Tuesday, November 27, 2012

Rightover

Turkey and Mushroom RisottoDSC_7084

With gratitude in our hearts, a wonderful Thanksgiving is over. I brined the turkey, prepared pie crusts and made rolls ahead of time, with two assistants ready for my command I didn’t have to rush so much - it’s going to be a great day! The scale I stepped on in the morning confirmed my prediction - I lost 2 pounds!
Oh what a beautiful morning
Oh what a beautiful day!
I got a wonderful feeling
Everything’s going my way!
That is all the lyrics I know of the song but I love Hammerstein!

One of my memorable Thanksgiving dinners was in Hawaii in 2006. My husband and I were traveling to Japan and we stopped at my daughter’s place for Thanksgiving. Over 20 people were there at my daughter’s friend’s house. My husband wore his formal - Hawaiian shirt AKA as his casual Friday suit. It was already dark when we sat down at a long table. People are friendly, it was a wonderful meal, my son was serving a mission in Japan and it was our granddaughter’s first Thanksgiving.
I see skies of blue and clouds of white
The bright blessed day, the dark sacred night
And I think to myself what a wonderful world
Isn’t Louis Armstrong great?
The color of the rainbow so pretty in the sky
Are also on the faces of people going by

I see friends shaking hands saying how do you do
They’re really saying I love you                                                   

OK, that’s enough of singing, back to my post - What do you do with all the leftovers? I bought the smallest turkey in the store and halved the recipes yet what’d ya know? We ended up with relics of Thanksgiving. Although I desperately wanted to be away from the kitchen the day after the feast, I must re-purpose.

I’m really lucky to have a sous-chef husband. He stepped up and  made this risotto featured in November 2012 issue of ‘bon appetit’ magazine so that I can leisurely watch Kimutaku’s new drama on the computer, that’s ‘Priceless’ (title of his new drama).

First –Make stock

  • 3 celery stalks, chopped
  • 1 onion, chopped
  • 1 turkey carcass, broken into pieces
  • Water to cover (12 –14 cups)

Put everything in a large stockpot. Set over high heat and bring to a boil. Reduce heat and simmer for 3-1/2 hours. Strain. Discard solids. Let cool,  then cover and chill. Makes about 9 cups. This stock will keep chilled for 3 days or frozen for 3 months.DSC_7096Strainer-love the gadget. DSC_7058

Turkey and mushroom risotto –modified a tiny bit

  • 8 cups turkey stock
  • 4 Tablespoons unsalted butter, divided
  • 1 small yellow onion, thinly sliced
  • 2 cups assorted fresh mushroom (photo shown chanterelles, trumpet king mushroom, shiitake). You may substitute with white button mushrooms. DSC_7060DSC_7061
  • 2 cups Arborio or carnaroli rice
  • 1 cup shredded leftover turkey meat (optional)
  • 1/2 cup shredded parmesan
  • Kosher salt and freshly ground pepper
  • 2 Tablespoon finely chopped flat-leaf parsley
  1. Bring stock to a simmer in a medium pot over medium heat. reduce heat to low. Cover and keep warm.
  2. Melt 3 Tablespoons butter in a large pot over medium heat until it begins to foam.
  3. Add onion. Sauté, stirring occasionally  until onion is soft and translucent.
  4. Add mushroom. Cook stirring occasionally until soft, 4-6 minutes.DSC_7066
  5. Add rice. Sauté for 3-4 minutes.
    DSC_7070
  6. Add 1 cup warm stock. Stir constantly until liquid is absorbed.
  7. Add 1 cup of stock at a time until rice is tender but still firm to the bite.DSC_7074
  8. Add shredded turkey if you’re using. Stir to warm.
  9. Add more stock or water if necessary to keep mixture creamy.
  10. Stir parmesan and remaining 1 Tablespoon butter into risotto.
  11. Season with salt and pepper. Garnish with chopped parsley.DSC_7077

Our Thanksgiving started with simple salad. Apple cider vinaigrette was good! DSC_7049Parker house rolls. The spendy sea salt flakes was worth it.DSC_7022Tangy and refreshing, cranberry-orange relish with mintDSC_7008
My son’s job this year was to make the green bean casserole – same as last year. DSC_7033DSC_7041DSC_7040DSC_7045DSC_7051Must have pies-Asian pear pie filling we canned and good ol’ pumpkin pie.DSC_7027


DSC_7016
DSC_7028

Grilled turkey sandwich was delightful too-cream cheese in place of mayo.DSC_7090

Forgotten on the corner of counter, the Chinese yam (長いも) sprouted. I’m lost on what to do with this now.DSC_6889

I’m sooo not going to step on the scale for a while.

 

 

 

8 comments:

  1. サンクスギビングに無料のターキーを貰いましたが
    私はターキーがちょっと苦手なので、誰かが料理してくれないと
    ずっと冷凍庫に残ったままになりそうです

    ターキーをこうやってリゾットにするといいですね!
    息子さん達が作るかキャセロールとかも美味しそう〜〜〜

    ReplyDelete
    Replies
    1. コメントありがとう!忙しい時期に入りましたねえ。クリスマスまできっとあっという間かしら?楽しいホリディになるといいですね。一度でいいから、クリスマスやお正月あたりに日本に帰ってみたいです。満員列車とかは乗りたくないですけど。

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  2. I thought that your photos looked beautiful on my PC, but on my new Mac, they are downright outstanding!! Your food pictures now make me even hungrier.

    ReplyDelete
    Replies
    1. Jalna, I love seeing your Japan trip post. You're so cute!

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  3. へー長いもにも芽が生えるんですね。ビックリ!
    今年はThanksgivingのお料理食べてないので、よだれを垂らしながら読みました。あー、どれも美味しそう。リゾット、かなり美味しそう。ターキーはどんな風に作ったんだろう。こんがり焦げてて美味しそう!

    ReplyDelete
    Replies
    1. ありがとうなみちゃん。台湾に旅行なんて、いいね。あらっ?今年の4月頃、日本にも行ったよね? すごい贅沢。なみちゃんがんばるから、ご褒美いっぱいだね。

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  4. Thanksgiving was wonderful! Thanks for letting me be your sous chef.

    ReplyDelete
    Replies
    1. Anytime darling, anytime. Thank you for the risotto and washing dishes too.

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