Thomas Kellers Mayonnaise Roasted Turkey Breast....

We know its not Thanksgiving any more, but Jim craves turkey year round and has dreams of smoked turkey floating around his head, all year long.  Yeah, it's weird, but then he's accepted that about himself.

He found this article in Esquire and had to repost it, as it doesn't involve a whole bird (difficult) and involves mayo (yummy) and turkey (awesome):

Thomas Keller's Mayonnaise-Roasted Turkey Breast

Use half turkey breasts, as the mayonnaise will not adhere properly to a full breast. The turkey is done when the meat thermometer registers 160 to 165 degrees.

• One 2-½- to 3-pound turkey breast

• 2 cups homemade or good-quality commercial mayonnaise

• 3/4 teaspoon freshly grated nutmeg

• 1/8 teaspoon ground cloves

• 1/2 teaspoon paprika

• Liberal amounts of kosher salt and freshly ground black pepper, to taste

Place an oven rack in the lower third of the oven and preheat to 350 degrees. Line a baking sheet with aluminum foil and top with a cooling rack. Rinse the breast and pat dry with paper towels. Trim away excess skin and fat.

Mix the mayonnaise with the remaining ingredients. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible. The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving.

Jim just left the building.  Muttered something about "Pillaging the grocery store for turkey breasts" as he ran out.

An Ode to the Spoon

This article in Bon Appetite on chefs and their spoons immediately captivated us.  "There's a connection between chefs and their spoons that most people who don't work in kitchens don't realize.  Chef's use spoons for practically every job, including basting, plating, saucing, tasting, flipping and turning meat, or simply stirring a pot".  Cory Lee of Benu in San Fransisco.

Indeed. Jim found a particular spoon and loved it so much that he went back to Sur La Table and bought every one they still had.  Yes, it's not a glorious custom-made silver spoon with a certain bowl size, it's a lowly wooden spoon/spatula.  But it's his, and he LOVES it.  Jim says, "I use it for everything, just like it says in the article.  I have three of those spoons and when they die, I'm going to go on a hunt for more, and possibly have to have more made, if I can't find some like it.  I'm obssessed, I constantly reach for them in the kitchen".

"We use different styles and shapes of spoons depending on the task we are trying to acheive," says Thomas Keller of the French Laundry in London, "For shaping quenelles, we look for spoons with a deep and tapered head.  For saucing, we will use spoons that have a square or straight edge for maximum control."

So the next time your in the kitchen, consider the lowly spoon.  Do you have one you gravitate to?  Consider, and keep an eye on it, because someone may be hunting for YOUR special spoon.

Master Class - LA Times articles by great chefs like Thomas Keller

The Los Angeles Time has a great series of articles called "Master Class" which includes writing by such great chef's as Thomas Keller on seasoning and brining, Nancy Silverton on focaccia, Tom Colicchio on using vinaigrette as a braising liquid, and Sang Yoon on how to kick catsup into an experience. 

Thomas Keller on Seasoning

Nancy Silverton on Focacia

Tom Colicchio on Vinaigrette

Sang Yoon on Catsup

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