Read an Excerpt
Cowgirl CuisineTurkey Sausage with MarjoramServes 4 to 6 (about 8 patties)
This is a lean, healthier breakfast sausage that can be made in minutes with ground turkey. Don't use a grind leaner than 15 percent or the patties will be dry. The flavor of fresh marjoram or oregano goes well with the turkey...but sage is delicious as well.
1 pound ground turkey (15% fat)
Â½ medium onion or 1 large shallot, minced (optional)
Â½ teaspoon crushed red pepper Flakes
2 tablespoons chopped fresh marjoram
1 teaspoon salt
Â½ teaspoon freshly ground black pepper
Using your hands, gently combine the ingredients in a medium mixing bowl...do not overwork the meat. Shape the turkey into 8 even 3-inch rounds. The patties can be covered and refrigerated until needed or cooked immediately. To cook the patties, place them in a large nonstick skillet over medium heat. Sear the patties until browned and just cooked through, about 3 to 4 minutes on each side.Manchego-Stuffed Seckel Pears with ProsciuttoServes 8
One of the most sublime things you will ever pop into your mouth is a warm, jammy fig that's been wrapped with prosciutto and stuffed with Manchego cheese.
When figs were out of season and we needed an equally seductive party nibble, David came up with the great idea of using small Seckel pears. No matter which fruit you use, this pretty appetizer is good warm or at room temperature, so feel free to make them in advance. They're stunning on a serving platter and just the thing with a sip of white wine or bubbly. Bluecheese also makes a delicious filling.
8 Seckel pears, halved, or 16 whole figs
4 ounces Manchego cheese, cut into 1/2-inch cubes
4 ounces thinly sliced prosciutto
1. Preheat the oven to 350°ree;F.
2. If using pears, slice them in half and use a melon baller to scoop out the core. Leave the stem intact. Brush the core side with olive oil and roast, cut-side up, for 7 to 8 minutes, until tender but not overly soft. Remove the pears from the oven and cool slightly. Place a cube of cheese in the core of each pear and wrap with a 1- to 1Â½-inch-wide strip of proscuitto (one half to one third of a normal slice), trying to keep the seam under the pear. Return to the baking sheet. At this point the pears can be baked and served immediately, or covered with plastic wrap and chilled for up to 4 hours.
3. Just before serving, bake the pears about 10 minutes, or until the cheese begins to melt. Serve warm or at room temperature.
4. To prepare the figs, slice a small slit, from the stem to the bottom of the fruit, and insert the cheese through the slit (no need to use olive oil). Gently press the slit closed, sealing the cheese in the fruit. Wrap the fig neatly with a strip of proscuitto and place in a baking dish. Roast until the cheese begins to melt, about 7 to 8 minutes.Cowgirl Cuisine. Copyright © by Paula Disbrowe. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.