Tales from the Galley Kitchen @ambercooks - Tumblr Blog

Find the recipe for Cider-Brined-and-Glazed Turkey and other calvados recipes at Epicurious.com

Find the recipe for Chanterelle Mushroom Gravy and other shallot recipes at Epicurious.com

Find the recipe for Sourdough, Wild Mushroom, and Bacon Dressing and other bread recipes at Epicurious.com

Find the recipe for Sourdough Stuffing with Sausage, Apples, and Golden Raisins and other raisin recipes at Epicurious.com

#stuffing #tgiving14

Mushroom and Leek Stuffing

9 cups 1/2-inch Italian bread cubes (about 12 ounces)

3 tablespoons olive oil

2 1/2 cups chopped leek (about 2 medium)

1 1/2 cups chopped celery

1 cup chopped carrot

2 tablespoons minced fresh sage

1 tablespoon chopped fresh thyme

4 garlic cloves, minced

1 pound sliced cremini mushrooms

1 cup no-salt-added chicken stock (such as Swanson)

1 cup water

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

2 large eggs, lightly beaten

Cooking spray

1. Preheat oven to 350°.

2. Arrange bread cubes in a single layer on a large baking sheet or jelly-roll pan. Bake at 350° for 18 minutes or until golden. Cool slightly.

3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add leek and next 5 ingredients (through garlic); sauté 10 minutes or until leek begins to brown, stirring occasionally. Stir in mushrooms; sauté 8 minutes or until mushrooms are tender, stirring occasionally. Place the mushroom mixture in a large bowl. Add toasted bread cubes, chicken stock, and remaining ingredients except cooking spray. Toss mixture gently to combine. Spoon the mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until top of stuffing is browned.

#mushroom #leek #tgiving14

Sautéed Haricots Verts with Bacon Breadcrumbs

3 (12-ounce) packages haricots verts (French green beans), trimmed

1 (1-ounce) slice sourdough bread, torn into pieces

2 ounces thick-cut bacon, chopped

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1. Place haricots verts in a saucepan of boiling water; cook 4 minutes. Drain and plunge into ice water; drain.

2. Place bread in a mini food processor; pulse until coarse crumbs form. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, stirring occasionally. Remove bacon to a small bowl with a slotted spoon. Add breadcrumbs to pan; sauté 2 minutes. Add breadcrumb mixture to bacon. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly browned, stirring occasionally. Sprinkle with breadcrumb mixture, salt, and pepper.

#green beans #vegetables #tgiving14

Carrot Mash with Crème Fraîche

1/3 cup crème fraîche

3/4 teaspoon grated orange rind

1/2 teaspoon freshly ground black pepper

2 pounds carrots, peeled and cut crosswise into 1/2-inch slices

2 tablespoons orange juice

1 tablespoon butter

1/2 teaspoon kosher salt

1. Combine first 4 ingredients; set aside.

2. Place carrots in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until tender. Drain; place in a food processor. Add juice, butter, and salt; process until smooth. Add crème fraîche mixture; pulse to combine.

#carrots #vegetables #tgiving14

Roast Been Tenderloin with Cognac Butter

Cognac butter:

1 1/2 teaspoons butter

3 tablespoons minced shallots

3 tablespoons cognac

6 1/2 tablespoons butter, softened

1 tablespoon fresh thyme leaves

1/8 teaspoon freshly ground black pepper

Tenderloin:

1 tablespoon Dijon mustard

2 teaspoons honey

1 teaspoon lower-sodium soy sauce

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (2-pound) beef tenderloin, trimmed

2 tablespoons chopped fresh thyme

Cooking spray

1. To prepare cognac butter, melt 1 1/2 teaspoons butter in a small nonstick skillet over medium-low heat. Add shallots; cook 2 minutes or until tender, stirring shallots occasionally. Carefully stir in cognac; cook 1 minute or until liquid is reduced by about one-third. Remove from heat; cool.

2. Place 6 1/2 tablespoons butter in a small bowl; stir in cooled cognac mixture, 1 tablespoon thyme leaves, and 1/8 teaspoon black pepper. Cover and chill 10 minutes. Divide butter mixture in half. Scrape each half of butter mixture onto a piece of plastic wrap; shape each portion into a 4-inch-long log. Wrap each butter log in plastic wrap; refrigerate or freeze 1 log for another use.

3. Preheat oven to 425°.

4. To prepare tenderloin, combine mustard and next 4 ingredients (through 1/2 teaspoon pepper); stir with a whisk. Spread mustard mixture over all sides of tenderloin; sprinkle with 2 tablespoons thyme. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 425° for 38 minutes or until a thermometer inserted in center of tenderloin registers 135° or until desired degree of doneness. Let stand 10 minutes.

5. Cut tenderloin crosswise into 16 slices. Arrange 2 slices on each of 8 plates. Cut 1 butter log into 8 slices; top each serving with 1 butter slice.

#beef #tgiving14

Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

2 tablespoons chopped red onion

6 tablespoons maple syrup

1/4 cup Dijon mustard

1 tablespoon water

1 teaspoon chopped fresh dill

1 teaspoon grated orange rind

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.

Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

#chicken

Marmalade French Toast Casserole

3 tablespoons butter, softened

1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices

Cooking spray

1 (12-ounce) jar orange marmalade

2 3/4 cups 1% low-fat milk

1/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

6 large eggs

1/3 cup finely chopped walnuts

Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.

Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

#breakfast #tgiving14

Quinoa Stuffing with Leeks, Walnuts, and Cherries

1 cup quinoa

2 cups chicken or 2 cups vegetable broth, fat-free, less-sodium

cooking spray

1 tablespoon butter

2 cups leeks, thinly sliced ( about 3/4 pound)

1/2 cup celery, chopped

1/2 teaspoon black pepper, freshly ground

1/2 teaspoon dried rubbed sage

4 garlic cloves, minced

3/4 cup dried cherries, coarsely chopped

1/4 cup walnuts, toasted and chopped

Prepare quinoa according to package directions, using broth instead of water. When it is done cooking and all broth has been absorbed, fluff with fork.

Meanwhile, spray a skillet with cooking spray and then add the butter.

Melt butter over medium high heat. Once melted, add leeks, celery, pepper, and sage.

Saute until leeks and celery are tender, about 10 minutes.

Add garlic and cook for an additional minute.

Combine veggie mixture and quinoa. Stir in cherries and walnuts.

Heat through just before serving.

#quinoa

Pork Tenderloin with Pomegranate Glaze

2 C pomegranate juice

1/4 C sugar

2 x 3/4 lb pork tenderloin, trimmed

1/2 tsp salt

1/4 tsp pepper

1. Preheat oven to 450.

2. Combine juice and sugar in a medium saucepan over medium heat and bring to a boil. Cook until reduced to 1/2 C (about 8 minutes). Pour half of glaze into a small bowl, set aside.

3. Sprinkle pork evenly with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray. Brush pork with half of the glaze in the sauce pan. Bake at 450 for 15 minutes, until thermometer registers 155.

4. Remove pork from the oven, baste with half of glaze in bowl. Let pork stand 10 minutes. Cut pork across grain into thin slices, serve with glaze mixture.

#pork #pomegranate

Wild Rice and Leek Soup

4 1/2 C water

1/2 tsp salt divided

2 bay leaves

1/2 C uncooked wild rice

4 C thinly sliced leeks (about 3 large)

2 tsp minced fresh thyme

3 C chicken broth

1 C chopped peeled red potato

1/8 tsp pepper

1/4 C whipping cream

1. Bring 3 1/2 C water, 1/4 tsp salt, and bay leaves to a boil in a large saucepan. Stir in rice, reduce heat and simmer 50 minutes or until rice is tender. Remove rice from pan, draining if necessary. Discard bay leaves.

2. Heat pan over medium high heat. Coat pan with cooking spray. Add leek and thyme, saute 5 minutes. Stir in remaining 1 C water, salt, cooked rice, broth, potato and pepper. Bring to a boil. Reduce heat and simmer 30 minutes or until potato is tender

3. Place 2 C of rice mix in blender, blend until smooth. Return pureed mixture to pan, stir in cream. Cook over medium until just heated.

#soup #leeks

Creamy Apple and Broccoli Salad with Brown Rice

1 C cooked brown rice

1 C broccoli florets

1 apple, cubed

1/2 C dried cranberries

1/2 C almonds, chopped

2 scallions, chopped

To make dressing:

1/2 C plain yogurt

1/4 C milk

1 tsp herbes de provence

1/2 tsp each: sea salt, black pepper

Whisk together dressing. Drizzle over salad ingredients

#broccoli #bento

Broccoli and Carrot Fritters with Dill Sauce

2 C broccoli florets

1 C carrot, thinly sliced

2 green onions, thinly sliced

1.5 oz grated parmeasan

2.25 oz flour

1 egg

1/2 tsp salt

1/8 tsp ground red pepper

2 Tbsp olive oil

4 C water

Dill Sauce

1 C plain yogurt

2 tsp chopped dill

Blanch broccoli and carrots, about 4 minutes. Dry, and finely chop.

Add eggs, flour, cheese, salt, pepper, and onions to broccoli/carrot, mix well.

Heat saute pan over high, add oil. Place dollop of broccoli mix in pan, flatten. Cook about 4 minutes per side, or until golden brown.

Serve with dill sauce.

#broccoli

Blueberry Bars

1 1/3 C + 3 Tbsp whole wheat flour

1 C packed brown sugar

1 egg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 Tbsp butter, softened

1 tsp vanilla extract

2 Tbsp canola oil

2 C blueberries

2 Tbsp flour

1/2 C sugar

1 Tbsp lemon juice

1 tsp lemon zest

Preheat oven to 350.

Mix together flour, baking soda, powder, salt.

In a separate bowl, whisk together egg, vanilla, oil, butter, and brown sugar. Combine wet and dry ingredients. Transfer 2/3 of the mix to a greased baking dish and press into bottom to form even layer.

Bake crust about 15 minutes, until golden brown.

Combine 3 Tbsp flour with remaining dough, mix until it forms a coarse crumble.

Prepare filling: Combine blueberries and lemon juice over medium heat, cook until blueberries burst and release juice. Add sugar, flour, and lemon zest. Stir well and cook over low until mixture thicken.

Pour hot filling over crust, top with crumbs. Bake about 15 minutes, until topping is golden brown. Allow to cool and cut into bars.

#dessert

Turkey with Blueberry Pan Sauce

1 lb turkey tenderloin

1/4 C flour

1/2 tsp pepper

3/4 tsp salt, divided

1 Tbsp olive oil

3 Tbsp balsamic vinegar

1 Tbsp chopped fresh thyme

1/4 C chopped shallots

2 C blueberries

Preheat oven to 450 degrees.

In shallow bowl, mix together flour, pepper, and 1/2 tsp salt. Dredge turkey in flour.

Heat an oven proof pan on high, sear turkey until golden brown. Transfer to oven, bake 20 minutes/until no longer pink.

Transfer turkey to a plate and tent with foil. Return pan to stovetop, medium heat.

Saute shallots and thyme for about one minute. Add blueberries, vinegar, remaining salt. Cook until blueberries break and release juice. Continue to cook about 4 minutes, until thick syrup forms.

Slice turkey and top with syrup.

#turkey

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