Italian Thanksgiving for 8

If you've ever made a traditional Thanksgiving dinner, you know it's a lot of work. And if you only have one oven, as I do, it really creates a challenge timing everything perfectly. Add relatives and it's enough to bring tears! But guess what? You don't have to roast a whole turkey, when you can make "Turkey Osso Bucco". I know traditional osso bucco uses veal shanks, but it is a wonderful method of preparing turkey, as well. The turkey is braised with vegetables, fresh herbs, wine, and stock, then topped off with an aromatic gremolata. Trust me, this recipe tastes as good as your house will smell! No one will miss the often bland roast turkey! To make it a complete holiday meal, I would start with an antipasto platter, then serve it with a simple green salad, risotto or polenta, or even mashed potatoes, and plenty of crusty bread to mop up the amazing sauce! Chardonnay and Sauvignon Blanc would compliment it nicely. End it with a slice of pumpkin pie and you'll have a unique and memorable Thanksgiving, with a lot less trouble!

Turkey Osso Bucco

Serves 8

Ingredients:

1 half-breast of turkey, cut into 4 pieces (ask your butcher)

2 turkey thighs (or 6 thighs, if you don't want to use the turkey breast, thighs will ensure it is moist and flavorful)

Kosher salt and freshly ground black pepper

1/3-1/2 cup all-purpose flour, for dredging

Canola oil, enough to coat the bottom of your pan

1 onion, finely diced

2 carrots, peeled and finely diced

2 celery stalks, finely diced

1 generous tablespoon tomato paste (I buy Amore Tomato Paste in a tube - great invention!)

1 cup dry white wine (I use Madiera - I love it with turkey and think it adds better flavor than white wine)

4 cups low-sodium chicken broth (or less depending on the size of your pan, see below)

1 large fresh rosemary sprig

2 large fresh thyme sprigs

2 bay leaves

2 whole cloves

Gremolata

1/4 cup chopped fresh flat-leaf parsley

Zest of 1 lemon

2 garlic cloves, minced

1 teaspoon minced fresh rosemary

Pinch of salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper, then dredge in the flour, shaking off any excess.

In a heavy roasting pan or any oven-safe pan large enough to fit the turkey pieces in a single layer, heat enough oil to cover the bottom of the pan, over medium/medium-high heat. Add the turkey and brown on both sides. Transfer to a plate and reserve.

To the same pan, add the onion, carrot, and celery. Season the vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaves, and cloves to the pan. Bring to a boil, then cover the pan with lid (if it has one) or cover tightly with foil and transfer to the oven. Braise until the turkey is fork tender, about 1 hour and 45 minutes, turning after 1 hour.

When the turkey is almost done, combine the gremolata ingredients in a bowl with fingers. Slice the turkey (it's so tender, it usually falls off in pieces) and arrange in shallow serving bowls. Season the sauce to taste with salt and pepper (go very light on the salt, because the gremolata is salty), and ladle some over each serving. Sprinkle each serving with a large pinch of gremolata.

Recipe adapted from Giada's Kitchen by Giada de Laurentiis.

A Tin Pot, a Coffee Sack, and a Bag of Seeds

John Chapman was born in Massachusetts in 1774. He served in the Continental Army under George Washington during the Revolutionary War. After ending his military service, he apprenticed at a nursery in Pennsylvania, where he would pick apple seeds from the pomace produced by a local cider mill. While apples grown from seed are most likely too unpalatable to eat, they are perfect to make cider. John realized a great opportunity. He packed up his seeds and headed west in a hollowed out log, barefoot, donning his tin pot on his head, and wearing a coffee sack as a shirt! He would stop along uninhabited places along the river banks, plant some of the seeds, and hire a local boy to maintain and sell the trees to future new settlers, who no doubt would be eager for some hard cider! John, who became known as "Johnny Appleseed," would then travel further west, planting his apple nurseries along the way. 

In addition to his love of apples, John was a missionary for The New Church. He would offer to tell stories and read the church doctrine in exchange for a place to sleep, if the weather dictated. According to The Botany of Desire, by Michael Pollan (one of my favorite books ever!), John preferred the company of children and Native Americans. In fact, it is rumored that he'd once been engaged to marry a ten-year-old girl, but she broke his heart. (Creepy!) According to Robert Price, who wrote a biography about John in 1954, he "had the thick bark of queerness on him." And finally from Pollan, "By the 1830s, John was operating a chain of nurseries that reached all the way from western Pennsylvania through central Ohio and into Indiana. It was in Fort Wayne that Chapman died in 1845-wearing the infamous coffee sack, some say, yet leaving an estate that included some 1,200 acres of prime real estate. The barefoot crank died a wealthy man."

So in honor of John's apples, and the fact that apple cider is now available in stores, I want to share this wonderful recipe for "Cider and Sage Pork!" Not only is this recipe quite delicious, it's easy and quick! Basically, you slice a pork tenderloin into medallions, sear them, set them aside, and make a sauce of shallots, sage, sherry vinegar, mustard, apple cider, and a splash of cream, all in the same pan! Done! I like to serve it with green beans (but without the pecans and basil) and whipped sweet potatoes (substituting pure maple syrup for the chipotle). It makes a beautiful fall dish that is as interesting as Johnny Appleseed!

Cider and Sage Pork

Serves 4

Ingredients:

1 1/4 pound pork tenderloin, trimmed and silver skin removed

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1/4 cup shallots, finely chopped

1 1/2 teaspoons fresh sage, chopped

4 teaspoons sherry vinegar

1/2 cup low sodium chicken broth

1/4 cup apple cider (not hard cider, usually in the produce area of the grocery)

1 teaspoon Dijon mustard

3/4 teaspoon cornstarch

1 tablespoon heavy whipping cream

Fresh sage leaves for garnish (optional)

Directions:

Cut the pork tenderloin into 12 pieces. (Tip: Cut the tenderloin in half, then cut each half in half, then cut each of those into three pieces. Voila!) 

Sprinkle both sides of the pork medallions with salt and pepper. Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add pork; cook 3 minutes on each side or until done. Remove pork from pan; cover to keep warm.

Add remaining oil, shallots, and chopped sage; cook 2 minutes. Stir in the vinegar. Whisk broth, cider, mustard, and cornstarch together. Add the mixture to the pan; bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. Remove from heat. Stir in cream. Serve with the pork and garnish with sage leaves, if desired.

Recipe slightly adapted from CookingLight.

Pan de Muertos

Halloween is over. Now what? Let me take you to Mexico, for Dia de los Muertos or Day of the Dead. In Mexico, Day of the Dead is celebrated on November 1 (for children and infants) and November 2 (for adults), to honor and celebrate the lives of the dead. These dates correspond to the Catholic, All Saints Day and All Souls Day, brought to Mexico by the Spaniards. However, Day of the Dead has been celebrated for centuries, all the way back to the Aztecs, when it was celebrated for the entire month of August. Day of the Dead is a time to remember the dead, by cleaning their grave sites, adding flowers (particularly marigolds), gathering pictures, favorite foods and drinks of the deceased, and by eating sugar skulls and Pan de Muertos or Bread of the Dead. It may sound morbid, but it isn't. After all, wouldn't it be nice to know that you wouldn't be forgotten?

In honor of the tradition of Day of the Dead, I'm offering an authentic recipe for Pan de Muertos or Bread of the Dead. It is an exotic yeast bread, flavored with a hint of anise, sugar, milk, and eggs. Sometimes other flavors are added, like cinnamon and orange, but it is it's shape that makes it distinctive. Pan de Muertos is traditionally decorated with sugar, two "bone-shaped" pieces of dough, and topped with a skull or tear shape to represent sorrow. Something like this:

Pan de Muertos (Bread of the Dead)

Serves 14-16

Ingredients:

For the dough

1/4 cup butter

1/4 cup milk

1/4 cup warm water

3 cups all-purpose flour

1-1/4 teaspoon active dry yeast
1/2 teaspoon salt

1 teaspoon anise seed

1/4 cup white sugar

2 eggs, lightly beaten

2 teaspoons orange zest

For the glaze

1/4 cup white sugar

1/4 cup orange juice

1 tablespoon orange zest

2 tablespoons colored or white sugar

In a small saucepan over medium-low heat, mix together the milk and butter until the butter is melted. Remove from the heat and stir in the warm water.

In a large mixing bowl, combine 1 cup of flour, yeast, salt, anise seed, and sugar, blending well. Stir in the warm milk mixture, eggs, and orange zest, mixing until well blended. Slowly add flour, 1 cup at a time to create the dough. Place the dough onto a floured surface and knead until smooth and elastic, about 5 minutes. If the dough is too sticky, add a little more flour.

Place the dough in a lightly greased bowl, cover with plastic wrap and set in a warm place. Allow the dough to rise until doubled in size, about 2 hours. Punch the dough down, removing 1 fistful of the dough and set that aside. Take the larger portion of dough and place it on a baking sheet, shaping it into a round dome.

Using the dough you had set aside, shape two small, long bone shapes to be placed on top the dome. Lightly cover the dough with plastic wrap and allow it to double in size, about 1 hour. Bake in a 350 degree pre-heated oven for about 25 to 35 minutes. Remove from the oven and place on wire rack to cool slightly.

In a small saucepan over medium heat, mix together the 1/4 cup of white sugar, orange juice, and orange zest, stirring until it comes to a boil. Remove from the heat and brush over the warm bread. Sprinkle with colored or white sugar. 

Recipe adapted from Texas Cooking Online.