Tuesday, November 5, 2013

Orange and Molasses-Glazed Turkey with Sherried Pan Gravy Recipe

Orange and molasses give this turkey a beautiful sheen, but their real strength is in flavoring the pan dripping's, which become the aromatic base for a wonderful gravy. Early settlers brined meats as a way of tenderizing and preserving, but today we use brining as a terrific method for ensuring tender, moist and juicy turkey. Brining isn't hard to do and the results are outstanding. Instead of stuffing the turkey, the flavorful dressing is cooked alongside. Prep time: 15 hours Cook time: 4 hours Servings: 8 Brine: 4 Cups Vegetable Broth 2 Cups Sea or Coarse Salt 1 Cup Granulated Sugar 2 Tbsp. Pickling Spices Turkey: 14 Lb. Turkey, Giblets Removed And Reserved 1 Bunch Fresh Sage 2 Medium Seedless Oranges, Unpeeled, Thinly Sliced 3 Tbsp. Butter, Divided 1/2 Tsp. Salt 1/2 Tsp. Ground Black Pepper 1 Cup Water Glaze: 2 Tbsp. Molasses 1 Tbsp. Red Wine Vinegar Gravy: 7 Cups Water 1/4 Cup Celery, Coarsely Chopped 1 Small Onion, Coarsely Chopped 7 Tbsp. All Purpose Flour 1/2 Cup Dry Sherry 1/8 Tsp. Salt 1/8 Tsp. Ground Black Pepper Directions For Brine: Combine all brine ingredients in medium saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Remove from heat; cool completely. (Brine can be made 1 day ahead; cover and refrigerate.) Place turkey in large kettle or bucket. Pour brine over turkey; add enough water to cover turkey. Refrigerate at least 6 hours or up to 12 hours. Remove turkey from brine; discard brine. Rinse turkey thoroughly under cold water to remove all salt and sugar. Pat dry. For Turkey: With fingers, carefully loosen skin on turkey breast. Insert 8 whole sage leaves and 6 orange slices under skin in breast area; place remaining sage and orange slices in turkey cavity. Rub skin with 1 tablespoon of the butter; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oven to 400ºF. Place turkey, breast-side up, on rack in roasting pan. Add 1 cup water to pan. Bake 45 minutes; baste with pan juices. Reduce oven temperature to 325ºF; bake 2 1/2 to 3 hours or until internal temperature reaches 180ºF. For Glaze: Meanwhile, combine remaining 2 tablespoons butter, molasses and vinegar in small saucepan; bring to a simmer over medium heat. Brush turkey with molasses glaze 3 or 4 times during last 45 minutes of baking. Place turkey on carving board or platter; let stand 20 minutes before carving. For Gravy: While turkey is baking, place giblets (but not liver), 7 cups water, celery, onion and carrot in medium saucepan; bring to a boil over medium-high heat. Cover and reduce heat to medium-low; simmer 45 minutes. Remove from heat; cool giblets and vegetables in broth. Strain broth, reserving for gravy (discard giblets and vegetables). When turkey is done baking, pour pan dripping's into measuring cup; let stand a few minutes until fat rises to top. Skim fat, placing 7 tablespoons in roasting pan (discard remaining fat; reserve pan dripping's). Whisk in flour to make a paste. Place pan over 2 stove top burners set to medium heat; whisk 1 minute or until flour mixture colors slightly. Whisk in reserved pan dripping's, reserved turkey broth and sherry. Cook 3 to 5 minutes or until gravy is thickened, bubbly and smooth, whisking constantly. Whisk in 1/8 teaspoon each of the salt and pepper. Carve turkey. Whisk any juices from carving board into gravy; serve with turkey.

Friday, November 1, 2013

Different Types Of Mushrooms

Different Types of Mushrooms
by Rubel Zaman

Mushrooms are a wonderfuly diverse and delicious foodstuff. From creamy mushroom soup to risotto, pasta and vegetarian dishes mushrooms are the ideal accompanying vegetable, starter or main dish for any meal.

Mushrooms can be domestically cultivated and are also found in the wild. They are as diverse in taste. From the deep, meaty, earthy large field mushroom to the delicate cep and one of the spicy, slimy Chinese mushroom. They differ in price greatly in the case of button mushrooms which sell at under £1 for 150g in some supermarkets and are a world apart from their wild cousin the truffle, which can retail up to £10,000 per kilo. Mushrooms can accommodate all palates from paupers to billionaires.

The largest cultivator of mushrooms is China, not surprising considering much Chinese cuisine includes any number of different mushrooms; and some species of these versatile fungi are also used in Chinese medicine and homeopathy; and make a delicious but unusual tea full of antioxidants.

Mushrooms that have been exposed to ultra violet light contain the only known vegan source of natural vitamin D.

There are numerous types of edible mushroom, but the mushroom connoisseur must be extremely careful if they choose to eat food picked in the wild, and it is advisable to take an expert mushroom hunter when foraging. If foraging in the wild isn’t to your taste there are kits available to enable you to cultivate your own mushrooms; and, of course you can buy them fresh, tinned or dried in food stores and vegetable shops.

Some of our favourites are:

Button Mushroom – Versatile and tasty, these can be fried or boiled to accompany a cooked breakfast, chopped into soups and sauces and liquidised into soups. Baby buttons can also be thrown into mushroom stroganoff and risotto for extra flavour.

Field Mushroom – These large flat mushrooms are thick and meaty and can provide vegetarians with much needed minerals. They are fabulous when stuffed with cheese or rice or vegetables and served with a side salad, delicious.

Chanterelle – These unusual-shaped mushrooms are bright yellow in appearance and grow naturally in North Europe and America, Central Asia and parts of South America and Africa. Chanterelle mushrooms often come dried and some chef’s dispute that they taste better after being dried and rehydrated. When fresh, Chanterelle mushrooms are delicious when cooked in butter.

Cep - Cep mushrooms are also known as Porcini and are available in fresh and dried form. They are perfect for soups, sauces and risotto. The water in which the dried form is rehydrated is flavoursome, and can be used as the liquid in which the rice can simmer and soak up, when cooking a mushroom risotto.

Oyster – The Oyster mushroom is so named because of its similar appearance to an oyster. It is highly regarded in East Asian cuisine; and due to its cholesterol lowering properties is also considered valuable in Chinese and natural medicine.

If you enjoy fine dining, why not try using delicious truffle oil in your cooking, or even some black truffle freshly hunted to order in Italy.

Source: http://www.PopularArticles.com/article274385.html