Although there is a great debate on what makes a “grunt”, the definition seems to be that a grunt or slump are simmered on top of the stove or grill rather than baked in the oven. “Grunts” are usually made with berries and the name supposedly comes from the sound the berries make as they simmer! Substitute your favorite in-season berries.

This recipe is based on the classic Vietnamese dipping sauce called Nuoc Cham. Any remaining dressing makes a wonderful marinade for grilled chicken or fish. Sonoma-Cutrer’s Sonoma Coast Chardonnay pairs nicely with this dish.

This is a wonderful dish to make with leftover Thanksgiving turkey and serve with your favorite Sonoma-Cutrer Chardonnay.

Turkey Tetrazzini

Serves 4 – 6

This dish purportedly was named for Luisa Tetrazzini, an Italian soprano who was popular in America in the early 1900’s. Beautifully plump, she supposedly once said, “I must not diet. If I diet my face sag”. She loved rich pasta with chicken or turkey and mushrooms, and this dish was created for her by an unknown chef. All kinds of variations exist including adding peas, toasted slivered almonds and more.

4 cups (about 12 ounces) sliced button or cremini mushrooms

6 tablespoons butter

2 tablespoons unbleached all purpose flour

2 cups rich turkey or chicken stock

1 cup heavy cream

3 – 4 tablespoons medium dry sherry such as amontillado

1/4 teaspoon freshly grated nutmeg

Salt and freshly ground pepper

1/2 pound dry cavatelli or pennette pasta

3 – 4 cups chopped or shredded turkey

1/2 cup freshly grated parmesan or other hard grating cheese

1/3 cup dry bread crumbs, panko preferred

Sauté the mushrooms in 2 tablespoons of the butter in a heavy 4 quart saucepan until lightly browned and all liquid has evaporated. Set pan and mushrooms aside.

Melt 3 tablespoons butter in a small sauce pan over moderate heat. Add flour and cook, stirring, for 2 to 3 minutes to make a roux. Gradually whisk in the broth, cream and sherry. Bring sauce to a boil and then reduce heat to a simmer and cook for 5 minutes, whisking the whole time. Stir in the nutmeg and season to taste with salt and pepper.

Meanwhile, cook the pasta in boiling salted water until al dente. Drain well.

Stir half the sauce into the turkey and the other half into the mushrooms along with the pasta. Transfer mixture to a buttered 8 cup baking dish or casserole and make a well in the center. Spoon turkey mixture into the well.

Combine the parmesan with the bread crumbs and sprinkle evenly over the top along with the remaining tablespoon of butter cut into small bits. Bake in a preheated 375 degree oven for 30 minutes or so or until bubbling and top is lightly golden brown.

Versions of this delicious soup can be found all around the Mediterranean. You could use any greens or a mixture of whatever you find in the market. The potato breaks down a bit and adds a nice body to the soup. The spice in the soup is a nice match to the spiciness of the Russian River Valley Pinot Noir.

Chef Ash created this recipe to take advantage of the salmon that was left on the cutting board. Serve these rich cakes on a bed of savory salad greens and garnish them with a dollop of fresh salsa or an herb aioli. These cakes pair well with the The Cutrer Chardonnay.

Crème brûlée can be flavored endlessly, but this simple classic version is one of the best.