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

 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

 

There is nothing better tasting then fresh bread with a lavender spread. The aroma of the two combined is so great that in my opinion should be bottled as a perfect kitchen air freshener scent.

Important facts to know and to follow:

Never use any type of dried lavender if it’s not self grown or bought from a reputable health-food store with the intentions of consumption. I grow my own Lavender so I know for sure that it is organically grown and fresh. (Remember the stuff you can buy at the dollar stores most likely is not a food grade but only meant for potpourri)

Methodology for all the following recipes:

To save time and hassle chop all the dry herbs and store them in dark glass jars with tight fitting lids. (Remember all herbs are light sensitive so if you can’t find colored glass jars, cover the clear ones with a dark ‘mac-tac’). I dry and process all my herbs at the end of their growing season. Then in the late fall I combine all the mixes and store them like that to add to the butters. The following three mixes are a staple in my home and at my children’s homes too

The easiest way to grind small amounts of herbs is with a coffee grinder. When chopping up bigger bunches use the food processor.

1) Honey Lavender Butter/Margarine!

This spread is just the best on toast, muffins, or pound-cake. Even pancakes are great.

Premixed herb powder: Combine 1 cup of lavender “powder” with ¼ cup icing sugar. Shake well. Will last in dry darkened jar for a year. (It still is usable after but you will have to add extra to give the same flavor strength.)

Ingredients:

·          1 cup unsalted butter or good quality of margarine at room temperature

·          4 tablespoons/20gr honey

·          1/2 teaspoon/2ml Vanilla extract

·          4 tablespoons/20gr dried lavender (chopped)

·          1 tablespoon/5gr powder sugar or icing sugar

If using premixed herbal powder add 5 tablespoons/25gr to butter or margarine. (adjust to taste)

Mix all ingredients together with a fork, spread and enjoy! According to my Grandma the mixed butter spread should last up to three weeks in the fridge. (At my home it’s always gone way before it could go bad)  

2) Lavender Herb Butter!

This herb butter is good on boiled potatoes, stir-fried veggies and absolutely fabulous on homemade pasta.

Premixed herb powder: Combine 1 cup of lavender “powder” with 1/3 cup chopped dry chives, 1/3 cup of chopped parsley, 1/3 cup lemon basil flakes. Shake well. Will last in dry darkened jar for a year. (It still is usable after but you will have to add extra to give the same flavor strength.)

Ingredients:

·          1 lb/450gr butter or good quality of margarine at room temperature

·          3 tablespoons/15gr dried lavender.  

·          1 tablespoon/5gr dried chives (rough chopped)

·          1 tablespoon/5gr dried parsley (rough chopped)

·          1 tablespoon/5gr of dried lemon basil

If using premixed herbal powder add 6 tablespoons/120gr to butter or margarine. (adjust to taste)

Add ‘herbal powder combo’ to butter or margarine and mix together well with a fork, spread and enjoy! Mixed butter spread should last up to three weeks in the fridge.

3) Lavender Garlic Butter!  

For the best tasting garlic bread ever, try this spread on a sour-dough bread. Perfect on all type of bread or buns too.

Premixed herb powder: Combine 1 cup/250gr of lavender “powder” with ½ cup/125gr dried parsley, ¼ cup/60gr onion powder and ¼ cup/60gr garlic powder. Shake well. Will last in dry darkened jar for a year. (It still is usable after but you will have to add extra to give the same flavor strength.)

            ·          1 lb/450gr butter or good quality of margarine at room temperature

·          4 tablespoons/20gr dried lavender  

·          2 tablespoons/10gr dried parsley

·          1 tablespoon/5gr onion powder

·          1 tablespoon/5gr garlic powder

If using premixed herbal powder add 8 tablespoons/160gr to butter or margarine. (adjust to taste)

Add ‘herbal powder combo’ to butter or margarine and mix together well with a fork, spread and enjoy! Mixed butter spread should last up to three weeks in the fridge.

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

It is an unnerving thought… what on earth do I feed them? (I’m not just getting cold feet but iced clumps)

So here I am planning up my menu. I’ll need to come up with five breakfasts; I was told that they should be fairly light with tons of coffee. (Probably muffins and such will work out the easiest) But only four dinners as the grads are hosting and cooking a full out many coursed gala for all of people involved in this exchange on their last evening here.

A lot of my “repertoire” recipes come from all over so I thought I would make each night a theme from a different country. My family roots being Hungarian I’ll make some authentic Magyar-cuisine this will be easiest evening for me. What else type of meals should I choose? They will be offered all that is Canadian at their stops during the day. I guess the warm, welcoming flavors of Italy, Greece and the Mediterranean would work out just fine.

Menu

Evening #1 a trip to Hungary!

Appetizer: cheese spread “körözött” with home made rye bread

First course: Authentic Hungarian Goulash (soup)

Entrée: Gypsy Platter 5 Grilled Meats served with Parsley Potatoes and Cucumber salad

Dessert: Hungarian Plum dumplings

Evening #2 Italy all the way! 

Appetizer: Bruschetta with Tomato, Basil and red Onions

First course: Brocconcini Salad

Entrée: Chicken Penne with Sun-dried Tomatoes and Olives

Dessert: Tiramisu

Evening #3 Greece all Authentic!

Appetizer: Grilled Eggplant Salad with tomato and

First course: Kakavia Clams and Scallops Fish soup

Entrée: Greek Swordfish Kebabs with Rice Pilaf and Greek Salad

Dessert: Walnut or Pistachio Baklava

Evening #4 from my French Bistro!

Appetizer: Steamed Mussels with Fresh Herbs

First course:  French Onion Soup Gratinee

Entrée: Filet Mignon De Porc… Roast Pork Tenderloin with Apple-Onion Marmalade

Dessert: Goat Cheese Cake with Fresh Fruit or Berries

I’ve looked at these pages and replaced, redid, recopied, replaced some more… I need help. Please look it over and see what you think. I covered all the food groups I think… I’m open to suggestions

I’ll post my favorite recipes, one at a time too. 

 

I love this recipe because with the addition of a couple of herbs and, or vegetables I can have many different types of bread that go with different meals. I make this in small individual circlets as a brushetta base too. Works well as a pizza crust for those who like a thicker crust. Believe me this is seriously yummy.

Pick and choose different combinations from your favorites list. Possibly with the exception of the kitchen sink just about anything goes. Adding grated cheese then cut into strips on the cookie sheet before baking will give you a ‘crazy bread’ some pizza places are famous for.

Try a combination of 3 or 4 items of this list. black olives, chopped basil, sun dried tomatoes, red bell peppers, pickled hot pepper rings (my favorite) all with or without parmesan cheese, feta cheese, Mozzarella, cheddar even blue cheese etc. 

 
Ingredients for the Basic Focaccia Bread

·          ½  cup warm water

·          ½ cup of warm milk

·          1 tsp sugar

·          1 packet dried yeast

·          4 cups white flour

·          3 tbsp olive oil

·          1 teaspoon salt

·          Extra flour for kneading

·          Coarse salt

Methodology for Basic Focaccia Bread

·          Combine sugar, warm milk and yeast in a small bowl (takes about 5-8minutes to get frothy)

·          In a large bowl, sift together the flour and salt.

·          Add yeast mixture, 1 tbsp of the oil and milk

·          Mix, if dough seems dry, add a bit more water.

·          Drop ‘dough-ball’ on a floured work surface and knead until elastic 4-5 minutes

·          Using Pam lightly spray bowl side and bottom and top of dough-ball

·          Let the dough rise, in a warm draft free location, until doubled in size about 1- 1 ½   hours.

·          Punch dough down and spread out on well oiled or silicon paper covered baking sheet

·          Set the pan of dough aside and let it rise again for ½  hour.

·          Preheat the oven to 400 degrees.

·          Gently spread olive oil on dough and sprinkle with coarse salt.

·          Bake for 25 minutes, until the top is light golden brown.

Here is just such a combo, try this, as it becomes a meal when served with a tossed salad.

Rosemary, Garlic and Goat Cheese Focaccia

Add to the basic recipe:

·          ½ cup soft goat cheese                                

·          3 teaspoons fresh rosemary finely chopped

·          2 cloves Garlic finely minced

Add ¾ of the chopped rosemary, cheese and garlic into the dough before kneading. Sprinkle remainders on top of dough along with the coarse salt and olive oil before baking.

Finger lick-en good, enjoy

Shrimp Stirfry served on a bed of rice… my favorite!

• 5 tblsps of extra virgin olive oil
• 1 clove of garlic
• 1/2 cup firm tofu cubed
• 4-5 green onions
• 1/2 cup cauliflower in small florettes
• 1/2 cup bok choy diced
• 1/2 cup broccoli in small florettes
• 1/2 cup snow peas
• 1/2  small red hot chili pepper (optional)
• 1 small zucchini sliced
• 1 small eggplant quartered and sliced
• 1/2 cup bean sprouts

add any off these for variation

• 1 small red pepper diced
• 1/2 lb of fresh shrimp, cleaned and deveined
• 1 tablespoon of freshly chopped Basil
• salt and pepper to taste                      

Organicly grown veggies from my garden and the only thing I had to buy was the shrimp and the tofu. There will be 8 teens tonight for dinner so I think I will double up on my recipe as the amount only serves 5-6 adults or 4 hollow legged teenagers.

Heat olive oil in deep pan or wok and saute whole garlic and tofu in oil till it begins to turn golden. Add all the veggies except for the red pepper cover pan for 5 minutes then add remaining ingredients and the shrimp . Cook for 5-6 minutes.

Serve on bed of long grained steamed rice with low sodium soy sauce.

Enjoy