Thursday, November 4, 2010
Here is the list of recipes I am posting for Thanksgiving:
Gregg's Perfectly Roasted Turkey
Turkey Gravy (Make ahead and no last minute rush!)
Cornbread Stuffing with Apples and Sausage
Creamy Mashed Yukon Gold Potatoes
Sweet Potato/Yam Casserole
Candied Sweet Potatoes
Orange Ginger Cranberry Sauce
Melt in Your Mouth Rolls
Vodka Pie Crust (the best pie crust EVER!)
Gregg's Best Ever Pumpkin Pie
Stuffed White Mushroom Caps (appetizer or side dish)
Be sure to check them all out.
• 1 Cup Kosher Salt
• ½ Cup Light Brown Sugar, packed
• 1 Gallon Vegetable Stock (Optional, you can use All Water or ½ Gallon Stock to ½ Gallon Water)
• 1 Tablespoon Black Peppercorns
• 1 ½ teaspoons Allspice Berries
• 1 Gallon Water
• Lots of Ice
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
1. Combine the vegetable stock, salt, brown sugar, peppercorns and allspice berries in a large stockpot over medium-high heat.
2. Stir occasionally to dissolve solids and bring to a boil.
3. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night BEFORE you'd like to eat:
1. Combine the brine, water and ice in the 5-gallon bucket or Ice Chest/Cooler.
2. Place the thawed turkey (with innards removed) breast side down in brine.
3. If necessary, weigh down the bird to ensure it is fully immersed, close lid or cover for 10 to 16 hours, turning the bird once half way through brining.
4. Remove the bird from brine and rinse inside and out with cold water.
5. Discard the brine.
6. Prepare the turkey according to my Perfect Roasted Turkey Recipe
• 1/4 Pound (1 stick) Unsalted Butter
• 1/8 Pound (1/2 stick) Unsalted Butter
• 1 Lemon, zested and juiced
• 1 Red Apple, sliced in half
• 1 teaspoon Chopped Fresh Thyme Leaves
• 1 Fresh Turkey, Brined (See Brining Recipe) (10 to 25 pounds)
• Kosher Salt
• Freshly Ground Black Pepper
• 1 Large Bunch Fresh Thyme
• 1 Whole Lemon, halved
• 1 Spanish Onion, quartered
• 1 Whole Head Garlic, halved crosswise (“around the Equator”) (Do Not Peel)
• 1 Oven Bag for a Turkey
1. Preheat the oven to 350 degrees F.
2. Melt the ¼ pound of butter in a small saucepan.
3. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture.
4. Set aside.
5. Take the giblets out of the turkey and wash the turkey inside and out.
6. Remove any excess fat and leftover pinfeathers and pat the outside dry.
7. Carefully place your hand under the skin covering the breast, loosen and rub 1/8 pound of butter all under the skin, being careful not to break the skin.
8. Place the turkey in a large roasting pan.
9. Liberally salt and pepper the inside of the turkey cavity.
10. Stuff the cavity with the bunch of thyme, halved lemon, halved apple, quartered onion, and the garlic.
11. Brush or rub the outside of the turkey with the butter mixture and sprinkle with salt & pepper.
12. Tie the legs together with string and tuck the wing tips under the body of the turkey.
13. Roast the turkey about 2 ½ - 3 hours in an oven bag. It is done when the juices run clear when you cut between the leg and the thigh.
14. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
15. Slice the turkey and serve.
• 3 pounds turkey wings (about 6 wings)
• 5 tablespoons extra-virgin olive oil (plus some to drizzle over wings)
• 1 medium onion, quartered (including skin)
• 5 carrots, chopped
• 1 head garlic including paper skin, Cut in Half (across the equator section)
• 4 sprigs fresh rosemary
• 4 sprigs fresh sage
• 4 sprigs fresh thyme
• 7-8 black peppercorns
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• Kosher salt and freshly ground black pepper to taste
Heat the oven to 375 degrees F.
Some grocery stores sell turkey wings this time of year, usually 2-4 to a pack.
1. Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and place 2 springs of each fresh herbs on top and drizzle some olive oil over wings and herbs and roast them until they are golden brown, about 30 minutes.
2. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat.
3. Add the onion, carrots, garlic, rest of the fresh herbs, and peppercorns and cook for 5 minutes.
4. Add the turkey wings.
5. Pour some water (about a ¼ cup) into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot.
6. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface.
7. Reduce the heat and simmer for about 1 ½ to 2 hours.
8. Strain out the solids and discard.
9. Wipe out the pot and put it over medium heat.
10. Melt the butter with the remaining 2 tablespoons olive oil and add the flour.
11. Cook this roux, stirring frequently, until it is golden brown about 2 minutes.
12. Slowly whisk in all the strained stock being careful to work out any lumps.
13. Cook until the gravy has thickened, about 10 to 15 minutes.
14. Simmer low about ½ hour longer for a more silky textured gravy. (Optional)
This can be made early in the day and heated before serving.
• 1 Pound Sweet Sausage
• 5 Cubes Crumbled Cornbread (Homemade is best and I dry it out over night)
• 5 Cups Bread Cubes (Cut the size of sugar cubes and dried out over night)
• 1 Tart Apple, chopped (Granny Smith)
• 1 Cup Celery Chopped
• 1 Cup Onion Chopped
• 2 Cups Chicken Broth
• Salt and Pepper, to taste
1. In large pot cook sausage over medium heat. Stir to prevent sticking.
2. Add celery and onions. Cook until tender and sausage is done.
3. Add chicken broth and apples.
4. Then stir in cornbread and bread cubes.
5. Cook until liquid is absorbed.
6. Add salt and pepper to taste.
• 1½ lbs Yukon Gold potatoes, peeled and quartered length-wise
• ½ teaspoon Salt
• 4 Tbsp Heavy Cream
• 2 Tbsp Butter
• 1 Tbsp Milk
• Salt and Pepper
1. Put potatoes into a saucepan.
2. Add 1/2 teaspoon salt. Add water until potatoes are covered.
3. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
4. Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes.
5. Put hot potatoes into a bowl.
6. Add cream and melted butter.
7. Use potato masher to mash potatoes until well mashed.
8. Use a strong spoon to beat further, adding milk to achieve the consistency you desire.
Do not over-beat or your potatoes will get gluey
Salt and pepper to taste.
*My Tip For Holding the Potatoes Until You Are Ready To Serve Them:
You can make these ahead of time and keep the mashed potatoes warm by holding them in a double boiler. You can use a bowl that can rest over a sauce pot with about a cup or two of hot water. Just make sure the bottom of the bowl isn't touching the water in the pot. Cover with plastic wrap. Place the pot on a light fire and keep the water at a warm simmer. You can also hold the potatoes in a crock pot at the lowest temperature. What a convenient way to keep your mashed potatoes hot until you are ready to serve.
• 2 cans (15 oz. each) Princella Yams/Sweet Potato
• 5 Tablespoons Butter
• 1/3 Cup Brown Sugar
• 1/3 Cup Chopped Pecans (optional)
• 1 Cup Miniature Marshmallows (optional)
1. Pour sweet potatoes with liquid into 2-qt. saucepan; cook until heated through.
2. Drain liquid.
3. While sweet potatoes are heating, combine butter and brown sugar in 1-qt. saucepan and cook until hot but not boiling.
4. Add nuts to sauce, if desired, and pour over hot sweet potatoes.
5. Stir just to coat.
6. Serve immediately.
One cup miniature marshmallows may be added on top of dish just before serving and placed under the oven broiler until golden brown.
Makes 8 servings.
• 1 40oz Can Princella Yams/Sweet Potatoes
• 2 Eggs
• 1 Small Can Evaporated Milk
• ¼ Cup Butter
• ½ Cup Sugar
• 1 tsp Vanilla
• 1 Cup Brown Sugar
• ½ Cup Flour
• ½ Cup Butter
• 1 Cup Pecans, chopped
Preheat oven to 300 degrees
1. In a large bowl, beat all ingredients together.
2. Place in a 9x13 casserole dish
1. Mix all topping ingredients together
2. Sprinkle over the top of the casserole
Bake at 300 degrees for 35 minutes.
• 12 oz Package of Whole Cranberries
• 1½ Cups Sugar
• ¾ Cup Fresh Squeezed Orange Juice (Valencia Oranges are best)
• 3 teaspoons Orange Zest
• 3 teaspoons Tbls peeled, finely chopped or zested Ginger
1. Combine all ingredients in a medium to large size saucepan.
2. Cook over medium heat until the berries have popped open, about 10 minutes (Do not boil more than 10 minutes)
3. Near the end of cooking, skim and discard the foam that rises to the top.
5. Cover and refrigerate
6. Stores in the refrigerator for 2 months or 6 months frozen.
• 2 pkgs Yeast (I Prefer Rapid Rise) Proof in ½ Cup Water at 125°
• 3 Eggs Lightly Beaten
• ½ Cups Butter (Room Temperature)
• ½ Cups Sugar
• 1 teaspoon Salt
• 1 Cup Sifted Flour
In a mixer beat eggs. Add the rest of the ingredients and beat until smooth.
Add Proofed Yeast and beat on medium for a 1 minute.
• 1 Cup Sifted Flour, Stir.
• 1 Cup Warm Milk (Temperature should be 110° – 115°), Stir in
• 2½ Cups Sifted Flour, Stir
Rest of the Directions:
1. Mixture will be very gooey.
2. You can refrigerate overnight with a cloth over it if you like, or just let rise until double on the same day you are making the rolls.
3. Melt 1½ sticks of butter in a bowl for dipping. (More if needed)
4. Punch down and roll out to ½” thickness on to a floured surface with floured rolling pin..
5. Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
6. Dip in the melted butter and fold in half and place into a large shallow baking dish or pan.
7. Place side by side. They should lightly touch each other.
8. Pour any and all left over melted butter over the rolls.
9. Let rise until double, no more!!
10. Bake 15 minutes at 400° or until lightly golden brown.
11. Serve immediately.
Yields 3 Dozen Rolls
This recipe makes one 9-inch double-crust pie
The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour (add more if the dough is too wet)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
4. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
5. Empty mixture into medium bowl.
6. Sprinkle vodka and water over mixture.
7. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
8. Divide dough into two even balls and flatten each into 4-inch disk.
9. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 day
• 1 (15 ounce) Can Plain Pumpkin Puree (Not Pumpkin Pie Filling)
• 1 (14 ounce) Can Sweetened Condensed Milk
• 2 Egg Yolks
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Ginger
• ½ teaspoon Ground Nutmeg
• ½ teaspoon Salt
• 2 Egg Whites
• 1 (9 inch) Unbaked Pie Shell (Homemade Vodka Crust is great)
• 2 Tablespoons All-Purpose Flour
• ¼ Cup Packed Brown Sugar
• 1 teaspoon Ground Cinnamon
• 2 Tablespoons Butter, chilled
• 1 Cup Chopped Walnuts
1. Preheat the oven to 425 degrees F.
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.
3. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.
4. In a large glass or metal bowl, whip egg whites until soft peaks form.
5. Gently fold into pumpkin mixture.
6. Pour filling into pie shell.
7. Bake for 15 minutes in the preheated oven.
While the pie is baking, prepare the streusel topping:
1. In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon.
2. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly.
3. Mix in the chopped nuts.
4. Sprinkle the topping over the pie.
5. Reduce the heat to 350 degrees F
6. Bake an additional 40 minutes, or until set.
• 9 Apples (Cored and peeled) MacIntosh, Granny Smith and Pippin are best.
• 1 Cup Sugar
• ¼ Cup Flour
• ¼ tsp Nutmeg
• 1 tsp Cinnamon
• Dash of Salt
• 2 Tbls Butter
• Double Pie Crust or Homemade Vodka Crust
• Cream, or Milk and Sugar to brush and sprinkle to top crust
Preheat Oven to 400°
1. Mix Dry Ingredients
2. Pour apples into Pie Crust
3. Add Butter in drops on top of Apples
4. Place Top Crust on top of pie dish covering the apples
5. Wrap the top crust slightly under the lower pie crust
6. Crimp and flute the edges of the crust with your fingers
7. Lightly brush pie crust with cream and sprinkle with sugar
8. Cover the pie crust edges lightly with foil to prevent from burning
9. Bake at 400° for 30 minutes
10. Remove foil and continue to cook for 10 to 15 minutes or until apples are soft and tender
11. Let rest for 20 minutes and serve.
• 1 Unbaked Pastry Shell (You can make your own.)
• 1 Cup Granulated Sugar
• 1 ¼ Cup Dark Corn Syrup
• 4 Large Eggs
• ¼ Cup Butter, at room temperature
• 1 ½ Cup Pecans, broken
• 1 tsp Real Vanilla Extract
• ¼ tsp Salt
1. Now, take your pie dough round and lay it on top of the tarte pan.
2. Gently, gently pat it down in into place, so that there is dough in all the flutes.
3. Cut off the excess bits all the way around.
4. Place the tarte pan on a cookie sheet for ease of handling.
1. Oven gets preheated to 350.
2. Cook sugar and corn syrup in a pan until the sugar dissolves.
3. Beat eggs lightly & pour into syrup mixture gradually & keep on beating while you do that
4. Add the butter while beating (I cut it up before hand into bits so it melts easily)
5. Stir in the pecans.
6. Stir in the vanilla
You're not going to use most of the syrup. But you have to make the recipe as designed. Save for a another pie.
1. Use a slotted spoon to transfer all the pecans to your waiting pie crust.
2. Ladle the syrup onto the pecans until it just tops the crust.
3. Balance carefully on your way to the over and bake for about 45 minutes or until set.
4. Cool pie.
5. Remove the pie on the removable tarte pan bottom and place on a serving plate.
6. Serve with real whipped cream.
• 1/8 Cup Extra-Virgin Olive Oil
• 1 Small Bunch Fresh Thyme, tied together with a string
• 1 Yellow Onion, peeled and finely diced
• Kosher Salt and Freshly Ground Black Pepper
• 2 Small Cloves Garlic, peeled and grated on a Microplane or grater
• ½ teaspoon Ground Cumin
• 12 Ounces White Mushrooms, stems lightly trimmed, all washed and thinly sliced
• ¼ Cup Chicken Broth
• 1 Cup Sour Cream
• ½ Cup Grated Parmesan, divided
• 4 Tablespoons Unsalted Butter
• 18 White Mushrooms, about 1 ½ pounds, stems trimmed slightly to make the bottom of the mushroom flat on the bottom, washed (These mushrooms are not hollowed out. The stuffing will actually rest on the flat bottom of the mushroom.)
• Salt and Freshly Ground Black Pepper
• 1/2 Cup Chicken Broth
• 2 Tablespoons Toasted Bread Crumbs
• 1 Tablespoon Balsamic Vinegar, for finishing (Optional)
1. Heat a large saucepan over medium heat.
2. Add the olive oil and carefully add the thyme bundle.
3. Once it crackles and becomes crispy (about 2 minutes) set aside on a paper towel to drain.
4. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes.
5. Add the grated garlic and cumin and lower the heat.
6. Stir in the sliced mushrooms, and season with salt and pepper, to taste.
7. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
8. Stir the chicken broth into the mushrooms and cook about 5 to 8 minutes.
9. Taste for seasoning.
10. Slide the thyme leaves off the stems and add to the pan
11. Add the sour cream.
12. Reduce heat and allow sour cream to melt over the mushrooms.
13. Do not overheat the cream or it will separate.
14. Stir in half of the grated Parmesan.
15. Taste for seasoning.
1. Heat a medium sauté pan over medium heat and add the butter and the mushroom bottoms.
2. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes,
3. Stir in the chicken stalk and cook 5 to 8 minutes.
4. Taste for seasoning, then set aside to cool.
Finish the dish:
1. Preheat the oven to 350 degrees F.
2. When the mushrooms have cooled slightly dollop the bottom of the mushrooms with some of the stuffing.
3. The stuffing should be firmly packed high on the mushroom bottom.
4. Arrange the mushrooms, in a single layer, on a baking sheet.
5. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps.
6. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes.
7. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. (Optional)
8. Serve immediately.
Saturday, April 24, 2010
Keep checking in on the blog for recipes and information on the cooking class. See you soon
Friday, July 10, 2009
Thursday, June 18, 2009
- 2 1/2 Cups Water, at a temperature between 109 and 115 F
- 1 Package Rapid Rise Yeast (If using regular yeast, use 2 packets and add to Warm Water with the sugar and let it "bloom" for 5 minutes) DO NOT put Salt in the water it will slow the yeast. Then add liquid to flour and salt
- 3 Tablespoons sugar 2 teaspoons salt
- 3 Tablespoons Vegetable Oil
- 6 1/2 cups flour
Preheat Oven Now to 375(f)
1. Add 5 1/2 Cups Flour (Set the other cup of flour aside), Sugar, Yeast & Salt in a large bowl or Kitchen Aid Stand Mixer Bowl.
2. Pour in warm water and mix together. If using Kitchen Aid Mixer set to 3.
3. As it starts to come together add the oil.
4. Slowly add the the remaining cup of flour and mix for 10 minutes, this is just like hand kneading. Make sure not to over heat mixer, stop and readjust as necessary, then skip to step 7. Or if kneading by hand, slowly add some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
5. If by hand, Keep adding more flour and keep kneading, pushing forward, folding over, push forward, fold over. Until the last cup of flour is added
6. Put a little vegetable oil, in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Or coat with spray cooking oil, spraying the sides of the bowl and the exposed dough.
7. Cover, let stand in a warm place for about one hour or until it doubles in size,
8. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle.
9. Roll it up, tuck in the ends and place each loaf in very well lubricated heavy rolled aluminum 5" loaf pans.
10. Cover with a damp cloth or plastic wrap, set in warm place and let it rise again for about 45 minutes or until just a few inches (maybe 4") over the top of the pans.
11. Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
12. The bread is done when an instant read thermometer reads 190 (f).
13. Let rest on wire rack for a few minutes, then turn out and cool.
I find it easier to slice the bread upside down. You can gauge the slices because the bread is square from the pans.
Your house will smell great for hours!!!! Nothing like fresh baked bread to make your home cozy.
- 3 1/4 Cups Prepared Fruit (See Below)
- 1/4 Cup Lemon Juice (Bottled is Fine)
- 1 pkg MCP Pectin (I Recommend MCP)
- 1 Cup Light Corn Syrup
- 4 1/2 Cups Sugar (I Recommend C & H it dissolves best)
- Prepare fruit by cleaning, rinsing and stemming.
- Place in a blender and puree until a pulp. Not too thin, Not too thick.
- For Raspberries and Boysenberries you may want to sieve half of the pulp to remove some seeds.(Strawberries and Blackberries have soft seeds so sieving is not necessary.)
- Pour prepared fruit into a large mixing bowl and add Lemon Juice.
- Gradually stir in package of MCP Pectin stirring constantly and mix thoroughly.
- Set aside for 30 minutes, stirring every 5 minutes to completely dissolve Pectin.
- Pour in Light Corn Syrup and mix well.
- Gradually add Sugar slowly and stirring constantly until sugar is dissolved.
- Pour into 4 clean pint size jars and freeze.
- Wipe jar lip from any drips and seal with lid.
- Freeze at least overnight before using a jar.
- Because this is freezer jam there is no need to sterilize the jars.
- Just wash them in the dishwasher or wash well by hand.
- They well keep frozen for about 2-2 1/2 years.
- Once opened, they will keep for about a year in the fridge.