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Holiday Roasted Turkey

Posted on November 22, 2016 by admin Leave a comment

No Thanksgiving holiday is complete without a golden brown turkey as the main dish and centerpiece of the table. This recipe uses turkey stock to keep the bird moist during cooking and serves as the base for the most flavorful gravy as well. To make it even more special, my version has a fruit and vegetable stuffing instead of bread-based stuffing. It’s perfect for Thanksgiving, but my family loves it so much that we enjoy it all year long! I hope your family enjoys it, too.

Ingredients

12-14 lb turkey (thawed if frozen)

1 tsp ground black pepper

1 tsp kosher salt

1 tsp sweet paprika

1 tsp garlic powder

5 TB unsalted butter, melted

1 bouquet garni of fresh herbs (one sprig each: rosemary, thyme, mint, and tarragon)

1 medium sweet onion (like Vidalia)

1 large mandarin orange

2 cups turkey stock

Baby pears, mandarins, champagne grapes, and other fruits of your choice

¼ cup white flour

Directions

1. Preheat oven to 350°.

2. Combine salt, pepper, paprika, garlic, and melted butter.

3. Remove neck and giblets from the cavity. Brush outside and inside of turkey with butter mixture.

4. Peel onion and cut in half. Cut mandarin in half. Place onion and mandarin inside the cavity with bouquet garni.

5. Tie turkey legs together with cooking twine.

6. Pour the stock into roasting pan and place turkey on rack. Tent with aluminum foil and roast for 90 minutes.

7. Remove foil tent, baste turkey with juices from bottom of pan, and roast for additional 60 minutes or until golden brown. (Check temperature by inserting thermometer into thigh. Temperature will be 170° when finished.)

8. Remove onion, mandarin and herbs from cavity before placing turkey onto serving platter.

9. Decorate platter with harvest fruit such as baby pears, mandarins, champagne grapes, or fruit of your choice. Be creative!

10. To make the gravy, strain drippings from the roasting pan into a saucepan. On low heat slowly add flour and whisk until mixture thickens and is smooth. Pour into gravy boat and serve.

Happy Thanksgiving!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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Cranberry Tips and Tricks

Posted on November 13, 2016 by admin Leave a comment

Close up photo of shiny, red Cranberries

Cranberries are a big part of the Thanksgiving tradition, yet so many people don’t know how to prepare them. As people are learning to experiment with fresh ingredients, we’re seeing more creative cranberry dishes on the table. If you’re looking for a change of pace from the classic canned cranberry sauce you’re in the right place.

Fresh and frozen cranberries can be used interchangeably, so choose whichever is available to you.
Rinse cranberries right before using, but not earlier. Wetting them speeds up the decomposition process of the fruit.
Cook fresh berries by covering them with water and boiling gently until they burst.
Cranberries are versatile, and can be incorporated into muffins, breads, pies, and sauces. They can even mixed into stuffing for a sweet and slightly tart bite.
Because of their tart nature, most recipes use sugar or fruit juice to help balance out the flavors. You can also add some citrus peel and spices like cinnamon and nutmeg to enhance the flavors.
To incorporate cranberry flavor without the hassle of turning on the oven, dried cranberries tossed into salad or stuffing are delicious, colorful, easy, and unexpected!

Will you be cooking cranberries for Thanksgiving? Let me know in the comments. And tell me about your favorite recipes, and don’t forget to be creative!

Happy cooking!

The Petite Gourmande

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Beef Tagine with Butternut Squash

Posted on November 5, 2016 by admin Leave a comment

Beef Tagine with Butternut Squash

L’hem bil Grrah

Beef and squash pair to make this filling dish that is perfect for colder temperatures. The squash picks up the cinnamon, giving it warmth and a slightly spicy flavor.

Serves 4 to 6

Ingredients

o 1 tablespoon sweet paprika

o 1 teaspoon ground ginger

o 1 teaspoon ground cumin

o ½ teaspoon turmeric

o 1 teaspoon cinnamon

o ½ teaspoon salt

o ½ teaspoon pepper

o 3 pounds boneless beef shoulder roast, cut into 1 inch cubes

o 3 tablespoons olive oil

o 1 large onion

o 5 cloves garlic, chopped

o 1 (15 ounce) can diced tomatoes, drained

o ½ bunch cilantro, chopped

o ½ bunch parsley, chopped

o 1 large butternut squash peeled and cut into cubes

o 1 small bag frozen pearl onions

o 1 cup low-sodium chicken broth or vegetable stock

Directions

1. In a large mixing bowl, combine the paprika, ginger, cumin, turmeric, cinnamon, salt, and pepper.

2. Add the beef to the mixture and stir well to season.

3. In a Dutch oven or a large cooking tagine, heat the olive oil on medium high heat. Sauté the onion and garlic for 5 minutes or until tender.

4. Add the beef and brown on all sides

5. Stir in the tomatoes, cilantro, parsley, butternut squash, pearl onions, and broth, and bring to a boil. Cover, reduce the heat, and simmer for 1 ½ hours or until the beef is tender.

Happy cooking!

The Petite Gourmande

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Candied Apples

Posted on October 30, 2016 by admin Leave a comment

Candy Apple slices decorated for Halloween

Happy Halloween, readers! I hope all of you are enjoying this sweet holiday. One of the things that makes this time of year so special is the many different kinds of apples which are available at the farmer’s markets. My husband and I recently took a trip to the Pennsylvania Dutch Amish country for the fall harvest. I used some of my bounty to make this recipe for candied applies.

Ingredients

o 2-3 apples of different colors and varieties (such as Rome, Granny Smith, Gala or Yellow Delicious)

o 16 wooden apple sticks (also called apple batons)

o 16-oz container caramel dip

o 2 8-oz containers chocolate shells

o Tubes of decorative icing, white and orange

o 12-oz bag finely chopped pecans

o Sprinkles

Instructions

1. Melt chocolate according to directions on container.

2. Warm caramel dip in saucepan over low heat until smooth.

3. Core apples and cut into eight equal slices. Insert a wooden stick into each slice.

4. Carefully dip half the apple slices into the chocolate and half into the caramel.

5. Coat some of the slices with sprinkles and some with pecans. Allow to set and then decorate with icing. Get creative!

6. Stand up apples in a fun display. A trick to get the apples to stay upright is to use a head of cabbage as a stabilizer. Hide it in your base and cover with something decorative. I like to use a ceramic container and cellophane.

Happy cooking!

The Petite Gourmande

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Working with Chocolate

Posted on October 29, 2016 by admin Leave a comment

Working with chocolate can be intimidating and it’s easy to make mistakes.

But I encourage you to try and you’ll see that with a little practice you can master it!

Here are a few tips that will help you be successful:

o Break or chop chocolate into small pieces. It will help the melting process go more quickly and it will be easier to stir.

o Use a double boiler when melting, instead of directly over heat. Chocolate is quick to melt and quick to burn.

o If you prefer, you can melt it in the microwave. Do it in a microwave safe bowl and at reduced power. Melt at 10-15 second intervals and stir in between. Keep going until your mixture is smooth and creamy.

o Do not mix any milk, cream, or water into chocolate when it’s melting if you want it to firm up again. It’s important to keep the chemical composition consistent.

o Your bowl, spoon, cutting board, and any other tools should be clean and dry. As mentioned above, you don’t want any water to interfere with the melting process.

o When cooling, use wax paper. It will keep things clean and peel away easily.

o To store, make sure you use an airtight container and keep it in a cool, dry place at 60–75°F. Poor storage conditions will cause the chocolate to develop a light-colored powdery surface, this is caused by sugar or fat crystals rising to the surface and is called “bloom”. Making sure the chocolate doesn’t get too warm will prevent this.

o If stored properly, dark chocolate actually improves with age like a fine wine.

o Like with any recipe, a higher quality ingredient will make for a better product. I like to use a fine chocolate to get the best results. But if you are just starting out and practicing, use any type you want!

Remember to have fun with it and enjoy!

Happy cooking!

The Petite Gourmande

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Roasted Leg of Lamb with Quince

Posted on October 20, 2016 by admin Leave a comment

L’hem ul Sfurzel

Lamb is cooked in many ways in Moroccan cuisine. Roasted leg of lamb was one of the dishes that our family enjoyed almost each week. The garnish of spiced quinces adds a splash of color and a sweet aroma to the dish. Growing up, I always enjoyed the basket of quinces that our neighbor would give us each winter.

Serves 4 to 6

Ingredients

o One whole leg of lamb (approximately 5 pounds)

o 4 ounces (1 stick) of unsalted butter, at room temperature, plus 4 teaspoons unsalted butter

o 1 teaspoon ground coriander

o 1 teaspoon ground cumin

o 1 tablespoon sweet paprika

o 1 teaspoon salt

o ½ teaspoon pepper

o 3 cloves garlic, chopped

o ½ cup low-sodium beef stock

o 4 large quinces

o 4 tablespoons olive oil

o 1 teaspoon ground cinnamon

o 1 teaspoon allspice

o Juice of 1 small lemon

o ¼ cup dark honey

Directions

1. Preheat the oven to 425 degrees.

2. Mash the 4 ounces of butter, coriander, cumin, paprika, salt, pepper, and garlic into a paste.

3. Rub the paste all over the lamb.

4. Place the lamb in the roasting pan. Pour the beef stock into the bottom of the pan.

5. Roast the lamb for 30 minutes, reduce the heat to 350degrees, and cook for an additional 2 hours, basting every 30 minutes with juices from the pan

6. Cut the quinces into halves and gently remove the cores. Cut each half into four pieces.

7. In a large frying pan, melt the remaining 4 teaspoons of butter and add the olive oil.

8. Add the quinces. Coat them with cinnamon, allspice, lemon, and honey. Simmer on low heat for 25 minutes or until the quinces are soft and the sauce has thickened.

9. Remove the lamb and let it rest. Cut into slices and layer on a serving platter. Arrange the quinces around the lamb.

Happy cooking!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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Butternut Squash Soup

Posted on September 29, 2016 by admin Leave a comment

A favorite soup for my favorite time of the year. Fall reminds me of my parents small farm and the pumpkins we would pick every year. This creamy, bisque style soup reminds me of falling leaves and fireplaces. Serves 4 to 6.

Ingredients:

– 2 tablespoons olive oil

– 1 large visalia onion (or 3 shallots), chopped

– 2 (32-ounce) package pre-cut butternut squash (or 2 pounds peeled and cubed fresh butternut squash)

– 1 teaspoon cinnamon

– 1 tablespoon pumpkin pie spice

– Salt and Pepper to taste

– 2 (32-ounce) container low-sodium chicken stock

Directions:

1. In a saucepan or Dutch oven, heat olive oil and sauté the onions for 5 minutes or until translucent.

2. Add the butternut squash, cinnamon, pumpkin pie spice, salt, and pepper.

3. Add the chicken stock and bring to a boil.

4. lower the heat and simmer for 40 minutes.

5. Taste and adjust the seasonings if necessary.

6. Remove from the heat and allow to cool in order to avoid hot liquid spurting from the blender.

7. Puree, in batches, in a covered blender on low speed.

8. Reheat the soup and serve in bowl with Moroccan bread.

Enjoy!

The Petite Gourmande

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Spinach Artichoke Dip

Posted on August 8, 2016 by admin Leave a comment

I like to serve this delicious dip with pita chips or mixed vegetables such as celery, baby carrots, and sliced fennel. It can be served as an appetizer or a snack. It is served warm. Serves 6

Ingredients:

– 2 (9-ounce) bag of frozen spinach, thawed, drained, and with water squeezed out

– 2 (9-ounce) bags frozen artichoke hearts, thawed and drained

– 1 (8-ounce) container of plain whipped cream cheese

– 6 ounces finely shredded parmesan cheese

– 1 (8-ounce) bag finely shredded mozzarella cheese

– 2 teaspoons minced garlic

– salt and pepper taste

– 6 (5-inch) ramekins

– baking spray

– 1 large bag pita chips (or mixed vegetables)

Directions:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine the spinach, artichokes, cream cheese, mozzarella cheese, parmesan cheese, garlic, and salt and pepper. Mix well.

3. Spray ramekins with baking spray.

4. Fill each ramekin with spinach artichoke mixture.

5. Place ramekins on baking tray and place tray in middle rack of oven.

6. Bake for 20-25 minutes or until top of each ramekin is golden brown.

7. Remove from oven and serve warm with pita chips or vegetables.

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Morocco Pavilion in Disney World Epcot Center

Posted on May 18, 2016 by admin Leave a comment

On my last visits to Epcot Center in Walt Disney World, this is one of the breathtaking views of the monuments representing the beautiful country of Morocco.

The designs, decors, architecture and flavors will make you travel to this amazing country and all of its exotic flavors. You will definitely feel the warmth, love, and hospitality of the moroccan people in every corner you go to. The restaurants serve such authentic and rich foods you will truly feel like you are traveling there. It’s a must see!!!

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Artichoke Hearts Stuffed with Lamb

Posted on April 27, 2016 by admin Leave a comment

Artichokes are in season! And their are so many different ways you can enjoy them. Boil them, grill them, stuff them. The hearts in this recipe are stuffed with ground lamb and spices and then simmered in an aromatic broth. Serves 4 to 6

Ingredients:

– 1 14-ounce bag artichoke hearts, defrosted (12 bottoms)

– Juice of 1/2 lemon

The stuffing

– 2 tablespoons olive oil

– 1 medium onion chopped

– 4 cloves garlic, finely chopped

– 1 pound ground lamb

– 1/2 bunch parsley, chopped

– 1 teaspoon allspice

– 1 teaspoon ground cumin

– 1 teaspoon sweet paprika

– 1/2 teaspoon turmeric

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

The sauce

– 3 cups low sodium beef stock

– 1 small onion, chopped

– 2 carrots, diced

– 1/2 teaspoon turmeric

– 1/2 teaspoon sweet paprika

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

Directions:

1. Prepare the artichokes: Put the artichokes into a large bowl and squeeze lemon on them. (This prevents the flesh discoloring).

2. Prepare the stuffing: In a Dutch oven or saucepan, heat the olive oil and sauté the onion and garlic for 5 minutes until tender.

3. In a bowl, combine the lamb with the onion mixture, parsley, allspice, cumin, paprika, turmeric, salt and pepper. Mix well.

4. Working with one artichoke at a time, pat gently to dry.

5. With an ice cream scoop, stuff each artichoke with two scoops of the meat mixture.

6. Prepare the sauce: To the Dutch oven, add the beef stock, onion, carrots, turmeric, paprika, salt and pepper. Bring to a boil and then reduce the heat to low. Gently place the stuffed artichokes in the sauce, cover and simmer for 1 1/2 hours or until they are tender.

7. Place the artichokes on a serving platter and surround with the sauce.

Enjoy!

The Petite Gourmande

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