Table for Two - Grunt (Leftover Pork or Turkey Stroganoff)

From the kitchen of One Perfect Bite...I toyed with the idea of doing a retrospective this morning. I had planned to use the Remains of the Day recipe series as a theme for today's feature, but I just wasn't in the mood for encore performances and wanted to try something new. What I came up with is a recipe that fits into two categories. While it's definitely a candidate for the Remains of the Day series, it also slips very nicely into the on-going Table for Two recipe collection that we feature here. The recipe was developed by Kevin Weeks, and despite its rather inelegant name, I think you'll find its a wonderful meal for two people. It's also a great way to use up leftovers. While the recipe is scaled to feed two, ingredients can be doubled or tripled to feed a gang should that better fit your needs. I do hope you'll give this very simple recipe a try. If you have moist pork or turkey leftovers, I guarantee you'll be delighted. Here is how this leftover stroganoff is made.

Remains of the Day - Turkey, Mushroom and Noodle Casserole

From the kitchen of One Perfect Bite...I probably should buy smaller turkeys. While we are not traditional turkey lovers, my gang so loves the leftovers that are crafted from turkey remains, that I dare not bring anything less than an 18 to 20 pound bird into the house. I try, as best I can, to vary the dishes I make from leftover turkey, so each year I deliberately add a few new entrees to my permanent rotation. I gave this turkey casserole a trial run tonight, and my taster extraordinaire has given it his much coveted "Spousal Seal of Approval" That means it is good enough to share with you and will again appear on my table. The Silver Fox has been busy of late and he can now add dictation,  data entry and all-around good-nature to his skill set. He has made it possible for me to continue sharing recipes and chatter with you and despite my pirate patch and restricted activities, I am getting better, much better. Hopefully, next week I'll be back in fighting form and once again able to read and comment at will, at least until the next transplant is done. I know you will love this casserole. It is rich and creamy and it is a wonderful way to dispose of those last handfuls of turkey. I can't help but think it would be a marvelous dish to tote a church supper or pot luck and if you have a large family they'll be on clouds nine from first to last bite. If yours is a group of two or four, make two smaller casseroles and freeze one of them for later use. I really hope you'll give this casserole a try. You won't be sorry. Promise! Here is how it's made.

Turkey Noodle Casserole...from the kitchen of One Perfect Bite Courtesy of Fine Cooking magazine

Ingredients:
4 tablespoons unsalted butter; more for the baking dish
Kosher salt
3/4 cup coarse dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided use
1 tablespoon freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh sage
Freshly ground black pepper
1 pound assorted fresh mushrooms, cleaned and sliced 1/8 to 1/4 inch thick
3 tablespoons minced shallots
2 medium cloves garlic, minced
1/2 cup all-purpose flour
6 cups low-fat milk
3-1/2 ounces (1-1/2 cups) grated sharp white Cheddar
3 tablespoons finely chopped fresh flat-leaf parsley
8 ounces pappardelle pasta or wide egg noodles
3 cups shredded or diced roast turkey

Directions:
1) Position a rack in the center of oven and preheat oven to 350 degrees F. Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat.
2) Mix breadcrumbs, 1 tablespoon olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside.
3) Heat a large (12-inch) skillet over medium heat. Add remaining 1 tablespoon olive oil to pan and then add e mushrooms. Cook, stirring frequently, until softened and golden on edges, about 10 minutes. Reduce heat to medium low and add shallots and garlic. Cook, stirring until softened, about 2 minutes. Season to taste with salt and pepper and set aside.
4) Melt butter in a 4-quart saucepan over medium heat. Add flour and whisk constantly until it colors slightly, about 2 to 3 minutes. Remove pan from heat and gradually whisk in enough milk to form a thick, smooth paste. Set pan back over heat and whisk in remaining milk in a steady stream. Add 1 teaspoon salt. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium low and simmer for 3 minutes, whisking constantly. Turn off the heat and stir in Cheddar and parsley. Season to taste with more salt and pepper. Set aside.
5) Cook pasta in boiling water until al dente, about 1 minute less than package timing. Drain and spread pasta in an even layer on bottom of prepared baking dish. Sprinkle turkey and mushrooms over pasta. Pour sauce on top and use a fork to distribute it evenly.
6) Sprinkle breadcrumbs over entire casserole. Set on a baking sheet to catch drips and bake until golden-brown and bubbling, about 50 to 60 minutes. Let rest 20 to 30 minutes before serving. Yield: 6 to 8 servings.

      

                                                    Older Posts

                  One Year Ago Today:                                                     Two Years Ago Today:

         Leftover Turkey Sweet Chile Sloppy Joes                          Pumpkin-Apple Streusel Coffee Cake
                  

               Three Years Ago Today:                                                     Four Years Ago Today: 

                          Kheer                                                                         Butterscotch Pudding

Remains of the Day - Turkey and Corn Quesadillas with Guacamole

From the kitchen of One Perfect Bite...Last year, I featured a series of posts that dealt with new ways of using Thanksgiving leftovers. The series proved to be very popular, so I thought I'd expand it and add some new recipes to the collection. Hopefully, the recipes will appeal to you and you'll be able to find one or two new dishes that your family will enjoy. The first of the recipes has the most general appeal and it is also the easiest to make. These quesadillas, which first appeared in Fine Cooking magazine, make a wonderful lunch and they are a great substitute for turkey sandwiches. The recipe includes instructions for a simple spicy guacamole that is a wonderful counterpoint to the understated corn and turkey filling, but a salsa verde with some heat would also work well here. If you are bored with turkey sandwiches, do give these a try. Here is how the quesadillas are made.

Turkey and Corn Quesadillas with Guacamole...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
2 medium ripe avocados
1/4 cup finely chopped red onion
1 medium lime, one half juiced and the other cut into wedges
1 serrano chile, seeded and minced
Kosher salt and freshly ground black pepper
4 cups shredded roast turkey or chicken
2 cups fresh corn kernels, blanched, or frozen corn, cooked according to package directions and drained
1/2 cup packed coarsely chopped fresh cilantro
Eight (7-inch) flour tortillas
2 cups (5 oz.) grated pepper jack cheese
2 tablespoons canola oil

Directions:
1) Position a rack in center of the oven and heat oven to 200 degrees F.
2) Halve and pit avocados. Scoop flesh into a medium bowl and mash with a potato masher. Stir in onion, 1 tablespoon lime juice, chile, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Season to taste with more salt and lime juice. Put a piece of plastic wrap directly on surface of the guacamole to prevent browning.
3) In a large bowl, toss turkey, corn, and cilantro with 1 teaspoon salt. Top half of each tortilla with one-eighth of filling mixture and 1/4 cup of cheese. Fold uncovered half of each tortilla over filling.
4) Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium heat. Add 2 quesadillas to pan and weigh down with a lid. Cook until golden-brown and a bit crisp, about 2 to 3 minutes. With a spatula, carefully flip each quesadilla and cook until golden-brown and cheese has melted, about 2 minutes more. Transfer quesadillas to a baking sheet and put in oven.
5) Wipe out pan. Repeat, cooking remaining quesadillas in 3 more batches, using 1-1/2 teaspoon oil for each batch. Cut quesadillas into wedges and serve with the guacamole and lime wedges on the side. Yield: 4 dinner servings.

      

                                                    Older Posts

                  One Year Ago Today:                                                     Two Years Ago Today:

               Peruvian Chancay Bread                                                     Carrot and Fennel Soup

               Three Years Ago Today:                                                     Four Years Ago Today: 

                      Masala Chai                                                                      Pistachio Coffee Ring

Asian-Style Turkey Burgers with Wasabi Mayo

From the kitchen of One Perfect Bite...I really hope you'll give this recipe a try. These turkey burgers were inspired by an old Sara Moulton recipe and I must tell that this improvised version had my sox going up and down. This past weekend I had to stretch a a pound or so of turkey to feed 6 people. This is what I came up with. The burgers, which have an Asian flair, are delicious, but I want to shares some tips that will make them easier for you to prepare. This is a soft mixture, so you'll want to form the patties with damp hands. If possible, place the patties in the freezer for about 30 minutes to make the transfer to the frying pan easier. Make sure the oil is hot before you place them in the pan and then let them cook for 5 minutes without moving them around. When the patties are brown at the edges, they can be turned turned without falling apart. The patties should crust as they cook and that adds another layer of flavor to them. Ours tasted like they had been charcoal broiled. As you can see, I created a bed of lettuce, red onion and tomato for the burgers to rest on. The wasabi mayonnaise made a wonderful topping for them, but if you don't care for wasabi, a plain mayonnaise will do. I really enjoyed these burgers and I think you will too. Here is how they are made.

Asian-Style Turkey Burgers with Wasabi Mayo...from the kitchen of One Perfect Bite inspired by Sara Moulton

Ingredients:
Turkey Patties
1-1/4 pounds ground turkey
1 medium red bell pepper, finely chopped
1 cup bean sprouts, chopped
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, finely chopped
2 tablespoons light soy sauce
1 tablespoon fresh ginger, finely grated or 1 teaspoon dried ground ginger
1 teaspoon Asian sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 to 3 tablespoons vegetable oil, divided
Wasabi Sauce
6 tablespoons light mayonnaise
1/2 teaspoon Asian sesame oil
1 teaspoon light soy sauce
2 teaspoons wasabi paste
6 hamburger buns, toasted

Directions:
1) To make turkey patties: Combine turkey, bell pepper, bean sprouts, scallions, egg white, cilantro, soy sauce, ginger, sesame oil, salt and pepper in a large bowl. Shape into 6 patties about 1/2 inch thick. Heat 2 tablespoons vegetable oil in a large skillet until oil shimmers. Add turkey burgers and reduce heat to medium. Cook patties for 5 minutes on each side, or until cooked through, adding more oil as needed.
2) To make wasabi mayo: Combine mayonnaise, sesame oil, soy sauce and wasabi paste in a small bowl. Stir to combine.
3) Put a burger in each bun and top each with 1 tablespoon of the wasabi mayo. Yield 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Pie-Spiced Apple Cookies

Two years Ago Today: Curried Corn and Chicken Soup

Three Years Ago Today: Glazed Cream Cake

Four Years Ago Today: Zucchini Cornbread

Leftover Turkey? Try Turkey Stuffed Shells in Tomato Cream Sauce

From the kitchen of One Perfect Bite...Years ago, the size of the turkeys I bought for the holidays was inversely proportional to that of my family. As a result, I became the leftover queen and had an arsenal of recipes to handle the remains of the day. My reputation must have spread because the turkeys that have taken up residence in the rear of our property view the Silver Fox with curiosity but scatter whenever I appear. They have nothing to fear. Were it not for tradition, they'd be perfectly safe in my company because given my druthers, I'd rather serve chicken. Be that as it may, I still occasionally serve turkey and while they are smaller than they use to be, I still have leftovers to deal with. This is one of the recipes I use to assure the leavings do not go to waste. The shells are easy to make and they add some novelty to turkey leftovers. I think you will enjoy them. Here is how they are made.

Turkey Stuffed Shells in Tomato Cream Sauce...from the kitchen of One Perfect Bite

Instructions:
Sauce
2-1/2 cups cold milk
4 tablespoons quick-mixing flour (i.e. Wondra)
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon concentrated sun-dried tomato paste (i.e. Amore)
1 teaspoon dried tarragon leaves
1/2 cup grated Parmesan cheese + shaved cheese for garnish
Filling
3 cups finely chopped cooked turkey
1/4 cup minced onion
Pasta
12 jumbo shells, cooked per package instructions

Directions:
1) Preheat oven to 400 degrees F. Lightly grease 9-inch square baking dish.
2) To make sauce: Combine milk, flour, butter, salt and pepper in a 2-quart saucepan and bring to a boil over medium heat while stirring constantly. Boil and stir for 1 minute or until sauce thickens. Stir in sun-dried tomato paste, tarragon, and Parmesan cheese, stirring until smooth. Adjust seasoning to taste.
3) To make filling: Combine turkey, grated onion and enough sauce to bind mixture together, about 1/2 to 3/4 cup.
4) To finish: Stuff each of 12 cooked shells with an equal portion of filling. Arrange shells in prepared pan. If sauce appears to be too thick, thin it with additional milk. Pour sauce over shells and top with some shaved Parmesan cheese. Bake for 20 to 25 minutes until cheese melts and sauce is bubbling. Yield: 4 to 5 servings.

One Year Ago Today: Sweet Potato Home Fries

Two Years Ago Today: Our Most Memorable Meal in India - Chole with the Missionaries of Charity in Agra

Three Years Ago Today: Sushi

Leftover Turkey? Try Sweet Chili Sloppy Joes Toms

From the kitchen of One Perfect Bite...This sandwich special, made with leftover turkey, is really meant for children or adults who have an insatiable sweet tooth. While it is a great way to use some of your holiday leavings, it's probably too sweet for those of you who like your barbecue hot and on the spicy side. I found the sauce for these sandwiches in an issue of Family Circle magazine that featured sandwich fillings that could be made in a slow cooker. At the time I put these sandwiches together, I had turkey left from our early Thanksgiving celebration and I thought the sauce would be a perfect base for Sloppy Joes that were made with turkey rather than ground beef. The filling came together in minutes and lunch, which was shared with our neighbors sons, was a big hit. While these taste testers will eat anything that does not bite back, they are honest about their likes and dislikes and they liked these sandwiches. On the chance that you might be looking for new ways to use turkey leftovers,  I decided to share this very simple recipe with you. Here's how the sandwiches are made.

Sweet Chili Sloppy Chili Joes Toms...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
2 tablespoons chili powder
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup ketchup
1 tablespoon Dijon mustard
1 (15-ounce) can pinto beans, drained and rinsed
3/4 cup chopped sweet onion
2 cloves garlic, minced
3 to 4 cups chopped cooked turkey
1/4 teaspoon salt
6 to 8 soft sandwich rolls
1 cup shredded sharp cheddar or Pepper jack cheese

Directions:
Blend chili powder, sugar and cornstarch in a 3-quart saucepan. Stir in ketchup, mustard and 1 cup water. Bring mixture to a boil. Add beans, onion and garlic and stir to combine. Reduce heat and simmer, covered, for 20 minutes. Add chopped turkey and simmer 10 minutes longer. Add salt, adjusting as needed to taste. Spoon 1/2 cup of mixture onto a roll. Top each sandwich with 2 tablespoons shredded cheese. Serve immediately. Yield: 6 to 8 servings.

One Year Ago Today: Pumpkin Apple Streusel Coffee Cake

Two Years Ago Today: Kheer - Indian Rice Pudding

Three Years Ago Today: Butterscotch Pudding

Leftover Turkey? Try Asian-Style Turkey Noodle Soup

From the kitchen of One Perfect Bite...If you make a traditional holiday meal, chances are you'll have leftovers and need a plan for handling the remains of the day. I've been working on a group of recipes that I hope will help you put those leftovers to good use. The first of them is  a new version of turkey soup that was developed by Dabney Gough for Fine Cooking magazine. Now I don't want to gush or be overly effusive. We are, after all, dealing with leftovers, but this Asian-inspired soup is a wonderful way to use them. It is delicious, low in fat and very easy to make. I've made the soup twice since I found the recipe. Once with turkey, once with a rotisserie chicken and the recipe works well with either type of poultry. Glass noodles are made from mung bean starch and they become translucent, like cellophane, when they are cooked. If you are not able to buy them in your local supermarket, rice vermicelli can be substituted.  If you enjoy a steaming bowl of Hawaiian Long Rice, you will love this soup. It is hearty enough for lunch or a light supper and it is perfect way to use up some of that leftover turkey. Here's how the soup is made.

Asian-Style Turkey Noodle Soup...from the kitchen of One Perfect Bite courtesy of Dabney Gough and Fine Cooking magazine

Ingredients:
4 ounces thin uncooked glass noodles or rice vermicelli
4 cups lower-salt chicken or turkey broth
3 large cloves garlic, smashed and peeled
1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
1-1/2 tablespoons soy sauce; more for serving
1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
2 cups coarsely shredded cooked turkey or chicken
2 scallions, both white and green parts, thinly sliced

Directions:
1) Place noodles in a large bowl and cover with hot tap water; let soak while preparing other ingredients.
2) Bring broth, garlic, ginger, and soy sauce to a boil in a 3-quart saucepan set over medium-high heat. Cover and simmer for 10 minutes. Remove and discard garlic and ginger.
3) Add glass noodles or vermicelli to broth and cook until nearly transparent, about 4 minutes. Using tongs, distribute noodles among 4 bowls.
4) Add bok choy to broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a slotted spoon, remove bok choy and distribute among bowls.
5) Add turkey to broth and simmer just until heated through, about 30 seconds. Distribute turkey and broth among bowls. Top with scallions. Pass soy sauce at table if desired. Yield: 4 servings.

One Year Ago Today: Pumpkin Cheese Cake with Marshmallow-Cream Topping and Gingersnap Crust

Two Years Ago Today: Tuscan Cheese Cake - Torta di Ricotta

Three Years Ago Today: Chinese Almond Cookies

Cider-Brined Turkey Breast

From the kitchen of One Perfect Bite...We will, of course, have a feast on Thanksgiving Day, but the Silver Fox and I shared a more traditional meal with friends back in September. Knowing that an overseas assignment would keep them from celebrating at home, we decided to have a Pilgrim feast for them before they left. I packed the meal with old-fashioned favorites but gave each of the courses a slightly modern twist, and, because we were all dieting, I cut back on calories wherever I could. The star of the show was a large turkey breast that I decided to soak in a spiced apple cider brine. The brine produced a moist and nicely flavored bird that deserved the place of honor it was given at the table. I used a fresh turkey rather than one that had been injected with a solution that might make it too salty. As an added precaution, I rinsed the bird and then covered it with cold water and let it sit for about 15 minutes to assure that salts that might have accumulated on its surface were washed away. Because we like poultry with really crisp skin, I dried the bird and let it sit, uncovered, in the refrigerator for several hours before putting it in the oven. To heighten the apple flavor I worked a tablespoon of apple juice concentrate into the butter I used to coat the bird. If you also enjoy crisp skin, it is important not to baste the turkey once it goes into the oven. If you remove it from the oven when its internal temperature reaches 160 degrees, it will not be dry. At this time of year it's easy to find turkey parts that can be used to make a flavorful gravy well ahead of serving. I generally make a quart of gravy and add 1/3 to 1/2 cup of good apple cider to half of it, giving folks a choice of apple or a standard savory gravy from one simple preparation. I've never found Thanksgiving dinner hard to make, but it does require exquisite planning. The dinner I made for our friends was quite lovely and over the next few days I'll be sharing some of my favorite holiday recipes with you. I thought I'd start with the turkey. Here's how it's made.

Cider-Brined Turkey Breast...from the kitchen of One Perfect Bite

Ingredients:
Brine
4 cups water
1/2 cup kosher salt
1/2 cup sugar
2 cinnamon sticks
3 whole cloves
3 crushed garlic cloves
2 bay leaves, broken into pieces
4 quarter-size slices fresh ginger
Peel and juice of 1 orange
Peel and juice of 1 lemon
1 teaspoon black peppercorns, coarsely cracked
1 teaspoon whole allspice, coarsely cracked
1/2 gallon unsweetened apple cider, chilled (8 cups)
Turkey
8 to 10-pound fresh turkey breast

Directions:
1) Place water, salt, sugar, cinnamon sticks, whole cloves, crushed garlic, bay leaves, ginger, orange and lemon peel and their juices in a large saucepan. Coarsely crush peppercorns and allspice and add to ingredients in pan. Bring mixture to a boil. Cook, stirring, for 2 minutes. Remove pan from heat. Stir in apple cider and cool to room temperature. Submerge turkey in brine, adding additional water as need to cover. Chill for 12 to 24 hours.
2) Remove turkey from brine. Rinse well under cold running water. Pat dry. Transfer to a large baking pan. Refrigerate, uncovered, for several hours. This allows skin to dry and will allow it to crisp as it cooks.
3) Preheat oven to 350 degrees F. Transfer turkey to a heavy roasting pan. Cover skin with softened butter or olive oil. Add one cup of water to bottom of pan and place turkey in hot oven. Cooking time will vary depending on size of turkey breast. Check wrapper and cook according to weight. Roast until internal temperature at thickest part of breast registers 160 degrees F. Allow turkey to rest for 20 to 30 minutes before carving.

One Year Ago Today: Menemen and Breakfast in Turkey

Two Years Ago Today: Double Chocolate Zucchini Bread

Three Years Ago Today: The Apple Lady Apple Cake

Of Cabbages and Kings - Turkey, Leftovers and Julia Child's Senegalaise Soup

From the kitchen of One Perfect Bite..."The time has come," the Walrus said, "To talk of many things: Of shoes and ships and sealing wax, of cabbage and kings....." Even the Jabberwocky would be impressed by the amount of ground we are about to cover. So, relax, grab your favorite beverage and once you're comfortable, we'll start talking turkey, or lack thereof.

Many of you were surprised to learn that my holiday dinner plans did not include a turkey. Rest assured, there is nothing subversive or elitist in that decision. As it happens, there will be no children at the table this year, so I felt no compunction to prepare a ritual meal. I've made a lot of turkeys in my day. When my children were small, we had turkey at least once a month. Back then, turkeys weren't brined or salted, so roasting a bird was a simple undertaking. It was also a marvelously inexpensive way to feed a family. Some of you may be old enough to remember when supermarkets actually gave turkeys away during the holiday. Even in off-season, it was not unusual to find birds that cost 19 to 29 cents a pound. A lot of us ate a lot of turkey back in the day, and I suspect it lost its "special" status because of that. Those of you who worry about such things will be happy to know we had turkey for our dinner last night. While a just roasted bird may not be our favorite meal, the dishes made from its leavings number among those at the top of the list. This soup is one of them.

The soup, called Veloute De Volaille a La Senegalaise, is Julia Child's version of curried turkey soup. It is made from carcass stock, good curry powder and leftover vegetables. The finished soup is worthy of company and I guarantee it will impress your guests. As a matter of fact, I'll be serving it as a first course on Saturday night as a prelude to the star of the evening, a gorgeous beef filet . The soup is a two step process that I hope you'll try. I use a mild curry powder to make this. If you prefer to use one with more heat, proceed with caution. The soup can be made well ahead of time, though you'll want to film it with a light coat of cream to prevent a skin from forming. You can also freeze it.



Before moving onto the recipe, I wanted to let you know about a cookbook that has been written by a fellow blogger, Stephen Crout. Stephen's blog is called The Obsessive Chef and his new book, A Cook's Book for Cooks, can be purchased here. Stephen is a talented writer and while his book is more a dialogue on food than a standard recipe book, I think you'll find it both interesting and provocative.






Julia Child's Curried Turkey Soup - Veloute De Volaille a la Senegalaise...from the kitchen of One Perfect Bite courtesy of Julia Child

Ingredients:
4 tablespoons butter
1/2 cup finely minced onions
1-3 tablespoons curry powder
4-8 tablespoons flour (dependent on amount of mashed potatoes, if used)
5-6 cups poultry stock (see below)
Optional: leftover vegetables
1/2 cup heavy cream or half-and-half
1 cup diced cooked turkey meat
4 tablespoons minced parsley or chives

Directions:
Melt butter in a large saucepan. Stir in curry powder and cook slowly for 1 minute. Add onions and cook for about 10 minutes without browning. Stir in flour and cook for 2 minutes. Remove pan from heat. Vigorously beat in poultry stock with a wire whisk. If you are using leftover mashed potatoes, they should be added at this time. Return soup to heat and whisk in cream, one tablespoon at a time, until soup is of desired thickness. Season to taste with salt and pepper. Stir in turkey, herbs and up to 1 cup diced leftover vegetables, if using. Bring to a simmer just before serving. If soup is not to be served immediately or will be served cold, film surface with stock or cream to prevent a skin from forming. Chill if to be served cold. Yield: 6 servings.


Julia Child's Poultry Stock

Ingredients:
1 turkey carcass
2 to 3 pounds turkey necks, hearts and gizzards
2 tablespoons salt
2 large carrots, roughly chopped
2 celery stalk, roughly chopped
2 leeks, roughly chopped
2 peeled onions stuck with 2 cloves
1 large herb bouquet: 8 parsley sprigs, 1 bay leaf, 1 teaspoon thyme or sage

Directions:
Chop up carcass and place in a large kettle with necks and other poultry parts. Cover by 2 inches of water. Add salt and bring to a simmer. Skim surface to remove scum for about 5 minutes, or until it almost ceases to rise. Add vegetables and herb bouquet and simmer, uncovered, for about 4 hours, skimming fat and scum as required. Add water if required to keep ingredients covered. Strain liquid into a large bowl. Season to taste with salt and pepper. Let cool uncovered, then chill. When chilled, scrape off surface fat. Keep refrigerated until ready to use. Stock can be frozen.

Cappadocian Cave Houses - Turkish Chickpea Stew with Squash, Potatoes and Baharat

From the kitchen of One Perfect Bite...My father's prediction haunts me, and, despite his admonishments, I must admit I've become a troglodyte. As a young man, the Silver Fox was a spelunker and had heated discussions with my father regarding his predilection for sometimes daring adventures. My daddy was a practical man and couldn't understand why anyone would venture into a cave that it had taken his ancestors millions of years to escape. They never resolved the issue, but had my father been with us in Cappadocia I think he might have cut Bob some slack. Volcanic eruptions here have created an almost lunar landscape that is stark, spare and stunning. The area is also a study in the adaptability of man and his ability to harness the environment that surrounds him. In Cappadocia, the lack of standard building materials caused inhabitants to dig and tunnel into the soft rock and make their homes in the caverns they hollowed out. The homes and underground cities they built still stand and welcome visitors to the area. Most of these homes have been turned into hotels and residents also serve set meals to adventurous tourists who find there way here. We had a lovely meal in one of the caves. Our hosts were a Muslim family and they prepared a typical vegetarian meal for us.

I wanted to share a recipe for a stew that's similar to the one they made for us. It uses an intensely flavored spice mix, called baharat. The mixture is used with regional variations throughout the Middle-East. The Turkish version is unique because it includes dried mint in the spice mixture. It can be found or ordered from any spice emporium, but I included a recipe for those of you who prefer to make your own. The stew itself is an eye-opener and is definitely not for those who prefer more mildly seasoned food. It is easy and inexpensive to make and not much can go wrong with it. You will, however, want to make sure the vegetables are cooked to your liking before serving the dish. View the cook time in the recipe as a suggestion rather than fiat. I like to serve the stew over rice with a cooling dish of raita on the side. Here's the recipe.

Turkish Baharat - A Spice Mix

Ingredients:
1 tablespoon fresh ground black pepper
1 tablespoon ground cumin
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground mint
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon

Directions:
Combine all ingredients and mix well. Store in an air-tight container for up to 6 months.


Turkish Chickpea Stew with Squash, Potatoes and Baharat...from the kitchen of One Perfect Bite inspired by Michael Natkin at Herbivoracious

Ingredients:
2 tablespoons olive oil
3/4 cup chopped onion
2 garlic cloves, thinly sliced
1 tablespoon tomato paste
2 tablespoons Turkish baharat
Optional: 1/2 teaspoon cayenne pepper
1 (15-oz.) can crushed tomatoes
3/4 pound Yukon gold potatoes, cut into bite-sized chunks
3/4 pound winter squash or pumpkin, cut into bite-sized chunks
1 teaspoon Kosher salt + salt to taste, divided use
1 cup water or vegetable stock
2 (15-oz.) cans chickpeas drained and rinsed
Minced fresh mint or cilantro for garnish

Directions:
1) Heat oil in a large pot or Dutch oven. Add onion, sliced garlic and a pinch of salt. Saute over medium-high heat until they begin to soften, about 1 minute. Stir in tomato paste and cook for 2 minutes more.
2) Add Turkish baharat and, if using, cayenne pepper. Cook, stirring, for about 1 minute, or until spice mixture is fragrant. Add crushed tomatoes, potatoes, squash and 1 teaspoon of salt. Add water or stock and stir to mix in. Cover pot and bring mixture to a simmer. Reduce heat and cook until potatoes and squash are nearly tender, about 10 to 15 minutes.
3) Mix in chickpeas and simmer until vegetables are fork tender but still retain their shape, about 10 minutes longer. Taste and adjust seasonings. Garnish with fresh mint or cilantro and serve hot over rice. Yield: 5 servings.








One Year Ago Today: Blue Cheese Dip













Two Years Ago Today: Crock-Pot Yellow Pea Soup