Archive for the ‘Roasts’ Category

Taking Stock

Roasted turkey wings

Roasted turkey wings

Simmering turkey stock

Simmering turkey stock

In the next week or so we will be purchasing turkey parts and cooking them down into glaze to flavor various dishes on the Thanksgiving table. We’d like to use mostly necks, but they are not widely available. This pot used wings. Roasting the bones and mirepoix brings a nice dark color and flavor to the glaze. Good Stuff

2 pounds turkey parts
2 medium onions or leeks
2 medium carrots
2 stalks celery and their greens
2 bay leaves
1/2 teaspoon black peppercorns

Roast the turkey parts very well in a 400 degree oven, likely 20 to 30 minutes. Remove the parts to a stock pot and toss the chopped vegetables in the turkey fat and roast them in the hot oven for 10 to 20 minutes. Add vegetables to stock pot and cover with water. Add bay and pepper, bring to a boil and then simmer for two hours or so. Strain the stock and discard the solids. Return the stock to the stove in a slightly smaller pot and reduce to a thick glaze. Carefully skim the fat during the reduction. Cool and add sparingly to your dishes for a spike of turkey flavor. We add a large dollop to the roasting pan when finishing the gravy. Good Stuff!


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Carefully scooped out tomatoes with diced flesh in foreground

Stuffed and ready for the oven

Father roasted a leg of lamb with saffron and garlic for Easter dinner. It was fabulous! Mother, however, is a vegetarian. So, for dinner for her and as a side for us we made these fantastic stuffed tomatoes. Simple and quick, and from what I understand, even better the next day. Good Stuff!



Stuffed Vine Ripe Tomatoes

4 – 6 Medium vine ripe tomatoes

1/2 cup breadcrumbs

3/4 cup shredded cheese (we used parmesan and romano)

2 Tablespoons olive oil

4 cloves garlic chopped

1/2 medium onion chopped

1 Tablespoon chopped fresh parsley

1 teaspoon chopped fresh basil

1/2 teaspoon chopped fresh oregano

pinch of chopped fresh rosemary and thyme

salt and pepper to taste

Sautee the garlic and onion in the olive oil until soft and set aside to cool. Cut about 1/2 inch from the top of the tomatoes, reserve for another use. Carefully scoop the interior flesh from each tomato leaving a solid 1/4 to 3/8 inch shell of tomato to stuff. Over a sieve, remove all the seeds and waters from the tomato flesh, strain out the juice and reserve for another use. Dice the flesh, use about one half for the stuffing and, you guessed it, reserve the rest for another use. Toss the diced tomato flesh with the breadcrumb, cheese, herbs, cooked onion and garlic. Season to taste. The stuffing should be on the dry side. If you desire, it may be moistened with some of the tomato waters. Stuff the tomato shells and arrange in a baking dish. Bake at 400 degreesfor 15 – 20 minutes, until the stuffing starts to brown. Allow to set for several minutes before plating and serve warm. Good Stuff!

Toasty loveliness fresh from the oven


Plated with roast lamb, kobucha squash, braised cavallonero, and potato lyonnaisse

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Assembled ingredients

Grated fresh Horseradish root

Perfect condiment for roast beef. Assure all your ingredients are cold. Combine in a nonreactive bowl –

1 cup fresh grated horseradish root(around 1/2 pound)

1 cup wholefat yogurt

1/2 cup mayonnaise

1 teaspoon worcestershire sauce

1 teaspoon hot sauce(or to taste)

salt and pepper

Optional squeeze of lemon juice

Make this sauce at least a day ahead of time. Allow all flavors to steep well. Serve cold. Good Stuff!

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Generously seasoned with mixed herbs coarse salt and pepper

Fully roasted two hours before service

Or, in a stretch, Chateaubriand. Use only prime meat for this dish. A full tenderloin is not necessary. As little as a meal for two can be roasted in this manner. This piece of meat comfortably fed twelve. Two hours before roasting, remove the meat to your counter to come to room temperature. This step is important to ensure even cooking. Do not season until immediately before roasting. Preheat oven to 270 degrees. Assemble a seasoned oil.

1 Tablespoon chopped parsley

1 teaspoon chopped oregano

1 teaspoon chopped basil

1/2 teaspoon chopped thyme

1/2 teaspoon chopped rosemary

1 sage leaf chopped

1/2 cup olive oil

Combine all. Apply generously to the beef. Any leftover oil can be reserved for myriad uses. Season heavily with coarse salt and coarse ground black pepper. Season the entire roast, top, bottom, and both ends. The pismo tenderloin, even prime, is quite lean and a shallow roasting pan is adequate to accommodate any juices created during roasting. Put it into the oven. It need not be basted. After the first hour, check regularly for internal temperature. For rare, remove at 125-130, medium rare 135, medium 140-145. In our house we let the meat rest for hours, but most of one hour is usually enough. Serve with Horseradish Sauce(recipe tomorrow,) or Bearnaise. Good Stuff!

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