~Bona Vita~

Somewhere in the archives of this blog, I have emphasized how much I love foodie magazines. However, I have to say it again. It’s on my mind right now. I absolutely love foodie magazines. I digest every page of each issue. I wait with baited breath for the next glossy issue to arrive. I cut out every recipe that I think would work out splendidly for the next meal, party, event etc. Then, I clutter every bookshelf, counter, and niche with the cut-up copies of these beauties so that I can refer to back issues at any moment.

Come to think of it, most of my kids enjoy the foodie magazines around here more than they probably should. Is it normal for a five-year-old to go to bed with the latest copy of Bon Appetit? Some how, I don’t think so. My seventeen-year-old daughter spends her free moments making bizarre grocery lists  of ingredients she cannot even pronounce from recipes she’s poured over in these periodicals.

I am certain most teenagers do not fixate over the percentage of cacao in a bar of common bittersweet chocolate or (try this one) how the local fungus growing in our forest would taste, seasoned and sauteed. Don’t worry, I stopped her in her tracks on that one. (Case in point: It’s 7:00 in the morning and she should be working Physics problems. Instead, she is flipping through a 2007 issue of Gourmet commenting “I think I should learn to make a souffle”). By now, you get my point. We are a household of foodie wannabees.

Here’s the rub: I learned long ago that I do not have the time to replicate the recipes and divine dishes that are touted in my favorite cooking magazines. Every now and then, I will set aside the needed 6 or 7 hours to pull off one of these menus. I have found that even their “quick” recipes are quite time-consuming. So, I have learned to improvise.

I take complicated recipes that  describe gastronomical wonders and I bring them back to earth. I exchange ingredients that “can only be found in this Blah -Blah specialty store” with ingredients that I have on hand. I exchange  techniques generally taught in elite culinary institutes for methods friendlier to my lowly kitchen and my limited schedule.  My hope is that I can pass on these customized and friendlier recipes to my family and friends.

This past weekend I personalized a recipe for Tuscan Turkey Breast. I was originally inspired by a recipe in Martha Stewart Living.  I served my customized version to 20 people. Adjust the recipe accordingly to fit your needs and crowd.

Turkey Breast with Herbs and Spicy Orange Glaze

3 Butterball boneless turkey breasts (discard gravy mix)

4 tbl dried oregano

4 tbl dried sage

4 tbl dried thyme

1 tbl freshly ground pepper

4 tbl finely grated orange zest

3 cloves of garlic, minced

1 tsp anise

3 dried ancho chiles, crumbled (discard seeds and stem)

1/2 cup olive oil

6 – 8 slices of bacon

Trim the skin and any remaining fat from the turkey breasts and place them in a non-reactive baking dish. I prefer glass. Combine the herbs, pepper, garlic, orange zest and chiles into a rub.  Add the olive oil to the rub and combine. Rub the herb mixture into the turkey breast. Be sure to generously cover the turkey with the rub. Add additional oil if needed. Cover and chill for at least 4 hours.

Preheat the oven to 360°. Roll the turkey breasts up and wrap the bacon around the breast. Secure with kitchen twine. Roast, uncovered, for about 1 1/2. the internal temperature should reach 160° but do not over cook the breasts.

Let the turkey rest for about 20 minutes. Slice and serve with the Spicy Orange Glaze.

Spicy Orange Glaze

4 cups orange juice

1/2 cup of honey

1/2 cup soy sauce

10 drops red pepper sauce

Combine the above ingredients in a heavy sauce pan and cook over medium-high heat until reduced to about 1 1/2 cups.

“One can say everything best over a meal.” – George Eliot