Brothers From Another Mother

I’ll keep this quick, since I have a date with my mattress.

For my November article in Chronogram (out on the first) I did a Thanksgiving recipe piece that sort of remixes the traditional dinner in what I hope is a more interesting and lower-stress way than many people are used to. A central ingredient is phở made from the turkey carcass and used to flavor several other components of the meal. The intensely aromatic pie spices in the broth are ever so compatible with things like squash and sweet potato, and dance intricately with the umami of well-prepared turkey, stuffing, and the like. So I’ve been thinking about and playing with those spices in a bunch of savory applications lately.

A while back, I wrote a post about the happy overlap between traditional phở seasonings and the spices used in Moroccan cooking- another grand tradition of pairing “sweet” spices with savory meats. And it’s a very real and very happy Venn diagram indeed. Our freezer still has a quart or two of the turkey stock left over from the article (recipe-checking and subsequent photoshoot) and said freezer also coughed up a pound of ground lamb which I had wisely bought and socked away a couple of weeks ago for such a busy day as this.

I flavored the lamb fairly strongly with cumin, ras-el-hanout, ground fennel and coriander seeds, minced garlic and preserved lemon, salt, and pepper, then let it sit for about half an hour to approach merguezitude while I got some other things ready. I wrapped morsels of the meat mixture in wonton skins and poached them in batches in the phở until they were cooked through, removing them with a strainer to bowls before adding chiffonaded black kale to the soup (just until it turned bright green) and then ladling kale and soup over the wontons.

And that was the beginning, middle, and end of dinner. Beguilingly simple, and yet so devastatingly tasty. The meat and the broth were as long-lost siblings reconnecting because Facebook suggested that they do so. It was both ends of the silk road/spice route circling around and melding deliciously, Ouroboros-style. This vein of flavor is wide and deep, and consarn it I aims to mine it hard despite the fact that I do not have a shred of a claim to either tradition. There’s gold in there, I tells ya.

Tweet about this on TwitterShare on FacebookGoogle+Pin on Pinterestshare on TumblrShare on RedditShare on LinkedInShare on StumbleUponEmail to someone

Subscribe

5 Comments

  1. The Short (dis)Order Cook
    10/28/2009
    Reply

    You bring back the memory of two T-days ago when I made stock from the turkey carcass forgetting that the carcass still had a cinnamon stick inside. If only I had realized then I had the beginnings of pho in my pot. Now I know better and can leave that cinnamon in there on purpse.

    Those dumplings sound aboslutely wonderful.

  2. Heather
    10/28/2009
    Reply

    To be fair, they do have at least 11 friends in common.

  3. Brooke
    10/28/2009
    Reply

    Mmmmmm, dumplings. Excellent idea for a post-T-day meal. I was getting really tired of turkey noodle casserole anyway.

  4. Zoomie
    10/28/2009
    Reply

    Oh, baby.

  5. Brittany
    10/29/2009
    Reply

    That looks simply SUCCULENT!

Leave a Reply

Your email address will not be published. Required fields are marked *