Thai Turkey Salad from Le Bus

M

maycee

Well-known member
Le Bus was a wonderful restaurant on Sansome Street bordering the University of Pennsylvania campus in Philadelphia. Sansome Street is the home of White Dog Cafe...excellent! The Thai Turkey Salad was lunch a couple of times a week.

Le Bus' Thai Turkey Salad

1/2 pound no. 9 spaghetti -- broken

1 celery rib -- cut thin on the bias

6 scallions -- cut 1/4-inch thick on the bias

1 red bell pepper -- julienned

1 green bell pepper -- julienned

1 small zucchini -- julienned

1 small yellow squash -- julienned

1 cup red cabbage -- slivered

10 ounces fresh spinach -- cut 1/2" strips

2 tablespoons sesame seeds

1/2 cup salted peanuts

2 pounds cooked turkey -- light and dark shredded

1/2 cup or more Thai Dressing (below)

Cook spaghetti in 2 quarts salted water 10 to 12 minutes until tender.

Drain; cool under cold water.

In a large bowl, toss celery, scallions, red and green bell peppers,zucchini and squash with cabbage, spinach, sesame seeds, peanuts and

turkey. Refrigerate salad until ready to serve. Toss with Thai Dressing just before serving.

Serves 10

Thai Dressing

makes 1 1/4 cups

1 clove garlic -- peeled

1 tablespoon ginger root -- minced

1/4 cup cilantro -- chopped

1 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon tomato paste

1/2 tablespoon chili powder

1/2 teaspoon hot sauce

1/2 teaspoon salt

2 tablespoons wine vinegar

1 tablespoon toasted sesame oil

3/4 cup vegetable oil

In food processor or blender, combine garlic, ginger root, cilantro, soy sauce, sugar, tomato paste, chili powder, hot sauce, salt and vinegar.

With motor running, drizzle sesame and vegetable oils into feed tube until blended, not pureed. Chill until serving time.

 
Thank's Michael! This combines my love of Thai inspired dishes and my...

quest for collecting cooked turkey recipes (hey -we all have our peculiarities :eek:)

This recipe "looks" to be delicious! One question, are there supposed to be walnuts in this or is that meant to read peanuts?

 
Thanks for catching that Ruth...

the recipe printed in the Philadelphia Inquirer years ago had walnuts in it. However, what I ate at the restaurant had peanuts not walnuts. Besides I think peanuts are more Thai so I changed the ingredients but not the instructions.

 
Wonder if you could use olive oil without ruining the dressing?

I mean instead of the veggie oil. (Not the sesame) I'm doing the Sonoma Diet and this would be perfect if I use whole wheat pasta (freshly made by me, of course) and olive oil. (Splenda for the sugar)

Sounds wonderful! Thanks for a great new recipe to try! YUM

 
Gayle, is grape seed oil on the Sonoma diet? If so...

you could use this "good fat" without adding another flavour to the dish...

 
Gayle, will you please post your whole wheat pasta recipe Please1

I have a really good pasta machine that has been gathering dust since I've had to go lower carb due to diabetes.

 
Grape seed oil would be fine if you can find it and afford it but

you could also use light olive oil. However, I think EVO would be great.

 
Guess who was at the White Dog Cafe last night?

Ha! I haven't been there for years but it's still the great place it is. There's a Le Bus in Manayunk near me and I work near their retail store in King of Prussia - I just love their breads.

 
If you have an International Market nearby, usually they carry grapeseed oil

at more reasonable prices than the regular grocery store or specialty shop.

I got a tin of it at Williams Sonoma for too much, then found several varieties at the local International Market for around $5 per tin.

 
Michael, I'll have to get back with you when I can get my husband to get the box out

of storage for me. The one I have came with the machine. I haven't used it in quite awhile, so had DH pack it away with a few other things that I didn't have room for.

It's a Popeil that I bought on eBay after reading reviews of all kinds of machines.

I will post another recipe that I haven't tried yet, though! (on next post) Since my machine mixes the dough, too, this one migbt be great for an Atlas, etc.

 
Rec: Fresh Whole Wheat Pasta

I haven't tried this one yet but plan to soon. My other recipe was the same ingredients: wheat, eggs, oil and a little water. g


Fresh Whole Wheat Pasta

Yields: 2 lb (1kg) fresh pasta

Ingredients:

3 cups (375g) whole-wheat flour combined with 1 cup (125g) 00 flour or unbleached all-purpose flour
5 extra large eggs
2 tbsp olive oil
1. Combine the flours and salt, if using, directly on a large pastry board or smooth work surface. Make a well in the center of the flour. Lightly beat the eggs with olive oil and pour the mixture into the well.

2. Using a fork, gradually draw in the flour from the inside wall of the well. Beat gently in a constant direction to prevent air pockets from forming. Use your free hand to protect the outer wall until the wet mixture is well integrated.

3. When the mixture becomes too stiff to work with a fork, scrape the dough from the fork into the well and continue forming the dough with your hands. Draw in the flour very gradually from the bottom of the wall, again being careful to keep air out of the dough and prevent air pockets from forming.

4. Continue forming the dough into a very soft ball. It should be firm enough to handle, but soft and very pliable. If there is too much flour to be absorbed, do not use it all. Conversely, work in a little more flour if necessary. The perfect consistency is soft but not sticky, responsive to being touched and worked with.

5. Using the heels of your hands, flatten the dough ball and knead it from the middle outward, folding it in half after working it each time. Knead both sides, maintaining a round shape, for about 14 minutes, until the dough is even and elastic.

6. Cover the dough with an inverted bowl or plastic wrap and let it rest for 15 minutes, or up to 3 hours.

Mixing Dough in a Food Processor
Pasta dough can be mixed in a food processor. Place the dry ingredients in the bowl. Combine the eggs, oil, if using, salt, and any other flavoring such as tomato paste separately, then pour into the bowl. Turn the machine on and process until a ball is formed and the ingredients are well mixed. If the mixture is to dry to form a ball, add a little water and pulse once.

Note
Cut the dough using a spaghetti-cutting attachment or cut it into tagliatelle noodles.

www.culinarycafe.com/Pasta/Fresh_Whole-Wheat_Pasta.html

 
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