For Thanksgiving I always cook my turkeys “Sous Vide” and this year was no exception. See my post “Sous Vide Turkey.” It turned out amazing, as usual. Since it was just Mary Jo and myself, a whole 24# turkey was more than we could eat on Thursday, so like most Americans, we have leftovers for a few days. Saturday came around and we were still working on the first turkey breast and leg/thigh that I seared on Thanksgiving, and I hadn’t gotten around to the second set. So, I decided to smoke the second breast and leg/thigh for dinner on Saturday.
Agnolotti is a stuffed pasta that comes from the Piedmont region of Italy. Agnolotti are similar to ravioli, but they have a unique shape with two large dimples that assist in “trapping” sauce. I find them much easier and faster to make than ravioli, once you have mastered the technique. The filling in this recipe is a spinach-ricotta mixture, but they can be filled with everything from roasted vegetables and cheese, to braised meats and seafood.
Clafoutis is a dish we prepare on my Foodie Trips to Provence. Traditionally it is made with fresh cherries which are abundant in the region, but I often make it with other stone fruit like plums, peaches, apricots or nectarines. It is also great with berries, pears or fresh figs. It can be prepared in a large baking dish or in small individual-sized ramekins, while usually thought of as a dessert, it also makes a nice breakfast dish.
Roti is a flat bread that is very simple and quick to make and is similar to Pita Bread. Roti came to the Caribbean from India and has become a local staple in many islands, especially Trinidad and Tobago. India’s influence in Caribbean cuisine is very apparent and curry dishes are a prime example. In Aruba, curried goat stew was very popular and roti is the perfect “utensil” for mopping up the sauce on your plate. Roti can also be filled with ingredients and rolled up to form a sandwich wrap.
The island of Aruba remains part of the Dutch Kingdom, so the Dutch influence is prevalent in everything from architecture to cooking. Keshi Yená is a dish that was originally made by filling an empty shell of a scooped out Edam or Gouda cheese with a spiced chicken or beef mixture and baking it.
Adding puréed spinach to pasta dough transforms it into a brilliant green color. Use the Spinach Dough to make any shape of pasta from Fettuccini and Pappardelle to Tortellini and Ravioli. When you use a colored (beet or spinach) dough for a stuffed pasta like ravioli, use a contrasting colored filling (like goat cheese) for a dramatic effect.