Portuguese Roast Turkey
10 pounds fresh turkey
2 pounds kosher salt
1/4 pound unsalted butter
3 tablespoons olive oil
2 large garlic cloves — peeled and minced
1 pound French or Italian bread
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2 cups chicken stock
2 large egg yolks
Remove the giblets from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours.
TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp.
Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid.
Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve.
Preheat oven to 400F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It’s slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides.
With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird.
Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven.
Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter.
Per Serving (excluding unknown items): 836 Calories; 44g Fat (49.4% calories from fat); 78g Protein; 24g Carbohydrate; 1g Dietary Fiber; 311mg Cholesterol; 35511mg Sodium. Exchanges: 1 1/2 Grain(Starch); 10 Lean Meat; 0 Vegetable; 3 Fat.
Dolmas
1 pound ground lamb
2 cups onion — minced in processor
1/3 cup olive oil
1/2 cup long grain rice — uncooked
2 tablespoons fresh parsley — finely chopped
2 tablespoons fresh dill — chopped
2 tablespoons fresh mint — finely chopped
1/4 cup pine nuts — roasted
1 teaspoon salt
1/4 teaspoon pepper
4 cups low sodium chicken broth
8 ounces grape leaves
1 lemon
In food processor fitted with metal blade, chop onion then herbs. Saute onion in olive oil until translucent. Put in large bowl with remaining ingredients (except grape leaves and chicken broth) and mix thoroughly. Drain grape leaves and drop into boiling water for 2 – 4 minutes. Remove from water, separate and dry. Put 1 T. meat mixture on each leaf and roll. Put any leftover leaves on bottom of skillet. Place dolmas in 2 layers in pan. Squeeze lemon over. Cover with layer of leaves (if you have enough). Cover with chicken stock. Weigh down with heatproof plate and cover. Simmer about 1-1/2 hours. Best served at room temp.
Spinach and Artichoke Dip
2 cups chopped spinach
2 cups chopped artichokes
1/2 cup diced onion
1 tsp. minced garlic
1/2 cup chopped parsley
1/2 cup chopped green onion
2 tsp. lea and Perrins
1 oz. olive oil
2 cups chicken stock
2 cups heavy cream
1 cup shredded mozzarella
salt and pepper to taste
roux to thicken
Place olive oil in pan and heat. Sauté onion, green onion and garlic for approximately 3 minutes, then add all Other ingredients except roux and cheese. Simmer for 20 minutes. Thicken with roux until creamy. Fold in cheese at end.
Ginger-Coconut Rice
1/4 cup butter; melted
1 medium onion; diced
1 inch fresh ginger root; peeled and grated
1 1/2 cups pearl rice; rinsed
2 1/4 cups chicken stock
3/4 cup unsweetened coconut; grated
MIX TOGETHER
Melt butter in heavy saucepan or skillet. Add onion and ginger and sauté until onion is translucent. Add rice and cook until rice is translucent.
Add chicken stock and coconut. (Note: To reduce tropical oils, substitute 1 3/4 cups chicken broth, 1/2 cup milk and 8 drops coconut extract for the 2 1/4 cups chicken stock and 3/4 cup coconut.) Cook 20 – 25 minutes until rice is tender and liquid has absorbed.
NOTES : Rich and delicious rice simmered with flaked coconut and ginger root in chicken stock.
A great accompaniment to curried dishes.
Yield: 6 servings
TUSCAN ONION SOUP
3 oz. bacon fat
1 oz. olive oil
2 lb. onion, cut into thin strips
2 oz. marsala wine
1 gal. chicken stock
1/2 gal. beef stock
1 tsp. each thyme, basil, oregano
Saute onion in fat and oil. Add wine and cook approximately 5 minutes, until onion is soft. Add all other ingredients. Simmer for 20 minutes. Skim fat from soup. Serve with croutons and grated Romano cheese.
Lentil Chili Topped with Cornbread
2 tablespoons vegetable oil
2 onions — chopped
1 small red bell pepper — seeded and chopped
1 large green bell pepper — seeded and chopped
4 celery stalks — chopped
3 garlic cloves — chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
2 teaspoons ground ginger
4 cups chicken broth
2 cups cooked lentils — rinsed
1 pound canned tomatoe — coarsely chopped
Salt and pepper –Crust– 1 cup self-rising soft wheat flour
1 cup cornmeal
1 egg
1 cup buttermilk
3 cups vegetable oil
Preheat oven to 400 degrees F. In a large Dutch oven heat oil, add onions, peppers and celery, and cook over medium heat until soft, about 8 to 10 minutes. Add garlic and cook 2 to 3 minutes more. Stir in chili powder to taste, cumin, oregano, and ginger, and cook 1 to 2 minutes. Add chicken stock, lentils and tomatoes. Bring to the boil, reduce the heat, and simmer for 45 to 50 minutes. Adjust seasoning with salt and pepper. Transfer to an ovenproof serving dish or pie plate. In a mixing bowl stir together flour and cornmeal. Whisk together egg, buttermilk and oil and stir into flour mixture until just blended. Spoon corn bread mixture on top of the chili and bake 25 to 30 minutes. Let casserole stand 10 minutes before cutting into wedges and serving.
Chicken Laredo
3 lb Chicken — cut up
<<
3 tb Margarine
1/2 c Onion — chopped
1 c Seedless raisins
1/2 c Sliced pimento-stuffed
Olives 1/2 ts Cinnamon
1 cn Chicken stock
Dry Chicken pieces and sprinkle with garlic powder. In large skillet, saute chicken and onions in butter until browned. Reduce heat. Sprinkle raisins, olives, and cinnamon over chicken. Then pour stock over chicken. Cover and cook for 25 or 30 minutes. Serve with rice, if desired.
16 BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well
Almond Soup
225 g Sweet almonds, blanched
– (8 oz) 3 Hard-boiled egg yolks
1 l Chicken stock (2 pints)
50 g “Beurre manie”, made with
–25 g butter and 25 g flour — (2 oz) 1 1/2 dl Cream (1/3 pint)
Salt White pepper F.&R.Dahl: “This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture” Mince the almonds and, using a pestle and mortar, reduce to a paste with the egg yolks and a little stock, to stop them oiling. Bring the stock up to simmering point in a saucepan and whisk in the beurre manie. When that has dissolved, whisk in the almond paste. Cook gently for 30 minutes. Strain through a sieve, add the cream, season with salt and pepper, heat gently and serve.