November menus: out of the oven, two meals from two panfuls of vegetables. After-Thanksgiving chowder.
Our first two meals are based on one recipe, though each is finished in a different way. You roast two batches of the same autumn vegetables; one batch is served whole and hot with broiled meats for dinner, the other gets chopper and seasoned to become a salad later.
The third menu features soup made from scraps and bones of the holiday bird.
Platter of roasted vegetables and chops
Wholesome elements, simply treated--roasted vegetables and broiled meat--show off attractively in this meal. Broilet Lamb Chops or Port Chops Roasted Vegetables Buttered Rice Iced Persimmons Mineral Water Zinfandel Blanc or Chardonnay
At least 2 hours (or many days) before dinner, place fully ripe and very soft Hachiya persimmons in the freezer. Serve the fruit partially frozen--if solid, let thaw about 20 minutes. Scoop pulp from the skin with a spoon to eat as a natural sorbet; allow 1 fruit per person.
Give yourself about an hour to organize the rest of the meal. First, bake the vegetables in a hot oven; keep them warm while broiling chops. If you have only one oven, put the vegetables on a rack beneath the chops. At this time, cook the rice.
If you want to make the salad in the next menu, roast a second panful of vegetables at the same time. Roasted Vegetables 1 medium-size (about 1-1/4 lb.) eggplant Olive oil or salad oil 2 medium-size onions (2-1/2- to 3-in. diameter) 2 medium-size red bell peppers or fresh pimientos 4 medium-size firm, ripe tomatoes Grated or shredded Parmesan cheese Salt and pepper Melted butter or margarine
Cut stem and a thin slice off rounded end of eggplant and discard. Cut eggplant crosswise into 4 equal slices and rub oil generously over them.
Put onions on a lightly greased rack in a 13- by 15-inch broiler pan. Bake in a 450[.deg.] oven for 10 minutes. Alongside onions, lay the eggplant and peppers; cook 10 minutes more. Add tomatoes. Cook until eggplant is soft when pressed, onions are tender when pierced, peppers shrivel and are heavily spotted with brown, and tomato skins split--about 10 minutes more. Check frequently near end of cooking time; remove vegetables as they are done. Sprinkle eggplant with cheese. Cut onions in half. Pull skin, stems, and seeds from peppers and discard; cut peppers in half. Arrange these vegetables and tomatoes on a platter and season to taste with salt, pepper, and melted butter. Serve warm. Makes 4 servings.
Luncheon salad platter
With ingredients reminiscent of great peasant vegetable stews like the French ratatouille or Middle Eastern tourlu, this vegetable melange is served at room temperature as a salad. Roasted Vegetable Salad Romaine Lettuce Leaves Sliced Dry Salami Hot Buttered Sliced French Bread Apple Cider
You get a head start by roasting the vegetables as suggested in the preceding menu. The salad keeps well in the refrigerator for a couple of days, so you can have a break between it and the first meal. Serve onto romaine leaves and accompany with the salami and bread. Roasted Vegetable Salad Roasted vegetables (directions preceding) 1/4 cup olive oil or salad oil 1/2 cup finely chopped parsley 2 tablespoons dry basil leaves 1/4 cup lemon juice Salt and pepper Roasted vegetables can stand as long as overnight after they are cooked. Coarsely chop eggplant; peel and coarsely chop onions; core and chop bell peppers; peel, core, and chop tomatoes. Combine the cooked vegetables and juices in a bowl. Stir in oil, parsely, basil, and lemon juice. Season salad to taste with salt and pepper. Serve at room temperature; if made ahead, cover and chill as long as 2 days. Makes 4 servings.--E.G., Carmel, Calif.
Yams and corn add sweetness and color to rich turkey stock in this cool-weather chowder. Post-holiday Turkey Chowder Biscuits with Whole Cranberry Sauce Butter Tangerines and Pomegranates Jasmine Tea or Dry Sauvignon Blanc
Strip the carcass of your holiday bird and save it and the meat separately to make this soup; both will freeze if you want to space out your turkey days. Or make the stock from the carcass right away; it takes up less room in the freezer.
As the soup simmers, make and bake rolled or drop biscuits. Leftover cranberry sauce from the relish dish is a refreshing alternative to jam. Post-holiday Turkey Chowder 2 tablespoons butter or margarine 1 large onion, chopped 1-1/2 pounds yams or sweet potatoes, peeled and cut into 1/2-inch cubes Turkey stock (recipe follows) 1 package (10 oz.) frozen corn 3 to 4 cuts cooked turkey, in bite-size pieces Salt and pepper Snipped chives or chopped green onion
In a 5-to 6-quart pan, cook butter, onion, and yams over medium-high heat, stirring frequently, until the onion is soft, about 10 minutes.
Add stock. Bring to a boil over high heat. Cover, reduce heat, and simmer until yams mash easily, about 20 minutes. Add corn and turkey and simmer just until hot, about 5 minutes. Add salt and pepper to taste. Transfer to a tureen or soup bowls and garnish with chives or green onion. Makes 6 to 8 servings.--Donna Tate, Honolulu.
Turkey stock. Pull meat off a roast turkey carcass; reserve meat to use in soup (preceding). Break carcass into pieces that will fit into a 6- to 8-quart kettle. Add 1 onion (cut in chunks), 2 stalks celery (cut in chunks), 1 teaspoon each rubbed sage and ground allspice, 2 teaspoons poultry seasoning, 4 chicken bouillon cubes, 2 quarts water, and 1 cup whipping cream (or 1 more cup water).
Bring liquid to a boil over high heat; cover, reduce heat, and simmer for 2 hours to blend flavors. Pour broth through a strainer and discard bones and vegetables. Use broth hot or cool; cover and chill up to 2 days; freeze for longer storage.
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|Date:||Nov 1, 1984|
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