THE VILLAGE VOICE

“When I admire the wonder of a sunset or the beauty of the moon, my soul expands in worship of the Creator." ~ Mahatma Gandhi November Sunset (Hubbard Lake) TURKEY TETRAZZINI (Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini, who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.) 1 lb. spaghetti or linguine 1 lb. thinly sliced mushrooms bunch of sliced scallions 1 chopped red pepper 6 Tbsp. unsalted butter 4 Tbsp. flour 2 cups chicken broth 1 cup heavy cream 1/4 cup Madeira or dry Sherry 1 cup Parmesan cheese cracked pepper to taste 4 - 6 cups coarsely chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1/2 cup fresh bread crumbs 1 cup toasted almonds (optional) Preheat oven to 350º. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and r...

“Be thankful for what you have; you'll end up having more. If you concentrate on what you don't have, you will never, ever have enough.” ~ Oprah Winfrey ~ November ___________ CREAMY MUSHROOM CHESTNUT SOUP with THYME CROUTONS ~ Rich autumn flavors in each creamy spoonful. Adapted from Cooking Light Nov 2007. ________ 1 1/2 lbs. assorted stemmed and sliced gourmet mushrooms ( cremini , shiitake , oyster, baby bella , portabella ) 3 Tbsp. minced shallots 1/2 tsp. coarse salt, divided 1 large clove minced garlic 5 cups organic chicken broth 1 cup dry white wine 1 cup roasted chestnuts (bottled chestnuts like Trader Joes are fine) 2 thyme sprigs 4 Tbsp. light sour cream freshly ground pepper to taste 2 slices cooked and crumbled applewood -smoked bacon additional sour cream thyme croutons (prepare while soup is cooking or make ahead) Coat large stockpot with cooking spray. Add mushrooms and saute 15 minutes until liquid evaporates. Add shallots and saute 1 minute. Add 1/4 tsp....

"The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July." ~ Henry David Thoreau ~ Out the window (waning colors) ____________ AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES ~ Though similar, this rich and colorful dish (adapted from April, 2005 Southern Living) with a slightly different twist is a tasty change from traditional tetrazzini (Archives: November 24, 2006) . * 1 (12-oz) package 'straw & hay' (green & white) fettuccine or all spinach or regular 1/4 cup unsalted butter 1 coarsely chopped sweet yellow onion 8 oz. sliced mushrooms 3 Tbsp. flour 1 tsp. coarse salt 1 tsp. white pepper 3 cup milk or half & half 3 cups chopped turkey 1 cup chopped roasted red peppers 1 (14-oz) can drained and chopped artichoke hearts 1 cup white wine 2 cups shredded Parmesan cheese (or 1 cup shredded Parmesan & 1 cup shredded...

" If the only prayer you said in your whole life was, 'thank you,' that would suffice. " ~ Meister Eckhart ( http://www.eckhartsociety.org/meister.htm ) ~ Soul of a maple leaf _________________ MAPLE GLAZED TURKEY ~ Simple autumn flavors infused in the soul of the bird. Perfect for a Thanksgiving or holiday buffet. Though 'tweaked' throughout the years through roasting time and the addition of wine, fresh herbs, apple and lemon, this lovely adapted 1998 recipe from Sweet Lorraine's retains the rich essence of Michigan. * 12- 15 lb. fresh turkey coarse salt & freshly ground pepper to taste 1 quartered onion bunch of fresh sage leaves 1 quartered apple 1 sliced lemon 4 Tbsp. melted unsalted butter 3 Tbsp. fresh thyme 3 Tbsp. fresh sage coarse salt & freshly ground pepper to taste 1 cup organic chicken stock 1 cup white wine 4 Tbsp. melted butter 1/2 cup maple syrup Preheat oven to 450-degrees. Rinse turkey inside and out. Season cavity & o...

FIRE UP THE GRILL! (Record breaking March temperature ~ 81-degrees) ___________________ ~ Gerbera daisy _______________ GRILLED TURKEY TENDERLOINS ~ good hot off the grill or sliced cold in a salad * 2 plump boneless and skinless turkey tenderloins 1/4 cup extra-virgin olive oil 2 cloves minced garlic 1/4 cup soy sauce juice of 1 lemon plus lemon zest 1 Tbsp. brown sugar 1 tsp. thyme 1 tsp. rosemary freshly ground cracked pepper Combine all ingredients and pour over turkey tenderloins. Marinate at least 2 hours or longer. Preheat grill on high. Remove tenderloins and place on grill, reserving marinade. Lower heat to medium and grill about 10 minutes on each side or until done. Bring marinade to boil. Simmer 5 minutes and serve over turkey. ______________________________ SPRING TORTELLINI PESTO SALAD ~ delicious alone or with the above turkey tenderloin * 1 lb. trimmed fresh asparagus (snap off tough ends) 2 9-oz. packages refrigerated cheese-filled tortellini 1 cup basil pesto (homema...

TURKEY CARCASS SOUP " To make a good soup, the pot must only simmer, or 'smile'." ~ French Proverb Strip the carcass leaving sweet meat close to the bone. The essence of how the turkey was prepared will remain in the pot. (Especially tasty if stuffed). Add only a coarsely chopped onion and a few cloves of garlic, including the skin which will all be discarded. Plop into a large stock pot, cover with cold water and bring to a boil. Simmer gently on the back burner for 4 hours. Drain stock over colander into another large stock pot, discard bits and bones, and begin anew. Chill and skim fat from top. The rest is fun. Pull out leftover vegetables from Thanksgiving dinner; for example, mashed potatoes, sweet potatoes, squash, broccoli, green beans, Brussels sprouts, corn, mushrooms, etc. Eye freshness and consider them for the pot. (If you feel you haven't had your fill of 'Holiday Fat' , slip in some leftover gravy when no one is looking). Bring stock to a...

More turkey anyone? " The art of using up leftovers is not to be considered as the summit of culinary achievement." ~ Larousse Gastronomique TURKEY TETRAZZINI (Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini , who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.) 1 pound spaghetti or linguine 1 pound thinly sliced mushrooms bunch of sliced scallions 1 chopped red pepper 6 Tbsp. unsalted butter 4 Tbsp. flour 2 cups chicken broth 1 cup heavy cream 1/4 cup Madeira or dry Sherry 1 cup Parmesan cheese cracked pepper to taste 4 - 6 cups coarsely chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1/2 cup fresh bread crumbs 1 cup toasted almonds (optional) Preheat oven to 350 degrees. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and r...

BREAKING TRADITION ~ time for simplicity PUMPKIN SOUP with CHILI CRAN -APPLE RELISH ~ delicious recipe courtesy of Rachael Ray 1 Tbsp. extra-virgin olive oil 2 Tbsp. butter 1 fresh bay leaf 2 ribs finely chopped celery with greens 1 medium finely chopped yellow onion salt and pepper 3 Tbsp. flour 2 tsp. thyme 2 tsp. hot sauce taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 tsp. freshly grated nutmeg Relish: 1 crisp apple 1/4 finely chopped red onion 2 Tbsp. lemon juice 1/2 cup dried chopped cranberries 1 tsp. chili powder 2 tsp. honey 1/2 tsp. ground cinnamon In medium soup pot heat oil and butter over medium heat. Add bay leaf, celery and onion. Season veggies with salt and pepper. Cook 6-7 minutes until tender. Add flour, thyme and hot sauce. Cook for a minute. Whisk in chicken stock and bring to bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serv...