Time to make your own turkey stock!!! It makes a big difference if you use homemade, with your own flavor profile..
By this time of year, most grocery stores have turkey necks and backs for just a few bucks. I buy a pack and roast them simply with olive oil, salt and pepper. I let them hang out in the oven till the pieces are golden brown and delicious looking. I then add them to a big pot full of chicken broth, and lots of vegetables and aromatics. For me garlic and fresh herbs are a must- like thyme, rosemary, etc. I like my gravy dark brown and so use a box of beef broth to richen the color. The stock cooks for at least an hour or two until the liquid is reduced quite a bit- in this case I reduced it to 3 cups. From here you have an option to continue the process and make the gravy and freeze for later. I find the gravy consistency compromised after it is frozen- so I stop at this point and freeze the stock.
You can take it out two days before thanksgiving and let it thaw in the fridge and make the gravy the morning of.
- About a pound or a pound and a half turkey neck and back
- 1 tablespoon olive oil
Preheat the oven to 400 degree F.
On a lined baking pan, place the turkey parts. Drizzle olive oil and sprinkle the salt and pepper. Roast for an hour or till the parts are golden brown. Take out of the oven and keep aside.
- Two boxes of 32 oz chicken stock
- One box of 32 oz beef stock
- 1 large onion, cut in half
- 1 head of garlic, cut in half
- 1 cup carrots, roughly cut up
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
In a large stockpot add the chicken stock, beef stock, onion, garlic, carrots, thyme and rosemary. Add the roasted turkey parts and bring to a boil. Once the liquid comes to a boil, lower the heat to a simmer and cook for 2-3 hours or till the liquid is reduced to about 3 cups. Strain the liquid out by pressing all the goodness out of the cooked vegetables. Take out in a container and refrigerate over night. Skim the excess fat off and freeze till needed.
- 1 pound ground pork
- 1 tablespoon extra virgin olive oil
- ¼ cup pancetta, chopped
- ½ cup shredded carrots
- ½ cup white onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- ½ cup half and half
- ½ pound penne, al dente- ½ cup spare pasta water
- 2 tablespoons truffle paste or 1 tablespoon truffle oil
Heat the olive oil in a large frying pan. Add the pancetta and sauté for 4-5 minutes on medium heat. Add the carrots, onions and garlic. Saute for 2-3 minutes on medium heat. Add the pork and separate with the back of a wooden spatula while sautéing the meat on medium high heat about 2-3 minutes. Add the beef broth and cook on medium low heat for 20 to 25 minutes, till a thick sauce is formed. Add salt and half and half. Add the truffle paste or oil. Mix well and add the cooked pasta and pasta water. Check for seasonings and serve.
- 1 one pound russet potato
- ½ cup whole milk ricotta cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon fresh ground nutmeg
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh chives
- 1 egg, beaten
- ½ cup freshly ground Pecorino Romano
- 1 cup plus more flour
Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.
- 1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.
Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese
- 1 cauliflower head, cut into florets
- 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain (carom) seeds
- 2 tablespoons extra light olive oil
- 1 medium yellow onion, sliced
- 2 inch ginger, chopped
- 4 garlic cloves, chopped
- 1 cup fresh tomatoes, chopped
- 2 teaspoons salt
- 1 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- ½ cup cilantro, chopped
In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.
- 5 to 6 red skinned potatoes, boiled and cut into ½ inch slices
- 3 to 4 anchovies
- ¼ cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 medium red onion, chopped
- ¾ cup kalamata olives, sliced
- 1/4 cup red wine vinegar
- ¾ cup parsley, chopped
- 2 to 3 teaspoons salt
Heat a large non-stick frying pan with the olive oil. Add the anchovies and melt on a medium heat. Add the garlic and onions and sauté on medium heat for 4 to 5 minutes. Turn the heat off and add the olives and vinegar. Add the warm dressing to the hot potato slices. Mix well and check for seasonings. Add the salt and parsley. Can be made several hours ahead of time. Serve room temperature.
- 5 to 6 potatoes, skinned and cut into 1 inch squares, cooked in water till soft
Sprinkle some salt on the hot potatoes once they are drained well.
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 2 tablespoons boiling water
Add the tomato paste and garlic into a small bowl. Add the boiling water and mix and let sit for 5 minutes.
- 1 tablespoon harissa sauce
- 1 preserved lemon, chopped (zest of one lemon can be used instead)
- 2 to 3 teaspoons lemon juice from the preserved lemons (or juice of a lemon)
- 1 teaspoon roasted cumin- crushed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- ½ cup chopped cilantro
Add the harissa, preserved lemon, juice, cumin, salt and honey. Drizzle the oil slowly, whisking the dressing constantly. Check for seasonings and add to the hot potatoes. Mix well and taste for seasonings and add more salt if needed. Top with cilantro and serve.
- 1 pound udon noodles, prepared according to package directions
- 2 tablespoons peanut oil
- 3 sausage links, casings off and crumbled (I used Korean style sausages)
- 1 large onion, sliced
- 3 garlic cloves, sliced
- 2 cups broccoli florets
- ½ pound shrimp, deveined and cleaned
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon Worcestershire sauce
- ½ cup chicken broth
- 2 teaspoons corn starch
Mix all the ingredients for the sauce and keep aside.
Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.