Anticipating Thanksgiving

It’s a remarkable thing to cook an animal the size of a housepet in it’s entirety. But man, talk about a commitment. Limited to a mere once a year investment, my satisfaction and patience are seriously tested by this situation.

Behold, a solution for those with a level of patience comparable to mine:

A bacon-wrapped, intensely flavorful mini-Thanksgiving feast

Bacon Wrapped Roasted Turkey Breast with Veggies
  • turkey breast, approx. 2-1/2 lbs.
  • 1 package bacon
  • 4 to 6 fresh sage leaves, finely chopped
  • 2 tbsp. fresh thyme leaves
  • 6 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. sea salt
  • 1 tsp. freshly ground pepper
  • Cheese cloth and butchers twine
  • Assortment of root vegetables (I used small yukon gold potatoes, purple onion, and carrots- enough to lay in a single layer around the meat in the pan)
  • Olive oil

Butterfly turkey breast. Combine sage, thyme, garlic, shallots, red pepper, salt, and pepper in small bowl. Rub mixture evenly over turkey breasts. Lay out cheese cloth, a bit larger than the size of the breast, and place bacon, slightly overlapping edges, in a column down the center of the  cloth. Roll turkey breast into a tight roll and place in the center of the bacon. Braid bacon back and forth over the top of rolled turkey breast. Wrap turkey breast with cheese cloth and tie with  twine at ends and in middle. Toss veggies, chopped where appropriate, in olive oil, salt and pepper, and put in the pan. Roast at 375 degrees till the meat is cooked to an internal temperature of 165 degrees (approx. 90 min). Remove from oven and let rest for 15 min. Unwrap and slice to serve.

Most Versatile Non-Recipe Ever: Roasted Veggies

For the inaugural post on this brand-spankin’ new blog, it made sense to share the latest manifestation of my main source of sustenance: the throw-everything-left-laying-around-the-kitchen-into-a-really-hot-oven recipe.  The components of this mixture are based entirely on the season, what I find at the green market, and sales at the grocery store. Usual suspects include some kind of squash, something green, and a variety of root vegetables.  Eaten as omelet/fritatta filling, in soups, or in grain or green based salads, this mix is the base for nearly every meal I eat for the following several days.  Flexible, seasonal, economical, easy, healthy and delicious… in short, Ideal.

Potential Ingredients:

butternut squash, acorn squash, zucchini

bell peppers, onion, broccoli, brussels sprouts, asparagus, mushrooms

sweet potatoes, Yukon Gold potatoes, carrots, beets, turnips, parsnips

Herbs (preferably fresh, but dry will do: thyme, rosemary- be creative!)

Olive oil

Vinegar, citrus juice, or wine

Method:

Heat oven to 450°

Prepare the veggies: wash, peel, trim, and cube/cut into bite-sized pieces

Toss with a glug of oil, vinegar, seasonings

Spread on foil-lined sheet pans for easy clean-up

Roast until tender