Thursday, December 20, 2007
See Recipes from Program Below
Roast Chicken and Gravy
Whole Chicken - 1 Each
Salt & Pepper - To Taste
Fresh Thyme - 5 Sprigs
Rosemary sprigs - 5 Each
Bay Leaves - 2 Each
Vegetable oil - 5 Fl oz
Onions (med) Dice 6 oz
Celery (med) dice - 3 Oz
Carrots (med) dice - 3 Oz
A-P flour - 2 oz
Chicken stock (hot) - 40 Fl oz
- Season the cavity of the chicken with salt and pepper and place 1 sprig of thyme, rosemary and bay leafs inside the cavity.
- Make a loose paste with salt pepper and oil and add some seasoning under the skin and massage the seasoning all over the meat be careful not to break the skin.
- Truss the chicken keeping the legs as close to the body as possible.
- Roast on a rack in the oven at 400 degrees, for about 30 minutes. Add the celery, carrots, and onions to the roasting pan, and cook for another 20 to 30 minutes. When the temperature reaches 170 to 175 degrees remove from the oven and allow to rest.
- Place the roasting pan on the range top and brown the onions carrots and celery, and the fat is clear. Pour off all but 1 fl oz.
- Sprinkle the flour in it and cook the roux for 4 to 5 minutes. Begin to add the stock in and whisk it until the sauce is smooth.
- Simmer the sauce with the remaining thyme, and rosemary for about 15 minutes, taste and adjust the seasoning with salt and pepper.
- Strain the sauce through a fine mesh sieve.
- Serve hot.
Roasted Garlic Mashed Potatoes
Garlic bulb - 1 Each
Russet potatoes - 4
Butter room temp - 6 to 8 oz
Milk (hot) - 12 Fl oz
Heavy cream (hot) - 12 Fl oz
Salt & Ground Black Pepper - To Taste
- Cut the top of the garlic off and wrap the bulb in aluminum foil. Place in a 425-degree oven and roast until very soft and tender, about 45 minutes to 1 hour.
- Clean and dry the potatoes and pierce the skin with a fork or knife.
- Place them in a 425-degree oven on a rack and bake until they are very tender for about 45 minutes to 1 hour.
- When they are done cut the potatoes in and scoop out the insides, and puree them.
- Add the butter and incorporate by hand or whip attachment of an electric mixer.
- Squeeze out the garlic from the bulb and add it to the milk, cream salt & pepper and add to pureed potatoes and whip on high until light and smooth.
Onions minced - 4 oz
Bacon fat or butter - 4oz
Bread day old - 1 loaf
Chicken stock hot - 8 Fl oz
Eggs - 1
Parsley minced - 2 Tbsp
Sage minced - 1 Tsp
Walnuts chopped - 8 oz
Salt & Pepper - To Taste
- Sauté the onions in bacon fat or butter until they are tender.
- Combine the bread, stock, and egg and combine with the onion.
- Add the parsley, sage, walnuts, salt and pepper and mix well.
- Place the stuffing in a buttered casserole dish cover with wax paper and bake at 350 degrees for 45 minutes.
Sweet Potatoes - 3
Butter - 2 oz
Heavy Cream - 4 Fl oz
Ginger minced - 1 Tsp
Fresh ground black pepper - To Taste
Clean potatoes and dry them, the pierce the skin with a paring knife or fork.
Bake in a 425-degree oven on a rack for about 1 hour until very tender.
While still hot cut potatoes in and scoop out the flesh, and using a food mill or potato ricer puree them well.
In a saucepot combine the butter, cream, and ginger and bring to a simmer.
Pour over the sweet potato puree and stir in well. Season with a small amount of salt and pepper and serve.
White chocolate chunks (wilton) - 14 oz
Peppermint extract - To taste
Candy canes (crushed) - 2 oz
Melt chocolate in a double boiler.
Add the peppermint extract, stir and taste, add to your liking.
Add your crushed candy cane and mix well, pour out onto a silt pad and allow to cool. Cut in many pieces and eat.