So, you may not know it, but my husband is an avid hunter. He just hunts birds (dove, pheasant, goose and duck), but has friends who get us some delicious venison from time to time. I've discovered a great marinade, that I've altered slightly, that helps to tenderize the meat, draw out the gaminess, and leave a great flavor.
Take 1 part red wine, 1 part black coffee, and 1/3 part soy sauce, and mix together. Chop up 3 scallions and smash 4 large cloves of garlic, and add to the liquid.
Marinate the meat for 24 hours, and then roast as you would beef.
If you're "game" to eat game, you'll love this marinade.
Thursday, November 19, 2009
Tuesday, November 17, 2009
White Pizza
One of my favorite comfort foods . . . and I take a shortcut . . I use pre-made dough. Trader Joe's is fabulous, but if you're in an area with lots of good pizza parlors (ie, NYC), they will often sell you their dough as well.
For the toppings:
2 tablespoons extra virgin olive oil
5 cloves of garlic, minced finely
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 tsp. red pepper flakes (optional)
1 teaspoon fresh cracked black pepper
Mix all this together, and slather over the pizza dough.
Then take 4 ounces of ricotta cheese, that you drain in a sieve for about 30 minutes to get rid of extra moisture, and dot it all over the dough.
Sprinkle with parmesan cheese, and then cover with at least 8 ounces of grated mozzarella cheese.
Bake at 450 degrees for 18-20 minutes, cut and serve!
Feel free to add whatever toppings you like to this -- ones I really love are pine nuts, artichoke hearts and broccoli.
For the toppings:
2 tablespoons extra virgin olive oil
5 cloves of garlic, minced finely
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 tsp. red pepper flakes (optional)
1 teaspoon fresh cracked black pepper
Mix all this together, and slather over the pizza dough.
Then take 4 ounces of ricotta cheese, that you drain in a sieve for about 30 minutes to get rid of extra moisture, and dot it all over the dough.
Sprinkle with parmesan cheese, and then cover with at least 8 ounces of grated mozzarella cheese.
Bake at 450 degrees for 18-20 minutes, cut and serve!
Feel free to add whatever toppings you like to this -- ones I really love are pine nuts, artichoke hearts and broccoli.
Wednesday, November 11, 2009
Stuffing
1 large onion, diced
3 large stalks of celery, diced
1 stick of butter
1 16 oz. can of low-sodium chicken broth
2 loaves of potato bread (or whatever your favorite is for making stuffing)
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon tarragon
1 teaspoon salt
1 teaspoon pepper
6-8 oz. of roasted chestnuts, chopped into large-ish pieces (optional -- you can buy this at Trader Joes, Williams-Sonoma, or most other gourmet grocery stores).
The night before you want to make your stuffing, tear the bread up into small pieces and spread out in a large baking dish or over a few cookie sheets so that it gets a bit dry and stale.
The next morning, saute the onion, celery, herbs and spices in the stick of butter. Do not let the veggies brown -- just cook them for a good 10 minutes so they're really soft.
Pour the veggie/herb/butter mixture over the bread and mix thoroughly. Add just enough broth to make all the stuffing barely moist to the touch, but not wet or drippy.
Add the chestnuts, if desired.
Stuff as much of this into both cavities of the turkey as you can and put the rest in a lightly greased baking dish to heat in the oven.
If you don't like your stuffing cooked inside the turkey, you can cook it all in a baking dish -- will take about 30 minutes at 350 degrees to fully heat through and get a little crisp on top.
Enjoy!
3 large stalks of celery, diced
1 stick of butter
1 16 oz. can of low-sodium chicken broth
2 loaves of potato bread (or whatever your favorite is for making stuffing)
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon tarragon
1 teaspoon salt
1 teaspoon pepper
6-8 oz. of roasted chestnuts, chopped into large-ish pieces (optional -- you can buy this at Trader Joes, Williams-Sonoma, or most other gourmet grocery stores).
The night before you want to make your stuffing, tear the bread up into small pieces and spread out in a large baking dish or over a few cookie sheets so that it gets a bit dry and stale.
The next morning, saute the onion, celery, herbs and spices in the stick of butter. Do not let the veggies brown -- just cook them for a good 10 minutes so they're really soft.
Pour the veggie/herb/butter mixture over the bread and mix thoroughly. Add just enough broth to make all the stuffing barely moist to the touch, but not wet or drippy.
Add the chestnuts, if desired.
Stuff as much of this into both cavities of the turkey as you can and put the rest in a lightly greased baking dish to heat in the oven.
If you don't like your stuffing cooked inside the turkey, you can cook it all in a baking dish -- will take about 30 minutes at 350 degrees to fully heat through and get a little crisp on top.
Enjoy!
Tuesday, November 10, 2009
Mashed Turnips
This is a Thanksgiving tradition from the German side of my family (Mom's side) -- I must admit that as a kid, I never tried these but when I finally did, I was SO sad about all the years I missed. I've made these for many people over the years, and while they weren't happy about having to try turnips, they became converts.
Here goes -- this recipe is enough for at least 8 servings:
Get three large turnips -- get the round ones that are light orange and purple-ish on the outside. Peel them, cut in to 1 inch cubes, and put them into a large pot, cover with water (there should be at least 3 inches of water over the top of the turnips, but more is fine too), and throw in 1 tablespoon of salt.
Take 3 medium sized potatoes (I like yukon gold best, but anything is fine), peel them, and throw them into the pot whole.
Bring this up to a boil, and boil on low heat for a full hour.
Drain the turnips and potatoes and shake out as much water as you can.
If you want REALLY smooth turnips, put the mixture through a ricer. If you don't mind a bit of texture, you can use a hand masher, or even better, a stand-mixer.
Add 1/2 stick of butter, 1/2 cup of milk, 1 teaspoon of fresh cracked black pepper, and blend or mash until you are happy with the texture.
Taste for seasoning and add more salt and pepper if needed -- but don't add salt at first -- the turnips and potatoes will have absorbed a good deal from the salted water. You may not need any more.
These can be made a day or two in advance and reheated either in a pot or microwave. If reheating in a pot, add a little bit of milk; if reheating in the microwave, stir after each minute to distribute heat throughout the whole dish.
Enjoy!
Here goes -- this recipe is enough for at least 8 servings:
Get three large turnips -- get the round ones that are light orange and purple-ish on the outside. Peel them, cut in to 1 inch cubes, and put them into a large pot, cover with water (there should be at least 3 inches of water over the top of the turnips, but more is fine too), and throw in 1 tablespoon of salt.
Take 3 medium sized potatoes (I like yukon gold best, but anything is fine), peel them, and throw them into the pot whole.
Bring this up to a boil, and boil on low heat for a full hour.
Drain the turnips and potatoes and shake out as much water as you can.
If you want REALLY smooth turnips, put the mixture through a ricer. If you don't mind a bit of texture, you can use a hand masher, or even better, a stand-mixer.
Add 1/2 stick of butter, 1/2 cup of milk, 1 teaspoon of fresh cracked black pepper, and blend or mash until you are happy with the texture.
Taste for seasoning and add more salt and pepper if needed -- but don't add salt at first -- the turnips and potatoes will have absorbed a good deal from the salted water. You may not need any more.
These can be made a day or two in advance and reheated either in a pot or microwave. If reheating in a pot, add a little bit of milk; if reheating in the microwave, stir after each minute to distribute heat throughout the whole dish.
Enjoy!
How to cook a perfect and juicy turkey
OK -- some purists are going to hate me for this . . . I know there are many who are devoted to fresh, not frozen, turkeys . . . many like to do their own brines . . I get it and there are MANY great ways to make a turkey. But for my money, this way is foolproof and the bird is just delicious! I learned this method from my Aunt Betty, who always does a perfect Thanksgiving feast.
Here goes . . .
Buy a Butterball turkey -- either fresh or previously frozen. Follow the directions exactly.
Viola!!!!
The only other thing I do is to sprinkle the skin with some olive oil, salt, and herbs de provence before cooking.
It never fails . . . .
Here goes . . .
Buy a Butterball turkey -- either fresh or previously frozen. Follow the directions exactly.
Viola!!!!
The only other thing I do is to sprinkle the skin with some olive oil, salt, and herbs de provence before cooking.
It never fails . . . .
Thanksgiving menu
My favorite holiday is fast approaching -- no need to dress up; no need to shop for presents; no need to do anything but cook a great meal, gather wonderful people around your table, and eat until you are so full all you can do is sleep it off :) AND, watch lots of football!! What could be better?
I'm still deciding on what appetizers/antipasto I will serve, but the rest of the meal is set -- here it is:
Roast Turkey
Chestnut stuffing
Garlic mashed potatoes
Mashed turnips
Garlicky green beans
Ginger/garlic carrots
For dessert, apple pie and pumpkin pie!!!!
I'll post recipes one at a time, but trust me, it's a pretty easy dinner to pull together!
I'm still deciding on what appetizers/antipasto I will serve, but the rest of the meal is set -- here it is:
Roast Turkey
Chestnut stuffing
Garlic mashed potatoes
Mashed turnips
Garlicky green beans
Ginger/garlic carrots
For dessert, apple pie and pumpkin pie!!!!
I'll post recipes one at a time, but trust me, it's a pretty easy dinner to pull together!
Wednesday, November 4, 2009
Roasted Brussel Sprouts
OK -- I know that a lot of you are thinking that I'm nuts -- a recipe for brussel sprouts -- but trust me, make them this way and even a lot of people who don't like them, will like these! And my toddlers just love them . . . .
First, you MUST use fresh brussel sprouts, never frozen. I can't stress this enough! Serve about 6-7 sprouts per person.
Wash them, trim off the bottoms, pull off withered or dirty leaves on the top, and cut in half.
Arrange on a non-stick baking sheet, with the cut side up.
Drizzle lightly with extra virgin olive oil, and sprinkle with salt and pepper.
Roast them in a 400 degree oven for about 30 minutes, until they get lightly brown on the top and bottom.
They will still be firm on the inside, and slightly carmelized on the outside, making them taste a little sweet and a little nutty.
Go ahead -- give them a try -- you might be surprised!
First, you MUST use fresh brussel sprouts, never frozen. I can't stress this enough! Serve about 6-7 sprouts per person.
Wash them, trim off the bottoms, pull off withered or dirty leaves on the top, and cut in half.
Arrange on a non-stick baking sheet, with the cut side up.
Drizzle lightly with extra virgin olive oil, and sprinkle with salt and pepper.
Roast them in a 400 degree oven for about 30 minutes, until they get lightly brown on the top and bottom.
They will still be firm on the inside, and slightly carmelized on the outside, making them taste a little sweet and a little nutty.
Go ahead -- give them a try -- you might be surprised!
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