LCBO Food & Drink Holiday 2018

transforming turkey from page 142

4 Stir in rice. Toast in pan for 3 minutes then add wine. 5 Reduce heat to medium-low. Continue to stir until all the liquid has been absorbed by the rice, about 3 minutes. 6 Add saffron to turkey stock and stir into rice. Increase heat to high and bring mixture to a quick boil. Place lid on risotto and place in oven until rice has absorbed all the liquid, about 15 minutes. 7 Remove from oven, stir in cauliflower (and any roasted bits in the pan), Parmesan cheese and turkey (if using). Garnish with fresh thyme leaves and more Parmesan cheese. Serve immediately. Serves 6 FORTIFIED TURKEY STOCK So many people toss the turkey carcass once their holiday meal is over. This recipe is worth the rescue. It is super easy and very cheap, as you already have the carcass. Use it for soups, stews or even just to cook vegetables. It will give a deep, umami flavour to whatever dish 1 Break the turkey carcass into parts small enough to place in a large pot. Remove any meat from bones and set aside. If there’s any jus or odd inedible bits left over, place them in the pot, too. Cover bones with cold water and bring to a boil. Lower heat to a simmer and remove any scum that rises to the top. 2 Add in onion, carrot, celery, garlic cloves, bay leaf and parsley. Continue to simmer, un- covered, until liquid reduces by half, about 2½ hours. 3 Discard vegetables and bones. Strain liquid through a fine-mesh sieve. Let cool and then refrigerate until fat rises and solidifies at the top of stock, about 3 hours. 4 Remove fat and keep stock refrigerated until ready to use or freeze for later use. Makes 1.5 L you apply it to. 1 turkey carcass 1 large onion, halved, with skin on 2 carrots, roughly chopped 2 celery stalks, roughly chopped 5 cloves garlic 1 bay leaf 1 small bunch (about 12 sprigs) parsley

ITALIAN “CLUB” SANDWICHES

There’s no reason to settle for a sub-par slapped-together sandwich when you’ve got turkey leftovers. Elevate themwith this Italian-inspired turkey club made with guanciale, arugula and a homemade spicy bomba sauce. Guanciale (Italian cured pork jowl) stands in for bacon in this recipe. Often fattier, it has a more delicate texture and a seductive porky flavour. You can find it at specialty delis and some butcher shops. The kick of this sand- wich comes from the homemade spicy bomba, a sauce made from hot cherry peppers, garlic, eggplant and mushrooms. Stacked with a thick layer of mayonnaise and fresh tomatoes, this sandwich is a reason to cook a turkey, holiday or no holiday. 8 slices guanciale, ¼ inch (5 mm) thick ¼ cup (60 mL) mayonnaise 8 slices focaccia bread, toasted 1 cup (250 mL) arugula 8 tomato slices (about 2 medium tomatoes) 8 slices of turkey, ¼ inch (5 mm) thick ¼ cup (60 mL) Bomba Sauce (recipe next page) 1 Place slices of guanciale in a medium skillet and heat over medium. Cook until deep red and crisp, about 12 minutes, stirring often. 2 Remove guanciale slices from pan and place on a paper-towel-lined plate. 3 Spread 1 tbsp (15 mL) mayonnaise on a slice of bread. Top with ¼ cup (60 mL) arugula, 2 tomato slices and 2 slices of turkey. Layer 2 pieces of the guanciale on top of turkey. Spread 1 tbsp (15 mL) Bomba Sauce on another slice of bread to close the sandwich. Repeat with remaining ingredients to make 3 more sandwiches. Makes 4 sandwiches

TURKEY STOCK RI SOTTO Once the turkey has been sliced, eaten and enjoyed and only the carcass remains, an eco- nomic and delicious opportunity awaits. Tur- key bones make an amazingly rich stock that can be paid forward into this warm, comforting risotto. Roasted cauliflower and saffron flavour this oven-baked risotto that comes together in no time. Your stock will stay good in the re- frigerator for up to a week or it can be frozen, which gives you the freedom to make this gor- geous risotto recipe when the mood strikes. Even if you don’t have leftover turkey, the stock gives this recipe lots of turkey flavour. 1 head cauliflower, cut into 1 inch (2.5 cm) florets 3 tbsp (45 mL) olive oil, divided 1 tsp (5 mL) salt 3 shallots, thinly sliced or 3/4 cup (175 mL) 1½ cups (375 mL) arborio rice ½ cup (125 mL) dry white wine 8 threads of saffron 4 cups (1 L) Fortified Turkey Stock (recipe follows) 1 cup (250 mL) grated Parmesan cheese, plus more for garnish Up to 1 cup (250 mL) leftover turkey meat (optional), finely chopped 1 tbsp (15 mL) fresh thyme leaves 1 Preheat oven to 400°F (200°C). 2 Toss cauliflower florets in 2 tbsp (30 mL) olive oil and salt. Place on a baking sheet in a single layer. Roast until golden, about 35 min- utes, flipping florets halfway through cook time. 3 Meanwhile, heat the remaining olive oil in a large Dutch oven or a covered saucepan over medium heat. Add the shallots and cook until translucent and fragrant, about 5 minutes, stir- ring often.

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218  FOOD & DRI NK HOLIDAY 2018