HOLIDAY DINNER FOR TWO (WITH LEFTOVERS OF COURSE)
Looking for the perfect holiday dinner delights? Our friends at The SF Shipyard’s Eclectic Cookery and Serendipity Food Truck were kind enough to provide you with a plan for making sure your dinner does just that. Their mouthwatering meal for two includes bacon-wrapped roasted turkey breast, de-constructed green bean casserole and rosemary mashed potatoes with pan gravy. Special thanks to Serendipity Food Truck Owner Lorenzo Castaneda!
BACON WRAPPED ROASTED TURKEY
Ingredients:
½ fresh turkey breast –don’t be shy, ask the butcher to cut the whole breast in half and remove your half from the bone
3 slices thick cut bacon
Olive oil/garlic powder
Salt and pepper
Preparation:
Remove the turkey from the refrigerator ½ hour before cooking
Coat the breast with olive oil; season all sides with garlic powder, salt and pepper (season liberally but within reason)
Wrap the bacon around the turkey breast and tuck underneath – no need to attach it in any way as it will shrink and stay in place
Place in a roasting pan
Pre-heat the oven to 375 degrees and roast the breast to 160 degrees or until the juices run clear – don’t overcook it! Let it rest and the temperature will rise. Most guidelines say an internal temperature of 165 degrees is required.
DE-CONSTRUCTED GREEN BEAN CASSEROLE
Ingredients:
1 pound fresh green beans
½ pound white mushrooms
2 shallots or ½ small onion
Bacon from the turkey
½ pint heavy cream
Pepper
Pinch of salt (bacon from turkey will be added)
Preparation:
Wash and trim the stem ends of the green beans
Wash the mushrooms, dry with paper towels and slice
Dice (chop) the shallots or onions
Blanch the green beans in boiling, lightly salted water until al dente (they should be bright green with a snap when removed, not Army green and mushy), shock in ice water to stop cooking, strain in a colander and put in a bowl
Sauté the shallots and mushrooms, when translucent add enough cream to moisten very well (like a mushroom sauce) and reduce a little so the cream becomes thickened and velvety
ROSEMARY MASHED POTATOES
Ingredients:
4 Yukon Gold potatoes
½ cup milk
2 large pats (“up to you”) butter
2 tablespoons olive oil
1 little sprig of rosemary
Salt and pepper
Preparation:
Cook the potatoes in water until tender (peeled or unpeeled – your choice)
Combine milk and butter and warm
Sauté rosemary sprig in the olive oil and remove the rosemary
Combine all the ingredients and mash the potatoes
Season with salt and pepper
PAN GRAVY
Ingredients:
Home-made turkey stock made from the bones or packaged chicken stock bought at the store
Flour
Butter
Salt and pepper
Preparation:
Remove the turkey breast from the roasting pan and let it rest
Pour off some of the bacon drippings but none of the turkey pan juices
Dust the juices with flour and stir with a wooden spoon, scraping the pan to get all that delicious baked on flavor
Add a little stock, stir all together and transfer to a sauce pan
Adjust to a “gravy” consistency with the stock
Add a couple of pats of cold butter at the end to develop flavor and make the gravy shine
Season with salt and pepper
TO SERVE:
Transfer the mashed potatoes to an oven-proof bowl and keep warm in the oven
Remove the bacon from the turkey and dice
Combine the blanched green beans with the mushroom and cream mixture and some of the diced bacon (from the turkey)
Make sure the green beans, mashed potatoes and gravy are nice and warm
Slice the turkey breast cross wise at a bias
TO PLATE:
Place a nice mound of mashed potatoes in the center of the plate
Lean the turkey breast against the potatoes
Place the green beans on the right side
Garnish the plate with fresh parsley
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