Lentil Soup When It Snows!

In the middle of a big late winter snowstorm ... time for lentil soup with kielbasa. Here's our version of a hearty lentil soup that fills the bill ... It's easy to make, fills the house with amazing aromas, and with the addition of kielbasa, makes a meal unto itself. Just add your favorite beverage and hot crusty Italian bread!

Ingredients
1 16 oz bag dried lentils
2-3 T extra virgin olive oil for sautéeing
1 large onion, chopped
1 lb. kielbasa, cut into 1/2" pieces
3 cloves garlic, minced
2 stalks celery, cut into 1/4" pieces
1 lb. carrots, cut into 1/4" pieces
4 c beef broth (heated)
6 c water (heated)
1 bay leaf
French fleur de sel to taste
Freshly ground pepper to taste

Process
1. In a large Dutch oven, sauté the kielbasa in 1-2 T of olive oil until browned.
2. Add chopped onion, garlic and celery. Sauté until wilted. Add more olive oil if needed.
3. Add carrots, mix with kielbasa, onion, garlic and celery and sauté one-two minutes more.
4. Add warmed beef broth, bay leaf, warmed water, and salt and pepper to taste. Stir well.
5. Bring to a boil, then turn down heat to simmer for 1-1/2 hours.
6. Let cool slightly and serve with your favorite beverage and hot crusty Italian bread.

HAPPY NEW YEAR! May good fortune, good health and abundant joy be yours in the year to come!

Easy Turkey Pot Pie for your turkey leftovers

Rich and spicy, filled with turkey, vegetables, potatoes and a smooth cream sauce, topped with a crusty, buttery pastry, this turkey pot pie is a wonderful way to serve the leftovers from your Thanksgiving feast.

This recipe makes six-eight servings, so this is a perfect meal you can enjoy with house guests who stay past the holiday. Goes nicely with a crisp salad and a cold glass of Pinot Grigio.
Ingredients

1 pkge. refrigerated pie crust (two crusts)
1 lb. fresh mushrooms, sautéed in 2 tbsp. butter and 1 tbsp. olive oil, until brown and all of their liquid is evaporated
1/3 c. butter
1/3 c. flour
1/3 c. onion, chopped finely
1/4 tsp. pepper
1/8 tsp. good quality paprika
Freshly ground pepper and salt to taste
1 tbsp. finely chopped fresh parsley
Freshly ground nutmeg
1-1/4 c. chicken broth
1/2 c. heavy cream or whole milk
2-1/2 cups cooked turkey, cut in bite-sized pieces
2 cups frozen mixed vegetables, thawed - OR - 2 cups fresh peas, chopped carrots and corn kernels
Egg wash: One egg + 1 tbsp. cool water, beaten slightly with fork

Process
1. Sauté mushrooms and set aside.
2. Preheat oven to 425 degrees F.
3. In saucepan, melt 1/3 cup (remaining) butter, add onion and sauté until translucent but not brown.
4. Add flour, paprika, salt and pepper, blend to a light roux.
5. Add heavy cream (or milk) and broth, and cook, stirring, until bubbly and thick. Add parsley and a light grinding of fresh nutmeg. Stir to combine.
6. Stir in turkey, sautéed mushrooms and mixed vegetables. Set aside.
7. Generously butter a deep dish pie plate and gently fit one of the pie crusts into it, stretching over edges to form lip.
8. Spoon mixture into crust. Brush edges with water, top with second pie crust, seal and crimp.
9. Cut slits in top crust, and brush with egg wash. Bake 30 to 40 minutes, or until crust is golden brown. (If desired, to keep edges from darkening too much or drying out, cover with foil for last 10 - 15 minutes of baking.
10. Remove from oven and let stand for 15 minutes before serving.

SPICY CHICKEN CURRY

Here's an authentic, spicy dish you can make in less than an hour!  We love it served with rice and a high-quality mango chutney. Garnish with a spritz of lemon and chopped cilantro. A sure winner, weeknight or weekend!

Ingredients

2 tbsp oil

2 c onion, chopped finely

1 lb boneless, skinless chicken thighs

2 fresh tomatoes, chopped

1/4 to 1/3 c heavy cream

Spice mixture: 

1 tsp curry powder

1 tsp turmeric

1/4 tsp red pepper flakes

1 tsp salt

1/2 tsp paprika

1/4 tsp celery seed

2 cloves garlic, crushed or finely chopped

Process

1. Sauté onion in oil until translucent

2. Add tomatoes, chicken, spice mixture and sauté for 15 minutes, or until chicken is fully cooked.

3. Add cream, reduce heat to low, and sauté until thickened, about 5 minutes.

Serve over rice, with a high-quality mango chutney.  

Garnish with a spritz of lemon and chopped cilantro. 

Enjoy with a sparkling Reisling or Kingfisher beer!

Zucchini Tomato Galette

 Delicious and savory, perfect for a hot summer night!

Christmas Eve Paella (Also: New Year's Eve Paella)

Paella is one of our family's favorite dishes, and even though I've heard it's "easy," there are many ingredients and the assembly is tricky. Ron's dad had a great recipe that goes back three decades (which uses the oven), and I found a fantastic version by Janet Mandel, a Spanish cooking authority (which uses the stove top).  I put the two of them together, and also added my own touches.  I decided to use a large earthenware casserole dish and the oven method.  (Note: Assembly time: about an hour; cooking time, approximately another hour. Give yourself ample time, don't rush and enjoy the experience!)

Ingredients:
4 small chicken thighs, bone-in
4 small chicken breasts (or two breasts cut in half), bone-in
Olive oil
Salt and pepper to taste
10 strands of saffron, steeped in boiling water
2 cups long grain white rice
8 cups chicken broth
1 green pepper, cut in 1/2" x 1/4" strips
1 ripe plum tomato, chopped
1 lb. Spanish chorizo (sausage)
18 raw, peeled and deveined shrimp
18 mussels
18 littleneck clams
2 cloves garlic, chopped
1 large Spanish onion, chopped (approximately 1 cup)
1/2 box frozen peas
4 oz. roasted red peppers

Note: Prepare your mis en table in advance; chop all tomatoes, onion, pepper, garlic, clean all seafood, etc. so the cooking and assembly process goes smoothly.

Preparation

Cook the chicken: Preheat oven to 400 degrees. Salt and pepper both sides of all pieces of chicken in oven-proof frying pan. Sauté in olive oil on both sides until deep golden brown.  Pop into oven for 20 minutes.

Cook the chorizo: Fry chorizo in non-stick pan. When cooked through, cut into small pieces. Drain pan of excess fat. Return chorizo to pan. Add onion, garlic, chopped tomato and green pepper, adding olive oil if necessary. When onion and garlic are translucent, remove from heat and set aside.

Steep the saffron: Bring one cup water to a boil. Remove from heat, add saffron. Set aside.

Assembly
When chicken is cooked, arrange around edges of large open casserole or paella pan.  Sprinkle with rice and add chicken stock, chopped tomato, chorizo/onion/pepper mixture, saffron with water, stir and cover tightly. Cook for 40 minutes, stirring half way through.

Remove from oven, uncover, stir. Add peas, roasted red peppers and shrimp. Cover, put back in oven for 20 minutes.

After 20 minutes, add mussels and clams. Cook uncovered for 10 minutes, or until clams, shrimp and mussels are cooked. Shrimp should be firm and pink. Discard any mussels or clams that are not open.

Serve with salad and crisp white wine, such as Pinot Grigio (or Sangria, for you purists).

Paella also makes a fantastic party dish, as perfect for a crowd on New Year's Eve as on Christmas Eve.

Getting Ready for Thanksgiving - Easy Turkey Gravy

It's almost Thanksgiving. Time to think about your turkey and the trimmings. One of the best parts of the meal is rich, creamy, roast turkey gravy ... on top of buttery mashed potatoes, savory stuffing and roast turkey.

This gravy recipe is a combination of the best Italian, French and American cooks in our family, plus my own contemporary additions.  Its complex flavor comes from deglazing the pan filled with the rich drippings of the turkey (which is stuffed with an Italian sausage stuffing), plus a layering of seasonings and liquids (including white wine and chicken broth) ... and a hint of herbs.

Serves 8-10

Ingredients
Drippings from 18 lb. (more or less) turkey
2 cups chicken broth
3 tbsp. flour
1/4 c. white wine (good dry one)
Salt and freshly ground pepper to taste
3 tsp. Gravy Master
Hot water

Process
• Drain fat from bottom of turkey roasting pan.
• Over medium heat on range top, deglaze pan with 1/4 cup white wine and 2 cups chicken broth, making sure to scrape up brown bits.
• In small bowl, mix 3 tbsp. flour with hot water. Stir to dissolve flour. Add to pan drippings and broth.
• Let simmer 10 minutes over low heat, stirring continuously.
• Add Gravy Master. Stir in well.
• Add salt and pepper to taste, and if desired, herbs such as bay leaf, fresh sage, fresh rosemary and fresh thyme.
• Pour through sieve into a medium-sized saucepan, making sure not to leave any brown bits at bottom of roasting pan, but removing herb leaves.
• Allow to simmer over low heat for another 5-10 minutes until thick and creamy, adjusting salt and pepper seasonings as needed.  Serve hot with roast turkey, stuffing and mashed potatoes.

Step-by-Step Guide to The Perfect Thanksgiving Turkey

Roasting a turkey always looms as a daunting job. But it needn't be, if you plan ahead. Below we outline our fail-safe method for roasting a moist and flavorful turkey. Note: We always buy a fresh turkey. Never frozen.

Size Guidelines. 

For 4-6 servings, buy a 10-12 lb turkey.
For 8-10 servings, buy a 12-16 lb turkey.
For 12-16 servings, buy a 16-22 lb turkey.

Always get a turkey large enough for leftovers!


Stuffed or Unstuffed?

Note: NEVER stuff your turkey the night before. You will risk infecting the turkey (and your guests) with dangerous bacteria. ALWAYS stuff the day you are roasting the bird, even if that means getting up a tad early.

In general, turkeys take about 20 mins per pound. Stuffed turkeys always take longer to roast. Add 1/2 hour to roasting time for a stuffed bird. (I.e., if an unstuffed 12 lb bird takes 3-1/2 hours, a stuffed one will take 4 hours.)

The best way to know if your turkey is done: The turkey should register 165F on a good meat thermometer. Test all over the bird -- the thickest part of the breasts, the innermost section of the thighs, and the wings, between the breast and the wing bone.

After the bird is taken out of the oven, let it rest at least 1/2 hour to let the juices come back into the bird. Otherwise, the juices will flow out of the bird as you cut it and render a very dry bird. If you stuffed the turkey, remove the stuffing from the cavity, put it into a heated casserole, cover and set aside.

(Note: For a fabulous stuffing recipe, see our "Grandma's Turkey Stuffing" post.)

Making the Most Flavor!
Use a roasting pan large enough to hold the turkey with room on the sides. Instead of using a plain roasting rack, make a bed of veggies to cradle your bird.

We use:
4-5 stalks of celery with leaves
4-5 large carrots, peeled and left whole
3 onions, sliced in 1/3 pieces
3 cloves garlic, whole
Fresh parsley sprigs
Fresh thyme sprigs

Place the veggies on the bottom of your roasting pan. Season well with salt and pepper, and a few pats of butter. Make a bed approximately 1" thick.

Now carefully place the turkey on top of the veggies. Season the outside of the bird well with salt and pepper (we use garlic salt for an extra kick), and top with several pats of butter.

Roast for 1/2 hour at 450F, basting halfway through and again after 1/2 hour.  Lower the heat to 350F, and roast, basting often with the juices that are dripping off the bird.  If needed, add more butter. If the skin is getting burned, cover with foil, especially the legs.


Carving Your Turkey

This is not difficult, but it takes a little patience. And sharp knives! If you're able, have your knives professionally sharpened in advance of roasting your turkey.

First, remove the legs by inserting a your carving knife between the breast and the leg and twisting gently. The legs should come loose and detach from the bird easily. Place on your serving platter.

Next, carving from the top of the bird downward, cut off the breast on each side of the turkey. Set aside. Then go to the wings and thighs.

Here's the best video we've found on carving a turkey, and this is exactly how we do it:

https://www.realsimple.com/food-recipes/cooking-tips-techniques/carve-turkey


Making the Creamiest Gravy!
When you are finished carving, set the turkey aside on a warm platter and make your gravy.

1. Remove the veggies from the bottom of the roasting pan.
2. Separate the fat from the drippings using a fat separator. (OXO Good Grips makes an excellent separator.) Return the drippings to the roasting pan.
3. Over low heat, deglaze the roasting pan using 2 cups chicken stock and 1/2 cup dry white wine. Scrape all the brown bits from the bottom of the pan. (That's where all the flavor is!)
4. Make a slurry using approximately 1/2 cup of the pan juices and 1/4 c flour.  Add back into the roasting pan and mix.
5. Stir all thoroughly, add approx. 2-3 tbsp Gravy Master to the pan. Mix well, and transfer all to a saucepan.
6. Put saucepan on low and let the gravy thicken to your desired consistency.

(Also see our "Easy Turkey Gravy" post.)

You're Ready to Serve!

Place your platter of turkey, casserole of stuffing and any other sides you've prepared (suggestions: our Southern Pecan Sweet Potato Casserole, sautéed green beans with garlic and butter, and creamy mashed potatoes), and the piping hot turkey gravy in a gravy boat.

Enjoy and Happy Thanksgiving!!