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Wednesday, November 22, 2017

How to Make a Golden Brown and Perfectly Tender Turkey

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When it comes to making a turkey that's thoroughly cooked, golden brown, and perfectly tender, success will ultimately depend on two factors: heat and moisture. Braising creates a moist environment, so the white meat doesn't dry out, as long as you cook it low and slow. The bird comes out fall-apart tender and the leftover cooking liquid makes the most delicious gravy.

Wednesday, November 15, 2017

Quick Chicken Liver Paté with Cranberries and Pistachios

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This is my version of chopped chicken livers on toast. I sauté them with onions, garlic, Port and Madeira wine, then purée the mixture into a smooth paté. Unlike other kinds of paté, this one can be eaten right away and doesn't require baking or pressing or curing.