Cranberry Sauce from scratch

With colors that seem to match the bright tart flavors within, home-made cranberry sauce is easy and versatile!

                                         

                                       Cranberry Sauce

        I am quite honestly surprised anyone still even uses canned cranberry sauce. Alright, so maybe you forgot to get fresh, frozen, or even dried cranberries until the very last minute and your supermarket was completely out, then maybe I could see using canned cranberry sauce. In all seriousness, cranberry sauce is surprisingly simple to prepare from scratch, and really should be tried at least once. This is one of those recipes that, while people will swear you spent  hours of effort, can quite literally be made last minute.




Prep time: 10-15 minutes
Cooking time: 20 minutes
Yield: about 3 cups


Ingredients:
1 lb fresh (or frozen) cranberries, cleaned (wash and remove any soft or mushy berries)
1-1/2 Cups Orange juice (about 2 oranges worth of freshly squeezed juice)
1/4 Cup dried cranberries (craisins)
1/2 Cup Sugar (for reduced sugar, substitute splenda or equivalent)
1/2 Cup Light Corn Syrup
1 Tbsp. Orange zest, finely grated (about 2 oranges' worth)
1 Tbsp. Raspberry Wine or liqueur
1/4 tsp. Vanilla extract

To prepare:
   Place fresh or frozen cranberries, orange juice, and corn syrup in a small, 1 qt. sauce pan over medium heat. Bring to a simmer, stirring frequently until cranberries begin to make a "popping" sound. Lower heat slightly, then stir in the orange zest, sugar, dried cranberries, and the raspberry wine/liqueur. Simmer over low heat for another 10 minutes. Sweeten to taste, sauce will set as it cools completely, but can be served right away. This sauce is very versatile, being equally delicious paired with roast game as it is with a traditional roast turkey.

Talking Turkey: All about that Baste

                      

      When it comes to turkey, that ever present big bird this time of year. Whether or not you celebrate Thanksgiving, there is no denying that the turkey is just about the best all-around party bird. I mean, let's face it, when it comes to versatility and flavor, turkey is the hands-down winner. However, it's when turkey is prepared whole that I think that turkey really comes into its own in the culinary sense. Now, I know that this seems like a total contradiction, I mean, don't we all have our own "Turkey Dinner" horror stories? Those meals that we have either had (or, let's be honest served ) where the meat was either dry, tough, and tasteless, or perhaps even worse where the bird is nearly burned on the outside and yet, somehow, still so undercooked that it is nearly frozen inside. Either way, it's horror stories such as these that seem to turn people off to cooking a roast turkey dinner. Now, granted, certain little modern inventions (like those neat little pop-up meat timer deely-bobbies that come already inserted into the meat) have all but taken care of the problem of under-cooking, on the other side of the spectrum - dry, overcooked turkey seems to still be a problem encountered at the table. This is such a shame, because when it comes to turkey, there are two relatively simple methods for preventing this; brining or basting. Both measures all but insure that you are left with a plump delicious bird. Now, while I'm a fan of both methods, when it comes to a go-to means for preparing a roasted bird, I gotta say I'm all about that baste.

 Let's look at the two different, but most often used methods (and while I know that deep-frying is also great for making a moist, tender turkey, we'll just have to save that for another post) of preparing a turkey for roasting. Those are brining, and external basting. Brining involves soaking, or marinating the turkey in a brine solution. This is usually a mixture consisting of water, salt and sugar dissolved into a fruit juice (usually grape, apple and orange) or alternatively using alcoholic beverages like beer, wine or hard cider with seasonings such as, garlic and other herbs and spices. Then allowing the bird to soak for about 24-48 hours. The turkey is then removed from the brine, blotted dry, and roasted in the oven until done. External basting on the other hand, involves manually applying either broth or pan drippings over the outside of the meat, usually during the last hour or so of the cooking process. If done correctly, both of these methods will yield a moist, tender bird. The biggest problem when it comes to brining is food safety. Since the process involves holding a raw turkey carcass it can pose an issue in terms of storage and temperature control. Given this, most people opt for basting the bird. The drawback here, is that you have to spend more time visiting the turkey than you do with relatives (yes, I know...sometimes that isn't ALL bad) or if you are as absent-minded as I am, you forget entirely, thus ending up with the dreaded "Jerky Bird" that you were trying to prevent in the first place.

    There is, however, a different method with which to baste your bird as it cooks, without opening the oven, or using those funny bulb-syringe thingies. With a little gentle manipulation, you can separate the skin from the breast as well as the legs and thigh area. This provides a space where you can add an additional layer of seasonings and fat to baste the meat as it cooks. The results will leave people swearing that you spent every waking second slaving over your bird without actually having to do any such thing. Try it yourself, with the steps I am showing below and I think you will be all about the baste when it comes to your turkey too.
Hopefully the photos below will help to explain the process better than I can with mere words:

Step 1:  Combine ingredients for basting butter, remember to let it soften completely

Step 2: Place your bird in a roasting pan (*note, I use a roasting rack here, which I recommend, but is not totally vital)

Step 3: starting from the bottom of the breast (leg side) gently pry the skin away from the meat by working your fingers between the two layers.

separating the skin away from the meat

closeup step 3

Step 4:  Once you have separated the skin from the breast meat as well as from the leg and thigh meat, begin to spread the garlic-butter evenly using your hands.

Step 5:  Pat skin layer gently back down over the meat then spread any remaining butter over the outside surface of the skin over the entire turkey.

Step 6: Using aluminum foil make a tented "roasting bag" over the bird, being sure to leave airspace around the entire turkey.

Step 7: Ready for the oven? Roast @ 350 degrees for 16 minutes/lb. (or 18-22 mins/lb for a stuffed bird) remove "foil tent" for the last 20-25 minutes to fully caramelize and brown the bird.

Citrus,Dill and Garlic Roasted Turkey with Chestnut-Shiitake cornbread stuffing

         

 

          Citrus, Dill and Garlic Roasted Turkey 

                                      with 

          Chestnut-Shiitake cornbread stuffing

 Alright folks, whether or not you celebrate the Thanksgiving holiday next week, there is no doubt that it is indeed turkey time. The low price and great abundance of this large tasty bird make it almost a winter season staple in the United States with an average of 18.3 lbs consumed by every man woman and child this year alone. This county is even luckier in that we have a turkey ranch locally, Diestel Turkey Ranch ( http://www.diestelturkey.com/ , ) that specializes in delicious free range grown and organically raised turkeys. Being a relatively lean meat the biggest problem to roasting a turkey for the long duration needed to completely cook it through is that the meat tends to get dry, especially in the leaner white meat portions such as the breasts and the wing sections. This recipe combats that dryness by barding , or adding a layer of  butter that is infused with orange and meyer lemon zest, as well as garlic between the skin and breast meat. This acts like a built in basting process that both infuses the meat with the flavors of the herbs as well as gives the meat a succulent moist texture. The Stuffing recipe included (sorry, forgot to take pics of this- Oops!)  is a favorite of mine, a cornbread based stuffing that uses roasted chestnuts and flavorful shiitake mushrooms that imparts a delicious, almost truffle like flavor to the dressing. Personally I recommend preparing this stuffing separately from the turkey to ensure both turkey and stuffing are cooked completely thru to at least 160 degrees for the stuffing and 170 degrees for the turkey. Try this recipe this Thursday with your family and gathered friends and enjoy

  Preparation time 45 minutes
Cooking time : varies (15 minutes per lb for unstuffed turkey 20 minutes per lb for stuffed)
Serves 8-10

Turkey Recipe
12-16 lb whole turkey, thawed
8 oz butter or 1 c, oil, such as olive, peanut, or vegetable
3 Tbsp chopped fresh garlic (about 6 large cloves)
1/2 tsp. Fresh orange zest, finely grated
1 tsp. Fresh lemon zest (preferably meyer)
1 tsp granulated onion
¼ tsp ground black pepper
1 tsp. Dry dill weed
1/4 tsp white pepper
1/4 tsp Kosher salt
pinch celery salt
drizzle orange infused olive oile (about 1/ 4 tsp)



Stuffing recipe
 2 12 oz boxes cornbread stuffing mix spice packet removed
 ½ lb Chestnuts, roasted and shelled then chopped ¼”
 6 dried shiitake mushrooms soaked in 2 cups Hot water stems removed and chopped fine
 1-cup chicken or turkey stock
Small red onion, diced
Stalks celery diced
Cloves garlic crushed
1 large egg beaten
salt and pepper to taste

To prepare the turkey:
 Blend the butter together with the herbs and spices until soft and well mixed, set it aside and let the flavors combine at least 15 minutes. Place the turkey breast side up in a large roasting pan and gently lift the skin off of the meat and spread the softened butter-herb mixture on the meat. Pat the skin back down onto the meat and cover with foil. Cook in a 350 degree preheated oven 15-25 minutes to the lb or until the meat thermometer reads 170 degrees when inserted at the thickest portion of the breast. For a crispier skin, remove the foil the last 45 minutes of cooking time

To prepare the stuffing
Place the cornbread stuffing mix in a large mixing bowl. Add the chopped chestnuts, mushrooms; onions, celery, garlic, and egg mix together thoroughly. Pour the chicken stock and ½ cup of the water used to reconstitute the mushrooms over the mixture and then place in a baking pan or casserole dish approximately 45 minutes to an hour, serve along side the turkey and your other side dishes.

Texas Caviar

                 Texas Caviar (California Style 

This is not what you would think when you hear the word caviar, as a matter of fact it has absolutely nothing to do with fish, or fish eggs for that matter, the only thing it has in common with traditional caviar is that, despite the humble origins, it is a dish fit for royalty. As pleasing to the eyes as it is to the palate , it is as easily at home served with tortilla chips at your next game night as it would be served as a marinated salad / side dish or even a salsa served over grilled steak or lamb.
 
               Cooking time: 2-24 hours (refrigeration time)
               Preparation time: 20 minutes
               Serves 10-15 as a side dish

Ingredients:
¾ cup garlic flavor red wine vinegar
2 tbsp lemon juice
½ cup vegetable oil
½ cup sugar
1 ½ tsp salt
½ tsp black pepper
2 tbsp garlic, crushed
1 cup tomato, seeded and finely chopped
½ cup fresh cilantro, chopped fine
15 oz can black eyed peas drained
15 oz can white canelli beans, drained
15 oz can pinquito beans, drained
16 oz frozen white corn, thawed
2 tbsp jalapeno chilies, roasted, seeded and diced (about 2 medium whole chilies)*
½ cup red bell pepper, finely diced
½ cup yellow bell pepper, finely diced
½ cup celery, finely diced
1 cup red onion, chopped fine
pinch dried Mexican oregano (optional)

To Prepare:
Whisk together the vinegar, lemon juice, sugar, salt and pepper until well combined. Gently fold the remaining ingredients together in a large, preferably non metallic bowl. Add the marinade and stir gently until everything is evenly coated. Cover and refrigerate at least 2 hours, preferably overnight. Serve with tortilla chips or over grilled steak

*May leave some, or all of the seeds in for whatever desired levels of spiciness you prefer.

Cheesy Chicken Pot Pie (Biscuit Crust)

                                                                   Cheesy Chicken Pot Pie (Biscuit Crust)
        Chunks of chicken breast, sweet corn. and potatoes in a cheese sauce are topped with cheddar-garlic biscuits to make these delicious pot pies. While I used these individual stoneware bowls to prepare and serve, this particular recipe would also work as a single large casserole-style presentation.



Prep time: 20 minutes
Cooking time: 30-45 minutes
Servings: 4-5

Filling Ingredients:
3 cups milk
1 lb chicken breast cut into 1/2" chunks (about 2-3 boneless, skinless half-breast pieces)
2-3 medium potatoes, peeled and diced
1 -1/2 cups whole kernel corn (frozen or canned, if using canned, be sure to drain well)
1 cup shredded cheese (Cheddar or Mexian blend work best) halved.
1 tsp chicken base (or 1 chicken boullion cube)
1/4 tsp garlic salt
1 tsp granulated onion
1/4 tsp ground white pepper
1/4 cup powdered cheese sauc
2-3 Tbsp grated Parmesan cheese
1-3 dashes Tabasco (to taste)
salt and black pepper to taste

Biscuit Crust: (Note- for a shortcut, you can use  a packaged mix such as Bisquick cheddar-garlic packaged biscuit mix instead)
1 1/2 cups all-purpose flour
2 1/2 tsp Baking Powder
1/2 tsp salt
3 Tbsp Butter or Shortening
1/2 cup milk
1/2 cup shredded cheddar cheese
1 tbsp garlic powder
pinch Black pepper

To Prepare:
for Filling- (Note: may be prepared ahead of time)
 Sautee the chicken breast in a medium sauce pan with 1 tsp or so olive oil or vegetable oil. add in the garlic salt, chicken base (or boullion cube) granulated onion, and white pepper. Reduce heat to medium low, and add the diced potatoes, 1 cup of milk, and just enough water to cover ingredients. Return to a simmer, then in a separate bowl, whisk the powdered cheese sauce mix and parmesan cheese into 2 cups milk until smooth. Reduce heat to low and stir the milk/cheese sauce mixture into the chicken and potatoes. Return to a simmer, stirring constantly, about 5 minutes, or until sauce begins to thicken.  Remove from heat and stir in about half of the shredded cheese until melted thoroughly. Adjust for seasoning, adding a dash or two of Tabasco sauce, as well as salt and pepper.  Set aside to cool.

Preheat Oven to 350 degrees
In a medium mixing bowl add the flour, baking powder, salt, pepper, and garlic powder and stir until well combined, next, stir in the butter or shortening, combining until well incorporated. Next, stir in the shredded cheese, and add the milk. Stir to combine into a soft dough and set aside*. To assemble the pot pies, lightly smear butter or oil around the edges of 4-5 individual 16 oz rammekins or one 9" round casserole dish. Ladle in enough of the Cheesy Chicken filling to fill each dish about 3/4 full and top with an even layer of shredded cheese. Drop biscuit dough by 1 Tbsp scoops on top of the cheese and filling to cover (about 3-4 biscuits per individual dish). Place baking dishes on a cookie sheet and bake 30-35 minutes or until the tops are golden and the filling bubbling hot. Remove from oven and allow to cool for 5 minutes before serving.

*If using ready to mix packaged biscuit mix, follow the package directions

Intro to Cooking With Isaac - (aka Another Food and Recipe column? Why??)

 

 Hello out there, my name is Isaac, and I want to share with you my experiences with cooking (sometimes life) as well as share with you some of my recipes. Some of you (well, at this stage, probably Most of you) already know me, because you are probably either downright related to me, or were classmates in elementary and high school. However, some of you may not know me. Have no fear, I am sure we'll get along just fine.

  So why start up a cooking column? After all, there must be close to a bajillion (I'm not sure just how big a "bajillion" is, but I am sure it is staggering to the mind..) other cooking columns just out here on these here internets. Well, for one, because I really want to. Secondly, because I think that too many people view cooking as a form of drudgery, something as odious as taking out the garbage, or as laborious as digging a nine-mile trench with a soup spoon. Too many others view cooking as a form of precise , but rigidly technical art (don't get me wrong, I do think that cooking is a kind of art, but we'll come back to that) where the almighty Recipe is to be followed to the absolute letter and industrial sameness in every bite of food is the goal. However, to me - and probably not a few others taken by this particular passion. cooking is so much more than about the mere preparation of food. To us, the preparation of food is an expression of our Self. Our personalities shine thru in every creation that we prepare. For instance, personally, I can not put pencil or paint to paper to create a portrait. But if you give me a few basic ingredients, the right tools and enough time and I can create something beautiful on a plate that you will never forget. To folks like me, food is as much our medium as a painter would need his paints. It is this drive, this passion for cooking, that I want to share with you. Now you know why I am starting this cooking column.