Ricotta, Biscotti, Twice-Baked Potato

25 Nov

What do these delicious items have in common? It’s simple, they are all cooked twice. The wonderful creamy ricotta cheese we love is literally made from whey left over in the production of cheese,  then “re-cooked”, hence the name ri cotta. Biscotti, the crisp, rectangular-shaped Italian cookies, often dipped in coffee or vin santo, are twice baked. And then, of course, there is the American twice-baked potato, cooked, then dug out and refilled with just about anything one likes.

So it got me to wondering, “What does one call turkey in a second cooked form?” Since I couldn’t find anything in the dictionary or even in the Wikis, I tired to make up a word. The Latin word “bis” means twice, so I tried that – Bisturkey.  Not very catchy. Other options included TurkeyTwice, Turkeyx2, but not any better. Finally I settled on the simple and obvious – Turkey Soup.

Thursday, first cooking produced this…



Friday, second cooking produced this…



So, if you’ve had enough leftovers for a while, simmer that turkey bone for hours in water or broth, then remove the bones carefully and add leftover turkey, veggies, potatoes, etc. Best of all, it freezes well for a cold winter night when your tasty memories of that delicious turkey have begun to fade.

And should you come up with a great recooked turkey name, please let me know!



9 Responses to “Ricotta, Biscotti, Twice-Baked Potato”

  1. jeanfromcalifornia November 25, 2017 at 1:45 PM #

    Al is using the turkey stock and meat instead of the traditional chicken for his Matzo Ball Soup.
    My very WASP mother strangely used to like to make Turkey Chop Suey.
    I just throw all the leftovers (except stuffing and cranberry sauce) into a big pie shell with the gravy,, add a pastry top and freeze it as a Turkey pie.
    We love it all!

    Liked by 1 person

    • blogginginitaly November 25, 2017 at 11:45 PM #

      I knew I could count on you for some good suggestions…I tried the pie version myself, minus pastry top and bottom.


  2. jeanfromcalifornia November 25, 2017 at 1:51 PM #

    How about Turchia due volte?

    Liked by 1 person

  3. karenincalabria November 25, 2017 at 2:21 PM #

    The theme brought to mind the ribollita toscana.

    Liked by 1 person

  4. Royce Larsen November 26, 2017 at 10:43 PM #

    Great photos and good idea
    I will work on the names for the twice roasted turkey
    And you work on the soup
    Thank you – call me when its done
    Happy Holidays

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: