Try a deluxe open-faced turkey sandwich and more recipes for the days ahead.
 | | Hot open-faced turkey sandwich.Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Hilary Robertson. |
|
Good morning. For a long time, my go-to diner order was an open-faced hot turkey sandwich with extra gravy and cranberry sauce, sometimes with mashed potatoes, often with fries. It was, to me, a pinnacle of luxury on the cheap: a savory layer cake of turkey and white bread beneath a glossy fondant of gravy. |
Then either I got fancy or diner standards slipped, and the sandwich lost its allure for me. I moved on to cheeseburgers deluxe, the occasional grilled cheese with bacon. |
Until I started making open-faced turkey sandwiches at home, that is: a balm of a meal, easily prepared, that brings delight and deliciousness every time. I use turkey thighs in my recipe (above), but you could just as easily use a breast or sautéed turkey cutlets. (Turkey cutlets won't provide the fond that the skin of an oven-roasted thigh or breast delivers, which means your gravy may be bland. Amp it up with reduced chicken stock and probably a little extra salt.) |
Protein, fats and carbs. That's a great Sunday supper, American diner-style. As for the rest of the week … |
Check out this slow-cooker kofte in tomato-lime broth, the spiced meatballs bound with yogurt and cooked with cherry tomatoes until everything gets jammy. The lime isn't a secret ingredient, of course. But it sure acts like one, subtly bringing the whole dish together. |
Another comforting classic: baked chicken. Brown sugar- and spice-rubbed chicken legs slowly bake for an hour to develop crisp skin and pull-apart tender meat. Make mashed potatoes to go with, and maybe some sautéed asparagus. |
Fuul, also known as ful medames and foul mudammas, is a Somali-style fava bean stew, versions of which can be found in East and North Africa, and across the Middle East. This version smashes the canned beans into spiced and onion-flecked tomatoes. (Eaten with eggs, it's ideal for suhoor or iftar meals during Ramadan.) |
And then you can end the week with salmon soba noodles. It's neat: You poach the salmon in a soup of napa cabbage and tofu, then spoon everything over the soba and top with grated daikon and a ponzu-scallion sauce. Nice! |
There are many thousands more recipes to cook this week awaiting you on New York Times Cooking. Yes, you need a subscription to access them. Subscriptions support our work and allow it to continue. If you haven't already, will you please subscribe today? Thanks. |
Finally, let's have Joe Jackson sing us off: "Sunday Papers," live in 1980. Enjoy that, and I'll be back on Monday. |
|
No comments:
Post a Comment