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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Corn Risotto

From the NY Times. Our corn in CO is almost gone so I had to make this at least once this season! Making the corn stock from the cobs is so easy and adds great flavor. I love fresh marjoram on my corn risotto but my husband prefers basil so I garnish them separately. I am not sure that the softly whipped cream is necessary but it adds to the beauty and texture! I did not have a leek so I used shallots.


FOR THE CORN STOCK (OPTIONAL, YOU MAY USE CHICKEN STOCK):
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns
FOR THE RISOTTO:
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup arborio rice
½ cup dry white wine
6 cups hot corn stock or chicken stock
1 ½ cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
¼ cup heavy cream
2 tablespoons minced chives (optional)

FOR THE STOCK:
Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
FOR THE RISOTTO:
Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
Pour in wine and cook, stirring, until it has all been absorbed, about 2 minutes.
Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.

Loca’s Pork Green Chile

From Denver’s Work+Class restaurant, this is the best green chile recipe I have ever made! I skinned and seeded all of the peppers as there was no way I would be able to eat it with the heat from all of the chilies. The poblano peppers add so much depth to the recipe, both in flavor and texture.

10 fresh New Mexico or Anaheim green chiles, or 1 lb. thawed frozen New Mexico green chiles
5 poblano chiles
2 jalapeño chiles
6 medium tomatillos, husked and rinsed well in warm water, then dried
1 large white onion, halved and peeled
About 6 tbsp. canola oil, divided
3 pounds pork shoulder, cut into 1/2-in. cubes
6 garlic cloves, gently smashed and peeled
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon minced fresh oregano leaves
About 1 tbsp. kosher salt, divided
1/2 teaspoon freshly ground pepper
2 qts. low-sodium or homemade chicken stock
1 bunch fresh cilantro with stems
6 fresh epazote leaves* (optional)
For topping:
2/3 cup each crumbled fresh goat cheese or queso fresco
very thinly sliced red radishes
toasted salted pumpkin seeds (pepitas)
chopped cilantro
Warm corn tortillas

Preheat a grill to medium heat (350° to 400°). Put chiles, tomatillos, and onion in a very large bowl. Drizzle with about 3 tbsp. oil and turn to coat well. Grill vegetables, covered, turning as needed, until softened and charred in spots, about 12 minutes. Let cool.
Meanwhile, heat 3 tbsp. oil in a 6- to 8-qt. pot over medium-high heat. In three or four batches, brown pork pieces until golden brown, adding more oil as needed, 20 to 30 minutes. Transfer pork with a slotted spoon to a bowl.
Stem chiles, but don’t peel or seed them **I highly recommend seeding them and peeling them as much as you can
Return pot to medium heat, add garlic, and cook until pale brown, about 2 minutes. Stir in cumin, coriander, oregano, 1 tsp. salt, and the pepper; let sizzle 1 minute. Stir in grilled vegetables and cook, uncovered and stirring occasion­ally, 5 to 8 minutes to blend flavors.
Add stock, cover pot, and bring to a boil; then reduce heat to maintain a simmer. Simmer 20 minutes, covered.
In batches, blend vegetables with their liquid, the cilantro, and epazote (if using) until almost smooth. Fill blender no more than half-full and cover blender top with a towel, since hot liquids can spurt up.
Pour green chile sauce back into pot, add pork, and simmer, covered, over low heat until pork is very tender, about 1 hour. Season with 2 tsp. salt, plus more to taste.
Ladle into bowls and top with goat cheese, radishes, pepitas, and chopped cilantro. Serve with tortillas.

Street Corn Pasta

From A Cozy Kitchen’s blog, called Creamy Elote pasta-a wonderful recipe for summer corn!
IMG_1942.jpg

4 tablespoons unsalted butter
3 ears of corn, husks and silk removed
1 shallot, minced
2 garlic cloves, minced
1/4 teaspoon ground cayenne
Salt
3/4 cup heavy cream
1 pound pasta (I used spaghetti)
3/4 cup reserved pasta water
4 tablespoons crumbled cotija cheese, plus more as garnish
Juice from 1 lime
1 bunch of cilantro, stems removed, minced
To a medium to large skillet or Dutch oven, set over medium heat, add the butter. When melted, add the corn kernels, shallot and garlic. Cook until the shallot has softened, about 2 to 3 minutes. Add the cayenne, salt and heavy cream; cover the pot to cook for about 5 to 6 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente (mine took about 8 to 9 minutes). Scoop out about 1 cup of pasta water and set it aside. Drain the pasta and set aside.
To the corn mixture, add 3/4 cup reserved pasta water, juice from 1 lime and mix. Cook until warmed, about 1 minute. Add the pasta, the crumbled cotija cheese and toss until combined. If you need to, add a bit more pasta water or cream. Give it a taste and adjust the salt to your liking (it should be ok!).
Divide amongst bowls or plates and garnish with a bit more cotija cheese and some leaves of cilantro.

Pasta with Pesto, Peas and Chicken

I like all of the flavors in this pasta-it is good hot, cold or room temperature. I use the pesto recipe from my August 10, 2015 recipe. You can use leftover chicken from a roast chicken dinner or buy a rotisserie chicken from the market. I think you could use any pasta but I chose small bowtie pasta as it is similar to the size of the shredded chicken.

1 recipe pesto, see above link
1 c. frozen peas
2 c. bowtie pasta
reserved pasta water
2 c. shredded chicken

Cook the pasta til al dente, add frozen peas for 20 seconds. Reserve about 1 c. of pasta water. Drain pasta and peas. Thin the pesto out with 1/2 c. of pasta water. Add pasta, peas and chicken. Season to taste.

Lamb Kofta

I am working my way through the new Tartine All Day cookbook and am so excited about all of the recipes that I have tried so far! I highly recommend this cookbook and think it is one of the best new cookbooks for sure! It is a book to be used and has so many great recipes! Upon receiving it, I went through the book and wrote down all of the recipes that I wanted to try. I made the lamb kofta and served it with what the author suggested-tzatziki and a fattoush salad. The plate could not have been prettier or more delicious! It is a manageable meal to serve for a party as you can do so much of the prep ahead of time. Lamb Kofta can be made and cooked on skewers or as patties, cooked in a skillet with olive oil.

1/4 c. quinoa
1/2 c. water
large pinch of sea salt
Rinse the quinoa very well, 3 or 4 times. Combine the quinoa, water and salt in a small saucepan over medium heat and bring to a boil. Watch carefully! I burned my first batch! Cover and cook on low for 15 minutes. Remove from heat and let sit, covered for 15 minutes. Uncover and let cool.
1# ground lamb
1 onion, finely chopped
1 t. ground cumin
1 t. sea salt
1/4 t. ground black pepper
1/4 c. flat leaf parsley, finely chopped
1/8-1/4 t. ground cinnamon
1 T. chopped mint leaves
1 t. ras-el-hanout * I found this in the Spicely Organic little boxes of spices at WFds* see note below for substit.
1 t. red pepper flakes

8 bamboo or metal skewers
2 T. olive oil, for pan frying (optional)
In a large bowl, combine the quinoa, lamb, onion,cumin, salt, pepper, parsley, cinnamon and ras-el-hanout and red pepper flakes. Gently mix just until the spices are evenly distributed but take care not to overmix. Mixture can be made ahead and stored covered up to 3 days in the refrigerator.
Shape the kofta around skewers to grill or shape into patties for pan frying. Divide the mixture into 8 portions.
Heat olive oil in a skillet over medium high heat. Fry until browned and cooked through 6-10 minutes.
Grill skewers until browned and cooked (optional).

Baked Cod with Bouillabaisse Sauce and Green Olive Tapenade

A wonderful sauce that is delicious with cod but would also be great with chicken. And you can make it ahead! It is elegant and exotic with the flavors of fennel, pernod, saffron. The recipe is from the April, 2017 issue of Food and Wine. I did not have **fish bones for the recipe so I skipped that step and added the water with a vegetable bouillon cube to make up for the fish bone stock.

6 T. extra virgin olive oil, divided up in recipe
1 large fennel bulb, 1 #, trimmed and finely chopped
1 leek, white and light green parts only, finely chopped
1 medium white onion, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
1/4 t. saffron threads
2 T. Pernod or Pastis
3/4 c. dry white wine
3/4 c dry vermouth (**I used white wine as I did not have but will get for the next time)
1 pint cherry tomatoes, cut in halved and smashed
1/2 t. cayenne
2 # white fish bones
2 t. lemon juice, plus more for drizzling
salt
4 six ounce cod fillets
Green Olive tapenade

1/4 c, pitted brined or oil cured green olives, finely chopped

2 T. rinsed and drained capers, finely chopped

2 T. finely chopped fresh parsley

1 1/2 T. fresh lemon juice

salt and pepper

In a large enameled cast iron casserole, heat 2 T of the olive oil. Add the fennel, leek, onion, celery and cook over moderate heat, stirring occasionally until the vegetables are softened, about 8 minutes. Stir in the garlic and saffron and cook until fragrant, about 2 minutes. Add the Pernod and cook over moderately high heat for 2 minutes. Add the wine and vermouth (**) and cook until the liquid is reduced by half about 8 minutes. Add the tomatoes and cayenne and simmer over moderate heat until liquid is reduced by half, about 5 minutes.

Meanwhile, in a large skillet heat 2 T. olive oil in a large skillet, and add the fish bones, cooking over moderate heat until browned, turning once, about 5 minutes. Transfer the bones to the casserole with 2 cups of water ad simmer over low heat for 30 minutes, covered. Let the sauce cool slightly and remove the fish bones. You can puree the sauce at this point with an immersion blender or leave as is.

Combine all ingredients for olive tapenade and set aside.

Preheat the oven to 375 degrees. Season the fish with salt and refrigerate uncovered for 30 minutes. Heat remaining 2 T. olive oil in a ovenproof skillet and cook the fish until browned, about 3 minutes on each side. Bake in the oven for 6-8 minutes until opaque and cooked through.

Ladle the sauce into four shallow serving bowls and top with each fish. Spoon the tapenade over the fish and drizzle with lemon juice and olive oil.

Spicy Black Bean Soup

This recipe is from Field of Greens by Annie Somerville who is the chef of Greens Restaurant in San Francisco. It has some components to it that may seem labor intensive but it is the most flavorful black bean soup that I have ever had! One component is the Chipotle Puree which is just a can of chipotles in adobo, pureed. The pureed chilies keep forever in the refrigerator and it is a condiment that I use often. The other component is the ancho chili puree which are the ancho chiles, like you see in ristras-toasted in a cast iron pan until lightly toasted and then covered in a bowl with boiling water for 15 minutes-then drained and pureed. I find some beans, no matter how long you soak them need time to cook. This recipe calls for them to be soft in 20-25 minutes but my beans took over an hour to soften.* I think this soup could be great for a party with all sorts of garnishes including the above and also you could have rice and some type of cheese, like feta or any of the Mexican grating cheeses.

bean-soup-pot
2 c. dried black beans, about 12-16 oz. (I use 16 oz. as I buy my black beans by the pound from Rancho Gordo, sorted through and soaked overnight
6+ c. cold water
1 fresh oregano sprig
2 fresh sage leaves
1 T. light olive oil
1 large yellow onion, thinly sliced, about 3 c.
salt and cayenne pepper
1/2 t. toasted oregano, in a small pan til lightly toasted
8 garlic cloves, chopped
2 t. chipotle puree (see above in notes)
1 T. Ancho Chili puree (see above)
1/4 c. dry sherry
1/2# fresh tomatoes, peeled, seeded and chopped, about 1 c. or 1 8 oz. can of tomatoes, with juices
1/2 c. fresh orange juice
For garnish
1/2# fresh tomatoes, seeded and chopped, about 1 cup
1 T. chopped fresh cilantro
Or other garnishes
fried strips of tortillas
thinly slice avocado
creme fraiche mixed with orange juice, cumin and cayenne
black-bean-soup-garnished
Rinse and drain the beans. Place in a soup pot with the cold water, oregano sprig, bay and sage leaves. Bring to a boil, then reduce heat and simmer, uncovered until the beans are soft-20-25 minutes or however long it takes. Heat olive oil in a saute pan and add the onion, 1/2 t. salt, 1/8 t. cayenne and toasted oregano. Cook over medium heat until onion is soft-about 7-8 minutes. Add the garlic and chili purees. Saute for 3-4 minutes, add the sherry and simmer until reduced by half, a minute or two. Add the tomatoes and 1/2 t. salt and cook for 10 minutes.
Set aside 1 1/2 c. cooked beans. Remove the fresh herbs and bay leaves. Combine beans and their broth with the tomatoes and onions and puree in the blender in batches. Add the reserved beans, orange juice and 1/2 t. salt. Season with salt and cayenne to taste. Cover and cook over low heat for 30 minutes.
Toss the tomatoes and cilantro together and garnish each serving with a spoonful.

Tomato Mozzarella Tart

This recipe is from Designlovefest where my niece Joanie works! Joanie is a wonderful cook and food stylist! The tart is so simple and easy and great for lunch or dinner or an appetizer. I used a mixture of cheeses** from Trader Joe’s called Quattro Fromaggio. I love the idea of a vegetable tart and there are endless possibilities!
Tomato Mozzrella tart• 1 box (2 sheets of pastry puff) or one package of Dufour Puff Pastry (pricey but the best!)
• 5 roma tomatoes sliced
• 1 cup shredded mozzarella**
• 1/2 cup shaved parmesan cheese**
• 1/2 white onion sliced
• 2 garlic cloves chopped
• 1 small bunch marjoram
• 1 bunch fresh basil
• olive oil
• salt and pepper to taste
• 1 tablespoon butter
how to make it:
• roll out the pastry puff and defrost in room temperature. pre heat oven to 375. In a baking pan (we used a 13 1/2″ x 9 1/4″ ) lightly grease with non stick cooking spray. Cut parchment paper to size; cutting the edges so as it can fit when pressed down. Lightly spray the parchment paper and lay the defrosted pastry puff on top. we used a fork to push the edges of the two sheets of dough together to make sure it cooked as one and to create a crust around the edge.
• in a medium sized pan on medium heat, melt the butter and place the onion slices. stirring occasionally until browned.
• lightly drizzle dough with olive oil and begin to layer with tomatoes, mozzarella, parmesan, caramelized onions, marjoram, chopped garlic.
• bake for 20 minutes or until crust is golden brown and tomatoes have roasted.
garnish with fresh basil leaves and shaved parmesan. cut into slices and serve!