Food for Foul Weather Forecasts
January 20, 2005

It’s enough to whack a cook’s mojo. Mudslides, massive cold fronts, thaws, waves, freezing rain, snow dumps in the wrong states--what a winter! The weather channel has become news central as the drama of meteorological disaster unfolds on a daily basis. Cooks can’t control the weather, but what we choose to prepare is directly influenced by what’s happening outside. By now we should be knee-deep in snow and comfort food, serving up hearty stews, browning bones for demi-glace, and packing on a few pounds for warmth; instead, appetites fluctuate with the daily forecast. How can we eat well in winter when winter won’t settle down and behave properly?

I suggest Wild Rice and Smoked Turkey Salad. This versatile dish can be served warm in a casserole, room temperature for a bagged lunch, or chilled the next time the thermometer hits 52 degrees. Firm tofu or honey baked turkey may be substituted for the smoked turkey, expanding the appeal. Wild rice is a pricy treat, but a small amount goes a long way. Ask your deli server to cut the turkey in a one-half inch thick slab (this will give you the proper thickness for cubing the turkey meat.) Recipe serves six.

Wild Rice and Smoked Turkey Salad
Measure 2 cups of wild rice and bring to a boil in 5 cups of water. Turn heat to low, cover and simmer 40 minutes. Fluff rice with a chopstick, place in a work bowl.

Prep and add to work bowl:

- 1 small medium red onion, finely diced
- one half cup celery, diced
- one half cup fresh parsley, chopped
- one half cup pecans, toasted and chopped
- 8 ounces smoked turkey (or substitute), cut in small cubes
- 1 yellow bell pepper, seeded and diced
- one half cup dried cranberries
- zest of one orange

Combine and mix well: 4 tablespoons olive oil, 2 tablespoons Dijon mustard, 2 tablespoons balsamic vinegar, one half cup orange juice, kosher salt and pepper to taste. Pour dressing over combined ingredients and mix gently, turn into a serving bowl.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008