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Tag Archives | Fall 2011 Recipes

inKitchenChili

WHITE TURKEY CHILI

white turkey chili

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 4.5-ounce cans chopped green chiles
2 chipotle chile peppers in adobo sauce, pureed
2 teaspoons ground cumin
2 teaspoons dried oregano
Pinch cayenne pepper
6 cups chicken or turkey stock
4 cups roast turkey, shredded into smallish pieces
2 cups leftover vegetables, like corn, diced sweet potatoes, carrots
or white potatoes
2 cans Navy or Great Northern beans, drained and rinsed
¼ cup warmed milk
2 tablespoons masa harina (corn flour) or fine cornmeal
Salt and pepper to taste
Sour cream, shredded Monterey Jack cheese, tortilla chips and fresh cilantro for garnish

Heat olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté until soft and translucent, about 5-7 minutes. Stir in garlic, green chiles, chipotles, cumin, oregano and cayenne. Cook a few minutes more until garlic and spices are fragrant.

Add stock, turkey, vegetables and beans, and bring to a simmer.

In a small bowl, whisk together the warmed milk and the masa harina or cornmeal. Add to the pot and gently stir until completely incorporated.

Simmer, partially covered, for about 15-20 minutes, or until chili has thickened up a bit. Adjust the seasonings and add salt and pepper to taste.

Serve with a dollop of sour cream, some shredded cheese, cilantro and crispy tortilla chips.

Serves 4-6

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inKitchenPotPie

TURKEY BISCUIT POT PIE

turkey biscuit pot pie

3 tablespoons butter
1 medium sweet onion, diced
1 cup diced carrots
1 cup diced celery
3 tablespoons all purpose flour
2 cups turkey or chicken stock
¼ cup plus 1 tablespoon heavy cream, divided
1 ½ teaspoons poultry seasoning
1 cup prepared turkey gravy
4 cups roast turkey, shredded
2 cups cooked vegetables, such as green beans, corn, broccoli, squash or potatoes
Salt and pepper to taste
1 package refrigerated biscuit dough

Preheat oven to 400 F.

Heat butter in a Dutch oven or large, oven-safe saucepan over medium heat. Add onions, carrots and celery, and sauté until soft and tender, about 10 minutes.

Add the flour and cook over medium-low heat, stirring constantly, for 2 minutes.

Whisk in stock, 1/2 cup cream and poultry seasoning and bring to a boil.

Reduce heat and simmer uncovered, stirring occasionally, until mixture thickens. Stir in the gravy, turkey and cooked vegetables. Season with salt and pepper to taste.

Open package of dough and remove biscuits. Carefully place biscuits on top of turkey mixture in a single layer. Lightly brush the tops of the biscuits with the remaining tablespoon of cream.

Bake until browned and bubbly, about 15-20 minutes.

Serves 4-6

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inKitchenEnchilada

CRANBERRY SAUCE CROSTATA

Cranberry Sauce Crostata

1 circle refrigerated piecrust dough
1½ cups cranberry sauce, homemade or canned
2 tablespoons brown sugar, divided
1 tablespoon lime juice
1 tablespoon heavy cream
1 tablespoon granulated or turbinado sugar for sprinkling

Preheat oven to 400 F. Take piecrust out of package and let sit at room temperature for about 15 minutes.

Combine cranberry sauce, 1 tablespoon brown sugar and lime juice together in a small saucepan. Heat over low heat until sugar has dissolved.

Taste, and add more brown sugar if desired. Remove from heat and set aside to cool.

Unroll piecrust dough on a baking sheet lined with parchment paper or a silicone mat. Spread the cranberry sauce mixture on top of the crust, leaving a 1 ½-inch border all around. Gently lift the unfilled border of dough up and onto the filling, pleating and tucking as you go.

Lightly brush the dough with the cream, then sprinkle it with the granulated or turbinado sugar.

Bake for 25-30 minutes, until the pastry is golden brown and the cranberry sauce is bubbly. Allow to cool to room temperature before serving.

Serves 6

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inKitchenCrostata

TURKEY ENCHILADAS SUIZAS

Turkey Enchilada Suizas

2 tablespoons olive oil
1 large onion, diced
4 4.5-ounce cans of diced roasted green chiles, divided
4 cups roast turkey, shredded
1 whole jalapeno, seeded and finely diced
½ cup chicken broth
2 teaspoons garlic powder
½ teaspoon ground cumin
Salt and pepper, to taste
2 cups sour cream, divided
2 cups jarred tomatillo sauce, divided
2 cups mild, white cheese like Queso or Monterey Jack, shredded
12 large flour tortillas

Preheat oven to 350 F.

To make the filling, heat the oil in a large skillet over medium heat. Add onions and sauté until translucent and slightly softened, about 5 minutes.

Add half of the diced peppers, the turkey, jalapeno, garlic powder and cumin, and continue to sauté about 2 minutes more. Add broth and 1 cup sour cream. Bring to a simmer until most of the liquid has evaporated, about 3-5 minutes. The mixture should be thick and creamy.

Season with salt and pepper to taste. Remove from heat and set aside. To make the sauce, combine tomatillo sauce, remaining sour cream, remaining chile peppers and a pinch of salt together in a blender and puree until smooth. Set aside.

To assemble, ladle 1/3 of the sauce on the bottom of a 9 x 12 casserole dish. Spoon about 1/3 cup of the turkey mixture onto one side of each tortilla. Sprinkle about 1 tablespoon cheese on top and roll them up. Arrange, seam side down, in a single layer in the casserole dish. Cover with the rest of the sauce and sprinkle with the rest of the cheese. Bake 25-30 minutes, or until sauce gets bubbly and cheese starts to brown.

Makes 12 enchiladas.

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RAY'S BEIGNETS

¼ ounce yeast
¾ cup warm water (110º-115ºf )
½ cup cream (110º-115ºf )
2 tablespoons sugar
1 egg
½ teaspoon salt
2 tablespoons softened butter
½ teaspoon vanilla
3 ½ cup flour plus ¼ cup for kneading
Vegetable oil

Proof the yeast by mixing it with the water, cream, and sugar in a mixing bowl. Let the bowl stand in a warm place for 5-10 minutes or until the mixture is frothy.

Add egg, salt, butter, and vanilla to the bowl. By hand or with the dough hook attached to your mixer, slowly add the 3 ½ cups flour. Stop the machine every now and again to scrape down the bowl. Continue mixing until you have soft elastic dough.

Turn dough out onto a clean dry slightly floured surface and knead until texture is very elastic. Add in enough flour during the kneading so the dough is not sticky.

Place dough into a buttered bowl and cover with plastic wrap. Allow to rise in a warm environment until it is double in size (about 45 minutes to 1 hour). Then punch dough down and roll it out on a well-floured surface to form a ½-inch thick square (it will be approximately 12 X 12 inches). Cut the dough in 3-inch squares and lay them out on a well floured baking sheet. Allow to rise until double in size, (about 35-45 minutes).

Pour vegetable oil into a cast iron skillet to a depth of 1 ½ – 2 ½ inches deep. Heat to 350ºF. Carefully place the dough squares into the hot oil with a spatula. Brown evenly on both sides, you may have to do this in several batches. Remove browned beignets to a cooling rack to drain.

When all of the beignets are all cooked, sprinkle them liberally with powdered sugar and serve while still hot with chicory café au lait.

16 Beignets

Courtesy of Chef Ray Aparke, Euphemia Haye

For more delicious recipes from Chef Ray and Chef Jamie log on to ediblesarasota.com

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CHICKEN CURRY

2 large tomatoes
1/3 cup vegetable oil
2 – 3 cloves garlic, minced
1 tablespoon fresh ginger root, finely chopped
1 large onion, finely chopped
1 and 1/2 teaspoons turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
Salt and red chilie to taste
2 pounds boneless chicken, cut into bite-size pieces
1 bunch fresh cilantro, chopped

Boil a small pot of water and add tomatoes, removing as soon as the skins split. Place them in cold water to cool and then slip off the skins. Purée and set aside.

Heat oil in a deep pan. Add minced garlic and sauté for 10 seconds.

Then add the chopped ginger root and sauté until lightly browned. Add onion and sauté until golden brown. Stir in the puréed tomatoes along with the spices, adding the chilie and salt to taste. Cook for 1 minute and then add the chicken and stir well. Cook covered for 5 minutes, stirring occasionally so nothing sticks to the pot. Add water as needed to thin the gravy to desired texture and continue cooking for approximately 10 minutes or until the chicken is tender.

Serve garnished with chopped cilantro.

Serves 4-6

Courtesy of Poonam Maini, Tandoor Fine Indian Cuisine

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ALOO GOBHI(cauliflower and potatoes)

4 tablespoons vegetable oil
1 teaspoon cumin seeds
1 clove garlic, chopped
1 tablespoon fresh ginger root, chopped
1 medium red onion, diced
1 tomato, chopped (optional)
1 ½ teaspoon turmeric powder
1 teaspoon garam masala
Salt and red chilie to taste
1 medium head of cauliflower, cut into 1 ½-inch pieces
3 medium potatoes, peeled and cut into 1-inch pieces
1 small bunch cilantro, chopped

Heat oil in a shallow pan. Add cumin seeds and sauté for 2 seconds.

Add garlic and ginger root and cook until lightly browned.

Add onion and cook until golden brown. At this point, add the tomato (if using) and cook for 2 minutes. Add turmeric and garam masala, plus the salt and chilie to taste. Add cauliflower and potatoes and mix to combine everything well. Turn the heat to low and cook slowly, stirring often and adding a little water if the potatoes are sticking to the pan.

Serve garnished with chopped cilantro.

Serves 4-6

Courtesy of Poonam Maini, Tandoor Fine Indian Cuisine

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fromGoodEarthArugula

ARUGULA SALAD WITH PANCETTA CRISPS, GOAT CHEESE, CANDIED WALNUTS AND BALSAMIC VINAIGRETTE

Arugula

½ pound pancetta, cut into thin strips
1⁄4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 garlic cloves, chopped
1 teaspoon grey sea salt
1 teaspoon ground black pepper
3⁄4 cup olive oil
1 pound of Three Boys Farm Arugula
4 ounces goat cheese
Candied walnuts (from Mortons Gourmet Market)

Warm a very small amount of olive oil in a large, heavy skillet over medium high heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta with a slotted spoon and transfer to paper towel to cool, reserving the oil in the skillet for the vinaigrette (if desired).

In a small bowl, mix up the vinaigrette by whisking together the vinegar, brown sugar, garlic, Dijon, salt, and pepper until sugar dissolves. Whisk in the olive oil, adding the reserved oil from the skillet (if desired). Season with salt and pepper.

Place arugula in a large bowl. Pour the vinaigrette over top and toss until leaves are well coated. Place on a serving platter, dot with goat cheese, pancetta crisps and candied walnuts, and serve.

Serves 6

Courtesy of Tracy Freeman–edible Sarasota

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atTheTableTurkey

KEY LIME MOJO ROASTED FREE RANGE TURKEY

turkey

1 12-pound free-range turkey
Key Lime Mojo (recipe below)
Kosher salt
Cracked black pepper

One day before turkey day, make Key Lime Mojo. Remove turkey gizzards and set aside for stuffing. Remove neck and wing tips and set aside for gravy. Rinse turkey thoroughly inside and out with cold water and pat dry completely. Brush cavity with Key Lime Mojo. Season the outside with salt and pepper and brush liberally with Key Lime Mojo. Wrap and refrigerate overnight, basting every few hours with additional Key Lime Mojo.

On turkey day, preheat oven to 450 degrees. Place the turkey breast side down on an oiled rack in a roasting pan. Roast for 20 minutes. Turn turkey over breast side up, baste again and continue roasting for 20 minutes.

Reduce oven to 300 degrees and continue basting every 20 minutes. Roast until turkey reaches an internal temperature of 170 degrees when tested in the thickest part of the thigh. Let rest for about 20 minutes before carving.

KEY LIME MOJO

8 ancho chilies, soaked in 1 quart boiling water for 20 minutes, drained
3 tablespoons minced garlic
½ bunch cilantro, washed
Juice of 8 key limes
1/8 cup sherry vinegar
2 S panish onions, chopped
2 teaspoons toasted and ground cumin seeds
2 cups olive oil
Kosher salt
Cracked black pepper

Place first 7 ingredients in food processor fitted with a metal blade and process until smooth. Keep motor running and drizzle in olive oil until emulsified. Season to taste with salt and pepper.

Serves 4-6

Courtesy of Chef Tommy Klauber
Owner Polo Grill & Bar and Pattigeorge’s

Michael Klauber’s Wine Pairing (MKWP) mfw.com
Pinot Noir “Clark & Telephone Vineyard”, Belle Glos Wines,
Santa Maria Valley, 2009

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HOUSE MADE CHORIZO & OYSTER DRESSING

1 1-pound French baguette, cubed
1 pound house made chorizo
6 tablespoons unsalted butter, melted
7 shallots, thinly sliced
6 ribs celery, thinly sliced
1 pound medium oysters, with 1 cup of the liquid reserved
1 cup chicken stock
¼ cup port wine
¼ cup chopped Italian parsley
3 tablespoons chopped thyme leaves,
3 tablespoons chopped sage leaves
2 teaspoons Crystal hot sauce
¼ teaspoon nutmeg
Dash ground cloves
Kosher salt and fresh cracked black pepper to taste

Place the broth in a saucepan at the back of the stove and heat to a simmer, leaving it simmering as you work.

Heat the olive oil and butter in a Dutch oven and add the chopped pumpkin. Sauté until pumpkin begins to soften. Add chopped shallot and continue to sauté until shallot is translucent.

Add the arborio rice, stirring to coat each grain, then add the wine and stir constantly until wine is evaporated. Then, stirring at all times, add a ladleful of broth, and when it has mostly been absorbed by the rice, add another ladleful. Continue to add broth and stir for 15 – 20 minutes or until rice grains are fat and tender. If you run out of broth, add simmering water. Remove from the heat and stir in the Stilton and Parmesan. Stir in the espresso and salt and pepper to taste. Serve with a sprinkle of parsley as garnish.

Serves 4

Courtesy of Chef Derek Barnes – Owner Derek’s Culinary Casual Restaurant
MKWP – 2880, Shypoke Cellars, Calistoga, 2008

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atTheTableSoup

ROASTED BUTTERNUT SQUASH SOUP

roasted butternut squash soup

3–4 pounds butternut squash
6 tablespoons unsalted butter
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock
Salt and freshly ground pepper, to taste
Ground nutmeg, to taste, if needed
Pinch of sugar, if needed
½ cup crème fraiche or sour cream

Preheat oven to 400°F.

Leave the squash whole, but prick with the tip of a knife so they will not explode when they bake. Place on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about 1 hour. Remove from the oven and, when cool enough to handle, cut in half lengthwise. Remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.In a saucepan over low heat, melt the butter. Add the onions and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors.

Remove from heat and allow to cool.

Purée the soup with an immersion blender or in batches with a blender or food processor. Alternatively, pass the soup through a food mill placed over the pan. Return to a clean saucepan and reheat gently over medium-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavor balance, add a pinch of sugar.

Ladle into warmed bowls and garnish with whipped crème fraiche and the remaining sage. Serve immediately.

Serves 6

Courtesy of Chef Jean-Pierre Knaggs – Owner Bijou Café
MKWP – Chardonnay “Carneros”, Ramey Cellars, 2008

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atTheTableBiscuits

LIBBY’S THREE CHEESE GARLIC BISCUITS

cheese garlic biscuits

1 cup water
1/3 cup roasted garlic purée, or to taste
1/3 cup melted butter
2 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoon black pepper
3 cups Bisquick baking mix
1/2 cup shredded cheddar cheese
1/3 cup shredded asiago cheese
1/4 cup grated parmesan cheese

Preheat oven to 375 degrees.

In a medium bowl, combine water, roasted garlic, butter, sugar, salt, thyme, oregano and pepper.

Mix well. In a large bowl, combine Bisquick and cheese. Add the water/herb mix and stir lightly to a dough-like consistency. Do not overmix. Using an ice cream scoop, place spoonsful of the dough onto a prepared sheet pan. Bake 8 mins.

Serve with butter, roasted garlic and/or cherry or cranberry compote or jam.

15 Biscuits

Courtesy of Steve Seidensticker -Owner Libby’s Café + Bar

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RISOTTO WITH PUMPKIN, STILTON AND COFFEE

4 cups vegetarian broth
½ pound pumpkin, diced in very small cubes
2 tablespoons extra-virgin olive oil
3 tablespoons butter
1½ cups arborio rice
1 large shallot, finely chopped
3–4 ounces Stilton cheese
½ cup dry white wine, such as pinot grigio
¼ cup grated Parmesan
1 shot Italian espresso coffee
Salt and pepper to taste
2 tablespoons chopped parsley (optional)

Place the broth in a saucepan at the back of the stove and heat to a simmer, leaving it simmering as you work.

Heat the olive oil and butter in a Dutch oven and add the chopped pumpkin. Sauté until pumpkin begins to soften. Add chopped shallot and continue to sauté until shallot is translucent.

Add the arborio rice, stirring to coat each grain, then add the wine and stir constantly until wine is evaporated. Then, stirring at all times, add a ladleful of broth, and when it has mostly been absorbed by the rice, add another ladleful. Continue to add broth and stir for 15 – 20 minutes or until rice grains are fat and tender. If you run out of broth, add simmering water. Remove from the heat and stir in the Stilton and Parmesan. Stir in the espresso and salt and pepper to taste. Serve with a sprinkle of parsley as garnish.

Serves 4

Courtesy of Chef Andrea Bozzolo – Owner Andrea’s
MKWP – Chardonnay “Dutton Ranch”, Dutton Goldfield, 2008

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seasonalKitchen

PAPAYA SALAD

papaya salad

½ fresh chile
1 wedge fresh garlic
Pinch of sugar
5 ounces shredded green papaya
½ medium tomato
1 tablespoon fish sauce
1 tablespoon lime juice
1 ounce roasted peanuts, finely chopped or ground
3 leaves of romaine lettuce
½ cup cooked vermicelli (optional)

Using a mortar and pestle, smash together chile, garlic and sugar to a paste. Place in a bowl along with the papaya, tomato, fish sauce, lime juice and peanuts. Mix well and then mound on top of lettuce leaves. Serve with vermicelli, if desired.

Single Serving

Courtesy of Taste of Asia

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