November 26, 2019 Issue, Page 11 of 14

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Tuesday, November 26, 2019 The Elk City News, Elk City, Oklahoma Page 11 af Celebrate ne Flavors % Fall be Use a pantry staple to spice up comfort food classics Potatoes Au Gratin with Fennel Using mandotine or handheld sticer, thinly slice fennel, and Olives onion and potatoes. Recipe courtesy of Heather Likes Food In medium pan, heat olive oil and butter then saute onion bulb fennel, washed, stalks removed and cored and fennel over medium-low heat 15 minutes, or until tender. 12 yellow onion Remove from heat 2 large russet potatoes, washed and peeled In large bowl, combine sliced potatoes with 1 cup cream, 1 tablespoon olive oil olives, salt, pepper and all but 2 tablespoons of each cheese. espoon salted butter ‘Add cooked fennel and onion to bow! and stir to combine. ‘unique tate fends itself well to many different flavor pairings such cup, plus 2 tablespoons, heavy whipping ‘Transfer potato mixture to 8-by-8-inch baking dish or as Prosciutto: Wrapped Stuffed Turkey Breast, Potatoes Au Gratin deep pie plate and flatten surface so potatoes are mostly shill wear ets in and days gt shorter, comfort food ‘with Olives and Fennel, and Green Beans with Olive Butter. cream, divided submerged in cream, in fill menus. While traditional favor California family firms produce 95% ofthe ripe olives grown 172. cup California Ripe Black Ripe Olives, sliced In small bowl, combine remaining cheese with remaining mmbinations typically hold a special place in many inthe Unie Sines, Malt-genertonal family farmers work with 172. teaspoon kosher salt cream. Sprinkle cheese over top ofpotatoes evenly. families” hearts and on their plates, there is almost always room ‘owned canneries 10 produce each ean and ensure only the 1/8 teaspoon black pepper Bake 45-60 minutes, or until potatoes are tender and top is. to add new and exciting flavors to tried-and-true Favorites, 3/4 cup Grayere cheese, grated, divided golden brown and bubbly. If needed, tent with fol to prevent If'you're craving cheesy scalloped potatoes, savory stuffing or rele ty olives makeit from the farm to your table, 3/4 cup Jarlsberg cheese, grated, divided For more creative ways to use olives,including fumily recipes top from becoming too brown, from growers across Califomia, visit CalOlive.org Heat oven to 350 F. ‘Cool atleast 15 minutes before serving, Prosciutto-Wrapped 1/4-1/3._cup dried cranberries Remove turkey breast from 3/4 cup sliced California brine,rinse and temperature reaches about pat dry. On large 155 F, remove from oven and Green Beans with Olive Butter Stuffed Turkey Breast Green Ripe cutting board with sharp, sturdy tent foil overtop to allow it to Recipe eourtesy of Culinary Hill Recipe ue courtesyof Cornses, divi Pe r nif, sliceaera into thickest re portion continue cooking and stay warm. V4 cap P (1/2 stick) unsalted unsalted butter,but er, softened soft nes Brine: Kitchen Karisa’s 45 slices proselutto turkey otal theand waycutthrough. lenatwise, but LetOberturkeyrest incoel Weiey about [Saioneh minutes. 202 Californin Black Ripe Olives, chopped shallots, chopped V4 cup salt Gravy: Brush inside of turkey breast handle remove kitchen twine and cloves garlie, chopped 1 teaspoon whole black peppercorns tablespoonsall-purpose {tablespoon butter with SprinkleI tablespoon with salt and olivepepper, oil then “To Sic, mmake'sravy: Arange slices on pate. Take 41 quarts, plus water, 1/4 cup, plussalt, tablespoon divided addtional, to taste 22 baylleaves quarts water fn 1/2 cups chicken broth {0 taste, rosemary, parsey and yernsining ice om baking 2 pounds green beans, trimmed ‘orange zest, Spread minced ies eid io pencepa ove freshly ground black pepper, to taste 138/24 pounds turkey breast colle Sis scersewmerbeetm Rell Nat lngwiht, In fod oss, pu bt, olives salts and ay turkey sesnons ext range slices, for garnish top over botom,breast then fold” flour halfofturkey QNEE DUEwhisk, and smelledWhisprinkle whisking,in gar; Ty geet aside saucepan or stockp bring 4 quarts nblegoons ex To brine key reas: Inlarge, Bush ouside of urey breast Ml Leun chicken Doh IF” waterand I abespoon silt ol dived omreacive temic sale” withremamig olive oiland. Becomes thie, add 1/2 cp ‘Add green beans and boil unfiltender<risp, sal, to taste cms turkey water, Place and baybreast leavesinin place turkeyprosciutto slicesthree breast. Using overpieces top of SAIS! Peters cook several but sill bright green, about3-5 minutes. Workin er, to taste tablespoon table chopped fresh rosemary brine and cover with additional water, ifneeded. Place plastic ‘kitchen twine, tie turkey breast it on each end and in middle, ™inules, whisking constantly. ‘When gravy gravy is done, done, remove plunge into bow! ofa ice water to stop cooking. In 1 tablespoon chopped wrap over bowl and refrigerate On baking sheet, roast from heat and drizale over large skillet, add remaining water over medium heat. ‘fresh parsley atleast 8 hours or overnight. turkey 15 minutes then tum sliced turkey breast, Garnish Add blanched beans and toss unil heated through, 1 tablespoon orange zest To cook turkey breast: Heat heat down to 350 F and roast with remaining green olives ‘Toss beans with olive butter to coat. Season, to 4 cloves garlic, minced oven (0 375 F 35-45 minutes. Once internal and orange slices, Serve warm, taste, with salt and pepper. Transfer to serving platter. ne ty om a “first take fethrs off then take out insids then put food in then chop off head then put juice indich and put “First you kill the turkey then you cut his head off then sesing on with pinaple then cook, till smell good.”- “4. Buya turkey 22. unrap the ss 3. then seasin it 4. you carve hiim then you put him in th uvuill then you Rylie Heckler, age 10. cook the turkey to the right temptreat 5. then stuff the eat him.”-Keaton Finnell, age 8. turkey with stuffing and enjoy’-Jade Lopez, age 8. PG ASHER QUEEN. 1 DAY ONLY! $199* Nov 29 * 10 AM to 7 PM 3105 W. 3rd ST NEXT TO TRACTOR SUPPLY 30% OF $49* = $199 ONE OAY ONLY! 30% OFF5 30° OFF & Seccesso! ies! aiton accessories! Fetes $599*