Plan ahead and streamline meal preparation for November menus. The
time you save will be useful in many other ways during busy holidays.
Our first two meals are based on one recipe, though each is
finished in a different way. You roast two batches of the same autumn
vegetables; one batch is served whole and hot with broiled meats for
dinner, the other gets chopper and seasoned to become a salad later.
The third menu features soup made from scraps and bones of the
Platter of roasted vegetables and chops
Wholesome elements, simply treated–roasted vegetables and broiled
meat–show off attractively in this meal. Broilet Lamb Chops or Port
Chops Roasted Vegetables Buttered Rice Iced Persimmons Mineral Water
Zinfandel Blanc or Chardonnay
At least 2 hours (or many days) before dinner, place fully ripe and
very soft Hachiya persimmons in the freezer. Serve the fruit partially
frozen–if solid, let thaw about 20 minutes. Scoop pulp from the skin
with 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 beneath
the chops. At this time, cook the rice.
If you want to make the salad in the next menu, roast a second
panful of vegetables at the same time. Roasted Vegetables 1 medium-size
(about 1-1/4 lb.) eggplant Olive oil or salad oil 2 medium-size onions
(2-1/2- to 3-in. diameter) 2 medium-size red bell peppers or fresh
pimientos 4 medium-size firm, ripe tomatoes Grated or shredded Parmesan
cheese 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 over
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, lay
the eggplant and peppers; cook 10 minutes more. Add tomatoes. Cook
until eggplant is soft when pressed, onions are tender when pierced,
peppers shrivel and are heavily spotted with brown, and tomato skins
split–about 10 minutes more. Check frequently near end of cooking
time; remove vegetables as they are done. Sprinkle eggplant with
cheese. Cut onions in half. Pull skin, stems, and seeds from peppers
and discard; cut peppers in half. Arrange these vegetables and tomatoes
on 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 like
the French ratatouille or Middle Eastern tourlu, this vegetable melange is served at room temperature as a salad. Roasted Vegetable Salad
Romaine Lettuce Leaves Sliced Dry Salami Hot Buttered Sliced French
Bread Apple Cider
You get a head start by roasting the vegetables as suggested in the
preceding menu. The salad keeps well in the refrigerator for a couple
of days, so you can have a break between it and the first meal. Serve
onto romaine leaves and accompany with the salami and bread. Roasted
Vegetable Salad Roasted vegetables (directions preceding) 1/4 cup olive
oil or salad oil 1/2 cup finely chopped parsley 2 tablespoons dry basil
leaves 1/4 cup lemon juice Salt and pepper Roasted vegetables can stand
as 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 taste
with salt and pepper. Serve at room temperature; if made ahead, cover
and chill as long as 2 days. Makes 4 servings.–E.G., Carmel, Calif.
Yams and corn add sweetness and color to rich turkey stock in this
cool-weather chowder. Post-holiday Turkey Chowder Biscuits with Whole
Cranberry Sauce Butter Tangerines and Pomegranates Jasmine Tea or Dry
Strip the carcass of your holiday bird and save it and the meat
separately to make this soup; both will freeze if you want to space out
your turkey days. Or make the stock from the carcass right away; it
takes 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 refreshing
alternative to jam. Post-holiday Turkey Chowder 2 tablespoons butter or
margarine 1 large onion, chopped 1-1/2 pounds yams or sweet potatoes,
peeled and cut into 1/2-inch cubes Turkey stock (recipe follows) 1
package (10 oz.) frozen corn 3 to 4 cuts cooked turkey, in bite-size
pieces Salt and pepper Snipped chives or chopped green onion
In a 5-to 6-quart pan, cook butter, onion, and yams over
medium-high heat, stirring frequently, until the onion is soft, about 10
Add stock. Bring to a boil over high heat. Cover, reduce heat,
and simmer until yams mash easily, about 20 minutes. Add corn and
turkey and simmer just until hot, about 5 minutes. Add salt and pepper
to taste. Transfer to a tureen or soup bowls and garnish with chives or
green onion. Makes 6 to 8 servings.–Donna Tate, Honolulu.
Turkey stock. Pull meat off a roast turkey carcass; reserve meat
to use in soup (preceding). Break carcass into pieces that will fit
into a 6- to 8-quart kettle. Add 1 onion (cut in chunks), 2 stalks
celery (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, and
simmer for 2 hours to blend flavors. Pour broth through a strainer and
discard bones and vegetables. Use broth hot or cool; cover and chill up
to 2 days; freeze for longer storage.