Giblet Gravy

I return to this recipe year after year, doubling it for a Thanksgiving of any size. After all, there's never enough gravy!

ij

Doubled	Original Recipe
	1 turkey gizzard plus 1 turkey heart, about ¼ pound
	1 turkey liver, about ¼ pound
	wing tips, neck bones, neck meat
2 Tbsp.	1 tablespoon butter
3 cups	1½ cups finely chopped onions
4 tsp.	2 teaspoons finely minced garlic
½ tsp.	¼ teaspoon dried thyme
⅓ cup	3 tablespoons flour
6 cups	3 cups fresh or canned chicken broth
2 cups	1 cup water
2	1 bay leaf
	Salt to taste if desired
	Freshly ground pepper to taste
4 tsp.	2 teaspoons tomato paste
	Kitchen Bouquet for color
1 cup	1. Cut away and discard outside tough membrane from the gizzard. Trim off end of the heart. Place gizzard and heart on a flat surface and chop finely with a heavy knife. There should be about ½ cup.
1 cup	2. Chop liver separately. There should be about ½ cup.
	3. Heat butter in heavy saucepan. When melted add onions and garlic. Cook until wilted (takes time).
	4. Add chopped gizzard, heart, liver, neck meat, and thyme. Cook, stirring often, about 5 minutes. (gives off liquid)
	5. Sprinkle with flour, stirring to distribute evenly.
	6. Add broth, water, bay leaf, pepper and tomato paste and stir to blend. Let simmer, covered, over very low heat, stirring often and skimming surface of fat and scum as necessary, about 1½ hours or until reduced to about 3½ cups.
	7. Combine gravy with turkey basting juices from roasting pan as directed in recipe for roast stuffed turkey.
7 cups	Yield: About 3½ cups
	Craig Claiborne, The New York Times, http://snipurl.com/terrg [www_nytimes_com]
	Accessed 11/24/09; retyped with additions 11/25/14; corrected 4/26/16

Sauteed Cod with Greens

Wall Street Journal.  10.27.2012 

Great recipe!  Fast, not too expensive and really pretty!  Great for dinner party. 

Prep Time:  20 minutes
Cooking Time:  Greens, 5-6 minutes, fish 5-8 minutes.
Total time:  30 minutes
Serves: 4
Utensils needed: Colander (to rinse greens), large saute pan or deep skillet, Large deep pot chef's knife, a couple of small bowls. 

INGREDIENTS
 Vinaigrette:
1/4 c. olive oil
3 Tbsp fresh lime juice
2 Tbsp soy sauce (low sodium if possible)
1 Tbsp fresh grated ginger 
1 tsp plus a small shallot minced

Other:
6 Tbsp veg or olive oil
8 c. mustard or other greens, thoroughly rinsed, stems removed torn into rough pieces
2 cloves garlic, minced
4 (6 ounce) cod fillets (about 1 1/2 inches thick), or 2 pd fillet cut to size
salt and pepper

PROCESS
1. Preheat oven to 350 degrees
2. Make vinaigrette; Whisk olive oil together with lime juice,soy sauce, ginger and 1 tsp minced shallot until thoroughly combined.  Set aside. 
3. Make Greens: Heat 3 Tbsp oil in large deep cooking pot with shallot and garlic. Let cook a couple of minutes.  Watch so doesn't burn!    Wash greens thoroughly and dry slightly using colander or salad spinner.  Add greens to pot.  If using variety of greens, add tougher greens (like kale) first and let cook for a few minutes, then add more tender greens (mustard, dandelion, beet, etc).  Saute until greens start to dry a bit and are totally wilted (approx 5 minutes).  Set aside. You can chop greens smaller if they seem too large.
4. Make Fish: Set large ovenproof saute pan over medium heat.  Pat cod dry and lightly season with salt and pepper.  Pour remaining oil into pan, and once oil begins to shimmer, lay fillets, flat-sides down, into pan.  Once crust forms on underside of cod, (approx 5 minutes) transfer pan to oven.  Roast until fish turns white all the way through (about 4 minutes).  Remove pan from oven and gently flip fillets (optional). Return pan to oven and roast fish 1 minute more. 

Serve by dividing greens among four plates.  Top greens with cod fillets.  Whisk vinaigrette once more and spoon it around greens.  Serve immediately. 

NOTES: 
Vinaigrette and greens can be made a day ahead, esp vinaigrette. Use microplane or small grater for ginger. 
 Greens take time to rinse, pick over and tear up. Best to do in a sink full of water as many are quite sandy!.  Remove stems and chop with knife either before or after cooking if you don't have time to manually tear into pieces.  Allow about 15minutes for prep time.  Also, greens will cook down by 50 % so make sure you have a big pan!
Haddock can be used as well as cod. Maybe bluefish too or any firm fleshed fish.
This dish is really pretty and can be served with roast asparagus (4-5 minutes at 450 degrees in toaster oven) and broiled cocktail tomatoes (2-3 minutes at 450 degrees in toaster oven).