The Mansion on Turtle Creek Cookbook: Haute Cuisine, Texas Style, released in 2012, draws on Rosewood Mansion on Turtle Creek’s history, legacy and three decades of culinary creativity in Dallas, Texas. It’s a celebration of what the Mansion Restaurant means to local cuisine and, also, how regional flavors and ingredients have shaped the restaurant’s haute Texas cuisine.
The Mansion on Turtle Creek Cookbook offers visitors and home cooks signature dishes from the restaurant, from accessible favorites such as tortilla soup and lobster tacos to refined showstoppers like chorizo-crusted halibut with white bean puree and stuffed piquillo peppers and braised pork cheeks with creamy homestead gristmill grits.
The book’s haute Texas cuisine is reflected in nine chapters, which include:
- Appetizers
- Game & Fowl
- Brunch
- Soups & Salads
- Meat
- Bar Food & Cocktails
- Fish & Shellfish
- Sauces & Sides
- Desserts
Readers will find more than 90 mouth-watering recipes, many beautifully captured with stunning images shot exclusively for the book, along with both interior and exterior photographs taken on and around the Mansion Restaurant’s elegant and inviting grounds. The 9-by-9-inch, 250-page book features more than 150 color photographs.Additionally, peppered throughout the book are sidebars that speak to the Mansion’s commitment to sourcing the finest regional ingredients. These vendor spotlights highlight local purveyors and artisans that are essential to the Mansion.
The Mansion on Turtle Creek Cookbook is a must-have on every cookbook shelf. It is available for purchase at Rosewood Mansion on Turtle Creek in Dallas, Texas, by phone at 214.559.2100, on Shop Rosewood and at all major booksellers.
Selected recipes from The Mansion on Turtle Creek Cookbook:
Beef Sirloin Tartare with potato crisps and quail egg (serves 4)
Tartare
10 ounces lean Kobe beef, or prime sirloin, cut into 1/8-inch dice
2 tbsps finely diced gherkins
2 tbsps finely diced red onion
1 tsp chopped capers
2 tbsps chopped chives
Sea salt and black pepper
1 tsp fresh lemon juice
1 tbsp extra virgin olive oil
Potato Crisps
1 Idaho potato
4 cups peanut oil
Sea salt
Quail Eggs
4 quail eggs, yolks in their shells
Sea salt
Cracked black pepper
Combine the beef, gherkins, red onion, capers and chives in a chilled mixing bowl. Cover the bowl with plastic wrap and refrigerate.
Peel the potato and slice it paper thin, lengthwise, on a Japanese mandoline, then cut into 3 x 1-inch strips. Reserve the slices in a bowl of cold water.
Heat the peanut oil to 340 degrees F in a 4-quart saucepan over medium heat. Drain the potatoes and pat them dry. Fry the potato strips in the hot oil in small batches, stirring with a slotted spoon to cook evenly, until they are golden brown on both sides. Drain the hot crisps on paper towels and sprinkle them with sea salt.
When ready to serve, remove the tartare from the refrigerator and season with a pinch of salt and black pepper. Toss the tartare in the fresh lemon juice and olive oil.
To serve, place a 4-inch ring mold in the center of a chilled, round dinner plate and fill the mold with a quarter of the tartare mixture, packing it slightly at the edges. Carefully lift the mold off and repeat with the remaining three portions. Place one quail egg yolk in a shell in the center of each tartare serving, season the yolk with a pinch of salt and black pepper, and garnish the plate with the potato crisps. Serve immediately.
Whole Roasted Chicken with tomatillo and ancho chile sauce (serves 4)
Tomatillo and Ancho Chile Sauce
10 tomatillos, husks left on
2 dried ancho chiles, seeded, stemmed, and steeped in 1 cup hot chicken stock
3 cloves garlic, chopped
1 small red onion, diced
1 jalapeño, seeded, stemmed and chopped
2 tsps chopped cilantro
1 tsp ground cumin
2 tsps dried Mexican oregano
1 tbsp Champagne vinegar
2 tbsps canola oil
Salt and black pepper
Roasted Chicken
1 (4-pound) whole organic chicken
3 sprigs fresh rosemary, plus 2 for basting
3 sprigs fresh thyme, plus 2 for basting
1 lemon, sliced
Salt
Black pepper
4 tbsps olive oil
2 tsps piment d’Espelette (may substitute 1 teaspoon cayenne pepper)
½ cup (1 stick) unsalted butter
1 cup chicken stock
Juice of 1 lemon
1 cup white wine
To make the tomatillo sauce, preheat the oven to 350 degrees F. Place the tomatillos on a sheet tray and roast them for 12 to 15 minutes. Remove them from the oven and set aside to cool. Keep the oven at 350 degrees F for the chicken.
When the tomatillos are cool to the touch, remove the husks and cores. In a food processor fitted with a metal blade, pulse the softened ancho chiles just until they are chopped. Add a little of the hot chicken stock if needed to process the chiles, but be careful not to puree the chiles. Add the tomatillos, garlic, onion, jalapeno, cilantro, cumin, Mexican oregano, vinegar, and oil. Pulse for a few seconds, or until well incorporated. Season the sauce with salt and black pepper to taste, transfer to a serving dish, and set aside.
Remove the wing tips and middle joints of the chicken wings. Remove the organs from the bird and discard. Stuff the bird with 3 sprigs fresh rosemary, 3 sprigs fresh thyme, and the lemon slices. Salt and pepper the inside of the bird. Using butchers’ twine, tie the legs together. Line the inside of a baking dish large enough to hold the chicken comfortably with foil. Oil the bird liberally with your hands and then season well with salt, black pepper, and espelette.
In a 2-quart saucepot over low heat, melt the butter. Add the chicken stock, lemon, white wine, and the remaining fresh herbs. Just bring the mixture to a simmer, then turn off the heat. This liquid will be used for basting the chicken during the cooking process. Roast the chicken for 50 minutes to 1 hour, basting the bird with the liquid every minutes.
When the chicken is golden brown and crispy, remove it from the oven and let it rest for 10 to 15 minutes. Untie the legs and remove the herbs and lemons. Arrange the herbs and lemons on a serving platter and place the whole bird on the platter. Baste the bird once more, carve, and serve with the tomatillo and ancho chile sauce on the side.
Turtle Creek Pie (yields one 10-inch pie)
3 extra large eggs
1 cup sugar
1 cup dark corn syrup
2 tbsps unsalted butter, melted
1 tsp vanilla extract
4 Granny Smith apples, peeled, cored, and thinly sliced
1 pie crust (page 245)
½ cup pecan pieces
Vanilla ice cream (optional)
Preheat the oven to 350 degrees F. Combine the eggs and sugar, mixing until the sugar is completely dissolved. Stir in the corn syrup, butter and vanilla. Strain and set this aside.
Layer the apple slices slanting in one direction on the bottom of the pie crust to form a circle around the outside edge of the shell. Make a second circle of apples inside the first, slanting the slices in the opposite direction. Repeat this process and layer until all the slices are used. Slowly and carefully, pour the filling over the apples. Sprinkle pecans evenly over the top of the filling.
Bake for 1 hour. If the edges of the pie have become too brown during baking, remove the pie from the oven and shield the crust with a ring of foil. Return the pie to the oven and bake for an additional 20 to 25 minutes or until the filling has set. Allow the pie to cool slightly before cutting. Serve with vanilla ice cream if you like.