Happy Spring to all my cooking friends! You can click on this video to see how to prepare an herb stuffed turkey breast or you can read on for the print version.
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Turkey for Spring
Spring brings us not only an assortment of holidays like Easter, Passover, First Communions, Confirmations, Mother’s Day and Father’s Day, but the anticipation of many wonderful spring foods. I am eagerly awaiting spring’s asparagus, artichokes, fresh arugula and more. Not only will they taste fresher, but the prices will come down. This week asparagus is down to $1.49 per pound.
In this blog, I am offering a spring menu for entertaining that also can provide some leftovers for lunches or dinners during the week. One of the great things about cooking a big meal is the leftovers! Recipe suggestions are provided for using the leftovers. I suggest roasting a boneless, skinless turkey breast with fresh herbs and serving it with Asparagus with a Warm Shallot Vinaigrette and Candied Orange, a do ahead Potato Leek Gratin with Pancetta and for dessert, a Parfait made from Fresh Ricotta and Fresh Berries. The turkey breast is so easy, no one believe you put it together in minutes before popping it in the oven. I found a new tool (I prefer to call them toys), called a FoodLoop, it really makes quick work of something that would otherwise be tied with kitchen twine. No fancy knots here – just wrap and snap. The parfaits are a dessert you can feel guilt free about because they are made with Ricotta Cheese which provides calcium, not the usual sugar and fat of dessert, and fresh berries are a “Superfood”, full of antioxidants.
Put on your bunny slippers, pour a glass of wine, and cook.
Turkey Breast Stuffed with Fresh Herbs & Garlic
This turkey breast is wonderful on its own and the leftovers can be used in so many other dishes that it really is Stress Free. You can ask your butcher to de-bone the turkey breast for you.
1 Turkey Breast, about 7 pounds, boned with skin on
1 ½ cups of your favorite roughly chopped fresh herbs such as basil, parsley, rosemary, & thyme (chop and then measure)
4 cloves garlic, minced
½ teaspoon Fine Sea Salt
½ teaspoon freshly ground black pepper
1 teaspoon Extra Virgin Olive Oil
Additional salt & pepper
Equipment:
FoodLoop or kitchen twine
Parchment lined baking sheet or roasting pan (without cover)
Meat thermometer
Preheat oven to 375° – use the convection setting if you have it.
Lay turkey breast skin side down on a cutting board. Pound or cut into the flesh to make it as even a thickness as possible. It won’t be perfectly flat but you want to make it as even a thickness as possible.
Sprinkle with herbs, garlic, salt & pepper. Roll turkey breast and tie with twine or FoodLoop.
Rub the outside with extra virgin olive oil and sprinkle lightly with additional salt & pepper.
Place on a parchment lined baking sheet and roast for 50-60 minutes or until meat thermometer registers 155-160°. Remove from oven and let rest for 10-15 minutes. This will yield easier slicing and juicier slices.
©Barbara Seelig-Brown
Asparagus with Warm Shallot Vinaigrette & Candied Orange Peel
Equipment:
Saucepan for vinaigrette
Small saucepan for candied orange peel
Saucepan with Steamer insert for asparagus
Candied Orange Peel:
1 medium/large orange
Remove peel from medium to large thin skinned orange. Cut into thin strips. Cover with cold water, bring to boil and cook 10 minutes. Drain.
Place maple syrup in small saucepan and reduce to consistency that will coat the back of a spoon. Coat orange strips. Let cool and then use as garnish on asparagus.
Warm Shallot Vinaigrette:
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1 chopped shallot
Heat olive oil; add white wine vinegar, honey and shallot. Mix well and keep warm for drizzling over asparagus.
1-2 lb. fresh asparagus, lightly steamed, approx. 4 minutes.
To assemble:
Lay asparagus on oval platter, drizzle with shallot vinaigrette and garnish with orange peel.
Serve at room temperature.
©Barbara Seelig Brown
Gratin of Potato, Leek and Pancetta
Serves 6
3 large leeks or spring onions, white and pale green parts of leek, well washed, chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups half-and-half, scalded
1/4 cup grated Parmesan plus 2 tablespoons
1/4 cup grated Gruyere plus 2 tablespoons
Salt and freshly ground black pepper
1 1/2 pounds (about 3 medium-large) russet (baking) potatoes, peeled, cut into 1-inch cubes
4ounces Pancetta, sliced and chopped for topping.
Preheat oven to 400 degrees.
In a saucepan, cook the leeks in 2 tablespoons of the butter over medium heat, stirring, until they are softened. Add the flour and cook the mixture over low heat, stirring for 3 minutes. Add the half-and-half, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 5 minutes. Stir in 1/4 cup each of the Parmesan and Gruyere, mustard, nutmeg, and salt and pepper, to taste.
In a separate saucepan combine the potatoes with enough water and salt to cover them by 2-inches, bring the water to a boil, and simmer the potatoes for 1 minute. Drain the potatoes.
Transfer the potatoes to a buttered 1 1/2-quart baking dish. Spoon the leek mixture over the potatoes, sprinkle it with the remaining cheeses, and dot the top with the remaining butter. Sprinkle with pancetta.
Bake the gratin for 35 to 40 minutes, or until the potatoes are tender and the top is golden brown.
ãBarbara Seelig Brown
Roasted Turkey Sandwich with Arugula, Sun-Dried Tomatoes & Balsamic Vinaigrette
Yield: 4 servings
4 Slices Leftover Roasted Turkey Breast (or equivalent to fill 4 rolls)
4 Portuguese rolls
1 / 2 Cup sun-dried tomatoes, not in oil
1 bunch or 1 bag fresh Arugula
1 / 4 cup balsamic vinegar
1 clove roasted garlic – see recipe for Roasted Garlic
1 / 4 – 1 / 2 cup Extra Virgin Olive Oil
Fine sea salt
Freshly ground pepper
Equipment:
Salad Spinner
Chef’s knife, Serrated knife
Baking Sheet
Grill Pan
Medium bowl
Pour 1 / 4 cup balsamic vinegar into medium size bowl. Add a pinch of sea salt and garlic. Add 1 / 4 – 1 / 2 cup olive oil, a little bit at a time to ensure a good emulsion. Taste after 1 / 4 cup and adjust to your taste.
Wash and spin Arugula. Lay on paper towels to continue drying.
Slice Portuguese rolls through center vertically so that you have 2 larger, thinner flat pieces.
Place bottom of roll on baking sheet. Drizzle with balsamic vinaigrette. Layer turkey, Arugula and sun dried tomatoes. Season with freshly ground black pepper. Spread roasted garlic on top half of roll. Drizzle with additional balsamic vinaigrette. Place on top of turkey and press down.
You can serve immediately or wrapped tightly and held for several hours tightly wrapped.
ãBarbara Seelig Brown
Roasted Garlic
4 large heads of garlic
Extra Virgin Olive oil
Fine sea salt
Freshly ground pepper
Equipment:
Heavy duty aluminum foil
Ceramic basking dish
Preheat oven to 400 degrees.
Using chef’s knife, slice a thin piece off the top or stem end of the garlic to expose most of the cloves.
Place heads on large sheet of aluminum foil and drizzle with just enough olive oil to moisten the garlic, approximately 1 /2 teaspoon per head. This will vary depending on the size of the garlic.
Sprinkle with a dash of sea salt and freshly ground pepper.
Wrap up tightly and place in ceramic dish. Bake approximately 45 minutes or until very soft to the touch and a spreadable consistency.
Suggested uses:
Mash to a puree consistency and add to marinades, salad dressings or sandwich spread.
Variations:
Break cloves apart, drizzle with oil, season with salt and pepper and roast in foil 20-30 minutes.
Peel garlic cloves, drizzle with oil, season with salt and pepper and roast in foil 20 minutes.
ãBarbara Seelig Brown
Chinese “Turkey” Salad
Use the leftover turkey from your Roasted Turkey Breast with Fresh Herbs.
2 cups cubed roasted turkey
Salad:
1 medium head Napa Cabbage, julienne, reserve a couple of large leaves for serving
1 small Heart of Romaine, julienne
A handful of snow peas, julienne
1 cup toasted Pignoli nuts
Mix salad ingredients together.
Dressing:
2 teaspoons dry mustard
¼ cup rice wine vinegar
1 teaspoon peanut butter
1 teaspoon soy sauce
2 Tablespoons sesame oil
2-3 tablespoons canola oil
Salt to taste
Few turns’ fresh black pepper
Whisk dressing ingredients together.
Toss salad greens and dressing together. Add turkey.
Serve on large Napa cabbage leaves.
© Barbara Seelig Brown
Ricotta and Fresh Fruit Parfait
A refreshing light finish to any filling and satisfying meal.
Serves 4
15 ounces part-skim ricotta cheese
1 / 4 cup honey
1 tablespoon vanilla extract
2 pints fresh berries
Fresh mint leaves for garnish
Equipment: food processor with steel blade or a blender
Mix cheese, honey and vanilla in food processor until smooth.
Spoon into individual stemmed glasses and top with fresh fruit.
Serving Suggestions: Drizzle with melted chocolate.
Garnish with fresh mint leaf.
Can be layered in a sundae type dish or trifle bowl.
ãBarbara Seelig Brown
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