Dinner for Two
by Staib, Walter
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Directions
Ham en Croute
Preheat the oven to 350°F.
1. Score the Dietz & Watson® Does Dinner ham ½ inch deep on a diamond, creating 1 inch diamonds
2. Lay dough flat, making sure the dough has been rolled out thinly enough to completely cover the ham
3. Spread the duxelle evenly onto the dough.
4. Lay the ham top side down in the center of the dough. Gently pull up each corner of the dough wrapping the ham completely.
5. Place the covered ham onto a greased baking sheet.
6. Brush the dough with the egg wash & place in oven. Cook for about 1 hour or until dough in golden brown. (Depending on your oven, you should check the ham after 45 minutes)
Spinach Duxelle
1. In a large skillet over high heat, heat olive oil. Add onion & mushrooms cooking until all liquid is gone, about 3 minutes.
2. Add spinach & continue to cook again until all liquid is gone, about 4 minutes.
3. Add brown gravy & cook until the mixture is almost dry, about 5 minutes.
4. Remove from pan and let cool complete. (Best to prepare the night before.)
Sauce Robert
1. Combine & bring to a boil.
Turkey Braised with Carrots & Peas
In a large skillet, melt butter over medium high heat, add onion & carrots. Cook until onion is translucent, about 5 minutes.
Add white wine, loosening any brown bits in the pan.
Add store bought gravy and cook until heated through, about 3 minutes
Add turkey breast & simmer over low heat just uintil the beef becomes hot. (Do not over cook)
Leftovers
Ham Turnover
In a large skillet, sauté the ham cubes, onions and garlic in the butter over high heat for 5 minutes, until the onions are golden brown.
Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the mushrooms, basil, parsley, thyme, salt and pepper and cook until the liquid has evaporated.
Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again.
Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for about 10 minutes. Refrigerate the mixture about 1 hour to cool completely.
Preheat the oven to 450°F.
On a lightly floured surface, roll out the puff pastry to 1/8 inch thickness. Cut out six 6- to 8-inch squares and brush the edges with the egg mixture.
Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture.
Arrange the triangles 2 inches apart on a greased baking sheet.
Bake for 8 to 10 minutes, until golden brown.
Creamed Turkey Sandwich
Melt 2 tablespoons of the butter in a large sauté pan over medium heat, add chicken stock. In a medium bowl, knead together the flour and remaining butter to form a paste. Drizzle about 1/3 cup of the hot stock into the paste, mixing constantly. Stir this thinned paste into the simmering stock, and simmer for about 15 minutes, or until the sauce is smooth and velvety.
Strain the sauce again through a fine mesh strainer, and return it once more to the pan. Bring the sauce to a simmer over medium-low heat (careful to keep it from boiling), and add the turkey.
Whisk together the cream and the egg yolks in a medium bowl, gradually fold into the sauce, and simmer for about 3 minutes (again being careful to keep it from boiling or the egg yolks might curdle). Stir in the lemon juice, and season with salt and white pepper.
Place four bagels on individual plates. Top with the turkey cream fried eggs, & sautéed onion.
Ingredients
Ham en Croute
1 3lb Dietz & Watson® Does Dinner Ham
1lb prepared pie dough, rolled thin
2 Cups spinach mushroom duxelle, completely cooled (recipe follows)
1 Egg + 1 teaspoon water, beaten well
Spinach Duxelle
(Yields 2 cups)
1lb Baby spinach, washed
8 ounces Button mushrooms, sliced
1 Small onion, finely chopped
½ Cup store bought brown gravy
1 Tablespoon olive oil
Salt & freshly ground pepper to taste
Sauce Robert
2 Cups store bought brown gravy
2 Tablespoons Dietz & Watson® Dijon mustard
Turkey Braised with Carrots & Peas
Serves 4
2 pounds Dietz & Watson® Turkey Breast, sliced
1 cup fresh peas
1 small onion, diced
2 cup bugs bunny carrots (or baby carrots), peeled
1/3 dry white wine, such as Sauvignon Blanc
1 cup store bought turkey gravy
¼ cup butter
Leftovers
Ham Turnover
Makes 8 large or 24 small triangles; Serves 8
3 pounds Dietz & Watson® Semi-Boneless Ham, cut into ½-inch cubes
1 cup chopped yellow onions
4 garlic cloves, chopped
1 tablespoon unsalted butter
1 cup red burgundy wine
1 cup chopped button mushrooms (or whatever mushroom you prefer)
1 small bunch fresh basil, chopped (about ¼ cup)
½ small bunch fresh parsley, chopped (about 3 tablespoons)
1 sprig fresh thyme
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup demi-glace
3 pounds purchased puff pastry
1 egg, lightly beaten with 1 tablespoon water
Creamed Turkey Sandwich
Serves 4
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups chicken stock
1 cup all-purpose flour
2 pounds Dietz & Watson® Homestyle Breast of Turkey, thinly sliced
1/2 cup heavy cream
4 egg yolks, lightly beaten
Juice of 2 large lemons (about 1/4 cup), strained
Salt
Freshly ground white pepper
4 bagels, toasted
4 eggs, fried
1 large onion, sautéed