Friday, November 15, 2019

Seared ahi tuna recipe

Seared ahi tuna recipe

Ingredients

  • 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
  • 2 Tbsp dark sesame oil

  • 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)

  • 1 Tbsp of grated fresh ginger

  • 1 clove garlic, minced

  • 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)

  • 1 teaspoon lime juice

Method

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

Tuesday, November 12, 2019

Potato pancakes

Potato pancakes

Ingredients

  • 4 cups shredded peeled potatoes (about 4 large potatoes)

  • 1 large egg, lightly beaten

  • 3 tablespoons all-purpose flour

  • 1 tablespoon grated onion

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • Oil for frying

  • Chopped parsley, applesauce and sour cream, optional

Directions

  • Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper.

  • In a large nonstick skillet, heat 1/4 in. of oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.

Monday, November 11, 2019

Spatchcock turkey recipe

Spatchcock turkey recipe

Ingredients


  • 3 large onions, roughly chopped (about 1 1/2 quarts)

  • 3 large carrots, peeled and roughly chopped (about 1 quart)

  • 4 stalks celery, roughly chopped (about 1 quart

  • 12 thyme sprigs

  • 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved

  • 2 tablespoons vegetable oil

  • Kosher salt and freshly ground black pepper

  • 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth

  • 2 bay leaves

  • 3 tablespoons butter

  • 4 tablespoons flour

Directions

Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.

Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.

Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.

While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.

Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.

When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.

Roast turkey recipe

Roast turkey recipe

Ingredients


1/4 pound (1 stick) unsalted butter

1 lemon, zested and juiced

1 teaspoon chopped fresh thyme leaves

1 fresh turkey (10 to 12 pounds)

Freshly ground black pepper

1 large bunch fresh thyme

1 whole lemon, halved

1 Spanish onion, quartered

1 head garlic, halved crosswise

Directions

  1. Preheat the oven to 350 degrees F.

  2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.

  3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

  4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

  5. Slice the turkey and serve.

Friday, November 8, 2019

Peach preserves




Ingredients

    • 12 fresh peaches, pitted and chopped

    • 4 1/2 cups white sugar

    • 1 (2 ounce) package dry pectin

    • Add all ingredients to list

    • Directions

      2 h
  1. Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .

  2. Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.

  3. Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf

These fragrant, fruity preserves are amazing on toast, biscuits, and pork chops.

Pita bread

Pita bread

Ingredients

  • 1 (.25 ounce) package active dry yeast

  • 1 cup warm water (90 to 100 degrees F/32 to 38 degrees C)

  • 1 cup all-purpose flour

  • 1 1/2 tablespoons olive oil
  • 1 3/4 teaspoons salt

  • 1 3/4 cups all-purpose flour, or more as needed

  • 1 teaspoon olive oil, divided

  • Add all ingredients to list
  • Directions

    3 h 15 m
  1. Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.

  2. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.

  3. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.

  4. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.

  5. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.

  6. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.

  7. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.

  8. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.

  9. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.


Thursday, November 7, 2019

Omelette in a bag



Ingredients


2 tablespoons grated Cheddar

1 tablespoon diced green bell pepper

1 tablespoon diced tomato

1 1/2 teaspoons finely diced green onion

2 slices ham, chopped

2 mushrooms, sliced

Pinch of kosher salt and freshly ground black pepper

1/2 teaspoon chopped chives

Directions

  1. Bring a large pot of water to a boil, then reduce to a simmer.

  2. Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal.

  3. Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives.

Seared ahi tuna recipe

Ingredients 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick) 2 Tbsp dark sesame oil 2 Tbsp soy sauce (or 2 teaspoons of wheat...