Tuesday, September 20, 2011
Now that Summer is cooling off, its safe to use the oven once again... and time to share one of my fav cool weather dishes!
This dish will perfume your home as it cooks with the delightful smells of fall harvest AND it only requires a few simple ingredients!
Its also a fabulous way to use that big bag of grapes you've bought and the season's harvest of apples.
What you'll need:
1. Turkey Thighs
2. 2 onions
3. 4-5 apples
4. 1 pound or more of grapes (I prefer dark)
5. Soy sauce
6. Course ground pepper
7. Some sort of roasting pan.
8. Large spoon for basting
9. Oven... my oven cooks this best at 375 degrees.
Optional cup of water.
Rice as a side dish, I prefer Lundberg's Wahini red rice.
Whatcha gotta do...
TURN on your Oven... 375 degrees
1. Wash your turkey, remove any fat or skin that it going to be facing the bottom of the roasting pan with scizzors. Leave the skin on the top of the thigh, as it will help seal in the juices so the meat does not dry out. Place your washed, trimmed turkey thighs skin side up in a roasting pan.
2. Grind pepper all over the turkey.
3. Wash, core and diced the apples. Distribute over turkey.
4. Peel and dice the onions. Distribute over turkey.
5. Remove grapes from vine, place in bowl and wash. Distribute over turkey.
6. Grind more pepper over the lot of it,
7. Sprinkle with soy sauce.
Place in oven for about an hour.
Check and see how everything is doing.
Things should be browning, the fruit and veggies getting soft, but its NOT done yet!
Baste the turkey using the large spoon.
Push the fruit and veggies off the turkey to brown the skin at this point.
Check the bottom of the pan to make sure that there's enuf water so that the fruit and veggies don't burn. If there's no juice there, add a cup of water.
TIP: Some turkey has saline injected into the meat... they don't always tell you up front. If so there will be enuf moisture in the pan.
But if its untreated meat, you may need to add about a cup of water at this point.
YOu don't want your food to be floating in water, but you do want there to be some so that browning and carmelizing happens, not boiling or burning. A cup of water usually does the trick!
Leave in oven for about another hour or so, baste a few times, until your fruit is carmelized and the dish looks like this:
Then its ready to come out.
Let it rest about 10 minutes.
Here's a serving suggestion:
Or you can spoon the carmelized apples, grapes and onions over Wehani Rice.
What's Wehani rice?
Well, here's a link to that: en.wikipedia.org/wiki/Wehani_rice