Dan’s Papers November 26, 2010 danspapers.com Page 47
& SIMPLE ART OF COOKING by Silvia Lehrer
How many times have you heard the comment, “The best things about Thanksgiving dinner are the leftovers?” No matter what size turkey you prepared, what with all the Thanksgiving trimmings, there’s bound to be ‘encores’. Love it or loath it, Thanksgiving leftovers are here to stay. As you ponder what to do with turkey leftovers and the desire to eat lighter, consider turkey stuffed crepes with a savory filling of turkey and whatever vegetable leftovers you choose to wrap in the crepes. Sauteed mushrooms, spinach or Swiss chard with fresh herbs is also ideal. The crepes can be prepared ahead and refrigerated for a couple of days while you take a breather on Black Friday. The turkey meat safely removed from the carcass soon after the party’s over can be refrigerated for a couple of days then ready when you are to stuff the crepes, heat and serve. Turkey shepherds pie with sweet potato crust is another favorite for the remains of the day. Just pile your vegetables and turkey leftovers in a bowl; transfer to a baking dish and spread mashed sweet potatoes
over the top and bake. Any leftover cranberry sauce sitting in one of those little containers in your refrigerator will make a fine addition. Don’t you just love it when clearing out the fridge results in new and tasty ways to enjoy leftovers?
MUSHROOM, SPINACH, TURKEY STUFFED CREPES Serves 4 to 6 oil. Whisk to gradually incorporate flour until smooth. Cover bowl and let rest one hour or more.
For the crepes 1 cup all-purpose flour 2 eggs lightly beaten 1/2 cup milk 1 cup water 1/2 teaspoon salt 1 tablespoon vegetable oil 1 teaspoon unsalted butter For the filling 2 tablespoons extra-virgin olive oil 1 shallot, finely chopped 1/2 pound shitake mushrooms, trimmed and thinly sliced 1/2 pound baby spinach, washed and coarsely chopped 1 to 2 teaspoons fresh thyme leaves Kosher salt and freshly ground pepper to taste Freshly grated nutmeg to taste 1 1/2 cups leftover cubed turkey meat 1. Sift flour into a mixing bowl and make a well in the center. Pour in beaten eggs, milk, water, salt and
4. Spread about 3 tablespoons filling over half of each crepe then fold other half over the filling. Arrange (continued on next page)
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3. Heat olive oil in a skillet and add the shallot. Stir occasionally to soften, about 2 to 3 minutes. Add the mushrooms and saute for 2 to 3 minutes then add spinach and cook together, tossing for another 2 to 3 minutes. Season with salt, pepper and nutmeg to taste. Add the turkey and mix again. Taste for seasoning. Can be prepared ahead.
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2. Place crepe pan over medium het for a few seconds. Add butter: tilt pan to rotate and coat pan with butter. Ladle about 3 tablespoons butter into pan and quickly rotate the pan until butter coats the bottom. Cook each crepe until lightly browned and edges bubble. Flip the crepe and cook for 20 to 30 seconds longer. Set each one aside, ‘lacy’ side down to cool and ready to fill. Can be prepared ahead.
Published on Nov 26, 2010
Published on Nov 26, 2010
Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...