Thursday, November 30, 2006
Wednesday, November 29, 2006
- In a 4-quart stockpot, melt butter and saute onion until translucent. Add mushrooms and saute 10 -15 minutes, stirring occasionally.
- In a 1-quart saucepan, melt 3 Tbsp. sweet butter. Add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock. Stir constantly until thickened.
- Add remaining 4 cups chicken stock to sauteed mushrooms and onions. Add roux mixture and cream and simmer until heated through. Add sherry and nutmeg. Adjust seasoning to taste with salt and freshly ground pepper.
Monday, November 27, 2006
Sunday, November 26, 2006
THE LEAVES ARE GONE ( hopefully so are Thanksgiving leftovers)! ~ SAUTEED SHRIMP with PEPPERS & FETA
Saturday, November 25, 2006
Friday, November 24, 2006
~ Larousse Gastronomique
(Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini, who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.)
1 pound spaghetti or linguine
1 pound thinly sliced mushrooms
bunch of sliced scallions
1 chopped red pepper
6 Tbsp. unsalted butter
4 Tbsp. flour
2 cups chicken broth
1 cup heavy cream
1/4 cup Madeira or dry Sherry
1 cup Parmesan cheese
cracked pepper to taste
4 - 6 cups coarsely chopped or shredded cooked turkey
1 cup shredded Swiss cheese
1/2 cup fresh bread crumbs
1 cup toasted almonds (optional)
Preheat oven to 350 degrees. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and red pepper. Set aside. In separate skillet, heat remaining butter. Add flour and stir roux with whisk, gradually adding broth, whisking until smooth and thickened. Stir in cream until incorporated and then Madeira or sherry. Add Parmesan and pepper.
Cook pasta until al dente and drain. In a large bowl toss pasta, sauce, mushroom mixture and turkey. Taste seasonings. Transfer into buttered baking dish and scatter top with Swiss cheese combined with bread crumbs and toasted almonds.
Bake Tetrazzini uncovered until bubbling and top is a touch brown for 30 - 40 minutes. Rest a tad before serving with a crisp salad.
~ for 4 sandwiches
2 halved, pitted and peeled firm-ripe avocados
1 thinly sliced large ripe tomato
1/2 cup mayonnaise
2 Tbsp. cranberry sauce
12 slices favorite toasted bread
favorite greens (spinach, lettuce or mixed Spring greens)
thinly sliced turkey breast
12 crispy bacon slices
salt and pepper to taste
Assemble: Top each of 4 toast slices with a slathering of mayonnaise, greens and avocado. Plop on second slice of toast. Top with turkey, tomato, bacon and cranberry sauce. Season with salt and pepper to taste. Top with remaining toast slathered with remaining mayonnaise and more greens. Diagonally quarter and enjoy.
* Who said a turkey sandwich had to be boring!