Easy Oven Cooking for the Holidays
The great roasted and stuffed turkey graces almost every American table during Thanksgiving, and in Italy we have a tradition of roasted meats as well. The wonderful thing about roasted poultry is that it can be one of the simplest and quickest meals to put on the table during this ever-so-busy time of year, even when it’s not Thanksgiving or Christmas.
At my house, I often make my own version of Roasted Turkey and Pan Sauce for Thanksgiving. It’s done with a foil tent and lots of vegetables--carrots, onions, celery stalks and porcini mushroom slices and broth. I call it “wet cooking”, and it serves to break down and soften the fibers in meat and vegetables. It’s followed by a second stage of dry cooking that leaves the meat crispy and caramelized. Once you practice this technique, I promise many successful fall and winter meals, regardless of the meat you choose. In fact, the same technique can be used for other poultry as well as lamb and pork.
Sometimes with my roasted turkey and pan sauce or often with just a simple roasted chicken or Cornish game hen, I like to make a thin balsamic vinegar syrup for glazing by adding honey and a bay leaf to some good quality balsamic vinegar. And when I’m feeling really ambitious, especially on Christmas, I like to bring out one of northern Italy’s most festive dishes--roasted goose. The technique is similar to the turkey mentioned above but does require more time to cook.
Regardless which meat you choose for your ultimate holiday family meal, the best tip I can offer anyone cooking on a holiday is to use their ovens. Reason being, often times you can prepare a dish the night before or the morning of, and then just pop it in the oven when you’re ready. Baked fennel with prosciutto is one of these dishes. It takes little time to prepare and 25 minutes in the oven. While that’s cooking, you can also have a delicious broccoli and cauliflower gratinate developing a golden crust at the same time.
No holiday meal is complete without desserts, and I prefer making everything a day or more in advance to leave lots of time for laughter and good conversation at the table. Crostoli cookies are a tradition at my house as are different crostatas--made with chocolate, hazelnuts and orange or simply with a little “marmellata.” If you want something quick to throw in the oven at the last minute, the roasted pears and grapes served with vanilla ice cream is a treat that everyone will enjoy--from the kids to the grandparents.
By planning well ahead, the holidays are a wonderful time with family. And new techniques for that same old bird can result in many new and delicious versions of your main course for months to come.
At our house, we would drink a Bastianich “Vespa Bianco” with any of the suggested dishes here. When doing a balsamic glaze, you can also try La Mozza’s Aragone.
Please visit my website for more recipes and information about my books, TV show, and restaurants: www.lidiasitaly.com.
Oven Ranges on December 22, 2008 at 11:14 AM
These are great recipe ideas for this holiday season. THANKS!
Fabio Zacco on December 24, 2008 at 06:54 AM
Dear Lidia
My nephew is having an Italian festival at school and I was wondering if you can send some brochures or any give always, we are huge fans and we eat at all your restaurants. Sei Bella e' tutti a tavola a mangare!!! Ciao Buon Natale!
milena Decicco on January 20, 2009 at 10:01 AM
dear lidia, thank you for the wonderful cookbooks and receipts. I grew up in a Frulan household but, like many children did not pay enough attention to my mother's cooking. So needless to say being able to look up your risotto recipes, was well as other recipes, has been in invaluable.
I also love to watch you on TV . I would like to make one comment. Towards the end of the show when you taste the beautiful dish you just created, please use a plate! Eating directly out of a serving dish is not something we would do at home so, it does not look very nice to see you doing that on TV. Just a thought from a faithful viewer. thank you Milena.
Val & Billy on February 25, 2009 at 03:24 PM
I celebrated my 60th birthday at Becco on Saturday 2/21. We came all the way from Virginia to eat at Lidia's restaurant and had a dinner we will never forget! It may be one of the best meals I've ever had (and we've been to Italy twice!) Everything was spectacular. There were 6 of us and we all had the 'abundanza' meal. From start to finish each dish was incredibly tasty. So much variety! Things we've often eaten and things we've never tried before, but each was delicious. The only thing that could have improved the meal would be a visit from Lidia. Maybe next time? We did get to meet Billy Gallagher which was a treat. We stuffed ourselves and enjoyed every bit of it. Thanks to everyone at Becco for making my 60th birthday one I'll never forget!
DORIS SMITH on May 01, 2009 at 01:53 PM
DEAR LIDIA! I WATCH YOU EVERY CHANCE I GET ON THE CREATE CHANNEL. I LOVE YOUR FAMILY ESP. MOMMA! I WOULD LOVE TO GO TO ITALY SOMEDAY ESP. SICILY JUST FOR THE OLIVE OIL. JUST WANTED YOU TO KNOWI DROPPED MANY FOOD TV SHOWS JUST FOR CREATE. EMAL ME IF YOU GET THIS. WOULD LOVE TO HEAR FROM YOU.
SINCERELY
DORIS SMITH
Sherry Haney on September 19, 2009 at 03:08 PM
Lidia,
I just wanted to thank you for inspiring me to try new recipes. Your show is just ... well ... AWESOME! and I thank you! In fact, my DVR is set to record the shows automatically...don't want to miss any.
Most cooking shows use ingredients that I would never carry in my kitchen. But I already have most of what you cook with.
I have used Cayenne Pepper for years to give that "WOW" effect, but now have switched to the pepper flakes. I always thought they were just for pizza. What a difference it makes in the cooking, without adding heartburn.
Coffee Frappe - almost every afternoon now. Morning coffee, little sugar and blend! (actually Magic Bullet) Nice boost.
I could go on and on, but won't. Just...THANK YOU VERY MUCH~~~
Sherry Haney
Springfield, MO
intown on September 27, 2009 at 09:53 AM
Dear Lidia,
Our mom has loved your show and has been a loyal fan. My sisters and I brought her to Felidia for her 81st birthday last night. I have to say that though the food was delicious, your staff, particularly the maitre d ruined our experience. After spending close to $400 on our meal, we were approached by your maitre d. He did not inquire about our meal or service, but in a rather accusatory tone, he asked, "perhaps you've seen a wallet?" He went on to explain that one of his "regular customers", an elderly couple seated nearby had lost a wallet. He did not ask any other patrons about the wallet. Instead, he approached only our table with a tone suggesting that we had seen the wallet, but had not turned it in. He asked us to look under our table. He did not look under the table where the couple had been sitting and where a new couple was now seated. He made a point of making us feel suspect and unwelcome as we were not "regular" customers.
I quietly spoke to the maitre d, on our way out, regarding my displeasure and feelings of insult due to the way he approached our table. He took both of my hands and escorted me out of the restaurant. It was clear, that he didn't want any other patrons hearing our discussion, but once again I felt that his approach was rude and condescending. He wasn't concerned about other patrons hearing him ask only our table about the wallet. He only was concerned about his other customers hearing our concerns.
I have traveled throughout Italy and France eating in some of the finest establishments. Having traveled this weekend from Boston to share our mother's birthday, I can only say that Felida does not measure up to those fine establishments.
Last year we took our mother to Becco for her birthday. We enjoyed the food and though it was busy, your staff was curteous and polite. We had recommended Becco to many of our friends and family. Our experience at Felidia, with your maitre d left us all with a bitter after taste. We will not remember the tasty mushroom dish or pasta. We were only sorry that we left the Plaza, where the service was outstanding, to have dinner at Felidia.
How unfortuante.