A moment of silence for the last turkey post...
Boiled down the last of the bones the other night, and used the stock to make this beautiful porridge (which I will give the alternate name of "Chinese risotto," as per Claire's request):
It's just regular porridge with chopped spinach cooked in from the start so it disintegrates and dyes the rice green, with shredded turkey added towards the end. The first photo is a shot of it before it's completely ready. It looks a little watery around the edges, and the grains of rice are intact. The second photo is when it's ready to eat: very thick and gooey like oatmeal, with the rice almost completely fallen apart. Not as pretty, but much tastier.Here's a project for you readers: what should I name this dish? It's so pretty, it needs a name. So far I'm going with Jade Rice, but I'm open to suggestions.
1 comments:
miss you pei
you are, after all, my long lost sister. this dish is what i used to really associate fondly with thanksgiving. i don't much care for the old fashioned dry roast t-bird from the pre-brining days. i think the nation should convert to buffalo for thanksgiving.
anyway! my mom would boil down the carcass like you did, and use it to make thick rice porridge, to which she'd add chopped chinese veggies (usually some kind of bai tsai). finally, soy, sesame oil, and white pepper to taste. i could eat ladle after ladle of that stuff for days afterwards.
as for a name, i don't care. but thanks for another fond memory.
ed in sf
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