This week's recipes from the L.A. Times Test Kitchen
Food deputy editor Betty Hallock gives us some more ideas for our Thanksgiving leftovers by revisiting the turkey sandwich:
This week, the leftover-turkey sandwich looms especially large. According to the National Turkey Federation, 91% of Americans eat turkey -- about 675 million pounds of it -- for Thanksgiving. And much of Thursday's bird will probably end up between a couple of pieces of bread. So, what better time to revisit the turkey sandwich?
The turkey sandwich has made something of a coast-to-coast comeback, and the latest renditions are a far cry from the cracker-dry club.
Hallock chats with L.A. chefs Michael Voltaggio, Ricardo Zarate and Judy Han, scoring recipes for their turkey sandwiches that will have you looking at holiday leftovers in a whole new light.
Food also explores the surprisingly easy world of homemade mustard. Soak some seeds in the liquid of your choice, add a little seasoning, maybe a few flavorings, and you have a custom condiment all your own!
This week's recipes include:
- Turkey sandwich with kabocha spread and chutney
- Turkey with melted Camembert and mostarda
- Turkey sandwich with fried sweet potatoes and aioli
- Roman mustard
- Beer and caraway mustard
- Dried cranberry mustard
- Hard cider mustard
- Herbed honey mustard
- Spinach truffle mac from The Beachcomber
When you try one of this week's recipes or any L.A. Times recipes, let us know! Upload a photo onto the "Our recipes, your kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
-- Noelle Carter
Photo: A turkey sandwich made with buckwheat bread, kabocha squash whipped with creme fraiche, applewood smoked bacon, hot carved turkey, romaine and cranberry chutney prepared at Mendocino Farms in West Hollywood. Credit: Christina House / For The Times