3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup
Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.)
Wednesday, February 3, 2010
Baked Virginia Ham
I didn't like it. I prefer the glaze that comes with the ham.
1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice
Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice
Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
Split Pea Soup
I had to make it once. Not really my favorite, but it wasn't too bad. The peas were hard and I'm not sure if you're supposed to soak them overnight. Barefoot Contessa doesn't mention it in the recipe. I also added some leftover ham that I had from the Baked Virginia Ham recipe I tried.
2 yellow onions, chopped
3 cloves garlic, minced
1/4 c. olive oil
1 tsp. dried oregano
1 Tbsp. salt
2 tsp. pepper
6 carrots, diced
6 small red potatoes, diced
2 lbs. dried split peas
16 c. chicken stock
saute onions and garlic with olive oil, oregano, salt and pepper 10-15 minutes. add carrots, potatoes, 1 1/2 lbs. split peas and chicken stock. bring to a boil then simmer uncovered 40 minutes. add remaining split peas and continue to simmer for another 40 minutes. season with salt and pepper.
2 yellow onions, chopped
3 cloves garlic, minced
1/4 c. olive oil
1 tsp. dried oregano
1 Tbsp. salt
2 tsp. pepper
6 carrots, diced
6 small red potatoes, diced
2 lbs. dried split peas
16 c. chicken stock
saute onions and garlic with olive oil, oregano, salt and pepper 10-15 minutes. add carrots, potatoes, 1 1/2 lbs. split peas and chicken stock. bring to a boil then simmer uncovered 40 minutes. add remaining split peas and continue to simmer for another 40 minutes. season with salt and pepper.
Cheddar Corn Chowder
Another Barefoot Contessa. Yum!
4 ounces bacon, chopped
4 Tbsp. olive oil
2 large chopped yellow onions
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock
1 lb.medium-diced white boiling potatoes
5 c. frozen corn kernels
1 c. half-and-half
1/4 pound sharp white cheddar cheese, grated
Over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.
4 ounces bacon, chopped
4 Tbsp. olive oil
2 large chopped yellow onions
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock
1 lb.medium-diced white boiling potatoes
5 c. frozen corn kernels
1 c. half-and-half
1/4 pound sharp white cheddar cheese, grated
Over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.
Roasted Eggplant Spread
A healthy alternative to sour cream and mayo based dips. This has lots of flavor and my kids, minus Scott, really liked it. Barefoot Contessa.
1 medium eggplant, peeled
2 red peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. Tomato paste
preheat oven to 400. cut veggies into 1 inch cubes and toss with garlic, olive oil, salt and pepper. Spread on a baking sheet. Roast 45 minutes, tossing once during cooking. Cool slightly. place in a food processor, add tomato paste and pulse to blend. Serve with pita chips or crackers.
1 medium eggplant, peeled
2 red peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. Tomato paste
preheat oven to 400. cut veggies into 1 inch cubes and toss with garlic, olive oil, salt and pepper. Spread on a baking sheet. Roast 45 minutes, tossing once during cooking. Cool slightly. place in a food processor, add tomato paste and pulse to blend. Serve with pita chips or crackers.
Outrageous Brownies
Oh my gosh, I ate so many of these, they made me sick. It was so good. I am not usually a chocolate fan, but these had to be the best brownies I have ever eaten. From the original Barefoot Contessa Cookbook.
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
7 large eggs
3 tablespoons instant coffee granules (I used Pero instead)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped pecans
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules (Pero), vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
7 large eggs
3 tablespoons instant coffee granules (I used Pero instead)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped pecans
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules (Pero), vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Fish Tacos
adapted from Tyler Florence. These were so good I am still talking about them.
2 pounds cod
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Cut the fish into cubes. Place flour in a shallow bowl, the beaten eggs in a seperate bowl and then the panko crumbs that have been seasoned with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
For the pink chile mayonnaise, put the chipotles in the food processor and pulse until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
To serve, set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas and serve with chile mayo.
2 pounds cod
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Cut the fish into cubes. Place flour in a shallow bowl, the beaten eggs in a seperate bowl and then the panko crumbs that have been seasoned with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
For the pink chile mayonnaise, put the chipotles in the food processor and pulse until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
To serve, set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas and serve with chile mayo.
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