This is something I can’t get enough of. The parmesan panko mixture forms a crunchy coating that is delicious with the mildly sweet squash. You could also substitute the lemon zest for minced garlic if you prefer it to be garlicky. Read the rest of this entry »
Archive for thanksgiving
There are many ways to roast a turkey. This variation becomes very aromatic as it cooks, thanks to roasted garlic and herbs. Some tips:
1. Rub the roasted garlic, fresh herbs and butter onto – and under – the skin. Don’t be put off by the amount of butter; it helps keep the flesh moist, and much of it runs off anyway.
2. If you have extra herbs, you can tuck sprigs of these fresh herbs into the cavity to add extra flavor.
3. Invest in a heavy roasting pan. Disposable aluminum ones tend to steam the turkey, and they are flimsy, often bending under the weight of the bird. A rack is very important.
4. Don’t forget the importance of maintaining oven temperature! A steady oven temperature keeps the bird from having to cook longer. So don’t baste the turkey in front of an open oven, because it allows the heat to escape. Take it out instead!