To parody the song from the Broadway show, Annie Get Your Gun, “Anything you can do with veal, I can do better with turkey”

Menu 1

Roman-Style Saltimbocca

turkeycutlets1

This traditional Roman dish is classically made with veal but can also be made with turkey.

Serves 4

Ingredients:                                                                                                                                                                                                                                                                                                     

  • 4 boneless turkey cutlets (about 4 ounces each)
  • Salt and black pepper
  • 8 thin slices prosciutto
  • 8 sage leaves, more for garnish
  • 3/4 cup flour
  • 2 tablespoons butter, divided
  • 1 1/2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • Lemon wedges

Directions:

Sprinkle each cutlet lightly with salt and pepper. Top with a slice of prosciutto and a sage leaf.
Place cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling-pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the cutlets.

Spread the flour on a shallow plate and dip the cutlets in it, lightly coating both sides.
Heat a tablespoon of butter and the olive oil in a large pan. When the butter begins to foam, add the cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.
Add wine to the hot pan and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let the wine reduce by half, then add the chicken broth and reduce again.
Remove the pan from the heat and swirl in remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper, then pour over the reserved cutlets. Serve immediately with lemon wedges.

Cacio e Pepe Pasta

Ingredients:

  • Kosher salt, to taste
  • 1 pound spaghetti
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly cracked black pepper
  • 1 1/2 cups finely grated Pecorino Romano cheese

Directions:

Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta.

Meanwhile, heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly.

Sprinkle the Pecorino Romano cheese over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to serving bowl.

Garlic Green Beans

4 Servings

Ingredients:

  • 1 1/4 pounds green beans, trimmed
  • 1/4 cup chopped flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1 ounce (about 2 tablespoons) toasted almonds,
  • 2 tablespoons extra-virgin olive oil
  • 2 large cloves garlic, minced
  • Salt and freshly ground pepper to taste

Directions:

Bring a large pot of water to a boil.  When the water comes to a boil, salt generously and add the green beans. Boil for four minutes, then drain and dry on a kitchen towel.

Mix together the parsley, lemon zest and almonds in a small bowl. Heat the oil over medium heat in the same pan used for the green beans and add the garlic. As soon as it begins to sizzle, stir in the beans. Toss for about a minute until the beans are coated with oil and cooked garlic, then stir in the parsley mixture. Stir for a minute, and season to taste with salt and pepper.

Transfer the beans to a platter or serving dish, scrape the almond mixture remaining in the pan over the top and serve.

Menu 2

Sautéed Scaloppine with Tomato Vinaigrette

turkeycutlets4

Serves 4

Ingredients:

  • 4 boneless turkey cutlets, about 6 ounces each
  • 2 tablespoons olive oil
  • salt to taste
  • freshly ground black pepper
  • flour for dredging
  • 1 cup Tomato Vinaigrette (see recipe below)

Directions:

1. Prepare the Tomato Vinaigrette. Keep the vinaigrette warm.
2. Lay the turkey between two pieces of waxed paper, and flatten each cutlet with the flat end of a mallet until thin.
3. Heat the olive oil in a large, nonstick skillet until hot. Season the cutlets with salt and pepper and dredge it in flour. Sauté the turkey over high heat, about 1 minute on each side. Remove to a warm platter and serve, topped with the vinaigrette.

Tomato Vinaigrette                                                                                                                                                                   

Makes 2 Cups

Ingredients:

  • 1 3/4 cups (14 oz.)Pomi strained tomatoes 
  • salt to taste
  • freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped, fresh basil or dill
  • 1 1/2 tablespoons extra virgin olive oil

Directions:

Place the tomatoes, vinegar and salt in a saucepan. Bring to a boil and reduce the mixture to a thick consistency, about 5 minutes. Remove from the heat, place the sauce in a glass container and cool over ice.
Place the mustard and lemon juice in a food processor. With the machine running, add the basil and olive oil. Add the cooled tomato mixture and puree until smooth.
The vinaigrette can be stored in the refrigerator for 1 week.

Fennel Layered with Potatoes and Bread Crumbs

Ingredients:

  • 2 pounds Yukon Gold potatoes
  • 1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)
  • 1 cup firmly packed fresh breadcrumbs
  • 1/2 cup freshly grated Pecorino Romano  or Parmigiano-Reggiano Cheese
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 medium cloves garlic, minced
  • 5 tablespoons extra-virgin olive oil
  • 2-1/2 teaspoons kosher salt
  • Freshly ground black pepper

Directions:

Peel the potatoes and slice them as thinly as possible, about an 1/8 inch thick. Put the sliced potatoes in a large bowl of cold water to keep them from browning.

Cut the fennel in half lengthwise. Slice the fennel crosswise as thinly as possible, about an 1/8 inch thick. You should have about 4 cups.

In a another bowl, combine the breadcrumbs, cheese, parsley, and garlic. Mix well with your hands, making sure the garlic is evenly distributed.

Position a rack in the center of the oven and heat the oven to 400ºF. Lightly spray the bottom and sides of a 9×13-inch baking dish with olive oil cooking spray.

Without draining the potatoes, use your hands to lift out about one-third of the slices and arrange them in the bottom of the baking dish, overlapping them slightly. (The water clinging to them will generate steam as they bake and you will need less oil in this dish.)

Season with 1/2 teaspoon of the salt and a couple of grinds of the pepper. Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture. Drizzle with 1 tablespoon of the oil. Top the potatoes with half of the sliced fennel, spreading it evenly. Sprinkle the fennel with 1/2 teaspoon salt, 1/4 cup of the breadcrumb mixture, and 1 tablespoon of the oil.

Repeat this layering process, ending with a top layer of potatoes. Season the top layer with the remaining 1/2 teaspoon salt and some more pepper. Mix the remaining breadcrumb mixture with the final 1 tablespoon oil and sprinkle over the top of the casserole.

Cover the dish tightly with aluminum foil and bake for 40 minutes (be sure the aluminum foil is sealed tightly all around the baking dish, or there won’t be enough steam to cook the potatoes).

Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 25 to 30 minutes longer. Let rest at least 10 minutes before serving.

Quick Broiled Asparagus

While the fennel potato casserole is resting, cook the asparagus in the broiler as described below.

Directions:

Take 1 bunch of asparagus and cut off the tough ends. Wash lightly and let dry completely.

Place asparagus on a cookie sheet or the bottom of a broiler pan.

Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.

Move oven rack to the top and turn broiler on low. Cook for 5-10 minutes depending on thickness.

Menu 3

Turkey Cutlets with Mozzarella and Roasted Red Peppers

turkey-cutlets

Servings: 4                                                                                                                                                                                                                                                                                                                             

Ingredients:

  • 1 large roasted red bell pepper, cut into 4 wedges
  • 2 teaspoons olive oil
  • 4 (1/2-inch-thick) turkey breast cutlets (about 1 pound)
  • 2 teaspoons chopped fresh sage plus extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup dry Marsala wine
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 teaspoons butter
  • 3/4 pound Fettuccine or cooked rice

Directions:

Cook pasta according to package instructions.

Heat oil in a saute pan over medium heat. Season turkey with chopped sage, salt, and pepper. Cook turkey in pan 2 1/2 minutes per side. Arrange peppers and cheese on top of turkey and pour Marsala and broth to pan. Place the lid on the pan and cook 45 seconds or until cheese is melted. Using a slotted spoon, remove turkey cutlets to a plate and keep warm.

Let Marsala mixture boil about 1 1/2 minutes or until liquid is reduced to 1/3 cup. Take pan off of heat and whisk in butter.  Place turkey cutlets over pasta on serving plates and spoon sauce over turkey.  Sprinkle with chopped sage.

Tip: to roast pepper:

Seed red bell pepper and cut into quarters. Lay pepper quarters, flesh side down on a foil covered baking sheet; broil 10 minutes or until skin is black. Put peppers in a plastic bag and let rest, sealed for 10 minutes; peel off skin.

Crispy Parmesan Broccoli

4 servings

Ingredients:

  • 1 pound broccoli, rinsed, dried, and cut into flat sided small pieces
  • 1/2 cup refrigerated egg substitute
  • 1/2 cup Panko Lemon Pepper Bread Crumbs
  • 1/2 cup Parmesan cheese, finely grated

Directions

Preheat oven to 425 degrees F.

In a small bowl combine the bread crumbs and cheese.

Put the broccoli in a large bowl, add the egg substitute and toss with your hands to coat.

Sprinkle in the bread crumb and cheese mixture and toss to combine.

Transfer to a baking sheet, flat side down,  and roast for 12 minutes.

Menu 4

Turkey Osso Bucco

6 servings

Ingredients:

  • 6 turkey thighs
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 2 carrots, finely diced
  • 2  celery stalks, finely diced
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry white wine
  • 5-6 cups reduced-sodium chicken broth
  • 1 large sprig fresh rosemary
  • 2 large sprigs fresh thyme
  • 2 bay leaves

Directions:

Preheat the oven to 375 degrees F.
Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
In a heavy roasting pan large enough to fit the turkey thighs in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a bowl and reserve.
In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables 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 2/3 up the sides of the turkey. Add the herb sprigs and bay leaves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender about 2 hours, turning the turkey after 1 hour.

Easy Parmesan Risotto

Ingredients:

  • 4 cups chicken broth
  • 2 cups water
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 large shallot, peeled and finely diced 
  • 2 cups Arborio Rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan Cheese
  • 1 teaspoon lemon juice
  • Salt and pepper

Directions:

Heat the broth and water ( total 6 cups) in a pot and keep warm.
In a heavy Dutch oven pan, heat 1 tablespoon of the butter and the oil and cook the shallot over medium heat until it is translucent.
Add the rice and stir to coat.
Add the wine, and cook over medium heat until the wine is almost absorbed.
Reduce the heat to medium low, and add 5 cups of the hot liquid.
Cook for 18 minutes stirring just twice during this period or until the rice is just al dente.
Add 1/2 cup of broth and stir constantly for 3 minutes until the rice is creamy, adding remaining broth if risotto isn’t loose enough.
To finish the dish add the Parmesan cheese, lemon juice, remaining butter and  salt and pepper to taste.  Mix well.

Green Peas

Defrost 1 package of frozen green peas but leave them in the plastic bag that encloses them.  Heat in the microwave on high in the bag for 3 minutes.  Pour into a serving bowl and toss with 1 tablespoon extra-virgin olive oil and fresh cracked black pepper.

Menu 5

Braised Turkey Roulade with Pancetta, Shallots, and Porcini Sauce                                                                                                                                                                                                                                                                                                    

Serves 8   

This recipe can be cut in half to make 4 servings.  However, this is a good choice for an entrée when entertaining an would want to make the full amount.              

Ingredients

  • 2 cups boiling water
  • 3/4 cup dried porcini mushrooms (about 3/4 ounce)
  • 1 tablespoon extra-virgin olive oil, divided
  • 3 1/2 ounces thinly sliced pancetta (about 9 slices), divided
  • 2 cups chopped shallots (about 10 ounces), divided
  • 1 1/2 tablespoons chopped fresh rosemary, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 (1 1/4-pound) skinless, boneless turkey breast halves
  • 1/2 cup coarsely chopped carrot
  • 1/2 cup coarsely chopped celery
  • 1/2 cup dry white wine
  • 1/4 cup water
  • 3 tablespoons all-purpose flour (Wondra flour works well for sauces)

Directions

Combine 2 cups boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes or until the mushrooms are soft. Drain through a sieve over a bowl, reserving soaking liquid. Chop the porcini mushrooms.

Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons olive oil to pan, and swirl to coat. Coarsely chop 1 pancetta slice. Add chopped pancetta to pan; cook for 3 minutes, stirring occasionally. Add 1 3/4 cups shallots, 2 teaspoons rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 7 minutes or until shallots are tender, stirring occasionally. Stir in reserved mushrooms. Cool slightly.

Slice 1 turkey breast half lengthwise, cutting to, but not through, the other side. Open halves, laying turkey breast flat (like a book).
Place plastic wrap over turkey breast; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Spread half of shallot mixture over turkey breast; roll up jelly-roll fashion, starting with long sides. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange 4 pancetta slices evenly on top of turkey roll. Secure at 2-inch intervals with twine.
Repeat procedure with remaining turkey breast half, shallot mixture, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 4 pancetta slices.

Preheat oven to 325° F.

Heat a large Dutch oven over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add turkey rolls to the pan; cook 6 minutes or until browned, turning after 3 minutes. Add remaining 1/4 cup shallots, carrot, celery, and wine to pan. Bring to a boil; cook until liquid is reduced by half (about 2 minutes). Stir in reserved porcini liquid and remaining 2 1/2 teaspoons rosemary. Cover and bake at 325° for 40 minutes or until a thermometer inserted in thickest portion registers 160°. Remove turkey rolls from pan; let stand 15 minutes. Cut each roll crosswise into 12 slices.

Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Combine 1/4 cup water and flour, stirring with a whisk until smooth. Return remaining cooking liquid to pan; add flour mixture and remaining ¼ teaspoon salt, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly. Serve sauce with turkey slices.

Rice With Cheese

 4 servings.

Ingredients: 

  • Salt
  • 1 1/2 cups brown rice
  • 1 tablespoon butter
  • 1/2 cup grated Fontina cheese
  • ¼ cup grated Parmesan cheese
  • Freshly coarsely ground cracked black pepper.

 Directions:

1. Bring a pot of water to a boil and add salt, just as you would to cook pasta. Add rice and stir. When water returns to a boil, lower heat and cook rice until tender but not mushy, about 15 minutes, stirring occasionally. Drain in a fine mesh colander or line your colander with cheesecloth if the wholes in your colander are large enough for the rice to fit through.

2. Put butter in the same pan and turn heat to medium. When butter melts and just begins to turn brown, add rice and toss together. Stir in Fontina cheese, the Parmesan, along with freshly ground cracked pepper.

Parmesan Broiled Tomatoes

8 servings

Ingredients:

  • Cooking spray
  • 4 large beefsteak tomatoes
  • 2 teaspoons olive oil
  • 8 tablespoons shredded Parmesan cheese
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh parsley

Directions:

Preheat the broiler.  Coat a baking sheet with cooking spray.

Halve the tomatoes crosswise (through the equator, not from stem to bottom). Place the tomatoes flesh-side up on the prepared pan and brush the tops with the olive oil. Season the top of each tomato with salt and freshly ground black pepper. Combine the Parmesan cheese and garlic and mix well to combine. Sprinkle the mixture on the top of each tomato.

Broil 5 to 7 minutes, until the tops are golden brown and tomatoes soften. Sprinkle the parsley over top just before serving.

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