Turkey Breast Roulade With Garlic and Rosemary

Turkey Breast Roulade With Garlic and Rosemary

Photo Credit: Christopher Simpson, The New York Times, 2020.

 
Lately, most home cooks have been  looking for alternatives to  cooking whole turkey, for the upcoming holidays, especially in the middle of the pandemic. This recipe adapted from Ina Garten provides an elegant presentation of a turkey roulade without having to deal with the left over meat in cooking a traditional turkey.  The recipe included fennel seeds, and  if you don’t like  the taste of fennel seeds,  you can surely leave them out. The garlic, sage and rosemary  that are also used in this recipe will give this roast the flavors of an Italian porchetta, and it will still be fragrant, juicy and delicious without them.

Recipe adapted from Ina Garten
New York Times, 2020

Serves 8 to 10

Ingredients:
4 tablespoons good-quality olive oil
1 large yellow onion, chopped
¾ teaspoon whole fennel seeds
6 garlic cloves, minced  
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
¼ cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis (See Cook’s Notes)

Directions:
The day before,  set the turkey breast on a cutting board, skin side down.  Using a meat mallet, pound out the turkey to an even thickness of about 1 inch, and salt generously (dry brine). Place on a plate , cover with plastic wrap and place in the refrigerator over night.

The following day,  heat the oven to 350° F.

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.

Before filling, remove the skin in one piece and set aside. Sprinkle the turkey with  1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top.   Arrange the  prosciutto on top, to totally cover the filling and meat.

Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Arrange the skin over the turkey roulade. This way it’s all crispy skin on the outside and no soft flabby skin rolled up inside. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.

Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 °F.

Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

Cook’s Notes:
If you prefer, you can substitute 1 ¼ cups of chicken broth for the wine.

Also note that you can add a handful of  fresh spinach to the filling, which  will  enhance the flavor profile of this dish.

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Roasted Pork Loin Stuffed with Prosciutto, Spinach, Apples and Apricot Preserves

pork.jpgServes 4 to 6

Ingredients:
1 bunch baby spinach, washed and trimmed
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/8 teaspoon crushed red pepper
3 garlic cloves, minced
1 (2-lb.) pork loin, trimmed
4 ounces very thinly sliced prosciutto
1 Honey Crisp apple, cored and sliced into 1/8 inch
1/2 cup apricot preserves
3 tablespoons all purpose flour
1/2 cup Japanese Panko Breadcrumbs
Pomegranate nibs, for garnish

Directions:
Saute the spinach in a hot skillet 3 minutes; plunge into an ice bath for 1 minute. Drain well. Wrap spinach in paper towels; squeeze dry. Chop spinach into small pieces. Place in bowl with 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic; stir well.

Preheat oven to 325°F.

Cut into pork loin lengthwise from right to left, 3/4 inch from bottom, keeping knife parallel with cutting board; do not cut through the other side. Continue slicing lengthwise from right to left, unrolling loin as you slice, to form a 3/4-inch-thick rectangle. Season with remaining 3/4 teaspoon salt.

Arrange prosciutto in layers to cover inside of loin. Add apple slices. Spread the apricot preserves over the apples. Spread the spinach mixture on top, leaving a 1-inch border. Roll pork up left to right. Tie with twine in butcher’s knots at 2-inch intervals.

Lightly dust the loin with flour. Roll in breadcrumbs, pressing lightly to make sure the crumb coating adheres.

Heat a large cast iron skillet over medium-high. Add remaining 2 tablespoons oil. Place loin in pan; cook 12 minutes turning until all sides are browned. Place loin on rack; cover loosely with foil. Roast at 325°F for 50 minutes or until meat registers 150°F. Remove pork from pan; let pork stand 20 minutes. Swirl butter into pan juices until butter melts. Cut pork into 3/4-inch slices garnish with nibs and serve.

Cook’s Notes:
Click on this link for a quick tutorial on: “HOW TO CUT AND TIE A PORK LOIN FOR STUFFING”  

You can substitute the spinach for broccoli rabe seasoned for a change of pace.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Pepper Jelly Clams

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Photo by Brenda Maitland

Have you ever been to a restaurant and had a dish so delicious, that you could not wait to get back home and attempt to cook your version of it yourself?

Well, that was just one my experiences recent  upon a visit to one of my favorite citnola-mopho-2014ies in whole wide world…….New Orleans. The restaurant was, “MoPho’s” , which is a little slice of heaven where the soul Vietnamese cuisine meets the melange of food that is the heart of Louisiana, is located in  Mid-City at 514 City Park Avenue.Everything on the menu is great and affordable. Trust me,you will love it!

If you ever spent any time in the Crescent City, then “you know what it means, to miss New Orleans”……the people, the music, and the food…..sigh, but I digress.

Between Spring and Summer, I just cannot get enough of fresh seafood. And MoPhos’s Pepper Jelly Clams by Chef Michael Gulotta fits the bill. This dish is the epitome of the meeting of two cultures: Southeast Asia and the American South.  Besides sharing a similar climate, Southeast Asian countries and New Orleans  also have river deltas where brackish water flows into clean clear waters, that sweet spot where you can find some of the best seafood during a given season.

Chef Gulotta uses little neck clams from Cedar Key Florida, but the stars of this dish are the Thai inspired ingredients, that make it spectacular.

At the restaurant, the dish is served with annatto beignets for dipping, but warm, crusty bread is just as satisfying. I opted for a Southern favorite cornbread to be served along side my version of this dish……

Adapted from Executive Chef-Partner Michael Gulotta of MoPho Restaurant.

Serves 6

Ingredients:

84 clams (rinsed well under cold running water to remove grit)
1/2 cup coconut oil or neutral oil
2 Tablespoons ginger, minced
2 Tablespoons garlic, minced
3 Tablespoons shallots, minced
2 teaspoons Thai chili paste
2 cups white wine
2 cups sweet cooking mirin
1/2 stalk lemongrass, crushed
2 cups coconut milk
3 Tablespoons butter
2 cups pepper jelly
Juice and zest of one lime
10 leaves of mint, torn
Kosher salt , to taste

To garnish:
12 strips prosciutto
Fresh mint leaves

 

Directions:
In a large braising pan set over medium-high heat, lightly toast the ginger, garlic, shallot, and Thai chili paste in the coconut oil. When the aromatics become golden brown, add in the rinsed clams followed by the white wine, mirin, and lemongrass stalk. Cover the pan and let the clams simmer until they open, about seven minutes.

Once the clams open, remove the cover and add in the coconut milk, butter, and one cup of the pepper jelly. Simmer the clams for an additional minute and then add the lime juice, zest, and torn mint leaves. Season with salt to taste.

To serve, remove the lemongrass stalk and portion the clams into six warmed bowls and garnish with fresh mint leaves, shaved prosciutto, and a few dollops of the remaining pepper jelly.

You can find the original recipe here.