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Happy Thanksgiving!

November 27, 2014 By Steve Dunn Leave a Comment

Happy Thanksgiving!

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
notes: Serves 6
yield:
Cooking ModePrint Recipe

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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Meatball and Mozzarella Tartine

November 18, 2014 By Steve Dunn Leave a Comment

Meatball and Mozzarella Tartine

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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Spinach and Chickpea Curry

November 7, 2014 By Steve Dunn Leave a Comment

Spinach and Chickpea Curry

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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Chicken Paillards with Romaine Caesar Slaw

October 21, 2014 By Steve Dunn Leave a Comment

Chicken Paillards with Romaine Caesar Slaw

 

Leave it to my friends at Cooking Light Magazine to take the ubiquitous chicken caesar salad and turn it on it's head.  This delicious twist on the restaurant staple is a breeze to get on the table and relatively healthy due to a re-working of the traditional caesar dressing to make is so much healthier than the standard mayonnaise based ones that abound.

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Roasted Za’atar Lamb Chops with Mejadra

October 17, 2014 By Steve Dunn Leave a Comment

Roasted Za’atar Lamb Chops with Mejadra

 

I made another batch of Mejadra (Mujadra) recently, the awesome middle eastern dish consisting of rice, lentils, gads of spices, and fried onions, and enjoyed it over the course of a week as a dinner side as well as a meatless lunchtime meal.  It's an easy, healthy, and super flavorful dish to keep on-hand to fill in the gaps of a given week's meal plan and it seems to get better with each reheating.  I served up my last left-over portion as a dinner side with some delicious double thick lamb chops that I had in the freezer.  Following the lead of my friends Clay and Zach over at The Bitten Word, I decided to marinate my lamb "post-grilling" as the meat rested in a bowl of za'atar and EVOO…..and it was SO GOOD I almost wept!

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Gouda Grits with Chourico Kale and a Poached Egg

September 26, 2014 By Steve Dunn Leave a Comment

Gouda Grits with Chourico Kale and a Poached Egg

 

I found some fresh Mexican chourico (chorizo) at the market the other day and it immediately reminded me of a great restaurant dish I had a while back.  Not knowing when I would find fresh chourico again (around here we usually see the Spanish smoked and cured version of the spicy sausage), I bought a couple packs for freezing.  So glad I did, because this dish turned out so well that I know I'm going to want to make it again soon.

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Chicken with Spicy Chickpeas and Arugula

September 23, 2014 By Steve Dunn Leave a Comment

Chicken with Spicy Chickpeas and Arugula

Because I make so much hummus at home I tend to buy my chickpeas in bulk at BJ's and so I always have a few cans banging around in my pantry.  If you don't keep canned (or dry) garbanzos on hand then you should, you can use them in SO many ways.  When I saw the recipe that inspired this dish in a recent Bon Appetit I pulled it from the mag and made it straight away, that's how much I knew I was going to like it!

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Easiest Red Beans and Rice

September 19, 2014 By Steve Dunn Leave a Comment

Easiest Red Beans and Rice

 

Cool weather is fast descending on the Northeast, and with it has come thoughts of breaking out my slow-cooker.  My oldest son, a senior in college, called a few days back and said that he and a few of his roommates were coming home for the weekend.  We chatted briefly about meal planning for the gang, I made a note to go stock the fridge with beer, and set about pulling together this hearty, easily reheat-able meal that we could grab for on a whim over the course of the weekend.

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Sous Vide Pork Tenderloin with Blueberry Gastrique

September 16, 2014 By Steve Dunn Leave a Comment

Sous Vide Pork Tenderloin with Blueberry Gastrique

I grew up eating at a classic American dinner table where pork was ALWAYS accompanied by apple sauce.  I could have been a bottle of Mott's or homemade…..smooth or chunky, but it was always there.  There is something magical about the combination of pork and fruit, whether it be apples, apricots, peaches, or even blueberries.  You name it, and if it's a fruit it is highly likely that it will pair really well with pork.

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Steak with Blue Cheese Bacon Butter

August 29, 2014 By Steve Dunn Leave a Comment

Steak with Blue Cheese Bacon Butter

This little number was inspired by a dish Hayden had while dining out this summer  We were at a lovely little local joint, The Sun Tavern, and as soon as I saw the dish listed on the menu I KNEW he was going to order it.  I'm happy to say that all of my boys have grown to be adventurous eaters, at various times tucking into lamb brains, frogs legs, beef heart, and snails, but more often than not when we're out they'll order up some spin on a steak and potatoes feast.

On this occasion, the dish was a twist on steak frites, the steak was a sirloin and it was topped with a big old slab of a melting compound butter made with blue cheese and bacon.  

What could be better?  

Judging from the speed at which he finished his meal…… not much!

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I started Oui, Chef a few years back as a means to chronicle 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

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