Cooking with Karli 11/12

Posted on: 9:37 am, November 12, 2012, by , updated on: 03:16pm, November 12, 2012

Raspberry Tarragon Vinaigrette

½ cup Raspberry Sauce (recipe follows)
½ cup white wine vinegar
1 shallot, caramelized
2 garlic cloves, roasted
2 cups olive oil
1 teaspoon tarragon (dry)
or 3 teaspoons (fresh)
½ teaspoon kosher salt
¼ teaspoon white pepper

In a blender, mix the Raspberry Sauce, vinegar, shallot and garlic. Blend for 30 seconds.
Remove center of blender cap and pour oil in with mixer running.
Add tarragon, salt and pepper. Check seasonings and adjust.
Refrigerate for use. Will keep for up to 3 months.

Raspberry Sauce

1 cup raspberries, frozen
3 tablespoons sugar
2 tablespoons water

Add all ingredients to a small sauce pan, cook over low heat for 10 minutes.
Remove from stove and purée using an immersion blender or regular blender.
Strain seeds out through a fine strainer, using cheesecloth if needed.
Refrigerate for use.
Can also be used for garnish with many desserts.

Sweet Potato & Smoked Chile Gratin
Yield: 8 to 10 servings

4 cups heavy cream
1 small can chipotle peppers
6 medium sweet potatoes, peeled & thinly sliced
Salt and freshly ground pepper

Preheat oven to 350 degrees.

In a blender, purée the cream and chipotles until smooth. In a 10×10-inch casserole, arrange a fourth of the sweet potatoes and season with salt and pepper. Pour ¼ of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. (May be prepared up to this point 30 minutes ahead; covered and refrigerated.) Bake for 1 hour, or until the cream has been absorbed and the potatoes are browned. (May be cooked up to 1 day ahead; covered and refrigerated.) Reheat in a 350-degree oven for 12 minutes or till warmed throughout.

“450″ Roast Turkey Breast

1 whole 6-8 lbs “bone-in” turkey breast
½ gallon water
¼ cup + 4 T. kosher or sea salt
6 sprigs fresh thyme

In a container big enough to hold the entire turkey, stir ¼ cup salt into water until completely dissolved. Immerse turkey breast in this brine liquid. Cover and refrigerate overnight.
Preheat oven to 450 degrees.
Remove turkey breast from brine and rinse with cold water.
Pat the turkey dry with paper towels and place the turkey breast skin side up on a roasting rack.
Season inside and out with 4 tablespoons of salt and place the whole sprigs of thyme inside the cavity of the turkey.
Roast on highest shelf possible for 60-80 minutes or until an internal temperature of 165 is reached. (The size of the bird will determine cooking time. Ultimately you should go by temperature.)
Remove from oven and let rest for 10-15 minutes before cutting. It is important to let the cooked turkey “rest” for this time. If you cut it too early, the juices will purge from the turkey breast. Slice ¼ to ½ inch thick.
Enjoy this simply delicious turkey.

Cook’s Note: The chloride in the salt (sodium chloride) is what allows the protein to attach the water which is the reason the scientific reason a brined turkey does not dry out as much when roasting.

Sautéed Haricot Verts

1 lb. haricot verts
2 red bell pepper, washed, seeded and cut into strips
¼ cup olive oil
¼ cup shallot, minced
Kosher salt and coarse pepper to taste
½ cup white wine

Cook the beans in simmering water for 5 minutes, then drain and cool. In a mixing bowl, toss with a little olive oil, salt, pepper, and minced shallots. Preheat a large sauté pan over high heat with no oil in pan for several minutes to get it really hot. Add a little oil just before adding the vegetables. Cook, stirring occasionally for about 4-5 minutes, and season with salt and pepper.

Strawberries Romanov

2 cups strawberries, rinsed and quartered
¼ cup orange liqueur
¼ cup powdered sugar
1 ea fresh orange, zested and juiced
2 cups heavy cream
1 cup sour cream
¼ cup powdered sugar
1 ea vanilla bean

1. Mince the orange zest.
2. Combine the orange juice, zest, liqueur, and sugar. Let macerate for 30 minutes
3. Pour the heavy cream into a mixing bowl.
4. Open the vanilla bean and scrape the seeds into a mixing bowl with the cream.
5. Whip the heavy cream and vanilla bean seeds with a whip attachment to soft peaks.
6. Add the sugar and sour cream, and continue to whip to firm peaks. (If you whip too long it will turn to butter.)
7. In a wine glass or individual serving dish, spoon the strawberry mixture, and top with the whipped topping. Garnish with fresh mint or herbs.

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