Sunday

Cheater's Risotto

I learned to make risotto when I lived in Milan, and I love it but it takes eons. This is from Cooks Illustrated and cuts the time down substantially. It still tasted great, so I'm a believer!

Ingredients:
5 cups low-sodium chicken broth
1.5 cups water
4 Tablespoons unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
Table salt
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
2 cups Arborio rice
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
1 teaspoon juice from 1 lemon
2 Tablespoons chopped fresh parsley leaves
2 Tablespoons chopped fresh chives
Ground black pepper

Instructions
1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.

2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.

4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.

Cider Glazed Turkey

This was my first roast turkey of fall and the recipe from Real Simple didn't disappoint. It was an elegant deep golden brown color, and the gravy was much more flavorful that anticipated (very cider-y though, so be forewarned).

Turkey Recipe
Ingredients:
4 c apple cider
2 Tbs cider vinegar
4 Tbs butter, room temp
salt and pepper
4 stalks of celery, halved crosswise
4 carrots, halved crosswise
2 medium onions, peeled and halved
12-14# turkey, patted dry and giblets discarded
1 tart apple (granny smith or pink lady), halved
8 sprigs fresh thyme
8 sprigs fresh sage

Heat oven to 375*.
Make the cider glaze: Boil the cider until reduced to 3/4c, 25-30min. Add the vinegar, 2 Tbs uttter, 1 tsp salt and 1/2 ts pepper and stir until the butter has melted.

In a large roasting pan, scatter the celery, carrots and onions; add 1c water. I kept in the roasting rack, but you could put the turkey directly on top of the veg.

Season the turkey cavity with 1/2 tsp salt and pepper and stuff with the apple, thyme and sage. Pat the turkey dry with paper towels and rub with remaining 2 Tbs butter, and seasons with 2 tsp salt.

Roast turkey, basting every 30 minutes with the pan juices for 2 hours.
Continuing roasting, basting every 15 minutes with the cider glaze, until a thermometer in the thigh reaches 165* (30-60 minutes more).

If the turkey is browning too much, tent with foil. If the veggies in the pan start to scorch, add 1c water.

Carefully tilt the turkey to empty the cavity of juices into the roasting pan. Transfer turkey to a cutting board, tent with foil and let rest 30min to 1hr before carving. Reserve the pan contents for gravy.


Bourbon Gravy Recipe
Ingredients:
4 Tbs unsalted butter
1/2c all purpose flour
3-4 c low sodium chicken broth
salt and peper
roasting pan and its contents
1/2 c bourbon or dry white wine

Make the gravy base: (can be made up to 3 days in advance, refrigerate covered)
Melt the butter in a large saucepan over med-hi heat. Add the glour and cook, whisking, until smooth and golden brown, 4-5 minutes. Whisk in 3 cups of th ebroth, 1 tsp salt and 1/4 ts pepper and bring to a boil. Reduce heat and simmer until thickened, 1 to 2 minutes.

Discard veggies from reserved roasting pan and strain and separate the drippings. Place the empty roasting pan over two burners. Add the bourbon/wine and cook over med-hi heat, scraping up the bits stuck the pan, for 1 minute. Add the gravy base and turkey drippings (approx 1.5c) and cooked until warmed through, 2-3 minutes. Adjust consistency with broth, if needed, and adjust seasoning as needed.

Turkey Curry in a Hurry

From Cooks Illustrated (with some adaptations), so you know it will come together the way its supposed to. This was a great use of leftover roast turkey.

Ingredients
3 Tablespoons vegetable oil
1 medium onion , sliced thin
2 Tablespoons curry powder
Table salt
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
4 teaspoons grated fresh ginger
2cups vegetables , roasted (we like broccoli and cauliflower, or fresh bell pepper)
1 (15 ounce) can chickpeas , drained and rinsed
1 cup water
10 ounces shredded cooked turkey (about 2 cups)
1 cup frozen green peas
1/4 cup minced fresh cilantro leaves
1 cup plain whole-milk yogurt (don't use nonfat)

Instructions

1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, curry powder, and 1/2 teaspoon salt and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.

2. Stir in the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, about 2 minutes more.

3. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.