Published by mel on November 14, 2008 in entree.
Some people might say there’s something missing at our Thanksgiving table. They might say that the conspicuous absence of a large, roasted bird means that it’s not Thanksgiving at all. But my family would disagree. I don’t remember the last time my mom roasted a whole turkey. They’re difficult to carve, easily dry out and everyone fights for the white meat. My mom tried a Turkey Roulade one year, and we haven’t looked back since.
Usually, we make a prosciutto and sage-stuffed turkey breast, wrapped in peppered bacon and basted with pear jam. It’s absolutely delicious. The bacon and jam keep the turkey nice and juicy, and the pepper is a perfect contrast to the sweet jam. My mom’s been doing this turkey for years, and we decided to change it up a little this year. We picked our filling ingredients and I volunteered to make a test turkey.
Instead of prosciutto and sage, I stuffed it with caramelized onions and figs, goat cheese, cranberries and chopped toasted pecans. I still wrapped it in bacon — how could I not wrap it in bacon? — but I did skip the pear jam and I couldn’t find peppered bacon.
The new filling was a definite success. It was rich, tart and sweet without being overpowering. I had skipped the pear jam because I thought the filling would be too sweet, but the sweetness actually mellowed out while the turkey roasted and the bacon didn’t caramelize as well as I’d hoped, so the pear jam will be back on Thanksgiving day. I also missed the spicy kick from the peppered bacon to counteract the rich filling, so I’ll redouble my efforts to find before the big day.
It’s not a traditional turkey, but it’s delicious, easy to slice, easy to serve. I already can’t wait to hit up the leftovers in my fridge!
Continue reading ‘Thanksgiving Test Recipe: Bacon-Wrapped Turkey Roulade’
Published by mel on October 7, 2008 in entree, recipe and sides & bites.
Photo Credit: Agustin Sanchez
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Awhile back, the Ile de France cheese company sent me a free wheel of Camembert cheese to blog about. Since one would be insane to turn down free cheese, I accepted and made roasted fig, prosciutto and camembert “sushi” drizzled with honey. Nothing better than creamy cheese, fruit, cured meat and honey. Nothing.
I guess it was a success because Ile de France sent me some more free cheese. This time, a large piece of goat cheese and the chance to submit my recipe for a chance to win $1,000! Free cheese and a chance to win some cash? Yes please. So, I invited my photographer friend and co-worker Augi and his wife Meli (one of my homeys from high school) over for goat cheese tartlets.
Photo Credit: Agustin Sanchez
I made a simple tart crust, which I stuffed into mini-muffin tins for appetizer-sized tartlets. Because I couldn’t decide on just one filling, I made five. And it can’t hurt my chances in this contest, right? Here were the 5 finalists:
- Cracked Pepper Smoked Salmon & Dill (my favorite, I think) - #4 in photo above
- Dried Apricot, Almond and Honey (Tom’s favorite) - #1 in photo above
- Roasted Fig - #3 in photo above
- Cardamom and Mustard Seed-spiked Butternut Squash - sadly, not pictured
- Caramelized Onion & Pear (my second favorite) - #2 & #5 in photo above
Photo Credit: Agustin Sanchez
The point here is that you can have fun with the fillings and the possibilities are endless. Each were tasty little bites and my guest photographer snapped away while I cooked and sipped from a Red Hook ESB. A perfectly relaxing Sunday afternoon.
Continue reading ‘Goat Cheese Tartlets, 5 Ways’
Published by mel on August 15, 2008 in entree, recipe and sides & bites.
Phew! I’m back from vacation! I was actually back on Monday, but have been so busy working and running around that I’ve neglected the blog, which is very very bad of me. But here I am, and so ready to start cooking.
I ate so well on my trip! We had farm-fresh salad, pork loin, blue cheese and tons of wine in Napa. Delicious chorizo and polenta mussels in Portland, which I am dying to recreate. Fried chicken on biscuits with honey, mustard and pickles (awesome!). Chilled fennel soup with dungeness crab, avocado and grapefruit in Vancouver. Oh! and Japanese-style hot dogs with terriyaki, kewpie mayonnaise and toasted nori (best hot dog ever!). And so many micro-brewed beers and local wines! I can’t wait to re-create all of those flavors.
But for now, I’ve got 2 recipes to post. (I’m trying to make up for being such a slacker.) The first is a pretty fig and fennel salad with shaved pecorino cheese and a lemony dressing. It’s a light and easy meal perfect for summer and fancy enough to serve guests. But you have to make it now before figs go out of season!
The second is a 10-minute honey mustard chicken. It’s honestly as simple as five ingredients and a hot pan. The result is a sweet and tangy chicken perfect for a side of potatoes or on top of a salad. So easy and I bet you have the ingredients in your fridge right now.
This weekend, I’ll be making some new things inspired by my Pacific Northwest trip. I’m hoping they come out well enough to post some fun new recipes.
Continue reading ‘fennel & fig salad | 10-minute honey mustard chicken’
Published by mel on July 16, 2008 in recipe and sides & bites.
Awhile back, someone from Ile de France cheese contacted me and asked if I would be interested in some free cheese to feature on the blog. Free cheese? Camembert? Yes please. So, what is Camembert exactly? It’s like a stronger-tasting brie. Creamy and tangy, a bit nutty and very delicious. Now, to come up with a good recipe to showcase the cheese. I feel like a contestant on Top Chef.
Ever since black mission figs started appearing at the stores, I’ve been roasting them with olive oil, sugar and lots of black pepper. They emerge from the oven caramelized and just a bit spicy. Absolute heaven and perfect for a cheese plate. A cheese plate is a bit indulgent for just me and my husband, so I made “sushi” rolls with the roasted figs, the Camembert and prosciutto. Drizzled with honey and sprinkled with truffle salt, these are an indulgent and delicious snack, hors d’oeuvre or appetizer. You can also stack all of the ingredients into a crusty baguette for a most delicious sandwich.
Continue reading ‘roasted fig, camembert & prosciutto “sushi” rolls’
Published by mel on June 27, 2008 in entree, recipe and sides & bites.
The end of June is one of the best times of the year. The sun rises early and sets late, the 4th of July is just around the corner and black mission figs are finally in season! I love figs, and while I’ll never pass up dried figs, there’s nothing like a fresh one. I think people are scared off my their weird appearance, or maybe they’re just traumatized by Fig Newtons. Whatever the case, nobody seems to buy them at my local grocery store, which just leaves more for me.
I love them caramelized, grilled, drizzled with honey and especially on a pizza. They add just enough sweetness to complement the salty prosciutto and cheese without being cloying. Delicious! Go get them now before they’re gone for the summer. A tip on storing them: Keep them in the fridge. They grow mold quickly if it’s hot an humid out.
Now put the mold out of your mind and go get your fig on…
Continue reading ‘black mission fig & prosciutto pizza’
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