Tag Archives: cooking

>A leftover-turkey triumph

>I loathe turkey soup, with those slimy little noodles and suspicious bits of last-ditch poultry from which you hope someone removed the little bones and gristle.

Having already wrestled the turkey carcass several times (raw, brined, roasted, and refrigerated) I was damned if I was going to go a final round with the dregs before my conscience let me dump it. And I was determined not to fill the space the turkey had hogged in the refrigerator with a huge pot of turkey soup that no one wanted to eat and that I would dump a few days later.

So, this year I simply took the last of the palatable meat off the bird, dumped the fatty skin, bones and weird stuff, and combined the shredded meat with the (intense and salty) skimmed pan drippings, and water (chicken broth could be used instead of the drippings and water). Once that soup base was simmering, I added a half cup of wild rice. When the wild rice had cooked, I turned up the heat and then slowly stirred in one-third cup of a fine corn meal (polenta), let it bubble for a moment, and then turned down the heat and let it cook slowly. The result was stew-like. Served with a sprinkling of currants and toasted pine nuts, it was delicious.

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>Summer salad sandwich

>When the thermometer creeps into the 90s, I pretty much lose my appetite. Which is bad, because shortly thereafter my energy ebbs, too. No, three tall glasses of sugared, lemoned ice tea, no matter how wonderful the black tea used to make them, are not nutrition!

Wandering out in the garden to water some parched plants, I noticed my lettuce and greens. Went back in, chopped some Walla Wallas and started them sauteeing. Then went back out and picked the lettuce, arugula and mustard greens. Chopped them, tossed them in with the carmelizing onions, sprinkled on salt and pepper, toasted a sesame-seed hamburger roll, and there was lunch. Well, I also added a dollop of a very plain goat cheese to the sandwich.

This recipe comes from somewhere back in my New Haven days — perhaps one of the vegetarian restaurants? A nice ingredient to add, sauteed with the onions, is finely chopped celery. Or you can get that flavor by adding some celery seed.