RANCHO LA ZACA , California – Everything about Sunday night supper should be easy. I had a girls’ night (not a Sunday) at my NYC pad a few weeks ago, and you’ve never heard so much cackling. There was a bit of eating and, ahem, drinking, too, but the point […]
RANCHO LA ZACA , California – Everything about Sunday night supper should be easy.
I had a girls’ night (not a Sunday) at my NYC pad a few weeks ago, and you’ve never heard so much cackling. There was a bit of eating and, ahem, drinking, too, but the point was I wanted to focus on my friends and not fuss about the food. So I made the simplest menu imaginable and it was absolutely delicious. I mean really.
It also seems like the perfect meal to end the action-packed Thanksgiving weekend – maybe my favorite weekend of the year, next to the one where we go off Daylight Savings Time.
So here’s the meal: Turkey Tetrazzini and sauteed collards or kale maybe sprinkled with pine nuts, or a green salad with fresh herbs. For something a little different, but simple, try roasting broccoli: Make a paste of salt and garlic, lemon juice and olive oil and pour over the broccoli. Roast for 15 minutes at 450, or until fork tender but still firm. Fab, and thank you Barbara Kafka, the Queen of Roasting. Do brownies or cookies for dessert. And you have my blessing to buy them.
- 6 tablespoons (3/4 stick) butter
- 1/4 pound fresh mushrooms, chopped
- 1/4 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1 cup chicken broth, room temp or warm
- 1 cup half-and-half
- 2 pounds cooked turkey
- 1 cup black olives, pitted and chopped
- 1/2 cup slivered almonds
- 1/2 cup grated Parmesan cheese
- 1 large egg yolk, beaten
- 7 ounces whole wheat spaghetti
- Salt and freshly ground pepper
- Paprika, if desired
- Cook the spaghetti 2 minutes less than the package directions call for. Rinse with cold water and drain in a colander. It will cook again in the oven, and you don't want it mushy.
- Pre-heat oven to 350. Butter a 2- to 2 1/2-quart casserole.
- Melt 2 tablespoons butter in a small pan and saute mushrooms for 5 minutes. Set aside.
- In a big, heavy pot over medium heat, melt remaining 4 tablespoons butter and add flour and nutmeg. Stir and cook about a minute. Gradually add the broth, then the half-and-half, stirring and cooking about 5 minutes, until the sauce begins to thicken. Season to taste with salt and freshly ground pepper. Remove from heat and add turkey, olives, almonds, cheese, and egg yolk, stirring well. Then add the spaghetti, and blend all together. (Confession: It's very gooshy so I use my hands; kinda fun.)
- Turn into buttered casserole, sprinkle with paprika if desired, and bake 25 to 30 minutes until crusty on top.