(Turkey) Risotto

A week after our family Thanksgiving, I've finally killed the turkey.  I started, naturally, with turkey sandwiches (both hot and cold), proceeded to turkey noodle soup, dabbled in turkey salad (with almonds, craisins and golden raisins) and wrapped it up tonight with turkey risotto.  I know there are folks out there who don't like risotto (I'm calling you out, Albany Jane!), but other than soup, there's nothing better to empty out a refrigerator filled with leftovers than a big pot of risotto.  I'm sure you've heard it requires endless stirring and all sorts of other tedious attention, but, seriously, it doesn't.  And, even if it did, it would be worth it because risotto is incredibly versatile and potentially so very delicious.

The 2 most important considerations, I think, are using good quality arborio rice and having your stock hot.  The rest of the "details" are completely subjective.  Add whatever ingredients you have on hand - any combination of meat (maybe poultry, fish or sausage), vegetables and/or cheese can be put together to make a satisfying meal, trust me.  What I had readily available tonight was leftover turkey (duh), broccoli, baby peas, bleu cheese and fresh mozzarella, so that's what I used.  

Rice and stock becoming friends

Naturally, I got started by heating up about 2 quarts of turkey stock.  As this was happening, I minced a couple of cloves of garlic and chopped 2 medium onions.  I put the garlic and onions into a a large pot which had about 2 tablespoons of hot bacon fat - yummy, yummy bacon fat.  Once these were softened, I added approximately 2 cups of arborio rice to the pot, stirring to make sure each grain was glistening with bacon fat.  After a couple of minutes (perhaps 2, which seems to be the number of the night), I started adding turkey stock to the pot, ladle by ladle, keeping things a bit soupy to start.  

A bowl of goodness

The rice will absorb the stock gradually (have the heat between high-low to medium) which is your invitation to add more liquid.  Continue stirring (not constantly, just with regular frequency) and adding stock until the rice is just about al dente.  This is the point when I add my stuff - generally leftover (cooked) poultry, vegetables (take into account whether they are fresh , frozen or leftover and adjust cooking time accordingly) and cheese and seasonings.  I detected a bit of blandness in my pot tonight and put in a healthy dollop of hot pepper jelly which added a fantastic flavor to the otherwise mild ingredients.  Don't be afraid - it's just food! When the rice is the tenderness you enjoy - stop adding stock, stop stirring, and serve yourself a bowl of hearty deliciousness. Enjoy.

Weightiness

image from thejakartaglobe.com

This morning at the gym, I noticed that a regular member of the 5:45 class I take, was looking a good bit thinner. As soon as I saw her, I knew: something was going on in her personal life, her relationship. My suspicions were confirmed a few minutes later when she spoke about a painting project at home and how she basically removed everything from her bedroom other than the switch plate covers.  There was no mistaking what she was saying, but, the instructor clarified by mouthing "divorce" to me.  Ah, yes. 

I know that people react to stress and challenges differently.  For some folks it's all about consumption; be it food, drink or retail.  While the appeal of sitting on the couch with a pint of Haagen Dazs Vanilla Swiss Almond certainly holds an appeal, I usually try to avoid this kind of reaction.  I prefer instead to get more exercise or even monitor my eating a bit more closely in an attempt to garner a sense of control during times of uncertainty.

I was pondering this recently (I've been catching some flack about losing some weight) and believe I have a tendency to lose weight during crisis situations to counteract - to balance, my sense of emotional heaviness.  When I'm weighed down by emotion and choices and fear and opinions, I exercise more vigorously and eat more sparingly in an attempt to feel lighter.  Because, if I have to flee, I want to be ready.  It's survival.  It's human nature.

How do you deal with stressful situations?

World AIDs Day

About a million years ago (or in the early 90's), I worked for a medical practice in Manhattan.  The offices were on lower Fifth Avenue and the four physicians sharing the suite all practiced out of the now defunct St. Vincent's Hospital in the West Village.  Three of the doctors were internal medicine guys, the other doctor was an independent (solo practice) Ob-Gyn.  This unusual combination of specialities meant that at any given time our waiting room could potentially be filled with pregnant women, elderly couples, young women obtaining routine, gynecological care and sick men - lots and lots of really sick men.

As a single 20-something year-old woman, I obviously was aware of HIV and AIDs.  I understood the need to protect myself, despite my heterosexuality. I practiced safe sex and had been tested more than once for HIV.  What I didn't know, however, were any people who had AIDs.   I mean, I heard of people who were sick, and I was aware of people I knew losing people (children, lovers, friends) to the plague, but I was not familiar with anyone I knew being HIV positive.  Well, that was about to change...

During the year or so I worked in this position, I was fortunate enough to witness firsthand amazing medical care and attention.  The doctors I worked for consistently exceeded any expectation I had for what defined quality medical care - they worked seemingly tirelessly for the health of their patients and I was forever spoiled because I truly believed that all doctors exerted the same efforts which I observed from my employers.  From doing rounds in the early morning, to seeing patients for 8 or 10 hours, to late nights reviewing charts and medications and T cell counts, these guys were warriors.  And I learned how to help take care of terminally ill people because, make no mistake, that's what they were in those days.  There were no "drug cocktails" yet, and despite the candle lit vigils and marches, things were very, very dark.

At the beginning, I was afraid.  I was uncertain if the latex gloves would provide sufficient protection from the test tubes of blood I was "spinning" prior to lab pick-up.  I was very cautious about changing the paper on the exam room tables and probably went out of my way to avoid physical contact - a touch, a handshake,  a hug, until I came to know our patients as more than a diagnosis.  A few of those men will always live in a small place in my heart, like Franklin, from Albany, Georgia who wanted to know if it was okay to smoke a little pot because it made him feel better.  Or the man with the cool name who worked in the film industry, and whose name will always make me smile when I see the credits roll at the end of many pre-1992 Woody Allen movies.  And the couple who took such amazing care of each other during that year - no married straight couple could ever surpass the love and tenderness they shared with one another.  Artists, fashion industry professionals, businessmen, teachers, students - all killed by a disease which does not discriminate. 

So, today, on World AIDs Day - I will think of the talent, the light, and the potential, lost to a disease.   I will think of the human beings taken away, T-cell by T-cell, so many years ago and silently whisper "I remember you.  I won't ever forget you."  How about if you take a moment to do the same?  Or, if you have the time, make your way to the Empire State Plaza and view the Names Project quilt while it remains on display.  Please tell Franklin I said hello.

Retail Elves

Can we talk for a moment about people who work retail?  Over the years, I've envisioned myself doing retail - the hours, the holidays, the customers, and can say with a good bit of confidence that I could never do that job.  Never.  This may be surprising to some because superficially at least, retail and restaurant work have some strong similarities.  They obviously both involve customer service and money and not necessarily 9-5 hours, but, for me, they are incredibly different jobs.  I mean, seriously, being a librarian is way more like being a server in a restaurant than I imagine working retail would ever be.

I did a little shopping over the weekend and was unbelievably impressed with the level of service I received, both in person and over the telephone.  And I was one of those annoying people - you know, the kind of person you typically get stuck behind in a line.  My first shopping expedition was a telephone order to Best Buy.  I couldn't find my Best Buy account number (because I cut up most credit cards and use my driver's license to access my account), but, wanted to enjoy the 18 months interest free financing they offer.  Have you seen the price of an XBox 360 w/Kinect?!  I had a frustrating time on the phone because apparently Best Buy and the bank they use aren't allowed to share information, so my account number was inaccessible.  I resorted to phoning the Saratoga Springs location (which had the item I needed) and spoke with a woman who was amazingly helpful - she found the items, put them aside for me and then took care of the transaction for me.  And did all this with patience and competency - what more can you ask?

Later in the day, my friend and I took a painting break - we needed to get out of the house to sober up, to be honest.  Painting does mean indulging in substances which may cause mild intoxication, right?  Anyway...we headed to (the good) Macy's and spent a couple of quality hours shopping.  There were some good deals, the crowds were bearable and the service was excellent.  I made a couple of purchases in different departments and was consistently taken care of with pleasant capableness, even with my coupons and rewards tag. 

My final shopping experience of the weekend took place at the Best Buy in Saratoga when I went to pick up my previous day's purchase.  The place was busy and the lines were lengthy, but the cashier was friendly, did her job well and didn't make me feel rushed and that was despite the fact that I wanted to return the 3 items I had purchased the day before only to re-purchase them using a store account.  Yes - I was that person.  And then, when my transaction was completed, I inquired about the extended warranty available for my purchase and there wasn't even an eye roll.  Remarkable.

I don't know if it is a function of the economy making jobs harder to come by thus people are working harder to retain their positions, or if the tightness of the job market has compelled more qualified people to take previously less desirable jobs, but the end result is a retail workforce that has been an unexpected pleasure to deal with as a customer.  The jury may still be out on whether Santa exists, but, I for one, know that there are elves helping to make the holidays brighter.  Thank you, retail workers.  I value your assistance and will try to match your competence by being effusive in my praise and appreciation. 

Black Friday Frittata

Since I had made a commitment to host brunch post-Thanksgiving shopping was not an option Friday.  Particularly since I needed to drive back to NY from CT Friday morning in time to prepare for guests arriving at 10 a.m.

This group of girls is pretty fond of my Eggs Benedict, but we were expecting an additional guest - a  beau was being introduced to the gang...someone perhaps not worthy of my breakfast specialty.  I decided trying something new should be the theme for the day - hello, Frittata.  Now, I've had a frittata before, but I've never made one, so it was off to the cookbook shelf and then to epicurious.com.  From what I was able to gather from all of those sources, a frittata just seemed like a baked omelet, to me.  So, here's what I did:

Using an awesome pan with sloped sides, I melted a teaspoon of bacon fat in a 375 degree oven.  When the fat was melted, I tossed in a bunch of asparagus seasoned with salt and pepper.  While they roasted, I beat 9 eggs (we were 6, If 6 Were 9*) with about 2/3 of a cup of whole milk.  When the asparagus were tender, I removed them from the oven and wiped the pan out with a paper towel.  I melted a teaspoon or 2 of butter in the pan (in the oven) and then poured in my eggs.  I probably baked the frittata for about 8 minutes or so - until the eggs were set and pulling away from the sides of the pan, but not dry.  I topped the eggs with my asparagus and some roasted red pepper Rondele Cheese and then put it back in the oven (with the heat now turned off) for about a minute or 2.  That was it.  I served the eggs with some fantastic rosemary roasted fingerling potatoes and a gorgeous Caesar salad, along with some bagels from the Midtown Tap & Tea Room.  Shopping schmopping -  we got the best deal of the day at my dining room table.

*random Jimi Hendrix reference.

Thanks(for)giving

Thanksgiving has always been my favorite holiday.  I can't imagine ever growing tired of waking up to the smell of roasting turkey and linen napkins being pressed.  The cranberry sauce with diced orange peel, the mashed potatoes with gravy made rich by drippings and the lemon meringue pie that marked the course between turkey dinner and turkey sandwiches... Despite being a holiday of tradition, over the years our family has stepped away from the expected and celebrated in assorted ways - Peking Duck in Montreal's Chinatown, the Macy's parade followed by a drive upstate with the stuffing on ice to be enjoyed with the family, delivering meals for those who need some assistance... Diverse yet, consistent with the theme of being together with loved ones and sharing.

I was uncertain where I would be this year - emotionally, mentally and physically, so I delayed making any decisions until absolutely necessary.  I cooked a banging dinner on Wednesday and ate turkey with my brother for the first time in many years.  As we finished our dinner, there was a semi-surprise visit from some hungry friends who certainly came to the right place, at the right time, for a bite to eat.  There were festive cocktails out to follow our feast, and Thanksgiving dawned without stress or pressure.  Tom and the boys packed up for Connecticut and I enjoyed some peacefulness alone at home before joining them for a delicious family holiday.  The remainder of the weekend was filled with painting and eating and very much being in the moment - and not angry.

Like opinions and oft-cited body parts, we all have them; choices.  To move forward or continually gaze over our shoulder, to hold onto anger or release it to the universe, to make internal room for resentment and distrust or to simply forgive...  

Right now, choosing to believe is an option made even more appropriate by the next page turn of the calendar.   The meal has been prepared, consumed and thoroughly cleaned up after... 

Now comes the what's next. 

Cooking w/Q

If ever there should be a new cooking show on PBS, it should definitely be Cooking w/Q.  Trust me, this child could rival Julia and Jacques when it comes to repartee.  As we prepared Sausage-Apple-Mushroom Stuffing for tomorrow's mock-Thanksgiving, he offered all sorts of bon mots - including the following gem: cooking is "really boring, but kind of fun."  Exactly, Q, exactly. 

During a bathroom break, he asked me why his penis always pointed in a different direction.  Of course, it took him about 3 minutes to phrase it the way that truly described his query - there was a good bit of stuttering as he tried to put his words together in a very thoughtful fashion.  After 3 boys you'd think I would have answered every  single penis question imaginable, but, damn them, they always have another one to trip me up with when we're home alone... 

I wasn't really sure where Q was going with this question, so I gave him my best answer - "penises go in different directions because wouldn't they be bored going in the same direction all the time?"  As soon as the words were out of my mouth, I immediately saw the irony in what I said.  Ha. I'll always have my sense of humor and, on the days when I'm more inclined to be negative than positive, it can fortunately be the ultimate bad mood deal breaker.  Laughter can save you, for sure. 

Speaking of laughter  - listening to Q sing along with Lucinda William's lament about how someone "took her joy" and how she "wants it back," I knew that moments like this, in the kitchen preparing for a holiday, would always play within my head and heart even if a single episode of Cooking w/Q never aired for a  national audience. And I smiled.

The recipe below originated in The Good Housekeeping Illustrated Guide to Cooking, in my opinion, one of the best cookbooks for the novice cook.  I've had a copy of one edition or another on my kitchen bookshelf for more than 25 years..

Sausage-Apple-Mushroom Stuffing

~  2 lbs loose Italian sausage - a mixture of sweet and spicy, pork or turkey

    8 small or 6 large apples, peeled and chopped

    2 or 3 onions diced

    a mess of sliced mushroom (3-4 cups) - any combination or variety

~ 10 cups or more bread cubes - whatever, whole wheat, corn, seasoned, etc.

    any herbs or spices you like in stuffing - sage, rosemary, etc

    chopped celery if you like it - I don't, so I skip it.

    a couple of cups of chicken or turkey broth or unsweetened apple juice
    2 eggs - optional

In a small amount of olive oil in a deep pot, cook onions until soft.  Add sausage, apples and mushrooms in small batches.  Rotate which ingredients you add to provide a  layer of depth of ingredients - a chef I once worked with claimed it was a very Paul Prudhomme way to cook, using only a handful of ingredients but developing different degrees of texture as the items are cooked for varying lengths of time.  Whatever - I cook it as fast as I can cut/chop it so it seems a natural way to do it.  Cook over medium heat until the sausage is cooked through.  There should a pool of liquid in the bottom of your pot as the apples and mushrooms release their juices, this is good - those dry bread cubes are really thirsty.  In a large bowl combine half of the of contents of your pot with about 2/3 of your bread cubes.  Repeat with remaining ingredients, stirring well.  Taste for seasonings and adjust to your own liking.  If the stuffing seems dry, add some liquid (broth or apple juice or a combination of both).  Eggs can also be added at this time, but I would definitely skip the raw eggs if you're cooking the stuffing inside of the bird, which is my preference. Place stuffing in an oven-to-table casserole or serving bowl and bake at 350 for about 30 minutes,  covered if you like it extra moist, uncovered if you're going for some of those crunchy bits on top.  Alternately, live on the edge a little and loosely stuff the turkey, then roast for the recommended amount of time.  Makes great sandwiches, too!