Turkey or Chicken Stuffed with Black Olives, and Pureed Potatoes with Leeks Sauteed in Olive Oil

Turkey or Chicken Stuffed with Black Olives & Pureed Potatoes with Leeks Sauteed in Olive Oil 

   

This is a very simple way to roast a turkey or chicken and as far as I am concerned the very best way to roast a turkey. For roasting a bird for celebratory dinners throughout the year and everyday dinners a chicken works very well. I have found that fresh organic turkeys are not available locally throughout the year, only at Thanksgiving. I think this unfortunate, but a chicken is delicious prepared this way also. This is the method my mother, Marguerite and my grandmother Rosalie used to prepare a holiday bird or celebratory bird.  This roasting method was always used on Thanksgiving, and if a turkey was served on Christmas, or Easter this method was used as well. Chickens were used in this way for many family dinners. This makes a great birthday dinner, Valentine's dinner or any time you crave this dish. Once you have made it once you will want to serve it again and again. The flavor of the olives becomes rich and full. As a child I would always be in the kitchen as the turkey was taken out of the oven so that I could have a few of the olives out of the cavity, before the presentation of the grand bird. 

1 medium sized turkey 8 to 10 pounds fresh and organic if available (if you are serving a large crowd prepare 2 turkeys, rather than one large bird as the meat tends to dry out and be tougher than the younger and more tender smaller birds.) or 1 whole chicken organic if possible

15 or more olives (regular black olives are fine, but you can use any variety of black olive that you prefer)

kosher salt and freshly ground black pepper

large shallow roasting pan (you want to have the bird exposed to the air, so that it does not steam)    

rack to place the turkey on (an ovenproof cookie cooling rack works well) 

Remove giblets and liver if they are stored in the cavity. Rinse your turkey under cold running water, and remove any veins or membranes that are in the cavity of the bird, as well as you can. Place the bird on a rack inside of, or sitting  on top of a roasting pan. The rack should keep the bird at least ½ inch of the bottom of the pan. Use a roasting pan with plenty of room to hold the bird comfortably. The roasting pan should have sides about 2 inches high, this will be high enough to make gravy after the bird is roasted and low enough to have air circulate around the bird adequately to ensure even cooking of both the white and dark meat.  Generously salt the inside of the cavity, lift the bird and place it breast side down on the rack and salt and pepper the back of the bird. Lift the bird once again and place it on it’s back and proceed to salt and pepper the breast and legs and wings. Place in a 350 degree Fahrenheit oven for the appropriate amount of time for the weight of the bird. Approximately 1 ½ to 2 hours for every 5 pounds.When you are about 45 minutes away from the bird being done, place the olives in the cavity of the bird. When the bird is done, you should be able to remove the drumstick without much resistance. The bird should have reached an internal temperature of 180 degrees Fahrenheit. If you are using a meat thermometer insert the thermometer into the breast without touching the bone.Remove the bird from the oven and let it rest. Remove all of the olives from the cavity and reserve 5 or so for garnish. Place the rest in a serving dish and keep warm. Place the bird on a warm platter. Place orange slices and olives around the turkey decoratively. You are now ready to enjoy a bird that is fit for a King or Queen. BuonAppetito!

Mashed Potatoes with Leeks Sautéed in Olive Oil 

Pure di patate cremoso

The sautéed leeks are a great addition and give a subtle flavor to the potatoes. The sautéed leeks can be omitted if you wish and you will have excellent plain mashed potatoes.  

7 or 8 russet potatoes  peeled and cut into thirds

2 tsp. kosher salt

2 to 3 Tbsp. butter

3 Tbsp. whole milk or cream or enough to keep the potatoes fluffy 

For leeks

1 to 2 Tbsp. extra virgin olive oil (enough to coat your sauté pan)

2 medium leeks

Place cold water in a large pot and bring it to a boil. While the water is heating peel and cut the potatoes into large chunks.  When the water reaches a boil add the kosher salt, and then the potatoes. Partially cover the pot and bring back to a boil. Reduce the heat and let the potatoes cook at a low boil. Cook until the potatoes are tender about  20 to 30 minutes depending on the size of the chunks of potato.

While potatoes are boiling, prepare the leeks. Cut off the root ends and the dark green tops. Make a slit running lengthwise to the center of the leeks from the top to the bottom, so that you can open up the leeks and rinse them under cold running water to remove any dirt or sand. Chop the leeks into a ¼ inch dice. Heat the olive oil in a sauté pan until it is hot enough to sizzle when a piece of leek is dropped into it. Place the chopped leeks into the olive oil and sauté until the leeks are soft and translucent.

The potatoes are done when they can be easily pierced with a fork. Drain the potatoes reserving ½ cup of the cooking water in case the potatoes are too dry.  Pass the potatoes through a potato ricer back into the pot that you boiled them in. Place over very low heat making sure that they do not burn. Add 2 to 3 Tbsp. butter and enough whole milk or cream, (added a little at a time)until thoroughly incorporated to make the potatoes fluffy and smooth. If they seem too dry add as much as needed of the reserved cooking water. Add the sautéed leeks. Serve immediately or place in an oven proof serving dish and keep them warm in the oven until you are ready to serve them.

       

Roasted Crab Legs - Granchio and Artichokes with Melted Butter - Carciofi

     

Roasted Crab Legs - Granchino

The crab legs are usually pre-cooked and have only to be thoroughly heated through. This is an easy and totally delicious way of heating crab legs. The Bairdi or the Oppillo are fine. If you are using King Crab, you will have to increase the heating time.

16 crab legs (for 4 legs per person)
2 Tbsp. melted butter per person

Break off the crab legs from the body of the crabs. Discard the bodies and place the legs, (while still frozen on a rimmed baking sheet. They should be spread out so that the heat can circulate evenly around each leg. Place in a preheated 400 degree Fahrenheit oven. Turn down the heat after after 7 minutes to 350 degrees Fahrenheit and roast another 10 minutes.

Serve each person 4 to 5 legs and give each person a small dish of melted butter to dip the crab meat into. Individual butter warmers make a nice presentation. I suggest that if you are serving children that you omit the butter warmers, as you could easily have an accident with the candles. The butter can be melted in the kitchen and poured into individual dishes or ramekins.

Serves 4

Give each person a crab cracker and pick or if you do not these, a regular nut cracker and pick work just fine.

Artichokes with Melted Butter - Carciofi 

An artichoke set on the table makes any meal look festive. Young children love the ceremony of dipping the leaves into melted butter and scraping the flesh with their teeth. My Grandson Leighton was only 2 1/2 when he was proudly showing me how to eat an artichoke.

1 globe artichoke

kosher salt for boiling the artichoke

2 Tbsp. melted butter per person

Bring a pot (large enough to hold the artichoke) to a boil and add the salt. Rinse the artichoke under running water with the top of the artichoke pointing up, so that the water will rinse away any sand or dirt that is between the leaves. Turn upside down to shake out the water. When artichokes are cut or trimmed they oxidize rather quickly. To prevent this, rub the cut ends with a cut lemon. If you are preparing only 1 artichoke and you work quickly you will probably not need to rub lemon on the artichoke. Cut off the last 1/2 inch of the stem and discard. Cut the stem off at the base (so that it will stand upright) and reserve the stem. Cut off the tough outer green peel on the stem and discard. Reserve the light tender flesh of the inner stem. Peel off the 2 tough bottom rows of leaves and discard. Lay the artichoke on its side and cut off the top 1 1/2 inches of leaves, so that the top is flat. Take a scissors and trim the points off of the rest of the leaves. Place the artichoke stem side down in the rapidly boiling water along with the reserved stem, and cover with an inverted heatproof lid to keep the artichoke submerged as much as possible. This helps to prevent discoloration. The lid should not completely cover the pot as you want some air over the artichoke. Artichokes may become bitter if covered completely when boiling. Boil for 35 to 45 minutes. The artichoke is done when the leaves pull out easily and the bottom is tender. Lift out of the water and place on a serving dish. 

Give each person a small dish of melted butter to dip the artichoke leaves and heart into. If you have individual butter warmers, they make a nice presentation. I suggest that if children are being served that you omit the butter warmers, as you could easily have an accident with the candles. The butter can be melted in the kitchen and poured into individual dishes or ramekins. This is how my Grandchildren eat and savor their artichokes. The traditional way to eat an artichoke is to pull off a leaf, and dip it into melted butter and scrape off the tender flesh with your teeth. When all the leaves are gone you will have reached the heart. Remove the hairy choke (which is inedible) with the edge of a spoon, and you have come to the heart, the most prized part of the artichoke. Cut it into however many wedges as people you are serving, so that each person gets a piece.   

Lamb Chops Sauteed with Garlic

Lamb Chops Sauteed with Garlic - Costolette di agnello saltate all'aglio 

Sauteed Mushrooms -Funghi 

 

I love the beautiful aroma that fills the house when you make these. My Mother Marguerite who is 102 was still preparing these when she was 95. This is a beautiful main course (Secondi) that should put smiles on the faces of your family and guests.

For the lamb chops

6 thin rib lamb chops or 3 1/2 inch thick loin lamb chops
4 or 5 garlic cloves peeled and finely chopped
1 Tbsp. butter
Kosher salt and freshly ground pepper to taste

Trim the fat off of the lamb chops and take the silver skin off of the outside the meat. Season both sides of the lamb chops with salt and pepper. Melt the butter in a large skillet or saute pan that is oven proof over medium high heat. Gently add the lamb chops to the butter when it has reached the point that it sizzles when a lamb chop is added to it. Saute the lamb chops in the butter until they are nicely browned on one side. Turn over the chops and add the finely chopped garlic. Brown the chops on the other side, and scrape up the little brown bits on the bottom of the pan into the butter. Watch carefully to make sure nothing burns. Transfer the pan to a preheated 350 degree Fahrenheit oven. Leave in the oven 10 to 15 min. until they reach the doneness that you prefer. If you are using loin chops they will take a little longer rib chops. Remove from the oven and place on a warmed platter and serve as soon as possible with the Sauteed Mushrooms.

For the Sauteed Mushrooms

2 packages (8 oz. each) button mushrooms (peeled*- optional) rinsed and the ends of the stems removed if they are dry looking

Cut the mushrooms into quarters and place in a medium size saucepan. The liquid in the mushrooms will give off enough moisture to cook them. Place over medium heat and stir them occasionally as they cook. Watch them to make sure that they do not burn. When they are cooked through and their liquid has reduced  remove from the heat. Serve with the lamb chops.

Alternatively you can place the mushrooms around the lamb chops during the last 5 minutes of roasting the lamb chops, after the mushrooms are cooked through and their liquid has reduced a little.

*To peel mushrooms - use a paring knife to remove the outer skin or layer of the mushroom.