Two keepers for the Thanksgiving season

By now you know I took a holiday in the kitchen last week. But I did stumble upon two amazing recipes that will forever be stashed in my Thanksgiving file, along with all my various November issues of Bon Appetit, Food&Wine and Gourmet dating back to 1994.

youatethat photo

Mediterranean salad with pomegranate and prosciutto

The first: Mediterranean salad with pomegranate and prosciutto.  The recipe jumped out from Bon Appetit circa 2008 when I realized I had most of the ingredients on hand: arugula, mint (not yet frozen in the garden), a pomegranate (I buy them just because they’re pretty and remind me of my grandmother; she had a tree in her yard when I was little); and prosciutto.  The only questionable ingredient was fennel.  Time to dig through the snow and see if my fennel plant had been fertile enough to yield a bulb.  It wasn’t.

Luckily we stopped by Pike Place Market the next day during an outing to see the Picasso exhibit at the Seattle Art Museum. I picked up the remaining ingredients for our day-after-Thanksgiving dinner of  “Scampi fra diavolo” – a clever way of making shrimp both garlicky and spicy. The recipe was just a few pages away from the pomegranate salad recipe in the old Bon Appetit. Together, the two made a welcome departure from the previous day’s turkey feast.

youatethat photo

The chowder is amazing (this photo, not so much)

The second Thanksgiving keeper was another extracted from an old issue of Bon Appetit – 2007: Turkey Chowder with Wild Rice, Crimini and Pancetta. It actually took me a couple of days to get my act together on this one.  First, I had to strip the turkey carcass and precook the wild rice.  Then I made turkey stock in the pressure cooker (first time making stock in the PC – 30 minutes under pressure, done. Excellent!) And then finally assembled the chowder which was sinfully rich and chunky with carrots, celery, rice, mushrooms, turkey, corn.  Thumbs up all around.  Which is a good thing since I’ll be out tomorrow night and the guys will be enjoying round two!

Tags: ,

3 Responses to "Two keepers for the Thanksgiving season"

  • Meredith says:
  • Trixie says:
Leave a Comment