Fifty-2

RECIPES: November 18, 2011
**There is no shopping list for these recipes**

Corn Souffle (a.k.a. Scalloped corn)

Serves: 6
This recipe can easily be doubled, but increase the cooking time by 20-30 minutes.

Ingredients:

1 (14.75 oz) can creamed corn
1 (14.75 oz) can corn kernels, drain and reserve the liquid
2 eggs
1/4 cup butter, cut into pieces
milk, enough to add to the corn liquid to make 1 cup
1 corn bread mix, i.e. Jiffy

Directions:
1. Preheat oven to 350°

2. Mix all ingredients, except corn bread mix. Make corn bread mixture and stir in with the other ingredients. Spread into a greased 8x8 dish.

3. Place in oven and bake for about 45 minutes or until browned and set. Stir after 20 minutes to reincorporate the corn bread mix. 

Recipe slightly adapted from Linda Moore (my sister's mother-in-law)




Roasted green beans with mushrooms
Serves: 6

Ingredients:
6 cups quartered cremini mushrooms (about 1 pound)
1 cup thinly sliced shallots
5 garlic cloves, chopped
1-1/2 lbs. green beans, trimmed
cooking spray
1-1/2 TBS canola oil
1 TBS chopped fresh thyme
1/2 tsp freshly ground black pepper
3/4 tsp salt


Directions:
1. Preheat oven to 450°


2. Combine first 4 ingredients on a jelly roll pan coated with cooking spray. Drizzle with oil; sprinkle with thyme and pepper. Toss well to coat. Bake for 30 minutes or until beans are lightly browned. Sprinkle with salt and toss to combine.


Recipe from Cooking Light magazine






Turkey Tetrazzini
Serves: 6
Makes great leftovers of leftovers too!


Ingredients:
2 TBS vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 lb. mushrooms, sliced
3 TBS chopped parsley
2 TBS thyme leaves
2 bay leaves
salt and pepper to taste
grated lemon zest
2 cups chicken broth
4 TBS butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 lbs cooked turkey breast, cut in chunks or shredded
1 lb egg noodles, cooked
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted (optional)


Directions:
1. Preheat oven to 350°.


2. Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.


3. Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms and turkey. Cook until heated through, do not let boil. Fold in the cooked noodles and mix to combine.


4. Spoon the mixture into a buttered 9x13 inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. bake until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.


Recipe from Tyler Florence






Turkey potpie
Serves: 6
* If you prefer, you can use refrigerated pie dough and skip step #2*


Ingredients:
2 cups chicken stock
5 TBS thyme, divided
1-1/4 cups plus 1 TBS all-purpose flour
2-1/4 tsp kosher salt
1 stick plus 7 TBS chilled unsalted butter
2 large egg yolks
9 oz. red potatoes, cut into 1/2-inch pieces
12 pearl onions, peeled and cut lengthwise if large (or frozen pearl onions)
1 medium leek, white and light green parts, washed and sliced into 1/4-inch thick rounds
2 medium carrots, sliced into 1/4-inch thick rounds
6 oz. mushrooms, quartered if large
1 cup milk
2 TBS chopped flat leaf parsley
zest of 1 lemon
1/2 tsp fresh ground black pepper
1 TBS heavy cream


Directions:
1. Preheat oven to 375°.


2. Combine 1 cup flour, 1/4 tsp salt and 1 TBS thyme leaves in a bowl of a food processor. Add 10 TBS chilled butter, cut into small pieces, and pulse until mixture resembles coarse meal. While food processor is running, add 3 TBS of ice water and 1 egg yolk, and process until the dough holds together. Turn the dough out onto plastic wrap, flatten into a circle and wrap well. Refrigerate at least 1 hour.


3. Melt the remaining 5 TBS butter in a large skillet over medium-high heat. Add red potatoes and pearl onions; cook stirring occasionally, about 5 minutes until potatoes start to turn golden. Add leek, carrots, and mushrooms; cook 5 minutes more. Add remaining 1/4 cup plus 1 TBS flour, and cook, stirring for 1 minute. Stir in the chicken stock and the milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add the turkey pieces, parsley, the remaining 2 TBS thyme, the lemon zest, remaining 2 tsp salt and the pepper; transfer to an ovenproof casserole. Set aside.


4. Roll out the dough until it is 1/4-inch thick, and transfer to a baking sheet. Transfer to the refrigerator and allow to chill 15 minutes. In a small bowl, whisk together the remaining yolk and heavy cream to make an egg wash. Working quickly, place the dough over the top of the chicken mixture, and tuck the extra dough around the edges. Cut slits on the top to allow the steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes.


Slightly adapted from The Martha Stewart Living Cookbook




Raleigh Tavern Bakery Apple Pie
*Again, refrigerated store-bought pie dough also works well.*

Pastry ingredients:
3 cups all-purpose flour
1 tsp salt
1 cup shortening (up to 1/4 of which may be butter)
1 egg, lightly beaten
1/2 cup very cold water


Pastry directions:
Combine the flour and salt. Cut in the shortening with knives or a pastry blender until the mixture is mealy. add the beaten egg and 1/4 cup water. Gradually add the remaining water if necessary to make a soft pastry. Chill well. Roll out the pastry 1/8 inch thick on a floured surface.


Apple filling ingredients:
7 to 8 tart apples, peeled and thinly sliced
1 TBS lemon juice
3/4 to 1 cup sugar
2 TBS flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp mace
1 to 2 TBS butter


Filling directions:
1. Preheat oven to 400°.

2. Sprinkle the apple slices with the lemon juice. Combine the sugar, flour. cinnamon, nutmeg, cloves and mace. Add the apple slices and mix gently until they are well-coated. Fill the pastry lined pie plate with the apple mixture. Dot with the butter. Add the top crust. Press the edges together firmly, flute and slash vents in the center of the crust. Dust with sugar for sparkle if desired. Bake for 50 to 60 minutes or until apples are done and the crust is golden brown.


This is a 20th century adapted recipe from a 1796 cookbook. You can find this pie at the Tavern in Williamsburg, Virginia.


Brown Sugar Pound Cake
Serves: 12
This cake smells and tastes like caramel!

Ingredients: 
cooking spray
3 TBS dry breadcrumbs
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter or stick margarine, softened
2 cups packed light brown sugar
1 TBS vanilla extract
3 large eggs
1 cup milk
1 TBS powdered sugar

Directions:
1. Preheat oven to 350°


2. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.


3. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla. Beating until well-blended. Add eggs, 1 at a time, beating well after each addition. add flour mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.


4. Spoon batter into prepared pan. Bake for 1 hour and 5 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake.


Recipe from Cooking Light magazine