Speaking of Turkey...

My mind (and yours, I'll bet) is now on turkey.
I ordered my free-range, Maine-bred, well-educated, organic grain-eating, happy-living bird from Rosemont Market.
I have folded down corners and ripped out recipes from every food magazine I could get my hands on.

Cider-brine or dry brine?
Breast up or down?
Butter-soaked cheesecloth or baste?
There's a lot to think about.
I wish I could remember what I did last year. Why didn't I write to down?
Oh yeah...too exhausted.

Let's step back for a moment from the roasted Thanksgiving turkey thing.
Here's a meal involving turkey that can be made any time, with much less effort required.
No: stuffing, brining, basting, hours.
Yes: big flavor, ease, happy cook, weekday dinner.

Asian Turkey Meatballs with Vegetable Rice
adapted from Everyday Food

1 cup white rice, long-grain or jasmine

1 large carrot, shredded

3/4 cup fresh breadcrumbs or panko

1 1/2 lbs. ground turkey breast

1 egg white

5 scallions, chopped

1/3 cup fresh cilantro, chopped

1 tsp. fresh grated ginger

4 tsps. fish sauce

4 tsps. hot pepper sauce, such as Sirarcha

4 tsps. sugar

sea salt

1 large garlic clove, minced

1 Tbsp. vegetable oil

sweet chili sauce, for serving

Preheat oven to 450 degrees.
In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir once and return to boil. Reduce to a simmer, cover and cook until water is fully absorbed and rice is tender, about 15 minutes. Remove from heat and stir in shredded carrot, 1/2 of the chopped scallions and 1 Tbsp. chopped cilantro. Cover until ready to serve.
Meanwhile, in a medium bowl, combine breadcrumbs and 3 Tbsps. water. Let stand for 5 minutes. Add turkey, egg white, scallions, cilantro, ginger, fish sauce, hot pepper sauce, sugar, garlic and 1 tsp. sea salt. Gently mix to combine and form into golf ball size meatballs
In a large nonstick skillet, heat oil over medium-high. Brown meatballs in batches, on all sides. Transfer meatballs to a rimmed baking sheet and bake until cooked through, about 10 minutes.
Serve meatballs with rice and sweet chili sauce.

A very happy Thanksgiving to all my Mignardise friends! I'm grateful for your continued support.

Dean's Sweets: Candy for Grown-ups

Halloween has come and gone.
The Bonus Baby is still hoarding Reeses cups, Milky Ways and other candy of the grocery store-variety.

(Snickers and Starburst are strictly forbidden this year, due to our recent orthodontic investment in her future smile.)
There's no denying the allure of a peanut butter cup or a fun-size bar of whatever the neighbors hand out.

But as we grow older  mature, we come to a new appreciation for a different kind of chocolate.
We like subtle flavors, intriguing combinations. We notice texture more. And sweetness levels. We are interested more in quality than quantity (well, most days.)

I recently had the pleasure of meeting Dean Bingham of Dean's Sweets in Portland.
Dean is an accomplished architect who started making chocolate truffles as a sideline in 2004.

Watch the reaction to locals when they try Dean's truffles!

There are a couple of things I really like about Dean's chocolates...

1. Dean's new chocolate bars. Though a departure from his signature truffles, they are no less elegant. There are three flavors: Mocha Latte, Brandied Orange Peel and...wait for it...Maine Potato Chip! I know there are those of you out there who are not at all into fruit and chocolate, but let me tell you - the orange peel with dark chocolate is off-the-hook. If you don't like it, fine. More for me. I love the Mocha Latte too because it has crushed up coffee beans it. My two tasters at home adored the Maine potato chip in milk chocolate.

2. Salted caramels. Are there two words in the English language that are quite so lovely together? Dean's caramels are dipped in dark chocolate and have a sprinkle of sea salt on top.

3. The truffle flavors! Ginger, coffee and maple are some of my favorites, but many swear by the single-malt scotch, Champagne and brandy flavors. (See, I told you they were for grown-ups). If you're more of a purist, go for the double-dark. 

4. It's local. There's one store and it's in Portland, owned by a real Maine guy.
I love to support local businesses and home-grown entrepreneurs. Don't you want to see your neighbors succeed?

5. He's a generous guy. Dean donates his delicious products to local charitable organizations on a regular basis. We met at an event for Portland Ovations. It was there that I first tasted the chocolate with orange peel. I later approached him about donating to the auction I was co-chairing for The Community Schools. The large platters of Dean's truffles were a big hit after dinner.

Stop in and see Dean at 82 Middle Street in Portland for a taste and a chat. Or if you're not in the area, you can order on-line.  The chocolates come elegantly packaged for gift-giving. Hint, hint.

*I was compensated for this blog post solely in chocolate, which is almost as good as cash.