Our dear friend Loretta Paganini is back and showing us some tricks in the kitchen! See how you can make a new dinner with your Thanksgiving leftovers!
Loretta Paganini School of Cooking
Thanksgiving Leftovers Pasta Soufflé
1 lb. penne pasta
2 cloves garlic, minced
1 lb. turkey, roasted, skinned and diced
10 oz. green beans, blanched
2 cups carrots, peeled, diced and blanched
2 cups zucchini, diced and blanched
1/2 onion, minced very fine
1/4 cup extra virgin olive oil
1/4 cup dry white wine
6 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
2 cups whole milk, warmed
1 tsp. dry mustard
1/4 tsp. fresh ground nutmeg
4 egg yolks
6 egg whites
1/4 cup pecorino cheese
1 Tbsp. grated Parmigiano Reggiano cheese
1 tsp. sea salt
1/2 tsp. freshly ground white pepper
1 tsp. fresh parsley, chopped
Butter, at room temperature for greasing the soufflé pan and tossing with breadcrumbs.
Prepare a large pot of water. Bring it to a boil add salt then pasta. Cook the pasta until pasta is “al dente” about 7-8 minutes. Use room temperature butter to grease an 8-inch soufflé mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes. Preheat oven to 375°F.
Melt butter in a 3-quart sauce pan, add shallots and garlic and sauté until shallots are translucent. Add flour and stir to create a roux, stir in the milk. Cook at high heat until it coats the back of a spoon. Sprinkle nutmeg, dry mustard, cheeses, salt and pepper into the cream sauce. Cook at high heat until sauce is reduced and thickened.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the cheese mixture, constantly whisking. Remove from the heat and add in the turkey, blanched green beans, zucchini and carrots. Stir until incorporated.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar or salt until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Toss pasta with sauce. Sprinkle with fresh parsley and more Parmigiano cheese. Pour the mixture into the soufflé pan. Fill the soufflé to 1/2-inch from the top. Place on top of an aluminum pan. Bake in the oven for 35 minutes and serve immediately.
Mixed Green Salad with Pecans, Apples and Cranberry Vinaigrette
8 cups mixed baby salad greens
2 apples, julienned
1/4 cup dry cranberries
1/2 cup candied pecans
1 cup extra virgin olive oil
1/2 cup cranberry juice
1/4 cup orange juice
1/4 cup red wine vinegar
1 Tbsp. honey
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
Place cranberry and orange juice in a blender or food processor. Add red vinegar and honey. With the machine running on low, add the oil in to form an emulsion. When you have reached the desired consistency, add salt and pepper to taste. Serve immediately or store in the refrigerator for up to one week.
Wash and dry the greens and place in a large bowl. Toss with vinaigrette. Sprinkle with candied pecans, dry cranberry and apples, and serve.