November 12, 2010

Ina Garten's new cookbook - just in time for Thanksgiving!

What's not to love about Barefoot Contessa? She just has THE most fabulous recipes! After we've worked our way through her other cookbooks, Ina has come out with a new one! Everything in Barefoot Contessa: How Easy is That? looks fabulous...I can't wait to test out her recipes. In particular, I can't wait to try the panko-crusted salmon, the snap peas with pancetta, and the chocolate hazelnut cookies!
Pick up a copy of this for yourself and Christmas presents at Circa! $35
Just in time for Thanksgiving! Check out the Barefoot Contessa's recipe for roast turkey with truffle butter
(serves 8)
Ingredients: (1) 12-14 lb. fresh kosher turkey (see note), giblets removed; 3 oz. white truffle butter, at room temperature; Kosher salt and freshly ground black pepper; (1) large yellow onion, unpeeled and cut into 8 wedges; (1) whole head of garlic, unpeeled and cut in half crosswise; (1) large bunch of fresh thyme; good olive oil
Directions: Preheat the oven to 325 degrees. Drain any juices from the turkey cavity and place the turkey on a rack in a large, shallow roasting pan, breast side up. Pat dry with paper towels.
Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear it. (Don't do this with rings on your finger!) Place the softened truffle butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
Sprinkle the cavity generously with salt and pepper. Place the onion, garlic, and half of the thyme sprigs in the cavity. Tie the legs together with kitchen string and tie one length of string around the bird and the wings to keep the wings close to the body.
Brush the turkey all over with olive oil and sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of leaves from the remaining thyme sprigs, chop them, and sprinkle on the turkey. Roast the turkey for 2.5 to 3 hours, until a meat thermometer placed in the center of the breast registers 160 degrees. Don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
Remove the turkey from the oven, cover tightly with aluminum foil, and allow to rest in the pan for 15 to 20 minutes. Carve and serve with the pan juices.
(Note: Instead of brining a turkey, use a kosher one such as Empire - it's already been salted!)
Recipe and photos taken from Barefoot Contessa; How Easy is That?
While the turkey is roasting, set the table!
small driftwood turkey $100
22x22 citron napkins $120 (set of 4)
22x22 natural/ citron napkins $120 (set of 4)
covered serving pottery $225
linen napkins $72 (set of 4)
22x22 brown and blue napkins $120 (set of 4)
pottery serving bowls
$30, $35, $42, $80, $90 (various sizes)
bread boards $85
large pottery bowls circa 1890 $250 each

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