food & drink: Peggy Lampman's Monday dinnerFeed: Grilled Turkey Salisbury Steaks
Peggy Lampman | Contributor
In April I recreated a Rocco DiSpirito recipe for an alfredo sauce using yogurt. The results, tossed with whole-grain pasta, were quite good, made even more delicious by the hundreds of calories I'd saved.
This month's Runner's World edition features another DiSpirito recipe. He does a re-mix of a classic comfort food, salisbury steak, and trims out much of the fat. Some family members selected the recipe then decided to accelerate their appetites with a run - the finish line treats were the turkey "steaks" I made.
The cheese sauce was problematic as it was overly thick without much flavor. To remedy the situation, I added garlic, additional cheese, white pepper and white wine to thin out the sauce. I'm sure, however, this beefed up the caloric count but the results were worth the calories saved.
My knees are shot but my appetite is keen.
Yield: 4 patties
Time: 35 minutes
Cost: apx. $13
1 1/2 pounds ground turkey breast
3 tablespoons finely chopped fresh rosemary, plus extra sprigs for garnish
Olive oil cooking spray
2 heirloom tomatoes, cut into 1/2-inch slices
1 cup evaporated milk
3/4 tablespoon cornstarch
1 teaspoon minced garlic
1 cup shredded asiago cheese
1/2 cup white wine
1. Preheat charcoal or gas grill to high heat.
2. In a bowl, combine turkey and rosemary. Divide into 4 portions and form into 1-inch to 1 1/2-inch thick oval patties. Season both sides of patty with kosher salt and freshly ground pepper; spray patties with olive oil.
3. Place burgers on a well-oiled grill. Spray tomato with olive oil spray. Grill turkey for 8-12 minutes per side or until cooked throughout. Grill tomatoes 2-3 minutes per side.
4. In a bowl, whisk evaporated milk into cornstarch, whisking thoroughly to remove all lumps. Pour into a saucepan; bring to a boil, whisking constantly. Reduce heat to low, add garlic, and cook until thickened, about 1 minute. Whisk cheese into sauce and continue whisking until cheese has melted; add wine and simmer 10 minutes, occasionally stirring. Season with kosher salt and a pinch of white pepper, or to taste.
5. Top turkey patties with tomato; divide and spoon cheese over top. Garnish with rosemary sprigs.