Food & Recipes: December 2010 Archives

Wednesday December 22, 2010

Turkey tips

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Leftover Turkey, Mushroom and Sausage Pot Pie

It's easy to assemble a pot pie using leftovers from the big feast: toss chopped roasted turkey with cooked vegetables, moisten with gravy, fill a baking dish, top with mashed potatoes and bake until bubbly. But if you don't want the reincarnation of your Christmas dinner to so closely resemble the original, adding sausage and mushrooms will put a new spin on it. This freezes well, so you can assemble then stash it away to pull out later this winter when you need an effortless meal. (Bake it from frozen.) Inspired by the Fairmont le Château Frontenac in Quebec City.

2 Tbsp. each canola or olive oil and butter

1 large onion, chopped

2-3 cups sliced mushrooms

1 Tbsp. chopped fresh rosemary or thyme

1 lb. hot or mild fresh Italian sausages (about 2 sausages)

3-4 cups chopped leftover turkey (or roast chicken)

1/2 cup white wine or Madeira (optional)

2 Tbsp. flour

1 Tbsp. butter or olive oil

2 cups low-sodium chicken stock

1/4 cup chopped fresh Italian parsley

1/2 pkg. frozen puff pastry, thawed, or pastry for a single-crust pie

To make the filling, heat the oil and butter in a large skillet set over medium-high heat. When the foam subsides, add the onions, mushrooms, and rosemary or thyme; sauté until the moisture cooks off and vegetables begin to brown, about 8 minutes. Add the sausage, squeezed out of its casing, and sauté until no longer pink, breaking up with spoon. Add turkey and wine and cook, scraping up the browned bits on the bottom of the pan, until the moisture evaporates.

In a small dish, stir together the flour and butter and add it to the pan along with the stock; bring to a boil. Simmer until the sauce thickens, stirring often, about 3 minutes. (If it's not thick enough, add a bit more flour, whisked into a small amount of the sauce and then added back to the pan.) Stir in the parsley and season with salt and pepper. Transfer to a baking dish. (The pie can be made ahead to this point; cover and chill overnight and when it's time to bake, cover with pastry first.)

When you're ready to bake the pie, preheat the oven to 400°F. Roll out the puff pastry or regular pastry dough on a lightly floured surface until it's about the same size as your baking dish; drape over the filling. If you like, brush the edge of your baking dish with some beaten egg to act as glue to keep the pastry in place. Cut a few slits in the top and if you like, brush with some lightly beaten egg. Bake for 20-40 minutes, or until bubbly and golden (It will take longer if the filling is chilled or has been frozen.) Let the pie rest 10 minutes before serving. Serves 6-8.

Categories: Columnists, Food & Recipes

Wednesday December 15, 2010

Elk tenderloin

Roast Elk Tenderloin, Squash Hash & Wild Rose Game Reduction

Served at the James Beard House in New York. This recipe comes from the CRMR cookbook, Simple Treasures (2008 Touchwood Publishing). The cookbook can be purchased at CRMR at Home, as well as at any CRMR lodge or restaurant. This recipe is the perfect introduction to Rocky Mountain Cuisine.

You will need:

1 ½ lb elk tenderloin (can be substituted with either venison or beef)

SAUCE:

3 cups reduced game or beef stock
½ cup red wine
½ cup port wine
2 tbsp butter
1 tsp crushed juniper berries
1 tbsp chopped shallots
2 tbsp rosehip jelly
salt & pepper

SQUASH HASH:

2 cups butternut squash, peeled, ½ inch dice
½ cup pearly onions
½ cup fresh chanterelles
½ cup teardrop tomatoes, halved
1 tbsp chopped chives & thyme
2 tbsp butter
1 tbsp oil
salt & pepper

In a saucepan, melt butter and sauté shallots and juniper until light brown, add red wine, port and stock.

Simmer stock and reduce by two thirds. Pass through fine sieve, add jelly and continue cooking until sauce starts to thicken. Adjust seasoning and keep warm.

Season Tenderloin with salt and pepper and sear in hot frying pan, then place in 425F/220C degree oven for 12-15 minutes for medium rare cooking. Remove tenderloin and let rest for ten minutes before cutting.

Saute squash in butter and oil until it starts to brown slightly. Add onions and chanterelles and continue for further 4-5 minutes, drain any excess fat, add seasoning and herbs.

To assemble place potato hash in center of plate, arrange sliced tenderloin against hash and drizzle sauce around edge of plate.