Food & Drink
Let's Talk (Leftover) Turkey
Posted on November 25, 2010A spin on classic turkey soup, turkey and dumplings is a satisfying, healthy way to use up not only the leftover turkey, but the vegetables and stock as well. I always end up with a huge vat of stock — way more than I need for gravy — which is helpful when it comes time to whip up this one-pot wonder.
The base of this recipe is filled with shredded turkey and all those leftover carrots, peas and pearl onions. The dumplings are light and fluffy and surprisingly good for you (many assume buttermilk is full of milk fats, when in fact it's a tangy, tasty low-fat option). This is a perfect weeknight meal that's incredibly comforting and will make your kitchen smell amazing. The best part? Easy clean up.
Turkey and Dumplings (serves four)
2 cups shredded leftover turkey
3 medium sized carrots, diced
2 stalks celery, diced
1 1/2 cups pearl onions
1 1/2 cups peas or diced leftover green beans
2 tablespoons butter
2 tablespoons flour
6 cups leftover turkey stock or low sodium chicken broth
1 bay leaf
2 sprigs thyme, picked
Salt and pepper to taste
1/2 teaspoon tumeric
In a large dutch oven, melt the butter. Add flour, whisking to combine. Cook about 1 minute. Pour the stock slowing into roux, whisking thoroughly to prevent lumps. This is called a velouté. Bring to a boil, then turn to a simmer. Add chicken and vegetables, herbs and tumeric. Season to taste with salt and pepper. Simmer until the liquid coats the back of a spoon, then add dumplings, below.
For the Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup lowfat buttermilk
2 sprigs thyme, picked and chopped
1 handful fresh parsley, chopped
1/2 teaspoon black pepper
2 eggs
Combine dry ingredients in a medium sized mixing bowl. Mix together wet ingredients plus herbs and pepper. Pour wet ingredients into flour mixture, stir together with a fork until just combined. Using two spoons, drop dumplings into simmering turkey “soup.” Dough should float to the top and cover the surface of the soup but still allow some steam to escape. Cover and cook about 10 minutes, then uncover and cook 10 minutes more, until dumplings are steamed through. Spoon into bowls and serve.
Meredith Shanley is a private chef and caterer with clients in New York City and the surrounding areas. A graduate of The French Culinary Institute, Meredith has worked for several New York City caterers including Olivier Cheng Catering and Events, and Stuart & Welch. She lives in a drafty old house on Long Island with her very well-fed husband. For more on Meredith, her life and love of food check out her blog, whatsforlunchdot.com.
Thanksgiving Day Breakfast
Posted on November 20, 2010Whether you're traveling for turkey day or staying put and cooking the feast yourself, it’s never easy to plan breakfast before the big meal. If you're hitting the road, you'll need something to keep the troops happy while you're navigating the wilds of holiday traffic. Staying home doesn't make it any easier. If you're in charge of the bird, you'll have an oven full of fowl and a stove top covered in gravy fixin's.
Save yourself the early morning bakery rush (the lines are sure to be as bad as the back up on the Merritt), and try this pumpkin quick bread. Make it a day in advance, wrap it in foil and serve thick slices with butter and jam to kick off the big day of eating. Perfect with morning coffee, it also travels easily and makes a delicious car snack that's far superior to anything you’ll find off 95. It's even tasty with leftover cranberry sauce on Friday morning, especially because you should never attempt Black Friday shopping on an empty stomach.
Pumpkin Bread
1 ½ cups flour
1 ½ teaspoon cinnamon
1 tsp Chinese 5 spice powder
½ teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
6 tablespoon butter, softened
1/3 cup dark brown sugar
3/4 cup white sugar
2 eggs
1/3 cup milk
1 teaspoon vanilla
zest of ½ an orange
1 ¼ cups canned pumpkin pie filling
½ cup pecan pieces
½ cup yellow raisins
Preheat oven to 350°F. Combine first 7 dry ingredients in a small bowl. In another small bowl, combine milk, vanilla and orange zest. In a large mixing bowl, beat butter until light and fluffy. Add sugars and continue to whip until combined. Add eggs, beat until incorporated, then do the same with the pumpkin. Add half of the flour mixture, beat until just incorporated. Add half of the milk mixture, beat to incorporate. Repeat with the rest of the flour and the milk mixtures. Finally, fold in nuts and raisins. Pour into a well-greased loaf pan and bake in oven for 1 hour or until a toothpick inserted in the center comes out clean. Cool on a rack, turning out of pan after about 10 minutes.
Meredith Shanley is a private chef and caterer with clients in New York City and the surrounding areas. A graduate of The French Culinary Institute, Meredith has worked for several New York City caterers including Olivier Cheng Catering and Events, and Stuart & Welch. She lives in a drafty old house on Long Island with her very well-fed husband. For more on Meredith, her life and love of food check out her blog, whatsforlunchdot.com.
An Easy Start to Thanksgiving
Posted on November 19, 2010People love hors d'oeuvres. As a New York City private chef and caterer, my livelihood depends on that simple fact. Still, there is one day a year when I throw hors d'oeurves out the window (figuratively, that is)... That said, you can't serve your guests cocktails with nothing in their bellies, and expect them to be sober by dinner. And, in my house, football is synonymous with food. My husband would be gravely offended if there was nothing for him to munch on while watching the Lions lose, again.
Still, there's nothing more frustrating than spending an entire week preparing a special Thanksgiving meal, only to have your guests show up with so many hors d'oeurves that no one's even hungry by the time Great Aunt Eloise says grace. Several years running, I'd farm out the making of pre-dinner snacks to my well-meaning guests. But, when people showed up with 6 different appetizers — half of which had to go into an oven already occupied by the turkey — I started to get really annoyed.
After too many years of having my gorgeously brined, Normal Rockwell turkey undermined by deli ham roll ups, mayonnaise laden artichoke dip or my father's favorite, cocktail franks (we refer to them affectionately as teeny wienies), I've taken the hors d'oeurves into my own hands. For those who simply must bring something, I've delegated wine, cranberry sauce and dessert. (Though, if they really wanted to contribute, they'd come over a couple of hours early and rake some leaves.)
This year, as part of my appetizer offerings, I'll make fresh fig halves topped with onion jam and bacon. They couldn't be easier to prepare; you can do pretty much everything in advance. No oven required, and no one will be too full for dinner. For that, I'll be truly thankful.
Fresh Figs with Onion Jam and Bacon (makes 20 halves)
10 fresh figs, washed
1 large sweet onion, diced
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper to taste
5 slices bacon
To Make the Onion Jam:
In a large sauté pan, heat olive oil and butter.
Add onion, sweat over medium high heat about 3 minutes.
Add salt and pepper, continue to caramelize over low heat until onions are very soft and dark golden in color, about 10 minutes. If you notice the onions starting to burn before they are fully caramelized, turn the heat down and add a splash of water to the pan. (Note: You can do this up to two days in advance and store in the refrigerator.)
To Assemble the Figs:
On Thanksgiving morning, cook the bacon to crispy, drain on paper towels. Crumble and set aside. Slice figs in half and, using a small paring knife, slice a tiny bit off the rounded bottom of each half so they sit flat. When you are ready to serve, top each fig half with a small amount of onion and some crumbled bacon.
Meredith Shanley is a private chef and caterer with clients in New York City and the surrounding areas. A graduate of The French Culinary Institute, Meredith has worked for several New York City caterers including Olivier Cheng Catering and Events, and Stuart & Welch. She lives in a drafty old house on Long Island with her very well-fed husband. For more on Meredith, her life and love of food check out her blog, whatsforlunchdot.com.