Cookin' with Carol recipes on NBC5 - November 2001
Broccoli, Cheddar & Turkey Omelette
Serves 1
2 eggs
1 tablespoon water
1/8 teaspoon black pepper
1 tablespoon butter
1/2 cup chopped broccoli, cooked
1/4 cup diced cooked turkey
1/4 cup shredded cheddar cheese
In a bowl, whisk eggs, water, and pepper together. In a 10-inch omelette pan, melt butter over medium-high heat until it foams or bubbles quickly. Pour egg mixture into the pan and rotate the pan so the eggs are evenly distributed. With a spatula, push the cooked edges of the omelette to the center, letting the uncooked portion run to the sides. Repeat this technique, occasionally tilting the pan, until the top of the omelette is creamy (no longer wet). Place the broccoli, turkey, and cheese on the left side of the omelette. To fold the omelette, flip the right side over the left with a spatula and slip the omelette out of the pan, onto a plate. (Season omelette with salt, if desired.) Serve immediately.
(Air Date: November 3, 2001)
Cranberry Sauce
Thanksgiving is just around the corner. Be prepared and get your fresh cranberries now!
Serves 4 - 6
1 cup water
1 cup sugar
1 (12-ounce) package cranberries, picked over and rinsed
2 teaspoons grated orange zest
1/4 cup orange juice
Combine water and sugar in a saucepan and heat on medium until sugar dissolves. Bring mixture to a boil and do not stir for 5 minutes. Reduce heat to medium, add cranberries, and simmer, uncovered, for 5 to 10 minutes, or until sauce is thick. Skim the top of the sauce (and discard), then add orange zest and orange juice, stirring to combine. Allow to cool (or chill) and serve.
Note:
Buy lots of bags of fresh cranberries now while in season and keep in the freezer. You can then enjoy homemade cranberry sauce all year long!
(Air Date: November 10, 2001)
Chocolate Pecan Pie
Serves 8
2 squares (1-ounce each) unsweetened baking chocolate
2 tablespoons butter
1 cup dark corn syrup
3 eggs
1/2 cup sugar
1/4 cup brown sugar
1/4 teaspoon salt
1 1/4 cups pecan halves
unbaked pie crust for 9" pie
In a double boiler, or heavy pan, melt chocolate and butter together over low heat. Using a sturdy spoon, combine in a medium bowl, corn syrup, eggs, sugar, brown sugar, salt, pecan halves, and chocolate/butter mixture. Pour filling into unbaked pie shell and bake in a preheated 375°F oven for 40 to 50 minutes, until center is just set. [If top is getting too brown, you can cover it loosely with foil.] Allow to cool thoroughly. Serve at room temperature or chilled.
(Air Date: November 17, 2001)
Serves 6
This is a great way to use leftover turkey from Thanksgiving. You can double or triple the recipe, depending on the size of the crowd to feed!
Place all ingredients in a large bowl. Mix salad with clean hands or a spoon. Enjoy!
Notes:
Haloumi cheese is a sheep milk cheese from Cyprus (it is also a specialty on Kangaroo Island in South Australia, produced by Island Pure Dairy). Find haloumi cheese in specialty cheese shops, or at Whole Foods or Central Market. Feel free to substitute your favorite cheese if you cannot find haloumi. Where is the "stone" in this recipe? Read on . . .
The story for this recipe begins on Kangaroo Island in South Australia where we were taping segments for my cooking show, "Cookin' with Carol." We were assisted by Chris Stephan, Pam Tobin, and Mary Ferguson of the Food Studio in Adelaide, South Australia. Chris arranged the videotaping at a very special location, Remarkable Rocks, where large, uniquely shaped, sea-weathered rocks stand like statues on a large granite dome overlooking the Southern Ocean. The classic tale of "Stone Soup," provided the initial inspiration for the recipe we were going to prepare. In Stone Soup, a weary and hungry soldier visits a town in search of something to eat, but is turned away by the town folk. He decides to create a soup in the middle of town from a large stone that he finds. After tasting the soup, he claims that it is delicious, but if he only had some salt and pepper it would be even better. The curious town folk end up sharing ingredients they bring together to make the soup even better.
We had the stone (Remarkable Rocks) and we had a large empty bowl. Chris told us if we just had a few things, our "stone salad" could be a delicious panzanella salad. Like a scavenger hunt, we had a great time collecting local ingredients on Kangaroo Island. Island Pure shared a range of their sheep milk cheese: haloumi, kefalotiri, manchego, 'gourmet feta' cheese, and sheep milk yogurt, and provided us with a small table, cutting board, and knife. We found a round loaf of Italian bread and olives from a local store. The chef at Kangaroo Island Lodge graciously shared tomatoes and fresh oregano from his kitchen garden and provided a bottle of Kangaroo Island Olive Oil. David Ferguson, Mary's husband and Adelaide purveyor of fine turkey products, enthusiastically shared delicious cooked turkey breast for the salad. From this point forward, David was affectionately designated "The Turkeyologist."
Chris, Pam, and Mary demonstrated to me how easy it was to make the salad with quality ingredients from local South Australian producers using minimal equipment. No spoon is needed to mix the salad, as Chris advised, the best way to mix it is with your hands! After feasting on the salad, our enthusiastic Aussie culinary crew sang a rousing rendition of "Waltzing Matilda."
Australian Travel Information/Contacts:
www.southaustraliafoodonline.com
The Food Studio (e-mail address): thefoodstudio@ozemail.com.au
(Air Date: November 24, 2001)