Arancini

I love the Holiday's. As you can guess, the food is the best and most memorable part for me. It is both what I enjoy doing and what I enjoy giving the most. Thank God for such delicious food stuffs with which to spend countless hours perfecting over the holidays. I certainly hope that my friends and family have as much fun consuming as I do creating. I think they do, there are usually smiles on faces :-) Christmas Eve at home is usually spent munching on a plethora of appetizer like things, while making more appetizer like things and wrapping gifts and just about any game you can think of that takes 4 or more people is being played.


Bare with me here while I take a time warp....A couple of years ago, part of my family took a proper voyage to Europe. My poor brother in law was the only male amongst 4 women.  He has since dubbed it estrogen fest 07'. One of the grand prizes of our trip was stumbling on "Arancini" in the Italian convenience stores. I know... strange that one of the more memorable items of Italian food was found at the gas'n'go. Oh well. They are such a cool little treat.  They are now one of our favorite appetizers, and I find myself preparing to make them this Christmas Eve.  Hopefully Neil doesn't have unpleasant memories...I wouldn't want to ruin this day...never mind, Arancini are so good they can only shade his memory so as to remember only the pleasantness of our grand journey.


These fried stuffed rice balls, or "little oranges," in Italian (due to their shape), are found all over Italy but are especially favored in the south, where oranges are a major crop. Available both in restaurants and at street stands, arancini are delicious either piping hot or at room temperature. At home, they make a satisfying first course. If you like, make them even smaller and pass them on appetizer trays. The best way to work with the sticky rice mixture is to use one hand for holding and shaping the rice, while keeping the other hand somewhat clean for handling the spoon.

Ingredients:
1/4 cup extra-virgin olive oil, plus more for frying
1 small yellow onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1/2 lb. ground veal and/or pork
1 cup dry Marsala wine
1/2 cup shelled fresh English peas
1 cup meat stock
1 Tbs. tomato paste
2 Tbs. minced fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
3 cups Baldo or Arborio rice
6 eggs
1/4 cup freshly grated Parmigiano-Reggiano cheese
Pinch of saffron threads, soaked in 2 Tbs. warm water
1 cup all-purpose flour
1 cup fine dried bread crumbs
Directions:


In a large, heavy saucepan over medium heat, warm the 1/4 cup olive oil. Add the onion, celery and carrot and sauté until softened, about 4 minutes. Add the meat, breaking it up, and cook until browned, 4 to 5 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the bottom. Increase the heat to high and cook until the liquid is reduced by half. Add the peas, stock, tomato paste and parsley, reduce the heat to medium-low and cook until thickened, 15 to 20 minutes. Season with salt and pepper. Set aside.

Bring a large pot of salted water to a boil over medium heat. Add the rice and cook, stirring often, until tender to the bite but slightly firm in the center, 15 to 20 minutes, depending on the variety. Drain and spread the rice on a baking sheet to cool.

Preheat an oven to 200°F.

In a small bowl, beat 3 of the eggs. Place the cooled rice in another bowl and add the beaten eggs, the cheese and the saffron mixture. Mix well. Season with salt and pepper.

Place a large spoonful of the rice mixture in your palm, pack it lightly and make an indentation in the center. Place a tablespoonful of the meat mixture in the indentation. Cover the meat with another large spoonful of rice, sealing the meat in the center. Pack firmly into balls about 2 inches in diameter. Set aside.

In a small, deep bowl, beat the remaining 3 eggs. Put the flour and bread crumbs into separate small, deep bowls. Coat each rice ball with flour, then with egg and then crumbs. Set aside.

In a large fry pan over medium heat, pour in oil to a depth of 1 inch and heat until the oil shimmers. Working in batches, fry the rice balls, turning frequently, until golden brown, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Keep the rice balls warm in the oven while frying the remaining balls. Serve immediately. Makes about 24 balls; serves 6.

Adapted from Williams-Sonoma Collection Series, Risotto, by Pamela Sheldon Johns (Simon & Schuster, 2002).

Creamy Turkey Verde Enchiladas

So a 25 pound turkey was definitely not made for 7 people.  But of course why would you only make enough for Thanksgiving dinner.  After all, the leftovers are just as much a ritual as the actual day of turkey feast.  This year I decided to make turkey enchiladas with some of the left over meat.  After a challenge from a friend, we decided to have a turkey enchilada off.  I'm happy to report that mine won!  I also made yellow rice to go along with them, and it's the perfect combination!

Enchilada's:

3 cups of turkey meat, cut into bite size pieces
1 Tablespoon of Oil
1/2 onion, finely chopped
1 large clove  of garlic
1 teaspoon cumin
1 cup salsa verde
1 cup sour cream
1 Tablespoon chopped jalapenos (from the can)
1 cup of cotija cheese, shredded or crumbled
1/2 cup shredded Mexican cheese blend
1/2 cup cream cheese
1/2 cup turkey or chicken stock
10 6 inch corn tortillas

Rice:

2 cups long grain rice
1 Tbs turmeric powder
4 cups water
1 tsp salt
2 bay leaves
2 garlic cloves smashed

For rice:

Combine all ingredients, over high heat.  As soon as it comes to a boil, reduce the heat and simmer for 20 minutes or until  water is absorbed.  Fluff with a fork and serve alongside the enchiladas.

For Enchiladas:

In a small bowl, combine the salsa verde, 1/2 cup of the sour cream and the chopped jalapenos.  Stir together and set aside.

In a saute pan over high heat, place 1 Tablespoon of oil, heat to shimmering and place the onions and garlic and cumin in the pan.  Reduce heat to medium and stir until the onions are soft and translucent.

Add the chopped turkey meat, half of the salsa mixture, half of the cream cheese, half of the shredded cheese and half of the cotija cheese, and turkey stock.  Heat to combine and melt the cheeses.

Grease a 9x13 inch pan.

Working with one tortilla at a time, fill with 2 heaping tablespoons of filling, roll them cigar style and lay seam side down in the casserole dish.  Continue until all of the tortillas are filled.  Pour the remaining salsa mixture over the top and top with all of the remaining cheeses and sour cream.

Place in 350 degree oven and bake for 20 minutes or until the cheese is golden and bubbly.

Serve with rice and enJoy!

Gobble Gobble

As is evidenced by this blog, I LOVE to cook! I inherited this gift from my mother and as a result, holiday's around our house means food wars between my mother and me. Only occasionally does it get ugly. We usually manage to keep the peace. Our wars always revolve around the food choices. My mom tends to prefer the traditional and I tend to prefer the out of ordinary fare. I might make mashed potatoes, but they will have browned butter, or boursin cheese stirred in. In order to keep the peace, I have made it my goal to find ways to improve on texture and taste while keeping the traditional aspect alive. This turkey recipe is the absolute best way to make a turkey hands down. Please don't feel like you have to use the exact same flavors as I have listed here, but the basic recipe is essential. I like the flavors of classic sage, rosemary and thyme, but I don't like them to be too bold, so I have toned them down with the addition of citrus, apples and onions. But please don't skip on the brining process, it surely creates the most moist and flavorful meat possible.


Please note that you will need to plan ahead, as the brining process takes 24 hours prior to cooking your turkey.

Brine:

• 3/4 cup salt
  1/2 cup brown sugar
  2 oranges, quartered
  2 lemons, quartered
• 2 Apples, quartered
• 4 sprigs thyme
  4 sprigs rosemary
• 4 leaves of fresh sage
• One large onion sliced thickly
•  
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, apples, thyme, rosemary, sage and onion.
  
  Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
  
  
  
  Turkey Ingredients:
  8 Tbs. (1 stick) unsalted butter, at room
  temperature
  2 tsp fresh Thyme
• 2 teaspoons fresh rosemary
• 1 tsp fresh sage
• Finely grated zest of 2 oranges
  Finely grated zest of 1 lemon
  1/2 tsp. freshly ground pepper
  
  Directions:
  
  Remove the turkey from the brine, rinse well with cold water, pat dry and let the turkey stand at room temperature for 1 hour. 

Position a rack in the lower third of an oven and preheat to 400°F.

In a bowl, using a wooden spoon, beat the butter, herbs, orange zest, salt and pepper until well blended. Set aside.

Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread one-third of the butter mixture evenly under the skin. Spread one-third of the mixture inside the body cavity, then spread the remaining mixture evenly on the outside of the turkey. Truss the turkey if desired using kitchen twine.

Place the turkey, breast side up, on a rack in a large roasting pan and roast for 45 minutes. Reduce the heat to 325°F and continue roasting, basting every 30 minutes with the pan juices. After about 2 1/2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be 3 to 3 3/4 hours.

Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 minutes before carving.

Serves 12 hungry people. 

Simple Herb Roast Chicken

There is something very warm and comforting about a simple roasted chicken on a chilly autumn evening.  It need not be complicated in flavor or preparation, but there are a few key points to getting it just right.  Start with a high-quality bird, season it correctly, cook it at a high temperature for the ideal amount of time for its weight and let it rest before you carve it.

The herbs listed here are ones that make a good simple roast chicken, but of course you can add any of your favorite herbs.  I sometimes add lemon or orange slices as well.  Slice them very thinly and slip a few slices under the skin with your herbs, and don't forget to stick a few in the cavity as well.  The juices from the citrus will steam on the inside, infusing the chicken with even more flavor.

This can be served with just about anything from mashed potatoes to buttered noodles and of course the leftovers are just as versatile.  Use them for soup, chicken tacos, sandwiches, pasta... Be creative!



This is my niece Elisa in Versailles in 2007
I know this has nothing to do with Roast Chicken, but I'm feeling nostalgic.
France is incredibly beautiful in the fall.

 Ingredients:
1 roasting chicken, 4 to 5 lb.
2 teaspoons chopped fresh rosemary, plus one 4-inch sprig
1 Tablespoon chopped fresh thyme, plus 3 bushy sprigs
1 Tablespoon chopped parsley (preferably Italian Flat leaf)
1/4 cup extra-virgin olive oil, plus more for rubbing
Freshly ground pepper, to taste
2 tsp. kosher salt, plus more, to taste
1/2 small yellow onion
3 large garlic cloves
Directions:


Preheat the oven to 425°F. Cut off the chicken’s tail with kitchen scissors. Remove the giblets and remove the excess skin and fat from the cavity and neck.

In a small bowl, stir together the chopped rosemary, thyme and parsley and the 1/4 cup olive oil and season with pepper. Gently separate the chicken skin from the meat with your fingers, being careful not to tear the skin. Loosen the skin above the cavity the same way, reaching in as far as possible to loosen the skin on the tops of the thighs and legs. Slip the herb mixture between the skin and flesh, and rub it evenly over the exposed meat, covering it as much as possible. Pat the skin back into place and tuck the wing tips under.

Season the cavity with the 2 tsp. salt, then stuff with the herb sprigs, onion and garlic, pushing them in as far as they will go. Tie the legs together with kitchen string.

Rub the outside of the chicken with olive oil and season well with salt. Place, breast side up, in a roasting pan. Roast the chicken until the juices run clear when the thigh is pierced, about 1 hour and 10 minutes (12 to 15 minutes per pound), or a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°F. THIS IS VERY IMPORTANT:  Let the chicken rest for 15 minutes before carving.  This will allow the juices in the chicken to re-distribute into the meat, making it stay moist, tender and flavorful.

enJoy!

Hot Tamale!

I LOVE me some tamales!  My best friend is half Mexican and as is Mexican tradition, tamales were always served at the Christmas festivities in her house. Man, I loved going over there on Christmas eve to partake in the treat! One year I asked her mom how she made her tamales and she looked at me (like I was crazy), laughed and said "I'm not stupid, I order them from Cuca's!" (Cuca's being the local taco stand in town). She told me that they were way too labor intensive for her and that Cuca made them perfectly already. After hearing this, I concluded that tamale making was not going to be in my future and was best left to Cuca's.

As my cooking skills and love of food grew over the years, I decided to take on the

challenge. I made them once at home and decided that although they are time consuming, they really are not difficult and the reward is awesome. A few years ago, I mentioned to one of my lady friends that I wanted to make them again. She quickly invited herself to join, we added another friend to the party and began a new tradition of our own. Although we do not reserve this adventure for holidays, we do always have an adventure! Tamale day is sort of like Las Vegas for us (much less glamorours of course)...what happens or is said on tamale day, stays on tamale day!  It's an awesome opportunity to have some quality friend time. ***Due to this motto, I don't have pictures of the assembly process, but will get some posted soon***

All that said, while tamales are not hard to make, they are quite time consuming, so be prepared for a half day adventure. This recipe will yield 24-30 tamales, depending on how heavy handed you are with the dough. Even if you only want a few, I recommend that you go ahead and make a whole recipe, as they freeze beautifully!  And while your at it, double the recipe and keep the extras frozen for a nice afternoon treat, or a quick weekday lunch.

Ingredients:

For the Meat Filling:
2 Pounds of boneless skinless chicken breasts
8 dried California chili peppers (can be found in the Mexican aisle of your grocery store)
1/2 teaspoon chili powder
1 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1 small yellow onion, finely chopped
3 cloves of garlic, minced
1/2 cup of chicken stock
1/4 cup of juice from canned jalapenos

For the wrappers:
One bag of dried corn husks (can be found in the Mexican aisle of your local grocer)

For the dough:
4 cups of masa harina
2 1/4 teaspoons baking powder
1 teaspoon of cumin
2/3 cup of lard
2 to 4 cups chicken broth
Salt to taste

Directions:

For the wrappers:
About an hour prior to the start of your adventure, place the husks in a large bowl or pot and cover completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.

For the Meat:
Place the chicken breasts in a pot and cover with water.  Bring it to a boil, reduce the heat to keep them simmering and let cook until the chicken is cooked through (approx 20 minutes).

While this is happening, place your dried chili peppers in a small pan and cover with water.  Bring the water to a boil and turn off the heat.  Cover the pan and let the chili's steep for 15 minutes to soften them.  Once they have softened, remove the stems and place them in a blender (reserving the liquid).  Add the remaining "filling" ingredients and blend, adding the reserved chili liquid, one Tablespoon at a time, until a thick sauce is formed (about the same thickness as a gravy).

Remove the chicken from the hot liquid and let cool until handleable.  Shred the chicken and toss it with the red chili sauce.  Season to taste with salt and pepper.  Remember that this is the main source of flavor for your tamale, so make sure it is slightly hotter and more seasoned than you think it should be.  The bland flavor of the masa will tone down the flavor of the chicken mixture once it is combined.

For the dough:
In the bowl of a mixer, place the lard and mix on high speed until it is slightly fluffy looking.  Add the masa, cumin, and baking powder and mix to combine. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.

To assemble the tamales:

Remove two corn husk from the water and pat to remove excess water. Lay them together with the wide sides overlapping each other.  Spread about 1/3 of a cup of the dough in an even layer across the middle of the husk to within 1/2-inch of the edges. Spoon about a heaping Tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the ends under to finish creating the tamale.  Use a string or a thin strip of the corn husks to tie aournd the middle of the tamale, holding the loose ends in place.  Repeat until all the husks, dough and filling are used.

To steam the tamales:

Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Layer the tamales on top of the steamer basket.  Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.

Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.

Beef, It's what's for dinner

One of my favorite meals is Beef Stroganoff.  I've taken years to perfect it with just the right amount of rich beefy flavor and creamy goodness in the sauce.  The beauty of this dish is that you can use almost any cut of beef and while I have never done it with ground beef, I know it would be just as good.  There are not a lot of ingredients in it either, making for a nice "on the fly" meal.  This is delicious enough to serve for a dinner party, but easy enough to prepare on any hurried evening.  Although this is traditionally served over noodles, it is excellent served over steamed white rice.

Beef Stroganoff

Ingredients:

1 Pound of Wide Egg Noodles
2 Tablespoons of Butter
1 pound of beef (sirloin and rib eye are my favorites)
1 Tablespoon of flour
1 tsp salt
1/2 teaspoon pepper
1 pound of white mushrooms (although any kind would be good)
1 Medium yellow or white onion
2 cloves of garlic
1/2 cup white wine (optional)
3 cups of beef broth
1 teaspoon of dill
1 cup of sour cream

Directions:

Prepare the noodles as directed on the packaging.

While the noodles are cooking, slice the beef across the grain in as thin of slices as possible.  The thinner you slice, the more tender the beef will be once cooked and of course the faster it will cook.  To make this easier, I like to put my beef in the freezer for about 15 minutes prior to slicing it.  This will firm it up enough to make your slicing much easier.

Toss the sliced meat with the flour, salt and pepper to lightly coat your meat.  This is called dredging.  Set this aside while you prepare the remaining ingredients.

Chop the onion in medium dice
Slice the mushrooms (whatever thickness you like)
Crush the garlic cloves

Place a large skillet over high heat and put the butter in the pan.  As soon as it melts, add the beef and fry until it starts to brown and cooked through.  Add the mushrooms, onions and garlic and continue to cook until the onions and mushrooms are starting to soften.  Don't be afraid to get some good browning on your ingredients at this point.  The more you brown, the more flavor you get.  Although, be careful not to actually burn.  That flavor is not such a good one! 

Reduce the heat to medium and add the white wine.  Cook until the wine is reduced in half. 

Add the beef broth, increase heat to medium high and bring to a boil.  Add the dill and continue to cook until the broth is reduced by about half (approximately 5 minutes). ***Alternately, you can add one and a half cups of water and 1 Tbs of beef bullion paste and skip the reducing process, but do make sure to bring the liquid to a boil before proceeding*** 

Turn the heat off and stir in the sour cream.

Do not bring the stroganoff back to a boil once you have added in the sour cream, this will likely cause it to separate and create an unappealing texture to your sauce.

Serve piping hot over the warm egg noodles.

enJoy!

Tom Kha Gai...I don't speak Thai..

But I sure do like their food. Haha!  Tom Kha Gai is that delicious Thai soup with coconut milk, chicken, mushrooms and as my friend calls them "leaves and twigs".  Don't eat the leaves and twigs, but they sure make the soup taste good.  I was astonished when I found out how easy this soup was to make.  It does require a few special ingredients, but most are available at your local grocer.  However, I would encourage you to venture into your local Asian food markets.  The items (specifically produce) that they sell are usually less expensive, and much better quality than what you find at your grocer.  Kaffir lime leaves really make a difference in this recipe, and you will most definitely not be able to get those at your regular grocer. Don't be intimidated!  Go in there and ask questions if you don't know what things are.  I have never been to an Asian market where they were not more than happy to help me identify things.  Please note that the chili paste in this recipe is similar to Sriracha, but a little thicker and spicier.  If you choose to use the sriracha, you will want to use a little bit more than what is called for.

Tom Kha Gai
Chicken Coconut soup with lemongrass

Ingredients:

Lemon Grass, Galangal Root, Kaffir Lime Leaves, Ginger Root

1 Tablespoon of red chili paste
2 shallots finely chopped
1 Tbs vegetable oil
4 cups chicken broth
8 large slices of peeled fresh galangal or 4 slices of fresh ginger (slices should be about 1/2 inch thick)
1 large lemongrass stalk.  One large stalk is equal to about 4 of the little ones found in most grocery stores or about 16 inches long.  Crush each piece with a hammer or the backside of a knife to release more flavor.
16 kaffir lime leaves or the grated zest of 1 large lime
2 14 ounce cans of coconut milk
1/4 cup of lime juice
2 Tablespoons Thai fish sauce
2 Tbs light brown sugar
1 pound of boneless skinless chicken breast cut into thin slices
1/2 pound of fresh white mushrooms sliced
Fresh cilantro for garnish

In a large soup pot over medium heat, place the oil and heat until shimmering.  Add the chili paste and shallots and stir until fragrant and shallots are slightly softened.  Add the broth, galangal, lemongrass, and lime leaves.  Bring to a boil and boil for 2 minute.

Reduce heat to low and add in the coconut milk.  Stir to combine and bring to a simmer.  Add the lime juice, fish sauce and brown sugar.  Simmer for 5 minutes.  Add the chicken pieces and simmer until tender.  The thinner your slices, the quicker they will cook, so keep an eye out so you do not over cook your chicken.  Add the mushrooms and simmer for 2 more minutes.

Serve piping hot, with extra Sriracha for those who like extra heat.

enJoy!