Do you have Emeril's new cook book Sizzling Skillets. Wonderful! All the recipes are done in our favorite kitchen things, skillet, casseroles, baking dishes, big pots, slow cookers, etc. You get the idea. This recipe was shared on the Rachel Ray show a few weeks ago. Fabulous! A cross between French Toast and a club sandwich.
This looks long and involved. Not. All the instructions are telling you how to put the sandwich together. The Bechamel Sauce takes about 10 minutes to make and should be made first. The sauce can be made up to five days ahead. Don't get in a panic over the Bechamel Sauce, it's only a normal white sauce.
Turkey Club Casserole
8-10 servings
print recipe
8 large eggs
1 cup heavy cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Bechamel Sauce (recipe follows)
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 ounces thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese
1. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne, and nutmeg. Set the egg-cream mixture aside while you prepare the sandwiches.
2. Grease the bottom and sides of a 9x13-inch glass baking dish with 1 tablespoon of the butter.
3. Using a serrated knife, cut the crusts off the bread. Assemble 16 sandwiches by combining the ingredients for each sandwich in this order, from the bottom up; 1 slice bread spread with 1 teaspoon of the bechamel, topped with 1 ounce of turkey, 1 slice of tomato, and 1 piece of the bacon (broken to fit on the sandwich); another slice of bread spread with 1 teaspoon bechamel, 1/2 ounce of the ham, and 1/2 ounce cheese; and one more piece of bread spread with 1 teaspoon bechamel (bechamel side down). As sandwiches are assembled, place 8 of them in the prepared casserole dish. Repeat with the remaining sandwiches, placing them directly on top of the first layer.
4. When all the sandwiches are positioned in the casserole, pour the egg-cream mixture evenly over the top. Place a piece of parchment or wax paper on top of the casserole and place a second casserole dish on top of the paper to weight the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture.
5. Preheat the over to 350 degrees F. and remove the casserole from the refrigerator, slice the remaining 4 tablespoons (1/2 stick of butter into 8 pieces, and place one piece on top of each sandwich stack. Bake the casserole, uncovered, until puffed and golden, usually about 40 minutes.
6. Set the casserole aside to cool briefly before serving. Serve warm.
BECHAMEL SAUCE
1 1/2 CUPS
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring, constantly with a wooden spoon, for about 2 minutes, do not allow to brown.
2. While whisking constantly, add the milk, salt, pepper, and nutmeg. Cook the mixture, stirring constantly, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened and any floury taste is gone, about 8 minutes.
3. Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface and then set aside to cool. The bechamel can be stored in a resealable container in the refrigerator for up to 5 days.
Wednesday, November 30, 2011
Tuesday, November 29, 2011
Creamy White Beans with Smoked Turkey
Several years ago while living in Charleston, S.C. I learning the joys of cooking with smoked turkey legs and wings. It's a nice alternative to the more commonplace ham hocks. Economical, easy, and delicious beyond words would be my description of this stew.
Creamy White Beans with Smoked Turkey
4-6 servings
print recipe
2 pounds smoked turkey legs
8 cups chicken stock or canned low-sodium chicken broth
2 cups water
3 bay leaves
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 1/2 cups small-diced onion
3/4 cup small-diced celery
2 1/2 teaspoons salt
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
1/2 teaspoon crush red pepper
1 pound dried white beans (great norther or navy is fine), rinsed, picked over, and soaked overnight
8 ounces butternut squash, diced (2 generous cups)
6 ounces fresh spinach, cleaned and any tough ribs removed (See Note)
1. Place the turkey legs, 4 cups of the stock, the water, 2 of the bay leaves, and the cayenne in a 6-quart Dutch oven and bring to a boil over high heat. Reduce the heat so that the liquid just simmers, cover, and cook until the meat is falling from the bones, 2 1/2 to 3 hours. Remove the turkey legs from the broth and, when cool enough to handle, shred the meat into bite-sized piece. Discard the bones and skin. Strain the broth through a fine-mesh sieve and discard any solids. Set the broth and turkey meat aside.
2. Clean the Dutch oven and dry well. Add the oil and heat over medium-high heat. Add the onion, celery, and 1/2 teaspoon of the salt and cook, stirring, until the vegetables have softened, about 4 minutes. Add the garlic, thyme, and crushed red pepper and cook until fragrant, about 30 seconds. Drain the beans and add them to the pot, along with the reserved turkey broth and the remaining 4 cups chicken stock and 1 bay leaf, and bring to a boil. Reduce the heat to simmer and stir in the remaining 2 teaspoons salt. Cover and cook, stirring occasionally, for 1 hour. Partially uncover the pot and continue to cook until the beans are nearly tender, about 30 minutes longer. Add the squash and continue to cook until the beans and squash are tender, about 30 minutes longer.
3. Remove the lid and smash some of the beans against the side of the pot with the back of a spoon. Bring the sauce to a boil and cook until reduce and slightly thickened, 3 to 4 minutes. Remove the bay leaves. Stir in the reserved turkey and the spinach and heat through. Serve hot, in shallow bowls.
Cook's Note: You can substitute kale or chard, but these tougher greens should be coarsely chopped and added a bit earlier than the spinach so that they're tender by the time the stew is done.
Creamy White Beans with Smoked Turkey
4-6 servings
print recipe
2 pounds smoked turkey legs
8 cups chicken stock or canned low-sodium chicken broth
2 cups water
3 bay leaves
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 1/2 cups small-diced onion
3/4 cup small-diced celery
2 1/2 teaspoons salt
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
1/2 teaspoon crush red pepper
1 pound dried white beans (great norther or navy is fine), rinsed, picked over, and soaked overnight
8 ounces butternut squash, diced (2 generous cups)
6 ounces fresh spinach, cleaned and any tough ribs removed (See Note)
1. Place the turkey legs, 4 cups of the stock, the water, 2 of the bay leaves, and the cayenne in a 6-quart Dutch oven and bring to a boil over high heat. Reduce the heat so that the liquid just simmers, cover, and cook until the meat is falling from the bones, 2 1/2 to 3 hours. Remove the turkey legs from the broth and, when cool enough to handle, shred the meat into bite-sized piece. Discard the bones and skin. Strain the broth through a fine-mesh sieve and discard any solids. Set the broth and turkey meat aside.
2. Clean the Dutch oven and dry well. Add the oil and heat over medium-high heat. Add the onion, celery, and 1/2 teaspoon of the salt and cook, stirring, until the vegetables have softened, about 4 minutes. Add the garlic, thyme, and crushed red pepper and cook until fragrant, about 30 seconds. Drain the beans and add them to the pot, along with the reserved turkey broth and the remaining 4 cups chicken stock and 1 bay leaf, and bring to a boil. Reduce the heat to simmer and stir in the remaining 2 teaspoons salt. Cover and cook, stirring occasionally, for 1 hour. Partially uncover the pot and continue to cook until the beans are nearly tender, about 30 minutes longer. Add the squash and continue to cook until the beans and squash are tender, about 30 minutes longer.
3. Remove the lid and smash some of the beans against the side of the pot with the back of a spoon. Bring the sauce to a boil and cook until reduce and slightly thickened, 3 to 4 minutes. Remove the bay leaves. Stir in the reserved turkey and the spinach and heat through. Serve hot, in shallow bowls.
Cook's Note: You can substitute kale or chard, but these tougher greens should be coarsely chopped and added a bit earlier than the spinach so that they're tender by the time the stew is done.
Monday, November 28, 2011
The Ultimate Cheesecake
Who doesn't love cheesecake? This is an old Tyler Florence recipe and the only cheesecake that I make because it's perfect every time. Use whatever topping you like or leave it plain. I'm giving you my favorite topping Warm Lemon Blueberry.
Don't worry about all the instructions. It's mostly stuff you already know.
The Ultimate Cheesecake
6-8 servings
print recipeCrust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash of vanilla extract
Warm Lemon Blueberry Topping,, recipe follows
For the Crust: Preheat oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate while preparing filling.
For the filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 or 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours, longer if possible. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries
1 pint blueberries, fresh or frozen
1 lemon zested and juice
2 tablespoons sugar
In a small saucepan add all ingredients and simmer on medium heat for 5 minutes or so until fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Cook's Note
If you will not be serving the entire cheesecake at one meal, simply spoon some of the blueberries on each slice as you serve.
Don't worry about all the instructions. It's mostly stuff you already know.
The Ultimate Cheesecake
6-8 servings
print recipeCrust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash of vanilla extract
Warm Lemon Blueberry Topping,, recipe follows
For the Crust: Preheat oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate while preparing filling.
For the filling: In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 or 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours, longer if possible. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries
1 pint blueberries, fresh or frozen
1 lemon zested and juice
2 tablespoons sugar
In a small saucepan add all ingredients and simmer on medium heat for 5 minutes or so until fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
Cook's Note
If you will not be serving the entire cheesecake at one meal, simply spoon some of the blueberries on each slice as you serve.
Saturday, November 26, 2011
Ham Hock and Cabbage Soup
After you have eaten all the turkey you can stand to even think about, make a pot of Ham Hock and Cabbage Soup. Dig some of that cabbage out of the freezer from the summer. And everyone knows a good Southern cook always has ham hocks on hand. This will warm the soul in the awful damp, cold, rainy weather. At least it's not snowing, yet.
While the soup is cooking make your favorite cornbread or My Favorite Cornbread.
Ham Hock and Cabbage Soup
8 main-course servings
print recipe
1 tablespoon vegetable oil
1/2 pound bacon, chopped
1 ham hock (about 1 pound)
1 cup chopped onions
1 cup chopped carrots
6 cups chopped cabbage (about 1 1/2 pounds)
3 tablespoons chopped garlic
2 bay leaves
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne
4 cups chicken/turkey broth
3 cups peeled and cubed red potatoes (about 1 pound)
1. Heat the oil in a large deep pot over high heat. Add the bacon and fry until it is slightly crisp. Add the ham hock, onions, and carrots. Cook for about 2 minutes, or until the onions are slightly wilted.
2. Add the cabbage, garlic, bay leaves, black pepper, salt, and cayenne. Cook for about 4 minutes, or until the cabbage is slightly wilted. Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 30 minutes. Add the potatoes. Cover and cook for 1 hour, or until the cabbage and potatoes are soft and tender.
3. Remove the ham hock from the soup. Pick off the meat and add to the pot. Skim off any fat that has risen to the surface and remove the bay leaves.
4. Serve in large soup bowls.
While the soup is cooking make your favorite cornbread or My Favorite Cornbread.
Ham Hock and Cabbage Soup
8 main-course servings
print recipe
1 tablespoon vegetable oil
1/2 pound bacon, chopped
1 ham hock (about 1 pound)
1 cup chopped onions
1 cup chopped carrots
6 cups chopped cabbage (about 1 1/2 pounds)
3 tablespoons chopped garlic
2 bay leaves
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne
4 cups chicken/turkey broth
3 cups peeled and cubed red potatoes (about 1 pound)
1. Heat the oil in a large deep pot over high heat. Add the bacon and fry until it is slightly crisp. Add the ham hock, onions, and carrots. Cook for about 2 minutes, or until the onions are slightly wilted.
2. Add the cabbage, garlic, bay leaves, black pepper, salt, and cayenne. Cook for about 4 minutes, or until the cabbage is slightly wilted. Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 30 minutes. Add the potatoes. Cover and cook for 1 hour, or until the cabbage and potatoes are soft and tender.
3. Remove the ham hock from the soup. Pick off the meat and add to the pot. Skim off any fat that has risen to the surface and remove the bay leaves.
4. Serve in large soup bowls.
Friday, November 25, 2011
My Favorite Cornbread Plus Turkey Leftovers
I was sure I had posted this before, but I can't find it on the blog. I've made this at least 20 years. This is perfect to serve under your Turkey Hash or with your Turkey Bone Gumbo or Hearty Turkey Noodle Soup. Yes, you will have enough turkey and bones left from your Thanksgiving turkey to make one or all of these dishes.
My Favorite Corn Bread
1 - 9-inch square pan
print recipe
2 eggs, beaten
1 stick butter, melted
1 (12-ounce) can Niblet corn, drained
1 box Jiffy Corn Muffin Mix
1 (8-ounce) carton sour cream
Mix everything together and pour into a 9x9-inch greased pan. Bake at 350 degrees until golden brown, about 40 mintues. Delicious reheated!
My Favorite Corn Bread
1 - 9-inch square pan
print recipe
2 eggs, beaten
1 stick butter, melted
1 (12-ounce) can Niblet corn, drained
1 box Jiffy Corn Muffin Mix
1 (8-ounce) carton sour cream
Mix everything together and pour into a 9x9-inch greased pan. Bake at 350 degrees until golden brown, about 40 mintues. Delicious reheated!
Thursday, November 24, 2011
Happy Thanksgiving 2011
Do you remember all that food that Edie and I prepared last year for 2010 T-Day ? No one needs that much food, or should have to prepared it. Whoops, I forgot my brother deep fried the turkey.
Larry and Edie are going to Virginia to be with her Virginia family this year. My niece Angie, (the jammie girl) always likes having Thanksgiving with just her family, because Christmas is so hectic for them. Yes, I was invited, but everyone deserves a break from me. I'm sure she will be filling you in on her menu.
Sooo, that leaves my nephew and the puppies for me to cook for. Randy really doesn't like Thanksgiving dinner except for the green bean casserole recipe on the back of the cream of mushroom soup can. Yuck! I'm still baking a turkey and making stuffing and gravy, with basic vegetables. You have to have leftovers, plus the puppies love turkey.
Given a choice of anything he could think of for his Thanksgiving dinner this is his menu.
Randy's Thanksgiving Dinner 2011
Chili - seasoned hot enough to take paint off a car
Tossed Salad (no tomatoes) with Italian Dressing (Wishbone, not homemade)
Shrimp Scampi Pizza
Dessert: Little Debbie Peanut Butter Bars. This could change, but it still has to be Little Debbie something.
I could cry. I really thought I had taught him better.
Happy Thanksgiving everyone. Be thankful you don't have to have dinner with Randy.
Larry and Edie are going to Virginia to be with her Virginia family this year. My niece Angie, (the jammie girl) always likes having Thanksgiving with just her family, because Christmas is so hectic for them. Yes, I was invited, but everyone deserves a break from me. I'm sure she will be filling you in on her menu.
Sooo, that leaves my nephew and the puppies for me to cook for. Randy really doesn't like Thanksgiving dinner except for the green bean casserole recipe on the back of the cream of mushroom soup can. Yuck! I'm still baking a turkey and making stuffing and gravy, with basic vegetables. You have to have leftovers, plus the puppies love turkey.
Given a choice of anything he could think of for his Thanksgiving dinner this is his menu.
Randy's Thanksgiving Dinner 2011
Chili - seasoned hot enough to take paint off a car
Tossed Salad (no tomatoes) with Italian Dressing (Wishbone, not homemade)
Shrimp Scampi Pizza
Dessert: Little Debbie Peanut Butter Bars. This could change, but it still has to be Little Debbie something.
I could cry. I really thought I had taught him better.
Happy Thanksgiving everyone. Be thankful you don't have to have dinner with Randy.
Wednesday, November 23, 2011
Plum Pudding by Joyce
Have you ever had Plum Pudding, I mean real Plum Pudding. That is what arrived today from my friend Joyce at October Farm. This woman can make anything. This thing is packed with currants, dark and light raisins, orange peel, citron and pecans, walnuts and almonds. This is the real deal made with suet, not butter. Not in any way related to a fruit cake. She has all kinds of stuff in this box that I haven't even opened yet.
Joyce told me to let it ripen in the refrigerator until Christmas. Right! The only ripening this baby got was from her house to mine. Okay, I only cut a few slices and will save the rest for the Christmas holidays. I whipped up a little Hard Sauce to have on the warmed pudding. Also, I had made a batch of Boiled Custard that I could not resist trying with the pudding. Awesome!
You better hope you're on my "Special Person List" this holiday or there will be no Plum Pudding for you.
Joyce thank you so much for your kindness, my witchy friend. I have to go now and have one more little tiny piece.
Joyce told me to let it ripen in the refrigerator until Christmas. Right! The only ripening this baby got was from her house to mine. Okay, I only cut a few slices and will save the rest for the Christmas holidays. I whipped up a little Hard Sauce to have on the warmed pudding. Also, I had made a batch of Boiled Custard that I could not resist trying with the pudding. Awesome!
You better hope you're on my "Special Person List" this holiday or there will be no Plum Pudding for you.
Joyce thank you so much for your kindness, my witchy friend. I have to go now and have one more little tiny piece.
Subscribe to:
Posts (Atom)
Posts
