Herb Oilalton Brown Food

HERB OIL(ALTON BROWN)

Steps:

• In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
• Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

GOOD EATS ROAST TURKEY

Steps:

• Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

OLIVE LOAF

Steps:

• Preheat the oven to 375 degrees F.
• Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
• Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
• Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
• Remove the loaf from the pan and allow to cool on a rack before serving.
• Tapenade:
• 1/2 pound pitted mixed olives
• 2 anchovy fillets, rinsed
• 1 small clove garlic, minced
• 2 tablespoons capers
• 2 to 3 fresh basil leaves
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
• Yield: approximately 1 to 1 1/2 cups

COMPOUND BUTTER

Steps:

• Chop the butter into uniform chunks using the dough scraper.
• Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
• Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

EDAMAME DIP(ALTON BROWN)

Steps:

• Put the edamame, onion, parsley, garlic, lime juice, miso, salt, chili sauce and pepper into a food processor and process for 15 seconds. Stop and scrape down the sides of the bowl and process for another 15-20 seconds. With the processor running, slowly drizzle in the extra virgin olive oil. Once all of the oil has been added, stop and scrape down the bowl again, then process 5-10 more seconds.
• Taste and adjust seasoning.
• Serve with chips, crackers, or carrots and any other veggies you like.
• Store in an airtight container for up to 5 days.