Welcome to the
Neighborhood News
Today in our
Personal Touch with Rebecca Cressman segment we have a treat for everyone. Rebecca interviews Kelsey Nixon, who got her start in the food media industry when she created Kelsey’s Kitchen, a college cooking show at Brigham Young University, emphasizing fast, fun and affordable meals. After graduating with a degree in Broadcast Journalism, she attended Le Cordon Bleu – Hollywood, where she earned her professional culinary arts degree. This degree, paired with training from the French Culinary Institute in New York City provided opportunities at Martha Stewart Living and on Food Network’s “Semi-Homemade Cooking with Sandra Lee.” In 2008, she was a contestant on The Next Food Network Star, where she was voted ‘fan favorite,’ and went on to star in the Food2 web series Kelsey and Spike Cook, with Spike Mendelsohn. Kelsey’s passion for the essentials in the kitchen has taken her one step further and she now hosts her own show on the Cooking Channel. In Kelsey’s Essentials, Kelsey inspires a new generation of food lovers with her own fresh take on essential cooking basics. She gives her savvy tips on must-have pantry items, the latest gadgets and essential kitchen techniques – from roasting to baking. Kelsey’s passion is creating recipes that target the beginning cook – breaking down the basics, teaching proper technique and making everyone feel comfortable in the kitchen. Kelsey lives in New York City with her husband Robby where she spends her days developing recipes and cooking up a storm.
I just watched Kelsey’s show, the one where she gives essentials on how to roast a chicken, veggies and fruit, and it was such a breath of fresh air, because it’s exactly that: showing the essentials, and how to do it. Now I have more ideas on how to prepare a turkey, because I figure it’s almost the same.
Kelsey sent us a few of her favorite recipes, and we’re putting them here for you to enjoy.
ROASTED ROSEMARY TURKEY BREAST
Yield: 6 servings
One 6-pound fresh turkey breast, on the bone, rinsed and patted dry
¼ cup unsalted butter, softened
4 cloves garlic, minced
1 teaspoons orange zest
2 tablespoons fresh rosemary leaves, chopped
1 tablespoon fresh sage, chopped
2 ½ teaspoons dry mustard
salt and cracked black pepper
2 stalks celery, cut into 2 inch pieces
2 small carrots, peeled and cut into 2-inch pieces
2 small onions, peeled and quartered
Preheat the oven to 325 degrees F.
In a small bowl, combine the softened butter, garlic, and orange zest, rosemary, dried mustard and salt and pepper.
Carefully lift the skin from the meat and rub half of the seasoned butter directly on the turkey breast. Rub the rest of the seasoned butter on the skin. Season generously with salt and pepper.
Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. (The breast temperature will continue to rise as it rests.)
Carve the breast and serve with the pan juices. Reserve leftovers for oven roasted turkey sandwiches.
SPICED APPLE & PEAR RUSTIC PIE
Yield: 6 servings
1 ½ cups (1/2 lb.) granny smith apples, peeled, and sliced into wedges
1 ½ cups (1/2 lb.) bosc pears, peeled, and sliced into wedges
2 tablespoons flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup brown sugar
1 recipe perfect pie dough
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons sugar (turbinado preferred)
vanilla bean ice cream or fresh whipped cream, garnish
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
Stir together apples, pears, flour, lemon juice, cinnamon, nutmeg, and sugar in a large bowl until combined.
On a well-floured surface, roll out dough into a large circle, about 12-14 inches.
Move rolled out dough to prepared baking sheet. Make sure dough is chilled.
Spoon fruit mixture onto the center of the dough leaving a 1 inch border. Fold the edges of the dough over the fruit, pleating dough, then dot the fruit filling with butter pieces. Lightly brush dough with egg wash and sprinkle with 2 teaspoons sugar.
Bake until crust is golden brown and filling is bubbling, 25 to 30 minutes. Cover if crust browns too quickly. Cool.
Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
*NOTE: same recipe can be made in individual serving sizes.
RAPID ROLLS
Yield: 24 dinner rolls
3 packets active dry yeast
1 ¾ cups warm water
½ cup honey
½ cup melted butter
½ tablespoon salt
2 large eggs, beaten
approximately 6-7 cups flour
melted butter
Preheat oven to 400 degrees F.
In the bowl of a mixer, combine instant yeast and warm water. Let activate for 5 minutes until bubbly. Stir in honey.
On low speed with the paddle attachment, add butter, salt, and eggs. Slowly add flour by the cup until fully incorporated and dough pulls away from the sides of the mixing bowl. Add more flour if too sticky.
Portion into 24 even servings. Form rolls into desired shape and let rise approximately 20 minutes or until doubled in size. Brush with melted butter.
Bake for 25 minutes until tops are golden brown. Remove from oven and brush with melted butter.
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Neighborhood News for Monday, 22 November, please click
here.
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