skip to Main Content
Menu

Gjelina’s roasted yams

 
 I know it’s nearly heresy to mess with family favorites at Thanksgiving. But if you crave something a little different from the traditional mashed potatoes or candied sweet potatoes, this recipe from “Gjelina:Cooking From Venice, California,” might hit just the right note. Even if you don’t make it for Thanksgiving, try it for an ordinary Thursday night (or any other night of the week).
It’s a snap to make, starting out with roasting some chunky slices of yams, tossed in olive oil, honey and espelette, or red pepper flakes.
 When they emerge from the oven, drizzle with the yogurt and lime dressing, and top with fresh green scallions.
And if you’re looking for a way to brine and roast that Thanksgiving turkey, click here for instructions.
Happy Thanksgiving!
Gjelina's roasted yams
 
 
Ingredients
  • 3 large yams
  • 2 Tablespoons honey
  • 1 Tablespoon espelette pepper, or crushed red pepper flakes
  • 3 Tablespoons extra virgin olive oil
  • kosher salt and freshly ground pepper
  • ½ cup Greek style yogurt
  • 4 Tablespoons fresh lime juice
  • 2 scallions, both white and green parts, trimmed and thinly sliced, for garnish
Instructions
  1. Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.
  2. Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
  3. As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
  4. When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

Brining and Roasting a Turkey

This is a blog post from five years ago, but with Thanksgiving on Thursday, many of you might need a refresher on how to brine and roast a turkey:
It’s almost that time folks. Are you ready to roast that big bird or are you running from the task quicker than you can say turkey trot?  To all of you with trepidation in your soul at the thought of tackling this job, fear not — I have one word to help you achieve success — and it rhymes with fine. No, it’s not wine — although a glass of chardonnay or pinot noir for the cook never hurts. The word folks is brine. Since the first time I brined a turkey years ago, I have never looked back. It’s a fail-proof way to ensure a moist, flavorful turkey, even if you forget to baste it and even if you roast it a little longer than required.
Mix salt, sugar, herbs and spices with water and bring to a boil.
Dump the brining mixture over the turkey and add ice cubes (unless you have a refrigerator large enough to contain the large bucket). Let it sit overnight.
Roast the turkey over a bed of celery, carrots and onions and with some whole heads of garlic strewn all around the pan. Baste occasionally.
I leave the carving to my dad, but it’s the same way you would carve a chicken. Remove the legs, thighs and wings, then remove each half of the breast in its entirety from the carcass.
Cut the breast in slices and place all the meat on a serving platter surrounded with the whole roasted heads of garlic.
gobble, gobble!
Turkey Brine
(Makes enough for up to a 24 lb. turkey)
1 cup kosher salt
1/2 cup sugar
1 gallon water
2 T. black peppercorns
1 T. allspice berries
1 onion, sliced
1 large bunch sage
6 bay leaves
ice cubes
The day before (or night before) you want to cook the turkey:
Using a 5-gallon bucket, line it with a plastic bag. Put the salt, sugar, onion, herbs and spices in a pot on the range with only two cups of water taken from the one gallon of water called for in the recipe. Bring to a boil and stir everything to blend the flavors. Remove from the heat and add some ice cubes to cool it off, plus about half of the remaining water. Put the thawed turkey in the plastic bag in the bucket and add the water and herb mixture. If the bucket needs more water to cover the turkey, add it now.
Since I can’t fit the bucket into my refrigerator, I always place it outdoors on the deck, adding ice cubes to the water to make sure it stays cool. It’s never been a problem here in New Jersey in late November, and sometimes it’s gotten so cold that the top layer of water has frozen.  I don’t want to take any risks though, so I always add the ice cubes. Twist the top of the bag and secure it closed. To keep squirrels or birds from pecking into the bag during the night or before it goes into the oven, place a flat baking pan on the top and weigh it down with something heavy. Let it sit overnight and soak.
The next day, drain the turkey from the liquid before roasting.  Pat dry, then place your hand between the skin and the breast meat and spread some butter inside with some sage leaves. Alternately, make an herb butter, mixing some softened butter with minced sage, rosemary or other herbs.
Roasting Method
 
After rubbing butter between the skin and the breast meat, place the turkey in a pan that has a bed of celery sticks, carrots and onion chunks. Take several whole heads of garlic and slice a shallow slice off the top. Spread them in the corners of the pan. If you’re not stuffing the turkey, place some onion chunks, fresh herbs (parsley, sage, rosemary or thyme or a combo) and a couple of lemons that have been halved, in the cavity. Rub the outer skin with a stick of butter that’s been softened. Roast turkey according to timetable below, basting occasionally. If the breast starts to get overly browned, make a tent with aluminum foil and cover loosely. If wings get overly browned and the rest of the turkey still needs cooking, wrap the wings in aluminum foil. The total roasting time will depend on whether the turkey is stuffed or not.
Here are the roasting times recommended by the USDA. If you’re checking with a meat thermometer, the USDA says the turkey is safely cooked once the thickest part of the breast and thigh reach a minimal internal temperature of 165 degrees. Full roasting instructions from the USDA are here.

Timetables for Turkey Roasting
(325 °F oven temperature)

Unstuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours
Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours

 

Turkey Quesadillas

Turkey quesadillas

So you’ve had your fill of turkey sandwiches by now. But you’ve still got plenty of meat leftover from Thanksgiving and can’t face another plate of microwaved turkey and reheated gravy. Time to switch gears with a whole different flavor palate. Think Tex-Mex. Think quesadillas. This is so simple to prepare there’s really no recipe.
It’s simply a matter of assembly.

Here are the ingredients you’ll need:
flour tortillas
leftover turkey meat
onions
bell peppers (any color)
cheese (cheddar or monterey jack)
salsa (I made my own by mincing together fresh tomatoes, onion, green pepper, jalapeno and cilantro, then adding some salt and lime juice. You can always buy a good commercial brand.)

Slice the onions and peppers and fry in a skillet with a little bit of olive oil until cooked through. Then begin the assembly. There are no measurements because you can use more or less of any ingredient to your pleasing. Place one tortilla on a plate. Cover with grated cheese, strips of turkey meat, some of the onions and peppers, and a few tablespoons of the salsa. Place another tortilla on top of the mixture.

If you have a grill with ridges, oil the surface and place it on your stove burners over medium heat. If you don’t have a grill, use a cast-iron skillet or heavy steel pan. When the grill or skillet is hot, place the tortilla on top and put a heavy press on top. If you don’t have a press, just push down a little with a spatula. Cook for a couple of minutes until the cheese melts and grill marks begin to show. Watch carefully to make sure it doesn’t burn. Turn over and grill for a few minutes on other side.


This is what it looks like after all the ingredients are in place and just before you’re ready to cover with a second tortilla.