Gobble Up Turkey Leftovers

This year I set a new record for myself - we celebrated Thanksgiving three times in four days, which definitely had some pros and cons.

Pros:

• We got to see lots of family
• TURKEY!
• I got to cook several different meals and dishes
• PIE!

Cons

• Too much driving
• Too much turkey
• I only ate leftovers ONCE

Since it's only our second year to be married and celebrating the holidays together, Luke and I are still doing the Texas Triangle -> Austin - Houston - San Antonio - back to Austin (by way of a stop at Grandma's house in New Braunfels). So, while I enjoyed many a turkey dinner, I didn't have time for the iconic turkey sandwich. I was lucky enough to depart with not only some delicious meat, but the picked apart bird itself too, perfect for homemade stock! I took a note from Bon Appetit on this one and whipped up a Turkey and Mushroom Risotto, but I gave it a bit of a healthier spin by swapping traditional arborio rice with barley.

Turkey and Mushroom Risotto

2 quarts homemade turkey stock
4 tablespoons butter, divided
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cups barley
1/4 cup dry white wine, room temperature
2 cups button mushrooms (or fancy wild ones if you feel like it!)
2 sprigs rosemary
1 cup grated Parmigiano Reggiano
Salt and pepper to taste

In a large saucepan, warm turkey stock. Keep warm on low heat.
 
Meanwhile, in a large heavy pot or Dutch oven, melt 2 tablespoons butter and olive oil. Saute onion 3-4 minutes, then stir in barley. Stir frequently for 2 minutes. Turn off flame and add wine and stir. Turn heat back on medium low and stir until wine absorbs. Start adding broth in 1/2 cupfuls, stirring frequently (it's ok to take a 20-30 second break to enjoy a sip of wine!) and adding more once it absorbs. With normal risotto with arborio rice this process takes 20-30 minutes. With the barley it'll take longer - more like 30 to 40 minutes.

Meanwhile in a medium skillet, melt remaining 2 tablespoons butter on low heat. Stir in mushrooms and rosemary and saute, stirring frequently for 15 to 20 minutes.

Add mushrooms to risotto and stir in Parmigiano Reggiano. Taste then add salt and pepper as needed. Garnish with additional Parmigiano Reggiano.

We three beans (recipes that is)

After feasting on Thanksgiving food and three rounds of leftovers, you might need a break from indulgence (for both your pocketbook and wallet). Below are three healthful (or mostly healthful - I'm looking at you enchiladas!) dishes incorporating affordable dried beans. It's time to get creative!

I want to know - what's your favorite find in the bulk department of your grocer?

Chicken and White Bean Soup with Kale

2 cups dry white beans
1 tablespoon olive oil
2 chicken legs (about 1 pound)
Salt and pepper to taste
1/2 onion, chopped
1 garlic clove, minced
2 carrots, chopped into 1/2-inch pieces
6-8 cups chicken broth
2 sprigs rosemary
1 bunch kale, chopped into 2-inch pieces
2 ounces Parmigiano Reggiano (optional)

Put beans in a sauce pan and cover with 2 inches water. Bring it to a boil, let boil 2 minutes. Remove from heat, cover and let sit 1 hour. Drain.

When beans are almost done, warm a dutch oven over medium heat. Add oil and let warm. Season chicken with salt and pepper, then place in dutch oven and sear on all sides. Remove from pot and set on a place. Add onion, garlic and carrot and saute 5 minutes. Add chicken back to the pot, beans, chicken broth (use 8 cups for a very brothy soup, 6 cups for less) and rosemary. Bring to a boil, then reduce heat and simmer about 45 minutes until beans are fully cooked through. Remove rosemary stems and add in kale. Stir to let wilt - about 2 minutes. Serve in bowls with shaved Parmigiano Reggiano.

Rosemary Baked White Beans

1 pound white beans (I used cannellini)
4 cloves of garlic, peeled
4 sprigs rosemary, tied together with kitchen twine
1 Parmigiano Reggiano rind (several Whole Foods Market stores sell the rinds separately. I always save mine in the freezer when I'm done to add flavor to soups)
2 teaspoons kosher salt

 Preheat oven to 325. Place beans in a large dutch oven and cover with 1 inch of water. Add in garlic, rosemary, parmesan rind and salt. Bake with the lid on for 2 1/2 to 3 hours, stirring every 30 minutes, or until soft. Add additional salt to taste. Bonus, with any leftover beans, mash with a fork and a bit of olive oil for an easy spread or hummus replacement.

I served these with my own spin of the Smitten Kitchen's Mushroom Bourguignon. 

Butternut and White Bean Enchiladas

2 cups light sour cream
3 chipotles in adobo plus 2 tablespoons sauce
1 lime
1/2 cup chicken broth
8 whole wheat tortillas
1 cup cooked white beans
1 cup roasted butternut squash, cut into 1/2 inch pieces
Salt and pepper to taste
2 cups white cheddar

Preheat oven to 350 degrees. In a food processor, add sour cream, chipotles and sauce, lime and broth and pulse until smooth. Spray a 9x13 pan with cooking spray. Then, spread 1/4 cup sour cream mixture evenly across the bottom.

Next, stir white beans, squash and salt and pepper in a bowl.

Next, spread 1 tablespoon sour cream sauce across the middle of a tortilla. Add 1/4 cup of white bean mixture and 2 tablespoons cheese and roll tightly; place in pan. Continue with remaining 7 tortillas until tightly fitted in pan. Spread remaining sour cream sauce evenly across tortillas and sprinkle with remaining cheese. Bake 30 minutes until sauce is bubbling.

Not much to look at, but delicious!

Apple, Walnut and Blue Cheese Pork Tenderloin

If you need a meal that says, "fall is here!" - then this is for you. I certainly enjoy pork year-round, but it tends to make itself onto my plate especially in the fall. And with the addition of apples, walnuts and blue cheese, it doesn't get any more fall than this to me. Oh wait, it does when you add mashed sweet potatoes with Vermont Creamery's exclusive maple and sea salt butter (OMG so good! Grab some at Whole Foods Market next time you're in, but only if you have good taste), and roasted cauliflower. 

Apple, Walnut and Blue Cheese Pork Tenderloin

1 tablespoon butter
1/2 medium apple, peeled, cored and chopped into 3/4 inch pieces
1 shallot, finely chopped
2 tablespoons crumbled blue cheese
2 tablespoons chopped nuts (I used walnuts)
1 pound pork tenderloin, butterflied and pounded to 1/2-inch thickness
Salt and pepper to taste

Preheat oven to 375 degrees

In a cast iron or oven-safe skillet, warm to medium heat then melt butter. Add apple and shallot and saute until softened, about 5 minutes. Remove to a bowl and add blue cheese and nuts. Meanwhile, spread out pounded pork tenderloin and then about 2 inches away from one end, add the apple filling in a long strip from end-to-end, about 1 1/2 inches wide. Then, carefully roll up the pork and secure with with kitchen twine to ensure it stays rolled.

Place pork in the cast iron and sear on all sides. Then place in the oven and cook until it reached at least 145 degrees, about 15 minutes. Let rest 5 minutes, then slice. Enjoy!

Paul Qui Brussels Sprouts (at last!!)

If you haven't heard of Paul Qui or Uchiko by now, please drop everything and go look them up. Or, if you're in Austin, head straight to Uchiko - trust me, you'll thank me. I've been fortunate enough to eat there about 5 times now, and each time I get at least one order of the brussels sprouts - trust me, they're THAT good. The last time I ate there, the bartender even shared the general method:

• Caramlize some fish sauce
• Flash fry the sprouts
• add with fish sauce and sweet chile sauce and some lemon

Sounds basic enough, right? Well, this isn't store-bought fish sauce or sweet chile sauce. Lucky for me, last month the Austin American-Statesman posted Uchi's recipe for the sprouts. This was almost dead-on. And, the best part? It makes a ton of sauce, probably enough to make the dish 4-5 times. And, since both have plenty of vinegar, they won't go bad anytime soon. Word to the wise, the sauce has quite a strong smell, so if you can leave a window open, that might be best :)

For this dish, I roasted the sprouts instead of frying them, but frying is definitely the way to go to enjoy them on their own :)

These little beauties are ready to go in the oven!

Brussels Sprouts Fried Rice
 
2 tablespoons peanut oil
1 red bell pepper, chopped 
2 cups cooked brown rice, chilled
1 egg, beaten
2 cups Uchi Brussels sprouts
2 green onions, sliced
1/4 cup peanuts

In a large wok or nonstick skillet, warm to medium high heat then add oil. Add bell pepper and saute 2-3 minutes. Stir in rice and toss thoroughly and let warm, another 2-3 minutes. Make a well in the middle of the skillet and add egg. Let the egg cook 1-2 minutes, then toss around with rice and cook another 2 minutes. Stir in brussels sprouts and green onions, then finally peanuts. 

I had some spectators while cooking. Gratuitous dog and husband photos!

Can dogs eat Brussels sprouts too? :)

Kisses!

Halloween Tricks, Treats and Decor

Ok, no tricks here, all this stuff is fun and easy to make! Luke and I love entertaining, and I also love Halloween. So, why not host a party?! Here are some ideas for both food and decor. We had so much fun with this, and I hope you'll try one or all!

First, some costume fun! Luke and I were Branson and Lady Sybil from Downton Abbey:

And Benji, our little chef!
 


Decor:
Butternut squash vase
I LOVE squash, and when I saw this on The Kitchn, I had to give it a try. Luke made my life easy by using a drill to get into the squash. Note, don't leave the flowers in here, they'll die quickly! Do it only for your party, then off to a vase.

Gourd FireplaceI saw something like this on Pinterest, and just had to try it. Couple that with walking past gourd-eous pumpkin displays at Whole Foods Market, and I made my decision. The best part? Other than transitioning into November nicely, half of these are edible, so I've got big plans :) 

Simply spooky centerpiece
How easy is this? I scored some sassy gold candles on sale at Bed, Bath and Beyond on a whim a couple months ago. All you need is a dish, some candy corn, and candles (or really whatever else - a small pumpkin would look cute here too).

Treats:
It's Halloween, so why not dessert first?!

Graveyard brownies: Simply prepare your favorite brownie recipe (line the dish with parchment paper), then let it cool. Invert the pan to remove the brownies, then, upside down, cut out the gravestone shapes. I made a simple buttercream frosting and then died some red and some green, and then have baggies of white, red and green frosting and cut out a tiny tip so that you can decorate.

White chocolate ghosts: SO cute! After fumbling through a couple, they were easy to make too! Get the recipe from Martha Stewart.

Barfing pumpkin: I've always wanted to try this. Simply cut the top off the pumpkin and rip out the seeds (save them for roasting!). then, cut out whatever barfy face you like. Make your favorite guacamole recipe and then let the fun begin!

Pumpkin dip holder: Perfect for hummus! Just cut off the top and clean out the inside REALLY WELL to avoid gross stringy stuff getting into your dip. Make sure to provide a spoon for whenever the dip starts getting low so people don't have to stick their hands in.

Mummies: Pigs in a blanket get a makeover here - a MUMMY makeover. I bought some full-sized all beef hot dogs and cut them in half to make them short, and then cut them in half lengthwise so it wouldn't be too big or awkward to bite into. Then, you roll out crescent dough and cut it into strips and wrap the mummy up 2/3 of the way. Then, wrap a little bit around the top to make a little hat. Bake according to the crescent roll directions, let cool, then make little faces with ketchup or mustard. Thanks for the idea, Our Best Bites! (I didn't get a good photo, but they have a beautiful one on their site!)

Witch's Brew: Luke and I REALLY wanted to do a green witch's brew, but we didn't like any of the recipes we saw on the internet. So, we simply combined 1 jar unfiltered apple cider (for a cloudy look) with 1/2 of a 750 of vodka and 1 bottle of champagne, then dropped in a few squeezes of green food coloring. Bonus points if you drop in some dry ice - such a fun effect!

Keys to the Kitchen Cookbook

It's not often I do a cookbook review (ok, well, ever), but recently Benji, in his puppy chewing stage, chewed and destroyed half my cookbooks. Since then, I've taken a special fondness to the ones I have left, and I was thrilled to add another one to my collection, from Food Network's Aida Mollenkamp herself.

Who is Aida? Why, a lovely, vivacious, down-to-earth foodie (you may have seen her on Food Network or being awesome on Chow) I had the chance to meet a few weeks ago at a cookbook event for her new book, Keys to the Kitchen. You know you're off to a good start when you walk in to an event and there are more wine bottles than there are people - that's my kinda lady! We had a great time talking about being food dorks (and commiserating over our triumphs and failures at fontorcheese.com).

So, the cookbook. It's rare that I find a cookbook that would appeal to both Luke and me, but this one did it. The whole first half is for both novices and people just REALLY curious about how/why stuff works (insert why Luke would like here). From all the food staples you should know, to how to tackle grocery shopping, this is a great guide for anyone who claims they don't know how to cook.

Then the second half is all about taking those skills and putting them to work. I love how with each recipe, it includes what skill you're mastering - that's right, each recipe has a purpose! I love that. It's not 5,000 salads with different proteins, dressings and cheeses switched out.

I went a little crazy and tried four recipes in one week of hers. But Lindsay, you hate following recipes all the time - yes, that's true. But sometimes you need a crutch when you're not feeling creative. And ok, I did my own thing on a couple of them, but that's why you love me, right? :)

So what would I rate this book on a 10 point scale? I'd say an 8.5, only because I didn't love all the recipes I made 100% (that may or may not have been because my whole chicken didn't completely thaw before I cooked it - even though I took it out of the freezer and let it thaw in the fridge for 2 1/2 days!!). Also, I'd like to see more photos, simply because I'm a visual person.

Would I recommend this to a friend? You bet! Would I give this as a gift? Absolutely!

In case you're curious, the recipes I tried were:

Roasted squash pasta with sage brown butter (pg. 223) - OMG this was AMAZING. Helped in large part by the fact that I think I got the BEST BUTTERNUT SQUASH ever. Seriously, it was super bright orange and extra sweet.

Cranberry Bean Ragout with Olive-Citrus Butter (pg. 250) - So, I kind of F'd this one up, but I made it work. That's what happen when you don't follow directions. But, it was a lovely bean soup. And Luke, the soup fan, was all over it. Dunked with lots and lots of Parmesan thyme bread from the Whole Foods Market bakery that we're now obsessed with.

Balsamic Caramel Chicken with Roasted Eggplant (pg. 264) - See previous note on chicken not cooking through all the way. Totally my fault. The sauce was lovely. Also, I was reminded that I hate eggplant. I don't cook it for 2 years, then I try again thinking, why don't I ever cook eggplant? I hate the texture and the flavor - end of story. But, if you like it, try this! Or, be smart and just sub in other veggies to roast.

Prosciutto-sage chicken with pan-roasted figs (pg. 278) - Ding ding ding! We have a winner! This one was DA BOMB. Salty prosciutto, sweet figs - what's not to love? And the addition of apple cider to the pan sauce? Amazing! A+

Action shot!

And, here are some recipe links I CAN share, from her article in this month's Food & Wine! Brussels Sprouts salad with pepitas and dates (LOVED the pepitas and dates, but I think next time I'll roast the sprouts). And,  Root vegetable and cauliflower tagine with parsley yogurt (SO good!!!! Made a huge vat and Luke is so excited. Note I didn't do turnips but did extra sweet potatoes and parsnip, and some carrot).
Thanks for sharing Aida - it was lovely to meet you!

Ignore my cheesy grin - I'm so lame when I meet famous people :)

Oktoberfest Potato Salad

Central Texas has a strong German heritage - with towns with names like Fredericksburg - it's not hard to see why. Every year, we enjoy heading down to New Braunfels for Wurstfest to drink delicious beer, see the costumes and enjoy the music. This year, I held an impromptu Oktoberfest feast to watch the Texas-OU game (let's not talk about that one...) and the potato salad really stood out. It's super simple and very flavorful. Great year-round, but especially for Oktoberfest!

Oktoberfest Potato Salad

3 pounds red potatoes
2 pieces bacon
1/4 onion, chopped
1 garlic clove, minced
1/2 cup grainy mustard (I used Fredericksburg Farms brand)
1/3 cup mayo (I like canola-based)
2 scallions, chopped
Salt and pepper to taste

Place potatoes in a large pot with cold, salted water. Bring to a boil and let cook about 30 minutes, until fork-tender. Drain and let cool, then half.

Meanwhile, heat a cast iron skillet and cook bacon. Remove bacon, then add onion  and garlic and saute 3-4 minutes. Add in halved potatoes and cook another 3-4 minutes. Remove from heat.

In a large bowl, whisk together mustard and mayo. Add potato mixture and toss to combine. Add scallions and season with salt and pepper to taste. Enjoy with brats, spaetzle, beer and pretzels!

Note the Shiner Oktoberfest in the background :)