north shore news

{ FOOD

Ss Talkin’ turkey for a tasty Thanksgiving

Native Americans in
Mexico domesticated
only turkeys and dogs.
~The turkeys they called:
éuexodli. By the time the
conquistadores introduced
the birds to Spain, Portugal,
France and Germany, they
were called écoq diinde,
galle di India, indianiche
Henni. To this day we are
not certain where the turkey
name came from. A well-
known food historian,
Tannahill, guesses that the
birds were brought to the
British Isles with other mer-

. chandise by traders who

’ “roamed. the Asian shores of

the Mediterranean, known as

“UH “rurkey merchants.” This
fowl thus was named the
“turkey bird,” bur, ....who
knows? ° -

Increasingly, turkeys are

_ processed into cutlets,
sausages, hams, burgers, and
wieners. Ground turkey meat
is also a popular commodity,

‘with wings, smoked legs and
drumsticks. Turkey flesh is a
good x»urce of protein,
niacin, phosphorus and it is
relatively low in calories. A
100 g serving of turkey
breast (no skin) contains
about 160 calories, the same
amount of dark meat con-
‘tains close to 200 calories.

_Make certain your turkey
_ is properly cooked. Use a
“meat thermometer if you are
ugsure. The internal temper-
ature, probe inserted at the
thickest part of the thigh,
should be 190F. Another
tried and true test is the
twisting of the legbone. If it

“is loose in its “socket,” the
bird should be ready.

The recipes this week take
into account the modern
family of the 1990s. The first
is a recipe fora whole bird
serving 6-8 people. Buy your
turkey fresh if possible. If it
was frozen, thaw in the
refrigerator as slowly as space

and time permits.
For one adult pur-
chase 1b. of raw
meat.

Roast Turkey
Rice and Currant
Stuffing

10-14 Ibs. turkey
with giblets

% cup dried cur-
rants

1 cup onion finely
chopped

1 cup raw rice

% cup red wine

1 cup diced skin-
less Roma toma-
toes

2 tsps. chopped
fresh basil

3 large garlic
cloves crushed

Salt and crushed
black pepper to

turkey in cold

water, Remove the

giblets and put in

cold water ina

small sauce pan,

simmer 30 minutes with a lit-
tle salt. Remove giblets, cool,
chop very fine. Add the rice
and onion to the stock,
(there should be 2 cups of
liquid) cook the rice. If not
enough liquid, add water.
Now, mix together all the
stuffing ingredients: currants,
tomatocs, Basil, garlic and
the red wine. Cool complete-
ly. If possible, do not stuff
turkeys (or chickens) with
warm or hot stuffing. Rub
the inside cavity of the turkey
with salt and pepper and
stuff with the rice and cur-
rant stuffing. Sew the back
opening with a little thread.
Fold the wings under and
place into roasting pan.
Brush the bird with a little
vegetable oi/. Pour about a
cup or so stock into the pan,
cover with foil. Roast at 350
F, basting 2-3 times. The
roasting process should be
about 2 hours 45 minutes.
This will depend on your
oven. Before completion,
remove the foil and roast to
crisp for 10 minutes. Serve
with your favorite
Thanksgiving vegetable and
starch. Serves 6-8 people.

To the thousands of
S}. John Ambulance Volunteers:

St. John Ambulance

Htyou are Interested in becoming a St, John Ambulon-s -olunteer please
contact your local St, John Ambulance bie. ich,

Breast of Turkey in Orange
Sauce

1 Ib. boneless, skinless breast

-of turkey

33% cream
juice of 2 oranges and pulp
chopped fine
3 ozs. butter
2 Tbsp. all purpose flour
I tsp. grated orange peel
salt and ground white pepper
to taste
¥ tsp. ground ginger
Method: Slice the turkey
breast into thin medallions.
Sprinkle with salt and white
pepper. Pour the cream over
the medallions and cover.
Refrigerate for 6 hours.
Select a large skillet. Melt 2
ozs. of the butter. Take the
medallions out of the cream,
coat them with the flour and
quickly panfry them until just
done. Remove and place on a
serving platter. Keep warm.
Add the rest of the butter
and the remaining flour.
Pour in the cream, juice,
pulp and the zest and bring
to simmer for 5 minutes.
Check for consistency and
flavor. Pour over the medal-
lions. Serve with your
favorite pasta and a green

Red Seediess
Grapes

Cranberries 1.99 pkg

Small Sunkist

Oranges 10 tor 99°

| Yellow Peppers 99%.
Capilano Mall
Tel 990-1044

{across from liquor store)

es,in Effect Until .
| October 14/97...’

salad. Serves 2.

Finally, a dessert. Instead
of the usual fare, a journey to
the South. Sweet potato is an
inexpensive, healthy, and
wholesome favorite.

Our Sweet Potato Pie

5-6 sweet potatoes (about 2-3
Ibs.)

4 ozs. butter

1 cup granulated sugar

1 Tbsp. vanilla

2 Tbsp. all purpose flour

Pastry: 3 ozs. Winnipeg style

cream cheese

4 ozs. butter

1 cup all purpose flour
Method: Peel the sweet

potatoes. Cut into medium

size cubes. Cover sweet pota-

to cubes with water in

saucepan. Simmer without a

lid until the potatues are fully

NEWS photo Paul McGrath

cooked. Remove and cool.
All the water should he
absorbed. Mix and mash the
potatoes. Add the lemon
juice and 4 ozs. of butter.
Mix. Add the sugar, the
vanilla, and the 2 Tbsp. flour.
Mix very well. To prepare
the pic crust: Whisk and
blend the cream cheese and
the butter. Sprinkle in the }
cup flour. Mix. Place on a
floured board and knead 3-4
times. Roll out as per a regu-
lar bottom for a pie. Use a 9
inch pie plate. Select a nice
deep heatproof glass pic
plate. They are attractive for
service as well. Place in the
sweet potato mixture smooth
the top. Bake in a preheated
oven, lower shelf for about
one hour. Test for doneness.
Cool compictely, decorate
and serve with 33% whipped
cream. Serves 6 to 8
Thanksgiving dinner guests.

| Everything You Need To
Make [t Or Dish It Out.

@ Tools and Techniques ta.
. The Store For Cooks

&

250- !6th Street > West Vancouver > Tel: (604) 925-1235
Store Hours: Mon-Thurs 9-6 - Fri 9-9 - Sat 3-6 - Sun 12-5
email: taclscooks@bcsympatico.ca

2 FOR *5”
Just in time for Thanksgiving!

% Buy 2 fresh pumpkin pies for $5.00
1 reg. price $3.95 each

we cree wren epee

FOCCACIA
BREAD
Buy 1, get 1 FREE

i]
neg. orice $1.95 1

Fro -- ooo

Westiynn Bake

r Offer valid

TURKEY and ail
the trimmings fer
Thanksgiving
bring a smile of
anticipation to
Ariane
Khatchatourians.

SAVING YOU)

: vat
(awe
Ade a

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