Since we still have Christmas and New Years, there is still time to make this incredibly great turkey. It’s an easy method, easiest I’ve used anyway, and we were delighted with a super moist perfectly done bird.
So plan just a bit ahead and this beauty can be yours.
- 1 turkey (ours was nearly 12 lbs which is about the best size)
- 4-6 tbsp of kosher salt
- olive oil
- bunch of varied fresh herbs such as parsley, sage, oregano, rosemary, thyme
- Start with a fresh turkey if possible, otherwise thaw completely 3-4 days before cooking day. Remove giblets and use in whatever manner you normally do.
- Slide your fingers and hand under the breast skin from both sides until you have loosened it all, and then push down around the thighs and legs loosening it as well.
- Take about 1 tablespoon of salt in hand and reach into the right breast and work the salt around. Then do the left side, and then using a bit less for each leg and thigh area. Put about a tablespoon in the cavity. Then salt the entire outside using a tablespoon or two.
- Once done, place in a cooking bag of turkey size, secure the opening well, and place in the. You want to “brine” this for 3 days. Each day, turn it over, from breast to back. (You can use 2 days or even one if you must be it is best if you can do this for the entire three days)
- At the end of the third day (evening before the cooking), remove from the bag, dry as much as you can and place on a regular roasting rack over a baking dish. Doesn’t matter which side is up. Place in the fridge again, uncovered and leave until about an hour or so before you are going to start grilling. The drying process will make the skin nice and crispy.
- Remove from fridge an hour or so before grilling. Pour olive oil over the back and using your hands, massage the entire back of bird, making sure it’s nicely oiled. Turn over and do the same to the breast and legs. Tuck the wings under the bird with breast up.
- Fill the cavity with fresh herbs. You can also add onions if you wish.
- Heat up the grill.
- If using charcoal, line the sides of the grill leaving a big space in which you would place an aluminum roasting pan. You will put the bird over the pan with the charcoal piled on either side. Cover with the grill. Grill, turning the breast down about half way until temperature registers 165° in the thickest part of the leg.
- If using a gas grill (which we did), heat up the right and left jets but leave the middle one off. This is where you would place the turkey. Place turkey in the middle, and close the top. Continue on high for an hour. Turn the bird, go another hour. Ours was done in 2 hours perfectly.
- Remove from heat, tented with aluminum foil and leave for at least 30 minutes, or until you are ready to eat. It’s easier to carve when it’s cooled.
NOTES: I vastly prefer the gas grill since you don’t have to worry about the mess of trying to add briquets and the temperature remains even throughout the cooking time. Also when you are done, you can shut the grill down, and just leave the bird in for its resting time.
SOURCE: Adapted from about 4 recipes and my own preferences.
This is one of those famous recipes from the restaurants very own cookbook. That said, as the recipe is reported at Serious Eats, it’s utterly wrong.
That said, it’s one great recipe and worth your time.
Makes for utterly great breakfast fare.
But it makes three times what it claims to. Dough wise that is. The rest of the recipe seems correct for one pan.
I’m giving you the original recipe. I took 2/3 of the dough, divided that in half and wrapped it and put it in the freezer after it has passed through the first rising, and before I made the actual dough rounds. I’ll let you know if that doesn’t work when I make it again, otherwise it’s a bonus that will speed up the next two batches quite a bit.
- Toffee Sauce
- 2/3 cup plus 1/2 cup heavy cream
- 1 cup packed dark brown sugar
- 2 tablespoons light corn syrup
- 6 tablespoons (3/4 stick) unsalted butter
- 1⁄2 teaspoon salt
- 1 vanilla bean, split lengthwise
- 2 teaspoons fresh lemon juice
- Brioche Dough
- 1 1/2 cups lukewarm water
- 1 tablespoon granulated yeast (1 packet)
- 1 to 1 1/2 tablespoons kosher salt
- 8 large eggs, lightly beaten
- 1/2 cup honey
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 7 1/2 cups unbleached all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 cup sugar
- 1 tablespoon ground cinnamon
Make the brioche: Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.
Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours.
Make the sauce: In a small saucepan, combine 2/3 cup of the cream, the brown sugar, corn syrup, the 6 tablespoons butter, and the salt. With the tip of a paring knife, scrape the seeds from the vanilla bean into the pan, then add the bean itself. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved, then reduce the heat and simmer for a few minutes to thicken.
Remove from the heat and stir in the lemon juice and the remaining 1/2 cup cream. Remove the vanilla bean. Pour the toffee sauce into a 9-by-13-inch baking pan.
Divide the brioche into 20 golf ball–sized pieces and roll. Put the melted butter in a small bowl. In another small bowl, combine the sugar and cinnamon. Dip each ball in the butter, roll in the sugar mixture, and arrange in the baking pan so you end up with 4 rows of 5 balls each.
To proof the dough, loosely cover the pan with plastic wrap and put it in a warm place until the dough is light and has doubled in size, about 1 1/2 hours. (The dough is very forgiving, so don’t worry if it rises longer. You can even leave it out overnight.)
Preheat the oven to 350°F, with a rack in the middle position.
Bake the monkey bread until cooked through and golden brown, about 30 minutes. Let cool for about 10 minutes. Serve the bread straight from the pan. It’s so much more fun to pull it apart by hand instead of cutting it. The bread will keep, tightly covered, at room temperature for up to 2 days.
NOTES: I would use a deep baking dish, and maybe a size larger than the 9 x 13. I had more like softball size. Seriously you might divide this dough into 4ths and have 4 batches of 20. I don’t know they made such a mistake. It sounds about right for a restaurant recipe but this is supposed to come straight from their cookbook for home chefs. That said, the taste was terrific.
SOURCE: GRAMMERCY TAVERN COOKBOOK
OVEN TEMP: 350°
OVEN TIME: 30-40 min.
So everybody makes cranberry relish. There are tons of recipes and I’ve made my share. I do like the stuff perfectly well.
But, and I hate to admit it, I actually like the jellied version maybe even more.
So you say, hey, I can’t put a bunch of slices from a can, WITH THE TIN CAN RINGS VISIBLE, on my holiday table. And indeed I agree. You should not.
But you can make your own. It’s incredibly easy and takes very little time. And it’s less sweet, and you can put your own flavorings like orange in it, or maybe even a jalapeño!
I will be making this from now on. I just love it.
- 4 (12 ounce) bags fresh cranberries
- 4 cups sugar (I use raw sugar)
- The juice of one orange plus enough water to equal 4 cups
- The zest of 1 orange
- Combine the sugar, orange juice, and water in big stockpot over high heat. Bring to a boil. Add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes while the cranberries pop open.
- Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest. Pour into sterile canning jars, leaving 1/4-inch head space. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.
- Store in the refrigerator OR place the jars filled with hot cranberry sauce in a canner and cover with hot water. Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar. Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed. Wipe the jars down, label them, and store in a cool, dark place for up to a year.
SERVES: 5 jelly jars for 1/2 of this recipe (If you are having a lot of people for the holiday meal, I’d forgo the canning entirely, since you will eat most of it.
NOTES: This makes a wonderful little gift to guests at Christmas. Just make sure you label the jars, put a nice little raffia bow around and make sure to tell them to store in the fridge if not canned. Also makes a nice gift to the hostess when you are visiting!
This is comfort food, simply put. Just add some nice bread and a salad and you gotta meal that will satisfy.
Easy to put together as well.
And this works nicely with leftover turkey as well, so around the holidays, what’s not to like here?
Vary your cheese as you please, and any kind of pasta will do.
So get busy!
- 4 tablespoons (2 ounces) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups homemade or store-bought low sodium chicken stock
- 1 cup milk
- 8 ounces sharp cheddar, shredded
- 4 ounces Gruyère, shredded
- 1/4 teaspoon chili flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 pound cauliflower florets
- 1 pound skinless, boneless, chicken thighs, cut into 1 1/2-inch cubes
- 1/2 teaspoon ground chipotle pepper
- 7 sheets no-boil lasagna noodles, broken into 2-inch shards, (I used rotelli, about a cup uncooked)
- 3/4 cup panko (or plain bread crumbs)
- 2 ounces Parmesan, grated
Adjust oven rack to upper middle position and preheat oven to 375°F. Melt 2 tablespoons butter in medium saucepan over medium heat. Stir in flour and cook until lightly toasted, about 30 seconds. Slowly whisk in broth and milk, removing all lumps. Bring to simmer, remove from heat, and slowly whisk in cheddar and Gruyère until melted and smooth. Stir in chili flakes, 2 teaspoons salt, and 1/4 teaspoon pepper; set aside and keep warm.
Heat 1 tablespoon oil in large skillet over medium heat. Add cauliflower and cook briefly, stirring occasionally—cauliflower should remain crisp, 3 to 5 minutes. Transfer to baking dish.
Heat remaining tablespoon oil in same skillet over medium heat. Add chicken and ground chipotle and cook until almost cooked through, 2 to 3 minutes. Transfer to baking dish.
- Cook the pasta until al dente. Place in the baking dish with the chicken and cauliflower. Pour the cheese sauce over. Cover tightly with foil and bake for 20 minutes.
Melt remaining 2 tablespoons butter and toss with panko, grated Parmesan, and 1/8 teaspoon salt. Remove baking dish from oven and remove foil. Sprinkle with bread crumb topping and continue to bake until browned and bubbly, about 10 minutes more. Let rest 5 to 10 minutes before serving.
NOTES: Vary the cheeses as you desire, as well as the pasta. You can break up no-cook lasagna noodles (original to the recipe) which would speed up the prep time. As I said above, leftover turkey from holidays would be great with this, as well as cubed ham.
SOURCE: Serious Eats with slight modifications.
Oh my goodness is this a great soup or what.
It is sooo very rich.
And so filling.
And so gooey delightful.
A little goes a long way. I would recommend eating this in a smaller bowl rather than a larger as a side to a great grilled sandwich perhaps, or with a great salad.
But you will surely add this one to your repertoire I promise you.
- 1 tbsp. olive oil
- 1 lb. cooked Andouille sausage links, cut into rounds or half rounds (your choice)
- 5 tbsp. unsalted butter
- 2 cloves of garlic, finely minced
- 1 large sweet onion, finely diced
- Kosher salt
- White Pepper
- 6 tbsp. unbleached, all-purpose flour
- 2 cups reduced sodium chicken broth or stock, at room temperature or slightly warm
- 1 12-ounce beer, preferably some sort of pale ale or other light-colored beer, at room temperature or slightly warm
- 1 tsp. Worcestershire sauce
- ½ tsp. dry mustard
- ½ tsp. dried thyme
- Pinch of cayenne pepper (or to taste)
- 1 bay leaf
- 1 cup heavy cream, at room temperature (or heated briefly in the microwave to take the chill off)
- 1 cup milk, at room temperature (or heated briefly in the microwave to take the chill off)
- 7 ounces of Dubliner Cheese, Dubliner Cheese with Irish Stout or Gouda (not smoked unless you want that strong smoky flavor), shredded (I used the Gouda)
- 3 ounces of Manchego cheese (or Pecorino Romano or Asiago), grated (I used the Romano)
- 4 ounces sharp cheddar, shredded
- Toasted sourdough bread wedges to serve, optional
- Heat olive oil in a large Dutch oven over medium heat
- Add the sausage and cook until the nicely browned on the outside. Don’t rush this, you want a nice crust on each piece and flavorful bits in the bottom of the pan. This will take about 15 minutes, stirring occasionally to flip the pieces
- Remove the sausage from the pan to a medium bowl for later. There should be about 1 tbsp. of fat left in the pan
- Add the butter and stir until melted
- Add the garlic and cook, stirring constantly for about 1 minute or until fragrant
- Add the onion and cook until translucent and caramelized, about 15 minutes, stirring occasionally. Turn down the heat to medium low if necessary.
- Add a generous pinch of salt and white pepper and stir
- Add the flour and stir into the vegetables, cooking for about 3 minutes to cook out the “raw flour” taste
- Whisk in the chicken broth and then the beer
- Stir in the Worcestershire sauce, mustard, thyme, cayenne, bay leaf and another pinch of salt and pepper
- Cook until thickened, about 10-15 minutes
- Remove the bay leaf and turn heat down to low
- Allow soup to STOP boiling. When you add the cream, milk and cheese in the next step you must be sure not to let it come to a boil during or after this incorporation or the soup will “break” and/or become grainy
- Stir in the cream and milk until fully combined
- Add the cheese, stirring until melted
- Check for seasoning, adjusting as necessary with salt and pepper
- Stir in sausage pieces, or garnish individual bowls with sausage pieces
- When reheating, do so gently and again, do not allow boiling or it will become grainy!
NOTES: You can of course use any sausage you wish, vary the beer according to your likes, and vary the cheese as well. The cheese would have the greatest impact on taste however.
Frankly making your own dressing is very easy.
Better yet, it’s so much better to eat than that stuff from stores that has a list of chemical additives that are unpronounceable and mysterious. HINT: it seems to take decades sometimes before things we were told were safe turn out not to be so. So in my book, it’s just plain smart to make your own at least most of the time from real food.
This has a pleasant horseradish tang that is lovely with salads, especially those with some tart, and spicy lettuce notes like arugula and curly endive. Also very nice on tomatoes.
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1 cup buttermilk
- 1 tablespoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon mustard
- 2 teaspoons prepared horseradish
- 1 clove garlic, minced
- 2 teaspoons chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Put all together in a bowl and whisk.
- Transfer to a lidded pint jar and store in the fridge for a good week.
SERVES: makes a good pint
NOTES: you can easily half this recipe
If you have a sweet tooth when it comes to breakfast, well, I have a solution.
This is an interesting coffeecake. It really surprises you I think.
I’m tempted to think of all the neat things you could add to it, like lemons and blueberries, or strawberries, or chocolate chips.
And you can do that, very easily for sure.
But somehow it has this integrity of its own. A distinctive, not slap-you-in-the-face kinda taste that is somehow endearing and wonderful with a great cup of coffee. And it is COFFEE cake after all.
So try it on its own once, and then go ahead and fuss with it if you desire.
For the cake:
- 3/4 stick (6 tablespoons) softened butter
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2 eggs
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- pinch of salt
For the cheesecake swirl:
- 1 (8 oz) package Philadelphia cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
For the streusel:
- 1 cup AP flour
- 1/4 cup plus 2 tablespoons brown sugar
- pinch of salt
- 4 tablespoons cold butter, cut into small pieces
- First make the streusel by “forking” all the ingredients together until crumbly. Put in refrigerator until ready to use.
- Preheat oven to 350. Lightly grease an 8×8 baking pan.
- In a large bowl, make the cheesecake swirl by beating together the cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- In a large mixing bowl, cream together the butter and sugar. Add in the vanilla, buttermilk, and eggs.
- Gently mix in the flour, baking powder, and salt until just combined. Do not overmix.
- Pour half of the cake batter into the prepared pan. Pour half of the cheesecake mixture on top, using a knife to swirl. Repeat with the rest of the batters.
- Evenly distribute the streusel topping on top of the batter.
- Bake for 35-40 minutes.
NOTES: As I said, you could add a bit of lemon juice or zest. You could add some fresh blueberries or strawberries sliced. Little dabs of blackberry jam dropped in the middle layer is possible. Or a layer of chocolate chips.
OVEN TEMP: 350°
OVEN TIME: 35-40 min.