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Food for Thought
"Thanksgiving Day...
Norman Rockwell
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La Belle Cuisine recommends:
 
Feast: Food to Celebrate Life
Turkeys in a Forest
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Bourbon Red Breed...
Lynn M. Stone
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La Belle Cuisine
A Feast to Follow the Feast (cont.)
"...And for me, as with all home cooks, that points to one glorious
happening: leftovers.
Come Friday, I want a fridge bulging with cold turkey and Tupperware
containers
of sweet potatoes. To tell the truth, I'm happy to eat them,
standing leaning on the
still open refrigerator door, for my finger-picked
breakfast, but I love the culinary
fiddling to which they can lend
themselves with great satisfaction.
Carve some slices from the hacked-at bird, and make some potato cakes to
go
with them, augmenting the sweet orange mush with body-bolstering white
potatoes
and adding tang with lime, chilies, cilantro and scallions. Sweep
up any stray cran- berries you may have lingering about the fridge and boil
them up with vinegar, spices and chopped Bartlett pears, and turn these
into a rosy-hued chutney to
dollop on the plate alongside — or to be eaten
with — any meats you fancy over
the next six months.
I should confess that up till now I've always taken a skeptical line on
rehashing
cold turkey. It's so good to eat as is, or stuffed into
sandwiches, that it's taken
me a while to discover its reconstructive
potential. But perhaps that's because
when I was a child cold turkey was
always used to make fricassee, the meat
reheated to the point of
desiccation.
But turn that cold turkey into salad — and not just plain turkey salad —
and
you're really talking. Steep bits of shredded bird in a quickly
assembled Viet-
namese dipping sauce, toss with cellophane noodles you've
dunked in water
and you have a tangled amalgam of such, well, more-ishness
I cannot mention
it without drooling.
Or make a sataylike sauce of peanut butter, chili bean and Chinese
vinegar,
and you have a gloriously wolfable creation that I am delighted
to call Bang
Bang turkey.
Whatever the old adage, too much is truly as good as a feast. And who
wouldn't want to give thanks for that?”
Amen, Sister Nigella!
Vietnamese Turkey and Cellophane
Noodle Salad
Time: 20 minutes
For the Vietnamese dressing:
2 cloves garlic, peeled and minced
2 fresh long red chilies, seeded
and finely diced
2 tablespoons finely minced ginger
1/4 cup nam pla (fish sauce)
Juice of 1 lime
2 tablespoons superfine sugar
For assembly:
2 1/2 cups cooked cold turkey,
cut into fine strips
6 ounces bean thread noodles
1 1/2 cup sugar snap peas, trimmed
2 cups fresh bean sprouts
3 scallions, finely sliced crosswise
2 teaspoons peanut oil
1 teaspoon sesame oil
1/2 cup finely chopped cilantro leaves
1. Prepare Vietnamese dressing: In a small bowl, combine all the dressing
ingredients and 1/4 cup cold water. Mix well. Cover and refrigerate
until
needed, up to 1 week.
2. Place a kettle or pot of water over high heat to bring to a boil. In a
small bowl, combine turkey with 1/2 cup of Vietnamese dressing;
mix well.
Place noodles in a heat-proof bowl and cover with boiling
water; allow to
sit until rehydrated, about 10 minutes. Meanwhile,
combine peas and
sprouts in a colander, and pour boiling water
over them; drain, rinse in
cold water until chilled, and drain again.
Drain noodles, rinse in cold
water until chilled, and drain again.
3. In a large bowl, combine drained noodles, turkey strips, scallions,
peas
and sprouts. Add peanut oil, sesame oil and 2 tablespoons more of
Vietnamese dressing. Toss gently until mixed. Arrange on a large
serving
platter, and top with chopped cilantro. If desired, add more
dressing to
taste. Serve cold.
Yield: 4 servings
Bang Bang Turkey
Time: 15 minutes
For the Bang Bang sauce:
2 tablespoons peanut oil
2 teaspoons sesame oil
3 tablespoons smooth peanut butter
2 tablespoons Chinese chili-bean sauce
1 tablespoon superfine sugar
1 tablespoon soy sauce
1 1/2 tablespoons Chinese black vinegar
For assembly:
6 cups finely shredded iceberg lettuce
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
3 cups cold shredded turkey
1 scallion, halved crosswise
and julienned
1 small cucumber, peeled, seeded
and julienned
1. Prepare sauce: In a small mixing bowl, combine sauce ingredients with 2
tablespoons cold water, and mix until smooth. Cover and refrigerate until
needed, up to two weeks.
2. For assembly: Spread lettuce over a large serving plate, and sprinkle
evenly with cilantro and mint. Drizzle 4 to 5 tablespoons of Bang
Bang sauce on top.
3. In a small bowl, combine turkey with 4 tablespoons Bang Bang sauce,
and
toss until well coated. Arrange turkey strips in a rough line down
center
of salad. Top turkey with scallions and cucumber. Drizzle with
more sauce,
or place sauce in a bowl to pass at table.
Yield: 4 servings.
Back to page 1
Some celebrated Nigella recipes:
Aromatic Chili Beef Noodle Soup
Char Siu
Coq au Vin
Ham in Coca-Cola
Marinated Pork Loin
(Lomo de Orza)
My Grandmother’s Ginger-Jam Bread
and Butter Pudding
Noodles with Scallions, Shiitake
Mushrooms and Snow Peas
Rolled Loin of Pork “Cinghiale”
"Gratitude
unlocks the fullness of life. It turns what we have into
enough, and more. It turns denial into acceptance, chaos to order,
confusion to clarity.
It can turn a meal into a feast, a house into a
home, a stranger into a friend. Gratitude makes sense of our past,
brings peace for today, and creates a vision for tomorrow."
~ Melody Beattie
"As you go through each day, are you mindful of
the little blessings
God has given you? The air you breathe, the family you have, the
reliable car you drive. If you were to sit down and list all of the
blessings in your life, big and small, you would begin to cultivate
a thankful spirit. Today, look for blessings in unexpected places
and be sure to express your gratitude to our loving and gracious
Father in heaven."
Dr. David Jeremiah
"It
seems to me that our three basic needs, for food and security and love,
are so
mixed and mingled and entwined that we cannot straightly think
of one without
the others. So it happens that when I write of hunger, I
am really writing about
love and the hunger for it, and warmth and the
love
of it and the hunger for it…
and then the warmth and richness and
fine reality of hunger satisfied… and it
is all one."
~ M.F.K. Fisher, The Art of Eating
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