Roasted Herbed Turkey

2 Lemons

Dijon Mustard

1 cup Soy Sauce (I use low sodium soy sauce)

Nice handfuls each of rosemary, basil, thyme and sage

Preheat oven to 350° Make sure to remove the neck, gizzards, heart & liver then rinse & pat dry the turkey – placing it in a roasting pan either with a lid or you will need heavy duty foil to tent over the turkey while it is roasting. Next slather dijon mustard all over the turkey generously, I like to get up underneath the skin & coat the meat with it, making sure to get the skin loose so that we will be able to put the herbs under the skin when we’re ready to really infuse the herb flavors into the bird. Next, roll the lemons across the counter several times to loosen the fruit & juice from the rind, then cut into quarters & squeeze over the turkey, place rinds into the cavity of the bird. Next, gently pour the soy sauce over the turkey to coat it thoroughly but being careful not to wash off the dijon mustard.  Now it’s time to stuff herbs under the skin but make sure the skin continues to cover the bird & herbs. Then place herbs all over the outside of the bird, as well. You can keep some herbs back to use as garnish, if you like. Now cover with a lid or if you have foil, tent the foil over the bird tightly.  Depending on the size of your bird, you’ll want to roast for several hours until the internal temperature of the thigh meat has reached 180°.  Approximately 30 minutes before the bird is done cooking, you will want to check and see if it is browning, if it isn’t browning, then you’ll want to remove the lid or the foil. Now, make sure to baste frequently so you’ll keep the exposed breast meat from drying out on you.  This makes one of the most juicy, suculent and tasty turkeys you will ever put in your mouth.  Serve this with all your normal holiday sides.

I’ll be posting wonderful holiday recipes over the next few days & weeks so be sure to come back often. 

Here are the links to check out my turkey roasting & carving videos:

http://www.youtube.com/watch?v=4DDm3W9aWUg

http://www.youtube.com/watch?v=UKSZouKvRZQ

For all you hot choclate lovers who like a little spice or heat to your chocolate then I have just the ticket — from Whole Foods – Allegro Coffee comes Single Origin Drinking Chocolate – the Flavor is Organic Mayan 73. It has just a hint of cinnamon and chilis. It is not so hot that it’s bitter or too spicy to drink but it’s enough to give the drink a good flavor and a great combination when married with the chocolate. Not to sweet either, lovely with whipped cream but don’t think it’ a marshmallow kind of drink.

Organic Mayan 73 Drinking Chocolate

Now, what else could possibly be better with a nice steaming cup of hot chocolate than a bar of chocolate but not just any bar of chocolate it has to be bold, different daring. Enter – Vosges Haute Chocolat Red Fire Bar. It is a great combination on a cold night with both of our Hot Chocolates.

First, when you bite into it and begin tasting the bar, you will get that sweet fruity taste of the dark cacao, then as it starts to melt you begin to get just a tad bitter sweetness of the cinnamon and then the hint of heat from the chili starts to come from the back while the full depth of the aroma and sweetness of the chocolate begin to follow through now until it all begins to meld together. All in all, very smooth and creamy. Not too hot or spicy and not as acidic as one would think for the combination of the spice with the chilis. Definitely go out and get one of these and try it for yourself with a cup of hot chocolate!

Mmmm…warm yourself right up!

Vosges Haute Chocolat Red Fire Bar

Baked Eggs Florentine

Recipe per ramekin serving:                                           

1 slice prosciutto

1/2 cup baby spinach

1/2 cup diced tomato

1 round slice provolone

2 eggs

1/4 cup shredded mozarella

Sea salt & Cracked Pepper to taste

First you’ll need to butter or oil your ramekins, place them on a cookie sheet and then preheat oven to 350.

Then for each ramekin, tear prosciutto into small pieces and place in the bottom of ramekins. Next add baby spinach, then tomatoes. Salt & pepper, to taste. Then place the provolone in the ramekin so that it makes a table over the items below. In my ramekins, I have to cut into 4 pieces & overlap. Then crack the eggs over the top of the cheese being careful not to break yokes. Salt & pepper, to taste then cover with shredded mozarella. Place ramekins on the cookie sheet into the oven and bake for approximately 12 -14 minutes until the cheese starts to brown a little. I like my yokes to still be a little runny, so if you would prefer them a little more done you might want to bake a little longer.   Have a little fruit, some avocado slices & some coffee with it and you have a fabulous gourmet brunch! Bon Appetito!

Baked Eggs Florentine Breakfast

 Well – I imagine it seemed as though I abandoned this blog altogether –but not the case. It’s been hectic around our house, packing, getting ready to move, trying to sell our house, having a moving sale and open houses. Then there was this little storm you might have heard about named Ike, well he looked like he was headed our direction but just as we prepared for his arrival he decided to descend upon my family in Texas, instead. They have a little less practice with hurricanes than we do. Although, lately, they’re starting to receive more than their fair share.  So – it’s been crazy here to say the least. 

I do have wine tastings to catch you up on & during that time away, I did manage to also celebrate my step-son’s birthday the Big 1-8! Woohoo! Now what do you serve to a bunch of teenagers when all their taste is in their mouths? You got it! Pizza! No, I didn’t order Pizza Hut & call it a day! No, that wouldn’t do – my kids do have a little more going for their taste buds than that – they do, after all – have me. No, I made homemade gourmet pizza. Now I know what you’re thinking but seriously, it’s not all that difficult –or at least — it doesn’t have to be. You can, cheat on the crust, there are some great crusts out there and I wholeheartedly believe when that work is already done & it’s that good there’s nothing wrong with saving yourself some time. Whole Foods has a great crust you can purchase and if you like to buy in some serious bulk, Sam’s has them in a case of 20. They are both wonderful pizza dough.  My secret is in the sauce/spread I use which is the recipe in today’s blog. I use this not only for pizza but on steaks, chicken, pork chops, pasta, vegetables, in dipping oil for bread, you can use it literally on anything you want. It is amazing. My husband swears I should bottle it and sell it. But I’ll just settle for spreading the word here.

Let’s get started with making a pizza, though. First, you’ll want to spray or spread some olive oil on your pizza pan, if you have a pizza stone, then of course, use that but don’t oil it.  Next, knead or toss your dough and spread it out to the size of the pan. After that you’ll want to brush olive oil all over the top of the crust, then brush the sauce/spread all over the top of the crust leaving a 1” border all the way around the outside, this will be the same for all the ingredients we add, nothing will go inside this 1” border. The next order of business is to slice roma tomatoes and place them all over the crust. Then take pieces of prosciutto and lay them all over the pizza in between the tomatoes slices. Mouth starting to water, yet? Then place small dollops of ricotta cheese around the tomatoes & the prosciutto;  chiffonade some fresh basil and scatter it all over the top of the pizza. The final act is to be sure to put a thick layer of shredded mozzarella that covers all the areas of the pizza inside the 1” border. I have all different kinds of flavored oils so at this point, I opt to sprinkle the top of the pizza with some flavored oil. If you have some, by all means use it or you can just use extra virgin olive oil if you like or nothing at all if you’d rather save the calories and fat. Place it in the center of a 350° oven and bake for approximately 12 minutes or until the cheese is melted and golden brown in areas. When you bring it out be prepared for a battle over who gets the biggest piece to ensue! Make plenty and keep them coming! I promise it’ll be a hit!

Eclectic Kitchen Margherita Pizza

Fresh Herb Sauce Blend

Place 1 cup each of fresh basil, fresh rosemary, fresh thyme, 2 garlic cloves, 1/2 tsp. coarse sea salt & 1 tsp. extra virgin olive oil in a food processor and blend to a paste.

I personally make this in large batches of 4 times this size & keep it on hand to use for everything.

Fresh Herb Sauce Blend

Bread w/ Fresh Herb Sauce Blend & EVOO

Well, as promised I attend a weekly wine tasting at this wonderful little wine boutique in Greenville, NC called Dolce Vita. Since fall is just around the corner, Autumn Mills, owner of the shop, thought it would be appropos to bring out the wonderful Red Zins and get our palates ready for them since they are such a lovely pairing with fall foods. Red Zins go particularly well with grilled and smoked meats of every kind.  The wine tasting was quite a party with all the usual suspects and we had a marvelous time discussing politics, particularly the conventions and the wine flowed freely. The selections were excellent, as you are about to see.

Ripartiamo un certo vino! Alzare il vostro vetro! – Let’s share some wine! Raise your glass!

Grilled T-Bones are Excellent Pairing with Red Zinfandel

First Selection – Hayman & Hill

This is a medium bodied wine with a vibrant rich color. It has dusty aromas the reflect the res soils famous in the Dry Creek Valley of Sonoma County. It has crisp raspberry, warm bing cherry and toffee notes. I found this wine to be a bit acidic for my taste, though.

Hayman & Hill Zinfandel & Kenwood Zinfandels

Second Selection – Kenwood Zinfandel

This is also a medium bodied wine with a vibrant rich color. It has fruit aromas of figs, plums and raspberries followed by a classic Zinfandel black pepper character. It has a supple mouthfeel and a lingering smooth finish. I found this to be the most flavorful.

Rosenblum Cellars Zinfandel

Third Selection – Rosenblum Cellars Zinfandel 2005

This is a very dark, rich fruit driven  wine. The wine has aromas of blackberry currant ripe raspberry spice and elements of vanilla and mint. I found that this finished dry.

Wingnut Zinfandel

Fresh Rosemary in the Eclectic Kitchen Herb Garden

Love gourmet food but don’t have time to fuss with the gourmet process? I hear ya! I am so tired sometimes I almost, that is almost, feel too tired to eat – let alone prepare a gourmet meal. I certainly don’t think eating fast food or a bowl of cereal is going to make me “feel better,” either. I love gourmet food but suffer from ADD so I have no patience when it comes to preparing it or waiting around for this step or that step so I have figured out how to get gourmet food flavors without the gourmet food wait and processes. This is a seriously quick gourmet meal. You will not believe how quickly it comes together, how divine it tastes and truly it is fairly low in fat unlike a lot of gourmet. I opt for light cream and light butter and you’re using so little to start out, quite in keeping with — everything in moderation.

Fresh Basil & Sage in the Eclectic Kitchen Herb Garden

I adore lamb so when I saw these lamb blade chops, I jumped at the chance to do something other than a typical leg of lamb.  After washing them, sprinkle fresh cracked pepper over them and press it in.  You’ll want to squeeze the lemon from the lemon you’ll zest first for the Citrus Creamed Spinach  you’ll have with this, over them. Once that’s done, slather Dijon mustard all over, then sprinkle them with dried thyme, basil, rosemary & sage. Then place a few fresh sprigs of rosemary, thyme & basil on top of them as they grill. A few minutes per side on a hot grill is all it takes to grill them to perfection. Serve them with the Citrus Creamed Spinach (recipe below) and a bowl of mixed fruit for a well rounded gourmet meal. This meal is done in no time and it is so incredible.  A nice glass of wine and you’re dining at Chez Gourmet.  Bon Appetit!

Fresh Baby Spinach

Citrus Creamed Spinach

12 cups fresh baby spinach

1/2 cup light cream (If you like your spinach wetter you can add ¼ cup)

2 teaspoons orange zest, finely grated  (Put the orange segments in your mixed fruit bowl)

2 teaspoons lemon zest, finely grated  (Use the lemon on the lamb blade chops)

2 teaspoons light butter

1/2 cup minced shallots

pinch of nutmeg

sea salt, to taste

Optional – 4 tablespoons sliced almonds, toasted   

Heat butter over medium heat in sauté pan and add shallots. Cook until shallots are translucent. Add spinach and cook until most of the liquid has evaporated.

Add cream & citrus zest to spinach and cook until thickened, stirring occasionally.  Season with a pinch of nutmeg and sea salt to taste.  Garnish with sliced almonds.

Grilled Lamb w/Citrus Creamed Spinach

Italian or Baby Eggplant

This is a must read - for those looking for a

fabulous hors d’oeuvre, a hearty side dish, or a wonderful

vegetable main course.  With a little modification, it

could be a fully vegan entrée – so look no further.

Filling? Yes it is. Meaty? Uh huh.

Flavor? Out of this world, delicious!

Right now, is the peak season for……eggplant.

Sliced Eggplant With Tomatoes

Eggplant is related to the tomato and potato

as part of the nightshade family.

It is actually a fruit, specifically a berry,

though it is referred to as a vegetable. 

In this recipe, I used the smaller

Italian or baby eggplant. I find that it has

a better flavor. This is just a great simple

recipe for the fall and it would be an easy

recipe to take tailgating, as well. Just make

sure you cut up the eggplant just prior to

using it so that it doesn’t discolor. In this

recipe I call for rosemary & garlic goat cheese

but feel free to substitute any flavors

that you like. We’re fortunate, we get our

goat cheese direct from the farmer who raises

the goats and handmakesthe cheese in all

kinds of delicious flavors,

it really is magnificent.

If you’re interested in an organic

source such as ours, I suggest your local

or state farmer’s market to help you locate one

or you can go to localharvest.org, as well. Mangiamo!

Sliced Eggplant & Tomatoes

Grilled Eggplant Neopolitans

1/3 cup balsamic vinegar
1 TBS minced fresh rosemary leaves

1 TBS minced fresh basil leaves
Freshly Ground Sea Salt and black pepper
1/2 cup extra-virgin olive oil
2 baby or Italian eggplants
2 medium tomatoes
1/4 pound rosemary & garlic goat cheese, crumbled (Substitute soy-based cheese alternate to create vegan entrée)

Optional – shredded mozzarella to top off

Prepare the grill so that the temperature on 1 side is hotter and the other is just medium-low. If you cannot do this, then get the temperature to medium and really watch your veggies closely.

Whisk together the vinegar, rosemary, basil then salt and pepper, to taste. Slowly whisk in the olive oil. ***

Wash the eggplant and cut crosswise into 1/3-inch slices. Cut the tomatoes crosswise into 1/3-inch slices. Place the vegetables on a tray or in a bowl and brush generously with the dressing.

Grill the eggplant until it’s just cooked, on the hotter side of the grill, 3 to 5 minutes per side, brush with more yummy dressing. Grill the tomato slices for 1 minute per side. Transfer the vegetables to a tray as they finish grilling.

Arrange stacks of vegetables on the cooler side of the grill: start with the eggplant, add a slice of tomato, then add some crumbled goat cheese. Then layer in reverse with the eggplant ending on top with a small dollop of goat cheese and a bit of mozzarella if you opted for it. Cover the grill and cook the stacks 2 to 4 more minutes or until the cheese melts. Voila! You have a meal or a fabulous snack!

***Sidenote – this vinaigrette is also wonderful on all kinds of salads. You simply must try it.

Grilled Eggplant Neopolitans w/Tomato, Goat Cheese & Mozarella

My Eclectic Kitchen Vinegar & Oils Collection

Days are getting shorter and cooler, children have started back to school and football will once again reign supreme in houses all across the country. With this, I begin on this long journey of the Eclectic Kitchen™ and wonder where it will take us. Fall, winter and tailgate party fun are ahead, so we’ll be sure to get ready for them as well as plan ahead for all of your holiday celebrations. Coming in the near future, I’ll be reviewing the Starbucks Chocolate line but this week I’ll begin reviewing Vosges Haute Chocolat Exotic Candy Bars. For all you wine lovers, connoisseurs and officianados you won’t want to miss my weekly wine tasting review on Fridays. I attend a weekly wine tasting at a chic little wine boutique, aptly named Dolce Vita in the college town I currently reside in, Greenville, NC home of the East Carolina Pirates. My Eclectic Kitchen™ promises to have something for everyone, a varitable potpourri of food fun for all you foodies. Make sure you come by daily for recipes, tips, the coolest new gadgets and delectable tidbits galore.  

Vosges Haute Chocolat – Exotic Chocolat Bar Review 

Vosges Haute Chocolat Exotic Bar

Today, I’m reviewing the Vosges Haute Chocolat Exotic Candy Bar – Goji Bar. The bar is a Deep Milk Chocolate Bar 41% Cacao.  The aroma is a rich cocoa with a faint scent of raspberry.  It’s a crisp and well tempered bar – that’s good, for those of you that are just learning, you’ll want to hear a nice pop when you break the bar and if you don’t it’s old or it’s not good quality chocolate.  When you first take a bite of the bar, immediately the cocoa comes forth, the bitter and then sweet, it’s smooth, milky and beautiful. Allow the piece to lay back on your tongue so you can savor it, then press it up on the roof of your mouth for a few seconds then release it and let it melt. Once I let the chocolate settle on my tongue,  I began to taste the Pink Himalayan Salt, itis divine, the play of the salt in contrast with the sweetness is one of the characteristics I look for and love most in chocolate. It balances the flavors out in such a lovely way. The bar’s packaging promises flavors of goji berry’s raspberry, plum and currant undertones and with the aroma, I would’ve believed this to be so however, I never got any of those flavors although there were tiny, chewy pieces of goji berries in the bar.  If you allowed all the chocolate to melt away, you would be left with these tiny pieces but still no flavor. All in all, it is a luxurious, silky and decadent chocolate bar but if you’re one of those who savors the flavor of berries with your chocolate, I would suggest looking elsewhere. For me, the Pink Himalayan Salt was worth it and I thoroughly enjoyed the indulgence.  You should indulge yourself.

 This is so simple and easy, you won’t believe it. It will become one of your go to meals, I promise. Chop up cooked or grilled chicken or if you really want to be a time saver, you can even buy a pre-cooked rotisserie chicken from the grocery store for this recipe. Place your chopped chicken in a large bowl. Add mayonnaise & mild curry powder to the chopped chicken, to your taste and preference. My family prefers a heavy curry flavor and lighter on the mayo. So the chicken is just coated with mayo but the salad isn’t dripping with it. In one cup increments chop up celery, apples, walnuts, green onions, and halve 2 cups of red grapes. (Make sure you vary these amounts if you have a lot of chicken. – this recipe is based on the amount of chopped chicken you’d get from one small roaster chicken.)  After you have incorporated the mayo and curry powder then throw in all the remaining ingredients and toss to combine well. Add mayo and curry powder, if needed. I usually serve this with sliced avocados and tomatoes and a nice fresh fruit assortment of melon, peaches and berries. It’s a great low-fat, healthy meal that even your kids will love. Enjoy!

Raspberry-Pomegranate Vinaigrette

Steak Salad with Raspberry-Pomegranate Vinaigrette

1/8 cup Pomegranate Vinegar

1/3 cup Raspberry Balsamic Vinegar

1/2 cup Light Olive Oil (I use Bertolli)

3 TBS Fresh OJ

1 TBS Dried Orange Peel

1 TBS Brown Sugar (You can use regular sugar)

1/2 tsp fine sea salt

1 Finely Minced Shallot

1 tsp Poppy Seeds

1 TBS Pumpkin Pie Spice (if you don’t have this – a dash each of cinnamon, nutmeg, ginger and allspice will do)

Honestly, I don’t measure this out, I’ve never had a recipe, this is something I just put together. I eyeball this and do it by sight. These are approximate values, I got from walking it through, today. I usually make up a large double batch of this. It seems like a lot to do or measure but really once you get this down it takes a couple of minutes to whip it together, the shallot takes the most time. It’s really easy and so flavorful.