Bok choy with turkey? why not?
The surprise is how traditional the alternatives taste and look while contributing a fresh touch to the menu. Most you'll find in supermarkets with good produce sections; some you'll find in Oriental markets. Consider one or all of the following choices.
As snappy lightly pickled appetizers to munch before dinner, you can use crisp, white jicama or carrots, peppery diakon radishes, slightly hot Chinese mustard greens, or mild napa cabbage.
Kohlrabi--with its mixed flavor of broccoli and turnips--is the base for a smooth, pale green soup.
Dark, orange-fleshed Japanese kabocha squash is creamier is texture and richer in flavor than the familiar butternut or acorn squash; all three are options to bake in a spicy syrup--just as you would yams or sweets potatoes.
Potatoes develop more character, rutabagas become mellower when mashed together; you can start with white-fleshed russets, or recent arrived golden-fleshed Finnish yellow or Yukon gold Potatoes.
Bok choy tastes much like Swiss chard. You can serve serve it with dramatic-looking Chinese long beans, small haricots verts, or regular green beans.
Lettuce plus various chicories and other salad leaves can be mixed in a salad with Japanese or regular cucumbers. The two cucumbers are a bit different in conformation but unmistakably similar in taste.
Kale or Chinese broadleaf mustard greens give the sausage-and-bread turkey stuffing a pleasant bite. Pickled Vegetables 4 cups rice vinegar or distilled white vinegar Cut vegetables (suggestions follow)
In a 2- to 3-quart pan, combine vinegar and sugar, stirring to dissolve sugar. Bring to a boil over high heat.
Quickly pack cut vegetables loosely into clean, hot jars, and immediately pour hot vinegar mixture over vegetables to cover. Screw on lids and refrigerate at least overnight or as long as 2 weeks. Makes about 2 quarts pickled vegetables.
Cut vegetables. You'll need 1-1/2 pounds total; choose 3 or 4 of the following:
Jicama or carrots. Peel and cut into 1/4-inch-thick sticks, 2 to 3 inches long.
Daikon radishes. Trim off root and stem end of vegetables. Scrub and cut crosswise into 1/4-inch-thick slices.
Chinese broadleaf mustard (dai choy) or napa cabbage. Wash and cut stems into about 2-inch squares; reserve leaves to use for soups or stir-frys. Kohlrabi Bisque About 2-1/4 pounds kohlrabi or broccoli 3 tablespoons butter or margarine 1 large onion, finely chopped 1 clove garlic, pressed or minced 2 tablespoons all-purpose flour 6 cups regular-strength chicken broth 1 teaspoon dry marjoram 1/4 teaspoon ground white pepper 1/2 cup finely chopped parsley Salt Parsley
Cut leaves and stems from kohlrabi; peel kohlrabi. Or cut tender flowerets from broccoli; cut off tough ends of stems and discard. Peel remaining stems. Cut kohlrabi or broccoli into about 1/2-inch cubes.
In a 5- to 6-quart pan, melt butter over medium heat. Add onion and garlic and stir occasionally until limp. Stirring, add flour and cook until bubbly; do not brown. Blend in 3 cups of the broth, marjoram, and white pepper. Bring to boiling. Add cubed vegetable; cover and simmer until tender when pierced, 25 to 35 minutes for kohlrabi, 10 to 15 minutes for broccoli.
Add chopped parsley and remaining broth. Puree soup, a portion at a time, in a blender. If desired, pour through a wire strainer to remove coarse fibers. Return soup to pan. (If made ahead, cool, cover, and chill.) Heat, stirring, until simmering. Add salt to taste; garnish with parsley sprigs. Makes 2 quarts, 10 to 12 servings. Candied Kabocha Squash 4 to 4-1/2 pounds kabocha, butternut, or acorn squash 1/2 cup firmly packed brown sugar 1/4 cup (1/8 lb.) butter or margarine 1/4 cup water 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves Meringue (recipe follows) 1/4 cup sliced almonds
Cut squash in half; scoop out seeds and discard. Set squash, cut sides down, in a greased baking pan (at least 9 by 13 in.). Bake, uncovered, in a 325[deg.] oven until squash mashes easily in center, about 1-1/2 hours. Let stand on pan until cool enough to handle. Cut squash meat from peel into 1-inch cubes. Discard peel. (You can cover and refrigerate cubes for up to 2 days.)
In a 9- by 13-inch pan, combine sugar, butter, water, cinnamon, and cloves. Put pan in oven, uncovered, until butter melts, about 10 minutes. Stir to blend ingredients, then add squash cubes and stir to coat them.
Bake squash, uncovered, in a 325[deg.] oven until hot in center, about 20 minutes (25 to 30 minutes if chilled). Drop large spoonfuls of meringue on squash and sprinkle with sliced almonds. Bake, uncovered, just until meringue browns in spots, about 10 minutes. Makes 10 to 12 servings.
Merinque. In a large bowl, whip 5 egg whites until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, continuing to beat until meringue holds stiff glossy peaks. Golden Mashed Potatoes 3 pounds rutabagas 4 pounds Finnish yellow, Yukon gold, or russet potatoes Water 1/4 to 1/2 cup hot milk 1/2 cup (1/4 lb.) butter or margarine, melted 1/4 teaspoon ground nutmeg Salt and white pepper
Peel rutabagas and potatoes, then cut into 2-inch chunks. In a 6- to 8-quart pan, bring about 2 inches water to boiling; add rutabagas. Cover and simmer until vegetables are very tender when pierced, about 20 minutes longer. Drain off liquid.
Place half the vegetables at a time in a large bowl of an electric mixer and beat until smooth. (Or push vegetables through a ricer.) Add milk to moisten to desired consistency; mix in butter and nutmeg, and season with salt and pepper to taste. Makes 12 servings. Beans and Bok Choy with Chive Butter 1-1/2 pounds bok choy hearts, baby bok choy, or regular bok choy 1-1/2 pounds Chinese long beans (also called asparagus beans), haricots verts, or regular green beans, ends trimmed and any strings pulled off 4 quarts boiling water 3/4 cup (3/8 lb.) butter or margarine 1 cup lightly packed, finely chopped garlic chives or regular chives
If using bok choy hearts or baby bok choy, leave whole. For regular bok choy, trim 2 inches off stem end; leave small stalks whole, cut large ones crosswise in half.
In an 8- to 10-quart pan, cook beans, uncovered, in boiling water until barely tender to bite, 4 to 5 minutes. Lift beans out and drain. Twisting long beans into a rope, arrange them along rim of a warm serving platter; keep hot.
Add bok choy to boiling water. Cook, uncovered, until barely tender to bite, 3 to 4 minutes. Drain and arrange on platter. Melt butter with chives and offer to spoon over individual portions. Serves 12. Mixed Greens with Vinaigrette 4 quarts mixed greens, torn into bite-size pieces, such as butter, green, or red leaf lettuce; radicchio; Belgian endive; curly endive or chicory; escarole; mache; or arugula 1 small Japanese or regular cucumber, thinly sliced Garlic vinaigrette (recipe follows) Salt and pepper
Mix greens and cucumber in a large salad bowl or arrange on 12 salad plates. Just before serving, add garlic vinaigrette and mix; season with salt and pepper to taste. Makes 12 servings.
Garlic vinaigrette. Stir together 1/2 cup olive or salad oil, 1/4 cup wine vinegar, 2 teaspoons Dijon mustard, and 1 clove garlic, pressed or minced. Nippy Greens Turkey Stuffing 2 pounds bulk pork sausage 4 large onions, chopped 4 cloves garlic, pressed or minced 2 teaspoons dry oregano leaves 1-1/2 teaspoons crushed fennel seed 1/2 teaspoon crushed dried hot red chilies 1-1/2 pounds kale or mustard greens, rinsed and dried Water 2 packages (about 7-1/2 oz. each) herb-seasoned stuffing mix About 1 cup regular-strength chicken broth 1/2 cup (1/4 lb.) butter or margarine, optional 1 turkey, 18 to 20 pounds, optional (see page 204 for roasting directions)
In a 10- to 12-inch frying pan on high heat, crumble sausage. Cook, stirring often, until browned. Add onion, garlic, oregano, fennel, and chilies; stir until onion is limp. Pour into a large bowl.
Cut leaves of greens into 1/2-inch-wide strips 3 to 4 inches long. Cut tender part of stems into 1/2-inch-wide slices, discarding tough parts of stems. Add greens to the frying pan, about 1 quart at a time, and stir over medium-high heat just until limp, 1 to 3 minutes. Add 2 to 3 tablespoons of water, if needed, to prevent scorching.
As greens are wilted, add to sausage. Add stuffing mix; stir to blend, adding broth and melted butter to moisten as you like. Use, or cover and chill up to overnight. Makes 20 cups, enough to stuff an 18- to 20-pound turkey. Or spoon into a 6- to 8-quart baking dish and bake, uncovered, in a 325[deg.] oven until hot and lightly browned, about 1 hour. Serves 20 to 24.
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|Date:||Nov 1, 1984|
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