Turkey Picatta Ottoman Picata

Chicken or turkey… either would work here and be just as good. This is a fun meal to do when you need to let out some frustration, as pounding a piece of meat until it’s flattened is oh-so-fun. :) Just don’t over-do it. You want to be sure your pieces are even all around. So don’t get too angry now.

Serve this with a side of freshly steamed green beans, tossed with some olive oil and salt and pepper (simple – but fresh and delicious), and you have yourself a meal.

Turkey Picatta

Makes 4 servings. Recipe from Alton Brown.

INGREDIENTS
1 whole turkey breast, approximately 1 1/2 to 2 pounds
Kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
6 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1/2 cup white wine
1/3 cup freshly squeezed lemon juice
2 tablespoons freshly chopped parsley leaves

DIRECTIONS
Preheat oven to 200 degrees F.

Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness.

Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.

In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.

Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

A Thanksgiving Tradition

A Thanksgiving tradition has taken root, and it tastes darn good. What is it? Well, if you were around last year, you’d remember that we skipped the cooking the night before thanksgiving, instead replacing dinner with a delicious plate of pumpkin waffles. Well, we decided to do the same again this year, and it might just have to be something we do every year before Thanksgiving.

Our Thanksgiving menu this year is just as ridiculous as last, except that this year we’ll have 3 people (hi Robin!) enjoying the feast, instead of just two. Still, stay tuned for plenty of leftovers recipes in the coming weeks, we’ll have lots.

Pumpkin Waffles

Makes 4-6 servings, depending on the size of your waffle maker.
Recipe adapted from Smitten Kitchen.

INGREDIENTS
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk OR 2 cups soymilk mixed with 1 tablespoon cider vinegar
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter or margarine, melted

DIRECTIONS
Preheat oven to 250°F and preheat waffle iron.

Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far soften than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush or spray waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Serve with warm maple syrup (for breakfast), or chocolate syrup and vanilla ice cream (for dessert).