Monthly Archives: September 2012

The Barefoot Contessa’s Perfect Roast Turkey!



Susan here – sorry I have been gone so long.  The kids have started back to school and I have been busy finishing my third novel.  I have really been needing some easy meals that would make wonderful leftovers.  I know it isn’t Thanksgiving yet, but trust me when I say it is time to roast a turkey!  This was the first one I had ever tried on my own, and if I can do it, you can too.   This turkey was moist and gently flavored and beautiful. The house smells fabulous while the turkey is roasting, plus you have enough food to invite your friends and family to dinner.  What more could you ask for? 



–         1 stick of unsalted butter

–         1 lemon, zested and juiced

–         1 teaspoon chopped fresh thyme leaves

–         1 fresh turkey (10 to 12 pounds)

–         Kosher salt

–         Freshly ground black pepper

–         1 large bunch of fresh thyme

–         1 whole lemon, halved

–         1 Spanish onion, quartered

–         1 head garlic, halved crosswise





Preheat the oven to 350 degrees F.

Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of the thyme leaves to the butter mixture.  Set aside.

Take the giblets out of the turkey (don’t forget whatever it is that is stuffed in the front  – I did.)  Wash the turkey inside and out.  Remove any excess fat and leftover pinfeathers and pat the outside dry.  Place the turkey in a large roasting pan.  Liberally salt and pepper the inside of the turkey cavity.  Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and garlic.  Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.  Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey about 2 ½ hours, or until the juices run clear when you cut between the leg and the thigh (I used a meat thermometer to double check for doneness).  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before slicing and serving to grateful friends.


I found the recipe on the Food Network Website:



Zucchini “Comfort” Noodles


I haven’t posted for a long time, and in case anyone’s reading this, I apologize.

In some ways, I have been distracted by the sad goings-on in Libya and other spots, but in other ways, I have been doing really well.

I wanted to do this blog to learn new recipes, but the last few weeks I’ve been happy to rely on old (new) standards – Alton Brown’s Pot Roast, Melissa Joulwan’s “You’re the Tops” Tuna Salad, PaleOMG Carrot Cake Pancakes, and some old standbys which I haven’t posted:  Cheeseburger Salad and Turkey Paprikash.

Still, I did recently try a new recipe.  I got a gift of lots of zucchini (and for you whose gardens are still producing, keep me in mind!), so I made zucchini noodles.  And these were *wonderful*.  I made them twice in a week.

Comfort Noodles

This recipe is not quick, but it is easy.  From the website:

2 small zucchini, julienned (about 2 cups) [Julienne peeler is essential.]
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste


1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)

2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.

3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.

4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.

Here are my results!