Big City, Little Kitchen

When I found out that chocolateandzucchini.com, one of my favorite blogs and main sources of inspiration, would soon become tangible as a cookbook, I pre-ordered it from Amazon and eagerly awaited its arrival. Happily, Clotilde Dusoulier’s lovely narrative voice is preserved in book form, and all of the recipes are accompanied by commentary and anecdotes that make you (or me, at least) want to run to the kitchen and start cooking. Gorgeous pictures, too.

The first I tried is the Curried Turkey Sandwich. To slightly de-carb, I used a whole-wheat lavash to wrap the contents, rather than the suggested multi-grain baguette. I also substituted currants for raisins, because I had them on hand (and isn’t that the beauty of sandwiches? They are endlessly modify-able), and broiled the turkey breast in the toaster oven instead of sauteeing it (still waiting for the cooking gas to come back on). Otherwise, I stuck with the original. This sandwich is slightly spicy and tangy, and altogether satisfying. I like that the turkey salad is made with a yogurt mixture instead of mayonnaise.

To serve 2:

• 2 tablespoons currants, plumped and drained
• 2 tsp olive oil
• 2 garlic cloves
• 6-oz turkey cutlet, pounded thin
• Salt and pepper
• 2 tb plain yogurt
• 2 tb goat cheese
• 1 tsp curry powder
• 1 tb lemon juice
• 1 whole-wheat lavash (or other wrap)
• 1 cup mesclun greens
• 2 tb fresh cilantro leaves

Rub turkey with 1 half of a garlic clove and olive oil, season with salt and pepper, and broil until cooked throughout, about 8 minutes. Set aside.

In a bowl, combine yogurt, goat cheese, curry powder, lemon juice, and the other garlic clove, diced. Season with salt and pepper to taste. Cube the turkey, and add to the yogurt sauce, then add the drained currants.

Arrange the greens down the middle of the lavash, top with the turkey mixture, sprinkle with cilantro, and roll. Cut in half, and enjoy.

Note: I made this recipe for myself, so half was left-over. I found that, on the second day, the flavors had melded and proved even tastier.