How to Roast a Small Butterball™ Turkey

Small Butterball Turkey™ after Roasting

Prepared November 23, 2013 for a pre-Thanksgiving family gathering. The method closely follows the meat packer's recommendations. Butterball™ turkeys are brined with a salty broth-vegetable oil emulsion, which accounts for the moistness, tenderness, and reliability. DrDaddy's mom always roasted BB's after she stopped keeping glatt Kosher and never served a bad one.

10 to 12 lb Butterball™ turkey, safely thawed, carefully rinsed, pin feathers pulled, cool but not cold, wings tucked under, unstuffed

vegetable oil

2-inch-deep roasting pan
flat roasting rack

Thoroughly pre-heat the oven to 325 degrees F (160 C). Position the rack in the lower third. Dry outside of bird with paper towels. Spread vegetable oil generously by hand all over the bird. No other seasoning is needed. Breast up. Fold the neck skin under the bird, and close the vent with a slice of bread to keep the interior moist. Place the pan toward the rear of the oven. Roast undisturbed for one hour. Turn 180 degrees, and return to oven. After another hour, lightly tent the breast with aluminum foil to protect the white meat from overcooking. Return to oven. Remove in 30 minutes and check the temperature deep in the thigh and breast. The recommended internal temperature is 175 to 180 degrees F (about 80 C) but many prefer turkey less well-cooked. They aim for 165 F (75 C). Remove from oven, discard the foil and let cool 20 to 30 minutes before carving. Serves 8 to 10 generously.

Roasted Tomato Soup

Prepared November 17, 2013. Except for the fresh tomatoes, the ingredients are found in most pantries. Adapted from a recipe by Tyler Florence, a chef on Food Network TV. Can be prepared as traditional or vegan. The roasted walnuts boost flavor and nutrition.

3 medium (about 1-1/4 lb) ripe tomatoes
6 cloves garlic, peeled and crushed
1 medium yellow onion, coarsely chopped
1/4 c extra-virgin olive oil
2 t salt
1 t sugar
2 c chicken or vegetable stock
2 bay leaves
1 t dry thyme
1/2 t dry tarragon
2 T ground roasted walnuts
2 T medium grind bulgur wheat
4 T butter (or vegan margarine)
lemon juice, to offset sweetness in the vegetables
freshly-ground black pepper

Preheat toaster oven to 450 degrees F (230 C). Cut the tomatoes into large chunks, and spread them and the garlic and onions onto a baking tray. Drizzle with olive oil, add the salt and sugar, and toss with tongs. Roast 40 minutes, or until well caramelized, turning twice to prevent burning. Transfer the roasted vegetable to a 2-quart saucepan, add the stock, herbs, and ground walnuts. Bring to a fast simmer. Cook for 10 minutes, remove the bay leaves, and, off heat, puree with an immersion blender. Stir in the bulgur and continue simmering until the bulgur is tender, about 15 minutes. Stir in the butter and  black pepper, and correct seasonings to taste. Serves 4.

Quick & Easy Pierogi

Recorded November 15, 2013. Prepared many times. This recipe was inspired by the dish DrDaddy first tasted at a Bosnian cafe, near Vancouver, BC in the late 1960s.

1 lb package frozen potato-onion pierogi (Mrs. T’s™ are good)
1 cup onion, thinly sliced
1 T sweet paprika
2 T butter
3/4 c sour cream
salt and pepper to taste

Melt the butter in a large skillet over medium heat. Add the onions and cook until soft and lightly colored. Off heat, stir in the sour cream and seasonings. Bring 2 quarts of salted water to a boil in a 3-quart sauce pan. Cautiously add the frozen pierogi. prying them apart if needed. Return to a gentle boil. After 5 minutes, transfer each as they finish cooking with a slotted spoon to the onion-sour cream sauce. When all the pierogi have been added, return the skillet to medium-low heat, turning gently to cover with sauce. Add a little cooking water to lighten the sauce as needed. Warm through gently. These little pies are tender. Serves 4.

Apple Quick Bread

Apple Quick Bread Cooling on a Wire Rack

Developed November 12, 2013 from an online recipe.

1 c (240 g) sour cream
1 c (180) brown sugar, packed
2 large eggs
2 t vanilla extract
2 t baking powder
1/2 t baking soda
1/2 t salt
1-1/2 t ground cinnamon
1/4 t nutmeg
2 c unbleached all-purpose flour
2 medium cooking apples, peeled, cored and finely chopped
1 c dry-roasted chopped walnuts, divided

Preheat the oven to 350 ºF (175 ºC). Whisk together the sour cream, sugar, eggs and vanilla in a large bowl until well blended. Mix in the leavening agents, salt and spices and then stir in the flour, a half-cup at a time, until incorporated. Fold the apples and half the nuts into the batter, and transfer to a 9 inch x 5 inch greased loaf pan with a spatula. Distribute the remainder of the nuts on top, and press them firmly into the batter. Bake about 60 minutes on the center rack, or until a toothpick inserted into the middle comes out clean. Cool in the pan for 30 minutes and then remove the loaf to a wire rack to cool completely before serving. Suggestion: Slice thinly, broil in toaster oven until crusty, and spread cream cheese on top. A treat!

Ingredient: Dry Roasted Nuts

Recorded November 12, 2013. Dry roasting tree nuts (walnuts, pecans, almonds, hazelnuts, pistachio, cashews) or peanuts benefits both their flavor and aroma, and may reduce their allergic potential.

1 c nuts (whole or pieces)
1 t vegetable oil (optional)
1/2 t salt (optional)

Preheat toaster oven to 375 ºF (190 ºC). Spread the nuts in a single layer in a heavy metal 8x8 inch baking pan. Mix in the oil and salt, if desired, for snack nuts. Roast for 4 to 6 minutes, until nuts are lightly colored and fragrant being careful not to overcook. Spread on a plate to cool. Use immediately or store tightly covered. Add to salads, cakes, cookies, stir fries, etc. Variation: Grind the nuts when cool in a food processor for easy addition to other dishes such as pancakes, soups, stews, toppings, or as a low-carbohydrate snack by the spoonful.

Review: Hit or Miss. Hong Kong Chinese Restaurant, Durham, NC.

Hong Kong Chinese Restaurant
3003 Guess Rd
Durham NC 27705
919.479.8339
http://www.hongkongdimsumindurham.com/ 
By Laura, originally published in TripAdvisor.com. Visited August, 2013. 
As a Durham resident, I have frequently dined or had take-out from the Hong Kong Chinese Restaurant on Guess Road. I love going for Dim Sum, but recently have often found service spotty. At times the servers are accommodating and others, like the last visit, borderline rude. Perhaps it was the steady stream of customers that made their morning difficult, but I wish they hadn’t taken it out on us.
On a recent Friday night we decided on a simple meal of Shrimp Egg Foo Young and some Stir-fried Baby Greens. Normally these are both dishes that we enjoy, but our last meal was memorable in a completely negative way. The only shrimp that I had were the few that I picked up from the bottom of the takeout container – the sauce was watery and too sweet. Our greens were properly cooked with the exception of raw chunks of garlic that had to be picked out to make the dish palatable.
What used to be a favorite is moving lower on our list. They used to be the best Chinese restaurant in town – now I am trying to find who else is out there…

Easy Cheesy Biscuits

Developed October, 2013. A couple of these cheesy biscuits, warm from the toaster oven, turns a bowl of rich soup into a satisfying meal, or by themselves, a welcome mid-day snack.

4 frozen buttermilk biscuits (Pillsbury™ is good)
2 T grated sharp cheddar cheese
vegetable oil spray

Preheat a toaster oven to 375º F (190 C). Spray the baking pan generously with vegetable oil. Arrange the frozen biscuits on the pan so that they don't touch. Bake 20 minutes, rotating the pan half way to even out the baking. Remove from oven and let cool a bit to handle comfortably. Split biscuits and spoon a half-tablespoon of cheese between the two halves. Arrange on plate, cover with a plastic lid, and microwave a few seconds to reheat the biscuits and melt the cheese. Serves two. Variation: Top the cheese with a pinch of crushed red pepper flakes.

Hint: Simple Trick to Make Better Coffee

Developed October, 2013. This change in method applies to drip coffee makers that use a paper filter. Simply use two disposable filters nested together rather than one as is customary. This extra layer of filtration removes more fine particles. This addition noticeably improves the clarity and yields a cleaner tasting brew but does not appreciably increase the brewing time or expense. 
Also see, this other hint for better brewing.

Mussels Meuniere

Mussels and Fettuccine

Developed October 26, 2013. Adapted from a recipe by Emeril Lagasse.

2 T olive oil plus some to finish
1/4 c shallots or 1 c leeks, sliced thinly
2 T garlic, minced
2 bay leaves
2 sprigs fresh thyme or 1 t dry thyme
3/4 c dry white wine
3/4 c chicken or fish stock
2 oz butter (half stick), cubed
2 lbs live mussels, scrubbed and debearded
1/4 c chopped parsley
salt and pepper

1/2 lb linguine or fettuccine, cooked al dente

In a large saute pan, heat the olive oil over medium heat. When hot, saute the shallots and garlic. Add the bay leaves and thyme. When fragrant, add the wine, stock, and butter. Bring to a slow boil. Cook until 1/3 of liquid has evaporated. Drain the pasta and stir into the pan, reserving the pasta water. Continue cooking until the pasta has absorbed the pan sauce, adding pasta water as needed, Then add the mussels to the pan and cover. Steam the mussels until the shells open, about 5 minutes. Discard any mussels that do not open. Remove the thyme sprigs, and season to taste. Serve the mussels, pasta, and sauce into bowls, finish with parsley, a drizzle of extra virgin olive oil, and shaved Parmesan-Reggiano cheese. Serves 2 to 4.

Easy Cranberry-Orange Sauce

Prepared October 25, 2013

12 oz bag of fresh or frozen cranberries, rinsed and drained
1 c premium orange juice (Simply Orange™ is good)
1 c granulated sugar
1/4 t salt
pinch black pepper

In a stainless steel three-quart sauce pan, bring the ingredients to a boil, mixing with a potato masher as it cooks. Lower the heat and continue mixing and mashing the fruit for about 5 minutes, never leaving the pan unattended due to foam formation. When the berries break open, they release pectins that will gel the sauce when chilled. Stop the cooking when there is plenty of large pieces of fruit left. Cover the pan tightly and cool off heat undisturbed. Transfer to a clean covered container. Keeps months on the bottom shelf of the refrigerator.

Slow-Braised Crock Pot Beef Ribs

Developed August, 2013 by Laura. Beefy, savory, tender.

3 lbs lean center-cut beef ribs
1/4 c bacon fat (or other oil)
1 large onion, sliced
4 cloves garlic, chopped
1-1/2 c mellow red table wine
1/4 c soy sauce
1/8 to 1/4 c brown sugar, depending on desired sweetness
1 t salt
1 t ground black pepper

Remove membrane, scrape away excess fat, and cut ribs apart. Heat fat in a large, heavy skillet (cast iron is ideal) over medium heat. Sauté ribs on all sides until browned.  Remove ribs to crock pot, and add onion and garlic to skillet and sauté until translucent.  Transfer onion and garlic to crock pot on top of the ribs. In a bowl, mix the remaining ingredients and pour over ribs. Cook covered in crock pot on high for 3-1/2 hours.  Reduce heat to low for another hour or until tender.  Serve on bed of wide egg noodles.

Black Bean Dip and Spread

Prepared October 21, 2013.

1 15-oz can prepared seasoned black beans (Bush Seasoned Recipe™ is good)
1 T dry minced onion
1 t ground cumin
1/8 t granulated garlic

Heat the beans over medium heat in a small sauce pan. When bubbling, mash well with a potato masher. Mix in the seasonings. Off heat, puree with an immersion blender until smooth. Serve warm, as a spread on a burrito, or as a dip for nachos or veggie sticks.   
Variations: Mix in a few tablespoons of crema, sour cream, or salsa after preparation.

Pan Roasted Potatoes

Pan Roasted Potatoes with BBQ Turkey Thighs

Prepared Sept 22, 2013. Semolina is coarsely milled durum wheat. It contributes to the crispy brown crust. The smoky flavor from the paprika makes this a good side dish for grilled meats.

1 lb small white or yellow potatoes
3 T vegetable oil
1 T butter, cut into small pieces
2 T semolina
1 T smoked paprika
salt and pepper to taste

Place the potatoes into a small sauce pan, cover with water, and salt lightly. Bring to a boil, lower the heat to fast simmer, cover, and parboil 8 minutes. Drain, spread on a clean kitchen towel. [Optional: Cool by fanning to speed things along.] Slice lengthwise and then crosswise in 1/4 inch slices. Toss with seasonings and semolina to coat evenly. Heat the oil in a 10-inch SS skillet over medium high. When smoking, add the potatoes and mix gently with the oil. After a minute, add the butter and mix when melted. Fry 4 to 5 minutes undisturbed until a nice crust forms on the bottom. Gently turn, and finish cooking the other side. Serves 4.

Ingredient: Simple Syrup

Recorded August 30, 2013. Simple syrup is used to add sweetness to cold beverages where solid sugar would be slow to dissolve.

1 c sugar
1 c water

Combine in a small saucepan over low heat. Stir gently until sugar dissolves. Cover, and let cool off heat. When cooled, transfer the syrup to a clean glass container and store covered in the cold. Simple syrup may be used for up to a month. Discard if it is not crystal clear.

Bagel and Lox Sandwich

Bagel & Lox Stars at Breakfast

Not a recipe, just a 'serving suggestion'. A recent Sunday breakfast on the screened back deck. A salad of Rainier cherries, champagne grapes, and blueberries, a cup of Columbian Supremo, Norwegian smoked salmon, cream cheese, red onion, & capers on an 'everything' bagel, and a fresh tomato salsa dressed with a balsamic vinaigrette and a chiffonade of basil from L's herb garden.

Rave. A great thermometer at a great price

A reliable, fast, and accurate thermometer is a kitchen necessity for food quality and safety. DrDaddy has used this model for many years and is amazed at how good it is and how cheap. Taylor is an old-line maker of temperature instruments used throughout science and industry.

Taylor 9842 Commercial Waterproof Digital Thermometer

Only 14 bucks at Amazon. Free shipping with Prime. Treat yourself. Only downside is the on/off button. Press it really hard. Keeps it waterproof, almost. NSF. -40 to 450 F. Easy to calibrate.

Bacon and Tomato Salad

Devised June 14, 2013. A 'BLT' without bread or lettuce. The applewood-smoked bacon was prepared in a toaster oven. Mayo perfectly highlights the sweet-sour juiciness of ripe tomato.

Bacon and Tomato Salad

4 rashers of bacon, thick cut
6 slices ripe tomato
1 T mayonnaise
salt and pepper

Prepare the bacon using the toaster oven method on this site, draining it well on paper towels. Cut into bite-size pieces. Arrange tomato slices on a plate, top with small dollops of mayonnaise, and season to taste. Serves 2.

Butter Bean and Barley Soup

Developed June 2, 2013. Recorded June 12, 2013. Lima beans and barley bring solid nourishment and savory taste. They form the basis for this rich, hearty, and healthful dish.

1 lb fresh or frozen shelled butter beans (baby lima beans)
2 qt water
2 t salt
4 medium carrots, cleaned and cut into 1/4 inch rounds
2 ribs celery, diced
1 c yellow onion, diced
1 t garlic
1 leek, white parts, cleaned and coarsely chopped
4 oz mushrooms, diced
1 c cooked cauliflower, cut into small florets
3 oz roast beef, shredded
6 oz cooked chicken dark meat, diced
1/3 c old-fashioned pearl barley (not quick)
1/4 c parsley, chopped
4 green onions, chopped  (optional garnish)

Seasonings

1 T porcini mushroom powder
1 T beef stock concentrate
1 t fish sauce
1 T soy sauce

In a four-quart pot, bring the water, salt, and butter beans to a boil. Cover and cook at a fast simmer for 30 minutes. Add the carrots, onions, garlic, leeks, mushrooms, celery, beef, chicken, barley, and the seasonings. Add more water if needed. Continue simmering about 30 minutes until the barley is cooked and the carrots are tender. Garnish each serving the green onions or more chopped parsley. Serves 8. Suggestion: Salt and Pepper Biscuits make a satisfying side.

Personal Naan Pizza

Naan Pizza for Two

A quick and tasty vegetarian meal using the popular Indian flatbread as the base. The sauce ingredients are combined on the spot, and the olive oil on the bottom produces a crispy rich crust. This recipe is for one loaf of naan.

Sauce

1/4 c prepared tomato sauce (Hunt's™ is good)
3 t olive oil, divided
1/2 t mushroom powder (optional)
1/4 t onion powder
1/8 t crushed red pepper
1/8 t fennel seeds
1/4 t mixed Italian dry herbs

Toppings

1 T ripe Greek olives, pitted and coarsely chopped 
1/4 c sweet onion, coarsely diced
1/4 c mild chiles (e.g., cubanelle, Anaheim, poblano, red bell), coarsely diced
1/2 c grated or crumbled cheeses (e.g, feta, Parmesan, mozzarella, pizza cheese)
1 T basil leaves, shredded (optional) 

Preheat the toaster oven to 400 degrees F (204 C). Spread 1 t olive oil on toaster-oven pan and use it to coat both sides with oil. Add sauce ingredients to center of loaf, mix together, and spread to the edges with the back of spoon. Distribute the toppings and then the cheeses, finishing with the Parmesan. Top with basil shreds if desired. Bake 12 minutes until cheese melts and lightly browns. Serves one as a meal, two as a snack, or four as appetizers.

Easy Strawberry Mousse

Developed May 7, 2013. Intense, fresh strawberry flavor, creamy richness, a light spring or summertime dessert, and only four ingredients! Leave out the whipped cream for a reduced-calorie or vegan treat.

1 lb fresh or fresh-frozen strawberries, hulled and coarsely chopped
1/4 c sugar
1 envelope plain gelatin (use vegetable gelatin for vegetarian)
about 1 c commercial or homemade whipped cream (ReddiWhip™ is good)

Stir the gelatin into 1/4 cup cold water to bloom for a few minutes. Place the berries and sugar in jar of a blender. Process at top speed for about a minute until a smooth puree forms. Transfer the puree to a microwave-proof bowl and heat on high power to about 145 degrees F (63 C), about 2 minutes at 1250 watts. Stir in gelatin mixture and return hot puree to the blender jar. Chill until it thickens and reaches about 40 degrees F (4 C). Blend on top speed until volume increases by about 50 percent. Transfer the whipped puree to a bowl and fold in the whipped cream. Divide into serving dishes, and chill tightly covered until ready to serve. Garnish with strawberry slices and tiny mint leaves. Serves 6. Variation. Spoon a small serving into a tiny bowl and freeze lightly. Garnish with mint and a berry slice. Present as an amuse bouche before the meal or a palate clearer between courses.