southern michigan test
Recipes from this episode
A boneless turkey breast stuffed with sweet, nutty flavors is perfect for Sunday dinner or even special enough for a small Thanksgiving or Christmas dinner. If you buy a boneless half turkey breast, it will probably be skinless. You may see bone-in, skin-on breasts as well; either ask your butcher to bone it for you, or bone it yourself.
Brining the turkey and rubbing an intensely flavored butter under the skin before roasting guarantees a juicy bird.
Sear-roasting isn't a technique just for restaurants; you can—and should—do it, too. It's one of the best ways to prepare fish so that it has a gorgeous, delicate crust and is still moist inside, and it takes just minutes.
If you make the peperonata ahead of time, bring it to room temperature and adjust the salt, pepper, and vinegar before serving.
The richness of sear-roasted salmon is contrasted by the bright, sweet-tart salad of fennel and apple that tops it. This recipe features a few unusual spices, namely tart sumac and fragrant fennel pollen. If you can’t find fennel pollen, you can omit it; the dish will still be very flavorful. If you use paprika instead of sumac, the fish and fennel will take on a rich, red hue.
There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly.
This straightforward, lovely pie is excerpted from the cookbook Italian My Way. The special ingredient is burrata, the king of mozzarella. This high-fat-content, luscious cheese is a work of art, handcrafted from water buffalo milk. The soft, fatty, whey-like texture is scrumptious on its own, but cooked on a pizza, it is mind-boggling. Only a master, who adds a good amount of heavy cream to the center of the mozzarella then wraps it with a native leaf, makes this cheese. It lasts only a week after it is made, then gradually turns hard, so use it the day you buy it. This recipe is excerpted from Italian, My Way. Read our review.
This rustic tart has a sweet crust, almost like a sugar cookie. It is filled halfway with almond frangipane-almond paste, butter and egg-and baked. The frangipane is then topped with a Meyer lemon custard and fresh raspberries and baked again. It is served at room temperature with a dollop of whipped cream and some chopped toasted almonds. This recipe is excerpted from Italian, My Way. Read our review.
A quick cook in a screaming-hot wok—what I now recognize to be the Chinese stir-fry technique—is the key to achieving the smoky, charred flavor common to the best versions of the dish. The recipe serves one; to make more, double or quadruple the ingredients, but cook each batch separately. This recipe is excerpted from Pok Pok. Read our review.
When most Americans hear “pork ribs,” they imagine either the sauce-slathered, falling-off-the-bone version that’s the centerpiece of so many backyard barbecues or those you’d demolish at some great dive in Memphis, the meat coming away with a gentle tug from teeth. These ribs, the kind you’d find at booze-heavy, grill-focused Thai establishments, are decidedly different. Cut across the bone into pieces just a few inches long and marinated in a Chinese-influenced mixture of whiskey, honey, and ginger, they’re grilled over charcoal until they’re just tender—not spoon-tender, not falling-off-the-bone tender. Or to put it less generously, as some do, they’re too chewy. These ribs, to be clear, are not chewy. They just don’t disintegrate when your teeth hit them. This recipe is excerpted from Pok Pok. Read our review.