Posts Tagged ‘bread’

Unintentionally, I’ve gotten a bit behind on this blog lately. It’s time to get back in the swing of things, and get back to making more of Alton’s good eats. Summer heat has hit us lately, so I have been making lots of light dishes (like gazpacho and summer rolls) that do not require turning on the oven. After episode 104, I will officially have finished cooking my way through seven seasons of Good Eats, which will put me at the half-way point of this project; I still have a long way to go, but I’m getting there!

French Toast

Alton’s version of French toast begins the night before you plan to have it for breakfast. Prior to bed, set out eight slices of bread, sliced 1/2″ thick; this will allow the bread to dry out overnight.

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Eight slices of bread, set out overnight.

Before bed you will also make the custard by combining 1 C half-and-half, 2 T warm honey, 1/4 t Kosher salt, and 3 eggs. Set the custard in the refrigerator overnight.

In the morning, preheat the oven to 375 and pour the custard into a pie or cake pan.

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Chilled custard poured into pie plate.

Place two slices of the air-dried bread into the custard, soaking them for 30 seconds on each side.

Transfer the soaked slices of bread to a rack over a sheet pan, letting them sit for at least two minutes; Alton says this step is key, as it allows the custard to fully penetrate the bread, and any excess custard can drip away.

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Soaked bread draining on a rack over a sheet pan.

Next, preheat a large non-stick skillet over medium-low heat. Ideally, you want your skillet to be at 350 degrees for cooking, which I was able to check with an infrared thermometer. If you do not have an infrared thermometer, you can test your skillet with some butter; if it foams when you add it to the skillet, it is ready.

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Skillet preheated to ~350.

Once your skillet is hot, butter the skillet and add your two soaked bread slices, allowing them to cook until golden brown on both sides.

While your toast cooks, repeat the soaking/draining steps with two more slices of bread. Transfer the cooked toast to your rack over a sheet pan. Continue soaking, draining, and cooking until all of your toast has been cooked. Finally, place your rack of toast in the oven for five minutes before serving with butter, fruit, syrup, or whatever floats your boat.

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Toast in the oven for 5 minutes.

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French toast with butter and maple syrup.

In the episode, Alton said that the dual cooking method (skillet and oven) results in French toast that is tender on the inside and crispy on the outside, and he was right. His French toast is very lightly sweetened and has a richness without being dense. Prepping the custard and bread the night before makes morning prep pretty easy, and finishing the toast in the oven means you can have everyone’s toast ready at the same time – no eating in shifts! Great French toast recipe!

Bruschetta

According to Alton, bruschetta should really only consist of five ingredients:  bread, garlic, olive oil, salt, and pepper. Alton’s recipe begins with slicing a narrow loaf of Italian or French bread on the bias, and about 3/4″ thick. Toast the bread under a broiler for about two minutes per side, or until golden.

While the toast is hot, rub it with a head of garlic that has been cut in half to expose the cloves.

Brush the toast with some good olive oil, and sprinkle on some pepper and coarse salt.

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Bruschetta with soup.

I enjoyed Alton’s bruschetta as a side to a cauliflower soup. Although Alton’s recipe is incredibly simple, it is quite delicious in its simplicity and makes a great side dish. The key with a recipe like this is to use high-quality ingredients. I will caution that this bruschetta packs a big punch of garlic, but I love garlic, so that’s not a problem for me. When I was 15, my mom and I traveled to Atlanta to spectate at the 1996 Olympics. While there, we stayed with a family who shared with us a version of bruschetta they had eaten while in Italy, and that version is still my favorite. For their recipe, you rubbed toasted bread with a raw garlic clove and dipped the bread into good olive oil, followed by grated Parmesan. After that, you topped the bread with a few leaves of fresh basil, a couple thin slices of campari tomato, salt, and pepper. I just like the added freshness from the basil and tomato.

Welsh Rarebit

Although I had heard of Welsh rarebit, I had never eaten it before making it for this episode. Alton made his rarebit in a camp stove by his fireplace, but I made mine on the stove over low heat. Maybe if I were making this recipe in December… Anyway, regardless of your vessel, begin by melting 2 T butter.

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Melting 2 T butter.

Once the butter has melted, whisk in 2 T flour.

Next, add 1 t Dijon mustard, 1 t Worcestershire sauce, 1/2 t Kosher salt, and 1/2 t pepper.

Whisk in 1/2 C good dark beer and 3/4 C heavy cream.

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Dark beer for rarebit.

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Dark beer and cream added to pan.

Once combined, gradually add 6 ounces of shredded cheddar cheese, a handful at a time.

When the cheese is incorporated and the mixture is smooth, season the mixture with a few drops of hot sauce, to your taste.

Spoon the sauce over four slices of toasted bread and enjoy (Alton prefers rye bread, but my bakery did not have any).

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Welsh rarebit.

Since I have no other Welsh rarebits to compare this recipe to, I can only say that we liked it, though it isn’t a “pretty” meal. The type and quality of beer you use does matter, as the beer flavor is quite prominent in this dish, and I would like to experiment with some other beers to see which works best. To me, this really is a cold weather meal, as it is heavier comfort-like food. It seems like it would be a great dinner after a day of skiing or sledding. On that note, this would also be an easy camping meal. This recipe makes enough sauce for at least eight slices of toast, so I refrigerated the leftover sauce and reheated it gently on the stove a couple days later. This is another easy, tasty recipe, and it was fun to try a dish that I had only previously heard of.

It’s been a while since I last posted. While I actually prepared the recipes from this episode of Good Eats weeks ago, I am only just now having time to sit down and actually write them up. Since I last made a post, we have left town a couple times, Ted finished up chemo and had scans (clear – yay!), we hosted a clear scan party, and my mom ended up in the hospital/had surgery. Hopefully things will slow down here at some point!

Anyway, the subject of the 64th episode of Good Eats was squash, and particularly winter squash. Needless to say, this episode would have been more ideal if it had popped up during cooler months of the year. Thankfully, you can purchase winter squash at any time of the year.

Squash Soup

First up in this episode was Alton’s squash soup. Alton used two Kabocha squash to make his soup, though he stated you could use any hard winter squash; I could not find Kabocha squash at my store, so I used acorn squash.

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The hounds, checking out my acorn squash.

You first need to quarter your squash and remove the seeds. Alton quartered his squash by hitting a vegetable cleaver with a wooden mallet.

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Quartered acorn squash.

Brush the squash quarters with melted butter, sprinkle them with Kosher salt and pepper, and stick them in a 400-degree oven.

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Quartered acorn squash, brushed with melted butter and sprinkled with pepper and Kosher salt.

According to Alton, your squash should be tender and roasted within 25 minutes, but my squash took nearly an hour to become tender.

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Squash, after roasting for almost an hour.

When your squash are cool enough to handle, use an ice cream scoop to remove their flesh. You will need six cups of cooked squash, and the easiest way to measure this is using displacement. You can do this by putting the squash in a large measuring vessel with 1 1/2 C chicken stock; when the liquid line hits 7 1/2 C, you know you have 6 C of squash. Dump the squash/stock in a pot and add 1 1/2 C additional chicken stock, 4 T honey, and 1 t grated ginger.

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Squash in soup pot, along with chicken stock, honey, and grated ginger.

Heat the soup over medium-high heat until bubbles begin to form on the surface, and process the soup with an immersion blender until smooth. Finally, finish the soup by stirring in 1/2 C heavy cream, 3 big pinches of Kosher salt, 2 small pinches of white pepper, and 6 grates of nutmeg on a microplane grater.

Simmer the soup over medium heat until it is heated through. Serve in bowls with sour cream. We ate this soup with goat cheese toasts on the side.

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Finished squash soup with sour cream.

Ted is not particularly fond of squash, but he thought this soup was “pretty good.” Honestly, I found this soup to be a little too sweet, so I would consider cutting down on the honey. The sour cream does help to cut the sweetness also. This would be a perfect soup for a chilly night, so it did not seem apropos when we were eating it in the heat of summer. This is a good, easy, traditional squash soup, and it would come together in minutes if you prepped the squash ahead of time.

Butternut Dumplings with Brown Butter and Sage

Of the recipes in this episode, I was most excited to make Alton’s squash dumplings. For this recipe, you will need a one-pound butternut squash.

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A one-pound butternut squash.

Halve the squash, remove the seeds, brush the flesh with olive oil, and sprinkle them with Kosher salt and pepper.

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Halved squash, brushed with olive oil and sprinkled with Kosher salt and pepper.

Roast the squash in a 375-degree oven for 45 minutes, or until tender. When you put the squash into the oven, also add 4 medium russet potatoes to the oven, taking care to prick their flesh with a fork first.

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4 medium russets, skin pricked with a fork.

While your vegetables are roasting, you can gather your other ingredients:  Kosher salt, 1 1/2+ C flour, and an egg, lightly beaten with a pinch of nutmeg.

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One egg, to be beaten with a pinch of nutmeg.

Once the vegetables are cool enough to handle, mash the flesh of the squash together with the flesh of the potatoes, mashing only until combined.

Using a wooden spoon, stir the egg and 1/2 C flour into the squash/potato mixture. You want to add flour gradually until you have a dough that is slightly wet, but not sticky.

While Alton only needed a small amount of flour to get his dough to the proper consistency, I ended up needing over 5 C of flour to get my dough to the point where I could handle it; several online reviewers had this same problem. Once your dough is ready, bring a pot of salted water to a boil. On a floured surface, turn out your dough and divide it into eight equal balls.

One at a time, roll each ball into a 1/2-inch thick snake, and cut each snake into 1/2-inch pieces.

At this point, you can cook the dumplings or place them on a floured baking sheet and freeze for later use. To cook the dumplings, add them to the boiling water in batches, removing them from the water as they float to the surface. To cease cooking, place the boiled dumplings immediately in ice water before drying them on a tea towel.

Next, heat a skillet over high heat, adding 1 T softened butter. Once the butter is melted, add 2 chopped sage leaves and 1 C of the boiled/cooled/dried dumplings. Cook the dumplings until they are golden brown and crispy on all sides.

Serve the dumplings with lots of Parmesan cheese and pepper.

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A bowl of dumplings with Parmesan and pepper.

We really liked these dumplings, though they definitely needed a healthy sprinkle of Kosher salt in addition to the Parmesan and pepper. The dumplings are fairly dense, but delicious with their crispy exteriors and softer interiors. The dumplings are slightly sweet and pair greatly with the savory browned butter, sage, and Parmesan. I will say that the process of making the dough was much more tedious than Alton demonstrated in the show, but we ended up with enough dumplings for at least three meals. I foresee making these again, especially in the Fall.

Pumpkin Bread

Last up in this episode was Alton’s pumpkin bread recipe. Ideally, for this recipe you will want to use fresh pumpkin, but I had to settle for canned pumpkin since it was the middle of July. Either way, you will need 3 C of pumpkin; if using fresh pumpkin, grate the flesh. You will also want to toast 1 C of pumpkin seeds for 5 minutes at 400 degrees. I purchased pumpkin seeds that were already toasted. In a bowl, sift together 2 C flour, 2 t cinnamon, 1/2 t Kosher salt, 1 t baking soda, and 1/4 t baking powder.

In a separate large bowl, beat 3 eggs and gradually add 1 1/2 C sugar.

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3 eggs, beaten with 1 1/2 C sugar.

Once the sugar is incorporated, slowly whisk in 3/4 C vegetable oil. Finally, add 1 t vanilla extract.

Fold the pumpkin mixture into the egg mixture, along with the cup of toasted pumpkin seeds.

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Pumpkin and pumpkin seeds added to egg mixture.

Finally, add the dry ingredients to the wet mixture, and fold everything together. Pour the batter into a nonstick loaf pan and bake at 325 degrees for 75 minutes, or until the tip of a paring knife comes out clean.

Cool the bread in the pan for 15 minutes before turning the bread onto a rack to cool completely. If you prefer to make muffins instead of bread, divide the batter among muffin tins and bake for 30 minutes at 325 degrees.

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Alton’s pumpkin bread.

This is a very delicious pumpkin bread, but I really did not care for the texture of the pumpkin seeds. I found the pumpkin seeds to be very chewy from absorbing the moisture of the bread. I definitely plan to make this bread again, but I will be omitting the seeds. The bread itself has just the perfect amount of sweetness, is very moist, and has loads of pumpkin flavor.

Mojo Moulies

It was amidst the moving boxes and clutter that I made my first Good Eats recipe in our new home. Continuing with the third season of the show, I prepped Alton’s version of mussels. As with several of the recipes I have made in my Good Eats project, I was again dealing with an ingredient that I had never prepared myself. I fondly recall a delicious dish of moules et frites that I got at a restaurant in Walla Walla, Washington, so I was hopeful that Alton’s mussels would prove to be likewise as delicious.

The online version of this recipe is a little goofy, in that it calls for a total of only 20 mussels, while 10 mussels will be used as part of the sauce. If you watch the episode of the show, however, Alton specifies that you should count on 15-20 mussels per person for an entree portion, while 7-8 mussels make for a great appetizer. Oh, and he recommends that you purchase enough for an extra serving, just in case some mussels need to be thrown away. My store happened to only have about 25 mussels. Rather than waiting for another day, I bought all of the mussels they had, figuring we could always eat more bread if we were still hungry. To store mussels at home, Alton tells you to put them in an open bucket or bowl, covered with a damp paper towel and a bag of ice, and to change the ice daily. I used my mussels within a few hours of buying them, but I still stored them this way.

Mussels ready for storage.

Mussels ready for storage.

Mussels topped with a damp paper towel...

Mussels topped with a damp paper towel…

...and a bag of ice.

…and a bag of ice.

Very few ingredients are needed for this recipe.

Other ingredients for the dish:  garlic, olive oil, leek, tomato, white wine, and Kosher salt.

Other ingredients for the dish: garlic, olive oil, leek, tomato, white wine, and Kosher salt.

Chopped leek.

Chopped leek.

Chopped garlic.

Chopped garlic.

Diced tomato.

Diced tomato.

To begin, you sweat leeks and garlic in olive oil, along with a pinch of Kosher salt. You will want to do this in a fairly large, lidded stockpot, in which you can nest a colander or steamer basket to hold the mussels.

Leeks and garlic sweating in olive oil.

Leeks and garlic sweating in olive oil.

While the vegetables sweat, you can clean your mussels with a brush. You will also need to remove any beards with needle-nose pliers. Many of my mussels still had their beards. Discard any mussels that are open.

Slightly blurry photo of cleaned mussels.

Slightly blurry photo of cleaned mussels.

Meanwhile, once the leeks have softened, add chopped tomato and white wine, increase the heat, and bring to a boil.

Tomato added to the pan.

Tomato added to the pan.

Wine added to the vegetables.

Wine added to the vegetables.

Once boiling, put the colander of mussels inside the pot, add the lid, and set a timer for three minutes. When the timer goes off, make sure all of the mussels are open; if any are unopened, move them around a bit and cook for another 30 seconds. If any mussels are still not open, throw them away, and divide the other mussels among individual serving bowls.

Steamed mussels.

Steamed mussels.

Add the meat of 10 mussels to the pot with the vegetable mixture and cooking liquid, and puree to a smooth consistency with an immersion blender.

Cooking liquid after steaming mussels.

Cooking liquid after steaming mussels.

Ten mussels added to cooking liquid for sauce.

Ten mussels added to cooking liquid for sauce.

Pureed sauce.

Pureed sauce.

Pour this sauce over the mussels, sprinkle with parsley (I forgot to add the parsley), and serve with crusty bread.

Mussels in sauce, served with bread.

Mussels in sauce, served with bread.

We ate our mussels as an entree and had a large proportion of sauce to mussels. The mussels themselves had the fresh taste of the ocean; I always think they taste exactly like the ocean smells. The sauce was, to me, the best part of the dish. It had a great balance of sweetness and acidity, along with a hint of brininess from the mussels, and it was great to dip good bread in. The mussels were really good, but Ted and I agreed that we really think we would prefer a bowl of clams, if given our choice of shellfish.

When Alton Brown was filming Good Eats, he and his crew produced eight special episodes, in addition to the regular seasonal episodes. Seeing as Ted and I will be having our Thanksgiving dinner with his parents this year, we decided we would have my parents over to our house for an early Thanksgiving dinner, which we had yesterday. It just so happens that the first of the Good Eats special episodes has a Thanksgiving theme, so, of course, I used the recipes from this special episode to fill our (first – lucky us!) Thanksgiving table this year.

Ted and I have only hosted Thanksgiving once at our house. In 2010, we hosted both sets of our parents, along with Ted’s aunt and uncle. It was particularly cold and snowy that year, and Ted was in charge of cooking the turkey. My dad contributed our family’s favorite stuffing with blue cornbread and chorizo sausage, and everyone else brought a side dish or two to share. Ted chose to follow Alton’s turkey recipe from this episode of Good Eats. He’ll tell you it turned out dry, but the rest of us thought it was very good. The highlight of the day was when Ted and my dad were carving the turkey. As we did not have a carving board, they were carving the bird on a pull-out cutting board under the kitchen counter. The bird was quite hefty, causing the cutting board to slant toward the kitchen floor, and all of the turkey’s juices began running off the edge of the board. We all saw a huge mess about to form, but Hitcher, the hound, stepped in to save the day, positioning himself perfectly so the juices would run straight into his open, waiting mouth. Ellie, my now mother-in-law, was laughing so hard that I thought she was going to fall over.

Good Eats Roast Turkey

I was nervous yesterday, as I was cooking my first turkey. While I have always contributed something to Thanksgiving dinner, I have never before had the responsibility of cooking the almighty bird. I carefully watched Alton’s preparation of the recipe. For this recipe, he recommends a 14-16 pound turkey, but we purchased a 13 pound turkey since we would only have four people eating. To begin, you want to thaw your turkey for two-three days prior to Thanksgiving. I started thawing my turkey Monday evening. To thaw, Alton recommends putting your turkey (in a pan) inside a Styrofoam cooler with ice packs. Since we have two hounds, my turkey thawed safely in the guest bathroom shower.To monitor the temperature, he suggests sticking a probe thermometer through the top of the cooler, with an alarm set to go off at 38 degrees. We did not have a probe thermometer, but after watching the episode, I realized it would really be a necessity to properly prepare a turkey the Alton way. I purchased this thermometer at Amazon, which happens to be the same one Alton uses in the episode.

Turkey thawing in cooler.

Turkey thawing in cooler.

As an alternative, if you need to thaw your turkey very quickly, you can put your turkey in a five-gallon bucket of cool water, changing the water every three to four hours; it should take ~six to eight hours. Note:  Always thaw your turkey in its original wrapping. Did you know that turkeys are only technically considered frozen if they are below zero degrees? A refrigerated turkey is one between one and 24 degrees, while a fresh turkey is at, or above, 26 degrees. My probe thermometer went above 40 degrees, but the turkey still felt quite frozen, so I left it in the cooler until late Wednesday night. Sometime while your turkey is thawing, you want to make your brine. You can make the brine up to two days ahead, and you will want to make it early since it needs to chill. For the brine, combine vegetable stock, Kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a pot. I ended up adding my ginger later, as I did not have any in the house.

Brine ingredients:  vegetable broth, brown sugar, allspice berries, Kosher salt, and peppercorns. Not pictured:  candied ginger.

Brine ingredients: vegetable broth, brown sugar, allspice berries, Kosher salt, and peppercorns. Not pictured: candied ginger.

Brine on the stove, minus the candied ginger.

Brine on the stove, minus the candied ginger.

Bring this mixture to a boil, and then allow it to cool to room temperature with a lid on the pot. Once cool, you want to thoroughly chill the brine in the refrigerator.

Candied ginger. I added this after my brine had cooled, as I did not have any.

Candied ginger. I added this after my brine had cooled, as I did not have any.

Cooled brine with candied ginger added.

Cooled brine with candied ginger added.

Thanksgiving morning, or late the night before (this is what I did), combine your brine with a gallon of heavily iced water in a five-gallon bucket.

Brine plus ice water in a bucket.

Brine plus ice water in a bucket.

Remove the turkey’s guts, give him a rinse, and place him into the brine, breast down. You want to put the breast down since it tends to dry out the fastest. Alton tells you to leave your turkey in the brine for six to eight hours, though the online recipe says you can leave the bird in the brine for up to 16 hours. Since Alton tells you in the episode that you can begin the brining process late in the evening prior to your cooking day, I went with that. Regardless of how long you choose to brine your turkey, you want to flip it over once in the middle of the brining period. What about stuffing? Alton calls stuffing “evil” in this episode. Why? Not only is it potentially unsafe to cook stuffing in the bird because of possible foodborne illness, but it also causes your turkey to take longer to cook, which can result in a dry bird. Now, I grew up with parents who always stuffed the bird, and none of us have ever gotten sick because of it, so I am not overly frightened of stuffing. But, since the goal of my blog project is to cook all of the Good Eats recipes as closely to how Alton does them on the show, there was no stuffing in my bird yesterday. Instead, once I was ready to cook my turkey, I removed it from the brine, rinsed it off, and patted it dry, placing it on a rack over a sheet pan.

My 13 pounder.

My 13 pounder.

I microwaved a sliced onion and a sliced red apple in some water for a minute on high. When you remove the apple and onion from the microwave, throw a cinnamon stick into the liquid to steep for a couple of minutes also.

Sliced apple and onion, microwaved with some water, and steeped with a cinnamon stick.

Sliced apple and onion, microwaved with some water, and steeped with a cinnamon stick.

While this is steeping, put some fresh rosemary and sage into the cavity of the bird; I did two big sprigs of rosemary and one bunch of sage.

Sage and rosemary to go in turkey's cavity.

Sage and rosemary to go in turkey’s cavity.

Rosemary and sage in the bird.

Rosemary and sage in the bird.

You want to tuck the turkey’s wings up under its body to prevent them from burning. If your bird has its legs tied, leave this on. My turkey did not have its legs tied, but I tucked them inside its skin, which held them in place nicely. After a few minutes of steeping, add the apple, onion, and cinnamon stick to the cavity of the bird. It is easiest to use tongs to do this. I crammed as much of these aromatics into the bird as I could fit.

Apple, onion, and cinnamon stick placed in the bird.

Apple, onion, and cinnamon stick placed in the bird.

Leave the turkey popper thermometer in the bird, but ignore it. Here is where one of the biggest tricks of Alton’s recipe comes in, and this is not mentioned in the online recipe. You want to take a large piece of foil and fold it into a large triangle.

Turkey triangle.

Turkey triangle.

Oil this “turkey triangle” and mold it so it covers the breast of the bird, and then set it aside for later.

Oiled turkey triangle.

Oiled turkey triangle.

Molding the turkey triangle to the breast.

Molding the turkey triangle to the breast.

What is the purpose of the turkey triangle? Dark meat is perfectly cooked at 180 degrees, while white meat is ready at 161 degrees. Since there is this discrepancy in temperature, you will use the triangle to protect the breast meat, while allowing the dark meat to cook more quickly. This will result in a bird that has perfectly cooked white AND dark meat. Now, coat the outside of your turkey with oil and insert your probe thermometer into the thickest part of the breast, ensuring that you do not hit any bones, as that can result in a false temperature reading.

Turkey, filled with aromatics and oiled up.

Turkey, filled with aromatics and oiled up.

Probe inserted into deepest part of breast.

Probe inserted into deepest part of breast.

Set your alarm to go off when your turkey’s temperature hits 161 degrees.

Starting temperature of my turkey (42), and end goal temperature (161).

Starting temperature of my turkey (42), and end goal temperature (161).

Now, the turkey is ready for the oven. Place it in a 500 degree oven for 30 minutes. When the 30 minutes are up, place the previously molded turkey triangle onto the bird, protecting the breast. I did not get a picture when I did this. Decrease the oven temperature to 350 degrees and wait for your alarm to sound. How easy is that? Alton recommends that you place the turkey in the oven legs first, but my turkey would only fit sideways. According to Alton, a 14 pound bird will take about two hours to cook, but my 13 pound bird took two hours and 45 minutes. Cooking time will depend on the starting temperature of your bird (mine was at 42 degrees), the size of your turkey, and your oven. When your bird is done cooking, remove it from the oven and let it rest for 15 minutes.

Turkey, photo bombed by the hound.

Turkey, photo bombed by the hound.

Turkey, fresh from the oven.

Turkey, fresh from the oven.

If you have a classic round charcoal grill, you can use the lid of your grill to cover your turkey while it rests. If not, foil will suffice.

Turkey resting under foil.

Turkey resting under foil.

When ready to carve, use an electric knife. To best carve your turkey, carve between the legs and the body first, going down until you hit the joint. Press on the leg with your hand until it pops, and then use the knife to cut the rest of the way through. Next, to carve the breast, cut horizontally toward the center of the bird at the wing line, and then make slices perpendicularly down to the initial cut. This will result in perfect slices of white meat. My turkey could not have turned out any better. It was golden brown on the outside, while incredibly juicy and moist on the inside. The white meat, in particular, shocked everyone with how moist it was.

Moist, flavorful, perfectly cooked white AND dark meat.

Moist, flavorful, perfectly cooked white AND dark meat.

The turkey was loaded with flavor, without being salty. We all agreed that it was great, including the Coonhounds, who howled while the turkey was carved and were all too willing to clean up the turkey juice trail that led from the kitchen to the garage; when you live with hounds, and an always-hungry cat, you must hide your Turkey in the garage while you eat your Thanksgiving dinner. Though this was my first turkey, I cannot imagine that I will ever prepare a turkey another way, but I do have to say that my dad has cooked some amazing turkeys with his basted, grilled method too. Oh, and if you have leftover turkey, Alton says it freezes very well – just be sure to wrap it in both foil and plastic before freezing. Seeing as Ted and I both just finished delectable leftover turkey sandwiches, I do not think our leftovers will need to be frozen! Long story short, if you do not yet have a turkey plan for Thanksgiving, try Alton’s turkey. It is wonderful.

Here is a synopsis of my turkey timeline to give you an idea of how this recipe plays out:

  • Sunday afternoon – purchased turkey.
  • Monday, 5:30 pm – began thawing turkey in cooler.
  • Wednesday morning – made and chilled brine.
  • Wednesday, 11:45 pm – put bird in brine.
  • Thursday, 4:00 pm – took bird out of brine.
  • Thursday, 4:30 pm – put bird in oven.
  • Thursday, 7:15 pm – bird done when temperature reached 161 degrees.
  • Thursday, 7:30 pm – carved bird.

 

Tart Cranberry Dipping Sauce

To go along with your perfect turkey, in the Thanksgiving special, Alton shows you how to make a cranberry dipping sauce. The recipe for this sauce can be found here, which for some reason shows up as under a different Good Eats episode. I happen to like the gelatinous cranberry sauce you can buy in a can, but it truly does not compare to a dish made with fresh cranberries. For Alton’s cranberry concoction, combine 12 ounces of frozen cranberries (the online recipe calls for a pound), orange juice, ginger ale, maple syrup, light brown sugar, the zest of an orange, and a pinch of Kosher salt in a saucepan. I could not find frozen cranberries, so I used fresh cranberries.

Sauce ingredients: cranberries, OJ, ginger ale, maple syrup, brown sugar, Kosher salt, and the zest of an orange.

Sauce ingredients: cranberries, OJ, ginger ale, maple syrup, brown sugar, Kosher salt, and the zest of an orange.

All of the ingredients in a saucepan.

All of the ingredients in a saucepan.

Bring this mixture to a boil, decrease the heat to medium, and cook it for 30 minutes. A skin will form on the surface of the sauce, so skim that off.

A skin formed after 30 minutes on the stove.

A skin formed after 30 minutes on the stove.

After skimming off the skin.

After skimming off the skin.

If you have an immersion blender, you can use that to blend the sauce. Our immersion blender is incapacitated, so I used a traditional blender to blend my sauce.

Into the blender.

Into the blender.

Completed cranberry sauce.

Completed cranberry sauce.

Tart cranberry dipping sauce.

Tart cranberry dipping sauce.

Serve this sauce in individual ramekins for each diner to dip their turkey in. This sauce really does pair nicely with turkey, as it is quite tart and contrasts nicely with the meat. It is loaded with cranberry and orange flavor, and is a brilliant cranberry red, which also adds a lot of color to the Thanksgiving table. Also, you can make this sauce ahead of time and reheat it while your turkey is resting. I would definitely make this again to pair with turkey. It does make quite a large volume of sauce, so I am already thinking of other ways to use it. Perhaps we will have to have this with some homemade pound cake and vanilla ice cream for dessert one night! If you are looking for a new way to incorporate cranberries into your Thanksgiving dinner, or an alternative to gravy, this is a fun (and easy!) one to try.

Sweet Corn Bread Pudding

The final recipe Alton prepares in “Romancing the Bird” is for his Sweet Corn Bread Pudding. I happen to love stuffing, especially my dad’s, at Thanksgiving, so I was happy to see that Alton made this bread pudding, as it is along the lines of stuffing. Again, this is a nice recipe for Thanksgiving, as you can make it early in the day and reheat it in the oven while your turkey is resting, which means you are not scrambling to make a bunch of things at the last second.

Ingredients for bread pudding:  pepper, Kosher salt, onion, creamed corn, butter, cream, eggs, baking powder, cornmeal, rosemary, thyme, and Parmesan.

Ingredients for bread pudding: pepper, Kosher salt, onion, creamed corn, butter, cream, eggs, baking powder, cornmeal, rosemary, thyme, and Parmesan.

To begin, heat an iron skillet and melt some butter.

Preheating iron skillet.

Preheating iron skillet.

Melting butter.

Melting butter.

Add a diced onion (the online recipe calls for half an onion, but Alton uses a whole onion in the show) and some chopped, fresh rosemary and thyme.

Onion sweating in butter.

Onion sweating in butter.

Onion, butter, rosemary, and thyme.

Onion, butter, rosemary, and thyme.

In the meantime, mix together, in a bowl, a can of creamed corn, heavy cream, two eggs, cornmeal, baking powder, Kosher salt, and some pepper.

Creamed corn, cream, eggs, cornmeal, baking powder,  Kosher salt, and pepper.

Creamed corn, cream, eggs, cornmeal, baking powder, Kosher salt, and pepper.

Once this is combined, fold in some shredded Parmesan cheese and cubed bread; the recipe calls for French bread and Alton uses Italian bread in the show.

Whisked mixture.

Whisked mixture.

Folding in Parmesan.

Folding in Parmesan.

Folding in bread cubes.

Folding in bread cubes.

11-21-14 023 Pour this over the onion, butter, and herbs in the iron skillet and put it in a 350 degree oven for 50 minutes.

Bread mixture added to skillet.

Bread mixture added to skillet.

Corn bread pudding straight from the oven.

Corn bread pudding straight from the oven.

I have kind of a negative perception of bread pudding in general, as I have had some very soggy, wet bread puddings. This recipe, however, produced a pudding with the texture of a moist cornbread, which reminded me of the texture of my dad’s stuffing when it is cooked inside the turkey. The flavor of the herbs, especially the rosemary, really came through, along with the onion. You could also taste the Parmesan cheese, yet the pudding was hardly cheesy. I thought this was great, especially as a stuffing stand-in. And, again, it was super easy! I could see making this to serve with chili too. We all liked this too, and I foresee making it again in the future, though I would opt for Dad’s stuffing, if given the choice.

All in all, our Thanksgiving dinner was quite successful and delicious. We all liked all of the dishes and they will likely appear on our table again, especially the turkey. You cannot go wrong with any of Alton’s Thanksgiving recipes.

A decent Thanksgiving dinner, if I say so myself.

A decent Thanksgiving dinner, if I say so myself.