Showing posts with label turkey breast. Show all posts
Showing posts with label turkey breast. Show all posts

Wednesday, November 12, 2014

Butternut Squash Risotto from @DarylWoodGerber

From Daryl aka Avery:

I'm getting ready for Thanksgiving already, thinking about dishes to serve. Shopping for the basics. Finding a storage place to put everything until then.

I've been thinking about new desserts? How about a cranberry cheesecake with white chocolate shavings? Or a gluten-free pumpkin pie with heaps of whipped cream? Or cupcakes in the shape of my dog Sparky for the kids?  Yes, I saw something like that in a magazine and I've got to try. White fluffy fur piped onto cupcakes. Sweet little red tongue. Soooo darling!

But right now, I'm thinking savory. Side dishes.

Yes, I'll make whipped mashed potatoes and gravy. Yes, I'll make stuffing. And sweet potatoes. (Probably Cleo's recipe from yesterday.) And I'm definitely including cheddar cheese popovers (gluten-free and regular recipe coming up in 2 weeks).

But how about a rice dish? With cheese! [BTW, I'm in hyper-cheese mode. I have a Cheese Shop Mystery coming out in February. AS GOUDA AS DEAD. Yes, many future recipes will feature cheese!]

I found this in a Food Network magazine. Butternut Squash Risotto. The recipe was for 6. When testing recipes, I find it's better to try some out for my husband and me first, so this recipe has been tweaked for 2. If you aren't having the entire clan (be it healthy or dysfunctional) for Thanksgiving, consider a quiet, intimate dinner for 2. Or triple or quadruple this, if necessary.



(tweaked from the online recipe to serve 2)

1 cup chopped butternut squash
3 cups vegetable or chicken stock (regular or gluten-free if necessary)
2 tablespoons unsalted butter
1 cup risotto rice
1 teaspoon each Kosher salt and fresh ground pepper
Freshly grated parmesan cheese, for topping


Be patient. This takes time but the result is incredible. If you don’t already buy the butternut squash cut up, then peal and cut the squash. Chop. Measure 1 cup. 

TIP:  Set the rest of the squash on a baking tray brushed with oil and salt and put that in the oven at 350 degrees for 25 minutes; to be used as a side dish.

Meanwhile bring the stock to a boil in a saucepan and reduce the heat. Keep at a simmer. Very important.

In a sauté pan, melt the butter over medium heat. Add the cup of squash; cook, stirring occasionally, until golden, about 5 minutes. I like mine extra golden. Add ¼ cup water and cook the squash until tender. It will SPIT. And then deglazes. Cook about 10-15 minutes. Use a spoon to mash the squash, pressing it into the side of the pan.

Stir in the rice and season with salt and pepper. Add a ladelful of hot stock to the rice and cook, stirring, until absorbed. Don’t add too much stock at once and make sure it is hot; otherwise, it will stop the cooking process for the rice. 

Continue to add stock, a ladelful at a time, until absorbed. The entire cooking process takes about 20 minutes. Start tasing for doneness after 15 minutes. The rice should be tender, not too chewy. If you’ve used all the stock and the rice is not yet “al dente,” heat a few cups more of stock or water and add ladlefuls, as before. The risotto is done when you can drag the spoon through the center and make a clean line in the rice for a few seconds.

Top with Parmesan.

I served this with a turkey breast, simply basted with brown sugar, mustard, and oil. Cook slowly, at 300 degrees F, wrapped in foil, for 45 minutes. Then remove foil, turn oven to broil, and broil the breast for about 5-10 minutes until the skin is crispy. 

By the way, don't miss our fabulous Thanksgiving page! 
Dozens of recipes from us over the years! Yum!

Click the picture or here for the link!


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AS GOUDA AS DEAD, February 2015, available for
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Tuesday, March 18, 2014

How to Make My Favorite Retro Diner Sandwich by Cleo Coyle

Prices at the deli counter have been giving my husband and I sticker shock for some time now. If you’re making lunch for one or two, the prices are tolerable. But if you’re buying for an entire family or a hungry group, be prepared to take out a second mortgage to pay the bill. 

Here in New York City, premium turkey breast is $8.00 (and more) a pound. We prefer to roast our own turkey sandwich meat for a fraction of that price, and we seldom fuss with a big bird. We simply use a small (6 to 7 pound) turkey breast. 

So here’s a simple recipe for buffet-style turkey. You can use it for a traditional meat-and-potatoes main meal or sandwich-slicing (or both)...

Cleo Coyle's husband is also
her partner in crime-writing.
Together they write
The Coffeehouse
Cleo Coyle’s 
Retro Deli-style
Roast Turkey

This small, all-white meat turkey breast tastes better than anything you can get at the deli counter. It's perfect for making our favorite retro diner sandwich, too, an open-faced turkey with mashed potatoes.

Our secret ingredient is a pair of turkey wings (or even two pairs). Small turkey breasts usually come without wings, but we buy them separately for roasting right along with the bird. The wings render plenty of extra juices for making the rich gravy. See the gravy recipe below this one, and... 

Eat with joy!
~ Cleo


6 to 8 pound turkey breast

+ 2 to 4 turkey wings
   (optional, for extra gravy juices)

3/4 stick (6 T) softened butter

1 teaspoon Bell Seasoning

1 teaspoon Poultry Seasoning

½ teaspoon white pepper

½ teaspoon Smokehouse Pepper

½ teaspoon ground sage

½ teaspoon Kosher salt

1 tablespoon cooking oil or cooking spray


Above is a standard (wingless) turkey breast of about 7 pounds. Depending on the area where you live, you will either find these in your grocery store or something called "Hotel-Style Breasts," which are sold mainly in the Northeast. The Hotel-Style Breasts are perfect for a buffet. They are generally larger than a regular turkey breast (closer to 10 pounds instead of 4-8), and they have the wings attached. Like the big (15 to 35 pound) turkeys, many brands of Hotel-Style Turkey include a packet of giblets. Small turkey breasts like the one above do not include giblets.


Step 1—Prep the slurry: First preheat your oven to 350 degrees F. When the butter is soft, place it in a bowl and add your Bell Seasoning, Poultry Seasoning, white pepper, Smokehouse Pepper, ground sage, and Kosher salt. Blend everything well with a fork until you have a beautiful green slurry. Wash the turkey breast and pat dry. If using wings, remove the wing tips, wash, and pat dry.

Step 2—Prep the bird: Line a shallow baking or roasting pan with aluminum foil. Grease the rack that sits on top. Place the turkey on the rack, and (if using) position wings on either side of the breast. Slather the breast with the slurry you made in Step 1. Massage the slurry under the skin to impart the flavor into the meat. 

You can coat the wings with the slurry, as well. Or simply salt and pepper the wings instead since you're cooking these wings for their juices rather than their meat. 

The wings in my photo above are not attached.
Most small turkey breasts come without wings.
Marc and I like to buy the wings separately and
roast them with the turkey for extra pan juices.

We often roast a second pair
of wings in a separate pan.

Step 3—Roast and cool: Roast the breast, uncovered, according to package instructions, or about 20 minutes per pound. During the last hour, baste the meat in its own juices every fifteen minutes or so. When the meat reaches a temperature of 165 degrees F, remove from oven, tent loosely with foil, and let sit for AT LEAST 30 MINUTES before slicing. Trust me on this! The resting period will keep your turkey nice and moist. If you slice it too soon after removing it from the oven, the juices will run out and the turkey meat will taste dry. 

Amazing pan juices
come from the wings.

Cleo's Favorite Retro Diner Sandwich...

Open-Faced Turkey
with Mashed Potatoes
and Gravy!

For a single serving...

A few juicy slices of freshly roasted turkey

A hearty scoop of mashed potatoes

2 slices of white bread (yes, it has to be white!)

Plenty of gravy (recipe below)

While the turkey is cooling, make mashed potatoes and gravy. Most home cooks have their favorite way to make mashed potatoes. If you feel adventurous, you can try my healthier potato, garlic, and carrot mash. It's absolutely delicious and very easy to make. Get the recipe here.

Good gravy and lots of it is the key to this deli-classic...

Turkey Gravy

Makes about 1 ½ cups


2 cups pan drippings
  (or enough chicken stock to make 2 cups)

2 Tablespoons Wondra flour

Salt and pepper to taste


Step 1—Make a roux: While the turkey is cooling, pour off the pan drippings and let them cool. Skim off two tablespoons of fat from these drippings and warm this small amount of fat in a saucepan over medium-low heat. Stir in the flour until the mixture thickens. You’ve just created a roux. Now gently cook until the roux turns slightly brown (1-3 minutes).

Step 2—Finish the gravy: Measure your remaining pan drippings. If you have less than 2 cups, pour in enough chicken stock to make the full two. Whisk these two cups of drippings (and/or stock) into the roux that you made in Step 1. Heat the mixture to a boil, stirring constantly. Lower the heat but continue to stir and let the gravy simmer until it thickens and the flour cooks (4 to 5 minutes). The key here--
to prevent the gravy from breaking--really is stirring! Add salt and pepper to taste, serve hot, and...

Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.

To view the
Coffeehouse Mystery
book trailer, click here.

Now a National
Bestseller in Hardcover

A Coffeehouse Mystery 

*Starred Review* -Kirkus

"Top Pick"  -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly

See the book's
Recipe Guide
by clicking here.

* * * 

Coffeehouse Mystery
Free Title Checklist
(with mini plot summaries)

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 

* * * 

Haunted Bookshop
Free Title Checklist, 

Monday, March 1, 2010

Grilled Cheese - Three Ways

The three WINNERS of Hank Phillippi Ryan's guest blog book giveaway are:


Peg, Janel and Marie A.

Ladies and everyone, thanks for your comments!
Scroll to the bottom of this post and find out how to choose your "Time" book from Hank.

And now...


Do you love grilled cheese sandwiches? I do. I have fond memories of vacations at Lake Tahoe (one of the finest lakes in the whole world! Clear blue, super deep, extremely cold).

After a chilly swim in the lake, my sisters and I would meet on the porch and our mother would make us a warm lunch that included grilled cheese and tomato soup. A tiny slice of heaven.

But I digress. Back to grilled cheese.

[If you haven’t guessed by now, because I’m writing A Cheese Shop Mystery, I’ve become obsessed with cheese. I dream cheese. I Google cheese. I savor cheese.

[*My protagonist, Charlotte, would be very proud of me!]

By the way, did you know there are grilled cheese competitions? They’re sort of like Top Chef for the masses. People from all over the country attend the competitions offering up their versions of a grilled cheese.

I’ve got to include a competition in an upcoming book, don’t you think? Charlotte will be a judge. Her pal, Delilah Swain, who runs The Country Kitchen diner, will be a contestant. I’m seeing big possibilities here.

In the meantime, I’m trying my hand at a variety of grilled cheese combos. The best one will make it into the book as a recipe.

I’d use the same basic ingredients in all the cheese sandwiches -- turkey, cheese, bread -- but they’d taste decidedly different.This week, while I was making a grilled cheese with Wensleydale cheese and turkey, I thought, hey, what if I made this sandwich three different ways. My own version of Iron Chef.

And I’d rate them, with the help of my family and friends.

Here are the results.

An open-faced Wensleydale cheese and turkey broil.

A grilled Wensleydale cheese and turkey and ham.

A regular sandwich, not cooked, with Wensleydale cheese and turkey and homemade raspberry jam.


Wensleydale is produced in North Yorkshire, England. The pastures in Wensleydale give the cheese a lovely flavor of wild honey. It’s crumbly and moist and melts like a Caerphilly

The Wensleydale I’ve used actually came from Costco. Yes, you can buy good cheese at Costco. It is laced with cranberries and tastes incredible on a cracker or just by itself. It’s lovely with a glass of Pinot Grigio. The acid in the wine brings out the acidity in the cheese.

Here's how I constructed the sandwiches:

Grilled Cheese


2 slices of bread

1 Tbs. butter

2 oz. sliced Wensleydale cheese

2 oz. sliced turkey


Heat skillet. Butter the bread on one side. Lay butter side of one slice in skillet. Layer with cheese and turkey. Put other piece of bread, butter side up, on top. Grill for about 3-4 minutes until bread is browned. Flip the sandwich. Grill another 3-4 minutes, until bread browned and cheese melted. If necessary, put a lid over the sandwich to help the cheese melt.

Open-faced Grilled Cheese


1 slice bread

2 oz. Wensleydale cheese, sliced thin

2 oz. sliced turkey

1 Tbs. Italian or raspberry vinaigrette dressing


Toast bread by itself first.

Remove from oven. Baste with dressing. Layer with turkey and then cheese.

Put under the broiler for 3-5 minutes, until crispy.

Serve warm with sliced fruit or small green salad.

Regular Cheese and Turkey Sandwich


2 slices bread

2 oz. Wensleydale cheese

2 oz. sliced turkey

2 Tbs. raspberry jam [I used my sister Kristy's homemade jam! Fabulous!!!]


Spread jam on 2 slices of bread. Layer cheese and turkey on one slice. Top with the other slice of bread spread with jam.


As for the taste test, my husband and I both agreed that the grilled cheese was the best, but the "regular" sandwich is fabulous and would taste great grilled. And the open-faced sandwich was a lovely morsel of good flavors. Go figure! We love grilled cheese.


If you want to know more about A Cheese Shop Mystery series or the first in the series, The Long Quiche Goodbye, click on my website: Avery Aames.


We have a NEW CONTEST. Win a set of
Wilton. To enter the contest, all you have to do is leave a comment!

Check back on March 2, when the cookie cutter winner will be announced -- oh heck, check back every day! There's always something fun going on ;-) But that's when Jenn McKinlay will launch her new book Sprinkle with Murder, as well as a new CONTEST. One you won't want to miss!

Also, don't forget to enter Jenn’s
Name the Cupcake Contest. Go to her website to enter. You and your cupcake might be the lucky ones to be written intoBUTTERCREAM BUMP OFF.

Last but not least -- Hank Phillippi Ryan's THREE BOOK GIVEAWAY. Peg, Janel and Marie A. Please Just email Hank directly by going to her website HANK PHILLIPPI RYAN, and click on contact in the upper left. (The little animation will resolve, and then it’ll say contact.) Enjoy a good read!!!