Chef Patti Anastasia
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Serving Southern New Hampshire since 2003
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Chef Patti Anastasia Serving Southern New Hampshire since 2003 |
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Table Talk » November 2007 Archives« October 2007 | Table Talk Home | February 2010 » November 27, 2007My Post-Thanksgiving TurkeyI grew up in Plymouth, MA and my family still lives there. If you grew up in the land of the first Thanksgiving, that is where you go for Thanksgiving. My mom cooks the turkey and most of the dinner. That means we don't get a lot of luscious turkey leftovers. So this year, rather than raiding mom's turkey leftovers, I roasted a turkey breast a few days after Thanksgiving. My friend Kris shared this Herb-Roasted Turkey Breast with Pan Gravy that she had made for her Thanksgiving dinner and gave it rave reviews. Ah, I found the starting point for my turkey breast. The recipe from Rachael Ray calls for boned turkey breast halves. I decided to skip splitting and boning my whole turkey breast. I added a bit of garlic to the herb rub. And I used a few more bay leaves, and since I didn't have any apple cider, I decided to use white wine and turkey broth in the gravy. I wanted lots of gravy, so I also added 1 cup of white wine to the roasting pan. I also made some Stuffing Muffins, but I don't have a recipe for them because stuffing is something that I make by adding this and that. The base for the stuffing muffins is whole wheat bread that I dried in the oven. They have celery, onion, sage, sweet Italian sausage, turkey broth, butter, and white wine, but I have no idea how much of each. Speaking of turkey broth, I use Savory Choice Turkey Broth Concentrate. Herb-Roasted Turkey Breast and Stuffing Muffins
Continue reading "My Post-Thanksgiving Turkey" » November 25, 2007Pumpkin Chiffon Cup PiesI love pumpkin, but I am not a fan of traditional pumpkin pie. It's the texture of the custardy filling more than the flavor that I dislike. Last month I found a recipe for pumpkin chiffon tarts in the October issue of Martha Stewart Living. What first appealed to me is that the recipe is for individual tarts. I'm a sucker for individual desserts. I'll happily make mini pies, but I have no interest in making a normal pie. The Martha recipe had a gingersnap crust and a fluffy pumpkin filling, of course I would like it. As soon as I saw this recipe, I knew that I wanted to make it for Thanksgiving. Thanksgiving is the perfect time for both pumpkin and mini desserts. Although the recipe called for using six 5-inch pie tins, I decided to use a cupcake pan so they would truly be mini pies. I decided not to use sugar in the crust and to use maple sugar in the filling. I also used nonfat milk instead of the whole milk that the recipe called for. Cooling the filling in an ice bath helped reduce the cooling time. Whisking the filling after chilling it improved its texture. Unfortunately, Martha's recipe is not online, so I can't link to it so you can compare it to my version. I made them on Thanksgiving Eve, and after watching Pushing Daisies later that night, I named them Pumpkin Chiffon Cup Pies. (If you aren't watching Pushing Daisies, you should be. In the 11/21 episode, Chuck decided to create cup pies, mini pies baked in cupcake pans.) Pumpkin Chiffon Cup Pie
The recipe looks more complicated than it is. It took about 20 minutes to make the crusts and 30 minutes to make the filling. This is the perfect recipe to make the night before you want to serve them. Continue reading "Pumpkin Chiffon Cup Pies" » November 11, 2007Cinnamon Apple CoffeecakeI don't enjoy baking, but I really don't like cleaning and since my husband Tom happily does most of the cleaning and laundry, I try to thank him by making him muffins, coffeecakes and other breakfast treats. A cinnamon apple coffeecake in Cooking Light's November issue caught my eye. It sounded both tasty and easy to make, which is definitely important to me. I decided to try the recipe using King Arthur 100% White Whole Wheat Flour. And some of the reviewers on the Cooking Light site said that they wished it had more apple, so I added more. I used 1 1/2 apples because my apples were very large. Plus, I wanted a snack, so I snacked on 1/2 of an apple while I made this. I also reduced the sugar from 1 cup to 3/4 cup. This is a great recipe for me since it went together in no time and uses ingredients that I always have. Tom had it for breakfast this morning and loved it. Cinnamon Apple Coffeecake Continue reading "Cinnamon Apple Coffeecake" » November 5, 2007Eww, Spray Can Pancakes and WafflesWhat will they think of next? How about Batter Blaster, which is a spray can filled with pancake/waffle batter.
Ewwwwwww. It's just wrong. November 4, 2007Weeknight SaviorI always have canned diced tomatoes, capers, white wine, shallots, and garlic in my pantry. These ingredients pair well with chicken breasts to make a quick weeknight dinner. I've added this recipe to my list of Weeknight Saviors, recipes that I can make out of the pantry when I need a quick weeknight dinner. I love the sharp and salty flavor of capers and it just takes a few capers to perk up a sauce. This dish is delicious served over pasta and can be made in the time that it takes to cook your pasta. Toss some green beans with minced garlic and a tablespoon of olive oil and roast at 400 for 8-10 minutes and you'll have dinner ready in less than 30 minutes. |
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I love this broth concentrate.
