ROASTED POTATOES WITH ROSEMARY & GARLIC

 

There are 3 keys to making good roasted potatoes.

 

First, use creamy red potatoes, which will hold their shape during the long cooking time.

 

Second, leave the potatoes alone as they roast, turning them just once, so that the exterior of each potato cube can develop a thick brown crust.

 

Third, add the seasonings, especially the garlic, when the potatoes are almost done to prevent them from burning and tasting bitter.

 

1 ½ lbs baby red potatoes, scrubbed & cut into 1” chunks

3 Tablespoons extra virgin olive oil

4 medium garlic cloves, minced

1 Tablespoon fresh Rosemary, whole or chopped leaves

¼ teaspoon salt pinch of black pepper

 

Preheat oven to 425 degrees.

 

Pat the potatoes dry with paper towels – it is very important that they be dry before coating with oil.

 

Place the potatoes on a large rimmed baking sheet.

 

Drizzle 1 ½ Tablespoons of oil over the potatoes, and toss them with your hands to coat them evenly.

 

Place the baking sheet in the oven.

 

Roast the potatoes, turning only once halfway through the cooking time – cook until golden brown – about 45 minutes.

 

Meanwhile, combine the remaining 1 ½ Tablespoons of oil in a small bowl with the garlic, Rosemary and salt. Drizzle mixture over potatoes, turn the potatoes to coat them with this seasoned oil, and return to the oven.

 

Bake until the potatoes have absorbed the seasoned oil and become crisp – about 5 minutes.

 

Transfer the potatoes to a serving bowl and serve immediately.

 

SERVES 4 as a side dish

ROASTED CAULIFLOWER WITH

FRESH HERBS & PARMESAN CHEESE

 

12 cups cauliflower florets (about 2 heads)

1 ½ Tbls.  olive oil

1 Tbls. chopped fresh parsley

2 tsp. chopped fresh thyme

2 tsp. chopped fresh tarragon

3 garlic cloves, minced

¼ cup (1 oz) grated fresh Parmesan cheese

2 Tbls. fresh lemon juice

½ tsp salt

¼ tsp. freshly ground black pepper

 

Preheat oven to 450

 

Place cauliflower in a large roasting pan.

 

Drizzle with oil; toss well to coat.

 

Bake at 450 degrees for 20 minutes, or until tender and browned,

stirring every 5 minutes.

 

Sprinkle with parsley, thyme, tarragon and garlic.

Bake 5 minutes.

 

Combine cauliflower mixture, cheese and remaining ingredients in a large bowl;

 

Toss well to combine – Serve immediately.

 

Yield: 8 servings (1 cup per serving)

FRESH SAGE STUFFING

 

Here's the classic sage stuffing to grace your chicken or turkey and fill the house with the heavenly aroma of the holidays

 

one loaf of slightly stale bread, cubed

1/2 cup chopped onion

1/2 cup chopped celery

4 Tbsp fresh sage leaves, chopped

4 Tbsp fresh parsley leaves, chopped

1/4 cup melted butter

1/2 tsp salt

1/2 tsp garlic powder

 

If cooking outside of bird only: ¼ - ½ cup chicken broth

 

optional: Pecans, dried cranberries, mushrooms

(1/4 cup approximately)

 

Mix with hands until all ingredients are combined well.

Stuff your bird with mixture

Or

Place in a casserole dish

 Drizzle with 1/4 cup chicken broth 

Bake 350 degrees for 20 to 30 minutes.

Young Carrots with Tarragon

 

 

2 bunches young carrots, finger width and any

              length (1 pound trimmed)

1-cup low-sodium chicken stock or water

½ teaspoon sugar

¼ teaspoon salt

1 Tablespoon unsalted butter

2 Tablespoons coarsely chopped fresh Tarragon

 

Cut off the tops of the carrots. Peel and wash them. Put them in a sauté pan large enough to hold them in a single layer (10 to 12 inches) and add the stock, sugar, salt and butter. Bring to a boil over medium heat, cover and let the carrots boil gently until they can be easily pierced with the tip of a paring knife or fork but are still firm – 5 to 6 minutes.

 

Remove the lid and continue to boil until all the liquid evaporates and the carrots are coated with a glaze. Add the Tarragon to the pan, toss and transfer to a warmed serving dish.

 

NOTE: If you can’t find young carrots, substitute 1 pound trimmed larger carrots, cut diagonally into ¼ inch slices.

 

HERB SUBSTITUTIONS: In place of Tarragon, use an equal amount of coarsely chopped mint, dill or chives – or 1 Tablespoon coarsely chopped marjoram or lemon thyme

Roast Turkey With Herb Butter

 

Serves 10; Prep time: 1 hour; Total time: 5 hours

 

The herb butter can be made a day ahead and refrigerated. Return to room temperature before using

 

5 tablespoons butter, room temperature

1 tablespoon each chopped fresh rosemary, sage, and thyme

Coarse salt and ground pepper

whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)

4 to 6 large carrots, halved crosswise

2 large onions, cut into 8 wedges

2 stalks celery, halved crosswise

Preheat oven to 350°, with rack in the lowest position. Make herb    butter: n a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.

To prepare and stuff the turkey: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with stuffing.

Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.

Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin. Rub herb butter under the skin.

Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles.

Cut neck into pieces; mix with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.

Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°, about 3 hours.

Remove foil; raise oven heat to 400°. Continue roasting, basting occasionally, until thigh reaches 180°, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

Rich Gravy

 

Makes 6 cups;

Prep time: 45 minutes

 

1 cup dry white wine

2/3 cup all-purpose flour

8 cups water

Coarse salt and ground pepper 

 

Take the finished turkey out of the roasting pan to rest before carving. Place the pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until liquid has evaporated, about 5 minutes.

 

Add 1 cup dry white wine. Cook, stirring constantly, until syrupy, 1 to 2 minutes. Add 2/3 cup all-purpose flour; cook, stirring, until flour is incorporated and browned, about 2 minutes.

Slowly add 8 cups water; bring to a simmer, stirring, about 5 minutes. Continue cooking, stirring occasionally, until gravy reaches desired consistency, 10 to 15 minutes. Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with coarse salt and ground pepper. Keep warm; whisk well before serving

 

Note:

If your gravy turns out too thin, combine 1 tablespoon flour with 3 tablespoons water in a small jar, and shake to mix. Gradually add to the gravy as it cooks, stirring constantly to prevent lumping. Repeat if necessary.

 

If your gravy is too thick, stir in a little water