Happy Thanksgiving!

In Carrot, Chard, Cream, Fennel, Kale, Main Course, Pea, Recipe, Sweet Potato, Turkey
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Blog 1143

 

Just a quick note to wish you and your families a happy, safe and tasty Thanksgiving!  Whether your feast is at a table set for twenty, or is an intimate dinner for two, I wish you a day filled with joy, love, plentiful eats, and lots of laughter.

Today, I am grateful not just for the bounty on my table, but for the abundance of love that graces my life and those that I hold most dear to me, we are very lucky people, indeed.  I am also, of course, grateful for all of you and your continued interest in our little food blog, thank you so much for being a part of our community and cooking along with us every week.

This is a re-post of a recipe I did some time ago but I thought it might prove useful for all of you looking for new ways to re-purpose Thanksgiving leftovers.  Use it as a template for combining whatever you have left for turkey and veggies into a free-form "pie-less" turkey pot pie.

Cheers - Steve

 

Turkey Pot Pie-less

by: Steve Dunn

(Print Friendly Version)

 

Ingredients:

  • 1/2 fennel bulb, cored and diced
  • 1 sweet potato, peeled and cubed
  • 2 carrots, peeled and roughly chopped
  • 4 cups, chard, spinach or kale, stemmed and chopped
  • 1 cup peas
  • 3 sun dried (or oven roasted) tomatoes, minced
  • 6 tablespoons butter
  • 8 tablespoons flour
  • 4 cups chicken stock
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream (optional)
  • 1 cup plain greek yogurt
  • 3 tablespoons dijon mustard
  • 1 tablespoon finely mined tarragon
  • 2 teaspoon finely minced thyme
  • 5-6 cups diced, cooked turkey
  • 6 pre-made (or scratch made) buttermilk biscuits

 

Method:

  1. Heat the oven to 400℉.  Toss the fennel, carrots and sweet potato in a bowl with a little EVOO and some salt and pepper.  Pour out onto a rimmed baking sheet and roast in the oven until nicely caramelized and tender, about 25-35 minutes.  Stir once about halfway through cooking.  Remove from the oven and reserve.
  2. Put a large pot of salted water on and bring to a boil.  Set up a large bowl full of ice water.  Add the chard or kale and blanch for 2-3 minutes.  Remove the greens from the pot and plunge them into the ice bath.  Let sit until completely cooled, then remove with your hands, squeeze out any residual water and reserve.
  3. Rinse out the blanching pot then put it back over a medium flame.  Add the butter, and when it has melted add in the flour and whisk continuously until it has browned slightly.  Add the chicken stock and wine and cook, whisking occasionally until it has thickened to a sauce consistency.
  4. Whisk in the yogurt and dijon, then add the roasted vegetables, the turkey, peas, minced tomato, chard, and the herbs.  Cook until heated through, then lower the heat and add the cream (if using).  Check for seasoning and adjust as necessary.  Pull from the heat and cover to keep warm.
  5. Split each biscuit, coat the cut surface with butter, then toast (butter side down) in a skillet set over medium-low heat until nicely browned.  Remove each biscuit to a plate, cover the bottom of each biscuit with a helping of the chicken mixture, top with the other half of the biscuit and serve.

Serves 6

 

Pecan Pie Brownies

In Butter, Chocolate, Cookbooks, Cookies - Bars, Dessert, Eggs, Nuts, Pecan, Recipe
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Three tall - Blog 3763

 

My oldest "baby", Hayden,  just turned 22 and as he wasn't home for a traditional birthday celebration with cake this year, I decided to bake him a batch of these amazing brownies to enjoy when he returned from college for Thanksgiving.  They are a slight twist on an Alice Medrich recipe from her fab book, Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate .  

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Icelandic Dark Rye Bread

In Bread, Breakfast / Brunch, Buttermilk, Recipe, Whole-Grain
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Sliced bread tight - Blog 3763
 

I was so happy to come across this recipe the other day in the latest issue of Saveur Magazine, not just because it looked like a delicious holiday season treat, but also because it allowed me to put some rarely used pantry items of mine to good use.  It turns out that I had everything I needed to make this simple (though not quick) bread, including rye flour and Lyle's Golden Syrup on-hand.  The syrup was left-over from making Anzac Biscuits with the boys some months ago, but for the life of me I can't tell you why I had not one, but TWO bags of rye flour in my pantry.

I do sometimes wonder where all this stuff comes from.... a pantry fairy perhaps?

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Meatball and Mozzarella Tartine

In Basil, Beef, Bread, Cheese, Main Course, Sandwich
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Finished tartine - Blog 3760

 

Tartines are open faced sandwiches that are found widely throughout France and are one of the things I miss most about living there.  While this is clearly not a very French take on a tartine, it remains true to the soul of the concept in that is a "sandwich" that you eat with a knife and fork.

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Twisted Turtle Bars

In Butter, Chocolate, Coconut, Cookbooks, Cookies - Bars, Cream, Dessert, Nuts, Oats, Peanut, Recipe
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Turtle bars wide 2 - Blog 3754

 

 I call these "Twisted Turtle Bars" because they are my spin on the classic as presented  by Matt Lewis and Renato Poliafito in their second cookbook, Baked Explorations: Classic American Desserts Reinvented .  I made these to bring to my eldest son and his cronies at college a few weekends back, and decided to modify the original recipe NOT because I thought I could make it any better, but because I didn't have all the ingredients I needed on-hand and so decided to make a few substitutions.

"Turtles" have always been, are now, and will always be candies that are made from caramel, chocolate and pecans.   I love them in a way that is probably unnatural for a grown man, but really what's not to love about them.  They're chewy, crunchy, sweet, and salty...and oh so cute if made properly so that they resemble little turtles with the pecans forming their legs and head.

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Creamed Mushroom Soup

In Butter, Cream, Leek, Main Course, Mushroom, Peach, Recipe, Soup & Stew
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Mushroom soup top - Blog 3750
 

 When my Mom was laid up sick in bed for a few days last week she was craving not a chicken noodle soup, but rather a cream of mushroom soup.  Not the famed Campbell's from a can version, but something closer to the velvety perfection she remembered enjoying on a cruise we took together many years ago.

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Spinach and Chickpea Curry

In Beans, Cilantro, Curry, Ginger, Main Course, Meatless, Onion, Recipe, Spinach, Tomato, Vegetarian
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Chickpea curry wide - Blog 3741

 

I made this amazingly flavorful vegetarian meal the other night in about 15 minutes flat.

No, I'm not kidding!

If you are reasonably proficient with a knife and can dispatch the onion and fresh ginger quickly, and have a can of chickpeas and diced tomatoes on-hand, then this is about as quick a meal as you can put on your dinner table.  This is one-pan deliciousness that is super healthy and reheats beautifully for  lunch or as a side-dish the following day.

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Roasted Carrot Hummus

In Beans, Carrot, Cilantro, Cinnamon, Coriander, Garlic, Ginger, Lemon, Middle Eastern, Recipe, Tahini, Vegetarian
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  Hummus wide - Blog 3747

 

I found this hummus on the kitchn, one of my favorite food and lifestyle blogs and decided to make it as a nibble to serve up with cocktails before the middle-eastern influenced Za'atar Lamb  and Mejadra meal I had a while back.  I'm a fan of hummus of just about every flavor, but normally just make a standard chickpea based spread flavored with either smoky chipotle peppers, olives, or fresh herbs.

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Spiced Mirliton Cake

In Almond Flour, Breakfast / Brunch, Cake, Cardamom, Cinnamon, Eggs, Gluten-Free, Hazelnuts, Recipe
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  Mirliton top - Blog 3744

 

This little gluten free marvel comes to us courtesy of my friends at Leite's Culinaria.  I made it first in my role as a recipe tester for the site, and then again last weekend as an elegant and super tasty end to a dinner party I was hosting.  I don't know many people with full-blown Celiacs, but I dare say a quarter of my friends are trying to limit their intake of gluten and so a cake like this in my repertoire is most welcomed.

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Choriqueso

In Cheddar, Cheese, Chili, Cilantro, Cream, Hors d'oeuvres, Recipe, Sausage, Snacks
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  Choriqueso wide - Blog 3740

 

There are as many variations on this queso dip as there are sports bars here in the States, and though I am late posting recipes to enjoy during this year's football season due to my inability to watch the Patriots SUCK in early season play; now that they have gotten their act together and are REALLY playing football I thought it high time to share this awesome game day treat.

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Welcome

"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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