Once again from Cook's Illustrated - they just seem to have the root vegetable recipes. OK, so the Smoked Turkey Breast recipe calls for smoking one turkey breast on the grill. No grill here and I have four individual turkey breasts versus one large one. Basically, I just used the rub from the recipe (cumin, corriander, cardemom, ginger, pepper, cayenne pepper)- without the allspice or fenugreek - and cooked the breasts in the oven. Because they were weren't roasted on the grill, the rub ended up staying on like a breading. Cooked the turkey last night, and will reheat tonight to eat with...
Roasted turnips, parsnips, small potatoes and shallots. Simply toss these in a baking pan with some rosemary (or thyme) and cook. After about 30 minutes, you add a head of garlic. What I really liked was there tip for quickly peeling a head of garlic while softening it up a bit. Simply throw it in a pan with enough water to cover and, once the water is brought to a boil, you simmer it for 10 minutes. After rinsing the garlic off with cold water, the skin of both the head and cloves comes off very easily. So after adding the garlic and giving all the veggies a toss, you cook for about 20 minutes at increased heat.
Since I had potatoes left over from last weeks organic vegetable delivery, I'm attempting the famous Oven Fries recipe from CI. My sister made these, and she swears that they are just as good as if you'd deep fried them. You are suppose to use russet potatoes, but I'm just using the ones that we have (not sure what type they are). Also, they are much smaller than what is suggested (8 ounces per). Everything else is the same. This will be a very starchy evening!
No comments:
Post a Comment