I sometimes make Turkey Ragu , when the Turkey is on sale .
I use this turkey , as its more than a lbs and works for baking etc because its thicker , thus easier to bake ' rare-er '
Ive made this many times in the past , and this time decided to try canned tomatoes , rather than prepared sauce. I was looking for minimal added salt
Tj's used to have a no-added salt can , but no longer . tired MarketBasket NAS , and Tj's Cento SM's.
MB has about 1/2 the salt of the SM tomatoes. both tasted tomato-ey to me , with little difference. the SM had a slight citric acid bite , but none
mentioned on the label . MB did add CA , but it was not pronounced . SM had a ugly large sprig of basil . removed.
This time I finely minced 1 lb of brown button mushrooms , a la cuisinart , and reduced
deglazed and reduced w a red wine from TJ's
remarkably nice. full body and mouth feel , no benzine , and not bone dry ,l but quite nice . $ 4.99. I bought 4 cases.
the dreaded basil , SM , was removed.
the two cans of tomatoes , the mushrooms , reduced wine ( 1/3d bottle , 1/2 bottle next time ) and Penzey's Tuscan seasoning . it has some anise in it.
which I like for ' Italian Taste ' otherwise , anise is not for me.
turkey added. not browned , on purpose . less work.
mashed together w a hand masher.
decided to add a little Benton's bacon.
I cut the 1 lbs packs of BB in 1/2 , then Vac and freeze . its very potent so I use it as a flavor enhancer
I lightly saute , about 1/2 cooked and add the bacon and fat to the iPot
iPot'd for 40 min , on HP. it takes 20 minutes to get to pressure , initial use of the iPot.
Natural release , as Im in no hurry , and this prevents tomato splatter on the top
mash the mass again w the hand masher
then I add some cream cheese , sort of a late panade , but I like the flavor. this is 1/4 lbs , but Ill use 1/2 lbs next time.
I add it now as it might scorch on the bottom of the iPot. 20 more minutes or so . not critical
almost final result . note the bacon fat , and a globule of CC. as cooking is finished , I add Dorot Fz basil
now I cool the pot in a deep sink , w cold water
eventually the pot floats
if you leave the cold running water unattended , the pot , once floating , will slowly swim over to the water , and get dunked.
I don't advise that.
Bernoulli's Principle.
https://en.wikipedia.org/wiki/Bernoulli's_principle
as Bernoulli was French , not Itallian , the principle was probably discovered while cooking . but it applies to Airplanes it seems.
after cooled , added to plastic containers
refrigerated , then frozen , then VacBagged for later deliciousness
this is very easy to do , as each step is not time dependent . Why go to this effort ? because ...
new full sized Micro
which fits the
FastaPasta , resulting in
and this result is delicious .
Green Salad ? Campari tomatoes Garlic Bread ?
didnt get to that part , but will .
Bon Appetit , as Bernoulli would have said.
P.S.: there were actually 6 containers . I kept one refrigerated
and have been enjoying that one for a few days.
