Makes one 9-inch pie
If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.
- CRUST:
- table salt
- sugar
- cold water
- FILLING:
- heavy cream
- whole milk
- large eggs plus 2 large yolks
- vanilla extract
- sugar
- maple syrup
- grated fresh ginger
- ground cinnamon
- ground nutmeg
- table salt
Serves 10 to 12
Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.
- TURKEY:
- fresh thyme
- low-sodium chicken broth
- table salt
- ground black pepper
- GRAVY:
- low-sodium chicken broth
- unsalted butter
- unbleached all-purpose flour
- bay leaves
- Salt and ground black pepper
Serves 4
Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked. For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.
- extra virgin olive oil
- table salt
- sugar
- Ground black pepper
- Lemon wedges for serving
Serves 6
- Dressing:
- olive oil
- lemon juice
- balsamic vinegar
- Dijon mustard
- minced fresh thyme leaves
- Salad:
- olive oil
- Shaved Parmesan cheese for garnish
Serves 8
Use a light-colored traditional skillet instead of a darker non-stick skillet for this recipe to easily monitor the butter’s browning.
- sliced almonds
- lemon juice
- water
- Salt
Total Cooking Time: 10 minutes
Preparation Time: 10 minutes
Active Cooking Time: 0 minutes
Make Ahead: Serve immediately
Yield: 1/4 cup, enough to dress 8 to 10 cups lightly packed greens
Difficulty: Easy
Vinaigrette may be the most useful sauce in any cook’s repertoire. In addition to dressing greens, vinaigrette can be used as sauce for chicken, fish, vegetables that have been grilled, poached, or steamed.
The ingredient list is short and method is simple. So what’s the problem? Basic vinaigrette doesn’t stay together. By the time you pour the dressing over greens and get the salad to the table, this emulsified sauce has broken and you end up with vinegary bites of salad and oily bites. We will show you how to make a foolproof vinaigrette that won’t break.
This vinaigrette works with nearly any type of greens but is especially well suited to mild, tender greens. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the greens.
Master the technique and you can change the vinegars, the oils, and the seasonings to create dozens of dressing. This recipe yields enough dressing for 8 to 10 cups of lightly packed greens, enough for four generous portions of salad.
http://www.americastestkitchenfeed.com/learn-to-cook/2013/02/foolproof-vinaigrette-in-3-easy-steps/
- Dijon mustard
- ⅛ Teaspoon table salt
- ground black pepper
Serves 4 to 6 as a side dish
As an alternative to broiling, you can bake the eggplant in the upper third of a 375-degree oven for 20 to 25 minutes, turning it once. The effect is virtually the same. If you want to make these slices as a main course, the recipe will serve 2.
- table salt
- extra-virgin olive oil
- balsamic vinegar
- minced garlic
- - 3 tablespoons minced fresh parsley leaves or finely shredded fresh basil
- Ground black pepper
Serves 8 to 10
- low-sodium chicken broth
- minced fresh thyme leaves
- sherry vinegar
- unsalted butter
SERVES 4 TO 6
When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt. It is important to use a piece of thickly sliced prosciutto in this recipe; thin strips will become tough and stringy. An equal amount of thickly sliced pancetta or bacon can be used in place of the prosciutto. Serve the chicken with boiled potatoes, noodles, or polenta to absorb extra sauce.
WHY THIS RECIPE WORKS:
For a chicken Canzanese recipe that was tender and juicy, we opted for chicken thighs, which contain more connective tissue than breasts. We made a rich flavor base with prosciutto and garlic, then added white wine and chicken broth to our recipe, which we simmered in a wide, shallow skillet. We then returned the chicken to the pan and cooked it in the oven uncovered, which allowed our chicken Canzanese’s sauce to reduce and also preserved its crispy skin.
http://www.americastestkitchenfeed.com/cooking-science/2013/01/we-prove-it-low-and-slow-is-best-for-braising-meat/
- olive oil
- Ground black pepper
- unbleached all-purpose flour
- dry white wine
- low-sodium chicken broth
- whole cloves
- whole fresh sage leaves
- bay leaves
- red pepper flakes
- juice from 1 lemon
- unsalted butter
- Table salt
Makes about 6 cups
This recipe makes enough gravy to accompany a 12- to 14-pound turkey with leftovers. If you are roasting a very large bird and want to double the recipe, prepare the gravy in a Dutch oven. White wine adds a welcome note of acidity to gravy, but in a pinch you can use more chicken broth in its place. Make sure you’ve added 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.
- vegetable oil
- Reserved turkey giblets and neck
- low-sodium chicken broth
- water
- fresh thyme
- parsley stems
- unsalted butter
- all-purpose flour
- dry white wine