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It’s Thanksgiving Week! Herb Roasted Turkey Breast with Pan Gravy

Posted on November 8, 2010 by amydeline

You didn’t think I’d leave ya hanging for Thanksgiving, did ya? I’d never do a thing like that! I figured it wouldn’t do you very much good if I waited until the day after Thanksgiving to share all of the delicious things I ate, so I’ve decided to officially declare this Thanksgiving Week on The Gourmand Mom.

We’ll start with the basics; turkey and gravy; and go from there. We’ll work our way through a fantastic Spiced Sweet Potato Puree with Pecan Streusel. Our mouths will water over some homemade Cranberry Orange Sauce. Then we’ll take a look back at my favorite stuffing recipe and a few other previously posted dishes which would make perfect additions to any Thanksgiving table. After that, we’ll try out a new doughy dinner rolls recipe I’ve got my eyes on. Finally, we’ll move on to the desserts; my mom’s Pumpkin Coconut Pie and my favorite Chocolate Pecan Pie. After that, well, we’ll just have to see where it goes from there.

Today, we’re starting with the turkey. I’ll let you in on my dirty little secret. I haven’t roasted a whole turkey in years. For the past fews years, I’ve been roasting a bone-in whole turkey breast separate from the drumsticks. Some people may claim that this is Thanksgiving culinary sacrilege. I claim that it produces the best end result. Here’s the deal… when you cook the turkey whole, you’re forced to continue cooking that big ole turkey until the slowest cooking parts come up to a safe temperature. In the mean time, this often results in overcooking and drying out the faster cooking breast. And who likes dried out turkey breast?? Not me!

By cooking the turkey breast separate from the drumsticks, you can cook each part to perfection. The roasted turkey breast continues to make a stunning presentation on the Thanksgiving table.  Serve it with roasted drumsticks on the side and you’ll hardly notice the difference. Besides, how long does everyone really sit and gaze at the whole turkey before it gets carved and served anyway? The roasted turkey breast is big, golden brown, and perfectly moist. Your guests will have nothing to complain about.

Because the turkey breast is smaller, it will require less cooking time. Furthermore, the smaller size is easier to handle overall. So, my recommendation is to cook a large turkey breast separate from the drumsticks. My grocery store carries whole turkey breasts right alongside the whole turkeys. One large turkey breast should serve at least 6-8 people with some leftovers. If you’re serving a large crowd, buy two. For dark meat lovers, grab a couple drumsticks. Go crazy. Buy more than two. Then roast (or braise) the drumsticks separately and serve with your perfectly roasted turkey breast.

There are many creative recipes out there for turkey. Food Network is consistently a wonderful source for turkey recipes and other Thanksgiving menu ideas. Today, we’re sticking with a basic herb-roasted preparation. We’ll rub the turkey with an herbed butter, then begin by roasting at a high temperature to achieve a nice brown color on the skin while searing the exterior to lock in the juices. Then, we’ll lower the heat and let the turkey finish cooking to perfection. As the turkey cooks, delicious juices will collect on the bottom of the roasting pan. We’ll enrich the flavor of those juices by placing a few aromatics, in the form of celery, carrots, and onions, in the bottom of the roasting pan. While the turkey is resting, we’ll be able to turn those juices and a bit of chicken stock into a simple and delicious pan-gravy.

Herb Roasted Turkey Breast with Pan Gravy

Ingredients

  • 1 6-7 pound Turkey Breast (bone in)
  • 1/2 stick Butter, softened
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Garlic, minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Thyme
  • 1 teaspoon Rosemary
  • 3/4 cup Carrots, coarse chopped
  • 1 Onion, quartered
  • 3/4 cup Celery, coarse chopped
  • 2 cups Chicken Stock

Directions

The night before, remove the turkey breast from it’s packaging. Place on a rack in a roasting pan and sit, uncovered in the refrigerator.

Preheat oven to 475 degrees. In a small bowl, combine the butter, mustard, garlic, salt, pepper, thyme, and rosemary. Rub the herbed butter all over the turkey. Working from the edges, try to loosen the skin and rub some of the butter directly onto the turkey breast. In the bottom of the roasting pan, scatter the carrots, celery, and onion. Add the chicken stock to the bottom of the pan. Place the pan on the middle rack of the oven and roast for 25 minutes. The skin should take on a nice golden browned color. Baste the turkey with the pan juices. Then, lower the heat to 325 degrees. Periodically, baste the turkey with the juices from the bottom of the pan. (If the bottom of the pan becomes too dry during cooking, add a little more stock.) Continue cooking until the internal temperature reaches 165 degrees. Use an instant read meat thermometer, inserted into a deep part of the breast, to check the temperature. A 7 pound turkey will take approximately 2 hours at 325 degrees, after the initial 25 minutes at 475 degrees. When the turkey is cooked, remove the pan from the oven. Loosely cover the turkey with foil and allow it to rest for about 20 minutes. Meanwhile, prepare the gravy and side dishes.

Serves about 6-8, generously

Turkey Pan Gravy

Ingredients

  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • Drippings from Turkey
  • 1 1/2 cups Chicken Stock (approximately)

Directions

Pour out the turkey juices from the roasting pan. Strain to remove the vegetables. Allow the juices to sit for a few minutes. The fat will rise to the top. Pour off the fat and reserve the remaining juices. Add chicken stock to the juices to make a total of 2 cups liquid. In a saucepan, combine the butter and flour over medium heat, whisking continuously. Cook for a minute or two. Then, whisk in the turkey juice/chicken stock. Bring to a simmer.Cook for 2-3 minutes until the gravy begins to thicken. Taste and adjust seasoning with salt and pepper, as desired.

Makes 2 cups

Now, if you’ve just got to create that beautiful, Norman Rockwell style, picture-perfect bird, here are a few tips for handling that whole turkey:

  • Do not stuff your turkey. Stuffing your turkey presents a food safety and moist turkey challenge. Since the stuffing is in contact with the raw turkey, it will need to reach a temperature of 165 degrees to be safe. In order to reach this safe temperature, you’ll often end up cooking the turkey longer than necessary. Instead, bake your stuffing separately and throw a few herbs and aromatics into the turkey cavity; celery, onions, carrots, garlic, thyme, rosemary, etc.
  • Allow your turkey to sit uncovered in the fridge overnight before roasting. This will help to produce a crispier skin.
  • Start your turkey at a high temperature (475 – 500 degrees) for the first 20-30 minutes, then reduce heat to 325 or 350 degrees to finish cooking.
  • Don’t bother with that flipping the turkey technique you may have seen. In my opinion, it’s more trouble than it’s worth.
  • To brine or not to brine? Brining your turkey in a solution of salt, water, and other seasonings is said to produce a juicier and more flavorful turkey. There are people who swear by brining to produce the best turkey. I’m not one of those people. I’ve brined and I’ve not brined. In my opinion, the difference is minimal. But if you’ve got the time  and space to do it, go for it. Click here for a useful resource on brining.
  • Loosely tenting the turkey with foil during cooking can help to prevent over-browning and keep the turkey moist. Be sure to remove the foil during the last 45 minutes to achieve a nicely browned skin.
  • To be safe, all parts of your turkey should register 165 degrees on an instant read thermometer. Some resources list 180 degrees as the minimal temperature. The USDA recommends 165 degrees as measured in the  innermost part of the thigh and wing and the deepest part of the breast.
  • Let your turkey rest for at least 20-30 minutes before carving. This is a good time to make the gravy and finish reheating your side dishes.
  • After dinner, throw the whole turkey carcass into a large pit of simmering water. Follow my procedure for chicken soup to make a tasty turkey soup. Click here for my chicken soup procedure.

A few excellent resources for turkey info:

FDA – Let’s Talk Turkey

Food Network – Top Ten Turkey Tips

Food Network – Turkey Recipes and Turkey Calculator

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Sweet Potato Bisque with Pan-Seared Scallops and Bacon

Posted on November 7, 2010 by amydeline

Confession: I’m a digger. Give me a pint of cookie dough ice cream and I will inadvertently eat the entire container as I dig and search for those luscious little bits of cookie dough. Just one more bite always uncovers the hint of another piece. So, I dig and eat and work with the patience of an archeologist at an excavation site, gently removing each glorious piece of cookie dough. I get lost in my work, until suddenly I’m holding an empty container. I feel both ashamed and proud simultaneously. I’m a digger.

So, you may imagine the little problem I had with those brownies I recently shared with you; the ones I so cleverly filled with bits of halloween candy; those bits of halloween candy which taunted me into consuming bite after bite after bite of chewy, fudgey brownies. I would have stopped. Really, I would have. But then I’d catch a glimpse of something; a piece of Twix, perhaps. One more bite. But wait…what’s that? Gooey, melted Reese’s Peanut Butter Cup, behind which hid a few caramel-coated peanuts; remnants of a chunk of Snickers. And that’s how the brownies disappeared, one focused bite at a time.The baby in my belly is most thankful for the sweet treat.

But this post isn’t about my small digging problem. Though it is about sweets; sweet, sweet, sweet potatoes. With Thanksgiving fast approaching, I’ve got sweet potatoes on the brain. And my brain was convinced that it was the perfect time for a spicy sweet potato bisque. I know. You’re probably thinking that this girl sure makes a lot of soups for someone who claims to be largely indifferent to soups. Perhaps I enjoy soup even more than I realize.

When it comes to creamy, bisque-style soups, I’ve got a little weakness for serving them with a bit of fresh seafood showcased in the center. (See my recipe for Chilled Avocado Soup and Crab Cake with Chipotle Remoulade.) A bit of crunch in the form of crispy bacon, croutons, seeds or nuts never hurts too. These little touches of flavor and texture turn a simple bisque into a simply elegant meal. I’m pairing my sweet potato bisque with a few seared sea scallops and some crispy applewood-smoked bacon for a fantastic autumn meal.

Spiced Sweet Potato Bisque

Ingredients

  • 4 large Sweet Potatoes
  • 1 medium Onion, chopped
  • 1 teaspoon Garlic, minced
  • 5-6 slices Bacon*
  • 3 cups Chicken Broth
  • 1 cup Half and Half
  • 1 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Ginger
  • Dash of Nutmeg
  • Dash (or two) of Cayenne

*If available, I recommend using applewood smoked bacon. It’s nitrate free and the flavor is fantastic.

Directions

Preheat oven to 375 degrees. Wash the sweet potatoes and pierce the skin several times with a fork. Place the sweet potatoes on a baking sheet and bake for about 90 minutes until fork-tender. Remove from the oven and allow to cool.

In a large wide-bottomed saucepan or stockpot, cook the bacon over medium heat until crispy. Remove the bacon and set aside for garnishing the soup. Pour off all but about 2 tablespoons of the bacon grease. Add the onion and garlic to the bacon grease and cook for about 5 minutes until the onions are tender and slightly translucent. When the potatoes are cool enough to handle, scoop out the sweet potato and add it to the pan. Discard the skins. Add the chicken broth. Simmer the sweet potatoes in the broth for a few minutes. Then, allow the mixture to cool slightly. Blend the mixture until completely smooth. (An immersion blender is the most convenient tool for the job, but a regular blender or food processor will work fine. Just be careful when transferring the warm mixture to a blender or food processor.) Return the blended mixture to the saucepan. Add the half and half and stir until well blended. Add the salt and seasonings. Taste and adjust seasoning as desired. Serve warm.

Note: Depending on the size of the sweet potatoes and your desired soup consistency, you may need to add more or less chicken broth and half and half.

For the Pan-Seared Scallops: To cook the scallops, heat 2-3 tablespoons of olive oil in a pan over medium to medium-high heat. Pat the scallops dry and season with a little salt. (About a pound of scallops will serve four people.) Place the scallops in the pan. Let them cook for about 2-3 minutes, without disturbing. Once they’ve formed a golden-brown crust, turn the scallops over. Cook for another 2-3 minutes on the other side, or until fully cooked through. Cooking time will vary depending on the size of the scallops.

To Serve: Pour some of the warm soup into a wide bowl. It shouldn’t be too deep. Place several seared scallops in the center of the soup. Top with the crispy bacon reserved from the soup.

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Posted in Appetizers, Food, Main Course, Recipes, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

World’s Simplest Homemade Fudgey Brownies

Posted on November 5, 2010 by amydeline

Without question, the worst part of baking is the mess. I love to bake, but I can’t stand the mound of dirty mixing bowls, measuring cups, spatulas, pans, and measuring spoons that it results in. For me, simple recipes which utilize minimal ingredients and one-bowl preparation are always attractive. Don’t get me wrong. Quality and taste will always be my top priorities, but there’s nothing wrong with trying to achieve those ideals in the simplest way possible.

Last week, I got the idea in my head to make brownies. When it comes to brownies, I like them dense, chewy and super fudgey. After reviewing the ingredients in several fudgey brownie recipes, it occurred to me that I could probably make the world’s simplest fudgey brownie recipe; so simple that you’ll probably never need to read this recipe again; so simple that using a boxed brownie mix will start to seem like hard work. So, last week, I tested my idea. And, it worked. It worked perfectly. Gooey, fudgey brownies that were easier than a piece of cake to make.

Here’s the deal… 1 stick Butter + 1 cup Chocolate Chips + 1 cup Sugar + 1 cup Flour + 2 Eggs, mixed in 1 Saucepan and baked in 1 Baking Dish = 1 Delicious Batch of Brownies. Five ingredients total; one of each, except the eggs. You’ve got to use two eggs. It’s simple. It’s memorizable. It’s totally chocolicious.

Once you’ve got the basics down, you’ve got a few options. You can add a little salt (up to 1 teaspoon), if you’re like me and like that touch of salty flavor to your baked goods. A tablespoon of unsweetened cocoa powder will deepen the chocolate flavor; another plus in my book. Then, throw in whatever little add-ins you like; chocolate chips, nuts, shredded coconut, candied citrus peel, etc. Go wild. This time, I threw in some chopped up pieces of leftover Halloween candy! And next time, I’m thinking about making Monkey Brownies with peanuts and bits of fresh banana!

Fudgey Brownies

Ingredients

  • 1 stick of Butter
  • 1 cup Chocolate Chips
  • 1 cup Sugar
  • 1 cup Flour
  • 2 Eggs
  • 1 Tbsp Unsweetened Cocoa Powder (optional, for a darker chocolate flavor)
  • Up to 1 tsp Salt (optional)
  • Optional Add-ins (Nuts, Coconuts, Candy, Candied Citrus Peel)

Directions

Preheat oven to 350 degrees. Spray an 8×8 baking dish with cooking spray. In a saucepan over medium-low heat, melt the chocolate chips and butter until smooth, stirring constantly. Turn off the heat. Add in the salt and cocoa powder, if desired. Stir in the sugar until dissolved. Stir in the flour. Add the eggs and stir until well blended. If desired, stir in extra add-ins. Bake for about 35 minutes. Cool before cutting.

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Spicy White Chicken Chili

Posted on November 3, 2010 by amydeline

The lawn was covered in a frost this morning. I’m so not ready for winter. By all means, bring on Christmas. But could we please skip winter??

I’d never even heard of White Chicken Chili until about a year or two ago, when a friend brought it to a potluck. How had I never encountered this brilliant, glorious dish?? Spicy, meaty chili without a speck of tomato. Inspired genius. In seek of something spicy, warm, and satisfying on a chilly November day, I decided to mix up my own version of a White Chicken Chili.

My biggest complaint with the other white chili recipes I’ve encountered, is that without the thickness of crushed tomatoes, the chili seems more like a chili-seasoned chicken soup. I wanted a heartier result. I contemplated using a flour roux or cornstarch to add a little thickness, but feared it would result in the consistency of a gravy, which didn’t seem appealing at all. But, then I had another idea. I decided to puree one of the cans of beans, which turned out to be the perfect way to add a bit of body to the chili. When added to the broth, the pureed beans provide a rich flavor and a naturally, creamy texture. White chili perfection.

The resulting chili is rich and spicy. There are several different peppers at work in this dish; fresh red bell, poblano, and jalapeño, along with dried cayenne and chile powder. They each add their own personal element of flavor to the chili. The red bell pepper is sweet, the poblano mild, and the jalapeño spicy. To turn the heat up or down, adjust the level of cayenne. I used 1/2 teaspoon for a noticeably spicy, but not overwhelming result. This dish pairs perfectly with my Cheddar Garlic Biscuits. Click here for the biscuit recipe.

Spicy White Chicken Chili

Ingredients

  • 1-1 1/2 pounds Chicken Breast, chopped
  • 2-3 Tbsp Olive Oil
  • 1 Poblano Pepper, ribs and seeds removed, diced
  • 1 Red Bell Pepper, ribs and seeds removed, diced
  • 1 Jalapeño Pepper, ribs and seeds removed, finely diced
  • 1 medium Onion, chopped
  • 2 tsp Garlic, minced
  • 1 tsp Chili Powder
  • 1/4-1/2 tsp Cayenne
  • 1/2 tsp Salt
  • 2 cans Cannellini Beans, mostly drained
  • 2 cups Chicken Broth
  • 1/2 cup Sour Cream

Directions

Heat the olive oil in a large sauce pan over medium heat. Add the diced peppers, onion, and garlic. Cook for 2-3 minutes. Season the chicken with salt and pepper. Add the chopped chicken to the pan and cook for about 7 minutes, stirring frequently, until chicken is mostly cooked through. Add the chili powder, cayenne, and salt. Stir to coat. Add the chicken broth and bring to a simmer. Using a blender, food processor, or immersion blender, puree one can of the beans with a bit of the liquid from the can. Add the pureed beans and the other can of beans to the pan. Continue simmering for about 10-15 more minutes. Turn down the heat and stir in the sour cream. Taste and adjust seasoning with additional salt and cayenne pepper, as desired.

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**Top Secret Family Recipe**

Posted on November 2, 2010 by amydeline

There’s something special about secret family recipes. I’d be willing to bet that every family has got at least one. They are the recipes which are passed on from one generation to the next, the recipes which are prepared on special occasions, the recipes which make you think of home. Perhaps it’s a certain cookie recipe which is baked every Christmas; the one all of your friends and neighbors look forward to. Maybe it’s a special blend of spices which makes your chili stand out. Or it might be a Strawberry-Rhubard Pie which won your Great Aunt Ethel the grand prize at a state fair back in 1920. Whatever it is, these family recipes hold a special worth. They evoke memories and a family pride, which contribute an immeasurable level of value to an otherwise ordinary recipe.

Some families guard their secret recipes with their lives, much like Colonel Sanders guards his secret blend of herbs and spices or Spongebob protects the secret crabby-patty ingredient. Try asking for the recipe and they evade your request, changing topics or vaguely agreeing to send it to you at some unspecified future time. Or perhaps they agree to share the recipe, but it’s done in a whisper, as if Great-Great-Grandma Jones is going to rise from her grave at any moment. Secret family recipes are a special sort of recipe.

As you may expect, my family has its own share of secret recipes. The one which I most strongly associate with home is my dad’s recipe for Connecticut Supper. It’s been my dad’s signature recipe for as long as I can remember. Even now, when we go home for a visit, my dad eagerly prepares Connecticut Supper or he retrieves a tin from the freezer, saved for that very occasion. Either way, it’s almost always waiting for us. It feels like home.

My dad can’t recall the exact origin of the recipe, though he’s pretty sure it was originally found in an old Betty Crocker cookbook circa 1970’s, or something of the like. As far as the name, there is no explanation for that either. It is what it is; Connecticut Supper. And Connecticut Supper is a beefy, cheesy, potato-laden casserole which is pure cold-weather comfort food. This is a Sunday dinner type of meal; a one-dish meal, bubbly hot out of the oven and perfect for a crowd.

Now, we’re all friends here, so I’m going to trust you with my family secret. This is just between us. Shhhh…

**CONFIDENTIAL**

Connecticut Supper

Ingredients

  • 2 large Onions, chopped
  • 2 Tbsp Vegetable Oil
  • 2 pounds Stew Beef, cut into 1″ cubes
  • 1 cup Water
  • 2 cups Mushrooms, sliced*
  • 2-3 Potatoes, peeled and sliced
  • 1 cup Sour Cream
  • 1 can Cream of Mushroom Soup
  • 3/4 cup Milk
  • Salt and Pepper
  • 10 ounce bar of Sharp Cheddar, grated
  • 1 – 1 1/2 cup Wheaties, crushed

*My dad recommends finding your mushrooms at the grocery store, not from your lawn.

Directions

Heat oil in a large saucepan or dutch oven over medium heat. Add the onions and cook for 5-7 minutes until the onions are tender and lightly browned. Season the beef with salt and pepper. Add the beef to the onions. Cook for a few minutes, until the beef is lightly browned. Pour the water over the mixture. Cover and gently simmer for about 50 minutes.

Preheat oven to 350 degrees. Pour the beef, onions, and cooking liquid into a large (13×9) baking dish. Arrange the mushroom slices in an even layer over the beef. Arrange the potatoes in an even layer over the mushrooms. In a small bowl, combine the sour cream, cream of mushroom soup, and milk. Season with salt and pepper, to taste. Spread the mixture over the potatoes. Top with cheddar cheese, then crushed Wheaties. Bake for 1 1/2 – 2 hours. Allow to cool for about 15 minutes before serving.

**CONFIDENTIAL**

This blog post will self-destruct upon reading.


What’s your family’s secret recipe? Will you share it with me?

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Easy Pork Fried Rice

Posted on October 31, 2010 by amydeline

Last weekend, my siblings and I planned a sneak attack on our mom, to surprise her for a birthday of some significance. With the greatest of stealth, we traveled to our hometown and gathered at Hotoke, a Japanese steakhouse style restaurant, which specializes in hibachi entrees and sushi. Our coup was a grand success. The birthday girl was beyond surprised, the food was delicious, and the laughs were plentiful. It was a fantastic evening.

We knew we were in for a fun time when the first thing our teppanyaki chef shouted was Sake Time! which was immediately followed by squirting everyone (except this pregnant lady) in the mouth with sake from a squirt bottle. The kids were squirted with water. Befuddled doesn’t even begin to describe their expressions. Moments later, the chef yelled Fire in the Hole! And he wasn’t joking. In an instant, the grill was covered with hot, blinding fire. My littlest guy has never moved so quickly into my arms. And he remained in my arms from that point on. He was clearly skeptical about this entire experience.

Our chef expertly prepared a feast of fried rice, shrimp, chicken, steak, lobster tail, and vegetables. As the food cooked, we were wowed by an onion ring volcano and kept busy by having bits of broccoli thrown at our faces. Though none of our party actually managed to catch a piece in our mouths, we all enjoyed laughing at each other as each person took their turn getting hit in the face with food. I’m not sure I can ever serve broccoli to my children again.

Amongst all of the evening’s exciting events, my three year old discovered that he loved chopsticks, steak, and fried rice. He takes after his mother with that love of fried rice! Most often, I get my fried rice on the side of my Orange Chicken from our local Chinese takeout restaurant. But, it’s incredibly simple to make at home and puts leftover rice, meat and veggies to great use. Our leftovers from last week’s roasted pork loin provided just what we needed for a bit of fried rice. You can customize this recipe using whatever leftover meat and veggies you have. I made use of our leftover pork, but you can easily substitute shrimp, beef, chicken, or create an all veggie version. Throw in whatever you’ve got on hand.

Pork Fried Rice

Ingredients

  • 1 Egg, lightly beaten
  • 2-3 Tbsp Oil (Vegetable, Peanut, Sesame)
  • 2 cups leftover White Rice
  • Carrots, cut into matchsticks
  • Green Onions, chopped
  • Leftover Roast Pork, chopped
  • 2-3 Tbsp Soy Sauce

Directions

Heat a little oil in a skillet over medium heat. Pour in the lightly beaten egg and cook until scrambled. Removed the scrambled egg and set aside. Heat a tablespoon or two of oil in the same pan. Add the rice, veggies, and meat. Cook for a few minutes, stirring frequently, until all ingredients are well heated. Add the scrambled eggs to the mixture. Pour soy sauce over the top and toss to combine.

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Hoisin-Glazed Pork with Roasted Red Peppers

Posted on October 29, 2010 by amydeline

It’s come to my attention that in some parts of the country, my friends are still wearing shorts. While here, in upstate New York, fall is in fully swing. Our leaves have passed the pretty red, orange, and yellow stage and are well on their way to crispy brown. There’s a definite chill in the air. And last night I regretted not wearing a pair of gloves as I took the dog for an evening walk. Winter is on its way.

But recently, Mother Nature gave us one, last kind-weather reprieve with a handful of beautiful, sunny, and warm days. Not to let this gift go to waste, the boys and I spent a little time romping in the leaf covered yard. On days such as these, a simple no-fuss dinner is in order. And I’ve got just the thing; a simple hoisin-glazed pork tenderloin served over rice with sweet roasted peppers and crunchy water chestnuts. The ingredient list is short, the preparation uncomplicated, and the result delicious.

Hoisin is a soy-based sauce which is both sweet and savory with just a hint of spicy flavor. To the hoisin sauce, I add a spicy red curry paste to turn up the heat a bit. You can add as little or as much as you like. You should be able to find both hoisin sauce and red curry paste in the International or Asian section of your grocery store. A pinch of cayenne pepper would make a fine substitute in the absence of red curry paste.

Hoisin-Glazed Pork Tenderloin with Roasted Red Peppers and Water Chestnuts

Ingredients

  • 1 1-pound Pork Tenderloin
  • 2-3 Tbsp Sesame Oil (or Vegetable Oil)
  • 1/3 cup Hoisin Sauce
  • 1/2 – 1 tsp Red Curry Paste*
  • Salt and Pepper
  • 1 Red Bell Pepper, sliced
  • 1 8-ounce can Water Chestnuts, drained and sliced
  • 3-4 Green Onions, chopped
  • 2 cups White Rice

*If Red Curry Paste is unavailable, you can spice it up with a bit of cayenne pepper, to taste.

Directions

Preheat oven to 350 degrees. Toss the red pepper slices in a bit of oil and place in a baking dish. Trim the pork tenderloin to remove any excess fat. Season with salt and pepper. Heat 1-2 Tbsp oil in a large skillet over medium/medium-high heat. Place the tenderloin in the hot skillet and sear for 1-2 minutes on each side. Place the seared tenderloin in the center of the peppers in the baking dish. In a small bowl, combine the hoisin sauce and red curry paste, as desired. Coat the tenderloin in the sauce. Scatter the sliced water chestnuts around the pork. Cook uncovered until the pork reaches an internal temperature of 155-160 degrees, as measured by an instant-read meat thermometer. Cooking time will vary depending on the thickness of the roast and how long it seared before roasting. Approximately 35-45 minutes should do the trick. Allow the pork to rest for about 5 minutes before slicing. Then, slice into 1/4 inch pieces and serve over rice. Garnish with chopped green onions.

Serves 4

And the best part of this dish?

Pork Fried Rice made from the leftovers! Check back for that recipe tomorrow!

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Dark Chocolate Orange Cake with Cannoli Filling

Posted on October 28, 2010 by amydeline

Early each morning, sometime before the sun rises, our three year old crawls out of his bed and taps his tiny bare feet along the hardwood floors as he finds his way into our bedroom. He climbs into bed between me and my husband, snuggles up under the heavy down comforter, and quietly falls back to sleep. This has been his routine for most of his perfect little life.

As such, on the day of my birthday, he made his way to his space in the bed and snuggled up with his head nuzzled into my back. With his tiny hand, he touched my cheek for just a moment. And then he whispered, Mommy? Is today the day of your birthday? I replied affirmatively. He continued, Mommy? What sweetie? Happy Birthday Mommy. Thank you baby. Go to sleep now. Mommy? What is it buddy? I’m going to make you delicious treats for your birthday. I can’t wait, sweetie. Now, go to sleep.

Then we went back to sleep, at least until my other little guy came charging into the room. He doesn’t tap across the floor; he charges. And he doesn’t snuggle up and go back to sleep; he pounces, giggles, and makes animal noises. But, by this time, the sun had risen and it was time for our day of delicious treats to begin.

If you ask my kids, no birthday of delicious treats is complete without cake. And I have absolutely no problem with baking myself a cake on my birthday. The best part is being able to custom design the cake of your birthday dreams! And on my special day, I decided to make a moist dark chocolate cake, accented with fresh orange zest, filled with chocolate-chip cannoli cream, and smothered with chocolate ganache. Doesn’t that sound dreamy?

I went back to my favorite chocolate cake recipe, which you’ve seen here before. It’s truly fantastic; moist, rich, and delicious. With a few little modifications, I incorporated a hint of orange flavor. The orange in the cake is intended to complement the sweet, delicious candied orange peel I’ll be mixing into the cannoli filling. You can skip the orange completely, in the cake and filling, but it really does add an interesting depth of flavor.

Candied Orange Peel is a cinch to make and stores well at room temperature, in the fridge or freezer. So, make a big batch and save the extras for throwing in brownies, cookies, and breads or simply dipping in dark chocolate for a decadent treat.

Dark Chocolate Orange Cake

(Adapted from Hershey’s Deep Dark Chocolate Cake recipe)

Ingredients

  • 2 cups Sugar
  • 1-3/4 cups All-purpose Flour
  • 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons Baking Powder
  • 1-1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • Zest of 1 Orange
  • Juice of 1 Orange (about 1/4 cup)*
  • Boiling Water (about 3/4)*

*The combined total of juice and water should be 1 cup.

Directions

Preheat oven to 350 degrees. Lightly grease and flour two round cake pans.

In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla. Beat for a couple minutes until well combined. Stir in the orange zest. Add the boiling water, orange juice and stir. The batter will be thinner than you might expect. Pour the batter into the prepared pans. Bake for about 35 minutes, until a toothpick inserted comes out clean. Cool completely before filling and frosting.

Cannoli Filling

Ingredients

  • 1 15 ounce container Whole Milk Ricotta Cheese, strained*
  • 3/4 cup Confectioners Sugar
  • Dash of Cinnamon
  • 1/3 cup Mini Chocolate Chips
  • 2-3 Tbsp Candied Orange Peel, finely diced

* If the ricotta cheese seems even a bit runny, strain it by placing it over a piece of cheesecloth, in a colander set over a bowl, for a few hours in the fridge to remove the excess liquid. This will ensure a thick cannoli filling.

Directions

Beat together the ricotta and sugar until smooth. Stir in the cinnamon, chocolate chips and candied orange peel.

Chocolate Ganache

Ingredients

  • 6 ounces Semisweet Chocolate
  • 1/2 cup Heavy Cream

Directions

Give the chocolate a coarse chop. Place the chocolate pieces in a bowl. Heat the cream, just to a boil. Pour the hot cream over the chocolate and stir until smooth.

 

Candied Orange Peel

Ingredients

  • 4 Navel Oranges
  • 3 cups Sugar
  • 1 cup Water
  • 1/2 cup Sugar for rolling (optional)

Directions

Clean the oranges. Cut off the tops and bottoms of the oranges. Use a knife to remove the orange peel and pith in large chunks. Set the oranges aside for another use. Slice the orange peel into thin strips.

Bring a pot of water to a boil. Add the orange peel and boil for about 2 minutes. Drain and rinse with cold water.

Bring a fresh pot of water to a boil. Add the orange peel again. Cook for another 2 minutes. Drain and rinse with cold water.

Combine the 3 cups Sugar with 1 cup Water in a saucepan. Stir to combine. Bring to a simmer. Add the orange peel. Simmer for 15-20 minutes, until the peels are tender and slightly translucent. Strain. *If desired, you can keep the orange accented syrup for another use.

When the orange peel is cool enough to handle, take a few pieces at a time and roll in sugar to coat. Then, arrange the orange peel onto a drying rack to dry for one to two hours. *If desired, you can skip the sugar-rolling step and simply arrange the peel on the drying rack.

The same procedure can be applied to lemon and lime peel. Dried candied orange peel can be store in an air-tight container at room temperature, refrigerated or frozen.

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Sausage, Bean, and Rapini Soup

Posted on October 26, 2010 by amydeline

I’d be lying if I claimed to love soups. It’s not that I don’t like soup. There are several soups that I enjoy quite a bit, most notably French onion soup (smothered with cheese, of course) and New England Clam Chowder. Homemade chicken soup with orzo or any type of seafood bisque are high on my soup list too. I guess I just don’t really think too much about soup. I never crave it. I rarely get the itch to make it. This is my own loss.

But, on a rare and sudden impulse, I got it in my head that yesterday was a perfect day for soup. I went back to a recipe which I shared with you a few months ago; a Ragout of Sausage, Beans and Rapini. With a few simple adjustments, I turned that ragout into a simple and insanely flavorful soup. I’m pretty sure they should put a picture of this soup next to the definition of comfort food.

This quick and easy soup is bursting with flavor and oozing in nutritional value. You can really feel good about eating this soup. Rapini, also known as Rappi or Broccoli Raab, is one of those bitter greens which is dripping in vitamins and minerals. Combined with savory, spicy sausage and creamy cannellini beans, this simple soup will have you singing.

Sausage, Bean, and Rapini Soup

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Onion, chopped
  • 1 Tbsp Garlic, minced
  • 1.5 pound Spicy Italian Sausage, removed from casings
  • 1 1-pound bunch Rapini/Rappi
  • 2 15-ounce cans Cannellini Beans
  • 1 quart Chicken Broth
  • 1 tsp Salt
  • Crushed Red Pepper
  • Parmesan Cheese

Directions

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic. Cook for 4-5 minutes, until the onion is tender. Add the sausage meat. Cook for 7-8 minutes, until the sausage is fully cooked, using a spoon to break up the pieces as it cooks. Pour in the liquid from the cans of beans. Cut off the tough ends of the rapini, then chop the stalks and leaves into small chunks. Add the chopped rapini and chicken broth to the saucepan. Bring to a simmer and cook for about 5 minutes, until the rapini leaves are wilted and the stalks are slightly tender. Add the beans to the soup and cook for another 2-3 minutes. Season with salt and crushed red pepper, as desired.

Serve with a sprinkle of parmesan cheese and a hunk of doughy French bread.

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The Gourmand Mom has a Bun in the Oven

Posted on October 25, 2010 by amydeline

You know how real estate agents recommend throwing a batch of cookies in the oven just before an open house to fill the house with a warm, welcoming scent? Well, they should scratch that idea and throw these in the oven instead. Perspective buyers will be practically licking the walls.

I’d originally planned on making apple cinnamon buns. Then, I ran across a recipe for pumpkin buns and the idea of an autumn harvest bun came to mind. I made a few adaptations to the pumpkin bun recipe, then whipped up a little apple, pear, and walnut filling; similar to a thickened pie filling. Next, I rolled the sweet pumpkin dough with the apple, pear, and walnut filling, baked them, and drizzled the whole batch with a sugary glaze.

The entire process takes a little time, but the result is well worth it. You’re not going to get buns like this out of any can. And just wait until your home is filled with the aroma of warm cinnamon, pumpkin, and apples. Who needs seasonal scented candles anyway??

These buns are moist, doughy, and bursting with fall flavors; an autumn harvest, indeed! The best part is that the reheat really well the next day. So, make them a day ahead of time and reheat in the morning for a special breakfast treat! A few seconds in the microwave should do the trick.

Autumn Harvest Buns

Ingredients

For the Buns:

  • 1 packet Dry Active Yeast
  • 1/2 cup Warm Water (about 110 degrees)
  • 3 3/4 cups Flour (plus additional flour)
  • 1 egg
  • 1/2 cup Milk
  • 1/2 stick Butter, melted
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1/4 tsp Nutmeg
  • 3/4 cup Pumpkin Puree

For the Filling:

  • 3/4 cup Water
  • 1 Tbsp Lemon Juice
  • 1 large Granny Smith Apple, diced
  • 1 Pear, diced
  • 3 Tbsp Sugar
  • 1 Tbsp Cornstarch
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/3 cup Walnuts, chopped

For the Icing:

  • 3/4 cup Confectioner’s Sugar
  • 1 Tbsp Water, plus more if needed
  • 1/4 tsp Vanilla

Directions

In a small bowl, sprinkle the yeast over the warm water. Stir to combine. In a large bowl, combine the flour, cinnamon, salt, and nutmeg. Create a well in the center of the flour mixture. Pour in the milk, butter, egg, and yeast mixture. Add the pumpkin puree. Stir until well combined. The dough should be sticky, but manageable.

Place the dough onto a generously floured surface. Knead the dough for about 10 minutes, gradually incorporating more flour until the dough is smooth and elastic. Periodically, add more flour to your work surface, as necessary, to prevent the dough from sticking.

Spray a large bowl with cooking spray. Place the kneaded dough into the bowl. Cover with a towel and allow it to rest at room temperature for about an hour, until the dough has double in size.

Meanwhile, prepare the filling. Combine the water and lemon juice. As you dice the apple and pear, place the pieces into the water mixture. Add the cornstarch, sugar, cinnamon, and nutmeg. Toss to combine. Place the mixture in a pan over medium/medium-low heat. Bring to a gentle simmer and cook until the liquid thickens and the fruit becomes tender, about 10-15 minutes. Stir in the walnuts. Set aside to cool.

Preheat oven to 375 degrees.

Spray a small baking sheet with cooking spray.

After the dough has risen, remove the dough from the bowl and place it on a well-floured surface. Roll the dough into a rectangle about 10″x12″. Spread the fruit mixture over the dough.

Then, starting with the long end, tightly roll the dough. Cut the dough into 1″ slices. Place the slices onto the prepared baking sheet. Pack them in, if necessary. Let the buns rest for another 20 minutes before baking.

Bake for about 20-25 minutes.

As they cool, prepare the glaze. Combine the confectioners sugar with the water and vanilla extract. Add additional water, a few drops at a time, until the glaze has the consistency of a syrup. After the buns have cooled for about 10 minutes, drizzle with the glaze. Serve warm.

**The dough portion of the recipe is adapted from the Cooking Light recipe for Pumpkin-Cinnamon Streusel Buns, found here.

One more little thing… I’ve been keeping a teeny-tiny secret from you all. I’m extremely delighted to announce that I’ve got a bun of a different sort baking in the oven. Our third baby is due to arrive early May 2011!

Coming in May 2011!

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Posted in Baking, Breads, Breakfast, Desserts, Food, Fruit, Recipes and tagged , , , , , , , , , . Bookmark the permalink.
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