CHICKEN AND MUSHROOM SOUP
YOU COULD PROPERLY CALL THIS JUST ANOTHER CHICKEN SOUP, BUT THE RECIPE EVOLVED DURING ITS CREATION. I INTENDED ON MAKING A SOUP WITH THANKSGIVING TURKEY STOCK, LEEKS, CELERY, MUSHROOMS, RICE, AND LEFTOVER CHICKEN. THEN I DECIDED IT NEEDED SOMETHING GREEN AND I’D JUST PICKED UP SOME BEAUTIFUL BABY TATSOI IN THE FARMERS’ MARKET. TO DEEPEN THE FLAVOR A BIT, I ADDED SOME RED MISO FOR UMAMI AND FINALLY, A DASH OF SOY SAUCE. SO, CALL IT WHAT YOU LIKE, BUT IT TURNED OUT TO BE ONE OF THE BEST DISHES I’VE EVER CREATED. TRY IT. YOU’LL LIKE IT! https://johnpleshettemealoftheweek.com/recipes/chicken-and-mushroom-soup/
THANKSGIVING. WHAT ELSE?
ONE GREAT THING TO DO WITH THE LEFTOVER TURKEY
IT’S THAT TIME AGAIN AND YOU’RE PROBABLY SATED, NOT YET WITH TURKEY AND ALL THE FIXINGS, BUT THANKSGIVING RECIPES; BOMBARDED IN YOUR NEWSPAPER OF CHOICE, FOOD MAGAZINES, AND WHEREVER YOU SHOP. HAVE YOU ORDERED YOUR PASTURE-RAISED BIRD OR JUST OPTED FOR A BUTTERBALL WITH ITS BUILT-IN POP UP THERMOMETER? SO, JUST TO ADD TO YOUR CONFUSION, I’VE SELECTED A FEW RECIPES FROM THE ARCHIVES, WHICH I OFFER HERE FOR YOUR OWN DELECTATION.
TURKEY
TURKEY GRAVY
CAULIFLOWER AU GRATIN
BRUSSELS SPROUTS
CREAMED ONIONS
MASHED POTATOES WITH GARLIC
JOSHUA McFADDEN’S BROCCOLINI
ROESTI POTATOES WITH CREAMED LEEKS
CRISPIEST POTATOES
CREAMED SPINACH
CHICKEN AND MUSHROOM SOUP
POST-THANKSGIVING MY MOTHER ALWAYS MADE TURKEY TETRAZZINI, A NOODLE CASSEROLE CREATED AROUND 1909 BY ERNEST ARBOGAST, CHEF AT THE PALACE HOTEL IN SAN FRANCISCO, IN HONOR OF LUISA TETRAZZINI, THE BELOVED OPERA STAR WHO WAS MAKING HER AMERICAN DEBUT AS GILDA IN RIGOLETTO. IT’S A GREAT WAY TO USE UP ALL THAT LEFT OVER TURKEY, WHICH GROWS DRIER AND LESS APPETIZING BY THE DAY. YOU MAKE A CREAMY SAUCE, FOLD IT IN WITH PRE-COOKED PASTA AND, TOPPED WITH CHEESE AND BREADCRUMBS, FINISH IT IN THE OVEN. I COULDN’T FIND A RECIPE I LIKED SO I MADE ONE UP AS I WENT ALONG. IT WAS A PALPABLE HIT. AND IF NOT AN ORIGINAL, REVISED ENOUGH TO DUB IT TURKEY PLESHETTINI. MANGIARE!
