Thinking about my sweet father as Father’s Day approaches, I thought I would re-post this recipe and family story, in memory of my Dad…
My father grew up in New York City during the Depression. He discovered Chinatown at an early age, the beginning of his love affair with noodles. When I was a kid, we would take the subway downtown to eat lo mein in tiny basement restaurants on Mott Street.
My Mom, a pretty good sport, made my Dad spaghetti most Saturdays, always served in his special noodle bowl. She drew the line at this favorite of his, so I used to whip up a batch of turkey tetrazzini for just the two of us. She would simply shake her head, watching as we wolfed down noodles, always eaten with our chopsticks.
When we lost my father to cancer twenty years ago, it just about broke my heart.
Happy Father’s Day, Daddy – all my love, Tootie X0
Serves one dad and his daughter
- 1/2 lb. organic linguini
- 1/2 lb. organic Crimini mushrooms, cleaned and sliced
- 4 tablespoons organic, unsalted butter, divided use
- 4 tablespoons all-purpose unbleached flour
- 2 cups homemade chicken stock
- 3 cups cooked turkey breast, cut or shredded into bite-sized pieces
- 1/2 cup organic cultured sour cream
- 2 tablespoons Madeira
- kosher salt and ground white pepper, to taste
- 1 cup freshly grated parmesan, divided use
- 4 oz. fresh organic mozzarella, sliced
- 1/2 cup panko breadcrumbs
- Sweet Hungarian paprika
1. Bring water to boil in a large pot. Heat the stock in microwave for 90 seconds.
2. In a large skillet, heat 3 tablespoons of butter and sauté the mushrooms until slightly crispy, about 5 minutes. Whisk in the flour, cook for 2 minutes (stirring) and add the hot stock. Stir stock until it is thick enough to coat the back of a wooden spoon, another 5 minutes or so. Turn heat down to simmer.
3. Preheat oven to 350 degrees. Add the turkey to simmering sauce.
4. Once the pasta water is boiling, salt the water, break the linguini in half and add to pot. Cook until al dente, five minutes. Drain the pasta and add to sauce. Cook for a few minutes and turn off heat.
5. Stir in sour cream and Madeira. Correct seasoning. Add 1/2 cup parmesan, stir and turn mixture into 9 x11 glass or ceramic baking dish.
6. Lay mozzarella slices on top of casserole. Mix remaining parmesan with panko and sprinkle evenly over pasta. Dot with small pieces of remaining 1 tablespoon of butter. Dust with paprika for my Hungarian Dad.
7. Bake for 25 minutes, until bubbling.
“I inherited many gifts from my Dad,
including his love for noodles and, of course, his noodle bowl.”
I love this story and plan to make this one day. What a great blog!!
You would have so loved Marilou’s husband, not to mention Walter so digging my Dad – or Larry!
What a handsome guy! I remember his ready smile. You are fortunate to have these rich memories of togetherness,
Jessie, as just about my oldest friend on the planet, thanks for visiting. I look forward to cooking together across the miles. Congratulations on your retirement from teaching. X0
I would love that. Thank you, sweetie.
Start watching the Barefoot Contessa at 4:00 – and the reruns. I have all her cookbooks and she taught me to be a better cook – but I will still teach you. X0
Lovely noodle bowl- and yes, every once in a while, I revisit Turkey Tetrazzini, too. It’s completely worth revisits.
Thanks, Gisele, hoping to see you during the summer…
My throat closed with that “chokyness” you get when you remember…beautiful memories Liz, I will be remembering my Dad too.
That’s what I love about you, dear friend, your sweet and sensitive soul X0
Such a heart-warming story from your childhood. So nice to repeat it on Father’s Day.
You are a thoughtful and sensitive woman and daughter
This from my husband, Larry, his first comment ever on my blog. X0 Great weekend ahead, Dad X0
Liz, lovely story and photos. My mom always made turkey tetrazzini on the day after Thanksgiving and Christmas. Often times, she would make a “shortcut” version, basically noodles, turkey, white sauce, and maybe peas. It got to be a family joke, as it can be fairly dreary that way. I imagine THIS version, with the wine and creminis, to be quite delicious. Happy Father’s Day. XOXO
Your comments are so supportive – thanks – and lucky you to have your Dad.
I just love you honoring your dad. Thanks so much for sharing. Just love this dish. Now this is total comfort food. I love how you would make this for your dad. I know you miss him, but you were so blessed to have such great memories.
You are right, it is total comfort food – thanks for your comment today X0
I love the image of you slurping your noodles with your Dad. Happy Father’s Day, indeed.
Hope you and your family enjoy the day tomorrow – special regards to your husband, such a gracious host.
What a sweet post, Liz…and that bowl. It’s beautiful! I would love to eat just about anything from it 🙂
Thanks, Averie, and it is so generous of you to invite others to post links to our recipes X0
Liz what a wonderful sweet tribute to your Dad, he sounds like he was a wonderful Father and what a great memory going to the small basement restaurant on Mott Street. I know your Dad is smiling down on you and that beautiful bowl of turkey tetrazzini.
Thanks for your lovely remarks – I just kind of freeze during Dad’s Day and have stopped posting anything else, dear Suzanne.
You are too sweet, Suzanne – thanks, your comment means a lot to me today.
So what was it about this your mom didn’t like? It sees like a delicious presentation. GREG
Such a sweet food memory and so fun that you have your dad’s noodle bowl. You’re so great about sharing and preserving your family memories, you really inspire me to do the same. xoxo
Maybe share some of your own? xo