CVC November 2013

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Prep Time: 10 min- Cook Time: 50 min Ingredients 1 tablespoon unsalted butter 4 teaspoons olive oil 1 cup chopped yellow onions 2 carrots, peeled and chopped (about 1 cup) 1/4 teaspoon Essence or Creole Seasoning,( recipe follows) 1/4 teaspoon plus 1/8 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon minced garlic 4 ounces mushrooms, stemmed, wiped clean, and sliced 1/2 teaspoon chopped fresh thyme leaves 1 bay leaf 1 tablespoon all-purpose flour 2 teaspoons tomato paste 2 to 2 1/2 cups chopped or shredded roast turkey (white and/or dark meat) 1 1/4 cups chicken stock or canned chicken broth 1/2 cup green peas 4 cups leftover mashed potatoes or Basic Mashed Potatoes, recipe follows 3/4 cup grated sharp or medium Cheddar Chopped parsley leaves, for garnish Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside. In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes. Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes. Let set for 10 minutes before serving. Garnish with chopped parsley and serve. Basic Mashed Potatoes: 2 pounds potatoes, peeled, quartered, cut into 1-inch wedges 3/4 teaspoon salt 1/2 cup milk 4 tablespoons unsalted butter 3 tablespoons heavy cream 1/4 teaspoon ground black pepper Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch. Bring to the boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes. Drain in a colander and return to the saucepan. Over medium-low heat, cook the potatoes for 1 minute to dry. Add the milk, butter, cream, salt and pepper and mash until smooth, 3 to 4 minutes. Serve immediately. Yield: 4 to 6 servings
ESSENCE (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Ingredients 2 quarts chicken broth 1 turkey carcass, all meat removed 1 onion, halved, plus 1 onion, minced 1 carrot, halved lengthwise, plus 1 carrot, minced 1 whole stalk celery, plus 1 more stalk, minced 2 bay leaves 3 cups dark turkey meat 2 garlic cloves, smashed 2 tablespoons olive oil 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, mashed potatoes , green beans, frozen peas, mushrooms, steamed cabbage, etc.) 1 tablespoon chopped fresh sage leaves ( or 1 teaspoons dried sage leaves) Directions Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve. Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.) Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day. In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes. Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes. Let simmer for 5 more minutes and serve.
Page 1 and 2: VOLUME 23 NUMBER 11 NOVENBER 2013
Page 3 and 4: PRESIDENT Craig Hansen (Pam) 559-64
Page 5 and 6: and $1.25 during tonight's General
Page 7: I WANT YOUR CORVETTE In the Veteran
Page 13 and 14: FOR THE OFFICE OF PRESIDENT: Craig
Page 15 and 16: Meanwhile, the cards, phone calls,
Page 17: Attention C.V.C. Members October 1,
Page 31: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

CVC November 2013

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