoid over-browning on the bottoms). Cover with plastic wrap and let rise again for 20 to 30 minutes. While the dough rises, heat the oven to 375° F. Before placing in the oven, brush the tops of the rolls with a little more softened butter. Bake for 15 to 18 minutes, or until handsomely golden brown.
  5. If you prefer, shape the dough into crescents: Roll out one piece of dough to an approximately 12-inch circle. Spread with a thin layer of garlic-herb butter. Cut the dough into 16 wedges and roll each, from the wide end into a crescent shape. Place on a parchment-lined baking sheet, with the point of each roll tucked securely underneath. Sprinkle some shredded cheese over top of each roll, cover loosely with plastic, and let rise for about 20 minutes. When puffy and light, place in the preheated oven and bake until golden brown, about 15 minutes.
  6. If you have any garlic-herb butter leftover, spread it on the warm rolls when you serve them. To freeze the rolls, let them cool completely and place in freezer bags. Warm the frozen rolls in a 325° F oven to heat and refresh them.
Food52 Tip
These freeze beautifully: Bake, freeze, then thaw & reheat in the oven.

Blue Cheese Potato Chips

Funky blue cheese sauce poured over salty chips & broiled till bubbly.
by Catherine Lamb | Serves 4 to 6
  • 1 cup blue cheese, crumbled
  • cup heavy cream
  • 1/2 cup milk
  • 1 bag sturdy potato chips, I like Cape Cod
  •  Black pepper
  1. Turn your oven on to Broil.
  2. Heat cream, milk, and blue cheese in a saucepan over low heat until the blue cheese just dissolves.
  3. Spread the potato chips out on a lipped sheet pan -- line it with a sheet of parchment paper or a silpat to help with cleanup later.
  4. Pour the cheese mixture over the potato chips, sprinkle with freshly ground black pepper, and broil in the oven until the sauce is bubbly and bronzed in parts. Serve alongside napkins.
Food52 Tip
Feel free to add a little more milk or cream to the sauce if you want a gooier end result.

8-Layer Orange-Scented Smith Island Cake

If you choose to make this, you may or may not be a masochist.
by Food52 | Makes 1 layer cake; 12 servings
For the cake batter:
  • 3 1⁄3 cups (465g) all-purpose flour
  • 2 1⁄3 cups (465g) granulated sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup plus 5 tablespoons (190g) unsalted butter, melted
  • 1/4 cup extra-virgin olive oil
  • 1 cup whole milk
  •  Zest of 1 large orange
  • 1/3 cup fresh-squeezed orange juice
  • 1 tablespoon vanilla extract
  • 4 large eggs, separated, plus 4 large egg yolks
  • 1/4 teaspoon cream of tartar
  1. Preheat the oven to 350°F. Coat two to four 9-inch round cake pans (depending on how many you have) with cooking spray, then line the bottom of each pan with a round of parchment paper and lightly spray the paper.
  2. Combine the flour, 2 cups (400 g) of the sugar, the baking powder, salt and baking soda in a medium bowl. Vigorously stir with a balloon whisk until the ingredients are well distributed. In a separate bowl, combine the butter, oil, milk, orange zest, juice, vanilla, and the 8 egg yolks. Using a whisk, vigorously stir the wet ingredients together until they are uniform in colo
  3. Place the 4 egg whites and the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks start to form and the egg whites are opaque. With the mixer still on, sprinkle the remaining 1⁄3 cup (67 g) sugar into the egg whites, continuing to beat until the sugar is incorporated and the egg whites are glossy white. Scoop the egg whites out into a separate bowl.
  4. Add the dry ingredients to the stand mixer bowl (no need to wash it). With the whisk attachment still on the mixer, start to mix the dry ingredients on low speed. Drizzle the wet ingredients into the bowl, increasing the speed slightly to medium-low as more liquid is poured in. Once all the liquid is added, stop the mixer, scrape down the sides of the bowl and the whisk with a spatula to make sure there aren’t any dry spots, then mix for another 15 seconds, or until the batter is well mixed
  5. Remove the bowl from the mixer and scoop about one-third of the egg whites into the batter. Fold in the egg whites with a large flexible spatula. Once incorporated, add the rest of the egg whites in two more batches, folding to incorporate after each addition.
  6. Measure out 1 cup of the batter (about 200 g) and spread the batter in a thin layer in the bottom of one of the prepared pans, using an offset spatula if you have one, or the back of a spoon or butter knife if you don’t. Repeat with the second cake pan (and the additional pans, if using). Bake until the edges of the cake are golden brown and the center springs back when you touch it, 9 to 10 minutes. Let cool in the pan for 5 minutes, then run a thin butter knife around the edge of the pan and invert the cake onto a wire rack. Carefully peel off the parchment paper and discard. No need to invert the cake layers; just let them cool upside down.
  7. Wipe the edges of the pan with a damp paper towel, scraping off any brown bits from the cake. Spray each cake pan again with cooking spray, line it with parchment paper, and lightly spray the parchment as before. Fill the pans with another 1 cup of batter and bake for 9 to 10 minutes. Repeat as needed for a total of 8 cake layers. Let all the layers cool completely before assembling (the cake layers are so thin that this shouldn’t take long).
  8. Alternative: Replace the milk and orange juice in the cake with 1 1⁄3 cups buttermilk and omit the orange zest. Use vegetable oil in place of the olive oil. Make, bake, and assemble as instructed.
For the chocolate fudge frosting:
  • 12 ounces (350g) bittersweet chocolate (about 70% cacao)
  • 1 1/4 cups heavy cream
  • 1 1/4 cups (250g) granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 10 tablespoons (140g or 1 1⁄4 sticks) unsalted butter, at room temperature
  1. Chop the chocolate into 1⁄4-inch chunks. Place in a large microwave-safe bowl and microwave for 30 seconds. Stir and then microwave for another 30 seconds. The chocolate will still be mostly solid but warmed up and the chocolate touching the sides of the bowl should be melty. Place the cream, sugar, vanilla, and salt in a medium saucepan and heat until the sugar has dissolved and the cream is on the verge of boiling. Pour the hot cream over the chocolate and stir with a whisk until all the chocolate has melted and it is smooth.
  2. Add the butter, about 2 tablespoons at a time, stirring with the whisk to melt the butter after each addition. Once all the butter has been added and melted in and the chocolate frosting is shiny and smooth, cover the bowl and refrigerate for 1 hour. If the frosting becomes too stiff to spread, let it sit at room temperature for 5 to 10 minutes, then stir with a whisk before using.
  3. Once the cake layers are cool, assemble the cake by placing one layer on a cake platter or stand. Add about 1⁄4 cup frosting and spread it to the edges of the cake. Place another cake layer on top of the frosting and repeat until you have all8 layers stacked with frosting in between. Frost the top and sides with the remaining frosting. Let sit at room temperature for 1 hour to set, then serve.

Rum Punch

A 4-ingredient punch as basic (& adaptable) as can be.
by Erik Lombardo | Serves many (but double for a large group)
  • 2 cups rum
  • 2 cups strong black tea
  • 1/2 cup demerara sugar
  • 1/2 cup lime juice
  •  Spices of your choice (see below)
  1. For spice, I like to use 2 cinnamon sticks, 8 black peppercorns, 1 star anise, 8 cloves, 4 cardamom pods, and 2 allspice berries.
  2. Brew your tea with your spices, let steep, and strain. Add the sugar in while the water is still hot, and stir to dissolve. Once it has cooled, mix the remaining ingredients together, adding the spirit last. If you like, you can grate spices over each glass at your party. (I like to leave a grater and spice right by the punch bowl/pitcher so that each guest can add however much or little as she likes.)
  3. This basic ratio can be applied to any number of punch variations: try a floral gin punch with meyer lemon and verbena tea in the springtime, or bourbon with bitter orange and mint when Seville oranges are in season. Change up the spices, spirits, tea and even the sugar source (honey or agave anyone?) to suit the season and your tastes.
Post a Comment