I didn't think anything could surpass the butternut squash chicken I posted previously, but last night we enjoyed another superb menu by a wonderful chef. Recipes to follow this post. I hope you enjoy them as much as I did! A great way to change the "traditional" Thanksgiving meal
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I'm back again to post new recipes from my Italian cooking class (more inside)...
- Thread starter susanlp
- Start date
REC: Sweet Potato Soup with Andouille Sausage
Ingredients
3 large sweet potatoes, peeled and roasted (oven-roasted)
1/2 cup sliced yellow onion
4 garlic cloves
1 quart chicken stock
4 oz. heavy cream
1/2 tsp. cinnamon
Pinch of cloves (optional)
4 tbsp. unsalted butter
2 cups sliced Andouille sausage
1/4 cup brown sugar
Using a stock pot. saute onions and garlic in the butter for five minutes, then add the chicken stock, sweet potatoes (lightly broken up), cinnamon, and cloves. Simmer over medium-low heat for one hour. Stir in the brown sugar. Puree the mixture using a handheld blender, and then add the cream. Strain the mixture through a sieve, and add the sausage. Simmer for an additional five minutes with the wausage and serve.
To store: This soup can be refrigerated for up to 3-4 days or stored in your freezer for up to two months.
Recipe compliments of Sarello's, Inc.
Ingredients
3 large sweet potatoes, peeled and roasted (oven-roasted)
1/2 cup sliced yellow onion
4 garlic cloves
1 quart chicken stock
4 oz. heavy cream
1/2 tsp. cinnamon
Pinch of cloves (optional)
4 tbsp. unsalted butter
2 cups sliced Andouille sausage
1/4 cup brown sugar
Using a stock pot. saute onions and garlic in the butter for five minutes, then add the chicken stock, sweet potatoes (lightly broken up), cinnamon, and cloves. Simmer over medium-low heat for one hour. Stir in the brown sugar. Puree the mixture using a handheld blender, and then add the cream. Strain the mixture through a sieve, and add the sausage. Simmer for an additional five minutes with the wausage and serve.
To store: This soup can be refrigerated for up to 3-4 days or stored in your freezer for up to two months.
Recipe compliments of Sarello's, Inc.
REC: Stuffed Turkey Breast
Recipe serves 6-8 people
Ingredients
1 large fresh turkey breast - you will get apx. 6-8 scaloppine-style cutlets from this, depending on the size of the turkey breast. You can also have your butcher cut the breast for you.
1 large carrot, diced and sauteed
1/2 cup raisins soaked in apple juice (or apple brandy, etc.)
2 cups sauteed sliced leeks
3/4 cup heavy cream
1/2 cup dark brown sugar
2 cups Panko breadcrumbs
Additional instructions for drudging and frying:
1 cup flour seasoned with 1 tsp. salt
3 eggs beaten with 2 oz. milk for egg wash, in a shallow bowl
2 cups Panko breadcrumbs, mixed with chopped herbs such as parsley and rosemary
(Put each ingredient in its own shallow dish for dredging)
1/4 cup vegetable oil for frying
Early Preparation:
Slice the turkey breast into even pieces about one inch in width
Pound out the turkey pieces into thin cutlets with a meat tenderizer
Sautee the carrots in butter until soft
Soak the raisins in apple juice (or brandy) overnight
Slice and rinse the leeks, then saute them in butter until soft
Preheat oven to 350 degrees
To create your stuffing mixture, combine all the ingredients except the turkey in a large bowl, adding seasoning to taste. Lay one turkey cutlet flat on a board and place about a cupful of stuffing in the middle of the cutlet. Roll the turkey into a log around the stuffing. Dredge the turkey roll-up in the flour, then the egg wash and finally the seasoned bread crumbs. Pan fry in hot vegetable oil until browned on all sides. Set aside on a baking sheet and continue stuffing the cutlets. When all the turkey roll-ups are complete, bake at 350 degrees for 15-20 minutes until they appear to be a rich golden brown color.
You can prepare and refrigerate the roll-ups for up to two days before cooking. Serve with Pomegranate Butter Sauce recipe which follows.
Recipe serves 6-8 people
Ingredients
1 large fresh turkey breast - you will get apx. 6-8 scaloppine-style cutlets from this, depending on the size of the turkey breast. You can also have your butcher cut the breast for you.
1 large carrot, diced and sauteed
1/2 cup raisins soaked in apple juice (or apple brandy, etc.)
2 cups sauteed sliced leeks
3/4 cup heavy cream
1/2 cup dark brown sugar
2 cups Panko breadcrumbs
Additional instructions for drudging and frying:
1 cup flour seasoned with 1 tsp. salt
3 eggs beaten with 2 oz. milk for egg wash, in a shallow bowl
2 cups Panko breadcrumbs, mixed with chopped herbs such as parsley and rosemary
(Put each ingredient in its own shallow dish for dredging)
1/4 cup vegetable oil for frying
Early Preparation:
Slice the turkey breast into even pieces about one inch in width
Pound out the turkey pieces into thin cutlets with a meat tenderizer
Sautee the carrots in butter until soft
Soak the raisins in apple juice (or brandy) overnight
Slice and rinse the leeks, then saute them in butter until soft
Preheat oven to 350 degrees
To create your stuffing mixture, combine all the ingredients except the turkey in a large bowl, adding seasoning to taste. Lay one turkey cutlet flat on a board and place about a cupful of stuffing in the middle of the cutlet. Roll the turkey into a log around the stuffing. Dredge the turkey roll-up in the flour, then the egg wash and finally the seasoned bread crumbs. Pan fry in hot vegetable oil until browned on all sides. Set aside on a baking sheet and continue stuffing the cutlets. When all the turkey roll-ups are complete, bake at 350 degrees for 15-20 minutes until they appear to be a rich golden brown color.
You can prepare and refrigerate the roll-ups for up to two days before cooking. Serve with Pomegranate Butter Sauce recipe which follows.
REC: Pomegranate Butter Sauce
Ingredients
Juice of 5 pomegranates, freshly squeezed (or you can use fresh pomegranate juice from your grocer; Pom is a good brand)
1/2 cup white wine
1 oz. lemon juice
1 oz. honey
1 oz. heavy cream
2 sticks unsalted butter, cubed
In a medium saucepan reduce all ingredients except the butter until syrupy. Remove from heat and add one cube of butter. Adjust the burner to very low heat and return the sauce pan to the burner. Whisking constantly, add the rest of the butter cube by cube slowly, waiting until one cube is almost incorporated before ading the next. The sauce is ready to serve when all the butter has melted and a silky smooth consistency is achieved.
Tip: This sauce is very temperamental; too cold or too hot a burner will break the sauce. It is best to serve the sauce immediately, but you can transfer it to another container and keep in a hot water bath on stove top until ready to use. The water should not be boiling.
Recipe compliments of Sarello's, Inc.
Ingredients
Juice of 5 pomegranates, freshly squeezed (or you can use fresh pomegranate juice from your grocer; Pom is a good brand)
1/2 cup white wine
1 oz. lemon juice
1 oz. honey
1 oz. heavy cream
2 sticks unsalted butter, cubed
In a medium saucepan reduce all ingredients except the butter until syrupy. Remove from heat and add one cube of butter. Adjust the burner to very low heat and return the sauce pan to the burner. Whisking constantly, add the rest of the butter cube by cube slowly, waiting until one cube is almost incorporated before ading the next. The sauce is ready to serve when all the butter has melted and a silky smooth consistency is achieved.
Tip: This sauce is very temperamental; too cold or too hot a burner will break the sauce. It is best to serve the sauce immediately, but you can transfer it to another container and keep in a hot water bath on stove top until ready to use. The water should not be boiling.
Recipe compliments of Sarello's, Inc.
REC: Pumpkin Tiramisu
Ingredients
5 egg yolks, extra large
5 egg whites, extra large (at room temp is best)
1/2 lb. mascarpone cheese
1 heaping cup sugar, divided into 1/2 cup portions
2 cups brewed espresso
8 oz. can of pureed pumpkin (not pie filling)
2 pkgs. lady fingers (apx. 24 pieces)
Combine the egg yolks and 1/4 cup of sugar in a large mixing bowl and whip until it thickens and becomes pale yellow in color. Using the paddle attachment, incorporate the mascarpone cheese into the mixture and then add the pumpkin. In a separate mixing bowl, whip the egg whites and second 1/4 cup sugar until medium peaks are formed. Fold the egg whites into the cheese mixture.
To assemble: Use a small glass baking dish (9x9 square or 7x11 oblong) and spoon one layer of the cheese mixture on the bottom, then cover with a layer of lady fingers that have been soaked in espresso. Dip the lady fingers one at a time and only for one second and then place on top of the cheese mixture. Repeat the cheese layer, then the lady fingers, then the cheese again. Refrigerate overnight for best results.
To store: wrap with plastic wrap and store in refrigerator for up to 5 days.
Recipe compliments of Sarello's, Inc.
Ingredients
5 egg yolks, extra large
5 egg whites, extra large (at room temp is best)
1/2 lb. mascarpone cheese
1 heaping cup sugar, divided into 1/2 cup portions
2 cups brewed espresso
8 oz. can of pureed pumpkin (not pie filling)
2 pkgs. lady fingers (apx. 24 pieces)
Combine the egg yolks and 1/4 cup of sugar in a large mixing bowl and whip until it thickens and becomes pale yellow in color. Using the paddle attachment, incorporate the mascarpone cheese into the mixture and then add the pumpkin. In a separate mixing bowl, whip the egg whites and second 1/4 cup sugar until medium peaks are formed. Fold the egg whites into the cheese mixture.
To assemble: Use a small glass baking dish (9x9 square or 7x11 oblong) and spoon one layer of the cheese mixture on the bottom, then cover with a layer of lady fingers that have been soaked in espresso. Dip the lady fingers one at a time and only for one second and then place on top of the cheese mixture. Repeat the cheese layer, then the lady fingers, then the cheese again. Refrigerate overnight for best results.
To store: wrap with plastic wrap and store in refrigerator for up to 5 days.
Recipe compliments of Sarello's, Inc.
REC: Cranberry Focaccia Bread
Ingredients
1-1/4 ounce package active dried yeast
1/4 cup extra virgin olive oil
1 egg, beaten
5 cups flour, plus extra
1-1/4 cup sugar, divided
1/8 teaspoon salt
1/2 cup dried cranberries
3 tablespoons cinnamon
Dissolve the yeast in 2-1/2 cups of warm water. Add the olive oil and the egg and mix well to combine. Add the flour, salt and 3/4 cup of the sugar and the cranberries. and mix well to combine. Using a wooden spoon, mix until a dough begins to form. Turn the dough out onto a clean, flat work surfact that has been dusted with flour. Knead the dough until soft, smooth and elastic. Roll the dough into a ball, transfer it to an oiled bowl and set it aside in a warm place to rise until doubled in size.
Meanwhile, combine the cinnamon with the remaining sugar and set aside. Preheat the oven to 375. Punch the dough down, remove it from the bowl and transfer it to a lightly floured work surface. Divide the dough into 2 balls and roll out to 1/3-inch thickness, then arrange them on baking sheets. Sprinkle the eough with the cinnamon mixture and allow to rise again until doubled in size and bubbly. Transfer to the oven to bake for 45 minutes until golden. Makes two loaves.
Recipe compliments of Sarello's, Inc., 2007
Ingredients
1-1/4 ounce package active dried yeast
1/4 cup extra virgin olive oil
1 egg, beaten
5 cups flour, plus extra
1-1/4 cup sugar, divided
1/8 teaspoon salt
1/2 cup dried cranberries
3 tablespoons cinnamon
Dissolve the yeast in 2-1/2 cups of warm water. Add the olive oil and the egg and mix well to combine. Add the flour, salt and 3/4 cup of the sugar and the cranberries. and mix well to combine. Using a wooden spoon, mix until a dough begins to form. Turn the dough out onto a clean, flat work surfact that has been dusted with flour. Knead the dough until soft, smooth and elastic. Roll the dough into a ball, transfer it to an oiled bowl and set it aside in a warm place to rise until doubled in size.
Meanwhile, combine the cinnamon with the remaining sugar and set aside. Preheat the oven to 375. Punch the dough down, remove it from the bowl and transfer it to a lightly floured work surface. Divide the dough into 2 balls and roll out to 1/3-inch thickness, then arrange them on baking sheets. Sprinkle the eough with the cinnamon mixture and allow to rise again until doubled in size and bubbly. Transfer to the oven to bake for 45 minutes until golden. Makes two loaves.
Recipe compliments of Sarello's, Inc., 2007