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How To make Herb Rubbed Turkey Breast with Fig & Apricot Stuffing
7 lb Turkey breast, parts of the
-ribs and wings attached 1 1/2 ts Salt
1 1/2 tb Freshly ground black pepper
4 tb Minced fresh sage
4 tb Minced fresh rosemary leaves
Dried Fig and Apricot -Stuffing Preheat oven to 350 degrees. Rub the turkey breast inside and out with the salt and pepper, then with the herbs. Discard the herbs or, for a stronger impression, leave some of the herbs clinging to the breast, or tuck them under the skin. Tuck some of the Dried Fig and Apricot Stuffing under the skin as well as filling the breast cavity. Place the turkey skin side up on a piece of foil (to protect the dressing), then place on a rack in a roasting pan. Roast for approximately 2 1/2 hours, or about 25 minutes per pound. If you are using a meat thermometer, insert it into the thickest part of the breast, almost to the bone, before placing the breast in the oven. When the thermometer reads 185 degrees, the meat is done. Let the turkey stand at least 10 minutes and up to 30 minutes before carving. Serves 6 to 8. The San Francisco Chronicle, November 15, 1995
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Prepping and cooking a Christmas turkey, together with the stuffing, gravy, and all the trimmings, doesn't have to be difficult! Check out my recipe for packing bundles of flavour into your stuffing, whether meat or vegetarian. By following these shortcuts you can forget the stress, and be confident that you'll have a show-stopping turkey on the special day!
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Jacques Pépin's Leg of Lamb with Potato Gratin (Great episode) | KQED
This is the season 2 finale episode of Today's Gourmet and it's a good one. Jacques Pépin makes a delicious meal featuring a robust and tender breaded leg of lamb. Jacques' potato gratin recipe is truly a work of art and he uses clever techniques that you're sure to incorporate into other recipes. The first course is a seared sea scallop with scallion and cracked pepper mustard sauce. For dessert, Jacques prepares a decadent apricot soufflé guaranteed to impress your dinner guests.
This episode is packed with fantastic kitchen tips including how to remove fat from a leg of lamb, which are the best bones to use for soup, how to pare scallops, how to clean a copper mixing bowl, the best way to beat egg whites, and more.
In This Episode:
00:00: How to carve a leg of lamb
3:32 How to roast lamb
4:55 How to make breading
5:59 How to make potatoes au gratin
9:50 Seared sea scallops with scallion and mustard dressing
14:59 How to clean a copper bowl
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Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 26, 1992. Summer Glance
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
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This homemade chutney recipe is perfect for beginners. You'll enjoy this homemade chutney recipe which uses dried apricot, red pepper and thyme to give you plenty of lunch, dinner and snacking options. This homemade chutney easily works as a topping, stuffing, dip or spread and accompanies pork, lamb, and vegetables when you need your everyday staples to look (and taste) fancy without the fuss. Even better, I'll show you how to preserve your chutney as a shelf stable condiment for up to one year with a simple water bath. You won't even need any special canning equipment!
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LINK TO RECIPE:
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Note: This tutorial is for informational purposes only. Please follow all the manufacturer's instructions for your specific canner or water bath steamer and adhere to safe canning guidelines. I’ve included tested products and tools below that I use in my own kitchen!
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FEATURED in this Video:
The Complete Book of Small-Batch Preserving:
Lodge Cast Iron Combo Cooker-
Disposable Tea Bags:
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FAVORITE CANNING RECIPE BOOKS FOR YOUR LIBRARY:
Blue Ribbon Canning: Award-Winning Recipes:
The Complete Book of Small-Batch Preserving:
Ball Complete Book of Home Preserving:
Complete Guide to Home Canning: Principles of...(UPDATED):
Note: This tutorial is for informational purposes only. Please follow all the manufacturer's instructions for your specific canner or water bath steamer and adhere to safe canning guidelines. I’ve included tested products and tools below that I use in my own kitchen!
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In this special edition of Pink House Kitchen, our instructor Laura Coleman--culinary artisan, breast cancer Survivor, and certified exercise specialist--is joined by mixologist Kaycee Currie to show you some holiday cocktails and appetizers that feature fresh ingredients. Pink House Kitchen is one of many free monthly sessions offered by Carolina Breast Friends for anyone living with breast cancer. Cook along in your own kitchen in real time, or watch and pause as needed to make the dish!
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