Turkey Bouillabaisse

Menu Part: 
Soup
Cuisine Type: 
French
Serves: 
10

Chef Michael Foley's version of this French classic replaces traditional seafood with turkey.

Ingredients

1 12-lb. whole turkey
1 cup olive oil
4 heads garlic, peeled and coarsely chopped
1⁄8 tsp. saffron
4 tsp. fennel seeds, crushed
1 bunch fresh thyme
16 bay leaves
1⁄2 cup tomato paste
1⁄2 cup pastis or anise-flavored liqueur
2 qt. water
5 cups dry white wine
2 lb. yellow potatoes, peeled and thinly sliced
4 slices day-old French bread
2 tsp. saffron threads
6 cloves garlic, minced
1 tsp. hot pepper flakes
1 loaf French bread, sliced on the bias
Aïoli, as needed

Steps

1. Remove turkey breasts, legs and thighs with a boning knife. Rinse turkey pieces and pat dry. Sprinkle with salt and pepper. In a large pot, heat half the oil and sear legs and thighs on all sides until browned. Reduce heat, partially cover and cook gently for about 1-11⁄2 hr., until cooked through and moist. Roast breast separately until done. Transfer breast, legs and thighs to a platter, cover with foil and hold.

2. In the same pot over medium heat, combine garlic, saffron, fennel, thyme, bay leaves, tomato paste, pastis, water and 4 cups wine and stir, scraping the pan. Cover and simmer 30 min. Remove from heat and discard thyme and bay leaves. In the bowl of a food processor, puree the mixture until smooth and return it to the pot.

3. Remove leg and thigh meat from the bones in spoon-sized pieces. Add to the stock pot with potatoes and simmer gently until potatoes are cooked through. Adjust seasonings and reserve hot.

4. Meanwhile, tear bread into coarse pieces. Place in a bowl and sprinkle with remaining wine; allow to stand 5 min. Soak saffron in 2 tbsp. hot water until dissolved and add to the bowl of a food processor with bread, garlic and pepper flakes; pulse to combine. With machine running, slowly add remaining oil, creating a smooth paste. Season and reserve rouille.

5. Toast bread slices and rub with aïoli; spread rouille on top. Meanwhile, thinly slice turkey breasts. Ladle stew mixture into soup bowls, top with breast slices and garnish with crouton.

Source: By Chef Michael Foley

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources