Cooking San Francisco

Turkey Curry

Thanksgiving Day has yet to arrive, but it's not too soon to start thinking about leftovers! This dish from Bon Appétit, November 2000 has become the go-to recipe when we're staring at the inside of the fridge wondering what to do with the remnants of the glistening 24 pound turkey we pulled out of the oven just a few days earlier. This is not an authentic Indian curry, but the bright flavors are a much-needed change from the cranberry sauce, potatoes, stuffing and gravy we've eaten at every meal for 72 hours. This recipe has more ingredients than a normal Cooking San Francisco post, but we suggest that you resist the temptation to leave any of them out, since each one contributes to the overall flavor.

To make things go smoothly, we add the curry ingredients to our pre-Thanksgiving shopping list so everything is ready to go when the time comes, and then enlist family members to help with the chopping and measuring. This is also one of the few recipes where we take the time to employ mise en place to make the cooking process go more smoothly (normally, we are running around the kitchen grabbing ingredients at random) since the recipe comes together quickly once the first ingredients are on the stove. We find this recipe to be quite flavorful as is (not to mention appealing to kids), but if you prefer a spicier dish, do substitute a hotter curry powder. For that matter, if you are a vegetarian this sauce would be great with firm tofu instead of turkey. Finally, for an extra special finish, serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted chopped cashews.
 

2 tablespoons unsalted butter
1 1/2 cups chopped onion
2 tbsp chopped peeled fresh ginger
2 garlic cloves, minced
1 tart green apple, cored, peeled, chopped
3 tbsp all purpose flour
2 1/2  tbsp yellow curry powder
1 1/2 tsp ground cumin
3 cups  canned low-salt chicken broth
1 cup apple cider
1/2 cup 2% fat Greek yogurt
1/4 cup mango chutney
1/4 cup chopped fresh cilantro
1 tbsp tomato paste
4  cups coarsely chopped cooked turkey
Steamed brown rice (we used Trader Joe's pre-cooked frozen)

1. Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes.

2. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes.

3. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.

Serves 6

Prep Time: 30 min
Cook Time: 35 min

Total Time: 1 hr 5 min

Ricotta and Fig Jam

This creamy, fruity appetizer from our Easy Thanksgiving Appetizers post really could not be simpler. First, you need to find very good quality, fresh ricotta, and second, a nice fig jam or spread. Spoon 1 cup of ricotta in small serving dish then pour 1/4 cup of fig jam over ricotta. Serve with crackers.

Serves 6

Prep Time: 5 min
Total Time: 5 min

 

Ricotta, Lemon and Herbs on Cucumber Rounds

 

This Easy Thanksgiving Appetizer was inspired by Giada DeLaurentiis' Crostini with Ricotta and Goat Cheese,  but we added mint, more lemon flavor and substituted cucumbers for crostini to keep things light.

8 oz good quality, fresh ricotta
2 oz soft goat cheese
2 tbsp chopped fresh basil
2 tbsp chopped fresh mint
1 tsp lemon zest
1 tbsp lemon juice
salt and freshly cracked black pepper
1 English cucumber
good quality extra virgin olive oil

1. Place first six ingredients in a medium bowl and stir to combine. Add salt and pepper to taste.

2. Slice cucumber into thin rounds and arrange on platter. Put a scant teaspoon of the ricotta mixture on each round. Drizzle rounds with olive oil and serve.

Serves 6

Prep Time: 10 min
Total Time: 10 min

Curried Pumpkin Seeds

This Bon Appétit, November 2006 recipe made it on our Easy Thankgiving Appetizers list not only because the pumpking seeds are spicy, crunchy and seasonal, but also because they can be made five days in advance, which is really helpful when you discover that the corn pudding, pumpkin pies and sweet potato soufflés all have to go in the oven at the same time.  Store toasted seeds airtight at room temperature.

Nonstick vegetable oil spray
1 large egg white
1 tbsp fresh lime juice
1 tsp olive oil
2 tbsp sugar
1 tbsp curry powder
1 1/2 tsp coarse kosher salt
1/8 tsp cayenne pepper
12 ounces hulled pumpkin seeds (about 2 1/2 cups)

1. Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray. Whisk egg white, lime juice, and oil in large bowl.

2. Add next 4 ingredients and whisk again. Add pumpkin seeds and toss. Transfer seeds to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet and serve.

Serves 8

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

Fruit and Nut Platter

This is less a recipe than a presentation idea from our Easy Thanksgiving Appetizers post. We purchase a few different kinds of fresh and dried fruits and nuts then arrange them decoratively on a wooden cutting board or platter. In this version we used dried apricots, cranberries, apples and bananas, as well as spiced pecans and Marcona almonds. You can throw in some small fresh fruit in for good measure. Satsuma oranges, tangerines, Seckel pears and grapes are delicious and in season.

Easy Thanksgiving Appetizers

For many people, and we're no exception, Thanksgiving is a day of decadent eating. As such, we have often tried to out-do the dinner itself with a number of filling appetizers like a creamy crab mold or rich and flaky baked brie. Last year, we decided to serve appetizers that looked more like what you would find in the lobby of a high-end spa, that is, an assortment of dried fruits and nuts and light, vegetable-oriented snacks. We did this in part because we were pressed for time, but also in an effort to prevent a post-meal cardiac or digestive episode.  To our delight, family members were thrilled to not be tempted by rich hors d'oeuvres just before the largest meal of the year.

Over the next few days we'll post some delicious and easy appetizers that will leave your guests satisfied but won't ruin their supper:

• Fruit and Nut Platter
• Curried Pumpkin Seeds
• Ricotta two ways: Ricotta and Herbs on Cucumber Rounds and Ricotta and Fig Jam.

Happy Thanksgiving!

Pumpkin Flan

Daphne found this recipe on epicurious.com a few years back when looking for a special thanksgiving dessert for her beloved grandfather, who had recently switched to a gluten-free diet and couldn't eat pumpkin pie in a crust. It turns out that everyone in the family loved this creamy, Fall custard dripping with lightly burnt, amber-colored caramel. It is also a satisfying option for anyone who would dare to watch their calories on Thanksgiving. For those looking to increase fat and calorie intake on Thanksgiving, please feel free to substitute whole milk or whipping cream. We made this in a loaf pan because we preferred the rectangular shape, but you can divide caramel and then the flan filling among six 1/2-cup ramekins and cook for 55 minutes.

2/3 cup sugar
1/4 cup water

3/4 cup canned solid-pack pumpkin
3 eggs
1/4 cup sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup low fat milk

1. Position rack in center of oven and preheat to 325°F.

2. Stir 2/3 cup sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Boil until mixture turns amber-colored, brushing any crystals that form on sides of pan with wet brush and swirling pan occasionally, about 7 minutes.

3. Immediately pour mixture into a 8 1/2” x 4 1/2” loaf pan. Carefully, as the pan will begin to heat up and the caramel is very hot, tilt the pan so that caramel covers all sides of the pan, about halfway up the sides. Let cool.

4. Whisk pumpkin, eggs, sugar, vanilla, and pumpkin pie spice in large bowl to blend. Gradually whisk in milk. Pour mixture into loaf pan. Place loaf pan in a larger baking pan and add enough water to baking pan to come halfway up the side of the loaf pan. Bake until flan is set, about 1 hour, 10 minutes.

5.Chill in pan, uncovered, until cool, then cover. Refrigerate at least 8 hours and up to 2 days. (Let stand at room temperature about 1 hour before serving. To serve warm, put ramekins in a roasting pan of hot water and straddle over 2 burners on low, then heat about 20 minutes.) Run small sharp knife around edges of dishes to loosen. Turn flan out onto a serving plate and serve.

Serves 6

Prep Time: 20 min
Cook Time: 1 hr 10 min
Total Time: 1 hr 30 min