Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Spaghetti with Smoked Turkey and Leeks
Deli turkey goes upscale. This recipe is also a good place to use leftover turkey or roast chicken. Ham tastes great here, also.
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 tablespoon butter
3 leeks, white and green parts only, split lengthwise, cut crosswise into thin slices, and washed well
1 teaspoon salt
1/2 cup canned low sodium chicken broth
1 cup heavy cream
1/2 pound smoked turkey breast, sliced about 1/8-inch thick and cut into 1/4-by-1 1/2-inch strips
2 tablespoons fresh parsley, chopped
1/4 teaspoon fresh ground black pepper
3/4 pound spaghetti




In a large frying pan, melt the butter over moderate heat. Add the leeks and salt and cook, stirring occasionally, until the leeks are tender, about 10 minutes.

Add the broth, increase the heat to moderately high, and simmer until the liquid is reduced to about 1/4 cup. Stir in the cream and bring to a simmer. Reduce the heat and simmer until slightly thickened, 2 to 3 minutes. Stir in the turkey, parsley, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce.


Wine Recommendation: The smokiness of the turkey will be best with a red or white wine with lots of acidity. For a red, look for a pinot noir from Oregon. For a white, try a riesling from the Alsace region of France.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//