Tag Archives: rosemary

Mushroom and Melted Leek Dressing

I love this dressing! The base starts with toasted rye cubes mixed with assorted wild mushrooms, leeks and herbs. These ingredients combine into this tasty savory dressing, the perfect side to your Thanksgiving turkey or for any of your holiday celebrations.

From by the bay wishing you wild mushroom food memories!


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Mushroom and Melted Leek Dressing

Serves 6 to 8


2 rye bread boules, cut into ½ inch cubes with crust

1 ½ pounds assorted mushrooms, sliced

6 tablespoons unsalted butter

1 large leek, sliced in rings

1 tablespoon fresh thyme, minced

1 tablespoon fresh rosemary, chopped

1 fennel bulb, finely sliced

1/4 teaspoon red chili flakes

3/4 cups grated parmesan cheese

2 teaspoons fine sea salt

2 tablespoons dry sherry

2 to 3 cups low sodium chicken stock

1/4 cup parsley, chopped

1 teaspoon fresh ground black pepper


Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet add 4 tablespoons butter and saute the mushrooms until they release their liquid and start to brown about 10 minutes. Place mushrooms into a large mixing bowl. Add remaining butter to the same skillet, melt butter and then add fennel, thyme and rosemary, when fennel begins to soften add the leeks. Saute together until softened about 10 minutes, separating the leek rings. Add chili flakes and saute another minute. Remove from heat and add to the bowl with the cooked mushrooms. Add the toasted bread cube, cheese and parsley to the bowl. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

Citrus Herb Roasted Turkey

Your turkey is the main event for your Thanksgiving feast. I suggest buying a fresh turkey. Order one in advance so you don’t find yourself with out a turkey the size you want. I’ll never forget the first time I cooked for Thanksgiving for my family in New York City. I didn’t order a turkey in advance and there were no fresh turkeys available. My mother had to strong arm the guy behind the counter to find one in the back to sell us. Lesson learned the hard way! I like to brine my turkey. I find it’s more juicy and tender. I change the favors up year to year. This year it’s the bright taste of citrus using lemons and oranges, mixed with herbs, lacquered with honey and butter. It’s delicious!

From by the bay, wishing you wonderful turkey food memories!


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Citrus Herb Roasted Turkey

1 16-18 lb. turkey, preferably organic
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine granulated sugar
2 Meyer lemons , quartered
2 oranges, quartered
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 tablespoons black peppercorns
1 cup orange blossom honey
2 onions , peeled and quartered
3 fresh bay leaves
To roast turkey
1 Meyer lemon, quartered
1 orange, quartered
1 bunch fresh rosemary and 1 bay leave
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
zest of one orange and one lemon

¼ cup orange blossom honey

Note: if Meyer lemons not available use lemons

Garnish with oranges, lemons , rosemary and fresh bay leaves
Prepare brine by combining water, sea salt, honey, sugar, onions, rosemary, thyme, bouquet garni and peppercorns. Cut 2 lemons into wedges, squeezing juice of lemons into the brine along with the wedges. Repeat with oranges and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degress F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Squeeze lemon and orange juice into the cavity and add the quarters along with rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter. orange zest and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

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Marinated Olives with Orange and Cranberries

Here is an easy recipe to make ordinary olives, extraordinary – bursting with flavor and color!  The combination of orange, cranberries and rosemary is what makes this recipe so delicious and it only takes a few minutes.

From by the bay, wishing you some marinated food memories!


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Marinated Olives with Orange and Cranberries


  • 1/2 pound green pitted olives, such as manzanilla
  • 1 shallot, minced
  • 1/4 fresh orange cut into 1 inch pieces, with rind
  • 1 tablespoon fresh orange juice
  • 2 tablespoons olive oil
  • 1/4 cup dried cranberries
  • 1 teaspoon rosemary leaves


Bring 1 cup water to boil in small sauce pan.  Remove from heat and add cranberries. Let sit 15 minutes and drain and cool in mixing bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve.

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