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Friday, February 13, 2015

SundaySupper Thanksgiving Leftover Edition Featuring Turkey Mornay Open Faced Sandwiches

This week, the #SundaySupper food bloggers are focusing on amazing Thanksgiving leftovers...what to do with the "remains of the day" so to speak. Weve got a wide variety of creative recipes to share today! My contribution to the fun is one of my familys favorite holiday comfort foods: my Grandma Texenes Turkey Mornay Open-Faced Sandwiches. We all look forward to eating these delicious sandwiches each holiday season: toasted bread topped with chopped broccoli, shredded turkey breast, homemade cheese sauce, bacon, and melted cheese. Ive never actually made these sandwiches myself before, so I figured it was high time I did! Every single time I eat Turkey Mornay, I smile and remember Moms mother, my Grandma Texene.

Despite her name, my Grandma Texene was actually born and raised in Wisconsin. Given her name, I suppose it was fate that she ended up in Texas as an adult. She was elegant and well-traveled, and I adored her! Im convinced that my love of travel, good food, and wine comes directly from her. She was just under 5 feet tall with bleached-blonde hair...when I was a girl, she drove a yellow Firebird. She smoked Parliament cigarettes and wore Chanel No. 5, and she slept in a round bed. Not any round bed mind you, but one with a yellow velvet headboard! Above the bed were painted formal portraits of her and my Grandpa Bob, and she always had a poodle companion with painted toenails. Shes been gone for more than 20 years now, but her memory lives on each time I enjoy this delicious sandwich!

Turkey Mornay Open-Faced Sandwiches

adapted from Texene Everhart

Step 1: Cook 3-4 slices of applewood bacon and crumble into bite-sized pieces; set aside. Make the cheese sauce as follows: melt 2 tbs. butter in a large saucepan over medium heat. Add 2 tbs. flour and whisk until incorporated. Cook for 1 minute, then add 1 1/4 cups milk and 1 1/4 cups chicken stock to the pan. Add salt and pepper to taste.

Whisk well to combine and turn heat to med-high. Bring the sauce to a boil, then reduce heat to med-low. Cook for 6-7 minutes, until thickened, whisking every minute or so. Remove the saucepan from heat and completely whisk in 1 cup of cheese. I used 1/2 cup shredded Velveeta for smoothness and 1/2 cup shredded co-jack for a sharp contrast.

Step 2: Preheat oven to 425. Place 4 slices toasted Texas Toast on a baking sheet lined with parchment. Drizzle with some of the cheese sauce, then top with approximately 1/2 cup cooked frozen chopped broccoli. Combine 2 cups of the cheese sauce with 3 cups shredded leftover turkey breast. Mound 1/2 cup of the turkey on top of the broccoli. Top each sandwich with 1/4 of the bacon pieces and 1/3 cup shredded co-jack cheese.

Step 3: Bake the sandwiches for about 10 minutes, until the cheese is melted and the sauce is bubbly. Then, turn on the broiler and broil just until the cheese begins to brown...keep a very close eye on the sandwiches so they dont burn! Make sure to serve these hearty sandwiches with a serrated steak knife to make them easy to cut.

This sandwich is so good that youll be looking forward to the leftovers! Melted cheese, bacon, cheesy bechamel sauce, moist turkey, and healthy broccoli all rest on crunchy toasted bread. The Texas Toast was my personal tweak to the recipe, and it worked nicely...it stood up to the sauce and didnt get soggy. I also decided to chop the bacon rather than leave it in strips, which also makes it easier to enjoy. This sandwich is just plain good. This ones for you, Grandma Texene!

Tonight at 700EST, the #SundaySupper bloggers will be having a live Twitter chat. Make sure to join us to get some fabulous Thanksgiving leftover tips! Between now and then, I hope youll go visit my blogger friends and check out the wide variety of delicious Thanksgiving leftover recipes theyre sharing!

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina

Turkey Cranberry Muffins by In the Kitchen with Audrey

Sweet Potato Biscuits by Home Cooking Memories

Main Course

Turkey Enchiladas by Webicurean

Thanksgiving Leftover Casserole by FamilyFoodie

Turkey and Cranberry Monte Cristo by Supper for a Steal

Thanksgiving hangover sandwich by Crispy Bits & Burt Ends

Turkey Tamale Pie by Dinners, Dishes, and Desserts

Thanksgiving Leftovers Pot Pie by I Run For Wine

Turkey and Stuffing Pasty by Small Wallet Big Appetite

The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes

Turkey Vegetable Hash by Generation Y Foodie

Turkey Tetrazzini by That Skinny Chick Can Bake

Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie

Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz

Thanksgiving Turkey Banh Mi Sandwich by 30AEats

Leftover Turkey and Sausage Gumbo by My Catholic Kitchen

Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet

Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again

Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip

Turkey and Mushroom Risotto by Comfy Cuisine

Vegetarian Shepherd’s Pie by The Wimpy Vegetarian

Kartoffelpuffer – German Potato Pancakes by MrsMamaHen

Skillet Turkey Reuben by Cindy’s Recipes and Writings

# glutenfree Turkey Shepard’s Cake by Cooking Underwriter

Hearty Ham and Cheese Penne Pasta by Mama Mommy Mom

Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious

Turkey shepards pie! by The Realistic Nutritionist

Spicy Turkey Chili for #SundaySupper #Leftovers by Hot Curries and Cold Beer

Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways

Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen

Curried Turkey Salad by Kimchi Mom

Potato Patties w/ Tomato Salsa by La Cocina De Leslie

Spicy Coconut Turkey Soup by Diabetic Foodie

Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks

Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen

Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips

Olive Tapenade by Fast Food to Fresh Food

Leftover Turkey Soup by Bobbi’s Kozy Kitchen

Sweet Potato Bread Pudding by MarocMama

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef

Pumpkin Gingersnap Truffles by Chocolate Moosey

Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious

Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Voting Is Open for The Gulf Oyster Industry Councils Taste America Guest Blogger Contest!

The Weekend Gourmet was recently invited to take part in an exciting contest, so I wanted to share the details with y’all today...and ask for your help. The Gulf Oyster Industry Council (GOIC) is sponsoring ONE lucky food blogger to serve as its James Beard Foundation’s Taste America Guest Blogger. The winning blogger will receive an expenses-paid trip to serve as guest blogger for a fun-filled Taste America culinary-focused weekend in one of eight great cities across the country:

New York
Boston
Philadelphia
Washington, DC
Miami
Chicago
Las Vegas
Phoenix

The winner will attend the James Beard Foundations Taste America events in the city of their choice. The weekend includes a gala food celebration and live cooking demonstrations by renowned chefs. This opportunity is perfect for Michael and I, because culinary travel is something The Weekend Gourmet specializes in. We REALLY want to win this contest…and YOU can help us make it happen! The contest is based on votes, so I’m going to do something I’ve never done before: ask (ahem…beg) for your support. I feel like I’m running for Alvin High School Class of ‘83 President…and the entire voting scenario makes me feel a bit like a nerd trying to hang with the cool kids.

However, I truly believe that we’re an ideal fit for this contest, and wed do a great job for the GOIC. So...Im asking for your help. If you enjoy our culinary travelogues andwould like to see us visit one of the cities above to share their culinary highlights with you, then show us some love. Voting is very easy via Facebook. There are a few simple steps, which take all of 30 seconds…but it would mean a lifetime of culinary memories for The Weekend Gourmet. Here’s how to vote for us:

Click on this Facebook link.
Like Gulf Oyster Industry Council when prompted.
Vote for The Weekend Gourmet by entering your e-mail address [NOTE: This does NOT sign you up for promotional e-mails. Its to ensure that each person only votes once].
Feel good knowing that youve helped The Weekend Gourmet move one step closer to winning!

Voting lasts until Labor Day (September 2nd) and is open to any Facebook user. After you vote, please feel free to share the voting link via your social media avenues as well. If everyone reading this article takes 30 seconds to vote for us? We’ll win this contest in a landslide!

To sweeten the pot, I have a fun incentive to share with my readers. Anyone who votes for The Weekend Gourmet and leaves me a comment below letting me know will be entered in a giveaway featuring signature food items from the city we visit. Its just our way of saying thanks for your support! The giveaway could be H&H Bagels and Levain Bakery chocolate chip cookies from New York…or perhaps Garrett’s Popcorn from Chicago...or perhaps some other culinary surprise. But...we have to win the contest first. Thank you in advance for your support!

Speaking of seafood, come back here tomorrow…I’ll be sharing a fabulous recipe for Pecan-Crusted Lemon Pepper Tilapia with Pico de Gallo Cream Sauce. It’s easy to make and bursting with the big flavors that I love.

SM�RBR�D Two different types of Norwegian Smoked Salmon Open Sandwiches

An important Scandinavian contribution to modern international cuisine is the smoked salmon. The Norwegian smoked salmon dishes developed into a variety of dishes. Typically the smoked salmon is served with scrambled eggs, dill, sandwiches or mustard sauce. A long tradition in Norway is the open-face sandwich with smoked salmon.

In this blog posting we are making two different types of Norwegian Smoked Salmon Open Sandwiches. One of the main element of both open face sandwich is that the ingredients should be fresh. Both are very easy and quick to make for either, lunch, dinner or a larger SMØRBRØ. You can even cut the sandwiches into smaller appetizers. The smoked salmon sandwiches are great to cut into small appetizers. These appetizers are great for entertaining and your guests will enjoy the tasty smoke salmon. We have included our YouTube video to see how both sandwich are made too.

First Open Face Sandwich is the Smoke Salmon & Egg Sandwich

Ingredients:
The ingredients should complement one another with respect both to taste and appearance.
* 1 slice of Italian or French white bread
* European style butter
* 1 smoke salmon fillet
* slices of hard boiled egg
* sprinkle capers
* snippings of dill
* slices of tomato is optional

Instructions:

Spread the butter across either an Italian or French bread. The butter or spread helps keep the bread from drying out and absorbing liquids from toppings in addition to adding flavor.
Then add 1 smoke salmon fillet on top of the white bread. Add a couple of slices of hard boiled eggs on top. Garnish with a sprinkle of capers and snippings of dill. It is that easy!

Please note that because open face sandwiches are about appearances, it is important not to press the toppings onto each other. Just lay each item on top of each other.

Scandinavian Triva: Below are the way Nordic ways to spell smoked salmon: * Norwegian - røkt laks
* Danish - røget Laks
* Swedish - FÄRSKRÖKT
* Finnish- LAXsavustettu lohi
* Icelandic - reyktur lax

Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!

Second Open Face Sandwich is Smoke Salmon & Scrambled Egg Sandwich

Ingredients:
* 1 slice of Italian or French bread
* European style butter
* 1 smoke salmon fillet
* scrambled eggs
* slices of tomato
* snippings of chives

Thinly spread with European style butter on a slice of freshly cut white bread (Italian or French).
This begins the basis for artfully arranged toppings and edible garnish. Then add 1 smoke salmon fillet on top of the white bread. Lay on top of the smoked salmon the scrambled eggs. Garnish with tomato and snippigs of dill. It is that easy!

Scandinavian Trivia: gravlax translates to buried salmon.

We hope you enjoyed our video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/

Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!

Roast Beef Remoulade Fried Onions Open Face Sandwich

When I was a child and my parents would have a lunch party, they would set up a smørrebrød table. Often they served the Danish roast beef open-face sandwich with homemade Danish fried onions and Danish remoulade sauce. This classic sandwich was always a sure-fire crowd pleaser. It was and still is a completely delicious treat!

Below are a few ingredients to make an absolutely delicious sandwich.

Ingredients:

1 piece of rye bread
European style butter
4 slices of roast beef
1 to 2 tablespoons of homemade remoulade sauce
1 dill pickle
homemade Danish fried onions
parsley for garnish

Before you get started to prepare the sandwich you will need to do a little prep work and make a couple of the toppings (pålæg). You will need to prepare the Danish remoulade sauce and the Danish fried onions in advance.

When you are ready to make this smørrebrød, the first thing to do is butter a piece of dark Danish rye bread.
Lay across the rye bread either 3 to 4 slices of roast beef.Depending on the size of the roast beef.
Then, add a nice large spoonful of remoulade sauce on top of the roast beaf. This rich mayonnaise remoulade sauce adds a delicious flavor to this sandwich.
Next add on top of the remoulade a large spoonful of homemade Danish fried onions which gives the sandwich a perfect savory flavor.
Add a slice of pickle fanned out.
Finally for garnish add parsley on the side

Its that easy! This sandwich goes great with enjoy with lager beer too. We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.

Thumbs up for open-faced sandwiches!

Be sure to send me pictures of YOUR open-faced sandwiches.

xoxo,

Karen Grete and Heidi
Check out some of our other postings such as

how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
how to make aeblskiver (æbleskiver)
how to make Danish Christmas Klejner
how to make easy Danish cucumber salad (arguksalat)
how to make Danish sugar browned potatoes (brunede kartofler)
how to make Danish red cabbage (rødkaal)

These recipes are perfect for the holiday season. Please let us know what you think!
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!

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