Tag Archives: Trimmings

Tuscan Style Standing Crown Roast

When we think Tuscan food, the first thought is usually pasta wine and cheese.  Contrary to what many of us believe, Italians have a great repertoire of meat dishes, that are actually the main course which is served after the pasta course at holidays. This Standing Crown Roast seasoned with rosemary, thyme and garlic is a hit every-time! It’s simple to prepare , yet sophisticated, and with the help of a remote thermometer, enjoy the party worry-free !

Ingredients: for 10 servings

1 -14 crown roast (or 2 seven rib roasts tied together)
1 full head of garlic (10 cloves) chopped
2 Tbls chopped fresh thyme
1/2 bunch ( 1/4 cup) fresh rosemary, chopped
fresh ground pepper
salt to taste
4 Tbls olive oil

Preheat oven to 425 degrees. Mix the garlic, thyme and the rosemary with the salt and the pepper in a bowl. Place the roast on baking sheet, rub the oil on all the meat with your hands, next rub on the herb-garlic mixture. Let sit for 30 minutes at room temperature.  Arrange in the shape of a crown with bones up and  cover the bones with foil to avoid burning. Place roast in the oven and let cook until the doneness of your liking. For best results, use a meat thermometer inserted to the thickest part of the meat. It should read 130 degrees for rare (25 minutes), 135 for medium rare (35 minutes) or 140 for medium ( 40 minutes).
Take out of oven and let stand for 10 minutes, shape into the standing crown, cut between chops and serve. Enjoy with trimmings such as Cranberry sauce, mashed potatoes and cornbread stuffing.

Pan Gravy

Roasted meats are not the same without a good Gravy. Over the years of trying ( and feeding the family) we noticed that the tastiest gravy  came by incorporating the drippings of the cooked meat . It accentuates the favor of the meat and ties in perfectly with the typical trimmings: mashed potatoes, roasted vegetables, and the bird!  

Gravy is very easy to make and takes very little time, and, it has NO LUMPS! The trick to smooth gravy is to dissolve the cornstarch with a little liquid before adding to the hot gravy,. If one of guests has seafood allergies, omit the Worcestershire Sauce since  it contains anchovies. Use an extra shot of sherry instead.

 

Ingredients: for 4 cups

drippings from a roasted turkey or other meat
plus enough broth or water to make 4 cups of liquid
1/2 tsp dried thyme
1 tsp paprika
2 Tbsp cornstarch
2Tbsp Worcestershire sauce ( Omit for fish and shellfish free, use 2 TBSP) extra sherry)
2 tsp sherry

Place the pan drippings with the sherry and the Worcestershire sauce ( if using)  in a large sauce pan over medium heat. Stirring constantly,  add the paprika and the dried thyme .

Take a 1/4 of the liquid into a small bowl and stir in the cornstarch  till it dissolves. Add the mixture to pan , stir in and let boil.  Lower the heat and continue to cook while stirring till it thickens and is bubbly. Test for salt & pepper. Serve over mashed potatoes and or roasted turkey. Enjoy!

Honey-Mustard Roasted Turkey Breast

Make a whole turkey for a large family ( or if you are a turkey-leftover junky. Try a turkey breast if your loved ones only like white meat, or  a boneless turkey breast for a small gathering , or if more than one meat is served . The best part: Carving  is a breeze!

Ingredients: for 6 servings

1 boneless breast of turkey, defrosted
1/4 cup Dijon mustard
1/4 balsamic vinegar
3 Tbls honey
1/4 stick of butter, molten ( use 4TBSP olive oil if you need milk free)

Preheat oven to 325 degrees. Mix the butter with the other ingredients till well blended. Place turkey on baking tray and spoon on the mixture till its about 1/8 and 1/4 on an inch thick. Place in the oven and cook for 30 minutes. Cover with foil and continue to cook for approximately 1 and 1/2 hour, basting frequently. The turkey will be done when a thermometer inserted in the middle reads 170 degrees. Remove from oven and let stand for 20 minutes. Meanwhile prepare the pan gravy with the drippings Carefully remove the netting and slice. Enjoy with trimmings such as Cranberry sauce, mashed potatoes and cornbread stuffing.

SKIP THE GUESS WORK,  avoid raw or overcooked/ dry turkey from now on. Get this essential tool!! Build up your kitchen arsenal in a smart way and have a worry-free dinner. Enjoy the party instead of minding the roast:  this Meat Thermometer sounds an alarm when the food is done , and all without having to open the oven and waste energy and time.

Bonjour Compact Meat Thermometer and Timer Bonjour Compact Meat Thermometer and Timer          

Monitor the inner temperature of poultry or meat without opening the oven door with BonJour’s Compact Meat Thermometer. To use, select the type of meat and desired doneness level, such as “beef” & “medium-rare”. Next, insert the 6″ stainless steel probe into the meat. An alarm will sound when the actual temperature reaches the desired doneness level. Features include: pre-programmed with cooking temperatures, memory function to program other meat temperatures, 99 minute timer, magnetized backing for the outside of oven door, easel stand for the counter top and 3′ cord easily reaches inside oven door. Batteries included.
$24.95