Well, I probably shouldn't do this, but I've started another Blog. Like I don't already spend too much time at the MacBook. As some of you might have guessed, I like to cook and I love to eat. So I thought I'd share my recipes, humble as they may be and an occasional dinner menu at our house. I am somewhat "reluctant" to share this project right now, but caution to the wind. The plan is to be discovered by the Food Network for my cooking show Cranky Franky's in the Kitchen.
Am I ready for critics? Probably not. I know my instructions are not always clear or precise. Let me know if something doesn't make sense. Anyhow, if you're interested, check out "Dinner's Ready"
COMMENTS APPRECIATED

Saturday, December 29, 2018

Turkey Tetrazzini alla Casa

My philosophy of cooking is that a recipe is merely a suggestion. 

Most everything I cook is del giorno (or d'jour for you French chefs) based on what I have on hand. Or alla Casa - the way I do it at my house.

We recently had Turkey Tetrazzini at a friends' home and it was delicious.  As I had leftover turkey from Christmas dinner, I figured I'd give it a try...sort of. I looked up recipes on the web. Ok, well, I use those as suggestions.

So I got a pot boiling for the fettuccine (had no egg noodles) and put some broccoli in the microwave to cook al dente. (We eat a lot of broccoli).

I just happened to have about a half pound of Baby Bella mushrooms (small Portabellas) so I sliced them up and put them into my cast iron skillet along with a sliced onion and two chopped cloves of garlic and plenty of olive oil. 

I also happened to have one small eggplant (I recalled Pasta alla Norma). So that got peeled, diced and sautéed in the skillet as well. As things got cooked to soft I added about two tablespoons of butter. (I never understand recipes that call for unsalted butter, then add salt) and let that melt into the mixture.
Olive oil, garlic, onion, mushrooms, eggplant
Then I added about two or three tablespoons of flour (I never measure) to coat the veggies and absorb the butter like doing a roux. I looked for an open bottle of white wine, alas I only had a little dry vermouth, about two fingers left in the bottle, so that got added and mixed in to begin the sauce. Then a large splash of 2% milk (cream is way too heavy for me). The sauce thickened.

We had a little take-out container of sour cream in the fridge, about three tablespoons, and that went in along with some more milk to thin the sauce as it was thickening.
I had about 1/3 of a container of ricotta cheese, so that too went into the sauce. A little salt and pepper and finally Turned off the heat and added a few tablespoons of grated parmigiano (or was that Romano cheese that I grated last week?)
Butter, Flour, Vermouth, Sour Cream, Milk, Ricotta
When the pasta was al dente I drained it over the broccoli in a large colander (to re-warm the broccoli) and returned it to the pot. I spooned the Tetrazzini sauce over it and tossed it well.

DINNER'S READY! 

More grated cheese at the table and Leon and I pigged out. Found some white wine in the garage (where it is cool).

I think we both went for thirds tonight. 
Served with Fettuccine and Broccoli

1 comment:

Russ Manley said...

Looks scrumptious. BTW M.P. has the same philosophy of cooking as you. He can never follow a published recipe exactly - as I would do, right down the line - but always thinks up ways of *improving* it.

Usually he is right. When I try to improve a dish it just blows up. Go figure.