This Cookn'Dish experience started with a turkey. My dear friend and mentor, Teryl took me up on the offer to cook with me and her choice was to roast a turkey that she had in her freezer. This was to be her first turkey, so we wanted it to be special. Cooking a turkey almost begs for a dinner party and so we invited Jim, Barb, and Deb to join me, Teryl and my husband Steve to share the meal. We decided to make a delicious basic bird--no stuffing. For the most flavorful and moist turkey we took a stick of butter mixed with sage, paprika, rosemary, parsley,
crumbled bay leaves, salt, pepper and chopped onions. This mixture we rubbed under the skin of the turkey AND on top of the skin. The turkey was placed in the roasting pan on top of a bed of onions and celery and popped it in a 325 degree oven. We basted the bird with the juices. The turkey was 10 pounds and we expected it to roast for 3-3 1/2 hours--it actually took 2 1/2 hours to reach 165 degrees of beautiful, brown, goodness. We saved the giblets and cooked them in a mixture of water, chicken broth, wine and a cheesecloth baggie full of herbs de provence to be used in gravy.
Teryl also brought wine, and a yam dish made with apples, nuts and cranberries that she pre-prepared at home. Our guests provided the rest of the meal. Deb brought a delicious green salad of spinach, mandarin orenges, waterchestnuts and bean sprouts; Barb brought a wild rice made with mushrooms and water chestnuts, a spunky salsa with chips (for hors d'oevres), raspberry cosmos and pumpkin pie bars for dessert. (I will put all of these recipes up when I get them!) Jim made a righteous gravy!
Thanksgiving with friends that like to cook--what a great idea--anytime of the year!
While the pie cools. . .
Prep the ham
We bought a smallish ham for the three of us. Rubbed it all over with brown sugar and topped with fresh pineapple slices, put in pan with 1/2" water covered for 20 minutes per pound at 350 degrees.
Then the souffle:
Alton Brown's Cheese Souffle
Ingredients
Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar
Directions
Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat oven to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe/index.html?oc=linkback
It was an amazing combination of flavors. And its so fun to cook with my girl!
