It's beginning to look alot like.....THANKSGIVING!

Momentarily ignoring the fact that Christmas is only 13 weeks away (YEEEEEEE),  I can take this next week and a half to concentrate on another fan favorite holiday - Thanksgivingggggg!!!!  Oh Thanksgiving.... the turkey...the stuffing (or as hubs likes to call it - "dressing")... the cranberry sauce... it really is the most feel good meal I could ever imagine.  I remember the good ol' days back at Western when my good friend, let's call her Puff (that's actually what I call her), and I would waste away second year Physics classes by making long, descriptive (yes, we had diagrams) lists of everything we wanted to eat when we went home for Thanksgiving weekend.

In light of this magical season, last night I decided to participate in a presentation style technique cooking class at my favooorrritteee store on the planet - Williams Sonoma obvi.  The theme of course - Classic Thanksgiving dinner.  Since I have spent every Thanksgiving of my life thus far feasting on my parents holiday masterpieces, I have yet to tackle this ever important and outrageously delish meal myself (and I call myself a Chef? I know... its shameful).  Not only did the class end off with a plate to feast on - but I actually learned a ton of important info. that could be useful for making Thanksgiving dinner. SO... I decided what better to do with my newly gained turkey knowledge than share it with my faithful foodie blogger friends.

Below is the Williams Sonoma guide to making the perfect turkey!
First of all - you want to use a shallow roasting pan.  I know our nonnas and grandmothers have been using those huge deep roasters for years - but in order for the air to circulate around the meat to properly dry roast the bird - you want a shallow pan.  Then you will get that perfect brown caramelized crust on the outside - and a juicy bird on the inside.

Next - let's talk about brining.  Alot of people do not use this technique anymore but it can make for a very flavorful turkey.  You can buy a dry brine or you can roll up your sleeves and do the extra work for a wet brine.  What is a brine you may be asking? It's simply a salt solution / preservative/ seasoning with lots of salt and herbs etc....  For any turkey up to 20 lbs you can start with taking 3 cups of brine (Williams Sonoma sells an amazing one), add 3 cups of water and bring the mixture to a boil on the stove.  Then bring it down from a boil and let it come to room temperature.  Put the mixture in the fridge to chill and then put mixture in a brining bag (bigggg bags that will fit your turkey and seal up - again - Williams Sonoma has them).  Put the bag in a large bucket and then place your turkey in it along with 18 cups of water, 6 cups of apple cider or white wine (or both! feel free to improvise with flavors), and then seal up the bag.  Let the mixture brine for 6-24 hours (the longer you brine it - the most salt and flavor will enter the meat).  When you are done brining, rinse the bird off very well inside and out.

Next, create a compound butter by using a stick of butter, tbsp parsley, tbsp thyme and then lift the skin around the breasts  (without tearing) and rub all over the breasts.  Rub the rest of the bird alllll over the outside as well.  Tuck the wings under the back of the turkey, tie the legs together so it holds its shape.  Next, place the turkey on a rack in a the large shallow roasting pan and roast for 30 minutes at 400 degrees F,   Reduce the oven to 325 degrees F and continue roasting, basting every 30 minutes with the pan juices.  If the breast begins to cook too quickly, tent it loosely with foil.

After about 2 hours of total roasting time begin checking for doneness.  The breast should read 165 degrees and the theigh 175 degrees F.  Total roasting time depends on the size of the turkey.

NOTES ABOUT STUFFING
** Though alot of people prefer to stuff outside the turkey and cook their stuffing in a separate pan - alot of people still prefer to stuff the inside of their turkey the traditional way.  The reason some people stray away from this method because if it is not done properly, you risk letting bacteria form.  If you choose to stuff the inside of the turkey you must take the turkey out no earlier than 1 hour before you are cooking (if not brining), stuff the turkey RIGHT before you put it in the oven.  Be sure not to overstuff your turkey because it expands while cooking.  This method prevents bacteria from forming.  If you choose to stuff outside the turkey - make sure you are basting the stuffing often to keep it moist.

Did I lose you?  Are you still reading?  If you are I have one last gem for you.  A recipe for a fantastic variation on the classic mashed potatoes.  So so so so so delish.

Garlic Squashed Potatoes
You will need:
7-8 medium yukon gold potatoes, boiled and mashed / put through a ricer
1/3 bottle of Williams Sonoma Butternut Squash Puree
2 tsp Roasted Garlic Puree (can be purchased at Williams Sonoma or made at home simply by roasting your own heads of garlic and then making it a puree)
3 tbsp unsalted butter
1/4 cup heavy cream
1/3 cup milk
salt and pepper to taste

Warm butter with cream and milk in a saucepan.  Add cream mixture to mashed potatoes in a heat proof bowl.  Blend ingredients, adding salt and pepper to taste (do not over mix or potatoes become gluey)

Stay tuned for more Thanksgiving kitchen love this week!

xoxo

Chef Natty

Baja Fish Tacos with a Mango Salsa & Cilantro Yogurt Sauce

I love love LOVEEEE fish tacos.  If anyone out there has not had the wondrous experience of these seriously delish little bundles of joy, I highly recommend you get on that - pronto.   The mix of fresh flavors is amazing.  You've got the nice marinated and spiced white fish, mixed with the tangy, fresh flavors of the mango relish and then topped with a tart and aromatic cilantro sauce - they are heaven.

You will need: (makes about 4-6 tacos)

3 fresh white fish fillets such as tilapia, halibut or snapper
Corn or Flour Tortillas
Mixed Greens
Cooking Spray

For the Marinade:
Juice of 1 large lime
3/4 cup of chopped cilantro
1 tsp cayenne pepper
Salt & Black Pepper
1-2 tbsp Cumin
EVOO

For the Salsa:
1 cup chopped/cubed mango
3/4 cup chopped cilantro
1/2 cup chopped red onion
1/2 cup chopped cucumber
Juice of 1 large lime
1 chopped tomato
pinch of cayenne pepper
EVOO

For the Sauce:
2 cups plain yogurt
3/4 cup cilantro
1/4 cup lemon juice
Pinch of salt

Place your fish in a large flat bottom bowl or plastic container, add your marinade and cover the fish thoroughly.  Cover and let marinade in the fridge for 1 hour.

In a bowl, mix together the ingredients for your sauce, cover and put it in the fridge to let the flavors set until ready to serve.

When the fish is marinated, heat up a pan on the stove with 1 tbsp of oil.  Add your fish (in batches if you have to) and cook for about 4 minutes on each side (if you are using Tilapia which is what i use for this recipe).  The exact cooking time will vary depending on the type of fish you use.  While the fish is cooking - mix together the ingredients for your salsa.   When the fish is cooked - remove from the pan and set on a plate to rest for 5 minutes.  While the fish is resting, in a separate pan, spray your corn or flour tortillas on both sides with some cooking spray and on medium heat, slightly brown the tortillas on each side (less than a minute per side)  Flake the fish apart with a fork after the 5 minutes.

Place some yogurt sauce on your warm tortilla, top with your fish, your mango salsa and some mixed greens and take a bigggg bite!

Enjoy my little foodie friends :)

xo

Chef Natty

Braised Beef Shortribs with Garlic Whipped Potatoes and Green Beans

Being that I was feeling extraordinarily domestic yesterday, I decided to cook up a classic home-cookin, comfort meal.  I flipped on one of my go-to cooking movies, Julie & Julia (yes, the other one is Ratatouille... don't judge), and I decided to make (for the very first time mind you) some braised shortribs.

You will need: (serves 3-4)
For the Shortribs:
12 thickly cut shortribs
2 carrots (chopped)
2 celery stalks (chopped)
2 large yellow onions (chopped)
2 cups dry red wine
2 cups beef stock
1 can (28oz) of plum tomatoes with juices (chopped)
EVOO
Sea Salt and Pepper

For the Potatoes:
5 Yukon gold potatoes
2 cups milk
1/2 stick butter
2 heads of garlic
EVOO
salt and pepper

For the Green Beans:
Refer to previous blog for recipe!

Preheat your oven to 300 degrees.  Pat dry your shortribs with paper towel and heavily salt and pepper all sides.  In a large dutch oven, heat up some EVOO on the stove over medium-high heat.  Sear the shortribs until brown on all sides working in batches - you do not want to crowd the meat (about 10 minutes total).  Remove the seared shortribs from the pot and set aside.  Add your carrots, celery and onion to the pot and cook until soft (about 10 minutes).  Next add the wine,  use a wooden spoon to deglaze the bottom of the pot so you mix in all the flavors.  Bring the mixture to a simmer and then add your tomatoes and beef stock.  Bring the whole mixture to a simmer and add your beef back in.  Place in the oven and let the meat braise for about 3 hours (the meat should fall off the bone).

When the meat has about an hour left you can start the potatoes and beans.  For the potatoes, skin them and cut them into large chunks.  Place them in a large pot and cover with water (only use enough water to cover the potatoes).  Bring to a boil on the stove and then turn the temperature down to medium and let simmer for about 20 minutes (you should be able to penetrate the potatoes with a fork - but do not overcook them otherwise they will be too starchy).  At the same time - cut the tops off the heads of garlic, place each one in a piece of tinfoil large enough to cover the whole head and drizzle the top with some EVOO, salt and pepper.  Place them (fully covered) into the oven and let the garlic roast for about 30-40 minutes.  When the potatoes are cooked - drain them and add them back to the pot along with the milk, butter, salt and pepper and the roasted bulbs of garlic (skins removed).  Smash the mixture together with a potato masher and then use an electric mixer to whip them smooth.  Keep on low heat until ready to serve.

When your meat is ready - dish everything into a large bowl, top with some of the braising juices - serve & enjoy!

Happy Cooking :)

xo Chef Natty

Truffled Wild Mushroom Tagliatelle

I am so ravished right now what the H is taking hubs so long to get home from work?  Since when did our prompt dinner time of 7pm become negotiable?  Is this some kind of sick joke?  Not impressed. However, my uncontrollable hunger has inspired me to blog about food rather than eat whatever I can find in my fridge and consequently ruin the dinner I will eat when hubs does get home regardless of what I stuff my face with prior to.

This pasta is good.  Make it. Eat it. You will love - trust.

You will need (serves 4 normal people - or 2 hefty eaters)
1 cup chopped Italian parsley (plus a little extra for garnish)
juice from 1 whole lemon
3-4 heaping handfuls of assorted wild mushrooms (shittake, porcini, cremini, chanterelles etc...)(chopped)
500g fresh tagliatelle pasta
Grated Parmesan cheese plus some extra shavings for garnish
4-5 cloves chopped garlic
EVOO
Salt and Pepper
1 cup dry white wine
Truffle Oil

Pour a couple tablespoons of EVOO in a large heavy bottom pan on medium-high heat and cook your garlic until soft (do not brown), toss in your mushrooms and add your parsley, lemon juice and white wine.  Let the wine reduce for a couple minutes and then reduce your heat to let the mushrooms simmer for another 5 minutes.  Right before you add in your cooked tagliatelle - season the mushrooms with salt and pepper and some truffle oil.  Add your pasta and mix through.  Add a couple tablespoons of Parmesan cheese to the pasta and mix again.

Top each plate with an extra drizzle of truffle oil, a pinch of fresh parsley and Parmesan shavings.

Serve & Enjoy!

xo

Chef Natty