Posts Tagged ‘food nation radio network’

In this digital age we live in, now more than ever people appreciate the time taken to make a gift and the tastier the better. I put together some ideas to make friends and family smile over the holidays.

If you simply have no time, the Christmas cake from Italy, panettone, has always been a favorite in our home. You can find various brands of it at almost every major supermarket.

Another option is to make edible ornaments or even a gingerbread house. I experimented with gingerbread dough last year and came up with a recipe that would hold up for decorating. If you use this dough for ornaments, make sure you poke a hole in the top of each gingerbread cookie with a round pastry tip (because the hole will shrink) before you put it in the oven. Use holiday-themed cutters to make your ornaments varied and festive. Here’s the recipe link for that:

http://elizabethdougherty.com/2011/06/09/making-a-gingerbread-house-and-cookies/

I painted the house with melted chocolate. We ended up devouring that one as the holidays approached.

Other gifts you can make include chocolate truffles by simply scalding cream and pour the hot cream over twice as much (in ounces) of chopped chocolate, stir until smooth, let it cool and roll them into balls. Then you can roll them in cocoa, sweetened coconut, peanuts, pistachios. The possibilities are endless.

An even less expensive option is flavored popcorn. Make some popcorn and while it’s still hot toss it in garlic salt, cinnamon sugar or cajun seasoning. The flavors are up to you, but one thing is for sure; people will know you took the time to make it.

Sometimes, particularly during this time of year with all the holiday treats in abundance, I like to step back and make a few vegetarian dishes. You don’t have to sacrifice flavor for healthier, lower-fat meals. This dish tastes like an indulgence and I dare you not to go back for a second helping.

Ingredients

5 oz tempeh smoked bacon

cooking spray

sea salt

1 lb spaghetti

2 whole eggs

2 egg yolks

1/2 cup grated parmesan cheese, plus more to garnish each plate

cracked black pepper

Method

Put a large pot of water on high heat, with a TB of sea salt in it. While that’s coming to a boil, chop the tempeh bacon finely into small dice. Spray cooking spray in a frying pan and lightly “toast” the tempeh over medium heat. (The smell is fabulous.) When it’s lightly browned, set aside. When the water boils, toss in the spaghetti and cook to package directions. In a glass bowl, combine eggs (beaten), 1/2 cup parmesan and cracked black pepper (as peppery as you like it). If you are concerned about using raw eggs, realize the hot pasta will cook them for the most part, but you can always use pasteurized eggs (they come in the shell) if you like. Drain the cooked pasta reserved a few TB of the pasta water.

Toss the tempeh in with the egg mixture and toss the whole mixture in a big bowl with the hot pasta, adding a 2-4 TB of the cooking water to make a sauce. Serve immediately, garnishing with more parmesan and black pepper.

You may be tired of turkey by now and all that other rich food from Thanksgiving. I know how it is. Here’s a lighter, healthier take on what to do with that leftover bird. Hominy gives it a refreshing, nutty flavor.

Ingredients

1 poblano chili

1 jalapeno pepper

1 Cubanelle pepper

1 serrano pepper

16 oz jar of salsa verde

15 1/2 oz can white beans

15 1/2 oz can northern beans

15 1/2 oz can canary beans

29 oz can hominy

1 lb 3 oz can garbanzo beans

2 tsp hot sauce, such as Garlic Goodness

4 TB minced cilantro

1 tsp sea salt, or to taste

32 oz chicken stock

4-6 cups diced, cooked turkey

Method

This is a thin “chili”. If you want to thicken it up, whisk in 2 TB of flour when you add the salsa.

Dice all the peppers into medium dice, removing the seeds. Heat a large pot to high heat and add the peppers into the dry pan. Allow to brown and char slightly, then add the salsa. Rinse the beans and hominy under cool water in a colander and add to the pot. Add cilantro and hot sauce. Add chicken stock to cover. Simmer 30 minutes or more. When serving, add the desired amount of cooked turkey to the individual servings (so the turkey does not overcook and become tough). Serve with cornbread, if desired. (There’s a very moist cornbread recipe here on the site.) Enjoy!

It’s rich and for serious chocolate-lovers only.

Lots of people have gluten concerns or other concerns about too many carbohydrates over the holidays. Here’s a relatively guilt-free dessert. This tart (which is really a take on a sponge cake) still contains sugar, but compared to most desserts on Thanksgiving, this is less than you’d find in a pie or cake.

Ingredients

7 oz semi-sweet chocolate

2 TB butter

6 large eggs

1/2 cup sugar

1 tsp vanilla

pinch of sea salt

1 cup whole pecans

ice cream (optional)

Method

Over a double-boiler, melt the chocolate and the butter. If you don’t have a double-boiler, place a heat-safe glass bowl over a saucepan filled with an inch of water. Make sure the bowl cannot touch the bottom of the pot.

Preheat oven to 325 degrees F. Spray a 9 inch cake pan with cooking spray.

Whip eggs, sugar, salt and vanilla until very frothy.

Allow the chocolate mixture to cool slightly and gently fold the egg mixture and chocolate mixture together in a large bowl. It will deflate a little and that’s okay. Pour mixture into the prepared pan and bake for ten minutes. Remove from oven and place whole pecans in a decorative pattern gently over the top. The tart will be very soft, so be gentle.

Return to oven for 25 minutes, or until the sides just start to pull away from the pan. The center will still be soft-ish, but no liquid will be present. It should look like a cooked sponge cake throughout. Allow to sit for ten to fifteen minutes before serving in wedges, with ice cream, if desired.

I get a little bored with the same old sweet potato dishes on Thanksgiving, don’t you? Instead of the sweet potato pie or casserole you have every year, try this recipe. It’s elegant, not hard to make (although it takes a little love and a little time) and your guests will be thankful you did.

It takes maybe 30-40 minutes to roast your own sweet potatoes rather than using the canned puree and there is a marked difference in the flavor. I didn’t add any seasoning to them before roasting. I put them on a sheet pan that was sprayed with cooking spray and roasted them flesh-side down at 400 degrees F until a fork could pierce them all the way through.

Ingredients

2 cups mashed sweet potato

5 TB butter

5 TB flour

5 cups whole milk

1/2 tsp salt

1 tsp cinnamon

5 large eggs, separated

1 oz sugar, plus one cup

1/2 cup water

1 cup chopped pecans

1 TB cream

Method

In a 2-quart saucepan, add the butter and flour over medium-high heat. Whisk until the butter is melted. It will be bubbly. Add the milk and whisk to incorporate well. Add salt and cinnamon and continue whisking until the mixture thickens. It will thicken further upon standing. Remove from the heat and set aside.

In another 2-quart saucepan, add one cup sugar and water. Heat over medium heat, without stirring. Do not walk away from this! When the sugar turns a carmel color, add 1 cup of the white sauce and pecans. Whisk to combine. Allow to reduce until thickened somewhat. It will thicken further upon standing. Add the cream and stir in when you remove the pot from the heat. Set aside.

Preheat oven to 425 degrees F

Prepare a 6-cup souffle dish or a medium glass bowl by spraying with cooking spray. Whip egg whites until frothy, add the 1 oz sugar and continue whipping until firm peaks are achieved.

In a large bowl combine the sweet potato with the egg yolks and 2 cups of the white sauce. Slowly fold in the egg whites.

Place mixture in the baking dish (souffle dish) and bake for 10 minutes. Turn down the heat to 375 F and bake  for another 30-35 minutes until it only moves VERY slightly (not loose at all) when you take it out of the oven. It will continue to cook upon standing.

Using two forks back-to-back, gently open the center of the souffle and pour the caramel sauce into and over the top of the souffle. Serve immediately.

Each year, families spend a lot of time planning and getting ready for Thanksgiving. One of the toughest dishes to make well is the dressing. I still call it stuffing, although I don’t cook it inside the bird. Call me sentimental, but whether in a glass dish or any other way, it’s always stuffing to me.

I tested this recipe a few times to get it right. Knowing the flavors and ingredients I wanted was easy. Getting the right level of moisture can be challenging.

This “stuffing” is made interesting by the addition of glazed walnuts, red grapes, bacon and just the right amount of sage.

Ingredients

1 16 inch baguette

2 eggs

1 tsp sea salt

1 tsp rubbed, dried sage (the rubbed sage has a much better consistency than regular, dried sage)

1/2 tsp black pepper

1 tsp minced garlic

4 oz walnuts, chopped

2 tsp sugar

1 cup red, seedless grapes

6 slices cooked bacon

1 cup of chicken stock

Method

Preheat oven to 350 degrees F

Shred the baguette into approximately one inch pieces and place in a large bowl. In another bowl, beat the eggs and add the salt, pepper, sage and garlic. Glaze the walnuts with the sugar in a small pan over low heat. Chop the bacon into 1/4 inch pieces. Add the egg mixture, walnuts, bacon and grapes into the large bowl with the bread, gently mixing to combine. In a 9 x 14 inch glass dish sprayed with cooking spray, add the entire mixture. Bake for 15 minutes, uncovered. Pour the chicken stock evenly over the top and bake for another 10-15 minutes, until golden. Let cool for a few minutes before serving, as the grapes will be very hot.

Tired of those same old dishes on Thanksgiving? Try this easy to make, flavorful bisque with flavors of the season. It’s an elegant addition to the table and takes just a few minutes to put together. You may want to start with one tsp of hot sauce if you are very sensitive to spicy food. I did not find it to be overwhelmingly hot.

Ingredients

15 oz pumpkin puree

2 cups chicken stock (or vegetarian stock)

2 TB real maple syrup

1/8 tsp best quality imported sherry vinegar

2 tsp Intensity Academy carrot hot sauce

1/4 tsp allspice

1/4 tsp sea salt

1/4 cup fresh cranberries

1 TB sugar

1 cup heavy cream

Sweet and spicy pumpkin bisque

Method

In a 2 quart saucepan, add all ingredients listed up to sea salt. Bring just up to simmer. Allow to gently simmer for a few minutes while you place the cranberries and sugar in a small saucepan. Heat over medium heat until the cranberries pop. They will be a little tart and you can add more sugar to taste if you like. Whisk the heavy cream into the pumpkin bisque. Do not allow to boil. Keep burner on low until ready to serve, whisking occasionally. Serve with a tsp of cranberry garnish. Serves 4.

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 the first recipe in this year’s Food Nation Radio Network Thanksgiving Menu. 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...

Ingredients

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

Method

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.