3000 miles 'til dinner.

I have been cooking for The Palmer/Pletsch School of Sewing here in Portland, Oregon for years. Designers & teachers, professionals in the world of sewing, come from all over the world to fine tune their skills AND enjoy lunch when 12 noon rolls around. I always introduce new dishes such as LARB GAI (spicy minced chicken salad),taking the class on an international tour of cuisines, but this simple turkey loaf recipe is often requested. In the most recent April class, there were two students who were vegetarian, so I was inspired to create a veg. loaf version of this recipe.

Prep time:   20 minutes

Baking time:  35-45 minutes

Oven temp:   350 degrees, middle rack

Pans:     2 - 9 1/2 x 5” bread pans

Servings:   4 

Veg option: see “just wing it”

♥PANTRY, FRIDGE, MARKET♥♥

2-1/2# ground turkey (dark/white meat combo)

1 medium onion, cut in quarters

3 large cloves garlic

10-15 sprigs cilantro or parsley

1 T. Worcestershire sauce

1/2 C. tomato sauce or ketchup

1 C. panko or fresh breadcrumbs

1/2 C. milk 

2 large eggs

1/2 t. chili pepper flakes

1-1/2 t. oregano

1-1/2 t. basil

1-1/2 t. thyme

 1 t. sea salt

1/2 t. black or white pepper

Sauce for top of loaf - stir together

1/4 C. tomato sauce or ketsup

1/4 C. barbecue sauce

♥Prep - food processor

In processor bowl, pulse onion, garlic and parsley/cilantro until finely chopped. Scoop into a large bowl. (If you are making fresh breadcrumbs, pulse pieces of bread at this time to make the crumbs) Add remaining ingredients and mix thoroughly; pack into two 9x3 bread pans and spoon on sauce.

♥ Bake - 350 degrees, 35-45 minutes

Loaf is done when center is cooked through; let rest for 5 minutes and pour off fat that has accumulated. 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub: any combination of ground meats, such as beef & pork, turkey & pork, turkey & chicken, etc.  

*consider meatballs - use half the mixture for a loaf and half for meatballs….freeze uncooked meatballs for a spaghetti feast the following week

*sub: fine ground dried bread crumbs: use 2 T. less

*herbs: use other combinations of fresh or dried herbs

*sub: other “meat” sauce rather than Worcestershire

*sub: chutney puree or hoisen & tomato sauce to glaze the top of the loaf

*vegetarian loaf:  purchase 1 3/4#  wheat/gluten chicken-less product, such as this one found in the refrigerated section at Trader Joe, grind in processor and follow recipe 

♥ Helpful Hints♥

*if you don’t have a bread pan, simply shape the loaf into a “rectangular mound” onto any baking pan (with sides - to catch the fat) making two small loaves, or one large loaf

*left over cooked turkey loaf: (1) makes delicious sandwiches  (2) freezes for up to 3 weeks

*panko - a crunchy bread crumb found in International markets and most Asian  markets 

Genoise is a sponge cake, easy to roll or cut into rectangle strip and layer with the filling.  The roll cake is often prepared during the holidays in certain countries and presented as a Yule Log or Buche de Noel. Of course, little meringue mushrooms are made and attached to  the log for decoration. To create “branches” the ends of the roll are sliced off, cut into three or four pieces, stuck on log and iced with ganache. Here is the Chocolate Genoise in it’s most simple form. This recipe involves a few steps but is really quite easy.

Pan:  17” x 12 1/2” heavy sheet pan or jelly roll pan; oil bottom & sides, line bottom with parchment 

Baking temp:  350 degrees

Baking time:  10-12 minutes

Servings:  10 generous servings

♥PANTRY, FRIDGE, MARKET♥♥

Chocolate Genoise

3/4 C.  unbleached flour 

1/4 C. unsweetened cocoa

1 1/2 t. baking powder

1/4 t. sea salt

2 large eggs

3/4 C. granulated sugar

2 T. milk or strong coffee

1 t. pure vanilla extract

Whipped Cream Filling

1 1/2 pint (3 C.) whipping cream

2 t. pure vanilla extract

2 tsp. gelatin

1 T. water (or liquor)

Whipped Chocolate Ganache

16 oz. bittersweet or semi-sweet chocolate 

1 1/2 C. half ‘n half

1 t. pure vanilla extract

♥Prep in this order: 

   #1 -  prepare ganache and refrigerate so it can begin to cool & thicken

   #2 - bake genoise, remove from oven, roll, cool

   #3 - prepare whipped cream filling

   #4 - whip ganache

   #5 -  assemble cake

#1 ♥ Ganache - bowl over hot water to melt chocolate & cream; whip later

Melt chocolate and cream over hot water until it is dark and glossy. Refrigerate until it is thick (consistency of thin mayonnaise). 

When cool, In mixer bowl, whip chocolate mix until its light and fluffy. Add vanilla. 

#2 ♥Genoise - mixer

In mixer bowl, high speed, beat eggs and sugar until thick and pale yellow, about 5 minutes. Slowly stir in milk and vanilla. 

Sift together flour, cocoa, baking powder and salt. With a rubber spatula, fold into egg mix, mixing throughly until there is no flour visible. Immediately pour into pan and spread evenly in a thin layer.

♥ Bake Genoise - 350 degrees - 10 to 12 minutes

Genoise is done when the center springs back when pressed lightly with your fingers. Don’t over bake  or it may crack and won’t roll easily.

Immediately flip cake over onto 2 clean sheets of parchment that are overlapping so there is plenty of room to catch the genoise. Carefully peel off the parchment on the bottom of the cake and roll, long side to long side, using the new parchment. Cool completely.

#3 ♥Whipped Cream Filling - food processor

In a small glass bowl, mix gelatin in 1 T. cold water. Microwave for 30 seconds or set over a small pot of simmering water to dissolve. Scrape down granules and mix in so the gelatin is all liquid. Cool slightly.

In processor bowl, whip cream until it just begins to thicken. NOTE: fill bowl 1/2 full or less. May have to whip cream in two batches. Continue whipping and slowly add the melted gelatin through the feed tube. Add vanilla. Continue until cream is thick, may want to pulse at this point,  and cream holds it’s shape; don’t over mix or you’ll have butter!

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider: add 2 T. liquor of choice to the whipped cream

*consider other fillings such as sweetened ricotta (powdered sugar, vanilla, orange zest) or whipped chocolate ganache as the filling, then dust the roll with powdered sugar and served with shipped cream 

*consider summer time fruit & whipped cream as the filling; do this the day you plan to serve, not a day in advance; fruit will “weep”

♥ Helpful Hints♥

*genoise cake can be made 1 day in advance and finished the day you serve

*the entire finished cake can be made 1 day in advance, serve the following day

*ganache can be made DAYS ahead; soften (over hot water) before whipping

*left over whipped cream : freeze (good in coffee!) OR served an extra dollop on the side of each slice of cake left over ganache

*left over ganache:  freeze for future use OR  melt for chocolate sauce

(MIL post)

“Summer deliciousness in the winter” when you top with raspberry puree made with organic berries from the freezer

See “just wing it” for low fat and vegan ways to enjoy this dessert.

Prep time: 20 minutes

Chilling time: 45 minutes minimum

Servings: 6 - 1/2 C. servings

♥PANTRY, FRIDGE, MARKET♥♥

2 C. whipping or heavy cream

1/2 C. half ‘n half

1 envelope unflavored gelatin (1 T.) softened  in 3 T. cold water

1 C. granulated sugar

1 C. sour cream or plain yogurt

2 t. pure vanilla extract

(option)  3 T liqueur or brandy

Prep

Heat whipping cream, half ‘n half and sugar in a heavy saucepan over medium heat. Do not bring to a simmer or boil. Whisk in gelatin;  be sure and get into the corners of the pan with a wooden spoon or rubber spatula.  Remove from heat.

In a bowl, mix sour cream and vanilla. Whisk into hot cream.  Pour into individual martini or parfait  glasses. Chill for at least 45 minutes, then cover with plastic wrap.This custard can be prepared several days in advance.

Serving

Top with fresh/frozen whole or pureed berries, sliced or pureed fruit.

♥♥WAYS TO “just wing it”.♥♥           consider substituting

For a lighter dessert, use all half ‘n half  rather than whipping cream

Dairy free option: substitute Silk Creamer and Tofutti sour cream

Vegan option: 6 oz. Agar powder (rather than gelatin) silk creamer and Tofutti sour cream. If using Agar, add powder to hot cream and cook at least 1 minute.

(MIL post)

A tasty salad, delicious served with Coconut & Green Curry Chicken Soup (recipe: MIL MISSION #5)

Prep/cooking time: 50 minutes

Servings: 4 (one bowl dinner)   6 (side salad)

Serving option: serve hot, rather then room temp or cold

♥PANTRY, FRIDGE, MARKET♥♥

1# dried soba noodles (wheat & buckwheat noodles)

Dressing
1 large yellow or white onion
4 large garlic cloves
3 T. vegetable oil
2” piece fresh ginger, peeled
3 T. pure sesame oil
3 T. light or dark brown sugar
1 C. peanut butter, creamy or crunchy
3 C. water
3 T tamari or soy sauce
1 t. red pepper flakes or fresh chili
1 t. sea salt
1 t. black or white pepper
3 large limes, juiced

2 - 8 ou. cans sliced water chestnuts

1 bunch cilantro - reserve 3 T.

1 bunch green onion - reserve 3 T.

1/2 C. chopped peanuts - reserve 3 T.

Prep - food processor
Fine chop garlic and onion. Remove and set aside. Fine chop ginger.
Heat vegetable oil in medium skillet. Add garlic and onion. Saute over medium heat until veg begins to brown.  Add ginger, sugar and sesame oil, stirring for 3-5 minutes. Add peanut butter, water, tamari, red pepper flakes, salt and  black pepper. Simmer for 20 minutes. Remove from heat and add lime juice. Set aside to cool for 15 minutes. 

By hand: fine dice cilantro and mince green onions
Food processor: coarse chop peanuts

Serving
In a large bowl, pour dressing over noodles. Add cilantro, water chestnuts, green onions and peanuts, “lifting” gently to incorporate evenly.  Garnish with reserved cilantro, green onion and peanuts. 

♥♥WAYS TO “just wing it”.♥♥           consider substituting or adding

Almond butter and sliced or coarse chopped toasted almonds

Add sauteed tofu, shrimp or chicken

Udon noodles (thicker whole wheat noodles)

♥ Helpful Hint♥

Keep thin latex/rubber cooking gloves in your kitchen -  use your hands to “lift” noodles

Salad even more delicious made hours or day ahead (garnish when serving)

(MIL post)