11/22/07: Cranberry Tart

From the New York Times, November 14, 2007; Adapted from "Dolce Italiano: Desserts From the Babbo Kitchen," by Gina DePalma (W. W. Norton, 2007)

Time: 2 hours plus 1 hour's chilling

1 1/4 cups plus 2 tablespoons all-purpose flour

1/2 cup instant or fine polenta

1 3/4 cups sugar

1 1/4 teaspoons salt

Freshly grated zest of 1 lemon

4 ounces (1 stick) unsalted butter, diced

1 large egg plus 3 large egg yolks

2 tablespoons extra virgin olive oil

2 teaspoons vanilla extract

1/2 cup light corn syrup

3 cups (12-ounce bag) fresh cranberries, picked over

1/2 cup heavy cream

Confectioners' sugar, optional.

1. Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.

2. In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.

3. Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.

4. In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners' sugar.

Yield: 10 to 12 servings.

11/22/07: Sweet Potato Gratin

From Mesa Grill Cookbook by Bobby Flay

2 cups heavy cream
1 tablespoon chipotle chile puree
4 medium sweet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground black pepper
Thinly sliced green onion, white and green parts, for garnish (optional)

1. Preheat the oven to 375 degrees F.
2. Whisk together the cream and chipotle puree
3. In a 10-inch sqaure baking dish with 2-inch-high slides, arrange an even layer of potatoes on the bottom of the dish, drizzle with 3 tablespoons of the cream mixture, and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt, and pepper to form 9 to 10 layers. Press down on the gratin to totally submerge the potatoes in the cream mixture.
4. Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking for 30 to 45 minutes, until the cream has been absorbed, the potatoes are cooked through, and the top is browned.
5. Remove frm the oven and let rest for 10 minutes before slicing. Top with green onion. This can be made up to 1 day ahead and refrigerated. Reheat before serving.

*To make chipotle chile puree, empty the contents of a can of chipotle in adobo sauce into a food processor and process until smooth.

11/22/07: Ancho-Maple Glazed Roast Turkey with Roasted Garlic-Cilantro Gravy and Cranberry-Mango Relish

From Mesa Grill Cookbook by Bobby Flay
Ancho-Maple Glazed Turkey

1 1/2 cups pure maple syrup
2 tablespoons Dijon mustard
3 tablespoons ancho chile powder
Kosher salt
1 (18-pound) turkey
20 fresh sage leaves
8 tablespoons (1 stick) unsalted butter, melted
Freshly ground black pepper

1. Preheat the oven to 450 degrees F.



2. Whisk together the maple syrup, mustard, and ancho powder in a medium bowl and season with salt.



3. Remove the neck and giblets from the turkey and set aside for the gravy. Rinse the bird thorougly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with half (1/4 cup) of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper.



4. Truss the turkey or simply tie the legs closed with butcher's twine and place on a rack in a large roasting pan. Roast, basting with the remaining butter every 10 minutes. for about 30 minutes, or until brown.



5. Reduce the oven temperature to 350 degrees F and continue roasting the turkey for another 1 1/2 to 2 hours, until an instant-read thermometer inserted into the thigh registers 155 degrees F. Continue roasting, brushing with the glaze every 5 minutes, until the turkey reaches 165 degrees F, 20 to 30 minutes.



6. Transfer the turkey to a cutting board, brush with more of the glaze, and let rest for 20 minutes before carving. The temperature of the bird will rise to 180 degrees F as it rests.

Roasted Garlic-Cilantro Gravy
1 medium Spanish onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
Turkey necks and giblets
3 tablespoons all-purpose flour
1 cup dry white wine
6 cups enriched chicken stock or low-sodium chicken broth
1 head roasted garlic, peeled
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro

1. While the turkey is resting, make the gravy. Place the roasting pan with the drippings over two burners on your stove. Turn the heat to high and bring the drippings to a simmer. Add the onion, carrot, celery, and turkey neck and giblets to the pan and cook until the mixture is golden brown, 8 to 10 minutes. Add the flour and cook, stirring, until lightly gold brown, 3 to 4 minutes. Whisk in the wine and the stock and bring to a boil.



2. Mash the roasted garlic cloves to a paste in a bowl using a fork. Whisk in the roasted garlic and continue cooking the gravy over high heat until the gravy is reduced by half, 15 to 20 minutes; season with salt and pepper to taste. Strain the gravy into a bowl and stir in the chopped cilantro.

Cranberry-Mango Relish

3 tablespoon unsalted butter
1 small red onion, finely diced
2 tablespoons grated fresh ginger
2 cups orange juice (not from concentrate)
1 tablespoon grated orange zest
1/4 cup packed light brown sugar
1 pound fresh or frozen cranberries
2 ripe mangoes, peeled, pitted, and diced

1. Melt the butter in medium saucepan over medium-high heat. Add the onion and ginger and cook until the onion is soft, 3 to 4 minutes. Add the orange juice, zest, and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes.



2. Add half of the cranberries and cook until they pop, 5 to 7 minutes. Add the remaining cranberries and cook for 5 minutes. Remove from the heat and add the mangoes. Serve at room temperature. This can be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.