12/7/10  A Few Recipes: Here are three recipes that we enjoyed preparing for a lovely group of ladies recently. Enjoy the fun of preparing something new with someone you love!

Turkey Osso Bucco:

• 4 turkey thighs
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 4 cups reduce-sodium chicken broth
• 1 large sprig fresh rosemary
• 2 large sprigs fresh thyme
• 2 bay leaves
• 2 whole cloves

Gremolata:

• 1/4 cup chopped fresh flat-leaf parsley
• 1 lemon, zested
• 2 cloves garlic, minced
• 1 teaspoon minced rosemary leaves
• Pinch salt
• Pinch freshly ground black pepper

Directions

For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.

In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.

In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.

Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.

To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

Potato Risotto

INGREDIENTS:

• 3 Idaho potatoes

• 1 sprig of thyme

• ½ cup cream

• 3 Tbsp. butter

• 2 oz. grated Parmigiano Reggiano (risotto)

• 3 Tbsp. grated Parmigiano Reggiano (Parmesan tuile)

• 1 tsp. extra virgin olive oil

• 1 tsp. cracked black pepper

• to taste, salt and pepper

Peel potatoes, being careful to keep the peeled potatoes submerged in water at all times. Julienne peeled potatoes on a mandolin; keep the peeled potatoes submerged in water at all times. Cut the julienned strands of potato into ¼ inch (imitate a grain of rice). Just before cooking drain the potatoes of all water for 5 minutes. In a medium saucepot, cook the potatoes in the cream over medium heat. . Cook the potatoes until they are al dente, or about 6-7 minutes, stirring all the time with a wooden spoon. Remove from the flame and add Parmesan and butter. Adjust seasoning with salt and pepper.

Pumpkin Cheesecake

For Crust

• 3/4 cup graham cracker crumbs (from five 4 3/4-by 2 1/4-inch crackers)
• 1/2 cup walnuts(1 3/4 ounces), finely chopped
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled

For Filling

• 1 1/2 cups canned solid-pack pumpkin
• 3 large eggs
• 1/2 cup packed light brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 1 tablespoon bourbon liqueur or bourbon (optional)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3 (8 oz) packages cream cheese, at room temperature

•  Make crust:

• Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
• Stir together crumbs, walnuts, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour.

• Make filling and bake cheesecake:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
  • Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
  • Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

10/16/10  Friends Invited: Friday and Saturday, Ally and Chef Richard opened their doors and welcomed friends and family to join them for a Tasting Party. Chef Richard and Chef Steve served up a few treats for more than 100 folks who showed up to christen Bluffton's only wood-burning oven! The range of ingredients on the flatbread pizzas ranged from filet mignon and shrimp to artichoke hearts and goat cheese with fresh spinach and local arugula from Three Sister's Farm.