Pan-Seared Turkey Breast with a Saffron Cream Sauce

Pan-Seared Turkey Breast with a Saffron Cream Sauce

Turkey is something that is very versatile and served year-round in many places where we have traveled, but here in the United States it seems to be reserved for holidays. For this particular recipe, we chose to use a deboned turkey breast with the skin on. We also seasoned it with saffron, which certainly reminded us of our time in Morocco.
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Cast-Iron Skillet

Ingredients
  

  • 1 Turkey Breast deboned with the skin on
  • 1 Shallot sliced thin
  • 1 clove Garlic minced
  • 2 cups Turkey or Chicken Stock
  • 1/4 tsp Saffron
  • 1/2 cup Heavy Cream
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
  • 2 tbsp Parsley for garnish

Instructions
 

  • Heat the olive oil in a cast-iron skillet to medium-high heat
  • Add the turkey to the skillet skin-side down and reduce the heat to medium
  • Cook for about 15 minutes until the skin is crispy and then flip the turkey breast over
  • Continue cooking until the internal temperature reaches 160 degrees
  • Remove the turkey from the pan, tent with aluminum foil and let rest while completing the sauce
  • Add the shallot to the skillet and cook for a minute and then add the garlic and cook for a minute longer or until the shallot is tender
  • Use a half cup of the broth to deglaze the skillet using a spoon and then add the rest of the broth and saffron. Bring to a boil and simmer for about 10 minutes.
  • Add the cream, salt, and pepper. Cook for another minute or two
  • Cut the turkey into single serving portions, pour the sauce over the turkey and serve with angel hair pasta

Lamb Chops Marinated with Dijon Mustard and Herbs

We enjoy having many different varieties of lamb dishes, especially during our travels, whether it be leg of lamb, lamb biryani, rack of lamb, or in this case lamb chops. Some people find lamb to be a little “gamey”, but we enjoy the robust flavor and it can stand up to a variety of spices. This is a simple recipe and yet it is quite delicious. The key to lamb is to ensure that you get the temperature right because if it is over-cooked, it can become dry, but if it isn’t cooked to mid-rare it can be chewy. We served ours with oven roasted red potatoes and brussels sprouts, which made for perfect accompaniments. You can substitute dry herbs for the fresh herbs, but use fresh herbs if at all possible as it will taste much brighter. Many people have to have mint jelly with their lamb, but if you try this more savory version, you might never go back to the mint jelly. This recipe serves 2 people.

Mustard and Herbs

INGREDIENTS

  • 4 Lamb Chops (about 1 lb)
  • 1/8 cup Dijon Mustard
  • 1/2 tbsp Minced Garlic
  • 1 tbsp Fresh Rosemary – finely chopped
  • 1 tsp Fresh Thyme
  • 2 tbsp Vegetable Oil
  • Salt and Pepper to taste
Marinating the Lamb Chops

INSTRUCTIONS

Combine the mustard, garlic, rosemary, and thyme in a bowl and thoroughly mix. Salt and pepper both sides of the lamb chops. Smother all sides of the lamb chops with the mustard and herb mixture, cover, and put in the refrigerator for an hour. Remove from the refrigerator and let sit at room temperature for another 30 minutes in order to finish marinating and so that it cooks more evenly. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and then cook the lamb chops for 4 to 5 minutes on one side, then flip. Cook for another 3 to 4 minutes and then set the chops on their fat side (assuming that they are 3/4 to 1 inch thick) for another couple of minutes. Cook until the internal temperature is 135 degrees Fahrenheit.

Cooking the Lamb Chops in a Cast-Iron Skillet
Lamb Chops with Roasted Red Potatoes and Brussels Sprouts

Vietnamese Egg Coffee (Café Trung)

One of the things that we enjoyed during our visit to Hanoi in Vietnam was egg coffee. We had heard and read about it prior to our trip and it was highly recommended that we gave it a try. It can be found on the menus of almost every café and we enjoyed it at a coffee shop just outside of the St. Joseph’s Cathedral. We also had it during our cooking class and we got the recipe from the class instructor. We also received some really good Vietnamese coffee as a gift before we left Vietnam, but obviously it can be made with any good coffee. Some people might find it a little sweet, but that also depends on the strength of the coffee that you make it with. This was our first attempt to make it at home and we were really pleased with how it turned out.

Egg Coffee at the Café in Hanoi

INGREDIENTS

  • 4 cups Vietnamese or Robust Coffee
  • 4 Egg Yolks
  • 4 tbsp Sweetened Condensed Milk
  • 2 tsp Honey
  • Chocolate Shavings
Making Egg Coffee in the Cooking Class in Hanoi

INSTRUCTIONS

Make the coffee per the directions on the package. Separate the egg yolks from the whites and place them in a bowl. Vigorously whisk the eggs until they thicken. Add the condensed milk and honey and continue to whisk vigorously until the egg mixture reaches the consistency of a custard (using an electric blender will help with this). Pour the coffee into individual cups. Using a spoon, gently poor the custard over the top of the coffee. Sprinkle with the chocolate shavings and enjoy.

Egg Custard
Vietnamese Coffee (Our Gift)
Egg Coffee at Home