Recipes What’s For Dinner? Autumnal Arugula-Apple Saute

On Monday night, I cooked a turkey breast roast. With some roasted Brussels Sprouts and pan gravy, it was a fine dinner. I cubed the rest of the roast, and this week I’ve been using up the cubes in various ways. The turkey-black bean burrito on a whole-wheat tortilla. The turkey cubes in my antipasti salad at lunch. Tonight’s meal might be my favorite of this week’s leftover turkey dishes. An Autumnal Arugula-Apple Sauté in just 15 minutes flat.

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Recipes Recession-Proof Recipes: Savory Green Curry

In a time of high food costs, people often look to cheaper proteins, but I think turkey is often overlooked because of its association with winter holiday meals. Turkey is a flavorful, inexpensive meat, and if you get a small bird (some stores even sell half-birds or breast roasts), you don’t have to spend all day cooking it. Just wash it, dry it, give it a quick massage with some oil, salt and pepper, set the oven to 375°F, put the bird (or half-bird, or whatever) in a roasting pan, set the timer for 15 minutes per pound of meat and go find something else to do for a while.

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Recipes The Trouble with Truffles

“Ye, the first parents of the human race, whose gourmandise is mentioned in history, you who ruined yourself for an apple, what would you not have done for a truffled turkey?” — Jean Antheleme Brillat-Savarin, The Physiology of Taste Unless you live near the forest and keep a trained pig, black truffles are a luxury item. An ounce is of those things you really can’t justify purchasing. There’s always something else that’s more practical, more important… A bill.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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