Wednesday, November 26, 2008
Brown Butter Kale
The day before Thanksgiving, the last thing we want is a complicated recipe. Here's a simple, yet delicious recipe from Tom Douglas that includes one of the Puget Sound region's best growing (and extraordinarily healthy) vegetables: kale.
Ingredients:
2½ pounds kale
8 tablespoons (equals 1 stick) unsalted butter
Kosher salt and freshly ground black pepper
Lemon wedges
Method:
1. Stem and wash the kale, shaking off excess water. In a large pot of boiling salted water, cook the kale until tender, about 5 to 10 minutes. Drain the kale in a large colander, then let cold water run over it until it is cool enough to handle. Using your hands, squeeze most of the water out. It does not need to be squeezed completely dry. Then roughly chop the kale.
2. Melt the butter in a very large sauté pan (or divide between 2 pans, if you don’t have a large enough pan) over medium-high heat. Allow the butter to bubble and turn golden brown, with a toasted fragrance. Watch carefully- this will only take a few minutes.
3. Add the kale to the pan and stir it around until it’s mixed with the butter and warmed through. Season to taste with salt and pepper, and remove from the heat. Pile on a platter and garnish with lemon wedges to squeeze over.
Note: You can blanch, squeeze, and chop the kale a few days ahead. Store in the refrigerator, covered with plastic wrap.
Ingredients:
2½ pounds kale
8 tablespoons (equals 1 stick) unsalted butter
Kosher salt and freshly ground black pepper
Lemon wedges
Method:
1. Stem and wash the kale, shaking off excess water. In a large pot of boiling salted water, cook the kale until tender, about 5 to 10 minutes. Drain the kale in a large colander, then let cold water run over it until it is cool enough to handle. Using your hands, squeeze most of the water out. It does not need to be squeezed completely dry. Then roughly chop the kale.
2. Melt the butter in a very large sauté pan (or divide between 2 pans, if you don’t have a large enough pan) over medium-high heat. Allow the butter to bubble and turn golden brown, with a toasted fragrance. Watch carefully- this will only take a few minutes.
3. Add the kale to the pan and stir it around until it’s mixed with the butter and warmed through. Season to taste with salt and pepper, and remove from the heat. Pile on a platter and garnish with lemon wedges to squeeze over.
Note: You can blanch, squeeze, and chop the kale a few days ahead. Store in the refrigerator, covered with plastic wrap.
Tuesday, November 25, 2008
Pear and Celeriac Soup with Frizzled Leeks
Here's an interesting and delicious recipe that pairs two classic fall flavors from Chef Seth Caswell. NOTE: The "frizzled" leeks make any dish taste better.
Serves 6
Ingredients:
2 lbs celeriac, peeled and roughly chopped into large pieces
2 ea leeks, some greens removed and chopped
1 lb Bartlett or D’anjou pears, peeled, cored, and chopped
2 Tbsp butter, unsalted
1 Tbsp kosher salt
½ tsp white pepper, freshly ground
1 qt vegetable stock
1 Tbsp heavy cream
2 cups grapeseed oil
2 ea leeks, julienned whites
tt kosher salt and freshly ground black pepper
Method:
“Frizzle” the Leeks:
Heat the grapeseed oil to 375°. In small batches drop the shredded leeks into the hot oil. Stir for fifteen seconds and remove leeks with slotted spoon and transfer to paper towels to drain. Immediately sprinkle lightly with salt and pepper.
Make the Soup:
Melt butter in heavy-bottomed sauce pan with high sides. Add leeks and stir over low heat for five minutes until the leeks are softened. Add celeriac and hot vegetable stock. Bring to a boil and simmer for twenty minutes. Add pears for final four minutes. When celeriac and pears are mushy, transfer everything to a blender and carefully puree for two minutes. Add cream, salt and white pepper to taste.
Assemble:
Ladle 6 oz of hot soup into a bowl. Gather a pile of frizzled leeks and place in center of soup. Enjoy!
Serves 6
Ingredients:
2 lbs celeriac, peeled and roughly chopped into large pieces
2 ea leeks, some greens removed and chopped
1 lb Bartlett or D’anjou pears, peeled, cored, and chopped
2 Tbsp butter, unsalted
1 Tbsp kosher salt
½ tsp white pepper, freshly ground
1 qt vegetable stock
1 Tbsp heavy cream
2 cups grapeseed oil
2 ea leeks, julienned whites
tt kosher salt and freshly ground black pepper
Method:
“Frizzle” the Leeks:
Heat the grapeseed oil to 375°. In small batches drop the shredded leeks into the hot oil. Stir for fifteen seconds and remove leeks with slotted spoon and transfer to paper towels to drain. Immediately sprinkle lightly with salt and pepper.
Make the Soup:
Melt butter in heavy-bottomed sauce pan with high sides. Add leeks and stir over low heat for five minutes until the leeks are softened. Add celeriac and hot vegetable stock. Bring to a boil and simmer for twenty minutes. Add pears for final four minutes. When celeriac and pears are mushy, transfer everything to a blender and carefully puree for two minutes. Add cream, salt and white pepper to taste.
Assemble:
Ladle 6 oz of hot soup into a bowl. Gather a pile of frizzled leeks and place in center of soup. Enjoy!
Seattle Mayor Greg Nickels takes the pledge!
On a sunny Saturday, November 15th, Seattle Mayor Greg Nickels took the Eat Local for Thanksgiving pledge at the University District Farmers Market.
Here are some great photos submitted by Neighborhood Farmers Market Alliance Executive Director Chris Curtis:
Here are some great photos submitted by Neighborhood Farmers Market Alliance Executive Director Chris Curtis:
Friday, November 21, 2008
Chef Demo this Sunday at Ballard Farmers Market
Hey!
Join us this Sunday at the Ballard Farmers Market to watch Peter Birk from Ray's Boathouse cook up some delicious farm-to-table options for your Thanksgiving feast.
What: Chef Demo with Peter Birk, Ray's Boathouse
Where: Ballard Farmers Market
When: Sunday, November 23rd @ 12pm
Here are some photos from last week's chef demo, starring Dustin Ronspies, from Art of the Table. Check out this morning's review of his restaurant.
Join us this Sunday at the Ballard Farmers Market to watch Peter Birk from Ray's Boathouse cook up some delicious farm-to-table options for your Thanksgiving feast.
What: Chef Demo with Peter Birk, Ray's Boathouse
Where: Ballard Farmers Market
When: Sunday, November 23rd @ 12pm
Here are some photos from last week's chef demo, starring Dustin Ronspies, from Art of the Table. Check out this morning's review of his restaurant.
Local Food is delicious AND affordable
Did you listen to Janet McDevitt on KUOW's Sound Focus last Wendesday? She talked all about Eating Local for Thanksgiving: what to cook, where to buy, etc. One issue, though, both she and the host Megan Sukys mentioned that local food is more expensive. From the show description: "[Farmers Markets] also host large crowds, they don’t always have everything you need and there is a big cost difference from the grocery store."
NOT TRUE!
Studies over the last few years show that when you buy local food in season, it is often LESS EXPENSIVE than at chain grocery stores. For the Eat Local for Thanksgiving campaign, we asked a UW student, Lydia Caudill, to conduct an informal price comparison between farmers markets and grocery stores
“The prices of produce in the farmers market not only were very comparable to conventional non-local produce, but they often were a better price.” She also made a case for the experience, poignantly adding, “The atmosphere of the farmers market was a mix of a festival and an exploration of the unknown as people asked questions about the vast array of unique produce sold, very often talking with the people who grew it themselves. If I ever doubted my reasons for buying local…this project took away my doubts. "
We found organic acorn and butternut squash to be more affordable by 79-cents a pound at the market than at the grocery store. And organic Gala apples bought directly from the farmer were more affordable by $1.29 a pound from their supermarket counterparts!
Another informal study conducted earlier in the year by the Neighborhood Farmers Market Alliance found these numbers:
10/14/08 Organic at Safeway on Rainier Ave 10/15/08 at Columbia City Farmers Market
Butternut squash $1.79/lb. Butternut squash $1.00/lb.
Acorn squash 1.79/lb Acorn squash $1.00/lb.
Chard(medium bunch) 2.99/lb. Chard (med. bunch)2.50
Gala apples 2.79/lb. Gala apples 1.99/lb.
Romaine lettuce (med.) 2.19/head Romaine lettuce (med.) 1.50/head
Green beans 2.79/lb. Green beans 3.00/lb
Golden apples 2.79/lb Golden apples 1.99/lb
Safeway (Rainier Ave.) Organic Prices (10/7/08) Columbia City Farm. Market (10/8/08)
Gala apples $2.79/lb. Gala apples $1.50/lb.
Golden Apples $2.59/lb. Golden apples $2.00/lb.
Medium Tomatoes $4.19/lb. Medium Tomatoes $3.50/lb.
Red leaf lettuce $2.19/head Red Leaf Lettuce $2.00/head
large onion $1.89/lb. large onion $1.50/lb.
1 medium green pepper $1.79 each 1 medium green pepper $1.30 each
Blueberries 1/2 pint $4.99 Blueberries 1/2 pint $4.00
So, folks, don't believe the hype! Buying directly from the farmers is often LESS EXPENSIVE than buying from a chain grocery store. Plus, the money that you spend locally gets spent locally, meaning that the dollar that you use to buy potatoes gets recirculated throughout the local community. Whereas, if you spent that dollar at a chain grocery store, more than 2/3 of that dollar would immediately leave the state to pay for large company overhead costs.
NOT TRUE!
Studies over the last few years show that when you buy local food in season, it is often LESS EXPENSIVE than at chain grocery stores. For the Eat Local for Thanksgiving campaign, we asked a UW student, Lydia Caudill, to conduct an informal price comparison between farmers markets and grocery stores
“The prices of produce in the farmers market not only were very comparable to conventional non-local produce, but they often were a better price.” She also made a case for the experience, poignantly adding, “The atmosphere of the farmers market was a mix of a festival and an exploration of the unknown as people asked questions about the vast array of unique produce sold, very often talking with the people who grew it themselves. If I ever doubted my reasons for buying local…this project took away my doubts. "
We found organic acorn and butternut squash to be more affordable by 79-cents a pound at the market than at the grocery store. And organic Gala apples bought directly from the farmer were more affordable by $1.29 a pound from their supermarket counterparts!
Another informal study conducted earlier in the year by the Neighborhood Farmers Market Alliance found these numbers:
10/14/08 Organic at Safeway on Rainier Ave 10/15/08 at Columbia City Farmers Market
Butternut squash $1.79/lb. Butternut squash $1.00/lb.
Acorn squash 1.79/lb Acorn squash $1.00/lb.
Chard(medium bunch) 2.99/lb. Chard (med. bunch)2.50
Gala apples 2.79/lb. Gala apples 1.99/lb.
Romaine lettuce (med.) 2.19/head Romaine lettuce (med.) 1.50/head
Green beans 2.79/lb. Green beans 3.00/lb
Golden apples 2.79/lb Golden apples 1.99/lb
Safeway (Rainier Ave.) Organic Prices (10/7/08) Columbia City Farm. Market (10/8/08)
Gala apples $2.79/lb. Gala apples $1.50/lb.
Golden Apples $2.59/lb. Golden apples $2.00/lb.
Medium Tomatoes $4.19/lb. Medium Tomatoes $3.50/lb.
Red leaf lettuce $2.19/head Red Leaf Lettuce $2.00/head
large onion $1.89/lb. large onion $1.50/lb.
1 medium green pepper $1.79 each 1 medium green pepper $1.30 each
Blueberries 1/2 pint $4.99 Blueberries 1/2 pint $4.00
So, folks, don't believe the hype! Buying directly from the farmers is often LESS EXPENSIVE than buying from a chain grocery store. Plus, the money that you spend locally gets spent locally, meaning that the dollar that you use to buy potatoes gets recirculated throughout the local community. Whereas, if you spent that dollar at a chain grocery store, more than 2/3 of that dollar would immediately leave the state to pay for large company overhead costs.
Thursday, November 20, 2008
Asian Pear Crisp with Cinnamon Basil Whipped Cream
Another recipe from Herban Feast Catering, this one a dessert. Chef BJ Duft recommends Rockridge Orchards' asian pears for this dish.
For the Crisp:
Ingredients:
1/3 Cup dried cranberries, soaked in warm water
1/4 Cup hazelnuts, chopped and toasted
1/4 Cup AP flour
2 tablespoons sugar
1 teaspoon salt
2 oz butter, cold and cut into small pieces
1 tablespoon lemon juice
1 teaspoon cinnamon
2 pounds Asian Pears, peeled, cored and sliced 1/2 inch pieces
Method:
1. In a food processor add salt, flour, sugar and cinnamon and pulse to
mix. Add butter until mixture becomes crumbly.
2. In another mixing bowl mix together pears, lemon juice, cranberries, hazelnuts, and pour into a baking dish.
3. Top with topping and place into a preheated 375 degree oven for 25-30 minutes or until topping becomes golden brown.
For the Cinnamon Basil Whipped Cream:
Ingredients:
1 cup Heavy Whipping Cream
1/4 cup powder sugar
2 sprigs cinnamon-basil
Method:
1. In a sauce pot bring cream to a simmer turn off and add cinnamon-basil.
2. Let cool over night in the fridge.
3. In a mixer combine cold infused cream and powdered sugar and mix until soft peaks. Serve a dollop on top of each scoop of crisp served
For the Crisp:
Ingredients:
1/3 Cup dried cranberries, soaked in warm water
1/4 Cup hazelnuts, chopped and toasted
1/4 Cup AP flour
2 tablespoons sugar
1 teaspoon salt
2 oz butter, cold and cut into small pieces
1 tablespoon lemon juice
1 teaspoon cinnamon
2 pounds Asian Pears, peeled, cored and sliced 1/2 inch pieces
Method:
1. In a food processor add salt, flour, sugar and cinnamon and pulse to
mix. Add butter until mixture becomes crumbly.
2. In another mixing bowl mix together pears, lemon juice, cranberries, hazelnuts, and pour into a baking dish.
3. Top with topping and place into a preheated 375 degree oven for 25-30 minutes or until topping becomes golden brown.
For the Cinnamon Basil Whipped Cream:
Ingredients:
1 cup Heavy Whipping Cream
1/4 cup powder sugar
2 sprigs cinnamon-basil
Method:
1. In a sauce pot bring cream to a simmer turn off and add cinnamon-basil.
2. Let cool over night in the fridge.
3. In a mixer combine cold infused cream and powdered sugar and mix until soft peaks. Serve a dollop on top of each scoop of crisp served
Wednesday, November 19, 2008
Eat Local, Listen Local
Today at 2:40pm on KUOW's Sound Focus, Janet McDevitt from the Neighborhood Farmers Market Alliance "Farm-fresh Family" will talk about Eating Local for Thankgiving. Tune in on your radio or listen online at www.kuow.org.
Butternut Squash Gingerbread
This delectable desert comes from local celebrity chef Tom Douglas. Don't let the number of steps daunt you, it's fairly straightforward baking and highly rewarding.
Ingredients:
For the squash topping:
1 medium butternut squash (about 2 pounds)
½ cup (1 stick) unsalted butter, plus a little more for buttering the pans
1 cup firmly packed brown sugar
½ cup coarsely chopped pecans
For the cake batter:
2½ cups all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 cup hot strong coffee
½ cup molasses
2 teaspoons peeled and grated fresh ginger
2 large eggs
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and slightly cooled
Method:
1. Butter a 10-inch by 2-inch round cake pan and line the bottom with a circle of parchment paper. Preheat the oven to 375F.
2. To prepare the squash topping, Cut the peel from the squash, then cut the squash in half lengthwise, and scrape out the seeds and fibers with a spoon. Slice the squash into wedges about 1/3” thick, and place them on a lightly buttered baking sheet.
3. Bake until tender when pierced with the tip of a knife, about 20 to 25 minutes, turning the squash pieces over with a spatula halfway through the cooking time, then remove from the oven and set aside.
4. Reduce the oven temperature to 350F.
5. In a small saucepan over medium heat, melt the butter with the brown sugar, stirring until smooth. Pour the butter-sugar mixture evenly into the cake pan.
6. Arrange the squash wedges in a decorative pattern (like the spokes of a wheel) over the bottom of the pan, trimming them to fit if necessary. You may have a few squash slices left over. Using your fingers, press down on the squash slices gently, so you’ll be able to see them through the sugar topping when the cake is unmolded. Sprinkle the pecans over the squash. Set the prepared cake pan aside.
7. To make the cake batter, mix together the flour, soda, salt, cinnamon and nutmeg in a bowl. In another bowl, whisk together the coffee, molasses, and ginger.
8. In a large bowl, lightly whisk together the eggs and granulated sugar, then whisk in the butter. To the egg-butter mixture, add the dry ingredients in 2 batches, alternating with the coffee mixture, and beating with a wooden spoon or a rubber spatula until smooth.
9. Pour the batter into the prepared pan. Place the cake pan on a baking sheet lined with foil because the brown sugar mixture may bubble over as the cake bakes.
10. Bake at 350F until a toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes. If the cake is browning too quickly before it is done, cover it loosely with a piece of foil. Remove the cake pan from the oven and allow it to cool on a rack for about 5 minutes.
11. To unmold, run a thin knife around the cake to loosen it. Cover the cake pan with an inverted plate, then invert the whole thing. Remove the pan and the cake should slide right out onto the plate. Peel off the circle of parchment paper and replace any squash or pecans clinging to the paper. Cool the cake to room temperature before slicing.
12. To serve, slice the cake into wedges and serve with dollops of whipped cream.
Note: You can bake and unmold the cake early in the day and leave it at room temperature. Leftovers, if there are any, stay moist for a day or two, wrapped in plastic wrap.
From Tom's Big Dinners
Ingredients:
For the squash topping:
1 medium butternut squash (about 2 pounds)
½ cup (1 stick) unsalted butter, plus a little more for buttering the pans
1 cup firmly packed brown sugar
½ cup coarsely chopped pecans
For the cake batter:
2½ cups all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 cup hot strong coffee
½ cup molasses
2 teaspoons peeled and grated fresh ginger
2 large eggs
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and slightly cooled
Method:
1. Butter a 10-inch by 2-inch round cake pan and line the bottom with a circle of parchment paper. Preheat the oven to 375F.
2. To prepare the squash topping, Cut the peel from the squash, then cut the squash in half lengthwise, and scrape out the seeds and fibers with a spoon. Slice the squash into wedges about 1/3” thick, and place them on a lightly buttered baking sheet.
3. Bake until tender when pierced with the tip of a knife, about 20 to 25 minutes, turning the squash pieces over with a spatula halfway through the cooking time, then remove from the oven and set aside.
4. Reduce the oven temperature to 350F.
5. In a small saucepan over medium heat, melt the butter with the brown sugar, stirring until smooth. Pour the butter-sugar mixture evenly into the cake pan.
6. Arrange the squash wedges in a decorative pattern (like the spokes of a wheel) over the bottom of the pan, trimming them to fit if necessary. You may have a few squash slices left over. Using your fingers, press down on the squash slices gently, so you’ll be able to see them through the sugar topping when the cake is unmolded. Sprinkle the pecans over the squash. Set the prepared cake pan aside.
7. To make the cake batter, mix together the flour, soda, salt, cinnamon and nutmeg in a bowl. In another bowl, whisk together the coffee, molasses, and ginger.
8. In a large bowl, lightly whisk together the eggs and granulated sugar, then whisk in the butter. To the egg-butter mixture, add the dry ingredients in 2 batches, alternating with the coffee mixture, and beating with a wooden spoon or a rubber spatula until smooth.
9. Pour the batter into the prepared pan. Place the cake pan on a baking sheet lined with foil because the brown sugar mixture may bubble over as the cake bakes.
10. Bake at 350F until a toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes. If the cake is browning too quickly before it is done, cover it loosely with a piece of foil. Remove the cake pan from the oven and allow it to cool on a rack for about 5 minutes.
11. To unmold, run a thin knife around the cake to loosen it. Cover the cake pan with an inverted plate, then invert the whole thing. Remove the pan and the cake should slide right out onto the plate. Peel off the circle of parchment paper and replace any squash or pecans clinging to the paper. Cool the cake to room temperature before slicing.
12. To serve, slice the cake into wedges and serve with dollops of whipped cream.
Note: You can bake and unmold the cake early in the day and leave it at room temperature. Leftovers, if there are any, stay moist for a day or two, wrapped in plastic wrap.
From Tom's Big Dinners
Tuesday, November 18, 2008
KUOW Podcast about Thanksgiving Cooking
Listen to Weekday host Steve Scher talk about Thanksgiving cooking with famed local chef-in-the-hat Thierry Rautureau, from Rover's, and chef Kenyetta Carter, from Kingfish Cafe. Wendy Dore, from Puget Sound Fresh, calls in with some great comments about the ELT campaign and Puget Sound Fresh.
Also, check out the Farm Fresh Family blog on the Seattle PI website. Here's the lowdown: "We are the 2008 Neighborhood Farmers Market Alliance Farm Fresh Family. Help us get an environmental conscience and read along as we try to buy as much of our weekly food as possible from local farms!"
Podcast: Thanksgiving Cooking: Good Advice and Horror Stories
Also, check out the Farm Fresh Family blog on the Seattle PI website. Here's the lowdown: "We are the 2008 Neighborhood Farmers Market Alliance Farm Fresh Family. Help us get an environmental conscience and read along as we try to buy as much of our weekly food as possible from local farms!"
Sage and Apple Cider Buttered Turkey
For many Thanksgiving dinners, the turkey is the star of the show. This recipe comes to us from chefs BJ Duft and Dalis Chea from Herban Feast Catering, one of Seattle's premier catering companies. They are super committed to supporting local farms and serving delicious local fare at events both big and small.
Have you heard about brining? It's an easy way to add flavor and juciness to your holiday bird. At its most basic, brining is soaking the bird in a salty solution to increase the moisture retention of the turkey. It forces more water into the bird, which results in a jucier final product. Brine the bird a day ahead of time and enjoy the best turkey you've ever tasted.
Ingredients:
10-12 pound Turkey
For the brine (make a day ahead):
1 cup kosher salt
½ cup light brown sugar
1 tablespoon black peppercorns
1 tablespoon mulling spice
1 tablespoon candied ginger
1 gallon vegetable stock (Organic has less sodium)
1 gallon iced water
Aromatics
1 leek
4 cloves garlic
4 cloves star anise
3 sprigs sage
3 sprigs rosemary
1 apple
3 tablespoons canola oil
Salt and pepper, to taste
For the glaze:
3 cups apple cider
2 tablespoons butter
6 fresh sage leaves, finely minced
Method:
1. For the brine: combine all ingredients in a stock pot except for iced water. Bring to a boil, to dissolve solids, then strain and let cool. Refrigerate over night. 10 hours before you roast the turkey, combine ice water and brine in a large bucket and submerge the turkey in the solution, breast side down.
2. Preheat oven to 500°. When ready to roast, remove the turkey from the brine, pat dry and place on roasting rack. Rub the turkey with oil and season with salt and pepper. Put the aromatics inside the cavity.
3. Roast turkey for 30 minutes. Pull out turkey, cover with foil, lower oven temperature to 350°, and continue to roast until turkey’s internal temperature reaches 160°.
4. Meanwhile, bring apple cider to a simmer and reduce by 3/4. Stir in butter and minced sage.
5. Remove turkey and baste with glaze. Let rest for 12 minutes, and then serve.
Have you heard about brining? It's an easy way to add flavor and juciness to your holiday bird. At its most basic, brining is soaking the bird in a salty solution to increase the moisture retention of the turkey. It forces more water into the bird, which results in a jucier final product. Brine the bird a day ahead of time and enjoy the best turkey you've ever tasted.
Ingredients:
10-12 pound Turkey
For the brine (make a day ahead):
1 cup kosher salt
½ cup light brown sugar
1 tablespoon black peppercorns
1 tablespoon mulling spice
1 tablespoon candied ginger
1 gallon vegetable stock (Organic has less sodium)
1 gallon iced water
Aromatics
1 leek
4 cloves garlic
4 cloves star anise
3 sprigs sage
3 sprigs rosemary
1 apple
3 tablespoons canola oil
Salt and pepper, to taste
For the glaze:
3 cups apple cider
2 tablespoons butter
6 fresh sage leaves, finely minced
Method:
1. For the brine: combine all ingredients in a stock pot except for iced water. Bring to a boil, to dissolve solids, then strain and let cool. Refrigerate over night. 10 hours before you roast the turkey, combine ice water and brine in a large bucket and submerge the turkey in the solution, breast side down.
2. Preheat oven to 500°. When ready to roast, remove the turkey from the brine, pat dry and place on roasting rack. Rub the turkey with oil and season with salt and pepper. Put the aromatics inside the cavity.
3. Roast turkey for 30 minutes. Pull out turkey, cover with foil, lower oven temperature to 350°, and continue to roast until turkey’s internal temperature reaches 160°.
4. Meanwhile, bring apple cider to a simmer and reduce by 3/4. Stir in butter and minced sage.
5. Remove turkey and baste with glaze. Let rest for 12 minutes, and then serve.
Friday, November 14, 2008
Recipe: Leek and Wild Mushroom Stuffing
Here's a top-notch recipe from one of our good friends and one of Seattle's greatest chefs, Seth Caswell. Look for his new restaurant, emmer, this Spring.
Leek and Wild Mushroom Stuffing (aka Bread Pudding)
Chef Seth Caswell
emmer restaurant
Serves 12
Ingredients
10 lbs leeks, greens removed
3 lbs wild mushrooms (white or golden chanterelles, hedgehogs, oyster, porcini)
4 oz shallots, peeled, sliced into rings
1 oz thyme sprigs, leaves removed and chopped
2 Tbsp extra virgin olive oil
¾ cup whole, unsalted butter
1 loaf white or sour dough bread, staled or cut into cubed and toasted
½ cup hard cow’s or sheep’s milk cheese (parmesan or pecorino)
2 cups mushroom stock
½ bottle sweet or dry sherry
to taste kosher salt and freshly ground black pepper
Method
1) Leeks: Using only the white portion of the leeks, slice the leek in half the long way. With the cut surface on the cutting board, chop the leek into ¼” slices. In a large, heavy bottomed skillet, slowly heat 3 Tbsp butter. Add all of the leeks and season lightly with salt and pepper. Stir intermittently for fifteen minutes, until leeks are soft and fragrant. Season again with salt and pepper and transfer leeks to cool.
2) Mushrooms: Remove dirt or pine needles from the mushrooms. If you are using large-sized mushrooms, you may chop them slightly, although not necessary. Using the same heavy bottomed skillet, heat a couple of teaspoons of olive oil over high heat. In four separate batches, brown the mushrooms in the oil, saut̩ing thoroughly. When each batch of mushrooms has cooked for nearly five minutes, add some of the shallots and fresh thyme. Season with salt and pepper and deglaze the pan with a splash of the sherry. Transfer the mushrooms to cool, and wipe the skillet with a towel Рthen repeat the process for cooking the mushrooms until all of the mushrooms are cooked.
3) Assembling the dish: Dot half of the remaining butter on the bottom of a glass or ceramic casserole (preferably measuring 9”x14”). Layer the bread on the bottom of the casserole and soak the bread with the mushrooms stock. Dot the remaining butter on top of the mushrooms. Layer all of the leeks atop the bread, then layer the mushrooms atop the leeks. Drizzle everything with the remaining sherry. Finally, sprinkle the cheese to cover the entire surface. Cover with aluminum foil and place in a 325° oven for an hour. Remove the foil and continue to bake for twenty more minutes. The top should be crusty and the bottom should be moist, but not swimming in the mushroom stock. If there is too much liquid, cover and cook an additional 30 minutes. Cool Slightly and spoon this delicious stuffing as a delightful Thanksgiving side dish. Enjoy!
Leek and Wild Mushroom Stuffing (aka Bread Pudding)
Chef Seth Caswell
emmer restaurant
Serves 12
Ingredients
10 lbs leeks, greens removed
3 lbs wild mushrooms (white or golden chanterelles, hedgehogs, oyster, porcini)
4 oz shallots, peeled, sliced into rings
1 oz thyme sprigs, leaves removed and chopped
2 Tbsp extra virgin olive oil
¾ cup whole, unsalted butter
1 loaf white or sour dough bread, staled or cut into cubed and toasted
½ cup hard cow’s or sheep’s milk cheese (parmesan or pecorino)
2 cups mushroom stock
½ bottle sweet or dry sherry
to taste kosher salt and freshly ground black pepper
Method
1) Leeks: Using only the white portion of the leeks, slice the leek in half the long way. With the cut surface on the cutting board, chop the leek into ¼” slices. In a large, heavy bottomed skillet, slowly heat 3 Tbsp butter. Add all of the leeks and season lightly with salt and pepper. Stir intermittently for fifteen minutes, until leeks are soft and fragrant. Season again with salt and pepper and transfer leeks to cool.
2) Mushrooms: Remove dirt or pine needles from the mushrooms. If you are using large-sized mushrooms, you may chop them slightly, although not necessary. Using the same heavy bottomed skillet, heat a couple of teaspoons of olive oil over high heat. In four separate batches, brown the mushrooms in the oil, saut̩ing thoroughly. When each batch of mushrooms has cooked for nearly five minutes, add some of the shallots and fresh thyme. Season with salt and pepper and deglaze the pan with a splash of the sherry. Transfer the mushrooms to cool, and wipe the skillet with a towel Рthen repeat the process for cooking the mushrooms until all of the mushrooms are cooked.
3) Assembling the dish: Dot half of the remaining butter on the bottom of a glass or ceramic casserole (preferably measuring 9”x14”). Layer the bread on the bottom of the casserole and soak the bread with the mushrooms stock. Dot the remaining butter on top of the mushrooms. Layer all of the leeks atop the bread, then layer the mushrooms atop the leeks. Drizzle everything with the remaining sherry. Finally, sprinkle the cheese to cover the entire surface. Cover with aluminum foil and place in a 325° oven for an hour. Remove the foil and continue to bake for twenty more minutes. The top should be crusty and the bottom should be moist, but not swimming in the mushroom stock. If there is too much liquid, cover and cook an additional 30 minutes. Cool Slightly and spoon this delicious stuffing as a delightful Thanksgiving side dish. Enjoy!
ELT Event this Saturday!
Join us for an Eat Local for Thanksgiving event this Saturday at the University District Farmers Market on the corner of University Way & NE 50th. Seattle Mayor Greg Nickles will be on hand to say a few words about the importance of eating local and supporting area farmers, chef Mark Schoenthaler of Roux Seattle will demonstrate how to use all of the local farm goodies in your Thanksgiving feast, and, of course, there will be plenty of farmers selling their delicious and affordable Fall farm products.
Thursday, November 13, 2008
Kick-off Event
Photos from the Eat Local for Thanksgiving kick-off event held at the Pike Place Market on Friday, November 7th. Highlights included a speech by King County Executive Ron Sims, a cooking demo by Chef Eric Tanaka, of Tom Douglas Restaurants, lots of tasty locally grown vegetables from Full Circle Farm, Children's Garden and the Clean Greens Project, and rain...it was wet and yet, we still drew a crowd!
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