November – Sous Vide Turkey Thighs

November – Sous Vide Turkey Thighs

I have edited and am reposting one I did in April of this year, just after the shut down here in California. I think it will be very useful at Thanksgiving 2020. Most of our holidays are going to look very different this year. Certainly they will be smaller and, and maybe because of that, less elaborate. In our household of three a whole turkey is out of the question. Turkey parts are the answer. Everyone has their favorite part so you can choose which you will serve. Some families will only consider the white meat of the breast, others the dark. We are all thigh folks in this family so that’s the way we’ll go.

I was able to score some organic bone in turkey thighs at the grocery store and immediately seasoned them with salt, pepper, and herbs de Provence. I then vacuum packed them and put them in the freezer for Thanksgiving. They will cook away starting the day before with no fuss on my part. I can concentrate on the dressing and side dishes and the birthday cake since it coincides with a family members significant birthday.

You can sous vide food directly out of your freezer. You don’t need to defrost it, just add some additional cooking time. The flavor and quality of the meat will not suffer one tiny bit. You may need to do some browning once it is cooked, but that is a last minute thing.

I generally cook the dark meat for 24 hours (yes, no mistake) at 150 degrees F. This time, because the thighs were going to be cooked while frozen solid, I added another 3 hours to the cooking time. This recipe would also work for whole legs.

I know that 27 hours sounds like a lot, but almost all of it is unattended. Just add the vacuum packed and frozen thighs or whole legs to the preheated water, let it go overnight. If you start in the afternoon of the day before, they will ready for dinner the next day. The turkey comes out tender and juicy, almost the texture of pulled pork, and it can be used in similar recipes.

Sous Vide Turkey Thighs

Sous Vide Turkey Thighs – Looks Like Pulled Pork

Since my sous vide machine doesn’t like 150 degrees for some reaon, I used a temperature of 149 degrees F/65 degrees C for 24 hours (not frozen). I added an additional 3 because they were still frozen. So a total of 27 hours cooking time.

Be sure to cover you sous vide water with plastic wrap or a lid to cut down on evaporation. Otherwise you could wake to a pan or container with the water gone or a beeping and complaining machine.

Sous Vide Turkey Thighs

Sous Vide Turkey Thighs – After Cooking, Before Browning

You can use the turkey meat immediately for chili, or tacos, in a salad or brown the skin and have them as a holiday meal.

Some recommend browning them before vacuum packing, I sometimes do that. It does add an extra layer of flavor and it is easier to press the meat into the hot pan for uniform browning when they are raw. You then can crisp them in a hot pan or the broiler as well after they finish cooking sous vide. I didn’t pre brown them this time as I was intent on getting them into the freezer. I do find that once cooked they are more solid and it’s difficult to uniformly brown all the skin unless you deep fry them. I don’t think it will be a problem at this dinner because the raisin and sausage dressing will have plenty of crispy bits.

Here they are post sous vide cooking and browning in a hot cast iron skillet.

Sous Vide Frozen Turkey

Sous Vide Frozen Turkey

They were sliced and served with mashed potatoes, a side, and dressing. You won’t believe this is turkey, the texture and taste is more similar to duck confit.

Finished baked Dressing

I am taking this to Fiesta Friday #354 as it may be useful to some members of the party just before the holiday. Fiesta Friday is hosted by Angie. Click on the Fiesta Friday link to get all kinds of ideas for the coming holiday.

Happy Thanksgiving everyone.

September – Fennel, Prosciutto and Pomegranate Salad

September – Fennel, Prosciutto and Pomegranate Salad

Summer is definitely salad season and the less cooking we have to do in the warm weather, the better. This salad could easily be an entire meal, just add some crisp bread and creamy cheese on the side. You wouldn’t even need to turn on the oven.

So serve this salad in the dog days of summer. The weather man has predicted a massive heat wave this Labor Day weekend in northern California.

Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

This salad was adapted from Bon Appetit (November 2008) and posted by the blog Smitten Kitchen (November 2008).

That seems like a very long time ago now, so much has happened and changed since then. In 2008 I think pomegranate seeds were mostly available in the fall, now I often find them in the store year round. They add a very satisfying crunch to the salad, a wonderful textural and flavor enhancement.

Fennel, Prosciutto and Pomegranate Salad

Ingredients for about 4 servings: 

  • 2 cups thinly sliced fennel bulb
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon of coarse kosher salt
  • 6 cups of arugula (about 4 ounces)
  • 1 cup thinly sliced green onions
  • 1/4 cup thinly sliced mint leaves
  • 1 1/2 tablespoons balsamic vinegar (I used my fig balsamic)
  • 6 ounces thinly sliced prosciutto, torn into strips
  • 1/2 cup of pomegranate seeds

Method:

  1. Toss the fennel with 1 tablespoon of olive oil in a medium bowl, sprinkle with salt. You can do this as much as a day ahead.
  2. Combine the arugula, green onions, mint, vinegar and remaining 2 tablespoons of olive oil in a large bowl. Toss and season with more salt and pepper.
  3. Divide the greens among plates or in a large serving bowl. Top with the fennel, drape with the prosciutto. Sprinkle the pomegranate seeds on top
Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

I am taking this to share on Fiesta Friday, it’s #345 this week hosted by Angie and cohosted by me. Indian summer is here and cooling salads are always welcome. Please join us by clicking on the link, you will find a variety of sweet and savory recipes, craft and decorating ideas.

Stay well and safe everyone. Don’t forget to keep your social distance and wear your mask. We need to be compassionate and take care of each other.

August – Tomato and Stone Fruit Salad with Seeds

August – Tomato and Stone Fruit Salad with Seeds

For me summer is the season of non-cooking, at least as far as actual kitchen time is concerned. It’s the season of grilling and salads. An occasional foggy or cool day may call for a simple braise, but those are rare. I’d much rather spend my time out in the garden or taking a walk along the coast. But, eventually one grows weary of the repeated diet of grilled meat and grilled vegetables plus a green salad of sorts.

Enter tomato season, a little delayed and behind most of the U.S. here in Northern California. Our tomatoes aren’t really ripe until late August or early September. But I intend to take full advantage of our short season. I did manage to grow some in my garden this year but it isn’t enough to keep us in daily tomato salads.

Enter my local CSA (Community Supported Agriculture) from Nye Ranch, which is just down the road. They raise their tomatoes under big plastic hoops and this week, for the first time, they offered them in flats to their members. I immediately snapped one up.

Aren’t they beautiful?

Nye Ranch heirloom beefsteak tomatoes

Nye Ranch heirloom beefsteak tomatoes

The think the first tomatoes are best appreciated simply, maybe on a slice of toasted rustic bread…they only need a sprinkling of flaky salt and a drizzle of olive oil to reach perfection. Heaven! Or tomato sandwiches, try this simple one that you will need to eat at the kitchen sink, the juices will drip down your chin Tomato Sandwich and the Kitchen Sink.

Later in the season is the time to be more inventive.

Have you tried adding fruit to tomato salads? The fruit will add an extra layer of sweetness against the tart acidity of the tomato. A little flaky salt underlines the sweetness of the fruit. My father always added a sprinkle of salt to watermelon to emphasize that sweetness. As a child I though that was weird, now I think it was a wonderful idea. This salad uses stone fruit but I have seen tomato and watermelon salads on the www. It seems like watermelon would be a good combination although I haven’t tried it, have any of you? This salad uses peaches but it would be equally good with nectarines, or plums later in the season. You could stop there, it would be delicious. But, read on…

A last minute drizzle of toasted spice and seeds added a crunch to this salad. I intend to use this same seed mixture on other vegetables, maybe on simply grilled zucchini (a vegetable on which I am beginning to tire). In fact it could be my new go-to enhancement for any simple roasted, grilled or steamed vegetable.

Tomato and Stone Fruit Salad with Seeds

Tomato and Stone Fruit Salad with Seeds

In addition to the seeds this drizzle includes turmeric and black pepper. What are the seeds? My favorite cumin, plus sesame seeds. Both are toasted first to enhance their flavor and crunch.

The recipe is flexible, increase or decrease the amount of tomatoes and fruit depending on what is available in your kitchen right now and the size of them.

Ingredients:

  • 3 – 4 tomatoes
  • 2 -3 ripe peaches
  • 1 teaspoon of kosher or flaky salt
  • 1/4 cup of extra virgin olive oil
  • 1 1/2 teaspoons of ground turmeric
  • 1 teaspoon of cumin seeds
  • 2 teaspoons of sesame seeds
  • 1 teaspoon of freshly ground pepper

Method:

  1. Cut the tomatoes and peaches into wedges and position them on a large platter where you can spread them out. Sprinkle with the flaky salt and let them rest while you prepare the drizzle.
  2. Toast the cumin and sesame seeds in a dry skillet until beginning to brown and smell toasty, remove them to a small plate to cool.
  3. Warm the olive oil in the same skillet. Add the turmeric, pepper and toasted seeds to warm them and flavor the oil.
  4. Drizzle the warm oil over the tomatoes and peaches.

This salad can be made ahead and will be good for several days. It’s best warmed to room temperature before serving.

Tomato and Stone Fruit Salad with Seeds

Tomato and Stone Fruit Salad with Seeds

Tomato and Stone Fruit Salad with Seeds

Tomato and Stone Fruit Salad with Seeds

This recipe was developed by Ali Slagle for the Washington Post.

And if you can’t find perfectly ripe tomatoes or live in the Southern Hemisphere, try this different one with cherry tomatoes. They are usually available year round.

Tomato Salad with Roasted Lemons 

Roasted Lemon and Tomato Salad

Be well and safe everyone, have a wonderful Labor Day weekend.

I am going to take this to the party over at Angie’s. Fiesta Friday is a virtual blogging party, this week it’s Fiesta Friday #344 cohosted by Laurena @ Life Diet Health

Come on over to sample all the wonderful recipes, decorating and craft ideas.

And please consider adding your own link at FiestaFriday.net. To be featured you will need to add links to Fiesta Friday and the cohost.

 

 

August – Easy Refrigerator Pickled Green Beans

August – Easy Refrigerator Pickled Green Beans

I don’t know about you but, for me, it has been far too hot to pull out my big canner. My kitchen has been warm enough the last week without adding to it. Hence this recipe for easy refrigerator pickled green beans. The pickled beans won’t last as long as regular hot water canned beans, but 6 months is plenty of time to enjoy the harvest. They also taste a lot fresher and have a better texture.

As I said in an earlier post, I came home from a week away to find about 10 pounds of green beans had been harvested in my absence. That’s a lot of green beans. We ate a good percentage of them immediately…roasted green beans with garlic and olive oil, simply steamed green beans with coarse salt and olive oil, and in a Greek green bean salad.

Fresh beans

Fresh beans – these were all bush beans

The purple ones turn greenish when cooked. They were among the earliest to mature in my garden and were very prolific.

Oven Roasted Green Beans with Garlic and Olive Oil

Oven Roasted Green Beans with Garlic and Olive Oil

I still had a fair amount of green beans left over after 3 meals. I certainly didn’t want to waste them or throw them into the compost heap.

We like minced pickled green beans on top of avocado toast, it adds a welcome sharp note to the richness of avocado (especially when topped with a soft poached egg). You can also chop them, add a good spoonful of sour cream, and use them as a sauce for steamed or boiled green beans. Or, eat them out of the jar with a slice of sharp cheddar.

This recipe makes enough pickled beans to fill 3-4 16 oz canning jars.

Ingredients
  • 6-7 cups of blanched green beans 
  • 1 c white vinegar
  • c apple cider vinegar
  • 3 c water
  • 1/4 c sea salt
  • 1 T sugar
  • 4 cloves garlic, peeled
  • 4 sprigs of fresh herbs such as dill, mint, tarragon or thyme
  • 1 tsp black pepper corns (I used smoked ones)
Method:
  1. Sterilize your jars and lids by placing them in boiling water for 10 minutes or running them through the dishwasher. Cool upside down on a clean dish towel.
  2. First, make the brine. Bring water, both vinegars and salt, and sugar to a simmer, stirring until all salt is dissolved. Remove from the heat and cool.
  3. Blanch the green beans by adding them to simmering salted water and cooking for 3 minutes. Drain and cool in a colander. I usually add a handful of ice on top of the draining beans and run cold water over them to stop the cooking. Spread them out on paper towels or a clean dish towel to cool completely.
  4. Place a garlic clove, herb sprig and 1/4 of the peppercorns in each jar.
  5. Pack the green beans into the jars as tightly as possible.
  6. Fill the jars with brine to within 1/4 inch of the top, close the jars tightly.
  7. Place in the refrigerator, they will be ready in about 2 weeks and will last for several months.

 

Quick Refrigerator Pickled Green Beans

Quick Refrigerator Pickled Green Beans

I had enough green beans for 3 pint sized canning jars with brine leftover. So I blanched the remaining snap peas from the harvest (only 1 minute this time). I added a slice of fresh ginger and sprig of mint to the one remaining pint jar and filled it with the snap peas. There was just enough brine to cover them to the top.

Snap and Snow Peas

Snap and Snow Peas

 

Quick Refrigerator Pickled Snap Peas

Quick Refrigerator Pickled Snap Peas

Maybe some of you also have a glut of beans from your yard or the farmer’s market…

Just in case you do, I am taking this to Fiesta Friday $343 over at Angie’s. This week I am helping by co-hosting. Head on over to join or check in on the virtual party. You’ll find lots of recipes, both sweet and savory, in addition to craft and decorating ideas.

August – Greek Green Bean Salad

This easy salad would also be excellent with other cooked vegetables, zucchini comes to mind. I came back from a week away with a plethora of both green beans and snap peas harvested by my assistant gardener husband, I used a mixture of both.

Greek Green Bean Salad

Greek Bean Salad

Add cooked white beans or garbanzos or even canned tuna for a complete meal. Since I have a family member that doesn’t enjoy feta, I added a slice when serving rather than mixing it into the salad. This salad is certainly vegetarian but could be vegan if you leave out the feta and anchovy.

Ingredients:

Green Bean Salad

  • 1 ½ pounds fresh green beans, or mix of green beans and snap peas
  • ½ of a medium red onion, minced
  • ½ cup feta cheese (optional)
  • 1 tablespoon fresh minced mint leaves (or oregano)
  • 1 cup cherry tomatoes sliced in half
  • ½ cup pitted kalamata olives, well drained
  • Additional mint leaves for garnish

Vinaigrette

  1. ¼ cup olive oil
  2. 2 tablespoons red wine vinegar
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon dried oregano
  5. 1 teaspoon dijon mustard
  6. 1 garlic clove finely minced
  7. 1 finely minced anchovy (optional)
  8. Salt and pepper to taste

Method:

  1. Bring a pot of well salted water to boiling. Add the trimmed green beans and cook until crisp tender. The time will depend on the size and freshness of your beans, mine were cooked for 6 minutes.
  2. Drain in a colander and run cold water over them to stop the cooking. Spread on a layer of kitchen towels or paper towels until completely cool.
  3. Combine the vinaigrette ingredients in a small jar and shake until well mixed.
  4. Place the cooled green beans, cherry tomatoes, chopped red onion, chopped fresh mint or oregano leaves, and olives in a large bowl. Toss with the dressing and place the feta, either crumbled or sliced, on top.
  5. Garnish with additional fresh mint or oregano.

This salad can be made hours or even a day ahead. Bring to room temperature before serving.

Greek Bean Salad

Greek Bean Salad

It makes wonderful leftovers…if you have any left.

Greek Bean Salad

Greek Bean Salad

This would be a wonderful side for any kind of BBQ. We served it with a simple grilled chicken marinated in olive oil and lemon juice.

I am taking this to Fiesta Friday #342 hosted by Angie. Please add your own post to the link party and don’t forget to link your post to FiestaFriday.net and the cohost, so you can be featured. Your cohost this week is Jhuls @ The Not So Creative Cook

Have a wonderful weekend everyone.