Turkey Paillards with Mission Fig

Turkey medallions (or as they are called pail lards in French) are wonderful palates for flavor.  Here we add Mission Fig and capers for a sweet and sour harmony note,
1-1/4 to 1-1/2 lb boneless turkey breast(s), enough for four servings
1/4 tsp cumin powder
1/4 tsp coriander powder
1 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced
1 Tbsp capers
10-12 small mission figs, sliced in half lengthwise
1/4 cup dry white wine
1/4 cup chicken broth

Slice the turkey breast(s) into about 8 medallions (paillards). Season evenly with the cumin and the coriander, and salt and pepper to taste.

Melt the butter in the olive oil in a wide skillet. Brown the turkey on both sides over medium-high heat and then set aside on a plate, covered to keep warm.

Add a dash more butter and oil if necessary to the pan. Add the shallot and cook for about 2-3 minutes, until softened. Add the capers and the figs and warm them through.

Pour the wine and broth into the skillet and bring to a gentle boil. Nestle the turkey medallions amongst the figs in the sauce, cover and reduce to a simmer. Cook just until the turkey is cooked through, about another 10 minutes.

Serves 4.

Mission Figs.

Hummus bi Tahini

Hummus has become a staple around our home.  My experience is that hummus made in a blender turns out so much smoother and more velvety than when made in a food processor.  Either works just fine, so use whatever device you have. Just blend very well.
1 clove garlic, quartered
juice of 1 lemon (or half lemon and half lime)
1/2 cup tahini
1/2 tsp cumin. powdered
1/4 tsp coriander, powdered
1/2-3/4 cup water - depending
1 tsp salt
1/3 tsp cayenne pepper

2 cups cooked chick peas, or 1 15-oz can, rinsed and drained.

Place garlic clove in a blender and mince. Add lemon juice, tahini, spices, water, salt and pepper. Blend well. Add water to form a creamy mixture, which should be well thinner than peanut butter.

Add chick peas and process, scraping sides down, adding water as needed, to form a velvety smooth hummus mixture. Transfer to a serving dish and garnish with paprika, parsley and olive oil.

Serves 4-6 as an appetizer.

Cook's Note:  There are myriad variations of hummus - so just experiment.  A very popular variation is to add about 1/4 cup roasted red peppers to the chickpeas while blending.

Christmas Scampi

Merry Christmas dinner was fun and quick with this easy festive scampi dish.
1/2 lb angel hair pasta
2 doz shrimp, peeled and deveined

2 Tbsp butter plus 1 Tbsp olive oil
1 red pepper, sliced
1 shallot, minced
1 clove garlic, minced
2 Tbsp capers, drained
1 Tbsp fresh lemon thyme

4 cups broccoli floweretts
juice of half a lemon
1/2 cup dry white wine
1/2 cup chicken broth
2 green onions, sliced

Bring 2 quarts water to a boil in a pot. Salt generously and add the pasta. Cook pasta to only just al dente. Drain and return to pot off off the heat. Add a dash of canola oil, cover to keep warm.

While the pasta cooks, melt the butter in the oil in a large skillet. Add the red pepper and shallot and cook for about 5 minutes. Add the garlic, capers and thyme and cook another 2-3 minutes. Set peppers aside in a bowl and add the wine to the skillet. Bring to a boil and reduce by half. Add the chicken broth and the shrimp and simmer for about 3-4 minutes.

While the shrimp cooks, place the broccoli in a shallow casserole with 2 tablespoons water. Season with salt, cover and microwave for 3-4 minutes, until only just crisp-tender. Drain and add broccoli to the shrimp along with the reserved red pepper. Add the lemon juice and mix well.

Toss the pasta into a serving bowl and top with the shrimp mixture. Garnish with the green onion.

Serves 4.

Strawberry Raspberry Kebabs

Keep it fresh and keep it simple this holiday season. And with this ridiculous heat, keep the appetizers cool! Merry Christmas.
32 strawberries
32 raspberries
32 fresh mint leaves
1 lime, cut into wedges
8 wooden skewers

Skewer 4 strawberries and 4 raspberries and mint alternately on the skewers. Serve with lime wedges.

Serves 4-6 as appetizers.

Dijon Haddock Roasted with Tomato and Lemon

A nice red and green dish for the holidays - a light retreat from the riches of the season.
1-1/2 lb haddock fillet, 2 large fillets
2 Tbsp Dijon mustard
1 large fresh, ripe tomato, cubed
1 lemon, one half sliced, other half quartered into wedges
2 green onions, sliced

Preheat oven to 400F. Lay fillets in an oiled roasting pan. Coat each fillet with half the mustard. Season with salt and pepper generously.

Now sprinkle each fillet with the tomatoes and the green onions, and lay the lemon slices on top.

Roast fish for about 12-15 minutes, until just cooked through.

Serves 4.

Turkey Black Bean Tortilla Soup

Leftover turkey still lurks in the freezer, and here is a great use of it; especially as the weather gets colder - finally.
2 carrots, peeled and diced
3 stalks celery, trimmed and diced
1 small onion, sliced
1 orange pepper, sliced
1 jalapeño pepper, minced
2 cloves garlic, minced
1/2 tsp ground cumin
1 tsp chili powder
1 Tbsp fresh oregano, minced (or 1 tsp dried)
1 chipotle pepper in adobo sauce, diced (optional)

1 quart turkey (or chicken) broth
1 can petite diced tomatoes
2 cans black beans, barely drained
2 cups leftover turkey (or chicken), shredded

4 6-inch corn tortillas (see Cook's Note) cut into 1/2x2-inch strips
1/2-3/4 cup canola oil
Palmful fresh cilantro (or parsley) leaves for garnish

Heat a dash of olive oil in a medium soup pot. Add the mirepoix (mix of carrot, celery and onion) and cook about 5 minutes, until veggies begin to soften and brown.

Add the orange and jalapeño peppers and cook another 5 minutes.

Add the garlic, cumin, chili powder and oregano, and cook another 2-3 minutes, stirring often. If using, add the chipotle pepper in adobo sauce and continue cooking another 2 minutes.

Add the broth and tomatoes and bring to a boil. Add the beans and turkey and return to a gentle boil. Stir and reduce to a simmer. Cook uncovered for about 15-20 minutes, until the favors meld. As the soup cooks, adjust seasoning with salt and pepper.

Meanwhile, heat the canola oil in a wide skillet until just simmering. Add a third of the tortilla strips and brown well, tossing with tongs - about 6-8 minutes. Place on a paper towel to dry and sprinkle generously with kosher salt. Repeat with remaining 2 batches of tortilla strips.

Serve soup in wide bowls with tortilla strips sprinkled on top, garnished with cilantro. Serve with lime wedges and favorite hot sauce on the side.

Serves 4.

Cook’s Note: I used Trader Joe’s mixed corn and flour tortillas, but you can use whatever tortillas you like.

Shiner Cheer Christmas Beef Stew with Bock Beer and Holiday Spices

Looking for a warming stew for the holiday?  Can't be, with the 70 degree weather we are having in the Mid Atlantic not two weeks before Christmas...  But if it chills down and you need some holiday comforting - try this rich, classic beef stew as the family gathers for the holidays.
2-1/2 lb beef stew, cubes 1-1/2 inches

Marinade:
1 onion
2 Tbsp fresh thyme, minced
1 Tbsp fresh sage, minced
2 Tbsp fresh oregano, minced
2 cloves garlic
1 tsp Kosher salt
1 tsp freshly ground black pepper
2 Tbsp olive oil
2 Tbsp spiced rice vinegar

4 carrots, sliced in large chunks
1 can petite diced tomatoes, drained
1 tsp freshly ground nutmeg

2 bottles spicy holiday bock beer
1 stick cinnamon (or 1/2 tsp powder)

4-5 Yukon gold potatoes, peeled and quartered
1 cup frozen peas

Put marinade ingredients in a blender and process to a smooth puree. Add puree to the beef cubes in a large bowl.

Mix well, cover and allow to marinate at least 2 hours, or preferably in the refrigerator for a day.

When ready to cook, heat a few tablespoons canola oil in a deep pot or Dutch oven. Brown the beef cubes in 3-4 batches, placing browned cubes in a bowl as you go. Do not crowd the cubes, so they brown well and don’t boil.

Now add the carrots and tomatoes to the dutch oven and allow them to cook about 10 minutes. You want the tomatoes to darken and caramelize a bit, so cook over medium high heat, stirring often.

Add the beer and bring to a boil. Stir and reduce to a low simmer. 

Cook about 45 minutes covered, stirring once or twice. Add potatoes, stir and continue cooking another 45 minutes.

Just before ready to eat, add the peas and heat through. Adjust seasoning with salt and pepper if necessary. 

Remove the cinnamon stick and serve.

Serves 6-8.

Cook'sNote:  There are so many great craft beers now in the USA.  Having lived in Belium and in Canada - two fantastic beer-producing countries - I used to dread returning to the USA.  Nowadays its different.  We have every bit as great beers as anywhere, and an incredible choice.

Select your favorite caramely-colored, spicy beer for this stew - it should be on the sweeter rather than the bitter side, and full of holiday flavors.  I used Shiner's Holiday Cheer Beer our son introduced us to.  A darker, slightly sweeter wheat beer, its a perfect solvent for a holiday beef stew!

Chicken Roasted over Fall Vegetables

Cosy that chickening and enjoy a warm roared chicken with veggies underneath.  Butternut squash, potatoes and leeks form an aromatic bed.  Spatchcock the chicken to cook faster.
1 whole chicken
1 Tbsp crushed rosemary

Veggie base:
1 small butternut squash, peeled and cubed, about 4 cups
2 medium potatoes, peeled and diced, about 2 cups
1 leek, trimmed, cleaned and diced
1 large Honey Crisp apple, peeled, cored and diced
2 cloves garlic, minced
1/4 cup golden raisins
about 1/2 tsp freshly grated nutmeg
2 tsp herbes de Provence (or Italian herbs)
1 tsp Kosher salt
2 Tbsp olive oil

Preheat oven to 375F. Spatchcock the chicken by cutting out the back section with a pair of sturdy kitchen sheers. Press the breast with your hands onto a flat cutting board to flatten the chicken.

Toss the veggie base ingredients together in a large bowl and mix well. Tip into an oiled roasting pan.

Now lay the chicken on top of the veggies and season generously with rosemary, coarse Kosher salt, and pepper. I often cook the bak section, though you could also just save it for soup.

Roast chicken in oven for about 1 to 1-1/4 hour, until well browned and cooked through. Remove chicken to cutting board and cut into serving pieces. Transfer roasted veggies to a serving bowl.

Serves 4-6.

Potato Leek Stew with Kale and Chorizo

Here is a hearty flexetarian stew with just a little chorizo for deep flavor.
2 links fresh chorizo, sliced
2 carrots, chopped
2 leeks, trimmed, cleaned and diced
2 cloves garlic, minced
2 large waxy potatoes, diced
1 quart chicken or veggie broth
4 cups curly kale, chopped
1/4 cup red split lentils
1 can pinto beans, drained
1/4 cup corn kernels

Cook the chorizo in a dash of olive oil in a Dutch Oven or large pot. When the chorizo has browned, about 10 minutes, remove to a bowl. Sauté the carrots in about 1 tablespoon of olive oil for 5 minutes.

Add the leeks and cook for about 5 minutes. Add the garlic and cook another 2 minutes.

Add the the potatoes, broth, kale, lentils, beans and corn. Return the chorizo to the stew. Salt and pepper to taste.

Bring stew mixture to a boil, stir and reduce to a simmer. Cook for about 30-45 minutes covered, until the stew thickens and the lentils break down. Stir stew from time to time. Adjust thickness with water to taste.

Serves 6.

Mediterranean Fish Soup

Seafood, zucchini, fennel, leek and tomato.  There you have the recipe.  Enjoy!
1 leek, trimmed, cleaned and diced
1 fennel bulb, trimmed and diced
2 cloves garlic, peeled and minced
1 can petite diced tomatoes, drained well, liquid reserved
2 medium potatoes, peeled and cubed
1 quart favorite chicken broth (or fish or veggie)
1 medium large zucchini, sliced in half moons

3/4 lb white fish fillet, I used 2 small tilapia fillets, cut into 1-inch pieces
12 shrimp, peeled and cut in half

Sauté the leek and fennel in a large soup pot in a dash of olive oil over medium heat.

Cook 8-10 minutes until the veggies begin to soften and become fragrant. Turn up the heat a bit and add the drained diced tomatoes.

Cook another 10 minutes, adding oil if necessary - you want the tomatoes to sizzle and brown in oil - NOT boil in water. This will produce the best flavor. Add the garlic and cook another 2-3 minutes.

Now turn the heat to high and add the potatoes and the broth.

Bring just to a boil, then stir and reduce to a simmer. Cook until the potatoes are just tender to the tip of a knife.

Meanwhile, sauté the zucchini in a wide skillet in a dash of olive oil. Brown the edges and the remove from the heat.

When the potatoes are just tender, add the fish and shrimp to the soup along with the zucchini. Bring just to a gentle boil to heat seafood through, and remove from heat. Stir gently and serve in wide soup bowls.

Serves 4.

Eggplant with Toasted Chickpeas and Tahini Sauce

Roasted eggplants are a bed for flavor.  Here we scatter toasted, spiced chickpeas and fresh parsley along with a scatter of tahini sauce to bring out the innate depth of roasted eggplant.
2 medium eggplants, sliced 1/2-inch
Olive oil for basting the eggplants

1 can chick peas, rinsed and drained
1/2 tsp red pepper flakes

Chick pea dry seasonings:
1/2 tsp cumin powder
1/2 tsp chili powder
1/2 tsp coriander powder
1/4 tsp cayene pepper
1 tsp Kosher salt
1 tsp brown sugar

Sauce:
1 clove garlic
1/3 cup tahini
1/3 cup Greek yogurt
juice of 1 lemon or lime
1/4 cup water, additional if needed
1/4 tsp salt
Dash cayenne pepper to taste

Palmful fresh parsley, minced

Preheat oven to 425F. Lightly oil 2 rimmed baking sheets. Lay eggplant slices on baking sheets and baste with olive oil. Roast in oven for about 20 minutes. Turn over and roast another 15-20 minutes, until the slices are browned and cooked through.

Meanwhile, toss the chick peas in a large non-stick skillet with a dash of olive oil and the red pepper flakes.

Cook for about 5 minutes over medium-low heat, stirring every once in a while. Add the chick pea dry seasonings and stir well.

Cook over medium heat to toast the chick peas in the seasoning for about 10 minutes. Then turn heat to low and keep warm.

Make the tahini sauce by pulsing the garlic in a small food processor until very well minced. Add remaining sauce ingredients and blend well.

Adjust consistency with more water if necessary, and adjust seasoning with salt and cayenne pepper.

Lay out eggplant disks on a serving platter. Sprinkle with a bit of tahini sauce.

Scatter chick peas about the eggplant slices and garnish with parsley. Serve with additional tahini sauce on the side.

Serves 4.

Cook’s Note: This is nice served with a side of a rice pilaf. Here we just glanced some cauliflower, broccoli and green beans, and stir fried with leftover rice-quinoia pilaf in a ratio of a bout 4:1.

Tahini Sauce with Yogurt

This is a wonderful sauce which can be used on roasted vegies, such as eggplants, or fish.  It is a great starter for humus - make this and then add your beans and pulse until smooth!
1 clove garlic
1/3 cup tahini
1/3 cup Greek yogurt
juice of 1 lemon or lime
1/4 cup water, additional if needed
1/4 tsp cumin powder
1/4 tsp salt
Dash cayenne pepper to taste

Pulse the garlic in a small food processor until very well minced. Add remaining sauce ingredients and blend well. Adjust consistency with more water if necessary, and adjust seasoning with salt and cayenne pepper.

Makes about 1-1/4 cup sauce.

Chili Paprika Chicken Wings

Whatever game your watching, or Netflix your binging - settle in with these.  But plan ahead to marinate enough - you'll thank yourself.
6-8 full chicken wings, separated, tips reserved for soup

Marinade:
1/4 cup olive oil
1/4 cup honey
4 cloves garlic, minced
2 tsp chili powder
1 tsp Pimenton - smoked Spanish paprika
2 tsp coarse Kosher salt
2 tsp herbes de Provence, or Italian herbes
2 tsp black sesame seeds
Plenty, I mean plenty of freshly ground pepper

Whisk the marinade together in a large mixing bowl.

Add the chicken wings and marinate at least 2 hours, or overnight in the refrigerator.

When ready to cook, return wings to room temperature first. Preheat oven to 425F. Lay wings out in a baking sheet with space between each wing. Roast for about 10 minutes. Flip and roast another 10-15 minutes, until the wings are browned and cooked through.

Makes 12-16 wings servings.

Horseradish Cheddar Gratin Potatoes

This is a hardy potato gratin using unpeeled Russet potatoes and an edgy horseradish cheddar pub cheese spread.  Depending on the brand, you might even want to augment with a teaspoon or two of prepared horseradish

5-7 medium Russet (or favorite) potatoes (2-3-inches), enough to fill a 9-inch casserole
8 oz Cheddar Horseradish Pub Cheese dip
4 oz Monterrey Pepper Jack cheese, cubed 1/4-inch
1/2 cup sour cream
1/4 cup milk
2 cloves, garlic, minced
1 Tbsp dried rosemary, crumbled
1/4 cup shredded Parmesan cheese

Preheat oven to 375F.  Scrub the potatoes and dry them. Rub them all over with just a dash of olive oil and prick each one several times with the tines of a fork.

Microwave potatoes whole for 2-1/2 minutes on high. Flip potatoes over (use a napkin they are hot!) and microwave again for 2-1/2 minutes. Flip one more time and microwave 2-1/2 minutes; a total of 7-8 minutes.

Remove potatoes from the microwave oven with a kitchen towel, and cube about 1/2-inch. I leave the skins on for this dish. You can remove if you prefer.

Mix together the pub cheese, Pepper Jack cheese, sour cream, milk, garlic and rosemary in a large bowl.

Tip in the potatoes and mix well. Scoop mixture into an oiled 9-inch round casserole same sprinkle with Parmesan cheese.

Pop casserole in oven and back about 45 minutes, until browned and bubbly.

Serves 6-8 as a side dish.