Tuesday, November 29, 2005

Things two people can make with a nine-point-four-pound turkey: a list.


  1. Thanksgiving dinner.

  2. Club sandwiches for two: bacon, turkey, cheese, lettuce. No tomato, unfortunately, as it is winter.

  3. Leftover turkey on a plate for one, as the other is doing homework.

  4. Leftover turkey on a plate for one, as the other is still doing homework.

  5. Thanksgiving lunch for three, including Katie: potatoes, turkey, stuffing, &c.

  6. White bean & kale soup for five bajillion:
    Non-quantitative white bean & kale soup
    Be sure to always have on hand: broth; good olive oil; spices (thyme, pepper, salt, bay leaves, etc.); garlic; shallots and/or onion.
    Subscribe to the vegetable box, which often includes kale in the winter.
    Purchase carrots and potatoes if you have recently depleted your standard stock of these as well. Buy approximately equal volumes of each. Tonight it was 4 carrots, as they are kind of skinny, and 3 medium-sized russet potatoes.
    Also purchase some white beans. I find that the small white beans are much tastier than the white kidney beans in this context. I do love kidney beans but this soup is not their place.
    Find the bag of leftover turkey somewhere in the back of your ridiculously small fridge.
    Pour yourself a glass of wine for drinking while you cook.

    Sauté onion and garlic in some olive oil until onion is tender.
    Throw in carrot, chopped small enough to cook in the amount of time you have, and sauté while you finish chopping potatoes after your cooking partner has cut his finger again.
    Throw in potatoes after carrots have sat for a bit, and add broth until all ingredients are covered. Then add some more. Add water if needed. Make sure there's enough liquid to cover the kale and beans that are not yet added.
    Boil potatoes for a while.
    Put in kale after some time. Maybe twenty minutes, or maybe thirty. Add finger-shredded turkey at this point as well. It's important to do it with your fingers because then you get to lick them. Add however much you have left, or less.
    Simmer/boil the whole deal for a bit, until the kale seems about 10 minutes from being done, and then thrown in the beans (rinsed, of course).
    Simmer until you're ready to eat.

    Salt & pepper to taste and be sure to dip good bread -- Grand Central is preferred.

    Serves five bajillion, depending on your measurements.


  7. Stock made of carcass, neck, and wings (because I can't bear to gnaw on the bones), which will in itself be many meals! Stay tuned for the second part of the list ...

5 Comments:

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7:48 PM  
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12:00 PM  
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9:43 PM  
Blogger lauren said...

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11:01 PM  

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