books and media

Spring Recipe: &#8216;Fresh&#8217; Pea Soup

butter

leek, trimmed, washed and sliced

russet potato,

chicken broth

(6 cups) frozen peas

Salt and pepper

We use organic frozen peas to make this beautiful bright-green soup. Adding them to the pot at the tail end of the cooking time preserves their sweet flavor and vivid green color. It&#x27;s lovely garnished with lots of snipped fresh chives, dill or chervil. Adding a small dollop of creme fraiche, sour cream, or whipped cream to each serving is pretty delicious, too.

The Kitchn

Dana Velden

Step 1

Melt the butter in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft but not colored, about 10 minutes.

Step 2

Add the potatoes and chicken broth to the pot and cook until the potatoes are tender, about 20 minutes. Add the peas and season with some salt and pepper. When the peas are heated through, about 1 minute, remove the pot from the heat.

Step 3

Working in batches, puree the soup in a blender. For a smoother texture, pass it through a strainer into a bowl, discarding the solids. Taste the soup and season it with more salt, if you like, as it will probably need it.

Step 4

Return the soup to the pot and warm it over low heat. Or, cover and refrigerate it until cold. Serve the soup hot or cold.

Pati Jinich&#8217;s Mexican Thanksgiving Turkey

garlic cloves, unpeeled

broth

bitter orange juice white vinegar

oregano,

cumin

allspice

black pepper

heavy-duty plastic bag large enough to hold the turkey

Unsalted butter

red onions, sliced

tomatoes

banana leaves (optional)

unsalted butter

all-purpose flour

Sara Kate Gillingham

Place the garlic on a baking sheet or in a broiler-proof skillet. Broil, turning halfway through, until the papery skin of the garlic is burned and the cloves soften, about 6 to 9 minutes. Peel. In a blender or food processor, working in two batches, combine the garlic with the achiote paste, chicken broth, bitter orange juice, oregano, cumin, allspice, salt, and pepper and puree until smooth.

Slide the turkey, breast side down, into a heavy-duty plastic bag large enough to hold the turkey. Pour the marinade into the bag and massage it into the bird, working it into the cavity and all the crevices. Place the bag in a roasting pan and refrigerate for at least 12 hours, or up to 48 hours, turning the bird a couple of times to redistribute the marinade.

Set an oven rack in the lowest position and preheat the oven to 450°F. Butter a baking dish.

Spread the onions and tomatoes in a large roasting pan. Set the turkey, breast side up, on top of the vegetables in the pan (reserve the marinade). (Optional: stuff the main cavity with as much stuffing as it can hold. Place the rest of the stuffing in the baking dish; cover and refrigerate.) Close the cavity by crossing the legs and tying with butcher’s twine. Tuck the wing tips under the turkey. Pour the remaining marinade over the turkey.

Step 5

Step 6

Cover the turkey with the banana leaves, if using. Cover the top of the pan with aluminum foil, sealing it as best as you can. The less steam that escapes, the better. Reduce the oven temperature to 350°F, place the turkey back in the oven, and roast for 3 1/2 hours (or for at least 12 minutes per pound).

Step 7

Remove the turkey from the oven and carefully remove the foil and leaves, being careful, as the steam is hot. Baste the turkey generously. Raise the temperature to 400°F and return the turkey to the oven and roast for 15 minutes more. The meat should be completely cooked through and nearly falling off the bone. Remove the turkey from the oven and let it rest, loosely covered with aluminum foil, while you make the gravy. Leave the oven on.

Step 8

Meanwhile, strain the cooking juices into a medium saucepan, pressing on the solids with the back of the spoon to get as much liquid as possible; discard the solids. Set aside 1 cup of the liquid for the reserved stuffing. You will make gravy with the rest. Melt the butter in a saucepan over medium heat. Sprinkle the flour on top, mixing well with a wooden spoon, and cook for 3 to 4 minutes, letting it gently bubble, until the roux is golden brown. Add the rest of the liquid and simmer for 12 to 15 minutes, stirring occasionally, until it is a brick color and has thickened to the consistency of light cream.

Step 9

While the sauce thickens, pour the reserved 1 cup liquid over the stuffing in the baking dish and bake for 20 minutes, or until it is hot throughout and the top is crisped.

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