Herby Turkey & Corona Bean Soup
It’s that time of year again. Time for the Annual Leftover Turkey Soup. This year with beans! Huge, enormous, gigantic beans! And lots of fresh herbs. Rosemary, sage, thyme, and bay perfume a broth that is rich and flavorful. The beans are super-plump, tender and creamy. Nutty, cheese notes brought by a sprinkling of Parmesan and piquant spice notes by red chile flakes complement the shredded roast turkey. This year’s leftover soup is a huge delectable winner!
Herby Turkey & Corona Bean Soup Recipe
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Stuffing Mushroom Casserole
For Thanksgiving, we always serve The Stuffing Everyone Loves, and there is always plenty leftover because, you know, we never want to run short on that! Rustic ciabatta, with its porous, chewy texture is the perfect bread for this stuffing. A 50-50 ratio of vegetables (mushroom, celery, onion, and leek) to the volume of ciabatta creates a balanced, not overly bready-y dish. Plenty of butter, Italian parsley and butter-fried sage bring the classic flavors of the season.
Leftover from the green bean topping, there were homemade bacon bits. And miscellaneous cheeses were leftover from our appetizer buffet.
I happened to purchase extra mushrooms when shopping for the Thanksgiving feast. And so, two days later…the tasty Leftover Stuffing Mushroom Casserole was born. I suspect your favorite leftover Thanksgiving stuffing would work equally well with this basic template.
Stuffing Mushroom Casserole Recipe
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Basque Pumpkin Cheesecake
We’ve made Basque Burnt Cheesecake several times, and it is always a big hit. With no fruit topping, no crust and five simple ingredients – cream cheese, sugar, salt, eggs, and cream – it is astonishing how absolutely fabulous the original cheesecake actually is…it is baked in a very hot oven so the top and bottom caramelize where the insides remain soft and luxurious.
For Thanksgiving this year, I decided to make a pumpkin version of the Basque Cheesecake instead of serving pumpkin pie. Whoa! Another big hit. It’s rich and ultra creamy; earthy, sweet and pumpkin-y; and flavored with the warm spices of the season.
The cheesecake recipe was originally developed by Santiago Rivera, Chef of La Viña in San Sebastian, Spain. The Chef says, “Its popularity amongst our clients have become La Viña Restaurant’s Cheese Cream Cake a great classic of the San Sebastian cuisine.”
Basque Pumpkin Cheesecake Recipe
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Fast & Fabulous Duck à l’Orange
Over Braised Carrots and Leeks
White Pekin duck has a delicate flavor that is not at all gamey. Maple Leaf Farms White Pekin ducks hail from the original Long Island Pekin ducks brought over to the US from China in the 1800s.
They are now raised humanely and sustainably in Northern Indiana on family farms by mostly Amish farmers. The ducks eat a healthy balance of grains and veggies and are free to roam in cage-free barns.
I was thrilled to discover Maple Leaf Farms fully cooked Roast Half Duck at Costco. The delicious half ducks can be prepared in less than 20 minutes and paired with a myriad of sauces and sides. Here, the lean, succulent roast duck is served over savory carrots and leeks where the colors and flavors harmonize perfectly with the French inspired Duck à l’Orange recipe.
My orange sauce is citrusy, sweet, and tangy where soy sauce adds depth and umami notes while cider vinegar adds a brightness. Fast & fabulous, the sauce takes about 5 minutes to prepare.
Fast & Fabulous Duck à l’Orange Recipe
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Saumon Cru, Beurre Blanc Grenade
🌸 🌸 🌸
Raw Salmon, Pomegranate White Wine Butter Sauce
The inspiration for this easy, elegant dish comes from a charming bistro in Paris that serves pan-fried trout with a pomegranate white wine butter sauce.
Here, the star of the show is pristine raw sockeye salmon that is bathed in the warm sauce. The result is a mind-blowing silky-rich dish where pomegranate arils add fruitiness, crunchy texture, and pops of color.
We often serve raw salmon drizzled with olive oil and some citrus, adding richness and brightness. In this French version, imagine how butter is substituted for olive oil and where white wine and vinegar add the tangy bright notes. Shallot adds complexity, while butter sauce paired with bold sockeye brings a luxurious mouthfeel.
Crudo or raw salmon is typically served cold, but here, to add another interesting dimension, the butter sauce gives warm kisses to the raw salmon. It is unusual, and unusually fabulous.
Recette de Saumon Cru
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