By Sue Gabel, Examiner.com
Chef Maria Hines owns and operates Seattle’s Tilth Restaurant, which opened in 2006 and serves New American cuisine. In 2009, Hines was honored with the title of Best Chef in the Northwest and won the “Oscar of the culinary world,” the James Beard Award. In 2008, her restaurant was named one of the 10 best new dining establishments in the United States. Additionally, her restaurant Tilth is organic-certified and she is a current board member of the PCC Farmland Trust, as well as the founder of Seattle Restaurant Week. Chef Hines also owns Golden Beetle Restaurant and Bar, which serves up Mediterranean cuisine in the Ballard neighborhood. Up next for Chef Hines is the arrival her new restaurant, Agrodolce, on Dec. 21. The North Seattle location will feature dishes inspired by Southern Italy and Sicily.
The holidays are one of Chef Hines’ favorite times of year for cooking, and she’s shared some of her favorite recipes for other Seattleites to try at home and enjoy this season.
Roast Turkey with Juniper and Herbs
Prep and cook time is approximately three hours.
Makes up to 12 servings
- 1 turkey up to 14 lbs.
- 8 thick slices of bacon
- 1 cup of dry white wine
- 1/2 cup margarine or butter
- 1/3 cup fresh thyme, minced
- 1/4 cup fresh sage, minced
- 2-in. fresh rosemary shoot, minced with leaves removed
- 3 tbsp. salt
- 1 tsp. black peppercorns
- 1 tsp. juniper berries
- 1 tsp. brown mustard seeds
- Rinse the turkey in warm water and dry with paper towels. Sprinkle it with salt and place in a roasting pan. Cover tightly with plastic wrap or aluminum foil and place in the refrigerator for 24 hours to three days.
- When it is time to roast the turkey, preheat your oven to 400 degrees Fahrenheit. Uncover the turkey, drain the pan of juices, pat dry, and set to the side.
- Combine mustard seeds, peppercorns and juniper berries and grind together finely. This can be done in a coffee grinder or spice mill. Cover the turkey with the spice combination.
- Then combine the butter or margarine, sage, rosemary and thyme together in a bowl. Blend well and baste the mixture all over the turkey.
- Place the turkey in your roasting pan and lay the bacon over the drumstick and breast areas. Then add a combination of the white wine and 1/2 cup of water to the bottom of the roasting pan.
- Start by roasting the turkey for an hour, turning the pan 180 degrees after 30 minutes. Reduce the oven temperature to 350 degrees and roast for another 1 to 1 1/2 hours, turning the pan every 30 minutes.
Apple Bacon Cornbread Stuffing
Prep and cook time is about two-and-a-half hours.
Makes up to 16 servings.
- 1 can of non-stick cooking spray
- 8 eggs
- 4 apples, core, peel and diced
- 4 celery stalks, diced
- 1 pound bacon
- 1 whole onion, diced
- 3 cups regular or hard apple cider
- 2 1/2 cups milk
- 2 cups cornmeal
- 1 1/2 cups sifted flour
- 1/2 cup margarine or butter
- 1/4 cup brown sugar, packed
- 1/4 cup fine sugar
- 1/4 cup whipping cream
- 1 tbsp. fresh thyme, minced
- 4 tsp. baking powder
- 2 tsp. salt
- 1/4 tsp. black pepper
- First, preheat your oven to 350 degrees Fahrenheit. Spray your baking pans with non-stick cooking spray. Melt the margarine or butter and set to the side.
- Mix four eggs and milk in one bowl, then mix flour, cornmeal, baking powder, salt, brown sugar and regular sugar in another bowl. After each is thoroughly mixed separately, combine the two mixtures together in one bowl, along with the melted margarine or butter.
- Pour the total cornbread mixture into your baking pan and bake for 30 minutes. Cool for an additional 30 minutes, then cut the cornbread into small squares and lay on baking sheets, to twice bake. Allow each side to bake for about 20 minutes or until golden brown in color. Allow the cornbread pieces to cool again and then transfer them to a large mixing bowl.
- Next, fry the bacon until it is crisp and set it aside. Save the bacon fat and put into a bowl.
- Add a tablespoon of the bacon fat to your frying pan and mix in the onion, celery and salt. Cook on medium to high heat for about five minutes. Mix the chopped or crumbled bacon in a bowl along with the celery and onion. Add another tablespoon of baking fat to the pan, stir in diced apple pieces, and cook until they are browned and add to the bacon, celery and onion bowl.
- Next, add the apple cider to the frying pan, along with the whipping cream for about 10 minutes. Then mix the last four eggs in a bowl and add the apple cider and cream.
- Combine the egg mixture over the cubed cornbread pieces and fluff together gently. Then, add the bacon and onion mixture, along with pepper and thyme. Fluff together thoroughly to distribute flavoring throughout. Put the mixture in a baking pan, cover with foil and bake for at least 45 minutes.
Sweet Potatoes with Meringue
Prep and cook time is about two hours.
Makes up to 12 servings.
- 4 lbs. orange sweet potatoes
- 4 egg whites
- 1/2 cup granulated sugar
- 1 tsp. fresh thyme, minced
- 3/4 tsp. salt
- 1/2 tsp. margarine or butter for pan
- 1/2 tsp. black pepper
- 1/2 tsp. vanilla or vanilla extract
- 1/4 tsp. cream of tartar
- Preheat the oven to 375 degrees Fahrenheit. Peel orange sweet potatoes and slice pieces to 1/4 thickness. Use the butter or margarine coat your baking pan thoroughly. Layer the sliced sweet potato pieces in the pan and then sprinkle with pepper, salt and thyme. Cover with aluminum foil and bake until tender, which can take about 45 to 90 minutes.
- Boil one cup of water on high heat and then reduce to a simmering state. Add the egg whites and cream of tartar to a metal bowl and set over the simmering pot. As the steam heats the mixture, whisk thoroughly for three to five minutes until peaks form within the mixture. Next, sprinkle with vanilla and sugar and beat the mixture into firmer peaks. Spread the final mixture over the sweet potatoes and broil until browned.
Bourbon Hot Chocolate
Prep and cook time is about 30 minutes.
Makes four servings.
- 1 to 1 1⁄2 cups milk
- 3 oz. dark chocolate
- 1 oz. bourbon
- 2 cardamom pods, chopped
- Bag of mini-marshmallows
- Dash of salt
- Add milk and cardamom to a pot and simmer on medium to low heat for about 20 minutes. Remove the cardamom.
- Stir in an ounce of chocolate at a time to the milk mixture. After adding three ounces, if the chocolate flavoring is not potent enough, add more pieces to the desired intensity.
- Add a dash of salt to the final mixture. Pour the bourbon into the mug first, and then add the hot chocolate and marshmallows last.