Collection of the ‘recipes’ Category

New Year’s Eve Hot Pot

I don’t how you feel, but I’m pretty stuffed after all this holiday food. You know, the cookies, the cakes, the pies; it is just too much. Here’s a recipe that is light but tasty. If you are having guests for New Year’s Eve, this is a fun way to eat.

Read the rest of this entry »

Potatoes Dauphinoise – Part 3 of Christmas Dinner

In theory, dessert would be made by now and the Prime Rib would be roasting in the oven. Now it’s time to do the side dishes. You can also do this ahead of time, wrap it up and keep in the refrigerator until ready to bake. This is a classic dish and I have never met anyone that didn’t love it. Enjoy!

Read the rest of this entry »

Christmas Dinner Could Not Be Simpler Than This Prime Rib Recipe!

I’m not sure why I forgot about this great dish and its simplicity. There is no basting. There is no trussing. It roasts beautifully every time.

Read the rest of this entry »

Buche de Noel (Christmas Yule Log)

For our Christmas dinner menu, we are going to start with dessert first. Your family will love this traditional French Christmas dessert!

Read the rest of this entry »

Pumpkin risotto makes for a tasty change of season

Ingredients – risotto
1 sugar pumpkin (about 1 lb)
1 cup arborio rice (uncooked)
1/4 lb pancetta (in one piece)
1 small onion
splash of white wine
5 cups of vegetable or chicken stock
1/4 tsp allspice
1/4 cup parmesan
1 TB cold butter
1 tsp plus sea salt to taste
Method – risotto
Preheat oven to 400 degrees F. Cut top off of sugar pumpkin and cut the pumpkin in half. Remove the seeds. Place on a sheet pan sprayed with cooking spray, cut side down. Roast until the skin becomes loose, but the pumpkin is not cooked through (about 20 minutes). Allow to cool.
In a medium saucepan heated to medium heat, dice and add the pancetta. Render it until crispy and then remove to a paper towel, leaving the fat in the pan. Dice the onion in small dice and add to the pan. Dice the pumpkin the same way and add to the pan. Saute for a few minutes until the onion is translucent. Add the arborio rice. Saute for a minute or so. Add the wine. Stir. When the wine evaporates, begin adding stock, one ladle at a time, stirring until it is absorbed. Continue adding stock slowly and stirring for about 18 minutes, or until the risotto is al dente. Add salt to taste and allspice. Stir. Take off the heat. Add cheese and butter. Crumble pancetta over the top. Serve immediately.

Tarragon turkey basted with port butter

The biggest food-related holiday of the year deserves some real attention. This recipe keeps it simple and will impress even the most critical turkey connoisseur.

I was able to cut down the roasting time considerably and keep it moist and flavorful. Spend more time with friends and family while giving them something to remember.

This is one of our Thanksgiving Menus. Enjoy.

Right out of the oven...

Let’s start with a few more tips on buying and prepping the crown-jewel of the table.

1. Try to get a fresh turkey or defrost according to package directions. It’s important to keep the turkey refrigerated while it’s the defrosting. The days of Mom leaving it on the counter to defrost are over. It will take a day or two to thaw completely in the fridge.

2. When it is defrosted, reserve the giblets and rinse the turkey completely.

3. Brine the turkey overnight. (Instructions on this are below.)

4. Use the giblets to make stock for the gravy.

5. Season the bird generously. (Instructions on this are below.)

6. Make sure you have a pot and roasting pan large enough to hold the turkey for brining, steaming and then roasting. Find a round rack the size of the bottom of the pot, or an oven-safe plate you can turn upside down for the turkey to sit on in the pot. (More instructions below.)

7. Baste every 15 minutes while it is roasting. No exceptions! Set the timer to make sure.

8. Make sure you have a festive platter to serve your size turkey and try to have some garnishes on hand, like fresh herbs or fruit to add around the platter. People eat with their eyes first.

9. Reserve the drippings in the roasting pan, because you are going to make the gravy right in the pan.


Ready for the table...


1 12-15 lb turkey (If it’s much bigger than that you will lose flavor. Get two if you need more meat than that)
1 cup of sugar
1 cup of Kosher salt
1 bunch fresh tarragon
2 large onions, 1 small onion
1 orange
1 lemon
1 stick of butter, softened
sea salt and pepper, to taste
pinch of thyme
a few sprigs of parsley
3 or 4 black peppercorns
2 cloves
2 carrots
2 cloves of garlic
3/4 cup of ruby port


Thaw the turkey (if frozen) according to package directions. Always do this in the fridge.
Rinse the turkey, reserving the giblets for stock. Fill a pot large enough to hold the turkey about 1/3 full of water. Add the Kosher salt and sugar. Stir. Add the turkey and enough water to just cover it. Put a lid or foil on it and refrigerate overnight. Sanitize any areas in the kitchen that came in contact with the turkey.

Remove the turkey to a large plate. Rinse the pot. Add the rack and about 2 inches of water. Make a slit between the leg and thigh to allow for quicker cooking. Remove the wishbone by making two knife cuts directly around the bone and pull out in two pieces. This will add several ounces of meat that would otherwise be wasted. Add the turkey and cover tightly with a lid or foil. Steam with the water slowly bubbling for 1 hour and 15 minutes. Sanitize the kitchen areas that came into contact with the turkey.

While the turkey is steaming, heat a two quart saucepan to high. Cut the other large onion in half, leaving the skin on. Place each half in cut-side down in the saucepan. Chop the other carrot into large pieces and add it to the pot. Add the giblets. When the onion is browned very well, pour water up to almost the top of the pot. Add the thyme, parsley, peppercorns and cloves. Bring to a simmer, letting it slowly simmer while the turkey is steaming and roasting.

During the last 15 minutes, heat the oven to 450 degrees F, making sure your oven rack is low enough to allow room for basting.

Cut one large onion into chunks and place in the roasting pan. Chop one carrot into large pieces and add to the pan. Add the garlic cloves. Put several sprigs of tarragon in the pan, reserving the rest for the turkey. When the turkey is cool enough to handle after steaming. Tuck the wing tips underneath the turkey. Cut off any excess fat at the leg opening of the cavity. Rub the entire bird, inside and out with two thirds of the butter. Don’t touch the remaining one third of the butter with raw turkey hands! Try to get some under the skin, as well. The skin will have retracted somewhat in steaming, so make sure you rub those exposed areas well and baste those generously during cooking. Cut the small onion in half and put inside the cavity. Do the same with the orange and lemon. Generously salt and pepper with sea salt and black pepper. Tie the legs together, or use the plastic device that sometimes comes with the turkey. Tuck some of the tarragon into the cavity and try to get some of the tarragon under the skin of the bird. Put a couple of ladles of the stock into the bottom of the pan.

Place the turkey in the oven for 15 minutes. While you are waiting, in a small saucepan, melt the remaining butter and add 1/4 cup of the port. Baste the turkey with the port/butter mixture all over, paying more attention to any areas where the skin has retracted. Do this again at 15 minutes. Check the temperature of the turkey in the thickest part of the thigh (being careful not to hit bone). If it is not 165-170 degrees F, turn the oven down to 350 degrees F and cover any areas of the turkey that are getting too brown with foil. Baste again and continue basting every 15 minutes until the proper temp is reached (baste under the foil, as well). If the pan dries out, add a little more stock. Remove from the oven and let rest for 10 minutes. Remove to a serving platter and cover.

When your turkey is done, your vegetables should be well cooked and soft. While you set it aside to cool, use a slotted spoon to put the vegetables, garlic and herbs in a food processor or blender. Puree them well. Place the roasting pan on the stove over high heat, add a half cup of port to the pan and scrape the tasty bits off the bottom of the pan. Add two cups of the stock, or a little more, if desired. Put puree back in roasting pan, and over high heat, reduce the gravy by half. Check for seasoning. At this point you can strain it or serve it as-is. I like it as-is. If it is still not thick enough for you, you can continue to reduce or cheat and sprinkle some Wondra on it while it is boiling and stir with a whisk. Chop up the giblets and add to the gravy, if desired.

Decorate your platter with fruit and/or fresh herbs and bring it to the table with the gravy on the side.

Paleo Chicken Vindaloo

It’s easy to make curry at home with this amazing blend.

All ingredients should be organic, if possible

2 boneless, skinless chicken breasts, diced

1 TB ghee

1 bhp-free 14 oz can lite coconut milk

1 TB concentrated chicken base (you can find organic)

1 1/2 TB vindaloo curry powder

1/4 tsp dried ginger

1/2 tsp dried basil

2 dried kaffir lime leaves

1/2 tsp dried cilantro

1/2 TB dried, minced lemon grass

10 oz pkg frozen broccoli florets

1/2 lb fresh carrots, diced


saute chicken in ghee until about halfway cooked

add coconut milk and chicken base

add spices

add veggies

simmer until carrots are soft, about 30 min

serve as a curry soup

Making amazing pizzas at home

It is not hard to make artisanal quality pizza at home. Here are a few pointers, and then we will get to the recipes. First, buy a good quality pizza stone, or you can use quarry tiles cut to fit a rack in your oven. You can also use untreated granite tiles. Expect these to crack after a year or two, unless you can find quarry tiles. I’ve been through several pizza stones now and cracked all of my granite. It’s the price you pay for good pizza. Luckily, these items are not expensive.

Read the rest of this entry »

Sundays at 7pm ET
(844) 544-TALK
Click to subscribe.

Home | About/Press | Recipes | Shop | Podcast | Contact

© Copyright 2011-2015 Elizabeth Dougherty - The Dougherty Report | Site built by Hype Group