Tuesday, November 27, 2018

Inspiration Hummingbird garden

Take a peek at my new garden in California.  Like everything else here this area needed a lot of love on my arrival.  The earth was so dry and compact that it took me several days to turn each 4 foot area.  That's all I could do at a time.  I'd turn the soil and water again and again then I'd plant an area and then repeat.  But hard work, a dream of what it will look like and great California weather got me through


lipstick hibiscus
I started with the idea of a Zen garden and then that morphed into a meditation garden.  But as kept digging and planting I realized that it was all turning lipstick pink, bright orange and raspberry....all the colors that attract hummingbirds.  So now I call it my Inspiration garden

inspiration garden
I placed some trellises in strategic spots to guide sweet peas and sugar snap peas as well as hide the barnyard.  I have been harvesting the sugar snaps already.  (Well it is California - in Denver we'd all be under snow)

poppies and snapdragons
After planting the hibiscus, 3 citrus trees (blood orange, Meyer lemon, and kumquat) poppies, echinacea, snapdragons, gerber daisies and salvia  I sprinkled in lots of seeds.  Already I have radishes, cilantro marigolds and nasturtiums.

seed packets
Well I planted two roses as well and these Gerber Daisies:

gerbera daisies
The invitation is out for the hummingbirds.  No takers yet but I trust they will find their way.

Wednesday, November 21, 2018

Happy Thanks to you and your family and friends

Ten year flashback:
Here is my sweet little Kate at age 21 months enjoying her Thanksgiving feast including potato rolls dipped in mashed potatoes.  Her face says it all: "This is good"
Happy Thanksgiving to all who read this.
Happy Kate

potato rolls

I am in California.  Ella is in Denver.  Ella is going to make these rolls solo this year because we are not together.  She has been my sous chef for several years and last year we switched and I became her sous chef.  You got this Ella!

Tuesday, November 13, 2018

My First Choice in Turkey!!

Gobble Gobble Gobble!!!
I've prepared a lot of Thanksgiving meals through the years and have loved doing it.  Last year was different because I taught or prepared SIX turkeys as a Williams-Sonoma associate and class instructor.  The Spicy Stuffed Turkey Breast was my favorite.  My second favorite was a buttermilk brined roasted whole turkey.  But let's go with this one first:

Spicy stuffed turkey breast
( a Giada de Laurentiis recipe)




Ingredients:

2-2lb boneless, skin on turkey breasts halves, butterflied - that's a 4+ pound breast.  Have your butcher take the bones out and butterfly it for you.  You want to net 4 pounds of meat.
1 cup crumbled corn bread, store bought
1/2 cup milk, at room temperature
1 lb sweet Italian sausage, no casings
2 tsp Calabrian chili paste ***
1/2 cup pecorino cheese, grated
2 tsp toasted fennel seeds, ground
1 1/2 tsp kosher salt, ground
1 tsp dried oregano
1 tsp onion powder
1 tsp smoked paprika
6 (1 inch )slices of ciabatta bread
6 Tbs. olive oil (divided)


Method:
There's a video on Food Network

Preheat oven to 425 degrees

In a medium bowl mix together the corn bread and ilk.  Allow the mixture to soak for 10 minutes.
To the bread mixture add the sausage, chili paste and pecorino cheese.
Use your hands to mix well.
Lay the turkey breasts on a cutting board so that they are open like a book, skin side down.
Pat the stuffing mixture into the middle of each breast so it covers one half of each open breast.
Fold the other half of the meat over the filling so the skin side is up.
Tie the turkey breasts with 4 pieces of cooking or butcher's twine for each breast
Mix the ground fennel, salt, oregano, onion powder and paprika and rub all over the tied turkey.

Lay 6 slices of bread on a rimmed baking sheet and drizzle with 2 Tbs of olive oil.
Place turkey breasts skin side up on the bread and drizzle the remaining 4 Tbs olive oil over the top.
Roast at 425 deg for 30 minutes
Reduce heat to 375 deg and roast another 40 minutes or until the skin is brown and crisp and an           instant read thermometer reads 160 deg
Allow the turkey to rest for 10 minutes before slicing

spicy stuffed turkey breast, sliced
Prep time 15 minutes
cook time 70 minutes
Serves 8-10 generously

This year I'm going to prep both halves, roast one and pop the other one in the freezer (freeze the bread separately)

***The Calabrian chili paste is essential.  Here are a couple of places to find it:
Italian specialty market or section in a good market