SWEET POTATO GRATIN WITH CHEDDAR AND MAPLE CREAM shared by Christine Nunn, Chef/Owner, Picnic, The Restaurant in Fairlawn.
2 sticks (one cup) unsalted butter
½ cup all purpose flour
12 medium sweet potatoes, about 6 pounds, peeled
4 cups heavy cream
1/3 cup maple syrup
1 lb Mild Cheddar Cheese- shredded
preheat oven to 350F
Warm the heavy cream and maple syrup in a heavy bottomed sauce pan. Whisk to incorporate. Slice the potatoes very thin on a mandolin, and place a layer in a large buttered hotel pan. Dot them with pats of butter, a splash of heavy cream, a light sprinkle of flour and a bit of maple syrup. Use your discretion on the quantities of these. Press them down and continue to layer the potatoes, butter, cream, flour and maple syrup until the pan is almost full. Season with salt every few layers. Add the remaining cream and maple syrup until the potatoes are covered.
Bake for 60 minutes until the potatoes are soft and the cream has reduced and thickened and the potatoes are soft when tested with a knife. At the end, spread the shredded cheese over the top and bake for a few minutes more until the cheese has melted and browned. Remove from the oven, and allow to rest for about 15 minutes.
TERIYAKI TURKEY shared by Marilyn Schlossbach Kitchens (with restaurants including Langosta Lounge, Trinity & The Popeand Dauphin Grill all of Asbury Park)
1. 1/2 cup low-sodium soy sauce
2. 2 tablespoons of sesame oil
3. 1/4 cup mirin
4. 1/4 cup sake
5. 2 tablespoons chopped cilantro
6. 4 tablespoons agave ( sub honey)
7. 1 tablespoon grated fresh ginger
8. 1 white portion of a stalk of lemongrass pounded and sliced thin
9. 2 cloves of garlic chopped fine 10. 2 stalks of scallion sliced thin
11. 1 teaspoon cornstarch dissolved in 1 tablespoon water
12. One 16-pound fresh turkey
13. 1 1/2 pounds large shallots, peeled
14. Salt and freshly ground pepper
15. 10 tablespoons unsalted butter, softened
16. 1/4 cup extra-virgin olive oil
17. 1 cup water
18. 2 cups chicken stock19. 2 tablespoons all-purpose flour
1.Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, cilantro, garlic, agave, lemongrass, scallion, sesame oil and ginger. Add the cornstarch liquid and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened, 3 minutes. Transfer the teriyaki sauce to a bowl. 2. Set the turkey in a large roasting pan; scatter the shallots around it. Season the turkey cavities and skin with salt and pepper. In a small bowl, blend 8 tablespoons of the butter with the olive oil and brush some over the turkey. 3. Roast the turkey for 30 minutes, or until golden. Baste with the butter mixture and add the water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with half of the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly. 4. Pour half of the teriyaki sauce into a bowl with remaining butter mixture; baste the turkey with some of it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is lacquered and an instant-read thermometer inserted in an inner thigh registers 170°. Transfer to a carving board; let rest for 45 minutes. 5. Meanwhile, strain the pan juices into a bowl, skim off the fat and reserve the shallots. Set the pan over 1 burner. Add the shallots to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, chicken stock and the reserved teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan. 6. Strain the pan sauce into a medium saucepan, reserving the shallots. Boil the sauce over high heat until reduced by a third, 30 minutes. In a bowl, mix the remaining 2 tablespoons of butter with the flour until smooth. Whisk the flour paste into the sauce and boil, whisking constantly, until the gravy is thickened, about 5 minutes. Add the shallots, season with salt and pepper and transfer to a warmed gravy boat. Carve the turkey and serve with the shallot gravy.
MARILYN’S WILD RICE STUFFING
1. 2 1/2 cups chicken stock
2. 2 cups water
3. 1 cup wild rice
4. 1 tablespoon olive oil
5. 1 cup finely chopped yellow onion
6. 1/2 cup finely chopped celery
7. 1 teaspoon salt
8. 1/4 teaspoon freshly ground black pepper
9. 2 tablespoons finely chopped fresh parsley leaves
10. 1 teaspoon finely chopped fresh sage leaves
11. Basic Cornbread, recipe follows, or 4 cups crumbled leftover cornbread
12. 3/4 cup chopped candied pecans
13. ¼ cup dried cranberries
14. 1/4 cup unsalted butter, melted
1. Preheat oven to 375 degrees F. Lightly grease a 9-inch square baking dish and set aside.2. To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl. 3. Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence, and black pepper. Cook until softened, about 5 minutes.4. Add basil and sage and cook another minute. Remove from the heat and add to bowl with rice.5. Add 4 cups of crumbled Basic Cornbread, cranberries and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish.6. Drizzle remaining 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.
MARILYN’S ROASTED TURKEY MATZO BALL SOUP
5 to 6 pounds chicken or turkey bones, including necks and feet, coarsely chopped (may use store bought chicken stock – no msg ) Knorr’s makes a good one
Place the poultry bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool.
Can be made a few days in advance. Discard the hardened layer of fat before using.
1 medium carrot, peeled, trimmed, and cut into 1-inch slices
1 medium onion, peeled, trimmed, and quartered
1 small celery stalk, trimmed, and cut into 1-inch slices
1 small leek, cleaned, trimmed, and cut into 1-inch slices
1 sprig fresh thyme
1 sprig rosemary
1 sprig sage
3 sprigs fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
1 tbsp. garlic oil (use oil left over after roasting garlic for the stock)
1 tbsp. chopped parsley
1 tbsp. chopped basil
1 c. boiling water
Sea Salt & pepper to taste
2 eggs, separated
1 c. matzo meal
1 lg. celery stalk, chopped
1 clove garlic, chopped
1 sm. onion, grilled and chopped
Chop seasonings very fine, then fry in oil. When clear, add cup of boiling water; then cool a few minutes. Add matzo meal, well beaten egg yolks, then fold in stiffly beaten egg whites. Form into small balls and drop into boiling chicken soup or you can drop them into boiling salted water. Cover pot and simmer for approximately 30 minutes or until puffed up and done.
COOK – 1 whole TURKEY, washed and patted dry – rubbed with garlic, ¼ pound of butter melted, sea salt and pepper and roast in the oven until cooked (time depends on the size of the bird – roast at 350 and baste with juices and butter)
Take your prepared stock and add the following ingredients:
3 cloves garlic chopped
8 cloves of roasted garlic – roast in olive oil until soft and smoosh on a spoon and mix into stock – save the oil for matzo balls
3 large carrots, cut into small cubes
2 large onions, grilled and cut into small cubes
3 celery stalks, cut into small cubes
3 parsnips or turnips, cut into small cubes
2 beets cut into small cubes
1 1/2 quart of your favorite vegetable chopped – mine is broccolini!!!
1 recipe matzo balls – you may use store mix and add additional herbs
2 tablespoons fresh chopped parsley leaves
2 tablespoons chopped chives
3 tablespoon chopped basil leaves
1 tsp red pepper flakes (gives a little kick – you may omit if you don’t like spice)
Directions for Finished Soup
Remove the turkey and let it cool. De-bone the turkey and shred it into small pieces, then add it to the soup. While the soup is cooking, prepare matzo balls according to directions and cook in some of the stock. Set aside.
Ladle soup evenly onto 6 to 8 plates. Place 1 or 2 matzo balls in soup (depending on their size). Just before serving, add chopped parsley for garnish.
GREEN BEAN CASSEROLE AND FRIED SHALLOTS
shared by Chef Ariane Duarte of CulinAriane in Montclair.
2 lb haricot vert, blanched in salted water and shocked
1 lb crimini mushrooms, sliced
1 onion, small diced
¼ c butter
3 Tb flour
1 c 2% milk
1 c heavy cream
1 Tb fresh thyme
1 c chicken stock (optional)
Melt the butter in a large pot. Add the onions and sweat. Add the mushrooms and turn heat to high to caramelize the mushrooms. Add the flour and stir well. Slowly add the milk and heavy cream. Allow to simmer for 20 minutes. Add chicken stock if it becomes too thick. Season with salt and pepper and combine with haricot vert. Place in a baking dish, top with the fried shallots and bake for 15 minutes.
6 shallots, peeled and sliced thin
salt and pepper
canola oil for frying
Heat the oil in a large pot to 350 degrees F.
Season the flour with salt and pepper. Dust the shallot slices with the seasoned flour. Carefully drop the shallots into the oil and fry until golden brown. Remove from the oil onto paper towels and reserve.