Jesus said we are the salt of the earth. What does this truth mean for our daily lives?
A few key ingredients create a recipe for a welcoming dining space.
Happy Thanksgiving! This is our menu from the Thanksgiving photo shoot in Issue No. 1
prep time: 10 minutes
cook time: 2 hours 15 minutes
yield: serves 6
- 6-7lb Bone-in, skin-on turkey breast
- 2 tbsp extra virgin olive oil
- 4 cloves crushed fresh garlic
- 1/2 tbsp rosemary
- 1/2 tbsp thyme
- salt & pepper to taste
Preheat oven to 325.
Make a seasoning paste of olive oil, garlic, rosemary and thyme, salt and pepper.
Rub seasoning paste all over the turkey, spreading some under the skin, as well.
Set the turkey on the rack of the roasting pan.
Roast 1 ½ to 2 hours. If the skin is getting too brown, tent the turkey with aluminum foil. Test in several spots for an internal temp of 165.
Remove from oven and let rest 15 mins on a platter before slicing.
prep time: 5 minutes
cook time: 15 minutes
yield: serves 6
- 2 honey crisp applies, diced with skin on
- 3 strips of pancetta, diced and browned
- 1 8oz bag cranberries, fresh or frozen
- 1/2 cup white wine
- 1 cup unfiltered apple juice or cider
- salt and pepper to taste
Dice up a sweet, juicy apple with the skin on. Honey crisp would be great for this.
Brown some pancetta in a saucepan with 1 tsp olive oil. Add in the apple and cranberries. Toss to coat with the rendered bacon.
Pour in white wine and apple juice or non-spiced cider. If you’re a clove person, this would be a good place to use just the slightest hint of clove for an added layer of flavor.
Stir to combine. Bring to a boil, then reduce to a simmer. Cook until thick. You may want to use a hand-held potato masher to slightly macerate the fruit once it’s cooked. Adjust with salt and pepper by taste. Serve as an accompaniment for the turkey.
prep time: 20 minutes
cook time: 1 hour 15 minutes
yield: serves 6
- 4 shallots, thinly sliced
- 3/4 Cup all purpose flour
- 1/4 Cup Panko bread crumbs
- 1 stick butter, plus more for sauté
- 1 lb French green beans, trimmed
- 8 oz crimini mushrooms, diced
- 1 cup low sodium organic chicken stock
- 1 clove of garlic, minced
- Whole nutmeg
- 1 Cup heavy cream
Preheat the oven to 350.
Make a mix of flour, breadcrumbs, and butter seasoned with a little salt and pepper. Toss the shallots in this mixture to coat.Shake off the excess, and spread shallots out on a greased baking sheet.
Cook in the oven until golden brown, 10 -15 minutes, turning them a couple of times during the cooking process. If they brown too quickly, cover with tin foil, checking on them throughout.
When the onions are done, remove from oven and set aside.
Meanwhile, set a pot of salted water on the stove to boil.
Clean the green beans (trim the ends) if not already done. Blanch in the boiling, salted water for about 5 minutes. They should still be bright green when you remove them from the pot.
Drain and set aside.
Put a couple of tablespoons of butter into a cast iron skillet on the stovetop.
Sauté the mushrooms in this butter until they golden brown, and have been rendered of some of their liquid. Salt and pepper to taste. At the very end of this process, add in the minced garlic (that way, it won’t burn and become bitter) and the tiniest bit of freshly grated nutmeg.
Sprinkle in a tablespoon of flour and toss with the mushrooms to coat. Cook for about 1 minute, to get rid of the flour taste.
Pour in 1 cup of chicken stock and whisk everything together.
Bring to a boil, then reduce to simmer. Add in the heavy cream. Cook this mixture until thick, about 6-8 minutes. If the pan gets dry, stir in a little water to thin it out.
Stir in the blanched green beans and 1/2 of the crispy shallots.
Move entire mixture to an 8×8 casserole dish or cook in the cast iron skillet.
Back for 10 minutes. Top the pan with the remaining shallots.
Bake until bubbly, about 5 more minutes. Serve immediately.