I know it has been a long time since my last food post, but what better way to make a comeback than on the "food-iest" day of the year! This year I have decided to do an all out Barefoot Contessa Thanksgiving! I shall be preparing classic Barefoot recipes, while sticking with the Barefoot code of not preparing everything yourself. I shall also be including some store-bought items and good old family recipes! So, lets get started with the menu. Barefoot Contessa Thanksgiving Menu: Herb Roasted Turkey Breast Classic Mashed Potatoes Herb and Apple Bread Pudding Sauteed Shredded Brussel Sprouts with Balsamic Vinegar Homemade Cognac Gravy Make-Ahead Cranberry Sauce Rolls (Store-bought) Below is a brief description of the recipes and you can click on the pictures to download the recipes for yourself! This is the most flavorful and moist turkey I have ever had. It is also the first Turkey I have ever made myself. It couldn't be easier. The fact that it is just the breast and not a whole bird makes it way easier before you even start. Especially if its only two people for dinner. You start by making an herb "paste/marinade". It is olive oil, ground mustard, rosemary, sage, thyme, and lemon juice and zest. You mix that up with other seasonings. Then you loosen the skin of the turkey breast from the flesh without tearing it. Then, you work half of the marinade underneath and on top of the skin. You then roast it in a pan fitted with a rack. You also roast it with some white wine in the pan. This adds flavor and keep the turkey moist. When it is done, you simply let it rest and slice the meat. WARNING! If you are used to making gravy with the pan drippings from the turkey, do not use these pan drippings! The reason is this: I tried using the pan drippings from this turkey last year and I found my gravy was too acidic. This is due from the wine and the lemon juice and zest. I also think that is the reason Ina doesn't show using the drippings when she made gravy. lol. What more can I say. Awesome Mashed Potatoes are Awesome Mashed Potatoes. Most people use plain old russet or baking potatoes, which are fine but they lack a lot of flavor. Yukon Golds are the best for mashed potatoes. They are creamy and flavorful. Just follow the recipe and you will have great potatoes. This dish takes the classic Stuffing/Dressing to a whole new level. It has all of the classic flavors of a stuffing and it has the moisture and texture of a creamy bread pudding. It is flavored with apples, celery, rosemary, Pancetta, and sherry. You start by toasting some fresh country bread cubes. Then, you saute pancetta with celery, onions, and apple and your fresh herbs. While that is cooking, you make a custard of eggs, cream, chicken stock and Gruyere cheese. Then there is a critical point. You must combine the bread and vegetable/apple mixture first. Because if you add the hot mixture to the cold custard mixture the eggs could scramble. Then, you just pour it into a baking dish, sprinkle with cheese and bake until it is done. So moist and flavorful. Its Ina Garten and Bobby Flay approved! There has to be Brussel Sprouts on my table at Thanksgiving. Every year I either roast my sprouts with bacon and vinegar or saute them whole with chicken stock, bacon, and raisins. Which, by the way are totally delicious. Unfortunately, they do take a long time to cook when they are whole. So, at Thanksgiving, even with a diverse menu in place there is always trouble finding room int he oven to cook things, so having a stove-top dish is always useful. Plus rather than 30 minutes to an hour to cook sprouts these take about 5-10 minutes. The secret is they are shredded rather than whole. Simple as can be. Shred your sprouts, saute them in butter and oil until tender and finish them off with a drizzle of syrupy balsamic vinegar. I may take it a step further and saute them in bacon fat. Extra flavor is always great! This gravy is as simple as it gets! You simply saute/ caramelize onions in butter (another version of Ina's recipe uses saved chicken drippings from previous cooking). Then, you add flour to cook in the onions. Then, you whisk in chicken stock (preferably homemade) and whisk until thickened. Additional flavorings besides the salt and pepper, include adding brandy or Cognac and cream. This is a great item because this can be made a few days in advance and you simply have to reheat it before dinner. AGAIN...do not use the drippings from the Herb Roasted Turkey Breast. Once again, this Barefoot classic is as easy as it gets. Just combine a bag of cranberries and water in a sauce pan and simmer for about five minutes until the berries begin to pop. Then, add the sugar, a chopped apple, and the zest and juice of a lemon and orange into the sauce pan. Cook for 15 more minutes and allow to cool then serve. I hope all of you out there whether you are having a Barefoot Contessa meal or not, have a wonderful and memorable Thanksgiving. P.S.. I know if you are using Ina's recipes, it will be a memorable and "fabulous" meal!
Happy Thanksgiving!!!
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What would Thanksgiving be like without a recipe from Ina Garten. She is a master with her Lemon and Garlic Roast Chicken. This turkey is cooked in almost the same way. It is very simple. You just remove the giblets and anything inside of the bird. Season the inside with salt and pepper and stuff with lemon, garlic, and herbs. Then you dry the outside with paper towels and brush with a mixture of butter, lemon and herbs. You then truss is and roast for about 2 1/2 hours until the juices run clear. Then, you simply let it rest and carve. This is absolutely delicious with some good old gravy and sides. If you are in need of a solution to all of those three day brine and cook turkey jobs, this is the one for you. Happy Thanksgiving!!!
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