What to cook this week
Hello. For a long time my favorite order was a hot turkey sandwich with extra gravy and cranberry sauce, sometimes with mashed potatoes, often with fries. It was, for me, the pinnacle of cheap luxury: a savory cake of turkey and white bread under a glossy fondant of sauce.
Then either I got fancy or the dinner standards slipped, and the sandwich lost its appeal to me. I moved on to deluxe cheeseburgers, the occasional grilled cheese with bacon.
Until I started making turkey sandwiches at home, that is to say: an easy-to-prepare meal balm that brings delight and indulgence every time. I use turkey thighs in my recipe (above), but you can also use sautéed turkey breast or cutlets. (Turkey cutlets won’t provide the stock that the skin of an oven-roasted thigh or breast means your sauce may be bland. Enhance it with reduced chicken broth and probably a bit of extra salt.)
Proteins, lipids and carbohydrates. It’s a great Sunday dinner, American style. As for the rest of the week…
I like this simple, easy, creamy five-ingredient miso paste, which I usually top with grated nori and sometimes sautéed shrimp. It’s incredible.
look at this slow cooker kofte in tomato and lime broth, the spicy meatballs bound with yogurt and cooked with cherry tomatoes until everything becomes jammy. Lime isn’t a secret ingredient, of course. But it certainly acts as one, subtly bringing the whole dish together.
Complete, also known as ful medames and foul mudammas, is a Somali-style bean stew, versions of which can be found in East and North Africa, and across the Middle East. This version smashes canned beans into spicy, onion-speckled tomatoes. (Eaten with eggs, it is ideal for suhoor or iftar meals during Ramadan.)
And then you can end the week with salmon soba noodles. It’s neat: you poach the salmon in a napa cabbage and tofu soup, then pour it all over the soba and top with grated daikon and a ponzu-shallot sauce. Nice!