Sunday, November 30, 2008

Leftover Turkey Tetrazzini

So are you still stumped on how to use up all the holiday turkey you have on hand? You really don’t need to eat 10 turkey sandwiches (though I really enjoy them!) in the days following Thanksgiving. In addition to turkey pot pies or a hearty soup pot I often will make a casserole of tetrazzini. Surprisingly an un-Italian dish, despite it’s name and usually made with spaghetti, but we prefer linguine. But it’s an easy dish to prepare, and a great way to use up turkey leftovers.

· 10 ounces mushrooms, slice thin (about 3 cups)
· 2 small shallots, diced fine
· 4 TBLS unsalted butter
· 1/4 cup flour
· 1 3/4 cups milk
· 2 cups chicken broth
· 1/4 cup Pinot Grigio
· 1# linguine or spaghetti
· 3 cups coarsely chopped cooked turkey
· 1 cup cooked peas ( I use frozen)
· 2/3 cup grated parmesan
· few shakes of tobasco or red pepper flakes
· sea salt, ground pepper, thyme to taste
· a sprinkling of paprika
· 1/3 cup panko bread crumbs

In a large heavy saucepan, cook the mushrooms and shallots in the butter over moderate heat for 5 minutes

Stir in the flour and cook the mixture over low heat, stirring for 3 minutes.

Add in a stream the milk, the chicken broth and the wine, stirring, bringing the mixture to a boil, stir and lower heat to simmer the sauce for 5 minutes. Add the cubed turkey, peas, tobasco and thyme.

In a kettle of boiling salted water cook the linguine until it is al dente and drain.

In a large bowl combine the linguine, the mushroom sauce, sea salt and pepper to taste.

Stir in the 1/2 cup of parmesan, and transfer the mixture to a buttered 3-quart casserole.

In a small bowl combine well the remaining 1/3 cup parmesan, and the panko crumbs.

Sprinkle the mixture evenly over the Tetrazzini, and drizzle over the top a bit of olive oil.

Bake the Tetrazzini in a 375 degree oven for 30 minutes, or until it is bubbling and the top is golden. Enjoy!

Tuesday, November 25, 2008

Thanksgiving Wishes

Thanksgiving is upon us. In and of itself is about being thankful, giving thanks for all the goodness in our lives. I feel extremely fortunate to be celebrating the holiday this year with my loved ones. But as much as Thanksgiving is about thanks--it is also as much about food! Have you all started your menu's? Begun your baking? Thought about leftover menu's yet?? I have to admit, the Thanksgiving meal is pretty traditional in our worked for my Mom for over seventy years.. why change a good thing!

To all my newfound blogging friends and readers alike.. we wish you all safe travel, and a very fruitful and special Thanksgiving Day. Buon appetito!

Thursday, November 13, 2008

Veal Stew with kale

Now that the chillier days have arrived, soups and stews are regular fare on my menu, and veal stew is right up there as one of our favorites. An easy dish to prepare and when slow cooked the veal just melts in your mouth. You can add whatever vegetables you prefer. Sometimes I add more.. sometimes less. It all depends on how many I want to feed :o)

2 onions, chopped
2 ribs celery, diced
3 carrots, sliced
3-4 large potatoes, peeled & cubed
4 garlic cloves, finely minced
1 tsp.thyme
sea salt
ground black pepper
2 lbs. boneless lean veal shoulder, trimmed of fat and cut into bite sized pieces
2 tbsp. olive oil
a bit of fresh rosemary
1/2 cup pinot grigio
1 (28 oz) can peeled whole Italian plum tomatoes, drained and coarsely chopped
greens of choice: I add approx 1 cup fresh spinach or kale, torn
2 cans reduced-sodium chicken broth
¼ cup ditilani pasta -*opt
1/4 cup coarsely chopped fresh Italian parsley

In a large sauce pan, brown veal cubes, onion and celery in olive oil over medium high heat. Reduce heat to medium and add Italian parsley, rosemary, garlic, sea salt & pepper. Saute until garlic is tender, but not browned., about 5 minutes. Pour in white wine. Add diced carrots and plum tomatoes. Simmer for 20 minutes. While simmering, peel and dice potatoes and add to the pot along with 2 cans low sodium chicken broth. Add fresh spinach or kale Allow stew to simmer covered, for 45 minutes or until potatoes are tender. Serve warm with lots of garlic bread. Enjoy!