2008 Woodie Awards
The Cooking Corner
Ali Carlson
Issue date: 11/15/07 Section: Feature
- Page 1 of 1
Turkey Sloppy Joes
1 tablespoon olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion, minced
1 garlic clove, minced
Coarse salt and ground pepper
3 tablespoons tomato paste
3/4 pound ground turkey (dark meat)
1 can (28 ounces) crushed tomatoes
2 tablespoons dark-brown sugar
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
4 whole-wheat hamburger rolls, split
Directions
In a large saucepan, heat oil over medium; add carrots, onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, four to five minutesa.
Add tomato paste and cook, stirring, one minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, four to five minutes.
Add tomatoes, sugar, vinegar and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls.
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Potatoes with Broccoli
12 small russet potatoes (about 8 ounces each), pierced with a fork
Coarse salt
2 heads broccoli (1 1/4 to 1 1/2 pounds each), trimmed and cut into florets
3/4 cup unsalted butter (1 1/2 sticks), softened
1/4 cup extra-virgin olive oil
Freshly ground pepper
Directions:
Preheat oven to 400 degrees. Bake potatoes until tender, one hour.
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add broccoli and cook until very tender, about 8 minutes. Transfer to ice-water bath to stop cooking. Drain well. Set aside.
Cut potatoes lengthwise, removing 1/2 inch off tops; set tops aside. Holding potatoes with a kitchen towel to protect your hand, scoop out flesh, leaving about a 1/2-inch-thick shell on skins; discard flesh of two potatoes. Pass remaining flesh through a ricer into a large bowl.
Add broccoli to bowl with potatoes. Using a pastry blender or potato masher, mash broccoli and potatoes together. Add butter, oil, 2 teaspoons salt, and 1/2 teaspoon pepper; mash until combined. Season potato shells with salt and pepper. Spoon potato mixture into shells. Cover with reserved tops. Transfer to a rimmed baking sheet. Cover sheet with foil and bake until heated through, about 15 minutes. Serve immediately.
1 tablespoon olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion, minced
1 garlic clove, minced
Coarse salt and ground pepper
3 tablespoons tomato paste
3/4 pound ground turkey (dark meat)
1 can (28 ounces) crushed tomatoes
2 tablespoons dark-brown sugar
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
4 whole-wheat hamburger rolls, split
Directions
In a large saucepan, heat oil over medium; add carrots, onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, four to five minutesa.
Add tomato paste and cook, stirring, one minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, four to five minutes.
Add tomatoes, sugar, vinegar and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls.
-----------------------------------------------------
Potatoes with Broccoli
12 small russet potatoes (about 8 ounces each), pierced with a fork
Coarse salt
2 heads broccoli (1 1/4 to 1 1/2 pounds each), trimmed and cut into florets
3/4 cup unsalted butter (1 1/2 sticks), softened
1/4 cup extra-virgin olive oil
Freshly ground pepper
Directions:
Preheat oven to 400 degrees. Bake potatoes until tender, one hour.
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add broccoli and cook until very tender, about 8 minutes. Transfer to ice-water bath to stop cooking. Drain well. Set aside.
Cut potatoes lengthwise, removing 1/2 inch off tops; set tops aside. Holding potatoes with a kitchen towel to protect your hand, scoop out flesh, leaving about a 1/2-inch-thick shell on skins; discard flesh of two potatoes. Pass remaining flesh through a ricer into a large bowl.
Add broccoli to bowl with potatoes. Using a pastry blender or potato masher, mash broccoli and potatoes together. Add butter, oil, 2 teaspoons salt, and 1/2 teaspoon pepper; mash until combined. Season potato shells with salt and pepper. Spoon potato mixture into shells. Cover with reserved tops. Transfer to a rimmed baking sheet. Cover sheet with foil and bake until heated through, about 15 minutes. Serve immediately.
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