Outstreched arm

Friday, November 25, 2005


Happy Xgiving, everyone!

How was yours? Have you had to make turkey soup or turkey jell-o yet? I myself enjoyed an Unturkey feast. It was very delish - I recommend it over Tofurkey (a brand that has rather disappointed me; the only product of theirs I like are the peppered tofurkey slices.) My leftover strategy was to make melts. Here's how:

Melt 1 tbsp butter in a saucepan. Add 1 tbsp flour and stir immediately to blend. Add a warm (perhaps microwaved) cup of milk and keep stirring until everything incorporates. It might take a while, and remember: things blend better if they're at the same temperature. Once it's smooth, simmer over low heat, stirring often, until your bechamel (that's what you're making!) thickens. Remove from heat and add 1 tsp paprika and salt to taste. Stir. Now shred or slice your (un)turkey and top a slice of sandwich bread with it. Spoon the sauce over this, top with swiss cheese and more paprika, throw on another slice of bread, and toast in the oven for a few minutes (until the cheese melts). Serve with leftover beer, chips, pumpkin pie half-slices, cranberry-stained pickles, etc.

There are 1 Comments:

Anonymous Adriano said...

You forgot to mention that the combination of melted butter and flour pre-bechamel is called Roux.

3:26 AM  

Post a Comment