Before I start with the food talk-here is the story on my silly contest : Recently, I posted the 1900th comment on Toast- myself. This seemed kind of a nice round number. The person who posts the 2000th comment (an even nicer, rounder number), and provides his/her email address along with, will receive a nice new, unread (I have my own) hardcover copy of Modern Moroccan by Gillie Basan. If it's me, or recognizable spam, the 2001st will win. Unlike your normal contest, friends and relations are eligible. However, you can expect no special help from me, guys. My 1900th is the long one with the link, on the truffled egg post, if you are counting. I'll email the winner for your address to post it. I do love to get those comments.
It's good to have some veal bones when you make broth, especially in the winter. They add so much body and boost the fortification quotient. I can seldom get enough veal bones to make a whole batch with them, but that's okay, because I really think the broth tastes better with some turkey parts added as well. I buy veal bones whenever I see a packet at the supermarket- not osso buco- now very expensive, but the much cheaper neck bones. I put them in the freezer , and when I have enough, a buy a turkey wing or two, and go to town. I love the flavor of turkey in broth.
What with the weather, and other factors, I haven't been able to do any serious food shopping for a couple of weeks, so I was glad to find a sufficiency of veal bone and a few turkey parts in the freezer. I've been putting together meals on a "what's in the house" basis, and I'm kind of pleased with this one, made with part of the broth. I had a semi-squished package of wonton wrappers, some ground turkey, and some vacuum packed baby spinach-which had to be used soon, and was no longer looking quite new enough for salad. Also a bit of nearly fresh dill.
I made some highly seasoned turkey ravioli (or kreplach, or wonton or whatever)- pretty large-2 wonton wrappers each, cut and tore the wrinkled, defective wrappers into rags and ribbons, and tossed them with some cornstarch. (That keeps them from going wodgey.) That's it, pretty much, with a few butter- wilted leek slices, and dill and spinach floating in the broth alongside. It would have been nice to have some different fresh herbs-maybe tarragon-I'd have added them if I had them. If you'd like some soup, too, you can make it easily, possibly without going to the store, if your pantry basics resemble mine.
Here's what you do:
a leek, white parts, well washed, sliced in half-moons, and wilted in butter
raggy noodles made from cutting wonton wrappers (optional)
fresh dill, snipped
Bring Winter broth to a boil in a 5 quart pot. Slide in the ravis, and cook until the turkey is done through- about 10 minutes- test one. Add remaining ingredients, except dill. Cook 1 minute. Add dill. Serve.
Winter Broth (or use a good quality boxed broth)
6 pounds bones-mixed veal neck bones with meat still on and turkey parts or bones, leftover poultry carcasses, etc.
A leek, well washed
Put all ingredients in an 8 quart pasta pot, strainer inside. Cover with water. Bring to a boil, drain, rinse with cold water. Make sure to wash off as much of the "impurities" -icky foamy stuff- as possible. This greatly decreases skimming time later. Refill, bring to a boil, reduce to a simmer, and let it barely burble on until it is delicious..at least 3 hours, probably more. Skim off foam rising to the top, from time to time. When it's done, take the works over to the sink, pull out the pasta basket, leaving the plain broth behind. Skim off anything dubious on top of the remaining broth. I like to reduce it a wee bit further, then divide into freezable containers, cool, and freeze or refrigerate.
Store bought wonton wrappers
french 4 spice powder, or other suitable seasoningin cluding some nutmeg and/or ginger
Mix everything but the wrappers together. Season fairly generously, there is just a wee bit of meat in each wonton, and lots of floopy, bland noodle. Keep noodle wrappers in a covered pile, next to a little bowl of water and the turkey mix. Line a cookie sheet with parchment. Set a wrapper square on a clear surface, and put a flattened tablespoon of turkey in the middle. Dip your fingers in the bowl of water and dampen the edges of the wrapper. Set another wrapper on top and seal with your fingers, flatteningf the whole noodle area, so there are no air bubbles, and only the filling is a lump. Set on the cookie sheet.
Repeat, until you've used up all your wrappers or filling. If there are wrappers left, tear into raggedy noodles. If filling, make tiny meatballs. If you are not making soup today, you can freeze these guys on their cookie sheet, and when they are stiff, transfer to a freezer bag. cook frozen ravis 2-4 minutes longer than fresh.
This is a nice warming supper, especially for a person with, say, a sore shoulder from scraping ice off steps and/or a cold.