turkey pho {subtitle: what the heck am I going to do with all this turkey?!}

This year was our first Thanksgiving in the new condo.

Recap of last year’s: We were looking for a more permanent place to live (i.e. starting the process of looking at what would inevitably be 86 places before deciding on a place to buy), were entertaining my sister, her husband and her two dogs in our tiny 1-bedroom apartment, all the while attempting to cook a turkey in an oven that operated at an almost 30 degree slant. Because we were splitting our day between families, we asked a friend who would be joining us for dinner 2.0 to put our bird in the oven and set the thermometer. He kindly did so and we were home in plenty of time to take the bird out. In fact, it started to feel like too much time. I checked the thermometer. Nope, still plenty to go. Until on the third check, I looked closer. Then closer. Then panicked. The thermometer was set in celsius and this bad boy needed to get out STAT. It wasn’t the juiciest of birds that year, but we had a great laugh over it–thankfully the gravy was delicious.

This year was a whole new ballgame. Great kitchen to cook in, plenty of room for the fam (and the dogs), a turkey thermometer set to Fahrenheit and a full day to do all the cooking needed for a gut-busting Thanksgiving dinner. The problem with gut-busting Thanksgivings though? With all the food that I made, only 1/4 of our turkey was consumed. That’s right people, with 8 people around a table, we only ate 25% of at 16lb turkey! That means A LOT of leftovers for me and Mr. KC. I’m pretty sure I’m 1/3 turkey at this point, but this bird needs to be eaten so I’m cracking out all sorts of turkey recipes and so far this has been one of my favorites.

The spices fool you into thinking it’s no longer Thanksgiving leftovers. The glass noodles are a personal favorite and it’s an easy and quick meal to pull together on a weeknight. Did I mention that it makes 2 really big bowls of soup–3 normal sized ones, which seemed the perfect size to avoid yet more leftovers.

The verdict? Lovely! So lovely that I would gladly make it all over again should I have leftovers from a rotisserie chicken. Two thumbs up!

turkey pho
recipe from food52 

ingredients for broth:

• 2 tablespoons coriander seeds
• 4 whole cloves
• 4 whole star anise
• 1 cinnamon stick
• 1 quart homemade turkey stock (or homemade or store-bought chicken stock)
• 1 bunch green onions (green parts only), chopped
• 1 3-inch chunk of ginger, sliced and smashed with side of knife
• 1 teaspoon brown sugar, or more to taste
• 1 tablespoon fish sauce, or more to taste

the rest:

• 1 cup kale, chopped into bite-sized pieces
• 1/2 pound leftover turkey breast, shredded
• 1 bunch (approx. 2 oz.) rice noodles (or enough flat dried rice noodles to serve 2)–cooked according to package directions.
• 1-2 tablespoon cilantro, chopped– for garnish (optional)
• 1/2 lime, cut into wedges
• Sriracha chili sauce to taste

directions

make the broth:

1. Heat a cast-iron skillet or frying pan over medium heat. (KC note: I used my Staub cocotte for this and did both the toasting and the broth making in the same pot)
2. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes.
3. Immediately spoon out the spices into a bowl to avoid burning them and set aside.  (If using a dutch oven, be prepared to add liquid immediately to avoid the spices from becoming overly toasted)
4. In a pot, add toasted spices to turkey broth, chopped green onions, fish sauce, ginger and brown sugar.
5. Simmer for 20 minutes. Taste broth and add additional sugar or fish sauce if needed.
6. Strain and discard solids.

finish the pho: 

1. Add kale, turkey and cooked rice noodles. Allow to heat up for 3-4 minutes. Remove from heat.
2. Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
3. Sprinkle on cilantro and add sriracha to taste (highly recommended for a little extra kick).
4. Squeeze lime juice over the top of your bowl before eating.

meatless monday: fried green tomato caprese

I’m ashamed to say that the last time I posted, green tomatoes were in abundance at our farmer’s markets. I’d like to say that the reason that I haven’t been posting is because I’ve been eating fried green tomato caprese non-stop for months. Instead the reason would sound a little more like “work, work, fix things around the condo, a little travel, work, work, other stuff”. I know, that story in and of itself almost makes up for a 2-month hiatus. You’re welcome.

So, maybe tomatoes aren’t exactly abundant any longer, but I love this recipe enough to share all the same. Seriously. Crunchy on the outside, perfectly soft on the inside with a nice little tang from the buttermilk. Combined with fresh mozzarella, this makes the perfect complement to a fresh green salad.

fried green tomato caprese
from Tyler Florence’s recipe on the Food Network

ingredients 

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• Pinch cayenne
• 1 1/2 cups buttermilk
• Kosher salt and freshly ground black pepper
• 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
• 1/2 cup vegetable oil
• 1 tablespoon unsalted butter
• 1 ball of fresh mozzarella, sliced
• Balsamic vinegar (optional), for serving
• Lemon wedges, for serving

directions

1. In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
2. Pour the buttermilk into a separate bowl and season with salt and pepper.
3. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
4. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
5. Carefully remove the tomatoes and drain on paper towels.
6. Serve with sliced mozzarella and drizzled balsamic vinegar.

meatless monday: roasted corn with lime and manchego

While some might argue that the Chicago is not the Midwest, I would argue with that statement and take pride in my Midwestern stock. The proof is in my undying love for corn. Montauk, Silver Queen, Country Gentleman…love ‘em all and this time of the year I’m happier than a pig in you-know-what. This weekend at the farmer’s market, I picked up 12 ears of corn. The guy helping me commented “Looks like someone’s having a party.” My response? “Nope, I’m just on a mission to eat so much corn, I’m sick of it for a good year.” He seemed to approve of the plan.

I’ve made this recipe twice in one week. The first time I made it, I literally RAN back into the kitchen to grab seconds. That’s how much I love it.  Bon Appetit is claiming lime the new salt. And while I’m not sure about that claim, I will say that this recipe makes me hungry for more just writing about it. Perhaps I should start a pool to see how many times I’ll make this for myself before the season comes to an end.

roasted corn with lime and manchego
slightly adapted from Bon Appetit August 2010 

ingredients:
 

• 6 ears of sweet yellow corn, remove silk, but leave husks
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons (1/4 stick) unsalted butter
• Kosher salt and freshly ground black pepper
• 1 jalapeño, seeded, finely diced
• 1/2 teaspoon crushed red pepper flakes, cayenne pepper or ground peperoncino (what I used)
• 1 lime, (grate for lime zest first then cut into 4 wedges)
• 1 cup finely grated Manchego cheese
• 1/4 cup thinly sliced chives or green onions (which is all I had lying around)
• 2 teaspoons finely grated lime zest

directions:

1. Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes.
   
2. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
3. Heat oil in a large skillet over high heat.
4. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes.
   
5. Add butter; stir until melted. Season to taste with salt and pepper.
6. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes (or other choice spicy spice) over.
7. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.