Mushroom and turkey ham crepes

Now that we have bechamel and crepes down we can make some great savory first course or entrée using them both and whatever you have in the fridge.

This time I had mushrooms, turkey ham and cheese.

Mushroom and turkey ham crepes

Ingredients

  • 1 and 1/2 cup bechamel
  • 6 crepes
  • 9 slices turkey ham
  • mushrooms
  • beef broth
  • butter
  • parmesan
  • salt
  • pepper

Directions

  1. I started by preparing the crepes batter. While the dough was resting I started on the mushrooms. I sliced mushrooms and cooked them in a pan with oil and garlic and added a bit of beef broth so that the mushroom soften up and develop a nice wild flavor. I then prepared my bechamel according to the base recipe. At this point the crepe dough is usually ready to cook. I prepare 2 to 3 crepes per diner and when they are all cooked up I start assembling them. First I cover half the crepe with sliced turkey ham, then I add thinly sliced cheese over it. This time I used some Swedish cheese that taste something in between sharp cheddar and gouda. I top the cheese with mushrooms and I close the crepes by folding them in half and then in half again. Finally I arrange the crepes in an oven dish and cover them with the bechamel. I season with some ground black pepper and cover in grated parmesan and butter. Crepes should be cooked in the oven at 390F for about half an hour or until cheese is melted. You can broil them for the last 5 minutes to get a nice golden crust on top of your crepes.
  2. Looks rather impressive, doesn’t it? And you can prepare it in advance and warm it up last minute for your guests!

Turkey Roast with Root Vegetables

And once again we are ready for Thanksgiving and for the monthly appointment with World on a Plate. This month we are playing with Turkey. We thought we will give you an idea of how Turkey can be cooked around the world and maybe you will get inspired for your Thanksgiving meal.

Also, this month we have to welcome two new members: Kate from the Diethood and Ramona from Curry and Comfort. Kate will represent Macedonia, while Ramona will tell us about Sri Lanka. I cannot wait to see what they come up with!

I decided to go for an Italian classic: turkey roast. Roasts are a very common Sunday lunch meal in Italy. They are traditionally made with veal but turkey is quickly becoming a popular choice. The meat is rolled up with pancetta and seasoned with rosemary and/or sage and then cooked in the oven with a bit of wine. One of the best part of roasts, is that they are usually served with potatoes cooked in the drippings of the roast. The potatoes soak up all that goodness and become irresistible.

A good roast is tender, juicy and comes with fork tender potatoes. And this turkey roast had all the needed characteristics. Give it a try! It could make for the perfect Thanksgiving Turkey for a small gathering.

And don’t forget to check out what my fellow blogger make with Turkey around the world! You might find an interesting recipe for you thanksgiving menu!

#WorldOnAPlate: Turkey roast with

#WorldOnAPlate: Turkey roast with

Ingredients

  • 2 turkey legs deboned and skinned
  • 20 slices of thin cut pancetta (substitute with bacon if you cannot find it)
  • 1 turnip
  • 2 potatoes
  • 1/2 carnival squash
  • sage
  • rosemary
  • black pepper
  • salt
  • olive oil
  • white wine

Directions

  1. Lay the two legs on a cutting board and pound them out a bit to even out their thickness.
  2. Mix the finely chopped sage and rosemary with the salt, pepper and enough olive oil to get a paste.
  3. Smother the inside of the legs with the herb paste and cover with the slices of pancetta.
  4. Layer one turkey leg on top of the other and roll up. Tie the roll up tightly using kitchen twine and season with salt and pepper.
  5. Use a pan that can go from the stove to the oven and add oil, a couple of whole garlic cloves, some sage leaves and a rosemary sprig.
  6. Sear the roast in the pan and once is well browned add 1 glass of white wine.
  7. Place the roast in a 375F oven and let cook. Turn the roast once or twice during cooking and if necessary add a bit of water.
  8. When the roast is a little shy of being ready add the diced vegetables and let cook for about 20 minutes. The cooking time for the roast will be around 1 hour, but it can vary a lot depending on the size of the roast, so check the liquid after about 45 minutes or use a thermometer.
  9. Let rest for 15 minutes and then slice, paying attention to eliminate all the twine.