Receta Turkey Meatloaves with Red Pepper Sauce
I first wrote this post way back in 2010 when the blog was still quite new. This year, Memorial Day put a crimp in my writing as we were up to our ears in gardening and celebrating the start of our being in the Hamptons more and more. So when I went searching for something to share with you today, I came across this recipe. It surprised me to see that it never attracted an audience because it really is worth making. Even if you, like me, have
very little fondness for ground turkey. I’ll grant all those who extoll its low-fat virtues that it’s about as low as you can go, but to me it’s also low on taste and low on juice and low on
my list of things I love to cook. But an article in an old Food and Wine
intrigued me. It was entitled “French food that won’t make you
fat”. Now there’s something I can sink my teeth into. And it has a
very solid pedigree. Its inventor is the chef Sandro Gamba who cooked
under Joel Robichon and Alain Ducasse, was Food and Wine magazine’s Best
New Chef of 2001.
Apparently tired of rendering French classics at Nomi, in Chicago’s Park Hyatt
Hotel, Chef Gamba quit his job and began to look for a place where he could cook
“cleaner” and healthier versions of his mentors’ specialties. He landed
at the Four Seasons in Westlake Village, CA which welcomed his healthy approach
at all five restaurants on the property. Unfortunately, visa problems sent him back to France where he spent two years at Sofitel headquarters as their Corporate Chef. From there he went on to Geneva where he was the Food and Beverage director at the Intercontinental. Now, and for the last two years, he's been the Executive Chef at the Emirates Palace Hotel in Abu Dhabi. I have to wonder if he's introduced his staff of 300 (!) to the virtues of his turkey meatloaf. But I do know I'd like to re-introduce it to you.
2.
- Add the turkey and cooked vegetables to a
- large bowl. Add the egg whites, panko, cottage cheese, 2 teaspoons
- of salt and 1/2 teaspoon of white pepper. Knead until blended and put into the
- metal pan. Place the pans on a baking sheet and bake in the upper third of the
oven for 35 minutes or until an instant-read thermometer registers 160°. Remove
from the oven and preheat the broiler.
3.
Meanwhile, in a skillet, heat 2 tablespoons of
the oil. Add two-thirds of the red peppers, the remaining onion and the thyme.
Cover and cook over moderate heat until softened, 10 minutes. Add the water,
cover and simmer until the peppers are very tender, 7 minutes. Discard the
thyme. Transfer the contents of the skillet to a blender, add the half-and-half
and puree. Season with salt and pepper.
5.
In a skillet, heat the remaining 1
tablespoon of oil. Add the remaining peppers and cook over moderate heat until
softened, 10 minutes. Season with salt and pepper.
6.