Sunday, December 19, 2010

Recipe 47: Orange Cranberry Sauce

This recipe may become more than just a good recipe. It has potential to become one of my favorite memories of working through this cookbook. There have been recipes James and I both said: Wow! That's great! to, and recipes we've hated. (Others have told me Broccoli Rabe is very bitter as well). But James was adamant that he was not going to like this recipe. He does not like whole berry cranberry sauces. I, too, prefer the jellied cranberry sauce and generally will not attempt to taste a whole-berry cranberry sauce. I even considered jellying this recipe, but I make it as close to exact as I can the first time. I did consider and even suggest to James that we would like the whole berry one more because it was homemade and fresh. He didn't think so, he'd had those before. He would try it, but he probably wouldn't like it.

So, one evening when James and Briannag were visiting, I got out the cranberries and put them in the pan. I added the orange zest and juice(fresh squeezed by my hands). I added the port and tasted it--it was far too sweet. Then I added the sugar, cinnamon and cardamom. Only a 1/2 tsp of each spice is required. These can be very powerful spices. I stuck to this limit. Then I brought the mixture to a boil, stirring it often. Once it come to a boil, I reduced the heat to simmer for 10 minutes, maybe a little longer. James was commenting that it made my house smell wonderful. He still didn't think he would like it.

While I was simmering the cranberries, I toasted the pecans I had. I pulled them out of the oven after about 5 minutes, and tasted them. I thought maybe I had slightly overcooked the pecans but they were what I had and they didn't taste like charcoal, so I added them to the cranberry mix. I let the sauce cool down until it no longer burned the roof of my mouth as I tasted it. This took will power. Once it was cool enough to serve, I served up some for me, and brought it in for James to taste test. I was soon informed that I would need a second bowl as that was very good cranberry sauce.

And the second best part, I didn't need a sous-chef;-).

I will be making these later this week to can and present as "Enjoy me now" Christmas gifts. The recipe states "The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator until ready to serve." I haven't tried freezing this recipe and I'm not sure I will. I'm not sure it will last long enough to, or that a big enough batch will be made at one time to require freezing. But it is a great prepare ahead of time dish for a party. I will definitely make this recipe again. I expect James will request this recipe again.

Sunday, December 12, 2010

Recipe 46: Emeril's Roasted Duck with Candied Kumquats

This recipe includes a few firsts for me. This is the first time I recall ever having duck. This is the first time I have ever roasted a duck or cooked it in any way. I have also never had kumquats and don't candy very much of my foods.

So, I mostly thawed the duck...my life would have been a little easier if I'd have let the duck thaw a bit longer. I opened up the duck package, pricked just under the skin only, and dropped said duck into about three quarts of chicken and vegetable broth. I did not have duck or chicken stock, and water was the final option. I went with broth. It works for just about everything else;-). That was the easy part, not that any of this is particularly hard.

I then set to cutting a pound of kumquats into quarter inch slices, and tasted a couple as I put them in their bowl. They tasted like miniature grapefruits, but a hint sweeter. Then I put them in water and simmered them warmly about 5 minutes. Once they were drained and set aside, I began the candied part, in which I made a simple syrup of equal parts water and sugar with a cinnamon stick and 1/2 a vanilla bean including seeds. I boiled then simmered the syrup for about five minutes.
Next, I put the kumquats back in to cook for about 8 minutes. They became translucent and tender, as called for and I set the sauce aside.

Then came time to check the duck. I don't have any large meat forks, probably because I don't normally cook more than chicken breast for meat. So, I had the problem of getting the duck out of a stock pot that was already crowded with duck. I poured the broth into mason jars, planning to save it for soup. I worked a little at getting the duck out, first with two forks, then a knife and a fork, and tried a spatula and a fork. None of those efforts were working with me and duck. Finally, I pulled the duck out by the legs and set him down on the roasting pan resting next to the pot. As I was pulling out the innards, I realized part of him still seemed frozen. I put the duck back into the pot. I poured the broth back in. I cooked him for a few minutes more, maybe 15.

I poured the sauce back into the mason jars, still glad I had them out. I waited five minutes for the bird to cool a little and pulled him out by the legs again. I dropped him immediately on the roasting pan, and removed the rest of the innards, wondering which one had been the kidney, liver and heart, and if any of them tasted any good. There must still be a scientific mind in me somewhere. The innards went into duck stock with chicken broth for soup.

I forgot to pat the duck dry with paper towels, but I'm sure he dried while I removed the innards. I then seasoned him salt and pepper and roasted him for 30 mintues at 500 degrees. Duck got a real nice tan. I thought it was mighty fine work myself. I stuck my candy thermometer into the thigh joint and found him only done to 150 degrees. The package insisted duck reach 180 before he's done tanning. Emeril, didn't insist on a temperature, but I like my birds cooked;-). So, Duck went back into the tanning bed for five more minutes and hit 175 degrees in one thigh and 170 degrees in the other. I called that close enough and let him rest.

Meanwhile, I had been tasting the succulently sweet candied kumquats and forced myself to fold laundry in the basement to make the kumquats last until duck was ready. After I pulled the bronzed duck out of the oven, I let him rest for 15 minutes. I decided that since I had only talked to James on the phone, I would take him some kumquats, some candied some not, so he could try them and I'd test the four legged critter treats I made last night.I also planned to get two oranges for the Orange Cranberry Sauce I still need to make. I thought it would go good with dinner. I got all bundled up, and called James to let him know I was on my way and stepped out of my front door as he told me I shouldn't, it's pretty nasty out there. I agreed with him and promptly stepped back inside to shed myself of my winter armor and decided "It's not fit for man nor beast out there."

I set my stuff in my kitchen and proceeded to wait for duck to be ready. As soon as he was, I got out my pretty carving knife and sliced myself a piece of juicy, greasy duck. I thought duck was a little rich on his own, but adding the candied kumquats seemed to provide a great balance of sweet and a hint of tart with a bit of richness for a decadent dinner worth waiting for.

I will definitely make this recipe again, but duck is expensive, so not to often. And if I cook more than one, I need either a larger pot or two pots to cook them in. If you want to make a similar recipe without breaking your budget, it can be made with roasted pork too. I'll discuss pork when I encounter those recipes.

Monday, December 6, 2010

Reipe 45: Creamy Turnip Soup

I approached this recipe with curiousity and a little bit of concern after the homemade peach brandy nearly overpowered the butternut squash soup. I was also a little concerned about the time requirements, as some of these recipes are best accomplished with advance planning. The only real advance planning here was to get the ingredients and to chop everything up as directed to toss in the pot.

I also failed to stick to proportion requirements, fortunately soups are forgiving. I chopped all my parsnips (a mildly sweet, carrot like vegetable) first, to learn I didn't need all of it. I grabbed a couple stalks of celery when one would probably have yielded what I needed, but I did not throw in the entire bag of celery, tempting though it was. I'm not trying to make celery soup. I'll save that endeavor for either James, or after this cookbook...unless it does come up. I put in one large onion, also chopped, it looked close to what I needed. All of these went into the pot with some butter, twice the required recipe amount as I had lots of veggies going into the pot. I sauteed until tender, and lightly caramelized. In goes the minced garlic and thyme I pulled off the plant as I finished chopping turnips, I began to smell the garlic and thyme, very fragrant.

I tossed in the turnips, which were the only vegetable close to the correct ratio, I think...and I added extra chicken and vegetable stock or broth, whichever they put into those cute cartons I can close up and save the rest for later. I added the salt and pepper by pours, cranks, and dashes.

I brought it to a boil, like Emeril told me to, even if it did require a little coaxing. I left it to boil for a moment or two, but not more than five. I wasn't trying to kill the flavor here, it just breaks up some of the starch of the turnip.
I did taste some of the turnip raw, and found it to be similar to a potato, but milder, not quite sweeter, but possibly. I wouldn't eat this vegetable raw much, but it made for a great comfort food. Once I turned down the heat and let it simmer for 20-25 minutes until the turnips were tender, I pulled out the thyme and added the heavy cream. Then I scooped it into a blender and made the soup smooth. Next time, I won't puree the soup as long, I like it a bit chunkier than it came out. It felt like I was eating a light version of a chowder when I tasted it.

I tasted the soup with and without the sour cream and found it an excellent addition to the soup. Sour cream will be added to each bowl I enjoy from here on out. I will say, even with the extra vegetables, this soup didn't seem to make enough to feed an army, which is mostly a relief, unless you are trying to feed an army. I'm sure it could be adjusted well enough, and they'd eat it.

Its cold and blustery outside and snowing on and off today. The snow isn't sticking much yet, but I'm already dreading shoveling my drive at 7AM in pajamas, knowing I'll have to do it when I come home again after the plows go through. So, its cold and snowy and windy and after an hour I have a warm soft soup. This creamy turnip "chowder" is a great comfort food for one of those days when your tired and not feeling great and just want a quick bowl of comfort without opening a can. I will definitely make this "chowder" again.

Saturday, December 4, 2010

Recipe 44: Roasted Tomatillo Salsa

While I'm still a fan of the regular salsa with regular tomatoes, this salsa will take a new place in my recipe book. Made according to the recipe, it is a very good mix...if I recall correctly, James thought it had too much lime, which means I thought it was just about enough. All it needs are some bite size Hint of Lime Tortilla chips. I have not found them in bite size, but I keep hoping.

I thought this would take more work than using tomatoes, because tomatillos have to be husked and rinsed, but they didn't. I did soak them in a bowl of cool water rather than simply rinse them. Then they sliced in half quite easily, I chopped the onions into pieces, and added the garlic to the pan. Once I drizzled the vegetables and garlic in oil, I roasted them in the oven for about 15 minutes.

Then I put them in the food processor with the chopped jalapeno lemon juice and lime zest(I was fresh out of limes) some salt and pepper, and pulsed a couple of times. Then I poured it into a bowl, and made that a major part of my dinner for the night.

I ended up with a very good sweet tasting salsa, that a single person can easily polish off in a week. I nearly polished it off that night. Quick, easy, good, and homemade. I will definitely make this recipe again...watch the news front, I get to cook lobster for the first time soon. Before Christmas, for those of you who need a time frame.