Posted by Robin Bellinger, June 30, 2008 at 1:15 PM
One of my favorite sandwiches is roast turkey and coleslaw on a Kaiser roll. I happened to overhear someone order it at the inauspicious looking but better-than-average deli near my first office, and I’ve been hooked ever since. I’m always interested to get people’s reactions to this combination because some think it sounds perfectly normal while others think coleslaw belongs in a little cup on the side and nowhere else.
Since most anonymous delis don't do this sandwich as well as that one I used to frequent, a homemade version was in order. I roasted a turkey breast and shredded a cabbage. Since I’ve never managed to track down a Kaiser roll I like outside of a deli, a hamburger bun stood in; any bread you like should do, really, and it occurred to me afterward that rye bread might have been especially excellent. Although the turkey was a little dry, this sandwich won high marks not just from me, a coleslaw fanatic, but also from Andrew, who doesn’t like coleslaw much at all. The perfect dessert for this lunch is a ripe peach.
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Posted by Lucy Baker, June 5, 2008 at 1:15 PM
From beef to veggie, tuna to mushroom, mini-slider to double-decker, I love burgers of all kinds. The one patty that can prove problematic? Turkey.
It's hard to keep ground poultry from drying out. Even carefully cooked chicken and turkey burgers often end up crumbly, tasteless, and browned uniformly all the way through, as opposed to charred on the outside and juicy and pink at the center.
The Splendid Table's How to Eat Supper includes a recipe for lush, succulent turkey burgers bursting with flavor. The secret to avoiding desiccation? Blending browned onions and garlic into the meat. Once formed, the burgers are stuffed with cubes of cheddar cheese and cooked in a nonstick skillet over moderate heat. The results are so delicious you won't even miss the beef!
Win 'The Splendid Table's How to Eat Supper'
This week we're giving away copies of The Splendid Table's How to Eat Supper. Click here for a chance to add it to your collection.
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Posted by Adam Kuban, January 12, 2008 at 12:00 PM
The January/February issue of Everyday Food is dedicated to "Light Done Right" dishes: main course salads, puréed vegetable soups, even brownies that use applesauce in place of butter. Since I just spent weeks stuffing myself with high-fat holiday fare and guzzling festive cocktails, it couldn't have arrived in my mailbox at a better time. After perusing all the recipes, I decided to make the Light Turkey Meatballs from the issue and then turn them into Mini Barbeque Meatball Sliders.
The recipe came together fairly quickly—basically, you throw all the ingredients together in a bowl and mash them up with a fork—but I did find two discrepancies. First, the yield is listed as 35 meatballs, each about 2 tablespoons in size. My meatballs were about half as big, and I came out with only 34. Second, the procedure calls for freezing the meatballs on a cookie sheet for one hour to set their shape, but I found mine needed two hours to really firm up.
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Posted by Adam Kuban, November 19, 2007 at 12:45 PM
The following recipe was provided by Serious Eater Karen Resta, as part of her essay A Modern Woman's Thanksgiving.
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Posted by The Serious Eats Team, November 9, 2007 at 8:00 AM
When we talked to Cook's Illustrated publisher Chris Kimball about the November 2007 issue of the magazine, we asked for his turkey recipe. You may not be able to get a fresh turkey from your neighbor across the street, like Kimball did, but you'll be able to cook a turkey just as moist and flavorful.
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Posted by Ed Levine, September 11, 2007 at 3:30 PM
In Louisville, Kentucky, says John T. Edge, author of Southern Belly: The Ultimate Food Lover's Companion to the South
, the Brown Hotel "has been the epicenter of the social whirl. Debutante parties, Christmas balls, weddings by the score."
The Hot Brown Sandwich, Edge says, was created by the hotel's chef a few years after the place opened and is "the ideal hangover food." Click through to the recipe, and see if you agree.
If you'd like to read more about The Brown Hotel, the Hot Brown Sandwich, and other Southern delights, grab a copy of Southern Belly for yourself.
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Posted by Nick Kindelsperger, July 20, 2007 at 4:45 PM
Don’t take me for a heretic. I would have never, ever made this recipe if hadn’t come home all tired and beat from work and my girlfriend had it waiting for me. I don’t have much patience for anything trying to be a hamburger that’s not a hamburger. I don’t even like it when ingredients are added to hamburger beyond salt, which makes most turkey burgers among my least favorite food items. Most are overly dry and bland, or so overstuffed with random ingredients as to resemble bad meatloaf. So imagine my surprise when I tasted this one—ripped from Real Simple magazine—and it was juicy.
Best part is, none of those saliva-inducing droplets came from added fat. Thank those shredded carrots and zucchini stuffed inside for keeping everything moist and ready for the grill. It won’t be replacing beef-based burgers anytime soon, but for those wanting to take a break from the excessive fat or just looking to improve their shape before the beach clothes come out, here’s one substitute I can get behind. And as everything should be from a magazine called Real Simple, it was a breeze to complete.
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