INGREDIENTS
12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream2 cups chicken broth
1/4 cup dry sherry (or vermouth or dry white wine)3 cups coarsely chopped cooked turkey
1 cup peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
1/3 cup shredded Swiss cheese
2 Tbsp lemon juiceSalt and PepperGround nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)
Freshly chopped parsley for garnish (optional)
METHOD
1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.Garnish individual servings with chopped parsley.Serves 4 to 6.
Thursday, March 25, 2010
An Afternoon with Will-Bertita Graebner
I am preparing Turkey Tetrazzini for Janet and Richard, wanting in some small way to comfort them at this their time of deep loss.
Will liked meat balls and potatoes. He liked comfort food. Turkey Tetrazzini is comfort food. I think Will would like this dish.
Quietly, I boil up the turkey leg and thigh I have chosen for the meal. Meditatively I strain the broth and strip the meat from the bones, chop it into bite size pieces. I sauté the green pepper and mushrooms thinking momentarily of Luisa Tetrazzini for whom the dish is allegedly named. She was blocked from singing in New York City and, as Wikipedia tells the story, she said…
"I will sing in San Francisco if I have to sing there in the streets, for I know the streets of San Francisco are free." This line became famous. She won her legal case, and her agent announced she would sing in the streets of San Francisco. On a crystal clear Christmas Eve in 1910, at the corner of Market and Kearney near Lotta’s Fountain, Tetrazzini climbed a stage platform in a sparkling white gown, surrounded by a throng of an estimated two to three-hundred thousand San Franciscans, and serenaded the city she loved.
I wonder what Will thinks of such determination and persistence in the face of opposition. I mourn the light of his spirit no longer with us. I add the chopped ham. I prepare the light cream sauce and add the sherry, along with the nutmeg. I think of my mother, who was born in November of 1910 – her parents just returning from a year in SF. This recipe comes from a cookbook of her age and carries for me the warmth of home. I add the turkey along with the ripe olives, simmer till thick and creamy. I imagine Will just home from a day at school and his expectation of comfort and warm contentment from this meal. I boil the spaghetti. I toss the lot until evenly mixed. I sprinkle it with parmesan cheese.
Piping hot, I carry it to Janet and Richard.
The dish is prepared with love in my heart for friends and a tender place for Will, knowing his bright spirit is safe, comforted, and at home.
Will liked meat balls and potatoes. He liked comfort food. Turkey Tetrazzini is comfort food. I think Will would like this dish.
Quietly, I boil up the turkey leg and thigh I have chosen for the meal. Meditatively I strain the broth and strip the meat from the bones, chop it into bite size pieces. I sauté the green pepper and mushrooms thinking momentarily of Luisa Tetrazzini for whom the dish is allegedly named. She was blocked from singing in New York City and, as Wikipedia tells the story, she said…
"I will sing in San Francisco if I have to sing there in the streets, for I know the streets of San Francisco are free." This line became famous. She won her legal case, and her agent announced she would sing in the streets of San Francisco. On a crystal clear Christmas Eve in 1910, at the corner of Market and Kearney near Lotta’s Fountain, Tetrazzini climbed a stage platform in a sparkling white gown, surrounded by a throng of an estimated two to three-hundred thousand San Franciscans, and serenaded the city she loved.
I wonder what Will thinks of such determination and persistence in the face of opposition. I mourn the light of his spirit no longer with us. I add the chopped ham. I prepare the light cream sauce and add the sherry, along with the nutmeg. I think of my mother, who was born in November of 1910 – her parents just returning from a year in SF. This recipe comes from a cookbook of her age and carries for me the warmth of home. I add the turkey along with the ripe olives, simmer till thick and creamy. I imagine Will just home from a day at school and his expectation of comfort and warm contentment from this meal. I boil the spaghetti. I toss the lot until evenly mixed. I sprinkle it with parmesan cheese.
Piping hot, I carry it to Janet and Richard.
The dish is prepared with love in my heart for friends and a tender place for Will, knowing his bright spirit is safe, comforted, and at home.
Wednesday, March 24, 2010
"The Freshman"
The “Freshman”
Shonuak Dharap
In memory of Will Dickens
October 20, 2009
To me, and the rest of the 08 varsity water polo team, he was known as "The Freshman." It wasn't a condescending term, but a term of endearment. He came on board his freshman year, an awkwardly lanky kid, still going through his growth spurt, but with the widest smile you've ever seen. He was a great guy. Sure he was the butt of teasing, but it was all superficial. He was the only freshman on our team, and he was bound to get ragged on. But in the end of the day, he was just as much an equal as any of us. In fact, perhaps more. It takes a lot of balls to be the only freshman on varsity, and he really filled the role, if not exceeded it. I saw him grow in just 1 semester of water polo, and not just physically. He was on swimming with us the next year, also on varsity. It really seems like just yesterday. He was determined to do well, and he knew he could do it because of his previous semester with us on polo. He busted his balls through those sets - through all of Dan's killer 200 sets, through all of those murderous pulling sets. He really pulled through and excelled. We kind of stopped teasing him during swimming. He had proven himself. And not only athletically. I talked to him. I made it a point to go up to him on campus whenever he was hanging out with his friends and a chat with him, or put him in an elbow lock and give him a big ol' noogie.
He was always there. When Josh and Post had their accident, and me, Jason, the Joneses, Cooke, and Berenfeld went to visit Clusin in the hospital - he came along too. He wasn't particularly close to Josh, and the rest of us had known him much longer, but he came anyways. He came because he was a solid guy. He came to support his teammates and I'd like to think, his friends. Alistair, Christian, and I used to make early morning trips to Happy Donuts, and I remember he even came along a couple times. That's not relevant, but I find myself remembering the little things.
After I graduated, I still kept in contact with some of the underclassman, and he was one of them. I talked to him every few weeks, asking him how life was, and how polo was going. He would talk to me about various things, and tell me about this and that - who he wanted to ask to homecoming - normal things that buds talk about. I even took him to lunch one time when I came home last year. Maybe it was winter break? Maybe it was some random weekend. We went to Mountain Mike's and just chatted for a while. I remember realizing that he had really grown up in that year. Christian and I went back home quite a few times last semester, and we'd go to swim practices. We played ultimate frisbee with the team a few times, and even swam with him. He was in the next lane over, at that JLS pool. I remember Christian and me talking about how much faster he'd gotten; how much he'd grown up in the last year. I feel like I'm being redundant, but I'm just writing down all these things popping into my head right now.
I know some of you knew him better, and please posts comments here if you have any memories you want to talk about, or just if you want to say anything. I know the team is taking it hard. I never thought it would be some one I knew. Someone I was close to. Someone I respected. Never thought it would be him. I am, as many of you must be, in shock. I talked with teammates earlier today. Jason, Josh, Vir, Alistair, Anand - we can't believe it. Anand said to me that he was such a happy kid. And he really did seem happy. He always had that huge grin. Jason said it's so unreal. That's really the only way to say it. Unreal. I don't know what lead to this, but I cannot stress enough the importance of communication. If you can't talk to your teammates and friends...who can you talk to? Just so you guys know, I love all of you. you guys are like to family to me, just like he is. And if you ever need to talk. About anything at all. You KNOW I'm here for you. Just a phone call away.
Will Dickens was a teammate, and even more, he was a friend. May he rest in peace.
Shonuak Dharap
In memory of Will Dickens
October 20, 2009
To me, and the rest of the 08 varsity water polo team, he was known as "The Freshman." It wasn't a condescending term, but a term of endearment. He came on board his freshman year, an awkwardly lanky kid, still going through his growth spurt, but with the widest smile you've ever seen. He was a great guy. Sure he was the butt of teasing, but it was all superficial. He was the only freshman on our team, and he was bound to get ragged on. But in the end of the day, he was just as much an equal as any of us. In fact, perhaps more. It takes a lot of balls to be the only freshman on varsity, and he really filled the role, if not exceeded it. I saw him grow in just 1 semester of water polo, and not just physically. He was on swimming with us the next year, also on varsity. It really seems like just yesterday. He was determined to do well, and he knew he could do it because of his previous semester with us on polo. He busted his balls through those sets - through all of Dan's killer 200 sets, through all of those murderous pulling sets. He really pulled through and excelled. We kind of stopped teasing him during swimming. He had proven himself. And not only athletically. I talked to him. I made it a point to go up to him on campus whenever he was hanging out with his friends and a chat with him, or put him in an elbow lock and give him a big ol' noogie.
He was always there. When Josh and Post had their accident, and me, Jason, the Joneses, Cooke, and Berenfeld went to visit Clusin in the hospital - he came along too. He wasn't particularly close to Josh, and the rest of us had known him much longer, but he came anyways. He came because he was a solid guy. He came to support his teammates and I'd like to think, his friends. Alistair, Christian, and I used to make early morning trips to Happy Donuts, and I remember he even came along a couple times. That's not relevant, but I find myself remembering the little things.
After I graduated, I still kept in contact with some of the underclassman, and he was one of them. I talked to him every few weeks, asking him how life was, and how polo was going. He would talk to me about various things, and tell me about this and that - who he wanted to ask to homecoming - normal things that buds talk about. I even took him to lunch one time when I came home last year. Maybe it was winter break? Maybe it was some random weekend. We went to Mountain Mike's and just chatted for a while. I remember realizing that he had really grown up in that year. Christian and I went back home quite a few times last semester, and we'd go to swim practices. We played ultimate frisbee with the team a few times, and even swam with him. He was in the next lane over, at that JLS pool. I remember Christian and me talking about how much faster he'd gotten; how much he'd grown up in the last year. I feel like I'm being redundant, but I'm just writing down all these things popping into my head right now.
I know some of you knew him better, and please posts comments here if you have any memories you want to talk about, or just if you want to say anything. I know the team is taking it hard. I never thought it would be some one I knew. Someone I was close to. Someone I respected. Never thought it would be him. I am, as many of you must be, in shock. I talked with teammates earlier today. Jason, Josh, Vir, Alistair, Anand - we can't believe it. Anand said to me that he was such a happy kid. And he really did seem happy. He always had that huge grin. Jason said it's so unreal. That's really the only way to say it. Unreal. I don't know what lead to this, but I cannot stress enough the importance of communication. If you can't talk to your teammates and friends...who can you talk to? Just so you guys know, I love all of you. you guys are like to family to me, just like he is. And if you ever need to talk. About anything at all. You KNOW I'm here for you. Just a phone call away.
Will Dickens was a teammate, and even more, he was a friend. May he rest in peace.
Tassajara Nut Loaf
A friend from church, Judy D., prepared a delicious vegetarian Tassajara Nut Loaf for our family. That evening, extended family and friends joined the 3 of us for dinner. We enjoyed the meal and shared memories of our time with Will, great times, happy times. He was and will always be "The Freshman" wonderful water polo team mate and beloved son, brother and friend to all of us.
Cheese and Nut Loaf (Sage)
(Deborah Madison, The Green's Cookbook)
1-1/2 cups walnuts
1/2 cup cashews
1-1/2 cups cooked brown rice
2 Tablespoons unsalted butter
1 medium yellow onion, chopped fine
1/2 cup mushrooms, chopped fine
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped
2 Tablespoons chopped fresh Italian flat-leaf parsley
2 teaspoons fresh chopped thyme or 1/2 teaspoon dried
1 Tablespoon fresh marjoram, or 1 teaspoon dried (I was out of this and it tasted great without it)
1 teaspoon fresh chopped sage, or 1/2 teaspoon dried sage
2 large cloves of garlic, minced very fine
4 large eggs, beaten
9-12 ounces of grated cheese -- Use odds and ends of different cheese that go together. I used cheddar and jack cheese, but swiss or fontina are good too
1 cup (8 oz) cottage cheese
1 teaspoon salt
freshly ground black pepper
Preheat oven to 375° F. Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).
Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.
Herb Bechamel Sauce
2-1/2 cups milk (I used 1%)
1 Tablespoon finely chopped onion
1 bay leaf
pinch ground pepper
4 branches fresh thyme or a pinch of dried thyme
2 Tablespoons finely chopped parsely
2 Tablespoons butter
2 Tablespoons flour
1/2 cup heavy cream (optional)
Combine the milk, onion and herbs in a saucepan and slowly bring to a boil, then turn the heat down to lowest point and cook for about 20 minutes. Turn off the heat and let it set until you need it. Then strain it--or not, if you prefer. There should be about 2 cups.
Melt the butter and stir in the flour and cook over medium low heat about 1 minute. Whisk in the warm milk all at once and stir in cream, if you're using it. Season with salt and cook over lowest heat for about 20 minutes, stirring often.
Cheese and Nut Loaf (Sage)
(Deborah Madison, The Green's Cookbook)
1-1/2 cups walnuts
1/2 cup cashews
1-1/2 cups cooked brown rice
2 Tablespoons unsalted butter
1 medium yellow onion, chopped fine
1/2 cup mushrooms, chopped fine
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped
2 Tablespoons chopped fresh Italian flat-leaf parsley
2 teaspoons fresh chopped thyme or 1/2 teaspoon dried
1 Tablespoon fresh marjoram, or 1 teaspoon dried (I was out of this and it tasted great without it)
1 teaspoon fresh chopped sage, or 1/2 teaspoon dried sage
2 large cloves of garlic, minced very fine
4 large eggs, beaten
9-12 ounces of grated cheese -- Use odds and ends of different cheese that go together. I used cheddar and jack cheese, but swiss or fontina are good too
1 cup (8 oz) cottage cheese
1 teaspoon salt
freshly ground black pepper
Preheat oven to 375° F. Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.
Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).
Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.
Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.
Herb Bechamel Sauce
2-1/2 cups milk (I used 1%)
1 Tablespoon finely chopped onion
1 bay leaf
pinch ground pepper
4 branches fresh thyme or a pinch of dried thyme
2 Tablespoons finely chopped parsely
2 Tablespoons butter
2 Tablespoons flour
1/2 cup heavy cream (optional)
Combine the milk, onion and herbs in a saucepan and slowly bring to a boil, then turn the heat down to lowest point and cook for about 20 minutes. Turn off the heat and let it set until you need it. Then strain it--or not, if you prefer. There should be about 2 cups.
Melt the butter and stir in the flour and cook over medium low heat about 1 minute. Whisk in the warm milk all at once and stir in cream, if you're using it. Season with salt and cook over lowest heat for about 20 minutes, stirring often.
Friday, March 12, 2010
Will was great with kids, he was an assistant Sunday School teacher at our church, St. Bede's in Menlo Park, for about 4 years. The kids loved Will and he them. He was like the Pied Piper, when he was with the kids, they were all smiling, playing games with Will in the middle. At retreat last June at the Bishop's Ranch, Will, Aly and Alex stayed in the cabins, the kids would race down to get them and chase them all over the Bishop's ranch. What a wonderful weekend. Now Will is forever 16 at St. Bede's. A meditation garden will be dedicated to him on Palm Sunday, it will be called the Will Dickens Memorial garden
Thursday, March 11, 2010
We lost our beautiful 16-year old son on October 19, 2009. Will was a wonderful son and person. He was warm, loving and sensitive. Friends say he never had anything negative to say about anyone and was always there as a friend. Now he is our angel and lives on within all of us. I dream about him sometimes, he looks incredible, so handsome, says that he is alright and is working on being more positive. Last night, in a dream, I was warned to be careful. His younger sister is 1 year younger than Will and misses him so much. She will wear some of this sweatshirts, the warmth of his hug is wrapped around her. They used to do everything together. On the night that he died, they were playing video games together for a couple of hours. Having so much fun together. Why did he have to leave us at this point in our lives? My husband is coping the best way that he can as we all are trying so very hard to do. His true love calls him an angel that provides unconditional love, she still loves him and is very sad that they will not go to the prom and get married as they promised each other. Such is young love. Will was an amazing athlete, a water polo player, “The Freshman”. This cookbook is written in honor or Will’s life and the impact that his being part of all of our lives is having on us. It is the result of the love and community support that we received from family and friends in the first couple of months after Will died. Every night, we were provided with a meal made with the love of our family in mind.
Our family and friends continue to encircle us as we move forward as a family with Will not physically with us.
Will, we miss you, Love Mom
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