Turkey Pot Pie (leftovers)

BASIC BISCUITS 

2 C. self rising White Lily  flour

2 t.sugar

1/4 C. butter

Enough buttermilk to make dough (about 3/4 C.)

Cut butter into dry ingr. Add enough buttermilk to make soft dough. Pat or roll out into oblong about 1/2-inch thick, cut into 1-inch squares, roll briefly into balls, dipping each one in melted butter and put over top of pot pie.

Bake 25 minutes.

(Leftover) Turkey Pot Pie 

3 tablespoons butter, divided 

3 carrots, washed & chopped into 1/4″ pieces

2 stalks celery, washed & chopped into 1/4″ pieces

1 leek, trimmed, washed and chopped

1/2 C. frozen peas

1 tablespoon fresh thyme

1/2 teaspoon salt

Freshly ground black pepper

2 1/2 cups cooked turkey or chicken meat

3.5 oz mushrooms, washed and chopped (I like using chanterelles)

Leftover turkey gravy... enough to moisten filling plus a couple dollops of cream to thin and enrich the gravy.

1. Preheat oven to 400 degrees. In a large skillet set over medium heat, melt 2 tablespoons butter. Add carrots, celery, leek, thyme, salt and pepper; sauté until vegetables are just tender, about 8 minutes. Add turkey or chicken, mushrooms and chicken stock. Continue cooking until the liquid cooks off. Transfer meat and veggies to a plate..

2. Return pan to medium heat and melt remaining tablespoon of butter. Add 1 cup  leftover turkey gravy and cream. Cook for one minute to bring the sauce together, then remove from heat. Pour sauce over meat and veggies, add lemon zest and stir to combine well.

Use biscuit dough (above) and bake 25 to 30 minutes.

Cranberry Chutney was made about a week before Thanksgiving.  It keeps for a long time and there is enough for several leftover servings.

Cranberry Chutney 

Ingredients

4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Directions Step-By-Step

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings Recipe    From Shelby

Servings: 4-6Prep Time:5 minutesCook Time:30 minutes

Ingredients:

1 tablespoon rice vinegar (substitute with red or cider vinegar)

4 tablespoons hoisin sauce

3 tablespoons honey

2 tablespoons fresh ginger, peeled and minced

2 cloves garlic, minced

2 tablespoons brown sugar

1 tablespoon soy sauce

1 stalk green onions, chopped

1 tablespoon hot chili sauce

2 tablespoons sesame seeds

2 1/2 pounds chicken wings, with tips

Directions:

Preheat the oven to 375F.

In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.

Toss the chicken wings in with the marinade in the large bowl to coat. Line a baking sheet with foil and spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through.

When the wings are done, toss with the reserved sauce mixture.

Garnished with sesame seeds and orange zest.

With it we had it we had egg rolls, rice and kimchi. 

After Thanksgiving "Leftovers"

In the years when someone else has the T-day hosting duties, and in order to have "leftovers" in the next day or so, I do the smallest turkey I can find and make a mini dinner for just us.  This year I took an extra easy way out and got some sides from Hen House grocery deli.  They were green beans, gravy and corn.  We didn't care all that much for the corn or green beans so I won't do that again.

Here is the turkey recipe, which made the turkey skin blotchy and didn't add much if any flavor.  I am recording it here so I'll be reminded not to make it again.

Dressing was Pepperidge Farm cornbread stuffing and mashed potato was made with salt, pepper, butter, at tad of Ranch dressing and milk.

Cornbread was a Marie Calendar mix with 1 cup water and 1/2 cup chicken broth.  It seemed too thin a batter but came out OK after it cooled. It was extremely crumbly while still hot.  Bread was my go-to sourdough bread recipe which I made this year instead of a richer eggy bread.  I guess I took the too easy way out this year.

Not pictured is the cranberry chutney that is always a hit with everyone.

Clementine-and-Garlic Roast Turkey

Active Time 1 HR  Total Time  4 HR 30 MIN  Yield  Serves : 10

Justin Chapple November 2017

 To make the tastiest, quicket, easiest jus for turkey, Food & Wine’s Justin Chapple includes juicy clementines and garlic in the roasting pan, adding excellent flavor.

Ingredients

• 1 1/2 sticks unsalted butter, softened

•  6 clementines, zested
(1 1/2 tablespoons) and halved crosswise 

•  4 large garlic cloves, finely grated, plus 6 whole garlic heads, halved crosswise 2 teaspoons finely chopped thyme, plus 10 sprigs

•  One 12- to 14-pound turkey, rinsed and patted dry

•  Kosher salt Pepper

•  2 cups chicken stock or low-sodium broth

Step 1    

In a medium bowl, blend the butter with the clementine zest, grated garlic and chopped thyme. Run your fingers under the turkey breast and thigh skin to loosen it, then spread the butter mixture under and over the skin of the breast and thighs. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature, about 1 hour.

Step 2    

Preheat the oven to 400°. Roast the turkey for about
30 minutes, until lightly browned. Add the chicken stock to the roasting pan and roast for 30 minutes. Scatter the clementine halves, garlic heads and thyme sprigs in the pan. Roast for about 1 hour longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board; let rest for 30 minutes. Transfer the clementines, garlic heads and thyme to a plate, tent with foil and keep warm.

Step 3    

Meanwhile, skim the fat off the pan juices and transfer the juices to a medium saucepan. Squeeze the roasted garlic from 1 head and whisk into the pan juices. Bring to a boil over moderately high heat and cook, whisking frequently, until slightly reduced, about 5 minutes. Season the roasted garlic jus with salt and pepper. Carve the turkey and transfer to a platter. Arrange the roasted clementines, garlic heads and thyme around the carved turkey and serve with the jus.

Make Ahead

The seasoned uncooked turkey can be refrigerated overnight. Bring to room temperature before roasting.

Cranberry Chutney

Ingredients

4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Directions

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.

Taco de Carnitas

Originally posted 3/15/14 and somehow did not get posted before.

TACOS de CARNITAS

Preparation time: 15 minutes

Cooking time: 2 hours, 15 minutes

Yield: 12 servings

Packaged tortillas are fine, but even better are freshly made corn tortillas found in some supermarkets or Latino markets.

4 1/2 pounds pork butt

6 cups water

1 1/2 onions, diced

7 strips orange zest

6 cloves garlic, minced

2 bay leaves

1 1/2 teaspoons crushed red pepper flakes

1 1/2 cinnamon sticks

1 1/2 teaspoons oregano leaves, crushed

1 1/2 teaspoons kosher salt plus more to taste

1/4 teaspoon ground cloves

24 small corn tortillas, warmed

Finely chopped green onions, chopped cilantro, salsa or hot sauce

1. Chop thick fat from the outside of the pork butt. Cut meat into 1-inch cubes. Discard any cubes that are pure fat. Combine pork with the 6 cups water, onions, orange zest, garlic, bay leaves, red pepper flakes, cinnamon, oregano, 1 1/2 teaspoons of the salt and cloves in a large pot. Heat to a boil; reduce heat to a simmer. Skim any scum that forms on the surface. Simmer until meat is very soft and falling apart, adding more water if necessary to keep the meat submerged, about 1 1/2 hours.

2. Season with salt. Heat to a gentle boil; cook until the water has evaporated, about 30 minutes. Cook a little longer to fry the meat slightly, watching carefully to prevent burning. Remove bay leaves and cinnamon sticks. Place meat in a fine strainer; push gently with a wooden spoon to remove any excess fat. Discard the fat; pull meat apart with forks, if necessary. Fold a few tablespoons of carnitas inside each tortilla; top each with cilantro, onion and salsa.

add sliced radish

Cod Poached in Wine and Coconut Milk

Originally made 5/12/ 16 and did not get posted earlier

and with shallots and mushrooms plus cornbread, hash browns and peas.

POACHED COD IN COCONUT MILK 

Inspired by Range and Saveur’s Salmon a la Nage

Serves 2

2 8-ounce cod fillets (can substitute any firm white fish or salmon)

12 ounces dry white wine

2 tablespoons butter

1/4 cup minced shallot

8 ounces coconut milk

8 ounces water

1 tablespoon fresh tarragon, minced + more for garnish

1 tablespoon flat leaf parsley, minced

2 ounces brown beech mushrooms (can substitute any light, delicately-flavored mushroom)

handful fresh sorrel (can substitute other spring greens)

salt + pepper to taste

Preheat oven to 200 degrees.

In a large skillet, melt one tablespoon butter over medium heat. Add the shallots and saute, stirring, for about 2-3 minutes to soften. Salt and pepper both sides of the cod fillets and place in pan. Add the wine and water and poach cod until cooked, about 7 minutes. Using a large spatula, remove cod from broth and place in wide, shallow soup bowls. Place bowls with cod in oven to keep warm.

Raise the heat on broth and bring to a boil to reduce by about one cup. Reduce heat to medium low and add coconut milk, remaining butter, tarragon and parsley, and stir. Add mushrooms and cook for about five minutes, until mushrooms are tender. Turn off heat. Add salt and pepper to taste.

Remove bowls from oven. Divide fresh sorrel between the bowls. Ladle broth over the fish and sorrel. Garnish with fresh tarragon leaves. Serve immediately.

Cornbread made with recipe on Quaker Corn Meal box using brown sugar instead of white and whole milk instead of skim.

Sesame Chicken

Originally made 5/21/16 and somehow did not get posted.

SLOW COOKER SESAME CHICKEN

INGREDIENTS:

2 garlic cloves minced

1/2 cup sweet onion

1/4 cup ketchup

1/2 cup soy sauce

1/4 cup honey

2 tablespoons mirin (optional)

2 tablespoons sesame seed oil

2 large boneless skinless chicken breast

1/4 cup chives (for garnish)

DIRECTIONS:

In a large zip-lock bag combine garlic, onion, ketchup, soy, honey, Mirin, and oil. Smoosh the bag (yes that is a technical term) to combine all the ingredients. Add the chicken breasts and place in the freezer for up to 3 months.

When ready to cook remove from freezer and allow to thaw in the refrigerator. Place in slow cooker and cook on low for 4 hours. Serve with white rice or noodles.

Sausage, tomato and white bean soup

 SAUSAGE, TOMATO AND WHITE BEAN SOUP

1 Tbs. olive oil

1 lb. sweet Italian sausage

1 med. yellow onions coarsely chopped

1 laar. carrot, coarsely chipped

1 med russet potato, peeled and coarsley chopped

3 med. cloves garlic, coarsely chopped

1 Tbs. minced fresh rosemary

1  145.5-oz. can diced fire-roasted tomatoes

6 cups chicken stock

2 curly kale, touch stems removed and leaves coarsely chopped (about 2 cups packed

kosher salt and pepper

grated Parmigiano-Reggiano or Grana Padano for serving

Crusty bread (optional)

In a 5-6 qt. dutch oven heat oil over med heat.  Add sausage and cook, breaking it up, until just cooked through, about 7 minutes.  Transfer to a bowl.  Add the onion, carrots, and potatoes to the pot, lower the heat to med. and cook. stirring occasionally, until the vegetables begin to soften, about 5 minutes.  Add the garlic and rosemary and cook, stirring until fragrant, about 30 seconds.  Add the beans, tomatoes, stock, bring auto a simmer and cook for 10 minutes, skimming as needed.  Add the kale and reserved sausage, and simmer 5 minutes.  Seasons to taste with salt and pepper.  Serve sprinkled with cheese and with crusty bread if you like

—Christine Burns Fudalevige

Copycat Cheesecake Factory Shrimp Scampi

I thought this was a recipe I made before until I started making it and then realized it wasn't.  I liked it but Charlie thought the last one I made was better. One thing I think I should have done is toss the pasta in the sauce instead of spooning it over.  That way the pasta would have absorbed the sauce and thickened it more than it was. 

Copycat Cheesecake Factory Shrimp Scampi

Fried shrimp, in a sea of Parmesan cream sauce, over a bed of angel hair. Heavenly.

BY CANDACE BRAUN DAVISON

TOTAL TIME: 0:30 LEVEL: EASY SERVES: 2 TO 3

INGREDIENTS

1 lb. peeled, deveined shrimp, butterflied

1/2 tsp. baking soda

1 tsp. salt

1/2 package angel hair pasta

PARMESAN BREADING:

1/2 c. panko breadcrumbs

3 tbsp. shredded Parmesan

1/4 tsp. Black pepper

1/4 tsp. cayenne pepper

CREAM SAUCE:

3 tbsp. olive oil

1 c. white wine

4-5 whole garlic cloves, peeled

1 pint heavy cream

1/2 red onion, diced

1 plum tomato, diced

1 tsp. fresh basil, chopped

DIRECTIONS

1 Toss shrimp in baking soda and salt mixture. Leave in fridge for 15-20 minutes.

2 Cook angel hair pasta according to package instructions. Drain and set aside.

3 Make the Parmesan breading: Combine all ingredients in a shallow bowl. Coat shrimp in breading.

4 Warm olive oil in large skillet over medium heat. Use tongs to place the shrimp in the skillet. Cook shrimp, about 2 to 3 minutes per side, until it’s curled up and is pink and white, not gray or translucent anymore. Place on a plate lined with paper towels.

5 Make the cream sauce: Add white wine and bring to a boil, stirring occasionally. Once boiling, reduce heat to medium-low and add garlic. Stir occasionally, letting the sauce reduce, for about 8 to10 minutes.

6 Add the heavy cream, stir and bring the sauce to a simmer. Add the onion, stir and let the sauce simmer for 5 to7 minutes. Add tomato, basil and Parmesan, stirring to combine. Season to taste with salt and pepper.

7 Divide angel hair pasta among plates. Top with shrimp and cream sauce. Garnish with additional Parmesan and basil if you’d like.

Chili

My auto correct typing 'corrected' Lindag to Linda and I could not figure out where I got the recipe but I realize now that it is from a friend at eGullet. I cut it in half except that I used a whole can of kidney beans, partially drained, and I added a squirt of ketchup instead of sugar.  Also I did not have any coriander. The computer said I could substitute cumin but since the recipe already had cumin, I left it out.

From Lindag copied Oct 2017

Now that the weather is cooling (weekend forecast for highs of about 50F), I'm dreaming of Chili and I'm thinking of this recipe that was in my  files.  Haven't made it yet but it looks very good.

 2 lbs 85 percent lean ground beef

2 Tbs plus 2 cups water   

Salt and pepper

¾ tsp baking soda

6 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces

1 oz tortilla chips, crushed (1/4 cup)

2 Tbs ground cumin

1 Tbs paprika

1 Tbs garlic powder

1 Tbs ground coriander

2 tsp dried oregano

½ tsp dried thyme

1 (14.5-ounce) can whole peeled tomatoes

1 tablespoon vegetable oil

1 onion, chopped fine

3 garlic cloves, minced

1—2 teaspoons minced canned chipotle chiles in adobo sauce

1 (15-ounce) can pinto beans

2 tsp sugar

2 Tbs cider vinegar

 Heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.

Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.

Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.

Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.

Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.

Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)

New cast iron griddle for the stove

The new griddle arrived broken. GE overnighted a new one double boxed with bubble wrap and stamped GLASS FRAGILE.  I seasoned it yesterday and took it for a test drive today with some steak.  The New York Times called the potatoes Mock Frites but the last time I made them from a different recipe, they were called Smashed Potatoes. Either way they were good.  At a restaurant a couple years ago, Cassie ordered a Bourbon Steak.  The first thing that came to mind was heresy but she gave me a bite and it was good.  I made the recipe at home a month or so later and decided to do it again today. The steak was marinated in bourbon, soy sauce, ginger and garlic.  The green beans were left overs.

Steak Mock Frites

• SAM SIFTON YIELD4 servings TIME1 hour

There is no better, more reliable restaurant dish than steak frites. The aim is great steak, a delicious sauce of maître d'hôtel butter, and potatoes with a terrific quality of French fry-ness, supreme crispness, with soft and creamy flesh within. 

INGREDIENTS

FOR THE MOCK FRITES

• Kosher salt

• 8-12 new, baby or C-grade potatoes

• 3 tablespoons neutral oil, like canola

FOR THE MAÎTRE D’HÔTEL BUTTER

• 6 tablespoons unsalted butter

• 2 teaspoons thyme leaves, minced

• 1 small shallot, peeled and minced

• 1 teaspoon freshly squeezed lemon juice

• Splash Champagne or white-wine vinegar

FOR THE STEAK

• 2 pounds beef steak, like boneless rib-eye, approximately 1 inch thick

• Kosher salt and freshly ground black pepper

• 1 tablespoon neutral oil, like canola.

PREPARATION

1 Preheat oven to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Drain potatoes, and dry them well.

2 Grease a sheet pan with half the oil, and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the oven and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste.

3 Make the maître d’hôtel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef’s knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use.

4 As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet — or 2 if your steaks are large and you are cooking them in 4 pieces — over high heat, and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil to the pan, and shake to distribute. It will almost immediately begin to smoke. Place the steaks in the pan, and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steaks over, and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. Top each steak with a tablespoon of the butter.

5 Remove the potatoes from the oven, and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.