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Month: July 2020

Garden Pavilion Lunch Menu ~ Sensational Salad Entrees
July 28, 2020

Garden Pavilion Lunch Menu ~ Sensational Salad Entrees

From Mama’s restaurant : “Sensational Salad Entree” Section. High Protein Salad ~ Fresh roasted Turkey and Monterey Jack on shredded Romaine with Mild Herbed Olive Dressing Lean Flank Steak Salad ‘ROLLEPOLSE’ ~ A Danish Beef Specialty with Horse Radish Sauce. Apple Star with Corn Salad […]

Basic Cookery, Garden, Menus, Notebook
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by Frances
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Garden Pavilion Lunch Menu ~ “Appetizers / Soups”
July 28, 2020

Garden Pavilion Lunch Menu ~ “Appetizers / Soups”

Appetizers / Soups Fresh Greens from Today’s Market – we recommend our Low Calorie Fresh Herb Dressing Sun Ripened Tomatoes – with chopped Shallots, Fresh Basil and Chives Japanese Cucumber Salad – Toasted Sesame Seeds, Rice Vinegar and Dill Garden Vegetable Caponata – Marinated Eggplant, […]

Basic Cookery, Garden, Menus, Notebook
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by Frances
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Notes from the Garden ~ Roasted Turkey Oklahoma
July 13, 2020

Notes from the Garden ~ Roasted Turkey Oklahoma

 

Roasted Turkey Oklahoma

Roasted Turkey Oklahoma

The head Chef brought this back from the 1980 US Culinary Olympic Team. it was archived in the garden book and added as an American Flavor Recipe
Print Recipe
Prep Time 2 hrs 30 mins
Cook Time 1 hr 30 mins
Resting time 15 mins
Total Time 4 hrs 15 mins
Course Main Course
Cuisine American
Servings 6

Equipment

  • food processor
  • roasting pan

Ingredients
  

  • 3/4 cup chopped red onion
  • 2 ea. cloves
  • 3/4 cup diced fennel
  • 1/2 cup diced parsely stem
  • 1/3 cup butter
  • 1/2 pound diced mushroom
  • 3 ea. green onion, sliced
  • dill to taste
  • tarragon to taste
  • 2 egg yolks
  • 1 1/2 cup coarse bread crumbs
  • salt and pepper to taste

Force Meat

  • 1 1/2 pounds white turkey meat
  • 4 ounces fat back
  • 1 egg
  • salt and pepper to taste
  • 5 ounces dark turkey meat julenne

Instructions
 

Forced Meat

  • Grind white meat and fat back in food processor. Blend egg, salt and pepper into ground meat. by hand fold in dark meat.

Stuffing

  • Saute Onions , Garlic, Carrots and parsley stems in butter. Add Mushrooms, green Oinions, Dill and Tarragon to saute. remove from heat. add bread crumbs. Blend with S&P and egg. Cool

Construct

  • to make the roll, spread the forced meat on plastic wrap in layer approximately 1/4" thick. Step #2 Spread approximately 1/4" thick layer of stuffing on top of the forced meat. Roll up in jelly roll fashion and detach the plastic wrap, Smooth together edges and bake at 350F for 1 1/2 hours in a rasting pan. rest and slice.

Notes

The Garden Pavilion. a look beyond the Avenue of the Stars of Century City past the stars of Hollywood to the stars of the kitchen. this recipe is from the 1980 U.S. Culinary Olympic team and was found in the prep book.
The Garden Pavilion Archive and a recipe from Mama.
Keyword roast

 

Basic Cookery, Garden, The Practice of Roasting
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by Frances
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