WITH YOUR WINE

Thanksgiving leftovers

The most pressing food problem this time of year is not what to cook, but what to do with the leftover turkey. So here are several suggestions to remedy that problem: from the November 2009 Advocate: perfect for the Sunday after Thanksgiving. from her epic “The Way to Cook”: A lot of work, but well worth the effort.

This baked omelet requires nothing more than eggs, leftover turkey and whatever cheese and vegetables are in the refrigerator. Mix all together, put in an over-proof pan, and pop in a 350-degree oven until the eggs are set.

One of the best versions comes form Jacques Pepin’s “Cooking with Claudine”, which uses turkey and the leftover carcass.

Slice the leftover turkey and marinate it in lime juice and soy sauce with sliced onions, bell peppers, and garlic for 30 minutes or so. Drain the marinade, and saute the vegetables until browned. Then add the turkey to warm it up.

ask the WINE GUY?

We usually serve red wine too warm in Texas — at our room temperature, about 78 degrees, instead of room temperature in Europe, which is about 10 degrees cooler. Don’t be afraid to chill a red wine for 20 or 30 minutes before you drink it.

—JEFF SIEGEL