The Rumble.

I made a whole turkey.

When you've mastered roasting a chicken, and the only place to go is up, turkey is a natural next step. Granted, this is before Thanksgiving, so no one's thinking turkey...yet. Once you read this recipe, you'll be planning ahead.

This was also part of the West Side Story inspired meal I served up to my American Musical Theater class (see below). I can't say enough good things about this turkey. Even for a turkey virgin, it managed to stay moist and cook through in a decent amount of time. It was also super, super flavorful and that gravy was worth every last calorie. I don't know what my family is planning, but this is the only thing I want on our Thanksgiving table this year.

Adobo Turkey with Red-Chile Gravy

from Gourmet, November 2010

For adobo

• 4 dried guajillo chiles (2 ounces), wiped clean
• 3 dried ancho chiles (1 1/2 ounces), wiped clean
• 2 teaspoons cumin seeds
• 1 (1/2-inch) piece cinnamon stick, smashed
• 2 whole allspice
• 1 clove
• 4 garlic cloves, smashed
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons thyme leaves
• 1/3 cup cider vinegar
• 3 tablespoons water
• 2 tablespoons vegetable oil

For turkey and gravy:

• 1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
• 2 cups water, divided
• 1 tablespoon vegetable oil
• About 4 cups classic turkey stock , divided
• 1/3 cup all-purpose flour
• Melted unsalted butter if necessary

• Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator

Make adobo:
Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.

Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.

Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.

Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.

Marinate turkey:
Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.

Roast turkey:
Let turkey stand, covered, at room temperature 1 hour.

Preheat oven to 350°F with rack in lower third.

Add 1 cup water to pan and roast turkey 1 hour.

Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).

Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).

Make gravy while turkey stands:
Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.

Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.

Serve turkey with gravy.

When you're a jet.

Continuing with the series of posts from musical theater listening quiz parties, we have the Poblano potatoes au gratin. This recipe was for "West Side Story", where I hosted a Puerto Rican inspired (or at the very least, Mexican) Thanksgiving. I couldn't imagine a more symbolic holiday for immigrants, and the fact that Gourmet (may it rest in peace) already planned it made that much easier to pull off.

We'll get to the rest of the menu eventually, but these potatoes were off the chain. I know that I put too many potatoes in and used some milk to make up for this, but they still managed to turn out. Friends who are "bad at cooking": Take note.

I had a gas stove in the apartment on Diamond street, so roasting the poblano peppers was easy. I know that there were pepper-ashes all over the stove for at least a week, but it was fun and fairly easy to do. When I discover a method to use with my electric oven, I'll be sure to pass it along.

This recipe was also another reason I love my mandoline slicer. Few things make me happier than a thinly-sliced vegetable. Invest in one as soon as humanly possible.

Finally, roasting the peppers, using the mandoline, and building the gratin are great technique builders. The recipe is fairly easy, but the dish looks and tastes impressive.

Poblano Potatoes Au Gratin

Serves 8

From Gourmet: In Mexican cuisine, rajas refers to thin strips of roasted chiles. Although they commonly spice up everything from stews to tamales, rajas are best when adding a kick to creamy dishes. Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin

• 1 1/2 pounds fresh poblano chiles (about 5)
• 1 pound onions, cut lengthwise into 1/4-inch strips
• 1 tablespoon vegetable oil
• 3 pounds large Yukon Gold potatoes
• 1 1/2 cups heavy cream
• 3/4 cup whole milk

Roast chiles and make rajas:
Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.

When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.

Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove rajas from heat. Reserve 1/2 cup rajas for topping.

Make gratin:
Preheat oven to 400°F with rack in middle. Generously butter a 3-quart shallow baking dish.

Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top.

Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.

Cruelty.

I know, I'm being cruel.

This is a summer salad. It's from the June 2009 issue of Gourmet. I probably made it for the first time sometime around June of this past year. It has, however, been a mainstay in my limited salad repertoire.

It made it's most notable appearance at a dinner party themed around the musical "Oklahoma". This dish, coupled with a bowl of hearty beef chili, made up the main course called "The Farmer and Cowman", named for the second act opener. More on that meal later.

Even though it snowed today, I don't hesitate posting this salad. Is it optimism? Is spring really coming? No. I just know avocados are available in supermarkets, this dressing is great, and one could easily replace the corn. Grilled pineapple, roasted red peppers and tomatoes would all be viable options.

Also, I don't have a grill. I have a grill pan. I use it all the time; it was a great investment (and only $16 or so, if I remember correctly!). You'll be shocked how grilling the avocado elevates their buttery texture and creaminess.

Romaine, Grilled Avocado and Smoky Corn Salad with Chipotle Caesar Dressing

Serves 4-6

Gourmet, June 2009

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled
1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.

Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, turning corn occasionally, until golden-brown, 3 to 4 minutes.

Peel avocados and thinly slice. Cut corn kernels from cobs.

Toss romaine with dressing and serve topped with avocado and corn.

Chicken Enchiladas with Pumpkin Sauce

My dear friend Addie loves pumpkin everything. Pumpkin lattes, pumpkin scones, pumpkin colored hats--she is in heaven when fall arrives.

Just the other day, she was lamenting the disappearance of pumpkin both at Starbucks and everywhere else. I tried to find her a pumpkin muffin at Au Bon Pain the other morning and found she was right.

Thankfully, I keep a can of pumpkin puree in the cupboard at all times, as one never knows when a muffin craving will sneak up on me. When I saw this recipe in Everyday Food's new book, Great Food Fast, highlighting pumpkin as a savory flavor, I was curious to try it again. The best thing we ate in Lesotho, in my opinion, was roasted pumpkin. When combined with mashed potatoes, it was heavenly.

It is also true that I love enchiladas. Having the chicken already on hand, I decided to try it.

It was surprisingly good--with a little salt. I under seasoned the dish in all regards, as it lacked both salt and heat. I regretfully de-seeded the jalapeno chile and forgot to season the sauce before baking. The pumpkin sauce ended up tasting a little bland by my standards, but done right, I think this could be a real winner. And perhaps satisfy Addie's love of pumpkin past the fall.

Enchiladas with Pumpkin Sauce
from Great Food Fast
Serves 4

1/2 roast or rotisserie chicken, skin removed and meat shredded
6 scallions, thinly sliced
Coarse salt and fresh ground pepper
1 (15 oz) can pumpkin puree
4 garlic cloves
1 jalapeno chile, quartered
1 teaspoon chili powder (though I added more, and some cumin)
2 1/2 cups water
8 corn tortillas
1 1/2 cups (6 oz) grated sharp white cheddar cheese

1. Preheat the oven to 425. In a medium bowl, combine the chicken with the scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water and 2 teaspoons salt and 1/2 teaspoon black pepper until smooth. Pour 1 cup of the sauce in the bottom of an 8" square baking dish.
3. Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
4. Pour the remaining sauce on top; sprinkle with cheese. Place the dish on a baking sheet; bale until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

Everyday Food mentions that you can assemble this dish up to 8 hours ahead of time, covered with plastic wrap, until ready to bake. Just add a few extra minutes to the cooking time.