Author Archives: TempInnKeeper

Unknown's avatar

About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com
Apr22

A 5 Day Prepared Meal Selection For Terry

Posted on by
Standard

Menu for Terry Owens for the week of 4/15/13

From Margot’s Table to Yours

Salad

Organic Sweet Baby Lettuces with Homemade Classic Dijon

 

Main Course

Rolled Flank Steak Stuffed with Portobello Mushroom and Spinach

 

Ricks Slow Cooked Pork Chops

 

Side Course

 

Mélange of Oven Baked Vegetables and New Potatoes with Basil

 

 

Bon Appétit

 

 

Catered by Margot Van Horn

“From My Table to Yours”

Offering Special B&B Styled Menus

Apr18

Chicken, Dumplings and Peas

Posted on by
Standard

chicken dumpling

Chicken, Dumplings and Peas

Serves 6

 

I love dumplings and I also love chicken and peas—so if you do too, here’s a simple recipe you’ll love.  I bet the family and kids will love it too.  I made it real simple and just used peas for the veggies, however, if you wish, you can add or substitute carrots, onions, celery, mushrooms, ———-and————well you get the picture.

 

If you add carrots, let there be two diced; celery, another 2 diced; onion, 1 large diced; mushrooms as many as you wish for the last 15 minutes.  If you decide to add the additional veggies, brown the chicken and set aside on a plate; then brown the above mentioned veggies (except for the mushrooms) until softened (about 5-7 minutes) and then add the liquids.  For the last 15 minutes, add the mushrooms and peas.

 

Imagination my dear———and I hope that I didn’t confuse the issue to much.

 

Ingredients:

For the stew:

  1. 2 lbs. whole skinless or with skin chicken breasts or thighs
  2. 2/3 C. all purpose flour
  3. 2 Tbls. Olive oil
  4. S&P to taste
  5. 3 roughly chopped peeled garlic cloves
  6. 2 sprigs of fresh rosemary or 1 tsp. of dried rosemary
  7. 1 C. water
  8. 3 ½ C. vegetarian broth
  9. 1 ½ C. frozen or fresh peas

For the dumplings:

  1. 1 C. whole-wheat flour
  2. 1/2 C. all purpose flour
  3. 1/2 Tsp. baking soda
  4. S&P to your taste
  5. Fresh or dried rosemary to taste
  6. 3/4 C. buttermilk ( if you don’t have that, try milk and 1 Tblsp. lemon juice or vinegar that has sat for about 10 minutes)

Directions for the stew:

Cook the stew for a total of 60 minutes

  1. Toss chicken with the 2/3 C. all purpose flour mixed with S&P to your taste.
  2. In a large deep skillet, heat the oil over medium high heat; add the chicken to the pot and brown for about 5 minutes.
  3. Stir in water, broth, garlic cloves, rosemary and S&P to taste; bring to a boil and turn down the heat to medium so that the broth is just simmering.  Stir every now and then.
  4. Add peas and dumplings the last 15 minutes.

Dumpling directions:

  1. Whisk flours, baking soda, S&P, and rosemary in a medium sized bowl.  Quickly add the buttermilk and spoon the dough 1 Tblsp. at a time over the simmering chicken stew.  Makes about 18 dumplings (about 3 per person).  These dumplings are the hearty kind.  You won’t need another starch but a nice salad would be nice to have as an additional side dish.
Apr18

Stuffed and Rolled Flank Steak

Posted on by
Standard

prerolled stuffed flank stuff flank steak for ONE stuffed flank steakStuffed and Rolled Flank Steak With 2 Different Stuffings

Serves 4

Here are two delicious stuffed flank steak recipes given to me by a good friend.  I used to make this dish often for my family years ago and honestly, I hadn’t thought about the flank steak for a long time.  So, I was delighted when Pat brought this recipe back to my attention because it immediately brought back very fond memories.  With this recipe, don’t feel limited to just these 2 recipes; stuffed and rolled flank steak is extremely versatile and is usually always delicious with an inventive stuffing.  As I remember, my children always were enthused about this dish so it’s a good family offering; but honestly, now that flank steak costs a bit more, I wouldn’t feel embarrassed about serving it for a nice guest dish as well.  And, I have added a picture to show you that yes indeed, you can make this for ONE.  I paid $5 for a nice steak and actually got 2 meals out of it.

 

Ingredients:

  1. 1 flank steak, pounded VERY thin
  2. Here’s 2 yummy easy stuffings–#1:
    1. Portobello mushrooms sliced and sautéed in olive oil
    2. Fresh Spinach-washed and kept whole (can be the baby kind)
    3. Pesto to taste
    4. Parmesan cheese( optional)
    5. Minced onion and/or garlic (optional)
  3. Stuffing # 2
    1. Provolone Cheese or another kind of your favorite cheese
    2. Thinly sliced Prosciutto or ham
  4. 1 Egg, well beaten
  5. 3/4 C. (more or less) Italian bread crumbs

 

Directions:

  1. Preheat oven to 375 degrees.
  2. Place stuffing down the middle of the beef.  Roll it tightly and hold it with toothpicks or tied with some good cooking string.
  3. With stuffing # 1, line the beef with the spinach and Portobello mushrooms, spread pesto on top and add some Parmesan if you choose.
  4. With stuffing #2, line the beef with the Prosciutto or ham slices and the Provolone slices and then roll.
  5. When the flank steak is rolled and tooth picked or tied with some good cooking string, roll the whole steak in one beaten egg and then in the Italian bread crumbs.
  6. Place the steak in a well oiled baking dish and bake at 375 degrees for half hour or more until the roast is pink for medium or well done for those who wish it so.
Apr10

Rick’s Slow Cooked Pork

Posted on by
Standard

slow cooked pork roast

Pork with spinach and potatoes

spinach pork and top

spinach on top pork

Rick’s Slow Cooked Pork

Serves 6-8

Two of my guests at my bed and breakfast inn decided that they wanted to move from Tahoe to Paso.  So, they resided in my cottage for well over a month.  They were a lovely young couple and I loved their company.  Christy eventually became the manager at an exclusive winery; Rick though always loved to cook and he ended up working at an exclusive restaurant.  This is one of his recipes and I love the ease and simplicity of it.  It is sort of a pulled pork recipe so if you look at comparable recipes, you can also add vinegar, etc. but honestly, I think that Rick’s way is the best.  So here it is:

Ingredients:

  1.  One 3-4 lbs. Shoulder/butt (NOT LOIN) I used a 3.44 Lb. Fresh Boston Butt Pork Shoulder Roast that was priced very nicely.
  2. Olive oil—I used at least 1/2 C.
  3. S&P
  4. Fresh thyme

Directions:

  1. Preheat oven to 275.
  2. LIBERALLY, and I mean that, spread olive oil over the whole roast. I sprayed with olive oil a large Pyrex dish first and placed the roast in it.
  3. Salt and pepper the roast to your taste.
  4. Spread fresh thyme, as much you would like, over it all.
  5. Cook the roast, uncovered, for 6 hours.
  6. That’s it and believe me, moist and delicious is what you get.
  7. Now, I had some freshly washed spinach waiting to be cooked and I thought, well, why not about 1/2  hour before the pork is done to pile it on top of the pork, sprinkle some red pepper flakes and Parmesan on top of the greens, place a top (or aluminum foil) on top and put it back in the oven. But even before that since I also had a left over cooked baked potato,  I had cut that up in small bits and had added that around the roast before I did the spinach bit.
  8. When I took the roast out, I arranged the spinach and potatoes nicely around the roast and it looked gorgeous.
  9. Of course, this kind of pork also goes very well with potato salad and/or beans.
  10. Rick also said that you can cook very thick pork chops like this as well.  He said to cook them for 1 ½ to 2 hours the slow way.
Apr6

Two Lamb Shoulder Arm Chops- 2 different ways

Posted on by
Standard

Lamb stew on plateLamb Stew

From Margot’s Table to Yours

Lamb Chop with MushroomsCooking for ONE the Short and Easy Way

I’ve been single (alone most people would say I guess) for most of my life and frankly, I’ve enjoyed that state.  I’ve had fabulous guy friends who have popped in and out of my life and that’s been good too.  The best companions though I think have been my kitties and doggies.  Well, I won’t go into that but I will go into cooking for one.  This column is not for a person who doesn’t enjoy food or getting in the kitchen to tend to the food creation activity just a bit.  For those poor souls who do not, there is no help that I can offer except to suggest that they  get a good mate or hired help who does enjoy cooking creativity and hopefully he/she will enjoy their culinary endeavors or to just forget the kitchen altogether and dine out.  That’s OK.  Luckily, we truly are not all created equal=boring— in spite of that famous American aspiration that was eventually evolved by our forefathers.

When I shop, I often find meats, poultry or fish on a special pricing so I do try to economize and buy those.  I do love lamb particularly the delicious Idaho variety,  however usually it can be quite pricey; but hoorah the other day I found two fairly thick shoulder arm chops, bone in, perfectly priced.  So, I fixed one chop one way and saved the other chop for the “other” way during the same week.  That way, I don’t get bored with left over’s because I’ve made myself two different dishes without having to freeze and possibly loose some taste.

Below are the two ways I prepared them.

Lamb Stew with Peppers and Red Fingerling Potatoes

Ingredients:

  1. 1 half pound thick lamb shoulder arm chop, bone in-cut into one inch pieces and use the bone as well—salted and peppered to your taste
  2. 1 red pepper or if your wish you could use a yellow one-washed, cored and sliced long ways
  3. 1/2 Yellow onion—thinly sliced
  4. 1 or 2 garlic cloves-peeled and thinly sliced
  5. 4 or 5 fingerling red potatoes sliced thick or even cut in half
  6. 3 Tablespoons olive oil
  7. 1 Tablespoon flour
  8. 1 Cup hot vegetable bouillon
  9. 1/4 Cup dry white wine or white vermouth
  10.  1 or 2 bay leaves
  11.  2 or 3 sprigs of fresh rosemary or half teaspoon dry
  12. S&P to taste

Instructions:

  1. In a heavy large frying pan that can be lidded, over medium high heat stove top, warm your oil and then add the lamb pieces.  Sauté the lamb until the pieces are nice and brown (about 5 minutes). Set the lamb aside on a plate.
  2. In the same skillet add the third tablespoon of olive oil and add the onion, garlic, pepper and potatoes; over medium heat, sauté the veggie mixture and stir it often until the veggies are browned and glistening (about 5 minutes). At this point, add the 1 Tablespoon flour and continue stirring until the white of the flour has disappeared.
  3.  Then add the vegetable bouillon. wine/vermouth, bay leaves, rosemary, S&P to taste and the lamb.
  4. Cover closely and cook over low heat( it should simmer continually) for about 1 hour or until the veggies and meat are done. If you notice that the liquid has reduced too much, add some more water.
  5. I serve this with a nice salad.
  6. Variations for this dish could be the following:
    1.  Instead of potatoes, omit the peppers and use white beans.  I usually make my own however, you could use well rinsed canned ones. Make sure that the skillet you are using is oven proof because at the end of your one hour stove top, you are to place some bread crumbs on top and Parmesan if you wish, and put it in a 350 oven for 5-10 minutes until golden. Serve with crusty French bread.  Voila-instant cassoulet.
    2. You can omit the peppers and use mushrooms instead. You can even add parsley, celery and carrots.
    3. You can substitute vegetable broth with chicken broth.
    4. You can use red wine instead of white.
    5. You can substitute white rice for the beans or potatoes.
    6. It’s nice to be versatile and use your imagination.  Cooking is so creative.

(The Other Chop) One Half-Pound Lamb Chop Grilled and Garnished with Sautéed Mushrooms

  1. Either grill your chop in the oven under the broiler or use a grilling pan. I usually S&P my chops to my liking before grilling and I don’t grill them too long.  I like my lamb on the medium rare side so I take them off the heat when they are still rare and let them sit to perfection.
  2. Mushrooms have always been one of my favorite sides.  I’ll buy several cartons of them sliced and/or unsliced and then bring them home to sauté in a combination of butter and olive oil.  Often I add chopped garlic to the combination.  Then I’ll freeze a whole bunch of them cooked like that to save for future easy use; and the rest I’ll use for my prepared dinner.  For my lamb chops, I piled a bunch of mushrooms on top.
  3. I sided this dish with some excellent fresh Spinach that I had washed, rinsed and cooked in a pot stovetop just with it’s rinse water for no more than 1-2 minutes, drained and topped with shredded Parmesan.
  4. Then I felt like a bit of rice.  Rice cookers are very easy however, if you don’t have one, I use the micro. My rice always turns out perfect and it’s easy to store the pot with the rice in it in the frig.  Less washing for that dinner.   I like long grained rice.  I usually make rice for 2 because it’s so easy to have as a left over. So, for 2 servings, in a microwave pot I place 1/2 Cup rice with 1 1/3 C. water, cover the pot and on micro high, cook it for 5 minutes.  Then I turn my micro heat to about three-quarter strength and cook the rice for another 20-25 minutes.  Usually it’s just perfect then.  Every micro varies in temp, so check if the 75% heat is correct for your rice cooking.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Mar29

Shrimp a la Dijon

Posted on by
Standard

shrimp dijon 2Shrimp a la Dijon

Serves 4

 

For my taste, this recipe results in a truly delectable dish.  It’s a quick and easy one to serve however looks and tastes like you might have spent hours on it.  The sauce in particular is divine.  You can serve it over rice, pasta or with crusty French bread and a nice light green salad.  It’s perfect for last minute guests or just for last minute family dinners or even just for your lonesome.  Just make sure that you have some dried mushrooms or frozen pre-cooked mushrooms and uncooked peeled and devinne with tail on shrimp in the freezer.  You can even substitute for the shrimp left-over chicken.  You also can add chopped light tasting veggies like chopped yellow squash (not broccoli, Brussel Sprouts and such), when sauteing the onions and mushrooms.

Ingredients:

  1. 12 Oz. Shrimps with tail defrosted per package instructions
  2. Butter and/or olive oil to amount to 3 Tbls. (I use a bit of both)
  3. 1 ½ C. sliced mushrooms
  4. 1/4 C. finely chopped onions and/or 3 finely chopped garlic cloves
  5. 1 Tblsp. flour
  6. 3/4 C. very warm chicken broth
  7. 1/4 C. dry white wine (I used dry vermouth)
  8. 1 Tbsp. Dijon mustard
  9. 1 Tsp. crushed dry tarragon and/ or a heaping 1/2 Tsp. fennel seeds
  10. 1/4 Tsp. paprika
  11. 1/4 Tsp. ground pepper
  12. 1/4 C. heavy cream (you can use ½ and ½ or milk if you wish to lighten the load)

Directions:

  1. In a large measuring cup, combine the chicken broth with the white wine, Dijon mustard, and tarragon or fennel seeds, paprika and ground pepper.  Let sit while you do the rest of the steps.
  2. In a large skillet, heat the butter and/or oil till it is hot.  Add the mushrooms and onions/garlic and over medium heat, sauté till the mushrooms and onions/garlic are soft, limp and glistening. Stir in flour till all is well mixed and no more flour white remains.
  3. Add the chicken broth mixture and stir till thickened and the mixture bubbles.  Reduce heat to medium low.
  4. Stir in the cream and shrimp.
  5. Cook covered for 2 minutes or till shrimp is done.  Don’t overcook or shrimp will become tough.
  6. Garnish individual plates or platter with lemon slices and sliced tomatoes and top with parsley or herbs.
Mar23

Warm Sausage and Potato Salad

Posted on by
Standard

warm saussage & potato salad #2

Warm Sausage and Potato Salad

Serves 4

The following may sound complicated and seem time staking, but honestly, it’s not.  It’s a breeze to make and delicious.  It’s great for anytime of the year.  So give it a try and enjoy.

 

Ingredients and directions in Four Parts:

 

For the potatoes:

  1. 1 Lb. tiny boiling potatoes unpeeled and cut in 1/4 inch slices or the slightly larger white Yukons or something similar, peeled, cut in half and then cut cross wise in 1/4 inch slices.
  2. 3 Tblsp. chicken broth
  3. 1/4 Tsp. salt
  4. Directions: Boil until potatoes are JUST tender (maybe 10-15 minutes). Drain, put in stainless or glass bowl and add the broth and salt.  Let set while you do the rest.

 

For the dressing:

  1. 2 Tsp. Dijon mustard
  2. 1 ½ Tsp. red or white wine vinegar (I used sauvignon blanc vinegar)
  3. 1/4 Tsp. ground pepper
  4. 1/3 C. olive Oil
  5. 1/4 Tsp. salt
  6. (I doubled this delicious recipe so as to have left over dressing for other use)
  7. 7.       Directions: Place ingredients in a blender or processor and process till smooth or if you wish, you can just whisk it all.

 

For the Sausages:

  1. 1/2 Lb. smoked sausage such as Kielbasa, quartered lengthwise and cut crosswise in 1/2 –inch slices.  French garlic sausages are the best if you can find them.
  2. Directions: In a large non-stick skillet, place sausage slices and over medium heat cook, stirring occasionally, until the slices are brown and warmed through—about 3 minutes. Remove the slices and drain on a paper toweled plate.  Place aside.

 

For the Salad:

  1. 1 head of Romaine (torn into small pieces and well rinsed)
  2. 1/2 C. chick peas—if not freshly cooked, canned drained and well rinsed.
  3. 2 Tblsp. green Spanish sliced with pimento olives
  4. 2 Tblsp. chopped parsley

 

To Serve:

  1. Toss the potatoes with 2 Tblsp. of the dressing and the parsley.
  2. Toss the romaine with the remaining dressing.
  3. Put the lettuce on plates, top with the chick peas, potatoes, and olives and finally the sausage slices.
  4. Serve with fruity Beaujolais.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Mar23

Southern Steak and Milk Gravy

Posted on by
Standard

Southern Steak and Milk Gravy (just in case you are not familiar with this easy and economical dish)

Serves 4

 

Every now and then, I think that it’s nice to give a heads up on an easy and relatively inexpensive family dinner to make. This recipe is for the busy Mom or Dad; it even is easy enough for a carefully adult observed youngster to make. I also think that kids in particular like this dish. It’s nice to serve with mashed potatoes and a side of some good fresh vegetable.  You can also saute some sliced mushrooms and place those in the gravy or as a topping for your plated steaks.

 

Ingredients:

  1.  4 pieces of cubed steak
  2. 2 Tblsp. olive oil
  3. 1 C. flour or plain bread crumbs (I use crumbs) that you have seasoned with S&P to taste to coat the steaks
  4. 1/4 C. more flour to make the gravy
  5. 1 beaten egg with a splash of water in it (if one egg doesn’t seem like enough, use two)
  6. S&P to taste
  7. 1 ½ C. milk

 

Directions:

  1. Place the flour or bread crumbs on a platter. Place the platter by your frying pan.
  2.  In a wide enough bowl to hold the steaks, beat the egg and the splash of water. Place this by the frying pan.
  3. Put the oil in a frying pan and heat it over medium heat till a drop of water will sizzle in it.
  4. Dip your steaks first into the egg mixture and then dip it in the flour or breadcrumb mixture until it’s well coated.
  5. Place your coated steaks in the frying pan and sauté until nice and brown on both sides.  Remove steaks to a pre-warmed platter and place aluminum foil over to keep them warm—or place them in a slightly pre-warmed oven.
  6. Still over medium heat, in your frying pan, place 1/4 C. flour and some more S&P to taste and stir until the flour is SLIGHTLY browned.  Slowly pour the milk stirring constantly with a wire whisk (to get rid of the lumps).  This will happen quite quickly.  If you prefer thinner gravy, add a bit more milk.  To this mixture you can also add some chopped parsley.
  7. Now, return your steaks to the pan and turn them to coat both sides.
  8. Place the steaks and the gravy in a pretty serving bowl or if you would rather plate them, you can place them individually with a side of mashed potatoes and serve the gravy in a gravy boat.
  9. Don’t forget your fresh veggies!!!

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Mar23

Civet of Eggs (Stew of Eggs)

Posted on by
Standard

civet of eggs

civet with avocado Civet of Eggs (literally Stew of Eggs)

Serves 2IMG_3491

 

 

 

I’m going back to my French heritage which includes memories of eggs cooked in France lightly based on the same idea of our possibly original American popular brunch dish featuring Eggs Benedict with Hollandaise Sauce; only the civet has the French twist of including red wine. So, I was hungry for a lighter dinner one night and I thought of this recipe on which to dine.  It was delicious.  Give it a try for breakfast, lunch or dinner.

 

Ingredients:

  1. 4 eggs
  2. 2 Tblsp. olive oil
  3. 3 onions, thinly sliced
  4. 2 Tblsp. water
  5. 4 pinches of sugar
  6. 1 Tblsp. balsamic vinegar or any aged vinegar you have
  7. 3 Tblsp. red wine
  8. S&P to taste

 

Directions:

  1. Heat the oil in a nonstick sauté pan.  Add the onions, stirring, over high heat till they are nice and brown. Turn heat to medium-low, add the water and sugar and simmer the onions for 15 minutes.
  2. Add the vinegar and cook till it evaporates.
  3. Add the wine and some S&P to taste.
  4. Break the eggs, one by one, in a cup and slip each one individually on top of the onions.
  5. Place a cover on the pan and still over medium-low heat cook until eggs are done to your taste.  Watch carefully to see that they don’t get overdone. S&P if you wish the tops of the eggs.
  6. Divide the egg stew between two plates and serve immediately with some crusty French bread.

 

I added some Parmesan on top (an Italian addition) and placed some sliced avocados on the side, but you can also add some sautéed mushrooms as a topping and freshly sliced tomatoes as a side garnish.  This is a very versatile dish and is fun to serve and eat.

 

In conclusion, I would like to tell you of another truly excellent French egg dish called “Oeufs en Meurette” (eggs poached in a red wine sauce). This is a timelier dish to make; however you can make it, including the poaching of the eggs, the day before serving.  It is so delicious, that I feel that it’s worthwhile spending the time making it in a proper fashion.  However, the recipe I gave you is in essence a bit of a quickened version of the Oeufs en Meurette.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Mar19

Roasted Turkey Thigh

Posted on by
Standard

roasted turkey thigh

minnestrone cup Roasted Turkey Thigh

One Serves Two

 

 

Who says that turkey is just for Thanksgiving.  I love it year round. However, remember that if for a Thanksgiving dinner there are just 2 of you (or maybe even just your lonesome) this is a an easy turkey dish to make and have and still celebrate that turkey day without having to deal with the whole bird. But I divert. This is the day before spring and when I discovered this lovely 1.69 Lb. turkey thigh for $3.19 at Atkinsons’ the other day turkey sounded good to me so I bought it and had that evening a delicious and economical meal.

Ingredients:

  1. 1 Turkey Thigh (or more if you are serving more than 2)
  2. 1/4 C. olive oil or butter if you don’t mind the extra cholesterol
  3. 1 Tsp. salt
  4. 1/4 Tsp. ground pepper
  5. 2-4 cloves of garlic—peeled or unpeeled-whole or roughly chopped
  6. 1 large carrot chopped in large hunks
  7. 1/2 onion sliced
  8. 2 celery stalks roughly chopped
  9. 4 sprigs of thyme
  10. 4 basil or sage leaves
  11. 1/2 C. turkey or chicken broth

Directions:

  1. Preheat oven to 350.
  2. Olive oil spray an ovenproof dish to accommodate your thigh(s) and veggies.
  3. Place the veggies and broth on the bottom of your dish.
  4. Gently loosen skin from the thigh and spread some olive oil over the meat; then insert the spices and garlic cloves. Smooth skin back over and spread the rest of the olive oil over the thigh.You can also use your olive oil spray to do this instead of using the 1/4 C. olive oil. Now salt and pepper the thigh.
  5. Place the thigh in the dish over the veggies and broth.
  6. Bake in the oven for 45 to 60 minutes or till a meat thermometer registers 175 degrees.
  7. Remove from oven, cover loosely with foil and let stand 10 minutes before serving.
  8. I sided this dish with a ramekin filled with freshly made thick minestrone topped with Parmesan and a fresh salad.  For desert, I served roasted pears.
  9. If you wish gravy, when you’ve removed the thigh and the veggies, thicken the drippings/sauce stove top in a pan over medium high heat with a bit of luke warm water in which you have well stirred a tablespoon or more of cornstarch.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

@ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.