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Roast Turkey

Herb-Crusted Roast (Butterflied) Turkey

The Washington Post, November 14, 2007

Related Story

• • Cuisine: American
• • Course: Main Course
• • Features: Gluten-Free, Holiday (Thanksgiving)

Summary:

As the shape of this spatchcocked (butterflied) bird might be shock enough for diners, it's best to keep the flavorings relatively simple. A generous sprinkling of herbs and salt (plus an aromatic pinch of ground fennel seed) seasons the bird, while periodic brushings of melted butter give the skin a fine, browned finish. Omit the salt if the bird has been brined.

This turkey cooks much faster than a whole bird, at higher temperatures; see related chart for different weights/cooking times. A 15-pound turkey would spend less than 2 1/2 hours in the oven.

If you don't have a sturdy pair of kitchen shears, ask the butcher to butterfly the bird for you. Save the backbone to make turkey stock/soup.

MAKE AHEAD: Spatchcock the bird and season it 1 or 2 days in advance; cover and refrigerate.

12 to-- servings

Ingredients:

• • 1 14- to 15-pound turkey, neck, heart and gizzard reserved for another use
• • 3 tablespoons kosher salt
• • 1 1/2 tablespoons chopped thyme leaves
• • 1 1/2 tablespoons chopped sage leaves
• • 1 tablespoon chopped rosemary leaves
• • 1 1/4 teaspoons fennel seed, toasted and then ground (see NOTE)
• • 5 tablespoons unsalted butter, at room temperature

Directions:

Set the turkey, breast side down, on a cutting board. Use kitchen shears to cut along both sides of the backbone, removing a strip about 2 inches wide; reserve this piece for making stock and/or soup. Turn the bird breast side up and use the heels of your hands to press down on both sides of the breast, flattening it slightly. Clean the cutting board; rinse the bird well, pat dry with paper towels and return to the cutting board.

In a small bowl, combine the salt, thyme, sage, rosemary and ground fennel seed. Use your hands to carefully loosen the skin and work the herb mixture between the breast and leg meat and the skin. Sprinkle the mixture all over the outside of the bird. Place the bird on a flat rack (or on top of whole carrots and celery). Cover loosely and refrigerate for at least 1 day and up to 2 days.

One hour before you are ready to roast the turkey, position an oven rack on the lowest level and preheat to 425 degrees. Place the bird on its rack in the roasting pan, skin side up. (If roasting with the stuffing under the bird, evenly spread the stuffing in the pan, then place the turkey on top of the stuffing skin side up; no rack is needed). You might need to bend the legs up a bit, and the drumsticks might overlap the pan's edges; that's okay. Tuck the wing tips behind the wings and massage half of the butter between the breast meat and its skin.

When ready to roast the turkey, melt the remaining butter and brush some of it over the top of the bird. Roast for 30 minutes, then reduce the temperature to 375 degrees and brush the skin with the remaining melted butter. Roast for about 1 3/4 hours or until an instant-read meat thermometer inserted into the thickest part of the thigh meat registers 170 degrees and the skin is crisp and nicely browned. Transfer the turkey to a large cutting board. Loosely cover with aluminum foil and let rest for 30 minutes before carving.

NOTE: To toast fennel seeds, heat them in a dry skillet over medium heat, shaking the pan frequently, until lightly browned and fragrant, 4 to 8 minutes.

Recipe Source:

From food writer Tony Rosenfeld.

580 calories, 29g fat, 9g saturated fat, 269mg cholesterol, 457mg sodium, 0g carbohydrates, 0g dietary fiber, n/a sugar, 75g protein.

Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.

© 2011 The Washington Post Company

Monte Crsito- Nate Berkus Show with Sunny

Monte Cristo Sandwiches

Yield: 4 sandwiches
Preparation Time: 20 minutes
Cooking Time: 18 minutes

Ingredients

8 thick slices challah bread, cut 1/2-inch thick Cranberry Spread, recipe follows
8 thin slices Gruyere cheese (about 1-ounce each - (4 by 4-inch, or size of challah) or grated
4 slices deli-sliced honey-baked ham
3 tablespoons mayonnaise 1 tablespoon spicy brown mustard (recommended: Gulden's)
4 eggs
3 tablespoons heavy cream
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
2 tablespoons butter
3 tablespoons powdered sugar

Directions

Preheat a griddle. Lay 4 slices of challah on a work surface. Spread each evenly with a generous amount of Cranberry Spread (recipe follows). Top with a slice of Gruyere, then with a slice of ham, and cover with another slice of Gruyere. In a small bowl, add the mayonnaise and mustard and stir to combine. Spread the mayonnaise mixture on the remaining 4 slices of challah and lay, mayonnaise side down, on the Gruyere. One side of the sandwich will be lined with the Cranberry Spread and the other side with the mayonnaise and mustard mixture.

In a wide bowl, add the eggs, heavy cream, chili powder, and salt and pepper, to taste, and whisk well. On a griddle over medium heat, melt the butter. Carefully dip each sandwich in the egg mixture, coating all sides. Transfer to the griddle and cook until the batter is set, bread is golden, and the cheese oozes, about 4 to 6 minutes on each side. Transfer to serving plates, dust with powdered sugar, and serve immediately.

Cranberry Spread
Ingredients

2 (8-ounce) packages frozen cranberries
1/4 cup orange juice
1/4 cup sugar
1 cinnamon stick
1 bay leaf

Directions

In a medium saucepan over medium-high heat, add the cranberries, orange juice, sugar, cinnamon stick, and bay leaf. Stir to combine. Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 10 minutes. Break up the cranberries using a potato masher until it forms a chunky paste. Remove from the heat and cool to room temperature. Store leftover spread, covered, in the refrigerator.

blueberry apple pie & tomato soup- Nate Berkus Show with Sunny

Blueberry Apple Pie

Yield: 6-8 servings
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Inactive time: 1 hour

Ingredients
Crust
1 1/4 cups flour, plus extra for dusting
Pinch of salt
1 stick butter, cut into small cubes and frozen
1/4 cup ice water

Filling
16 ounces fresh blueberries
2 Golden Delicious apples, cored, peeled and cut into 1/2-inch dice
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
Pinch of salt
2 tablespoons butter, cut into small cubes
1 egg
2 tablespoons turbinado sugar

Special equipment: food processor, 9-inch pie pan

Directions

Preheat the oven to 400 degrees F.

For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.

Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.

Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.

Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.

Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.

Chunky Tomato Cream Soup

Yield: 4-6 entree servings
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Inactive time: 10 minutes

Ingredients
1 tablespoon olive oil
1/2 cup Vidalia or sweet onion, chopped
8-10 sprigs fresh thyme
1 teaspoon sweet paprika
1 serrano pepper, seeded and chopped
2 cloves garlic, smashed
1 tablespoon, plus 1 teaspoon tomato paste (4 teaspoons)
8 Roma tomatoes, cut into big chunks
4 cups chicken stock
1/2 cup heavy cream, at room temperature
salt and freshly ground black pepper
Special equipment: immersion blender (preferred) or blender*

Directions

In a stock pot on medium heat add olive oil, onions, thyme, paprika and serrano pepper. Season with a pinch of salt and a few grinds of black pepper. Stir with a wooden spoon and cook until onions are tender and translucent, but not browned, about 5 minutes. Add garlic and tomato paste, stirring to coat everything in the pot. Cook while stirring on medium until paste appears a deep red color, about 5 more minutes. Add tomato chunks and raise the heat until they begin to bubble. Cook while stirring the tomatoes to insure a bit of moisture evaporates from them, but they don't burn. Cook this way until the tomatoes are tender and the skins are peeling off, about 5 minutes. Add the chicken stock and raise to a boil then lower to a simmer and cook for 10 minutes.

Remove pot from the heat and using an immersion blender, blitz soup in the pot leaving a few chunks of tomatoes for texture. Slowly stir in cream. Serve warm.

*If using a blender, remove a few chunks of tomato from the pot with a slotted spoon and set aside. Blitz remaining soup in batches, only filling the blender 1/3 of the way with the hot soup. Any more than that and the blender could burst with pressure upon blending. Be safe! It's hot! Return blended soup and reserved tomato chunks back to the pot. Serve warm.

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African Soup

African Sweet Potato Soup with Peanut Butter and Black Beans
Serves 4-5, adapted from Gluten-Free Goddess

1 tbsp olive oil
1 tbsp Thai red curry paste
1/2 tsp cinnamon
1 medium red onion, peeled and diced
4 cloves garlic, minced
1 medium sweet potato, peeled and diced
1 large yellow bell pepper, seeded and diced
1 jalapeno, seeded and diced very finely
1/2 lb dried black beans, soaked overnight and cooked until tender
1 quart veggie broth
1/2 cup all-natural peanut butter (or sunbutter for those allergic!)
1/2 cup boiling water
1/2 tsp red pepper flakes
2 tbsp chopped fresh cilantro
1 lime
3 tsp brown sugar
salt and black pepper, to taste

1. Heat the olive oil in a large soup pot. Add the curry paste and cinnamon. Stir for a minute so that the olive oil gets infused with spice. Add the onion, garlic, sweet potato, bell pepper, and jalapeno. Stir and cook the veggies for 5-7 minutes, until softened.

2. Add the beans and broth. Melt the peanut butter by mixing it with 1/2 cup boiling water. Add that to the mix. Add the red pepper flakes and cilantro.

3. Bring the soup to a boil, then cover and simmer. Cook until veggies are tender, about 25 minutes.

4. Stir in the lime juice and brown sugar. Season with salt and black pepper.

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Pumpkin Bread

Pumpkin Bread Epicurious | October 2011

by Bobby Flay with Stephanie Banyas and Sally Jackson
Bobby Flay's Bar Americain Cookbook

Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding . Yield: Makes 1 (9-inch) loaf 4 tablespoons unsalted butter, softened, plus more for the pan 1 3/4 cups all-purpose flour 1/2 teaspoon fine salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1 1/2 cups sugar 1/4 cup vegetable oil Scant 1 cup canned pumpkin puree, not flavored pie filling 2 large eggs 1. Preheat the oven to 350°F. Butter a 9-inch loaf pan. 2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl. 3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute. 4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup 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, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Bread-367512#ixzz1cm6KKuJy