Julia
Child
with recipes from, Julia and Jacques Cooking at Home, Alfred A. Knopf,
1999
"I recommend
roasting turkey the way it is described in my new book, "Julia and
Jacques Cooking at Home." Instead of roasting the whole turkey, I
suggest that you cut it up - separating the breasts and leg-thighs
and then cooking the parts separately. Reserve the whole backbone
for the stock. Make sure to take the wishbone out of the breast. Otherwise,
it gets in the way when you are carving. You can roast the wishbone
separately. After roasting the turkey parts, you rearrange the pieces
to make it look like a whole turkey for presentation and carving.
I always cook my turkey this way now. Cooking the whole turkey takes
too long and doesn't work as well." |
|
Julia's
Plain Mashed Sweet Potatoes
Yield; About 4 cups, serving 6
- 4
to 6 (2 pounds or so) large, fine fresh reddish-skinned sweet
potatoes (yams)
- 1
tsp. or more salt
- Freshly
ground white pepper
- 2
tbs. or more room temperature butter,and/or half-and-half, or
heavy cream or milk
- A
few gratings of fresh ginger, to taste (optional)
Preheat
the oven to 425 degrees Fahrenheit. Meanwhile,scrub the potatoes under
running hot water, remove any blemishes, and plunge a small sharp
knife down about an inch into each potato in 5 or 6 places, to let
out baking steam. Line a baking pan with foil (the potatoes will exude
juices that will burn, staining your pan), and arrange the potatoes
in it, in 1 layer. Bake in the lower middle level of the preheated
oven for about an hour, or until they are thoroughly tender when squeezedand
a knife pierces through them easily. Cut each potato in half lengthwise
and then open up to cool. Scrape the flesh into a heavy-bottomed saucepan,
and mash with a mixing fork or potato masher. Or put them in your
heavy-duty mixer to break out at slow speed with the paddle attachment--careful
not to go too fast and turn them gluey. Blend in salt and pepper,
and the butter and/or cream or milk. Taste very carefully and correct
seasoning, folding in the optional fresh ginger to taste.
Do-ahead notes
If done in advance, smooth the top and film with a spoonful or
so of milk or cream to keep a skin from forming. To reheat, stir over
low heat or over a pan of simmering water.
Variation: Orange Flavoring
Rather than stirring in milk or cream, use a little butter and
orange juice, and blend in the finely grated rind of a bright fresh
orange.
Variation: Marshmallow Topping
This old-fashioned juvenile topping is held in such low esteem
that none of the standard American cookbooks I have on hand even mention
it. In our family we love it at thanksgiving with our Turkey, particularly
when we can find fresh homemade marshmallows. Here is my formula.
Preheat the oven to 425 degrees Fahrenheit. Smear the inside of a
3-inch deep casserole with softened butter, and scoop in the well-seasoned
warm mashed sweet potatoes. Smooth the top surface of the potatoes
with a rubber spatula, press a fairly close-packed layer of marshmallows
into the surface, and coat with a very light sprinkling of confectioners'
sugar. Bake in the upper middle level of the preheated oven until
the topping has melted and browned nicely. May be cooked in advance
and kept warm.
[Plain Mashed Sweet
Potatoes] [Blanched
and Buttered Green Beans] [Cranberry
Chutney]
Turkey
Tips 1999 Home
|
|
