The Best Fall Has To Offer
Chef Mina Newman
Dylan Prime Steakhouse
New York, New York
Air date: Nov. 11, 2000
Menu:
Roasted Butternut Squash Soup
Turkey Paillard with Cranberry Stuffing
Caramelized Applescolor=blue>
Roasted Butternut Squash Soup
Ingredients:
3 lbs.Butternut Squash, peeled, seeds removed, diced medium
1 lb. Onions, Diced Small
2 Tablespoons Olive Oil
4 Tablespoons Butter
1 Tablespoon cinnamon, ground
1 Quart Milk
2 Granny Smith Apples peeled and sliced thinly
2 Cups Water
Salt and Pepper to Taste
Method:
Toss squash with oil, place on sheet pan, roast in oven at 425 degrees until tender.
While cooking, heat half of butter in medium stock pot and add sweat onions and half of apples until tender. Add squash, milk and 2 cups of water and bring to a simmer. Puree in blender and while machine is running add rest of butter and cinnamon. Strain and season with salt and pepper.
In separate saute pan add 1 Tablespoon of butter, heat until brown, add rest of apples and quickly saute. Pour soup into bowls and garnish with apples.
Turkey Paillard with Cranberry Stuffing and Brussel Sprouts
For Turkey Paillard:
Ingredients:
3 lbs. Turkey Breast de-boned
3 Tablespoons Dijon Mustard
Method:
Slice breast into 4 portions and lay each piece between plastic wrap or wax paper and pound with mallet until very thin
For Stuffing:
Ingredients:
2 lbs. White Bread for stuffing (cut into cubes )
2 White Onions, diced
3 Cloves of Garlic minced
1 lb. Fresh Cranberries
4 Tablespoons Butter
2 Quarts Chicken Broth
1 Fresh small bunch Thyme
2 Tablespoons Fresh. Parsley
2 Tablespoons Fresh Chives
Salt and Freshly Ground Black Pepper
Method:
In sauce pot, heat butter until melted add vegetables and thyme sweat until soft, then add cranberries and bread. Mix to combine all together and slowly add 2 cups of chicken broth at a time and mix gently so not to smash cranberries. Continue to add stock until all is absorbed fluff with a fork season with salt and pepper. Add herbs. Cool slightly.
To assemble turkey: Brush each paillard with mustard. Scoop stuffing down
the middle of the turkey and seal secure with toothpicks.
In saute pan, heat oil until smoking hot, then add turkey breast seam side down first brown on all sides. Place in oven and roast at 425 degrees for 10 minutes or until firm. Remove toothpicks and slice in medillions. Continue with the rest of the turkey
For Brussel Sprouts:
Ingredients:
2 lbs. Brussel Sprouts
Salt
Butter
Method: Make incision in root of sprout and blanch in salted boiling water until tender. In separate saute pan, heat 3 Tablespoons butter or olive oil, then add brussel sprouts and quickly glaze by tossing them all together with butter. Season with salt and pepper.
Caramelized Granny Smith Apples:
Ingredients:
3 Cups Sugar
1/2 Cup Water
1/3 Cup Heavy Cream
Mehod:
Combine water and sugar together. Place in sauce pot over medium heat. Do not
stir. Cook for about seven minutes or until it becomes a nice amber color. Remove from heat slowly. Now add heavy cream. Be careful as sugar will begin to rise. Stir to combine all ingredients. Allow to cool slightly and add green apples and combine. Serve immediately.