Creamed Turkey and Sausage with Sweet Potato Biscuits

From the NY Times wonderful chef, David Tanis.I made this with leftover frozen turkey from Thanksgiving and I am not sure that I liked the turkey in there again unless it was fresh. Chicken would be delicious too. I think I would add an extra 1/4# of sausage too. The sweet potato biscuits were wonderful! I bake my sweet potatoes in a cold oven, turn up to 425 degrees (after pricking each with a fork a few times) right on the oven shelf for 45 minutes-1 hour, depending on size. Turn off the oven and leave for 30 minutes-perfect every time!

FOR THE CREAMED TURKEY:
4 ounces sausage meat, preferably breakfast sausage or sweet Italian sausage
2 tablespoons butter
1 small onion, finely diced
2 tablespoons flour
2 cups whole milk, more as needed
1 cup leftover gravy or 3/4 cup chicken broth
Salt and pepper
Pinch of cayenne
2 cups diced cooked turkey meat
FOR THE SWEET POTATO BISCUITS:
2 cups/260 grams all-purpose flour, more as needed
2 teaspoons/6 grams baking powder
½ teaspoon /1 1/2 grams baking soda
1 teaspoon/3 grams kosher salt
6 tablespoons unsalted butter, cut into small pieces
½ cup mashed sweet potato
½ cup buttermilk

Heat oven to 400 degrees. In a Dutch oven or heavy-bottomed skillet over medium heat, cook sausage meat, breaking it into small crumbly pieces as it browns. Pour off any rendered fat. Add butter and diced onion and cook, stirring, until onion is softened, 3 to 4 minutes. Sprinkle mixture with flour and stir to combine.
Add milk 1/2 cup at a time, stirring vigilantly as the sauce thickens. Reduce heat if sauce is bubbling too rapidly. Whisk in gravy or broth and season with salt, pepper and cayenne. Fold in turkey meat and heat through. Keep warm.
Make the biscuit dough: Combine flour, baking powder, baking soda and salt in a mixing bowl. Add butter and work it into the dry mixture with fingers until mixture resembles wet sand. Beat sweet potato and buttermilk together and stir into flour mixture. Mix briefly just enough to incorporate to make a soft dough.
Transfer dough to a work surface and dust lightly with flour. Knead for 1 minute, then pat or roll dough to a 1 1/2-inch thickness. Use a floured biscuit cutter or water glass to cut 10 to 12 rounds from the dough. (Or simply use a sharp knife to cut dough into 2-inch squares or diamonds.) Place on a parchment-lined baking sheet and bake for 10 to 12 minutes until golden.
To serve, split a warm biscuit and spoon saucy turkey over it.

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Al Forno’s Five Cheese Pasta

From Al Forno, the wonderful restaurant in Providence, RI. This is a delicious pasta that comes together very quickly. I usually make it in the morning of the day I am going to eat it and bake it for dinner. I use Parmesan cheese instead of the Pecorino but you can use whatever cheeses you like. I reduced a can of diced tomatoes with some tomato paste to get a thicker sauce to add to the cream, cheeses and pasta. **Note-I gave the leftovers of this to my neighbor, Hannah and she added the rest of the 16 oz. ricotta, chicken and peas and said it was delicious! I think it is a brilliant idea!

2 cups heavy cream
1 cup chopped canned tomatoes in heavy puree
1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces)
1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound thinly sliced mozzarella cheese
3/4 teaspoon kosher salt, plus more for pasta water
6 fresh basil leaves, coarsely chopped
1 pound penne rigate or conchiglie rigate
4 tablespoons (1/2 stick) unsalted butter, sliced thinly Heat oven to 500 degrees F. Bring a large pot of salted water to a boil. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine. Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.

Chocolate Hazelnut Banana Bread

My sister Meg alerted me to this recipe in the NY Times! So simple and delicious! You can use as much or as little of the nutella as you want. It leaves melting pockets of hazelnut chocolate!

½ cup/113 grams unsalted butter (1 stick), plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for flouring the pan
1 teaspoon baking soda
¾ teaspoon kosher salt
1 ½ cups/310 grams mashed bananas, from about 3 medium bananas
⅔ cup/134 grams granulated sugar
¼ cup/57 grams plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
⅓ cup/99 grams chocolate-hazelnut spread, like Nutella

Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
Stir the flour, baking soda and salt together in a bowl.
Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Perfect Sugar Cookie

From the Flour, a cookbook and bakery in Boston by Joanne Chang. This dough is perfection. Be sure to let it rest at least an hour before baking. I rolled a half of the dough out at a time and kept the other half chilled. Every single bit of the dough rolled out into about 80 cookies. I am going to freeze the cookies and frost them as needed. Note**I prefer the frosting from my blog, Binx’s Christmas Cookies. The butter adds a glisten and it is the perfect amount for this batch of cookies.

1 cup unsalted butter, room temp.
1 1/2 c. sugar
2 eggs
1 T. vanilla
3 c. unbleached all purpose flour
2 1/2 t. baking powder
1/2 t. kosher salt
Using a stand mixer with the paddle attachment ( or a hand held mixer) cream the butter with the sugar on medium speed until light and fluffy (5-10 minutes), scraping the sides and bottom often. Beat in eggs and vanilla and mix for at least 2-3 minutes, until thoroughly combined. Scrape the bowl often. In a medium bowl combine flour, baking powder and salt until well mixed. On low speed slowly blend in flour mixture until evenly mixed. Let rest wrapped in plastic as an 8” disc at least one hour until dough is firm enough to roll out. Flour a work surface and the dought and roll out 1/4” thick. Cut out cookies and bake at 350 for 15 minutes. Cool cookies at least 30 minutes.
Frosting-see Note** above about optional recipe
3 1/4 c. (1#) confectioners sugar
5-6 T. milk
food coloring as desired
Place powdered sugar in a medium bowl and whisk in enough milk to make a stiff icing.

Coconut Bread

Originally from Bill Granger a chef in Austrailia. I found it on Smitten Kitchen and she updated The Wednesday Chef’s recipe! I do not care for sweetened coconut** so I used unsweetened coconut from my health food store. It is a dense delicious bread and I can’t wait to toast it!

2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/4 teaspoon table salt (see Note)
2 teaspoons (10 grams) baking powder
1 to 2 teaspoons ground cinnamon (Bill calls for 2 but I preferred 1, so that it didn’t dominate)
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups) **see note above
6 tablespoons (85 grams) unsalted butter, melted or melted and browned, if desired

Vegetable oil or nonstick cooking spray for baking pan
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.