Portuguese-Style Turkey Soup With Linguica, Kale and Potatoes - Remains of the Day for Foodie Friday

From the kitchen of One Perfect Bite...Once the dishes are done and the silver and china put away, the work associated with Thanksgiving dinner is nearly done. Among the outstanding tasks is the handling of the remains of the day. The meat is no problem. It will mysteriously disappear and by Saturday the turkey carcass will be picked bare. Some look at carcass and see a skeleton, others see a soup that emerges with little effort from the last vestige of the Thanksgiving meal. I've tasted lots of turkey soups in my day and have never come across a bad one. Just in case you're in the market for something a bit different, I have an atypical turkey soup to share with you. It's based on caldo verde, a Portuguese soup that's made with Linguica sausage, kale and beans or potatoes. Here, however, rich turkey stock takes the soup to another level. The soup uses two kinds of potatoes, one to thicken and the other to flavor and provide some texture to the soup. The kale freshens and adds a healthy component to a soup that normally uses leftover vegetables that are well past their prime. Linguica is a wonderfully flavored garlic sausage that you can find in most large supermarkets. You have all the other components you need to make this in your pantry. If you don't want to use wine in the stock add an additional 2 cups of water and you'll be fine. Here's the recipe. You'll see it's made in two parts. First, the stock and then the soup. The stock can be made in a crock-pot.

Portuguese-Style Turkey Soup with Linguica, Potatoes and Kale...from the kitchen of One Perfect Bite

Ingredients:
Stock
1 turkey carcass, broken into several large pieces
4 quarts water
2 cups dry white vermouth or white wine
2 (8-oz. each) baking potatoes, peeled and cut into eighths
1 large carrot, peeled and cut into 1-inch pieces
1 large rib celery, cut into 1-inch pieces
1 large onion, peeled and quartered
3 garlic cloves, unpeeled but smashed
1 bay leaf
1 teaspoon dried thyme leaves
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
A small bunch of parley sprigs
Soup
6 medium boiling potatoes, unpeeled and cut into 1-inch pieces
Salt and pepper to taste
3/4 pound Linguica sausage, cut into 1/4-inch rounds
3/4 to 1 pound fresh kale, stems discarded, washed and cut into 1/4-inch strips

Directions:
1) To make stock, place carcass, water, wine, baking potatoes, carrots, celery, onions, garlic, bay leaf, thyme, salt pepper and parsley sprigs in a large soup pot. Bring to a boil. Reduce heat to low and simmer for 2 hours, skimming surface of soup as necessary to remove any scum that forms.
2) Remove potatoes and set aside. Strain stock through sieve into a large bowl. Remove any meat from strained solids and set aside. Discard solids in strainer.
3) Place potato chunks into a blender with one cup of stock. Puree.
4) To make the soup, return stock to a soup pot. Bring back to a boil over medium-high heat. Stir in potato puree. Add boiling potatoes to pot. Adjust seasoning with salt and pepper to taste. Cover pot and simmer, until potatoes are tender. Add Linguica and reserved turkey to pot. Simmer over medium-low heat to blend flavors, about 15 minutes. Add strips of kale and cook 5 minutes longer, or until kale is tender. Taste again for seasonings, adding salt and pepper as required to taste. Yield: 3 quarts; 8 to 10 servings.

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Very Berry Lemon and Blueberry Sweet Bread

Our friend, Susan, is celebrating the first anniversary of her event, YeastSpotting, today. Stop by and see all the glorious breads that have been made for the occasion.

No visit to Cape Cod would be complete without sampling Portuguese sweet bread. It was brought to the cape by the wives of Portuguese fisherman and the eggy, sweet bread quickly became a favorite of locals and visitors alike. Fortunately, the Portuguese established enclaves outside of Provincetown so the bread is also available to those who are not on vacation. Bob and I spent several decades on the east coast and did a lot exploring in ethnic communities of the area. One of our favorites was a stretch of sidewalk that twisted its way through several blocks of the Ironbound section of Newark, New Jersey. The area was an almost imperceptible blend of Italian and Portuguese families who refused to leave the area. Ferry Street was lined with restaurants and bakeries, some of which were truly wonderful. Bob and I would meet for lunch here several times a month. The area had an old world charm about it and I loved to market here. Round loaves of peasant bread with crackly crusts and soft crumb were stacked in bins next to discs of the the sweet bread we so enjoyed. We retired to an area in which the Portuguese population is minuscule, so I had to learn how to make the sweet bread or do without it. I used an old James Beard recipe as my starting point, but it's evolved over the years. My bread now contains lemon and blueberries and the traditional shot put has become a loaf. The loaf is easier to manage when there are only two people in the house. I slice and freeze the bread in slices that can be pulled from the freezer when they're needed. This bread makes wonderful toast and I like to keep some in the freezer for guest breakfasts and afternoon tea. The bread is easy to make and the marriage of lemon and blueberry takes an already lovely sweet bread to another level..

Lemon and Blueberry Sweet Bread

Ingredients:
5 teaspoons active dry yeast
1 cup + 1 teaspoon granulated sugar
1/2 cup warm water
1/2 cup (1 stick) unsalted butter, softened
1/2 cup warm milk
1 teaspoon finely grated lemon zest
4 large eggs, divided use
1 tablespoon salt
1 cups dried sweetened blueberries
4 to 4-1/2 cups all-purpose flour

Directions:
1) Place yeast, 1 teaspoons sugar and warm water in a large bowl. Let sit until foamy. Combine butter, warm milk, reserved cup sugar and lemon zest in a small bowl. Add to the yeast mixture and stir to combine. Add 3 eggs, lightly beaten. Whisk in salt. Add blueberries. Using your hands, knead in flour, a cup at a time, to make a soft dough. Turn onto a floured board and knead until dough is smooth and elastic, about 10 minutes. Shape into a ball. Place into a greased bowl, turning to coat surface. Cover with plastic wrap and allow to rise until doubled in bulk. This is a slow rising bread.
2) Punch down dough and divide into two pieces. If making round loaves shape into balls and place in two greased 9-inch cake pans. If making loaves, shape into loaves and place in two 8-1/2 X 4-1/2 X 2-1/2-inch bread pans. Cover with plastic wrap and allow to rise until doubles in bulk. Remember this is slow rising bread. While bread is rising, preheat oven to 350 degrees F. Beat reserved egg; glaze loaves with egg. Bake for 40 to 45 minutes, or until bread is a dark, shining color and sounds hollow when rapped. Cool on racks. Yield: 2 loaves.