November menus: out of the oven, two meals from two panfuls of vegetables. After-Thanksgiving chowder Essay

Plan ahead and streamline meal preparation for November menus. Thetime you save will be useful in many other ways during busy holidays. Our first two meals are based on one recipe, though each isfinished in a different way. You roast two batches of the same autumnvegetables; one batch is served whole and hot with broiled meats fordinner, the other gets chopper and seasoned to become a salad later. The third menu features soup made from scraps and bones of theholiday bird. Platter of roasted vegetables and chops Wholesome elements, simply treated–roasted vegetables and broiledmeat–show off attractively in this meal. Broilet Lamb Chops or PortChops Roasted Vegetables Buttered Rice Iced Persimmons Mineral WaterZinfandel Blanc or Chardonnay At least 2 hours (or many days) before dinner, place fully ripe andvery soft Hachiya persimmons in the freezer.

Serve the fruit partiallyfrozen–if solid, let thaw about 20 minutes. Scoop pulp from the skinwith a spoon to eat as a natural sorbet; allow 1 fruit per person. Give yourself about an hour to organize the rest of the meal.First, bake the vegetables in a hot oven; keep them warm while broiling chops. If you have only one oven, put the vegetables on a rack beneaththe chops. At this time, cook the rice. If you want to make the salad in the next menu, roast a secondpanful of vegetables at the same time. Roasted Vegetables 1 medium-size(about 1-1/4 lb.

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) eggplant Olive oil or salad oil 2 medium-size onions(2-1/2- to 3-in. diameter) 2 medium-size red bell peppers or freshpimientos 4 medium-size firm, ripe tomatoes Grated or shredded Parmesancheese Salt and pepper Melted butter or margarine Cut stem and a thin slice off rounded end of eggplant and discard.Cut eggplant crosswise into 4 equal slices and rub oil generously overthem. Put onions on a lightly greased rack in a 13- by 15-inch broiler pan.

Bake in a 450[.deg.] oven for 10 minutes. Alongside onions, laythe eggplant and peppers; cook 10 minutes more. Add tomatoes. Cookuntil eggplant is soft when pressed, onions are tender when pierced,peppers shrivel and are heavily spotted with brown, and tomato skinssplit–about 10 minutes more.

Check frequently near end of cookingtime; remove vegetables as they are done. Sprinkle eggplant withcheese. Cut onions in half.

Pull skin, stems, and seeds from peppersand discard; cut peppers in half. Arrange these vegetables and tomatoeson a platter and season to taste with salt, pepper, and melted butter.Serve warm. Makes 4 servings. Luncheon salad platter With ingredients reminiscent of great peasant vegetable stews likethe French ratatouille or Middle Eastern tourlu, this vegetable melange is served at room temperature as a salad.

Roasted Vegetable SaladRomaine Lettuce Leaves Sliced Dry Salami Hot Buttered Sliced FrenchBread Apple Cider You get a head start by roasting the vegetables as suggested in thepreceding menu. The salad keeps well in the refrigerator for a coupleof days, so you can have a break between it and the first meal. Serveonto romaine leaves and accompany with the salami and bread. RoastedVegetable Salad Roasted vegetables (directions preceding) 1/4 cup oliveoil or salad oil 1/2 cup finely chopped parsley 2 tablespoons dry basilleaves 1/4 cup lemon juice Salt and pepper Roasted vegetables can standas long as overnight after they are cooked. Coarsely chop eggplant;peel and coarsely chop onions; core and chop bell peppers; peel, core,and chop tomatoes.

Combine the cooked vegetables and juices in a bowl.Stir in oil, parsely, basil, and lemon juice. Season salad to tastewith salt and pepper. Serve at room temperature; if made ahead, coverand chill as long as 2 days. Makes 4 servings.–E.G., Carmel, Calif.

After-the-feast chowder Yams and corn add sweetness and color to rich turkey stock in thiscool-weather chowder. Post-holiday Turkey Chowder Biscuits with WholeCranberry Sauce Butter Tangerines and Pomegranates Jasmine Tea or DrySauvignon Blanc Strip the carcass of your holiday bird and save it and the meatseparately to make this soup; both will freeze if you want to space outyour turkey days. Or make the stock from the carcass right away; ittakes up less room in the freezer. As the soup simmers, make and bake rolled or drop biscuits.Leftover cranberry sauce from the relish dish is a refreshingalternative to jam.

Post-holiday Turkey Chowder 2 tablespoons butter ormargarine 1 large onion, chopped 1-1/2 pounds yams or sweet potatoes,peeled and cut into 1/2-inch cubes Turkey stock (recipe follows) 1package (10 oz.) frozen corn 3 to 4 cuts cooked turkey, in bite-sizepieces Salt and pepper Snipped chives or chopped green onion In a 5-to 6-quart pan, cook butter, onion, and yams overmedium-high heat, stirring frequently, until the onion is soft, about 10minutes. Add stock. Bring to a boil over high heat. Cover, reduce heat,and simmer until yams mash easily, about 20 minutes.

Add corn andturkey and simmer just until hot, about 5 minutes. Add salt and pepperto taste. Transfer to a tureen or soup bowls and garnish with chives orgreen onion. Makes 6 to 8 servings.–Donna Tate, Honolulu.

Turkey stock. Pull meat off a roast turkey carcass; reserve meatto use in soup (preceding). Break carcass into pieces that will fitinto a 6- to 8-quart kettle.

Add 1 onion (cut in chunks), 2 stalkscelery (cut in chunks), 1 teaspoon each rubbed sage and ground allspice,2 teaspoons poultry seasoning, 4 chicken bouillon cubes, 2 quarts water,and 1 cup whipping cream (or 1 more cup water). Bring liquid to a boil over high heat; cover, reduce heat, andsimmer for 2 hours to blend flavors. Pour broth through a strainer anddiscard bones and vegetables. Use broth hot or cool; cover and chill upto 2 days; freeze for longer storage.


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