More celebrations to be had in my family! I feel the need to clarify – the great news we’ve been celebrating is engagements in our family. My little sister just returned from Bali, newly engaged, so we obviously had to have a dinner for them.
I’ve been wanting to try a recipe from Atco’s Blue Flame Kitchen’s Holiday Cookbook for years, actually: Turkey Saltimbocca with Parsley Wine Sauce. It is elegant and delicious. I wasn’t able to find any turkey breasts at the last minute, so this became Chicken Saltimbocca. That’s fine – everyone will be having turkey in a week anyway.
I made up two side dishes: a Tuscan Sugo, which I’ve made before, only I left out the pork, and a Roasted Tomato and Green Bean Salad. Everything turned out really well. And dessert went over as a crazy big hit, but I’ll keep you waiting on that recipe.
Turkey Saltimbocca with Parley Wine Sauce
4 turkey breasts
1/2 tsp freshly ground pepper
1/4 tsp salt
20 sage leaves
8 slices prosciutto
2 tbsp oil
1/2 cup dry white wine
1 cup chicken broth
1/4 chopped fresh parsley
1 tbsp butter, chilled and cubed
1/8 tsp freshly ground pepper
Preheat oven to 350. Working with one breast at a time, place turkey, smooth side down, between two sheets of plastic wrap. Using a flat meat pounder or heavy saucepan, gently pound turkey to a thickness of 1/4 in.
Sprinkle turkey breasts with 1/2 tsp pepper and salt. Place 5 sage leaves and 2 slices of prosciutto on top of each turkey breast. Beginning with short end, roll up each turkey breast jelly-roll fashion into a roll; secure with a toothpick.
Heat 1 tbsp oil in a large nonstick frying pan over medium heat. Add rolls in batches and brown on all sides, adding remaining oil as necessary. Transfer rolls to prepared pan.
Bake, uncovered, for 45-50 minutes or until a meat thermometer inserted into centre of roll registers 170-175F. Meanwhile, to prepare parsley wine sauce, set same frypan over medium heat. Add wine and bring to a boil, scraping to loosen browned bits. Reduce heat and simmer, stirring frequently, until liquid is reduced by half, about 5 minutes. Stir in broth and bring to a boil. Reduce heat and simmer, stirring frequently, until liquid is reduced by half, about 10 minutes. Remove from heat. Add parsley, butter and pepper. Whisk until butter is melted; keep warm.
Let rolls stand for 5 minutes before slicing. Remove toothpicks from rolls*. Slice rolls into medallions. Drizzle with parsley wine sauce.
*One thing I didn’t foresee: the toothpicks virtually disappeared into the cooked chicken. I wasn’t able to find all the toothpicks as I was slicing the rolls, so it became a game: whoever found a toothpick in their meal got a prize. The prize was a toothpick.
Here’s the recipe for the Roasted Tomato and Green Bean salad, found on Epicurious.
Roasted Tomato and Green Bean Salad
5 plum tomatoes, each cut lengthwise into 4 slices
1/4 pound haricots verts (thin French green beans) or small green beans, trimmed
2 tablespoons fresh orange juice
1/4 teaspoon fresh lemon juice, or to taste
1/4 teaspoon freshly grated orange zest
a heaping 1/4 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon minced shallot
Preheat oven to 450° F. and lightly grease a baking sheet.
Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top.
Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
Here’s the meatless Sugo:
And here’s the happy, gorgeous, couple. Congratulations, Allie and Kevin!
Word of the day:
Expunge: to strike or blot out; erase; obliterate; to efface, wipe out or destroy