Palestine Magazine October 2018 - Page 35

RECIPE Turkey Pot Pie Ingredients • 2 tablespoons unsalted butter (1/4 stick), plus more for coating the dish • 2 cups pearl onions, peeled • 1 Tbsp fresh sage, finely chopped • 1 cup potato, coarsely chopped • 2/3 cup celery (leaves too), coarsely chopped • 2/3 cup carrots, peeled and coarsely chopped • Salt • Freshly ground black pepper • 3/4 cup frozen peas • 3 Tbsp fresh Italian parsley, coarsely chopped • Creamed Turkey • 1 large egg • 1 Tbsp water • 14 ounces store-bought puff pastry dough, defrosted if frozen Recipe and photo courtesy of Aida Mollenkamp, Directions 5. Turn the filling into the prepared baking dish. Whisk the egg together with the water and a pinch of salt until evenly mixed. Set aside. 6. Cut the dough to fit over the baking dish. Place the dough over the filling and tuck it into the edges of the dish. 7. Brush the dough with the egg wash and cut 10 evenly distributed slits in the top to vent. Cook until the crust is golden brown and the mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving. Triple Pork Club Directions 1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside. 2. Melt the measured butter over medium heat in a large frying pan until foaming. Add the onions and sage and cook until the sage aroma is released, about 2 minutes. 3. Add the potato, celery, and carrots and season well with salt and pepper. Cook until the carrots and onions are just beginning to soften, about 6 minutes. 4. Remove the mixture from heat, stir in the peas, parsley, and creamed turkey, and season with additional salt and pepper. Ingredients • 1/2 tsp kosher salt For the bacon mayonnaise: • 16 thick-cut bacon slices, cut in • 1/4 tsp black pepper To assemble: half crosswise • 1 Granny Smith apple • Vegetable oil, as needed • 1 Tbsp cider vinegar • 4 large egg yolks • 12 slices light rye bread • 2 tsp cider vinegar • 1 pound thinly sliced ham • 1 tsp Dijon mustard Recipe and photo courtesy of Lisa Lavery, For the bacon mayonnaise: 1. Heat the oven to 425°F and arrange the racks to divide the oven into thirds. 2. Arrange the bacon pieces in a single layer on 2 rimmed baking sheets. Bake for 10 minutes. Rotate the pans between the oven racks and continue baking until the bacon is crisped and brown, about 5 to 10 minutes more. 3. Transfer the bacon pieces to a large paper-towel-lined plate, placing additional paper towels between each layer of bacon. Carefully pour the bacon fat from the baking sheets into a heatproof measuring cup—you need 2/3 cup. (If you don’t have enough bacon fat, add vegetable oil as needed.) Discard any excess bacon fat. Let the measured bacon fat cool for 15 minutes. 4. Place the egg yolks, vinegar, and mustard in a medium bowl and whisk until combined. While whisking constantly, very slowly add the bacon fat or bacon fat–oil mixture in a thin stream until it’s completely incorporated and the mixture is thickened and creamy. Add the salt and pepper and whisk to combine; set aside. To assemble: 5. Increase the oven temperature to broil and keep a rack in the top third of the oven. 6. Halve, core, and cut the apple into 1/8-inch-thick slices. Place the slices in a medium bowl, drizzle with the vinegar, and toss to coat. 7. Place 6 of the bread slices in a single layer on a clean baking sheet. Toast in the oven, flipping once, until lightly browned, about 1 minute per side. Transfer to a work surface and repeat with the remaining bread slices. 8. Spread 1 tablespoon of the bacon mayonnaise on each bread slice. Equally divide all of the apple slices among 4 of the bread slices. Top the apples with the ham and another slice of bread. Top with the reserved bacon slices and finish with the remaining 4 slices of bread, mayonnaise-side down. Slice each sandwich into quarters and serve. OCTOBER 2018 35