Quoting Michael Loo to Jim Weller <=-
after Robin Wasicuna, Yellowknife, NWT, Canada
good cook but temperamental and difficult to work for
The impression I got of him was that he was cray cray
Yeah, I was just speaking diplomatically.
Is that a prerequisite for a chef in your neck of the woods?
Just about everywhere, if they're TV famous. I think they all
snort way too much black pepper.
We had this at a staff Christmas party a couple of years back:
--MM
Cider Basted Roast Turkey Breast and Pan Dripping Gravy
5 lb turkey breast
Salt and Pepper
1 Tbsp dried Sage
1 large white onion
2 cups hard apple cider
Pan Dripping Gravy
Drippings from Cider Basted Turkey Breast
1 1/4 cups chicken or turkey stock
1/4 c dry white wine
2 Tbsp sweet rice flour or potato starch
salt & pepper
Preheat oven to 425 F.
Season turkey breast liberally with salt and pepper. Sprinkle the
dried sage over the turkey breast. Slice the onion into 4 thick
slices. Place the onions in a small roasting pan, and place the
turkey breast over the oven. Pour about 1/4 cup of the apple cider
over the turkey.
Place the turkey breast in the oven. Roast for 30 minutes at 425�F;
basting every 15 minutes with apple cider. Turn the temperature down
to 350 F, and then continue to roast for another hour to 1.5 hours;
basting every 15 minutes with additional cider. Remove from oven
when temperature reaches 160 degrees. Cover with foil and allow to
rest for 10 minutes. Remove string. Slice and serve.
Pan-Dripping Gravy
Discard solids from the pan the turkey was roasted in. If the pan
you used can be heated on the stove top, place over a medium-high
heat. Add 1/4 cup of the chicken stock to the pan and scrape up as
much of the bits off the pan as possible. (if the pan can not be
placed on the stove, pour the 1/4 cup of stock into the hot pan as
soon as possible when it comes out of the oven; scrape up the
flavour bits from the pan, and pour everything into a saucepan).
Whisk in the rice flour or potato starch, then add the remaining
stock and the wine. Bring everything to a light boil, then simmer
for 5-10 minutes or until the gravy thickens. Have a taste, and
season with salt and pepper if necessary. Serve warm.
Recipe provided by Chef Robin Wasicuna
Posted by: Georgina Carr in Yellowknife AKA Gorging George
From:
https://gorginggeorge.wordpress.com
---
Cheers
Jim
... I hate when green jellybeans are mint instead of lime
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