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.
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.
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!