Tuscan Fields, provider of organic, Italian farro, is offering a scholarship to this spring’s Eat Write Retreat food bloggers conference in Philadelphia. They sent some of their delicious samples to me to create a farro recipe for a chance to win a scholarship to the conference this year!
If farro is new to you, you’ll love discovering this ancient grain made of 100% organic semi-pearled farro. It has a mellow, nutty taste, a pleasing “al dente” texture when cooked, and offers loads of nutrients in each bite. Plus, it’s versatile enough to elevate side dishes, salads, soups and main courses to culinary excellence. You can use farro in place of white or brown rice, couscous or pasta and pair it with roasted vegetables, meats and poultry or make a fresh spring salad with farro as your whole grain base, layered with vegetables, fruit or fresh herbs tossed in a vinaigrette dressing.
I decided to create a recipe for Citrus Honey Soy Chicken with Toasted Almond Farro – made with stir-fried chicken marinated in honey, soy sauce, orange juice, garlic, sriracha hot sauce, ponzu sauce, white pepper, black and white sesame seeds, and water chestnuts topped with green onion, fresh orange slices and toasted almonds over a bed of cooked farro. The sauce has a sweet and tangy zing that pairs great with the nutty farro and toasted crunchy almonds. The fresh orange slices give it a fresh and healthy twist.
I am lovin’ this grain – and plan to come up with some other cool recipes to make with it!
I recently went on a cool roadtrip with some friends over to Teterboro, NJ to go on a private Factory Tour and Tasting event at Sun Noodle’s Ramen Lab, led by Kenshiro Uki and George Kao, owners and managers of the 6,000 square foot ramen noodle factory. I met Kenshiro and team at the NY International Foodservice and Restaurant Show a few weeks ago in the Japan Pavillion and was impressed by their authentic ramen noodles and how they pair them with specific broths and toppings to create Ramen dishes from varying areas of Japan. I found out about their tasting tours from a friend who urged me to go and sample some of these amazing noodles, which have been the leading Ramen maker in Hawaii since 1981 and more recently in LA. Owner Mr. Uki and Chef Nakamura decided to open the Ramen Lab not only to produce their unique and amazing noodles, but also to educate the public and Ramen-obsessed Chefs and foodies on the process of how it’s really done in Japan.
Upon arrival, we were given crazy hair caps and Mr. Kao took us behind the scenes for a private tour of the factory to see the machinery and ingredients that they use to make all the different varieties of their ramen noodles.
We then headed up front to a 6-person tasting bar where Executive Chef Nakamura dazzled us with his authentic Japanese cooking techniques as he prepared the five different Ramen dishes for us.
Our first bowl was a ramen soup that is popular in Tokyo, with thin, yellow noodles in a chicken broth base made with soy sauce topped with seaweed, green onions, bamboo shoots and colorful fish cakes.
The second bowl was Kyushu-style in a creamy white broth, made from slow-cooked pork served over thin, straight white noodles. The Chef added the noodles dramatically to our bowls and then garnished them with roasted garlic oil, sliced pork, mushrooms and scallions.
Our third bowl of Ramen was a Sapporo-style dish made with wavy yellow noodles topped with wok-cooked ingredients, including miso, vegetables and ground pork. The fresh hot corn was topped with a pat of creamy sweet butter and the ingredients were all nestled in a gorgeous spicy miso-based broth – this was definitely my favorite of all of them!
Our fourth bowl was Mazemen, which consisted of fat, round noodles served in chicken fat topped with a dark savory sauce, topped with a soft-boiled egg, sautéed mushrooms and fried crispy bits to give it a nice crunch.
Last but not least was a bowl of Tsukemen, which had chewy, wavy noodles that we dipped in a savory, brown broth with fish flavors, spices and green onion slivers.
The coolest part of all was just sampling all the different textures and flavor combinations which are meticulously planned and prepared and served with style. They encouraged us all to eat the Ramen quickly and not be afraid to slurp or be a bit messy, as that is the way the locals eat them on the streets of Japan.
Check out Ramen Lab online and book your own tasting tour for only $40-60. Sun Noodle doesn’t sell their Ramen to the public (primarily only to Chefs and top Japanese restaurants such as Momofuko and Chuko in NYC), but if you want to buy some of their packaged fresh or dried Ramen you can find them at a Japanese mega market in NJ called Mitsuwa Marketplace (among other fun and authentic Japanese items and produce!)
Sun Noodle Ramen Lab
375 N St
Teeterboro, NJ 07608 | (201) 530-1100
The Crosby Hotel Bar is a fun, trendy place in SoHo I have passed by several times but finally took some friends to on a Sunday afternoon recently. With it’s sun-drenched lounge, modern decor and lighting and a buzzy atmosphere this is a perfect spot for a weekend cocktail and brunch. The menu has a great variety of small plates such as Pulled Pork and Beef Sliders, a Smoked Mozzarella, Bacon and Ricotta Flatbread with Caramelized Onions (see photo above!), Leek Potstickers, and Lamb Kofta Kabobs plus a whole slew of other tasty treats to pair with a nice glass of wine. They also offer entrees of fish, short ribs, burgers, steaks, sandwiches, risotto and plenty of gorgeous veggies sides to accompany. The atmosphere is relaxed and fun – you can sit at the bar or at one of the cozy lounge couches in the atrium and also enjoy breakfast, brunch and one of their signature cocktails with friends. The hotel also serves an English Afternoon Tea in The Crosby Bar all day. It includes a variety of teas served in the traditional style with delicious cakes, scones, tarts and sandwiches. Champagne is a glamorous addition and residents can also take their tea in the drawing room. Don’t miss it.
I don’t know about you but I absolutely LOVE homemade fresh pasta over store-bought fresh or dried pasta any day of the week. But, if you have ever made it before you know that it’s a total labor of love mixing and kneading the dough, and flattening it through a hand crank machine or cutting into those gorgeous shapes by hand. There’s a great new machine called the Viante Pasta Maker that makes all of this so easy to do it’s almost crazy to not get it. With a powerful mixing motor and 10 interchangeable cutting discs you can make restaurant-quality vermicelli, ziti, tagliatelle, fettuccini, spaghetti, rigatoni, pappardelle, linguini, and biscotti in minutes. Just pull the slider to extrude dough into your desired shape. No more hand cranks or crazy kneading and cutting by hand – for only a buck and a half (about $150) – this makes anyone’s pasta obsession so much more fun, and gives you more time to be creative with all the toppings and sauces. Love it.
I stumbled upon this place one night while I was walking home and was immediately drawn in by its stunning artwork, interior design and sparkling chandeliers when you walk in the door. Originating in Brooklyn, Forcella is know for its Neapolitan-style pizza made in their wood burning ovens that reaches over 1000 degrees, cooking the pizza in 90 seconds flat. They claim to have a secret recipe for the dough, that makes it perfectly chewy and crispy with all those gorgeous browned puffy bits on top.
I sampled the four-cheese Arancini rice balls and the Truffle Parmesan Fries with Aioli for a starters while sipping a lovely Aperol Spritz at the bar. They have a great happy hour too – 2 for 1 drinks and reasonable small plates such as Prosciutto and Cheese, Fried Calamari and Grilled Octopus. For lighter fare, you can try one of their salads or a sampling of fresh handmade mozzarella and burrata.
Their Neapolitan-style wood-fired pizzas, created by their certified pizza master, Guilio Adriani, come in about 20 different varieties (or you can create your own). They also have a nice selection of entrees such as Risotto, Ravioli and Pasta, Grilled Lamb Chops or Pan-Seared Jumbo Shrimp wrapped in Bacon in a Brandy Cream Sauce (which I have yet to try but it sounds divine!)
Visit their two additional locations in Williamsburg, Brooklyn or the Bowery – all are open 7 days a week – until 11 pm Sunday through Thursday, and until midnight on Fridays and Saturdays. Definitely worth a visit (if just to watch them make their fabulous pizzas in one minute!)
377 Park Avenue South
New York, NY 10016
I found these awesome, colorful illustrated Bon Appetit foodie totes online at A-Thread and fell in love with them at first sight. I might just have to get one of each! Designed by the team from TheyDrawandCook.com, the Bon Appetit Tote comes in four designs – each a gorgeous, one of a kind TDAC illustrated recipe. Choose from Butter Beans, Chocolate Apricots, Hot Toddy, and Pretty Parsnip.
The tote is made from 12 oz natural cotton canvas and features a slip pocket in the side gusset – the perfect place for sunglasses, wallet, or a bottle of wine. The bag measures 10″w x 14″h x 5″d, and the handles are 24″ long and 1″ wide. The best part is that with each purchase of this tote, a donation will be made to the World Food Program USA and will feed 5 children!
There’s something about homemade Strawberry Jam that takes me back to my childhood when my Mom would pick fresh berries from her summer garden and make big batches of this sweet lovely jam for us. I haven’t experimented with canning yet but have been dying to make my own homemade concoctions – but in a tiny NY apartment i just haven’t found the space to store all the canning equipment and jars to do so. Ball now has a cool automatic jam and jelly maker that makes the process of making jellies and jams easy with a machine that does all the work for you.
The FreshTECH™ Automatic Jam & Jelly Maker with SmartStir™ Technology brings ease and convenience to homemade jams and jellies. The jam maker stirs the ingredients while it cooks so you don’t have to! Use your favorite fruits, fruit juices and even peppers to create delicious, natural jams and jellies in under 30 minutes. It is the perfect tool for both new and experienced canners, and a great way to incorporate fresh ingredients for healthier eating. The pot has a nonstick interior, making for easy clean up between batches. The pot, glass lid and stirring paddle are dishwasher safe. Can’t wait to get my hands on this fun tool so I can recreate Mom’s Strawberry Homemade jam in a flash!
Check out the video showing how cool and fun this machine is!
Get it online at Amazon.com. Photo credit: Ball USA.
7. Elephant Ceramics by Michele Michael
I can’t remember exactly where i first discovered Elephant Ceramics, but I fell in love with this gorgeous work the second I saw it – thinking these pieces of art would be perfect for my food styling and photography props. I have always loved ceramics and actually took a class once to make some of my own – I love their rustic and artistic nature, and imperfect organic shapes and textures. Michele Michael is the creator of this beautiful line of ceramics, from her studio on the coast of Maine. – The calm and cool white, blue and green palettes and rustic textures of her pieces emulate rugged, coastal scenery which seems to be an obvious source of inspiration for her gorgeous handmade creations. Can’t wait to get my hands on some of these beauties and I’m sure you will too once you see them.
This is a new fun Mexican joint that just opened in Murray Hill – created by The Spotted Pig and The Breslin team. Located inside the cool POD39 Hotel, it has a snazzy bar in front that opens into a huge recreational room in back, complete with lounge couches and tables, a second bar, fireplace, and two ping pong tables. The atmosphere is buzzing with after work crowds and is perfect for happy hour if you just want to grab a few margaritas and some authentic Mexican bar snacks. They offer amazing small tacos (2 per plate) ranging from $3 to $6 (steak, pork, chicken, cauliflower curry and Korean BBQ) and have great homemade guacamole and tortilla chips, crispy pig ears, quesadillas, beef chili, beer-braised short ribs, Morrocan Lamb on Naan and more. Open for breakfast, brunch, lunch and dinner – you can get your Mexican fix any time you like in this delicious fun and trendy casual spot.
EAT Boutique is the brain-child of Maggie Battista, a dynamic food blogger and business woman I have met a few times through IACP and the Cookbook Conference in NYC. Her site is full of gorgeous photos, fun stories, and best of all – create-your-own gift boxes full of awesome foodie items and small batch foods by boutique food makers. EAT Boutique’s team curates seasonal and regional homespun gift and tasting boxes as gifts for food fans, and also sell their cool discoveries individually for the home cook. They have also recently started hosting intimate tasting events and convivial local pop up markets for their favorite food makers, cookbook authors and small batch food fans in different cities. You’ll find goodies such as a delightful box of macarons, exotic sea salts, handmade ceramics and kitchenwares, gourmet syrups and ice creams, vinegars, sauces, coffee and teas or local made wine, and I guarantee you’ll find something you love on this site!
So who DOESN’T like an awesome rockin’ outta this world Mac and Cheese? I usually make my own but when I’ve got the craving for that ooey gooey cheesey bowl of sin and don’t feel like cooking I always order online or make a visit to S’Mac in Murray Hill or the East Village in NYC. First off, they have about 11 different flavors and varieties. Secondly, you can order four different sizes depending on how hungry you are (Nosh, Major Munch, Mongo or Partay!). Last but not least, they are all made to order with awesome ingredients and baked to a crunchy, gooey existence served in a cast iron pan giving it that brown crispy crust with a melted world of yum on the inside. Choose from Classic Four Cheese, Cheeseburger, Alpine (Gruyere and Bacon!), Napoleanata (Mozzarella with roasted tomatoes, garlic and basil – yum!), Parissiene (Brie, roasted figs and Shitake mushrooms and fresh rosemary), Indian Masala, Buffalo Chicken, or you can create your own fantastic flavor combination with whatever meats, cheeses and veggies you want. Choose from traditional elbows or whole-wheat pasta and add a topping of buttery, crunchy breadcrumbs to make it even more sinful. Once you taste this You can also get your lip smacking goodness, you’ll never open a box of that yellow-powdered cheese stuff again.
I have been taking an Italian cooking series at the Institute of Culinary Education and it’s been an amazing opportunity to make fresh pastas, risottos, sauces and classic Italian dishes and desserts. I’ve decided I want to start baking more and was thrilled to learn how to make a lovely free-form apple tart called Crostata Di Mele Alla Romana. This delicious dessert is basically an Italian version of an apple pie but without a pie dish, made on a baking sheet. Super easy and super delicious, and perfect for the holidays.
The handmade dough is rolled out on to a sheet pan, with a delicious warm apple, rum, butter and cinnamon filling, then topped with a lattice crust and sealed together around the edges with rolled dough. The crusty is golden and flaky, with a buttery cake-like texture and is topped off with sprinkled confectioner’s sugar. You won’t be able to resist the smell of warm apples and cinnamon that permeate the kitchen making this the ultimate comfort food for your friends and family. Enjoy and Happy Holidays!
3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 sticks cold unsalted butter
3 large eggs
3 lbs. tart apples, such as Granny Smith
1/2 cup sugar
2 tbsp butter
2 tbsp dark rum
1/2 tsp cinnamon
1 egg well-beaten, with a pinch of salt
For the dough, combine the flour, sugar, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse until finely mixed in. Add the eggs and continue to pulse until the dough forms a ball. Shape into a disk, wrap the dough and chill it for at least 1/2 an hour.
For the filling, peel, core and slice the apples thinly. In a medium saute pan, combine the apples with the sugar, butter, rum and cinnamon and simmer uncovered, over low heat until the apples exude their juices, about 10 minutes. Continue to simmer until the filling is fairly dry, about 15 minutes.
Preheat the oven to 350 degrees F and set a rack in the lower third of the oven. Cover a cookie sheet or jelly roll pan with parchment or foil.
Divide the dough in half, roll half into a 12 inch disk and transfer it to the pan. Using a plate or platter as a pattern, cut the dough into a perfect 11-inch circle. Spread the filling to within 1/2 inch of the edge of the dough.
Roll 2/3 of the remaining dough into an 8 by 12-inch rectangle and cut into sixteen 1/2-inch wide strips.
Brush the strips with egg wash and arrange them on the filling in a diagonal lattice. Use the remaining dough and scraps to make a long cylinder.
Egg wash the edge of the tart and apply the cylinder. With the back of a knife, make diagonal impressions in the cylinder.
Bake the tart until the dough is nicely colored, about 30 minutes.
Top with powdered confectioner’s sugar, let cool slightly and slice. Serve with French vanilla ice cream.
*Note: You can also substitute 2 1/2 lbs pitted sour cherries or blueberries, (fresh or frozen) for the apples.
Cooking is one of my favorite things to do in the Winter – there’s something comforting about the delightful smells that warm up my apartment on a cold, dreary day. Pasta Fagioli is an Italian soup made with herbs, beans, pasta, tomatoes, garlic and broth, topped off with some fresh basil, a drizzle of olive oil and grated Parmigiano-Reggiano cheese. And it’s easy to make too – just throw all the ingredients in a large soup pot and cook it slow and low for an hour or so. The end result is a big pot ‘o goodness to warm up your toes.
Extra virgin olive oil
1/3 pound pancetta, diced
1 onion, diced
Kosher salt and freshly ground black pepper
Pinch of crushed red pepper
2 cloves garlic, minced
1 28-ounce can San Marzano tomatoes, crushed
1 cup chicken broth, low sodium
1 spring rosemary
2-3 springs fresh thyme
cheesecloth, for rosemary and thyme herb sachet
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta (or any short-tube pasta)
Basil leaves, torn for garnish
Freshly grated Parmigiano Reggiano, for garnish
Extra olive oil, for drizzling
Coat a large, wide pot with olive oil and add pancetta. Bring to a medium heat and cook the pancetta until it starts to crisp, 4-5 minutes. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2-3 minutes more. Add tomatoes and 1 cup of chicken broth, rosemary and thyme sprigs (in cheesecloth sachet), season with salt and black pepper, and bring to a boil; then reduce to simmer and cook for 15 minutes. Remove the herbs sachet and discard.
Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
Bring a large pot of salted water to a boil and cook the pasta two-thirds of the way until it is still fairly hard in the center. Drain the pasta, reserving 1 cup of the cooking water. Add pasta and cooking water to the pot with the tomatoes and the beans and continue to cook until the pasta is done, another 3-4 minutes. Season with salt and pepper to taste.
Serve with some torn basil leaves, grated Parmigiano cheese and drizzle with some extra olive oil for garnish.
Recipe adapted from Anne Burrell, Cook Like a Rock Star
Thanksgiving is rapidly approaching, one of my favorite holidays of the year. Celebrating thanks with friends and family around the table with a feast of delicious food – it doesn’t get any better. There’s so much for me to be thankful for - my health, my job, my friends, family and the roof over my head, the amazing places I have traveled to and the amazing people and things I have experienced along the way, and the mere fact that every day is a new adventure, with hopefully many more to come.
Throughout the years I have collected my favorite recipes from my family, friends and cookbooks, as well as created a few of my own. I want to share these with you to enjoy just as I have, wishing all my readers a delicious holiday filled with thanks this year..Enjoy and have a Happy Thanksgiving!
Pumpkin Soup with Blue Cheese Toasts
1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tbsp minced shallots
3 1/2 cups canned pumpkin puree
2 cups chicken broth
1 1/2 cups water
4 sprigs fresh thyme, chopped
1/2 cup heavy cream
sea salt and freshly ground pepper
1 small baguette, sliced into 1/4 inch rounds
blue cheese crumbles
In a large saucepan, melt butter. Add onions, celery, carrots and shallots. Saute over moderate heat until onions become transparent. Add canned pumpkin, broth and water. Cook until vegetables are tender. Remove from heat and puree the mixture in a blender or processor. Return the mixture to saucepan, add chopped thyme and cream. Season with salt and pepper to taste. Reheat over low heat until hot, do not boil. Place baguette slices on baking sheet and broil until golden brown and crisp. Remove from oven and sprinkle the toasts generously with blue cheese crumbles. Serve soup with toasts floating on top as garnish.
Recipe from Whole Foods Market
Orange-Romaine Salad with Walnuts and Bacon
1 (10 oz.) package of chopped romaine lettuce
6 green onions, sliced
2 oranges, peeled and sectioned
1/4 c. walnut pieces or pine nuts (lightly toasted)
4 bacon slices, cooked and crumbled
1/3 cup of red wine vinaigrette
1/3 cup of fresh orange juice (from 1 orange)
2 tsp sugar or sweetener
Preheat oven to 350 degrees. Spread nuts in an even layer onto a baking sheet and roast for approx. 15 mins until golden brown. Set aside.
Preheat a saute pan and cook bacon until crispy, crumble and set aside.
Slice green onions, and peel and section oranges.
To make orange vinaigrette, whisk together red wine vinaigrette, fresh orange juice and sugar.
Toss together all ingredients, top with crumbled bacon and toasted nuts.
Butternut Squash Puree with Toasted Hazelnuts
3 butternut squash, halved and seeded
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons orange blossom honey
6 sprigs fresh thyme
pinch of ground cinnamon
6 tablespoons unsalted butter
1/2 cup toasted chopped hazelnuts
Heat oven to 400° F. Place the squash skin down onto a rimmed baking sheet lined with foil. Season with the salt and pepper and top with the shallots, honey, thyme, pinch of cinnamon and butter.
Cover the squash with foil. Roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a mixing bowl.
Meanwhile, toast chopped hazelnuts in a saute pan over medium heat for approximately 5 minutes until nuts are fragrant and golden brown.
Puree the squash mixture with a blender until smooth. Transfer to a serving bowl. Repeat with the remaining squash and shallots.
Top with toasted hazelnuts, additional sprigs of thyme, an extra drizzle of honey and serve warm.
Recipe adapted from Real Simple.
2 eggs, beaten
1 can cream of mushroom soup
1 medium onion, chopped
1 cup of cheddar cheese, shredded
1/2 cup whole milk
2 tbsp butter, melted
3 cups of broccoli, chopped (frozen or fresh)
1/4 cup dry bread crumbs
2 tbsp butter
Preheat oven to 400 degrees.
In a large bowl, combine first 7 ingredients, fold in the broccoli. Transfer to a greased 1 1/2 quart baking dish.
In a medium saute pan, melt 2 tbsp butter and add bread crumbs, stir. Toast breadcrumbs until lightly golden, about 5 minutes.
Sprinkle breadcrumbs over the broccoli mixture and bake for 30-35 minutes until bubbly and heated through.
Buttery Roasted Garlic Mashed Potatoes
1 head garlic
drizzle of olive oil
3 lbs. baking potatoes (Russet or Yukon Gold)
Kosher salt and pepper
1/2 cup unsalted butter
1/2 cup whole milk
3 tbsp minced chives
Preheat oven to 400 degrees. Slice the head of garlic in half and drizzle with olive oil. Wrap garlic in foil and place in a small baking dish, bake for 30-45 minutes until the garlic cloves are soft. Set aside.
Peel the potatoes and cut into chunks and bring to boil in a large covered saucepan with salted water. Reduce the heat to medium low and simmer about 20 minutes, until potatoes are tender and pierce easily with a knife. Drain the potatoes well and return to the pan, over medium-low heat to remove any excess moisture.
In a large mixing bowl, place potatoes, butter, squeezed roasted garlic bulbs and half of the milk. Whip with a hand blender on high speed, slowly adding in the rest of the milk until potatoes have a creamy consistency.
Mix in the chives, salt and pepper to taste. Serve hot with additional butter if desired.
Recipe from Williams-Sonoma, Comfort Food
Creamed Corn with Garlic and Bacon
4 slices of bacon, cooked and chopped
2 cups of sweet corn (white and yellow mix)
1 tbsp bacon fat or olive oil
2 tsp garlic, chopped
2 tbsp sweet onion, chopped
1/4 cup heavy cream
fresh ground pepper
sweet paprika, for garnish
2 tbsp chives, chopped fine for garnish (can also substitute fresh mint)
Cook bacon in a pre-heated saute pan over medium-high heat, drain on paper towels and set aside.
Remove all but 2 tbsp of bacon fat in the pan, add the garlic and onions and saute until soft and golden.
Puree 1 cup of corn in a blender, and add with the additional corn kernels into the pan with the onions and garlic, saute for 3-4 minutes.
Chop the bacon into a medium dice and add to the corn, garlic and onions mixture.
Finish the mixture in the pan with heavy cream, salt and pepper to taste, stirring through.
Garnish with paprika and chopped chives or mint.
Roasted Turkey and Gram’s Sausage Sage Stuffing
1 c. butter (2 sticks)
¾ c. finely minced onion
12 c. coarse bread, torn into cubes, crusts removed
1 ½ c. chopped celery (stalks and leaves)
1 tbsp. salt
1 tsp. pepper
1 tbsp. poultry seasoning (to taste)
1/2 tbsp. dried sage or 1 tbsp fresh sage, chopped fine
1 can chicken broth
¼ c. hot water
1 lb. pork sausage, browned and crumbled
12 lb turkey
fresh ground pepper (black and white)
1/3 cup of flour
1-2 tbsp of butter
1-2 cups of chicken stock
1 cup white wine or brandy,
1 tbsp of cider vinegar
salt and pepper to taste
To prep the stuffing:In a large roasting pan, break up bread into coarse cubes (about 2-3 loaves). Heat a large heavy skillet over medium high heat and brown pork sausage until cooked thoroughly. Remove the sausage and pour over the large roasting pan full of bread crumbs.
Next melt 2 sticks of butter in the same skillet that the sausage was browned in and cook onions and celery until soft and lightly browned, stirring often. Add salt and pepper and stir again, remove from heat and pour on top of bread crumb and sausage in the roasting pan.
Add the chicken broth, poultry seasoning, sage, additional salt and pepper to taste and stir thoroughly throughout crumbs and stuffing mixture. Add ¼ c. hot water to stuffing until moist (not wet but not too dry of a texture). Cover roasting pan and let sit in the refrigerator over night.
To roast the turkey and stuffing:The next day, preheat oven to 400 degrees. Prep the turkey by rubbing it all over with butter. Wrap ends of legs and wings with aluminum foil to prevent burning while cooking. Sprinkle salt, sage, thyme, basil, and pepper (black, white and cayenne) onto turkey and inside the cavity, and rub in well.
Loosely stuff the turkey with stuffing just before roasting and add any leftover stuffing to a roasting pan. Cook the turkey breast for 45 minutes breast side down, basting occasionally with poultry juices. Place leftover stuffing in a roasting pan, cover with foil and cook for about 45 minutes to 1 hour, basting with turkey juices to keep it moist. Rotate turkey on its side and cook another 15 minutes, flipping sides and cooking on the other side for another 15 minutes. Flip the bird over breast up and keep basting and roasting the turkey about another 45 minutes until temperature reads 165 degrees in the breast and 170-175 in the deepest part of the thigh and juices run clear between the leg and the thigh. Remove stuffing from the roasting pan and turkey and place in a separate serving bowl. Allow turkey to rest 20-25 minutes on a carving board before serving.
To make a homemade gravy: Scrape up all the crunchy brown bits and pan drippings (skim off the top layer of fat first), then add 1/3 cup of flour and 1-2 tbsp of butter, stirring for a few minutes to make a roux, then slowly add in the liquid (1-2 cups of chicken stock, some brandy or 1 cup white wine, 1 tbsp of cider vinegar and a little salt and pepper to taste). Whisk it into a creamy goodness right in the roasting pan on the stove over medium heat for about 7-8 minutes until it thickens, and serve hot on the side with the turkey and stuffing. My Mom used to add in a little bit of Gravy Master seasoning to darken the gravy and give it some extra flavor – experiment with the gravy’s thickness and seasoning until you get it to the flavor and consistency you desire.
Makes 3 quarts of stuffing for a 12 lb turkey
Note: Gram’s Stuffing recipe adapted from Betty Crocker’s New Picture Cookbook, 1962
Brown Sugar Buttermilk Pie
For the crust:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice water
For the filling:
3 tbsp all purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of one lemon
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
6 tbsp (3/4 stick) unsalted butter
Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees. On a floured surface, roll out the dough to a 12 inch round. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
Make the filling:In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
Recipe adapted from Martha Stewart Everyday Food, November 2011
Spiced Mulled Wine
1 bottle medium to full bodied red wine (Merlot or Cabernet)
1 tsp almond extract
2 cinnamon sticks, plus a few extra for garnish
3 whole cloves
1/4 tsp ground nutmeg
1 tbsp honey
Pour wine into a double boiler (a metal mixing bowl over boiling water in a saucepan) and warm over medium heat.
Add the almond extract, spices and honey and stir until dissolved. Reduce heat, cover and simmer gently, stirring on occasion.
Serve in heat-resistant glasses or mugs, garnish with additional cinnamon sticks, if desired.
Kristen Hess is a NYC-based food stylist and photographer, writer.
Her professional background is in advertising, design and creative direction, marketing and social media for many well-known food and beverage brands.
She is passionate about food and travel, art and design, photography, theatre and film and all things creative.
Food Styling & Photography Portfolio: http://www.kristenhess.com