Compound Butters

 These butters are a fantastic “sauce” to keep in your freezer. Pull one out, thaw just enough to slice, and refreeze what’s left. Serve on veggies, grilled steaks, fish or chicken to add loads of flavor.

These butters are a fantastic “sauce” to keep in your freezer. Pull one out, thaw just enough to slice, and refreeze what’s left. Serve on veggies, grilled steaks, fish or chicken to add loads of flavor.

To make compound butter:

Simply bring the butter to room temperature. Place in a bowl with remaining ingredients, see below, and beat with a wooden spoon. Season to taste. 

  • Roll the butter into a log in plastic wrap and freeze. Once frozen, wrap in foil and mark with a Sharpie. 
  • Slice into 1/4” slices when cold and place over grilled steak or chicken. 
  • Or, bring to room temp. in a bowl, stir to soften and plop onto veggies, fish or a baked potato.

To one (4oz) stick of unsalted butter and add:

Sesame Butter (green beans, chicken, steak)

  • 2 Tbls. toasted sesame seeds, black or white
  • 2 Tbls. minced chives or scallions
  • 2 tsp. sesame oil
  • 2 tsp. soy sauce
  • Freshly ground black pepper, to taste

Rosemary Olive Butter (chicken, steaks, roasted potatoes)

  • 2 Tbls. fresh rosemary, coarsely chopped
  • 4 Tbls. oil-cured olives, chopped and drained

Dill and Lemon (salmon or any fish, asparagus)

  • 4 Tbls. coarsely chopped dill
  • 1 Tbls. lemon zest
  • A squeeze of lemon juice

Chive Butter (steak, potatoes)

  • 4-6 Tbls. chopped fresh chives

Cilantro and Pine Nut (chicken, summer squash, fish)

  • 4 Tbls. cilantro
  • 3 Tbls. pine nuts
  • 1 Tbls. lemon zest
  • A squeeze of lemon juice

Green Peppercorn Butter (steak!)

  • 1 Tbls. green peppercorns, drained, crushed lightly
  • 1-2 pinches of cinnamon
  • 1 tsp. minced garlic (or use a zester)

Vanilla Butter (delicious on baked sweet potatoes and roasted root veggies)

  • 1 vanilla been split, scrape seeds out and blend with butter
  • 1/2 tsp good quality vanilla can be substituted but it’s not as good
  • pinch cinnamon 

 

 

 

Roast Turkey & Giblet Gravy

 My favorite way to prepare a turkey for Thanksgiving is to brine it. Wether you use a free range, heritage, or standard bird, brining imparts yummy flavor and adds moisture. It also pulls out the sweetness without masking the natural turkey flavor. You can be creative with the brine flavorings by adding rosemary, cinnamon stick, bay, oranges or other flavors that you love.                    Photo: Lora Mae Photography

My favorite way to prepare a turkey for Thanksgiving is to brine it. Wether you use a free range, heritage, or standard bird, brining imparts yummy flavor and adds moisture. It also pulls out the sweetness without masking the natural turkey flavor. You can be creative with the brine flavorings by adding rosemary, cinnamon stick, bay, oranges or other flavors that you love.                    Photo: Lora Mae Photography

Ingredients:

  • One turkey, 10 to 13 pounds, *thawed. For a 14 to 15 pound bird, double the brine
  • 3 quarts (12 cups) water
  • 1 1/4 cup kosher salt or sea salt
  • 2 1/4 cups honey or 1 cup honey and 1 1/4 cup organic sugar
  • 4 to 6 lemons
  • 30 garlic cloves, smashed slightly with the side of a knife
  • 30 allspice
  • 30 black peppercorns
  • 2 bunches sage, optional
  • 1 large onion, peeled and halved
  • 1 (7-lb) bag of ice, optional, see below
  • Olive oil for rubbing the bird

To thaw the turkey:

  • Place the turkey in a large pan or bowl to catch the drips and thaw it in the refrigerator allowing 24 hours for every 5 pounds.
  • To thaw quickly, place unopened turkey, breast down, in a clean sink or very large container filled with cold tap water. Allow 30 minutes per pound to thaw. Change the water every 30 minutes to keep surface of turkey cold.
  • When thawed, keep in refrigerator for up to 4 days until ready to cook.

To Brine the Turkey:

  • Brine the bird for 60 minutes per pound, about 12 hours, turning once to make sure you’ve brined both sides of the turkey.
  1. Combine six cups of the water, 1 bunch of sage, and the remaining brine ingredients in a deep sauce pan and bring to a simmer, stirring until the salt and sugar are dissolved and gently for 10 minutes.
  2. Remove from the heat and add the remaining (cold) water. Stir and cool completely.
  3. Remove the giblets and neck and reserve for gravy or another use and rinse the turkey. Pat dry with paper towel.

          Two choices for brining the bird:

  1. Pour the brine into a nonreactive container just large enough to hold the bird and the liquid Making sure it fits in the fridge. The bird should be submerged as much as possible. You can also turn it half way through the brining process.

  2. Use a medium plastic picnic cooler that just fits the turkey. Place the turkey into a good quality plastic garbage bag and then place the bag into a second plastic bag for double protection. Place the bird into the cooler and slowly pour the cold brine into the interior bag. Gather the bags tightly around the bird. Seal the first and then the second bag by tying it into a tight knot. Cover the bag with ice. Check often to make sure the turkey is cold and surrounded with ice. Refresh ice when needed. Turn the bird once throughout the process to brine evenly.

Preparing to Roast the Turkey:

  1. Plan on 10 to 15 minutes per pound roasting time. Calculate using both 10 and 15 minutes multiplied by the weight of your turkey to gage timing and start to check the bird for doneness at the earlier time.
  2. One hour before roasting, remove the turkey from the brine. Rinse, discarding the brine and dry thoroughly with paper towel.
  3. Turn the wing tips back to hold the neck in place, tucking them under the back.
  4. Place the turkey, breast side up, on a rack in a large shallow roasting pan and cover loosely with a paper towel. Set aside to bring to room temperature.
  5. Preheat oven to 350°F
  6. Stuff the cavity with the second bunch of sage, halved lemons and the onion.
  7. Pat the bird to dry completely and massage the bird thoroughly with the olive oil. Do not sprinkle with salt or pepper. The bird has been flavored with the brine and the salt and pepper will blemish the skin.    
  8. Insert an oven safe meat thermometer into the thickest part of the thigh, being sure that the pointed end of the thermometer does not touch the bone.
  9. Add the turkey neck and chicken feet (see turkey stock below) to the pan to brown for the stock.
  10. Put the turkey in the oven and reduce temperature to 325˚F
  11. Roast turkey, basting with the stock every half hour or so. While basting, check the neck and feet. Once golden brown remove them and make the stock below.
  12. Once the breast is browned to your liking, cover loosely with foil to prevent over browning.
  13. Continue to roast until the thermometer registers 175°F in the thigh, or 160°F in the breast.
  14. Remove the turkey to a platter and tent with foil to rest for 20 to 30 minutes. This will help the juices absorb back into the turkey and keep it moist.

To make the turkey stock; this can be done 2 days ahead:

  • 1 turkey neck
  • Giblets, soak the liver in milk while preparing turkey. Rinse and add to stock.
  • 6 chicken feet if you have them
  • 1 onion, chopped coarsely
  • 2 each carrots and celery, chopped coarsely
  • 2 Tbls. olive oil or melted butter
  • 1 bay leaf
  • 1 tsp. whole peppercorns
  • 6 cups water
  1. In a pot large enough to hold the stock ingredients, melt the butter or oil over medium heat.
  2. Add the vegetables and cook, stirring often until golden brown.
  3. Add the remaining ingredients and simmer on low for 15 minutes.
  4. Remove the liver and set aside.
  5. Continue to simmer for a total of one hour. Skim the scum that rises to the surface.
  6. Remove the remaining giblets and set aside.
  7. Strain the stock, pressing the vegetables to extract the juices and toss the vegetables. Measure the stock; you should have four cups of stock. If you have more, simmer to reduce to four cups. Set aside until turkey is done.

To Finish the Turkey and Make the Gravy:

  • Cooked giblets, cleaned of veins, muscle, etc. and minced
  • 4 Tbls. turkey drippings
  • ¼ cup all-purpose or gluten free white flour
  • 4 cups stock
  • 1 Tbls. dried porcini mushroom powder (optional)
  • 1 Tbls. Madeira or dry sherry (optional)
  • Salt & white or black pepper
  1. In the roasting pan, remove all but about four tablespoons of fat and place the roasting pan on the stove over medium heat.
  2. When the drippings are sizzling, add the flour and stir until it is a golden brown.
  3. Add the stock in a steady stream, whisking. Bring to a boil and reduce to simmer.
  4. Scrape up all of the roasting bits that are stuck to the roasting pan.
  5. Add the mushroom powder and Madeira or sherry if using.
  6. Simmer for 5 to 10 minutes, whisking occasionally.
  7. Season with salt and freshly cracked black pepper.

Enjoy the fruits of your labor!

Perfect Roast Chicken with Salsa Verde

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A perfectly roasted chicken makes a delicious meal and if you're lucky, leftovers plus bones for broth. There's no reason we home cooks shouldn't achieve perfection which is why I've adapted my roasted chicken from one of the best restaurants in America, Thomas Keller's ad hoc.

The chicken

  • One 4- to 4 1/2- pound chicken, more or less (Serves 4-6)
  • Sea salt and freshly ground black pepper
  • Fresh thyme or rosemary sprigs, lemon or orange halves, garlic cloves, etc.
  • 4 large carrots, left whole
  • 4 celery stalks, left whole
  • 1 small yellow onion, trimmed, leaving root end intact, and cut into quarters
  • Kitchen twine
  • 1 Tbls. olive oil
  • 1 to 2 cups white wine, chicken or vegetable broth or water

Salsa Verde (below and optional)

Remove the chicken from the refrigerator and let it stand at room temperature for 1 1/2 to 2 hours or until it comes to room temperature. Preheat the oven to 475° F. 

Using a paring knife, cut out the wishbone from the chicken. This can be found by running your finger along the neck cavity. This step is not necessary but will make it easier to carve the chicken. Generously season the cavity of the chicken with salt and pepper. Fill the cavity with the herbs, citrus halves, garlic cloves, etc., and massage the inside of the bird to infuse it with the flavors and plump the bird. Tie the legs together at the ankles with the twine.

Place the whole vegetables in the center of a roasting pan to act as a shelf that will lift the chicken up off the pan. This will help it to evenly brown and crisp. Place the chicken on the “vegetable shelf” and rub the skin with the olive oil. Season it generously with salt. Add 1 cup of water, wine or broth to the roasting pan. Put the chicken in the oven and roast for 25 minutes or until the skin is beautifully browned.

Reduce the heat to 450°F and roast until done.

Chicken is done at 165˚ - 170˚ Roast the chicken for a total of 45 minutes plus 7 minutes per pound [e.g. a 4-pound chicken = 45 + 7 minutes X 4 lbs. = 73 minutes]

The temperature should register 165°F in the meatiest portions of the bird which are the thighs and under the breast where the thighs and breast meet. Check to make sure the juices run clear and are not pink. If necessary, return the bird to the oven and check every 5 minutes or so. Remove the chicken onto a platter or cutting board and tent loosely with foil. Let the chicken rest for 15 to 20 minutes.

Meanwhile, squeeze the vegetables in the pan to remove the juices, then toss. Warm the remaining juices over medium heat. Add the second cup of white wine, chicken or vegetable broth. Bring the mixture to a simmer and scrape all the bits from the pan. Serve with the chicken alone with the juices and lemon wedges or try the salsa verde below.

Adapted from ad hoc at home, Thomas Keller

Salsa Verde The herbs in this sauce add a lovely fresh taste to the bird along with umami from the anchovies.

  • 1/4 cup capers, rinsed
  • 4 anchovy fillets in oil, drained (optional)
  • 3 garlic cloves, crushed
  • 1/2 cup coarsely chopped arugula
  • 1/2 cup coarsely chopped parsley
  • 1/2 cup coarsely chopped basil
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup coarsely chopped tarragon
  • 1/4 cup coarsely chopped chives
  • 1/4 cup coarsely chopped sage

Note: use the herbs you have and leave out what you don’t. 

Using a mortar and pestle or food processor, blend or mash the capers with the anchovies and garlic until a paste forms. Transfer to a bowl and whisk in the remaining 1 cup of olive oil. Stir in the herbs and season with salt to taste. The salsa verde can be refrigerated overnight and is best served at room temperature.