Wednesday, November 30, 2011
Even before Thanksgiving, I saw an article in the New York Times: A Radical Rethinking of Thanksgiving Leftovers, unsurprisingly written by Mark Bittman. Good ideas, and I was excited about them, but I came across a few more that were a little more appealing to me, and ended up with a few of my own, too. First we made a grilled ham and cheese sandwich with a spicy mustard (pictured above). I made ham stock and turkey broth from the leftover bones. I adapted a White Bean and Ham Stew recipe from Food & Wine magazine to use that ham stock. My favorite so far has been the Turkey Soup with Lime and Chile from the New York Times, which turned out to be super simple and tasty, just what we needed after a stuffed weekend (the avocado and crispy tortilla strips helped with the transition from heavy to light). I circled back to the original article and made some exceptional cranberry yogurt parfaits (pictured below).