WATCH IN HIGH QUALITY!!!!
Fine Cooking, a short series made by bored high school students. This is our first episode, and most of us are idiots. So cut us some slack.
Duration : 0:6:2
posted in fine cooking | 6 Comments
Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.
Duration : 0:4:10
posted in cooking turkey | 0 Comments
Cooking for fathers day tomorrow. I don't normally cook turkey and would otherwise just bang it in the oven. Any ideas on something fancy I could baste it with etc. Thanks
By turkey breast joint I mean the big piece of turkey breast that comes wrapped in butchers twine.
I have no idea what a turkey breast joint is, do you mean you want to cook a whole turkey or just the breast? I have no idea how big it is either so it's really hard to say. Maybe you can figure something out with these recipes, sorry, there's just not enough info here
STUFFED TURKEY BREAST
1 lb. mushrooms
1/4 c. olive oil, plus some for brushing over turkey
2 oz. proscuitto, finely minced
3/4 c. onions, minced
3 cloves garlic, finely minced
1 tsp. chopped fresh thyme
2 tablespoons minced parsley
2 tsp. salt, divided (1 tsp each)
1/4 tsp. black pepper
garlic powder
1 lb. lean ground turkey
2 lg. eggs, lightly beaten
1 3 lb. boneless turkey breast with skin
butcher's twine
Roughly chop mushrooms. In a large skillet, heat olive oil over high heat. Add proscuitto and saute for 1 minute. Add mushrooms, onions and garlic; cook until onions are translucent. Add thyme, parsley, 1 tsp salt, salt and pepper. Refrigerate for 1 hour.
Combine ground turkey, eggs, and the second teaspoon salt and the refrigerated stuffing mixture.
Do not remove skin from turkey breast. Butterfly and pound until 1/2 inch thick. Place breast, skin side down on cutting board and spread the stuffing mixture evenly over the turkey, leaving the edges clear all around. Roll the turkey up over the filling and secure with cotton string.
Place roast in a roasting pan, skin side up and brush with olive oil. Season with garlic powder, salt and pepper.
Roast in a preheated 500F oven for 20 minutes, or until roast is well browned. Reduce temperature to 325F and roast an additional 60-90 minutes, or until temperature reads 165-170F on an instant read thermometer. Allow roast to rest for 15 minutes before carving. Cut into 1/2" slices and serve with pan drippings as gravy.
Roast Turkey:
1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting
Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.
The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.
Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).
While the turkey is roasting, prepare giblet gravy (see below).
When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.
If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.
Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.
posted in cooking turkey | 9 Comments
What am i ?
Well, I'm at home in the kitchen, and in a pinch to improve the Crepe Suzette's they say are the finest, I add some of the fine French Cognac I'm sipping on. Jacques approves, all is well.
posted in fine cooking | 6 Comments
My friend and Whitney and I present “crêpes avec confiture” - a French sweet treat. We filmed this program for our French II class, so francophones, if our French is off, please understand this is only our second year.
Merci beaucoup et bon apetit!
Duration : 0:4:15
posted in french cooking | 25 Comments