Texan Magazine
Exclusively For Texan Magazine
From the Kitchen Of International Executive Chef Eduard Peyer
THE MENU
Herb Roasted Double Breast Of Turkey
Creamy Wild Mushroom Sauce With English Mustard
Spicy Cranberry Chutney
Granny Smith Apple Risotto
*Basque Style Piperade
Recipes:
HERB ROASTED BREAST OF TURKEY
One bone-in double breast of turkey (use fresh turkey)
If not available, don’t worry. Use a frozen double breast and thaw in your refrigerator for approximately 3 to 4 days.
DRY THE TURKEY BREAST WITH PAPER TOWELS TO ABSORB ANY MOISTURE.
Herb Paste:
2 Tablespoons black peppercorn
1 bunch Italian Parsley
4 fresh Sage Leaves
3 Cardamon Pods
3 dried red chiles
1 Tablespoon Fennel Seeds
2 Star Anise
4 Garlic Cloves
¼ cup of fresh grated ginger
A bit of olive oil and sea salt, just enough to make a paste
Place in a Mortar and Pestle and mash into a coarse paste
Rub the breast generously with the herb mix
Loosen the skin with your finger and distribute some of the herb mix underneath the skin, be careful not to rupture the delicate skin!
Place the turkey breast on a roasting pan with a rack
Place in a 350 degree oven for approximately 20 to 25 minutes, if you measure with a thermometer, it should read approximately 170 degrees.
Take the turkey out and let rest for about 25 minutes.
With a sharp knife, separate the breast meat from the bone by cutting down along the breastbone on both sides.
Slice into ¼ inch pieces.
Use the roasting pan you prepared the turkey breast in, discard the grease and deglaze with a good white wine of your choice.
Reduce that liquid in half and pass it through a sieve and set aside.
CREAMY WILD MUSHROOM SAUCE
Ingredients:
16 oz available mushrooms, like Chanterells, dried Morels, fresh Cremini and some regular mushrooms, such as White Button
1 small shallot, finely minced
6 oz of fresh, unsalted butter
1 pint of heavy cream
1 cup of dry, white Vermouth (Noilly Prat)
The reserved liquid from the roasting pan
Salt and Pepper to taste
Preparation of the Mushroom Sauce:
In a large skillet or if you have a Dutch oven melt the butter
Add the shallots and stir for just one minute
Add all of the sliced mushrooms (your selection, if you use dried mushrooms, have them soaked in cold water the night before)
Sauté and stir over medium heat until any liquid is evaporated
Add the Vermouth and reduce for a couple of minutes
Add heavy cream and the reserved liquid from the roasting pan
Season to taste.
BASQUE STYLE PIPERADE
Ingredients:
3 each red bell peppers, julienne cut
2 each yellow peppers, julienne cut
2 each medium sized ripe tomatoes
1 Jalapeño pepper, julienne cut, remove the seeds if you cannot tolerate the heat
1 Tablespoon canned Chipotle Pepper (optional)
1 Tablespoon of tomato paste
4 cloves of garlic, chopped
1 medium onion, chopped
½ cup virgin olive oil
1 cup chicken or vegetable stock
Salt and Pepper to taste
Preparation of Piperade
In a large skillet or Sautoir heat the olive oil
Add chopped onion and stir until translucent over medium heat (3 to 5 minutes)
Add Bell Peppers and the Jalapeño, cut in thin strips
Add the Chipotle (be careful, this packs a lot of heat… #10 on the Heat Index)
Add chopped garlic
Cut the tomatoes in chunks and add to the mix
Add tomato paste and stir for one minute
Add chicken or vegetable stock just to cover the Piperade
Season with salt and pepper
Reduce the Piperade until it has the consistency of a creamy soup.
If you feel you need to thicken the Piperade, mix some corn starch with cold water and add a drop to the sauce.
SPICY CRANBERRY CHUTNEY
Ingredients:
1 lb. of fresh or frozen cranberries
1/2 cup of water
1/2 cup of Port Wine
1 cup of sugar
Zest of two oranges
1 medium piece of fresh ginger
1 stick of cinnamon
1 Star Anise
¼ cup Apple Cider Vinegar
1 pinch of salt
Preparation of Spicy Cranberry Chutney
Place fresh or frozen cranberries in a saucepan
Add water and sugar
Bring to a gentle simmer
Peel 2 oranges with a potato or vegetable peeler, make sure you do not peel any of the white (Pith)
Cut the peel into fine julienne pieces and blanch in some sugar water, then add to the cranberries
Add Port wine and grate the fresh ginger with a Microplane
Add Star Anise and cinnamon stick
Add Apple Cider Vinegar and a pinch of salt
Slowly simmer the chutney for 15 minutes
Add some more sugar and water, if necessary
This Chutney can be made easily up to a week in advance
GRANNY SMITH APPLE RISOTTO
Ingredients:
2 cups of Italian Arborio or Vialone Rice
¼ cup of olive oil
6 cups of chicken or vegetable stock
1 cup of diced onions
2 to 3 fresh Granny Smith apples
¼ cup of fresh lemon juice
1 cup of grated Pecorino or Parmesan cheese (Optional)
¼ cup of Chardonnay
4 oz of unsalted Butter
Salt and Pepper to taste
Preparation:
Peel Granny Smith Apples and dice about ¼ inch thick
Cover with lemon juice to avoid discoloring and set aside
In a saucepan over medium heat, ad the olive oil and sauté the onions until soft, and translucent
Add the rice and stir for one minute
Now add some stock, just to cover the Risotto
Keep on stirring until it starts to evaporate.
Keep on adding stock and repeat the process.
This Risotto requires you to be with it until it is done, so please don’t get sidetracked with the kids, dogs or anything else.
Keep the heat on medium to medium high
Once you have finished with the stock, turn the heat on low
Add the diced Granny Smith Apples
Taste again for seasoning
Add unsalted butter and stir.
For those who like cheese, serve Pecorino or Parmesan on the side.
Serve at once
MY WINE SUGGESTIONS:
As always, I love any great Pinot noir from California to accompany a Thanksgiving or holiday meal. Some of my other choices are Rose’s from Provence, a great Bordeaux, a Malbec from Argentina or a Nouveau Beaujolais.
Happy Thanksgiving and a Merry Christmas to all from Chef Peyer!
*Piperade is a wonderful pepper sauce from southern France and especially from the Basque region.
It’s very popular and versatile with meats, poultry, seafood, egg dishes and potatoes.
In the Basque region, the popular Espelette Pepper is used together with tomatoes, but you can easily replace it with common peppers like Bells, Anaheims or Poblanos etc.
