Sunday, November 28, 2010

Turkey Roulade

One week before Thanksgiving I saw Ina Garten prepare this on TV. And I said, "That's what I will make this year!"

It was delicious.


  • 3/4 cup large-diced dried figs, stems removed
  • 3/4 cup dried cranberries
  • 1/2 cup Calvados or brandy
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 1/2 cups diced onions (2 onions)
  • 1 cup (1/2-inch-diced) celery (3 stalks)
  • 3/4 pound pork sausage, casings removed (sweet and hot mixed) (I used only sweet)
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons pine nuts, toasted
  • 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
  • 1 1/2 cups chicken stock, preferably homemade
  • 1 extra-large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
  • 3 tablespoons unsalted butter, melted


1. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

2. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

3. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.) (This is what I did.)

4. Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.

5. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.)

6. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

7. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Note: I used a roasting pan. After one hour I felt that the turkey roulade was not browning sufficiently, so I raised the oven temperature to 400. Total cooking time was 2 hours and the turkey roulade was moist and very flavorful.

Here's my plate:

I also made butternut squash (not pictured; flavored with maple syrup), garlic mashed potatoes, and Roasted Brussels Sprouts with Sun-dried tomatoes (These I trimmed, cut in half, seasoned with Kosher salt and pepper and 2 tablespoons of olive oil and roasted in oven for about 30 minutes, turning once and adding the sun-dried tomatoes the last five minutes. Susan made the cranberry sauce, to which she adds mango.

Do you have a favorite turkey recipe?
I would love to hear from you!

If you want distinctive nature, documentary or portrait photography--photography with soul that inspires you to live a more artful and beautiful life,
please contact me. Thank You!

Tuesday, November 23, 2010


My son and daughter love this!

And I make it every Thanksgiving morning for them.

Very popular at breakfast or in Japanese boxed lunches called obento, this omelette has a delicate sweet flavor and a pretty layered look when sliced. You may have tried it already at sushi shops, where a thin slab of rolled omelette is seved atop vinegared rice, wrapped in a strip of nori seaweed. This recipe can be adapted so that it contains more or less sugar, and dashi broth may also be added, depending on your preferences. For a colorful variation, try adding chopped parsley to the beaten eggs before frying. Made without sugar it is delicious in sandwiches and rolled sushi.
6 eggs
2 tablespoons sugar
2 teaspoons soy sauce
2 tablespoons sake or mirin
2 teaspoons vegetable oil
Beat the eggs well and blend in the sugar, soy sauce, and sake. Heat oil in a large skillet. Over low heat, add 1/6 of the egg mixture and let it spread evenly over the bottom of the skillet. As the egg becomes half-done, roll it from one edge of the skillet tot he other and let it rest on one side of the skillet. Pour a similar amount of the egg mixture into the skillet, making sure it spreads underneath the resting omelette roll. When this new layer becomes half-done, fold the first omelette roll inside, rolling from edge to edge. Repeat with another 1/6 of the egg mixture until you have a fairly think omelette roll. Slice into thick sections and serve.
Note: It is best to use a square skillet. I like a little bit more soy sauce in the mixture.

Have you ever eaten Tamago-Yaki? I would love to hear from you!

Thursday, November 18, 2010

Mandarin Orange and Arugula Salad

Looking for a "WOW" salad? This IS it!


2 teaspoons Dijon mustard
5 tablespoons mandarin orange juice
2 tablespoons Orange Muscat Champagne Vinegar
1 tablespoons Walnut Oil
1 tablespoon minced orange zest
1 teaspoon sugar
1 teaspoon poppy seeds
6 cups arugula, washed and patted dry
1 cup mandarin oranges
1/4 cup nicoise olives, halved
1/4 cup chopped walnuts
Parmesan shards


1. In a large bowl, blend first seven ingredients and set aside.
2. Divide the arugula among eight salad plates. Top the arugula with the mandarin oranges, olives, and nuts. Drizzle the dressing over, then place the Parmesan on the salads.

~Based on a recipe from Great Good Food by Julee Rosso.

Do you have a favorite salad recipe?
I would love to hear from you!

If you want distinctive nature, documentary or portrait photography--photography with soul that inspires you to live a more artful and beautiful life,
please contact me. Thank You!

Sunday, November 14, 2010

Maple Glazed Sockeye Salmon with Broccoli Rabe

Simple. Sensual. Seriously Delicious.

That's steam rising from the Broccoli Rabe!


  • 1/4 cup pure maple syrup
  • 3 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 lb Sockeye Salmon
  • 1 tablespoon olive oil
  • 4 teaspoon minced garlic
  • 1 ounce sun-dried tomatoes, sliced (about ½ cup)
  • 1 pound broccoli rabe, trimmed and cut into 2-inch pieces
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


Preheat oven to 425. In shallow dish, combine syrup, soy sauce and red-pepper flakes. Add salmon and turn to coat; set aside. Meanwhile, in large skillet, heat olive oil. Add garlic and sun-dried tomatoes; cook about 1 minute. Add broccoli rabe, water, salt and pepper. Stir and cover; cook over medium heat until soft, about 5 minutes. While broccoli rabe cooks, put sockeye salmon on a baking tray (I always put it first on a piece of aluminum foil) and cook for 10--12 minutes.

Do you have a favorite Salmon recipe? Or Broccoli Rabe?
I would love to hear from you!

If you want distinctive nature, documentary or portrait photography--photography with soul that inspires you to live a more artful and beautiful life,
please contact me. Thank You! 

Monday, November 1, 2010

Pasta & Shrimp in Broccoli Rabe Sauce

My daughter LOVES shrimp so I made this for her on Sunday for dinner.


1 pound fresh shrimp, peeled and deveined
1 bunch Broccoli Rabe
12 oz Gemelli pasta (My daughter's favorite!)
1 cup chicken stock (Preferably homemade!)
1/4 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon lemon juice


1. Cook Broccoli Rabe in boiling water (I cooked it in the pasta water which was a pot of homemade chicken stock!) for about 6-8 minutes. Drain (I use one of those pots where you can lift out the colander and keep liquid in pot.) , reserving 1/4 cup of the stock. Set aside about half of the Rabe and cover to keep warm. In a food processor, puree remaining Rabe with the reserved cooking liquid till nearly smooth, but still slightly chunky.

2. Meanwhile, cook pasta till al dente. Add shrimp and remaining Rabe at the last minute. Drain.

3. In a saucepan stir together chicken stock, sour cream, flour, salt and pepper. Add Rabe puree and lemon juice. Cook over medium heat till thickened and bubbly. Add sauce to pasta mixture and toss to coat. Serve immediately. This dish does not require Parmesan cheese.