California

I'm back from my trip to the San Francisco area. The business I work for had an exhibit at the Weston A. Price Foundation's Wise Traditions conference.

The conference was great, but one of the highlights for me was finding heirloom tomatoes at Whole Foods (an amazingly big Whole Foods, by the way). Californians are so lucky to have a longer growing season than we do here in the Midwest. I also picked up samples of Celtic Sea Salt at the conference . . . good salt makes everything taste better! As an added bonus, Celtic Sea Salt is unrefined and contains minerals your body needs to maintain good health. This is great news for me, because I like salt!

In addition to sea salt samples, here are the other things I picked up at the conference:

• Meals That Heal: A Nutritional Makeover (a cookbook to help transition to traditional/nourishing foods). I really want to learn to make some healthy beverages, such as lemon cooler (see below).
  
• Chocolate Crispy Almond Cookies from Grindstone Bakery
• A raw milk t-shirt
• Raw milk and kombucha from Organic Pastures (we had fun getting to know the Organic Pastures staff; unfortunately, we couldn't bring their products home)
• Lemon cooler from Three Stone Hearth (we were all sad we couldn't bring this home)
• Rosemary salt and lavender salt
• Salsa and relish from Zukay Live Foods

Update: I forgot about these things:

• Ghee from Pure Indian Foods
• Olive Oil from Chaffin Family Orchards (really, really nice people!)
• Salmon Marinade from Vital Choice (also really, really nice people!)
  

I've got lots of things to cook and lots of things to post about, but I'm still catching up on rest, dishes, and laundry . . .

Blogging by Mail

My Blogging by Mail package arrived! Look at all the awesome goodies Chef Barbie sent me:

More details coming soon (tonight is the season premiere of Top Chef!) . . . until then, a BIG thank you to Chef Barbie for my awesome package and to Stephanie for organizing Blogging by Mail!

Update:
My Blogging by Mail package contained:

• Peppercot sauce (apricot/pepper)
• 3 Ghirardelli chocolate bars ("for baking or eating," according to Chef Barbie)
• A pink potholder and matching towel
• Watermelon print napkins
• Recipe cards
• Locally produced honey
• Vanilla beans
• A cupcake ornament - so cute!
• A cute cupcake card, explaining why she can't live without all these things
• And finally, my favorite part: little green Le Creuset pinch bowls ("for mise en place") - I love them! They match all my green stuff perfectly and will be great for getting spices and seasonings measured out and organized.

Again, thanks to Chef Barbie for the wonderful goodies and thanks to Stephanie for organizing Blogging by Mail!

My Halloween Tradition

What we lacked in trick-or-treaters, we made up for in chocolate cookies! Last fall I found an awesome chocolate cookie recipe on Orangette (the recipe is originally from Alice Medrich) and made them on Halloween. They are so tasty and so easy - and not as bad for you as lots of chocolate cookies . . . so they have officially become my Halloween tradition. I also made a variation of this recipe with pumpkin. The variation recipe can be found here; I followed it exactly up to the point where I rolled the balls of dough in powdered sugar prior to baking.

Ken liked the pumpkin-chocolate cookies but I wasn't as crazy about them . . . I guess I am a purist when it comes to chocolate (I can't stand the thought of chocolate + raspberry or chocolate + orange . . . but pumpkin + chocolate doesn't seem quite as bad . . .). In celebration of Halloween and pure chocolate, here is the recipe:

Chewy Cocoa Cookies
1 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
4 tbsp. (½ stick) unsalted butter
2/3 cup granulated sugar
1/3 cup light brown sugar
7 tbsp. unsweetened cocoa powder
1/3 cup plain yogurt (sour cream may be substituted)
1 tsp. vanilla extract
½ cup chocolate chips (or other mix-in)

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.

In a small bowl, whisk together the flour, baking soda, and salt; set aside.

Place the butter in a medium microwave-safe bowl, and microwave briefly, until just melted. Add the sugars, and sift in the cocoa. Stir to blend well. The mixture will be somewhat thick and pasty, like wet sand. Add the yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture, and stir to just combine. Add the chocolate chips and stir to incorporate.

Drop the dough by generous tablespoons onto the prepared baking sheet. You should be able to fit about 8 or 9 cookies, nicely spaced, on a standard sheet pan. Bake for 9 to 11 minutes, or until the tops of the cookies have crackled slightly and look set. Transfer the sheet pan to a wire rack, and cool the cookies on the pan for 10 minutes. Transfer them to the rack to cool completely. Repeat with remaining dough. - from Orangette, originally from Alice Medrich

Thanksgiving Menus from Food Magazines, part 3

Bon Appetit

The November Bon Appetit contains a complete "Thanksgiving Almanac." Bon Appetit reached back in time in hopes of capturing the true spirit of Thanksgiving, including traditional/heirloom American foods. The Thanksgiving feature is divided into sections:

1. Menu for a Heritage Feast:

• Crudites with green goddess dip
  
• Dungeness crab and heirloom bean brandade
  
• Roast heritage turkey with bacon-herb butter and cider gravy
  
• Bacon, apple, and fennel stuffing
  
• Wild rice with butternut squash, leeks, and corn
  
• Shaved brussels sprouts with currants and chestnuts
  
• Garnet yams with maple syrup and maple-sugar streusel
  
• Cranberry and tart-cherry compote
  
• Pear cobbler with dried blueberries and stone-ground corn biscuits
  
• Caramelized apple and pecan pie
  

2. Turkey (Salt It, Don't Brine It):

• Salted roast turkey with herbs and shallot dijon gravy
  
• Salted roast turkey with orange, fall spices, and sherry gravy
  
• Salted roast turkey with chipotle glaze and caramelized onion gravy
  

3. Stuffing (One Recipe, Four Ways):

• Herb and onion stuffing
  
• Sausage stuffing with fennel and roasted squash
  
• Dried cranberry, apricot, and fig stuffing
  
• Wild mushroom and spinach stuffing
  

4. Sides (Make Ahead Makes It Easy):

• Monday: Cranberry relish with grapefruit and mint; cranberry, pomegranate, and meyer lemon relish
  
• Tuesday: Glazed pearl onions in port with bay leaves
  
• Wednesday: Citrus-glazed carrots; green beans with pickled onion relish; cauliflower and brussels sprout gratin with pine nut breadcrumb topping; roasted winter squash and parsnips with maple syrup glaze and marcona almonds; creamy corn and chestnut pudding; sweet potato and apple puree; and potato, zucchini, and tomato gratin
  
• Thursday: Scalloped yukon gold and sweet potato gratin with fresh herbs; yukon gold and fennel puree with rosemary butter
  

5. Dessert (Purely Pumpkin):

• Pumpkin butterscotch pie
  
• Pumpkin and brown-sugar creme brulee
  
• Pumpkin ice cream pie with chocolate-almond bark and toffee sauce
  
• Pumpkin spice layer cake with caramel and cream cheese frosting
  
• Pumpkin cheesecake with marshmallow-sour cream topping and gingersnap crust
  

Bonus: turkey carving guide; keeping food hot; other menu ideas based on the included recipes

Also: Fall fruit and vegetable guide; buttermilk biscuits with green onions, black pepper, and sea salt; pomegranates; and RSVP - readers' favorite restaurant recipes (one of my favorite sections of Bon Appetit).

My summary: I love Bon Appetit's simple approach to Thanksgiving. The feature has a nice layout, and the photos convey a sense of peace and calmness (they were shot on location in a Shaker village). There are some "gourmet" ingredients, but Bon Appetit does a good job of making the recipes approachable, and gives explanation of the less common ingredients. Lots of the dishes look delicious, but a few I am unsure of, for example: cooked pearl onions . . . yes, that is an entire dish. Maybe I'm missing out on something great, but I don't think it sounds good at all. Bon Appetit is one of my favorite food magazines; it has a nice mix of recipes and articles, most of which are reader friendly and not snobbish. My parents have been Bon Appetit readers since the 1970s; some of our family favorites are BA recipes from the late 70s and early 80s . . . I think the contents of the new issues are timely - but obviously many of their recipes are timeless as well. The November issue is a good one to add to your collection.
(No, I'm not a Bon Appetit spokesperson . . . I wish!)

Everyday with Rachael Ray

First, my disclaimer: I am not a fan of RR's 30-Minute Meals television show. I do sometimes like her magazine though, and I'd heard the Nov. issue had good ideas, so I picked it up to see for myself. In classic Rachael Ray style, this magazine promises to "Get the big meal on the table in 60 minutes (no joke!)." Yes, it actually says "no joke." Hmm . . . kind of makes me want to challenge it to see if it really can be done by the average home cook. Here is the Thanksgiving in 60 Minutes menu:

• Early bird turkey (turkey breasts and thighs, not a whole bird)
  
• Apple and date stuffing
• Green bean casserole
• Golden potato mash
• Spiced pumpkin mousse trifle
• Bonus: 101 Ways to Make Thanksgiving Easier - lots of random tips, some should be common sense . . . but some could be helpful: Clean out your fridge - purge shelves and inner doors of almost-empty jars and bottles and leftover takeout; and [Turkey] size matters - One pound raw weight per person is the rule of thumb, but when in doubt, buy up. Keep in mind larger birds have a higher proportion of dark meat, so if your family loves only white meat, consider an average-size turkey and roast a couple of extra turkey breasts on the side.
• Also: election night parties; several twists on stuffed mushrooms; Italian lessons; Thanksgiving travel ideas; 30-minute meals; and a tear out weekly menu + planner.
  

My summary: It seems like this magazine actually contains Rachael Ray's energy . . . there is a lot going on, not only on the cover but inside the magazine as well. The 60-minute Thanksgiving meal doesn't have much appeal for me . . . you're supposed to cook all day (or all week) for T-Day, right? If you would answer "no" to that question, this menu could be a good fit. I could see this menu, the recipes, and the planner working for a group of college or grad students who aren't able to go home for the holiday, but want a semi-traditional holiday meal without all the work. I haven't tested any of the recipes from this issue yet, but there are several I've got flagged to try - if I can get past all the [annoying] inserts and tear out sections, that is.

Fine Cooking

Fine Cooking's All-Star Thanksgiving was created by notable chefs from NYC, San Francisco, and Seattle. The Ultimate Thanksgiving menu includes:

• Roasted Turkey with Juniper-Ginger Butter & Pan Gravy
• Rustic Bread Stuffing with Dried Cranberries, Hazelnuts, and Oyster Mushrooms
• Mashed Potatoes with Caramelized Shallots
• Maple-Tangerine Cranberry Sauce
• Cauliflower with Brown Butter, Pears, Sage and Hazelnuts
• Green Beans with Meyer Lemon Vinaigrette and Parmesan Breadcrumbs
• Sugar and Spice Pumpkin Pie with Brandied Ginger Cream
• Bonus: "The Whys of Pie" - troubleshooting common pie problems
• Also: Testing stockpots; steak au poivre; features on squash, rosemary, and caramel

My summary: Fine Cooking's menu looks very versatile - as if it would satisfy everyone from the foodie to the picky eater. Fine Cooking is a little bit like Cook's Illustrated; it focuses on recipes, ingredients, and equipment (like Cook's Illustrated and Cook's Country), but it does include advertising and doesn't seem to be quite as obsessive when it comes to testing recipes. The T-day menu nicely balances traditional and new tastes - perfect for those who need a new spin on their traditional holiday staples. (Ahem . . . Dad . . . are you reading this???)
Like Bon Appetit, a good addition to the food magazine collection.

Whew . . . This wraps up my series of food magazine Thanksgiving menu reviews. Good thing, too, because I'm really, REALLY hungry for turkey now!

See my other Thanksgiving menu reviews here and here.

Thanksgiving Menus from Food Magazines, part 2

Saveur, with mincemeat pie on the cover, features a New Orleans-inspired menu, which includes: oyster stew; roasted turkey; gateau de sirop (Acadian syrup cake); and spiced pecans.

Side dishes include: roasted cranberry sauce; sweet potato casserole (half sweet, half savory); green beans with pancetta and mint; whipped mashed potatoes with celery root; and oyster stuffing.

Also in this issue: Missouri wines (including Adam Puchta - my favorite); mincemeat pie (the business I work for is listed as the supplier for suet); Laos; France; and homemade pizza.

My summary: In my opinion, Saveur is a little more food literature than recipes or cooking information (not to say that their recipes aren't good, but for some reason it just strikes me as a magazine you read but do not necessarily cook from). That said, the Thanksgiving recipes look tasty and the ingredients and preparation seem reasonable. There is also a recipe for truffade (skillet cooked potatoes and cheese) that looks like seriously indulgent comfort food. It is a good issue, but I probably wouldn't pay the $5 cover price for it.

Food & Wine

Food & Wine magazine has organized their Ultimate Thanksgiving Planner with 3 menus into a convenient grid, allowing you to see all components of all menus at the same time.

1. Grilled butterflied turkey and caraway ancho gravy with: ham and cheddar sourdough stuffing; smoky seafood cocktails; creamed spinach and parsnips; grill-roasted vegetables with pine nut pesto; and pumpkin-gingersnap tiramisu
   
2. Apricot-glazed turkey and fresh herb gravy with: fennel, red onion and focaccia stuffing; cauliflower soup with chorizo bread crumbs; celery salad with walnuts, dates and pecorino; cranberry-pomegranate sauce; and a pear tart with pecan crust
   
3. Either turkey option (grilled or apricot-glazed) with: corn bread dressing with brussels sprouts; goat cheese edamame dip with spiced pepitas; mashed potatoes with creme fraiche and chives; crunchy baked fennel; and caramel cream pie with crispy rice topping

Bonus: wine suggestions; dishes also have color-coded icons indicating to use the freezer, use the refrigerator, use the grill, use the stovetop, or use the oven - which helps with planning.

Also in this issue: Yogurt - the new superfood; testing skillets; homemade ricotta; features on Atlanta, Georgia and Boise, Idaho; cooking club; and "upcycling" - using portions of ingredients that ususally end up in the trash (mushroom stems, potato peels, etc.).

My summary: I like the variety of cooking methods - grill, oven, stovetop, etc. I'm especially intrigued with grilling the Thanksgiving turkey (although I probably wouldn't actually do it, unless we moved Thanksgiving to one of the Southern - i.e. warmer - states). There is a nice mix of recipes, some simple, some more advanced, and the majority of ingredients should be widely available. Definitely not your boring, standard holiday recipes, but not too crazy either. Overall, the November issue of Food & Wine seems like a good addition to my food magazine collection.

Cook's Country
Cook's Country takes a more subtle approach to promoting its Thanksgiving menu than most. No crazy, too-good-to-be-true claims (the BEST! the EASIEST! Whatever!) and no turkey picture on the front cover. Their recipes appear to be the type to stand on their own merit, without wordy exclamations. The Thanksgiving selections include:

• Old-fashioned roast turkey with gravy
  

• Bread stuffing outside the bird


• Skillet roasted carrots and parsnips


• Make ahead green bean casserole


• Easy crescent rolls


• Garlic mashed potatoes
  
• Butternut squash soup


• Bonus: Leftover turkey recipes (that look so good it makes me want to cook a turkey just for the leftovers)

Also: 30 minute supper recipe cards; great tips, reviews, and illustrated instructions; guide to getting to know nuts; and chocolate shadow cake.

My summary: You can never go wrong with any publications or recipes from Cook's Illustrated. Although not necessarily trendy or gourmet, you can count on Cook's Country's recipes to turn out well (they test everything to perfection) - and their well-written instructions and helpful illustrations make cooking practically foolproof. Their classic Thanksgiving menu is perfect for anyone who wants to cook really good food, but isn't necessarily a gourmet cook, doesn't have the desire to use exotic ingredients, or doesn't want to risk a new-recipe failure on Thanksgiving. If you are considering buying this issue of Cook's Country (or a subscription), focus on the quality of the recipes and the tips they offer, not the quantity of pages in the magazine. The magazine seems thin, but because there is no advertising (which is so nice), 100% of the content is recipes, reviews, and helpful tips, making it a good buy.

Update: For more, check out Part 1 and Part 3.

Flash Chicken and Glazed Carrots

Two good recipes to share . . . and one that was a flop. Flash chicken saute with cider and almonds has a long title, but it was actually a relatively quick and easy recipe. It was so good . . . it makes me sad, thinking about all the people who eat tasteless, plain, boring chicken breasts. With just a little effort, a chicken breast can actually become flavorful and something you look forward to eating. The carrots were also good, if you're a fan of carrots. With the exception of carrots cooked with pot roast, I've always had a cooked carrot aversion (by the way - boiling peas and carrots and serving them plain is great way to make sure your kids never want to eat either vegetable when they grow up). However, when I saw glazed carrots in Everyday Food and realized I had all the ingredients, I decided to give cooked carrots another try. I'm glad I did, because they actually can be good . . . I no longer feel obligated to hate cooked carrots.

Honey Glazed Carrots
1 tsp. oil (olive or canola)
2 lbs. carrots, cut into 1-inch pieces, halved if thick
1 cup chicken broth
1/2 cup honey
2 tbsp. red wine vinegar
coarse salt and ground black pepper
1 tbsp. unsalted butter

Directions:

1. In a large skillet, heat oil over medium-high. Add carrots and cook, stirring once, until beginning to brown, about 2 minutes.
2. Add broth, honey, and vinegar. Season with salt and pepper. Bring to a boil then reduce to a simmer, cover and cook until crisp-tender (about 10-15 minutes). Uncover and cook over medium to medium-high heat until carrots are tender and liquid is syrupy, 8 to 10 minutes more (there should not be much liquid remaining).
3. Remove skillet from heat; add butter and swirl skillet until melted. Season with salt and pepper. - Everyday Food
   
   Notes: to make this dairy free, leave out butter or substitute with a dairy-free butter alternative. The carrots are pretty sweet, so it might seem strange to add salt at the end, but I encourage you to give it a try - I think it enhances the flavor.

Flash Chicken Saute with Cider and Almonds

1 1/2 cups chicken broth
extra virgin olive oil
2 boneless, skinless chicken breasts (the original recipe calls for 4)
salt and freshly ground black pepper
6 large garlic cloves, thinly sliced
1 cup cider vinegar
optional: 2 tbsp. unsalted butter
2 tablespoons whole salted almonds, coarsely chopped

1. In a 10-inch saute pan (not nonstick), boil down broth until it is reduced by about two-thirds. Pour it into a container (a bowl or glass measuring cup) and set aside. Rinse and dry pan.
2. Lightly coat pan with olive oil and heat over high heat. Place chicken breasts in pan, season with salt and pepper. Lightly brown them on both sides. Lower heat to medium low and cook uncovered for about 4-5 minutes per side. Remove to plate and cover with foil to keep warm.
3. Make the sauce by adding cider vinegar and garlic to the pan. Boil, scraping up the brown bits in the pan, until the vinegar is reduced to 1/4 cup (hint: place 1/4 cup of water in the pan before you begin cooking to have a reference point for estimating 1/4 cup vinegar). Stir in the reserved broth and boil 2 minutes, or until sauce is rich-tasting. Season with salt and pepper. Stir in butter (if using). Immediately pour sauce over chicken, top with almonds, and serve.

Note: I didn't add butter to the sauce and I thought it was really good without it. I imagine it might be even better with butter, but if you want to cut fat and calories, you won't miss the butter. - The Splendid Table's How to Eat Supper

About the macaroni and cheese . . . the recipe was from Ellie Krieger and included a lot more butternut squash puree than cheese . . . I made it a while back and froze it, then baked it to go with this meal. Ken ate his, but mine went in the trash. Yuck. I usually like Ellie Krieger's healthy recipes - not sure what happened with this one!

Thanksgiving Menus from Food Magazines, part 1

Unless you're totally overwhelmed by the ridiculous amount of political advertising right now, you've probably noticed that the November issues of most of the food magazines have arrived on newsstands, complete with Thanksgiving menus. If you're looking for inspiration to help plan your menu for the biggest food day in the US, there are lots of options. Since I'm a food magazine addict enthusiast, I decided to help you decide which magazine has the best menu for you by summarizing the offerings of each. (Note: this will be a 2 3-part series of posts)

Everyday Food's November feature is "The Easiest Feast Ever;" the menu has a "Downhome Tradition" theme, including:

• Roast turkey with brown-sugar and mustard glaze
  
• Bourbon gravy
  
• Pecan cornbread dressing
  
• Stewed green beans with bacon



• Sweet potato casserole
  
• Basic cranberry sauce
  
• Also included is a basic pie crust recipe, plus recipes for pumpkin cream pie, chocolate pecan pie, cheddar-crusted apple pie, and coconut custard pie
  
• Bonus: a preparation schedule, beginning 3 days before Thanksgiving

My summary: the menu has a relaxed family-style appeal, with classic recipes which have been "kicked up a notch," but shouldn't push anyone outside the traditional Thanksgiving menu comfort zone. I love the compact size of Everyday Food, and that the focus is primarily recipes, with clear instructions, pictures, and small bits of relevant information dispersed throughout. The November issue has several down-to-earth recipes that look good, including a feature on Flat Iron steaks.

The cover of Cooking Light features a pecan pie and advertises "112 festive, fabulous recipes . . . and more in our holiday cookbook." The extensive holiday cookbook section includes:

Appetizers, drinks, and salads: spinach salad with gorgonzola, pistachios, and pepper jelly viniagrette, roasted cauliflower soup with hazelnut oil, arugula salad with goat cheese, bacon, and balsamic-fig dressing, gingered pear and brandy cocktail, pink grapefruit and lychee cocktail, spicy baked pita chips, orange chipotle-spiced pecans, shrimp skewers with coconut, jalapeno, and cilantro dipping sauce, traditional hummus (with three flavor options), caramelized sweet onion dip, and white hot spiced chocolate

Main dishes:

• Spice-brined turkey with cider pan gravy
  
• Roast turkey with onion and cranberry chutney
  
• Shallot and sage-roasted turkey with shallot gravy
  
• Red currant-glazed cornish hens and pearl onions
  
• Turkey cutlets with pancetta sage sauce
  
• Mixed peppercorn beef tenderloin with shallot-port reduction
  
• Beef tenderloin with roasted tomato salsa
  
• Marinated beef tenderloin with caramelized onion and mushroom ragout
  
• Seared beef tenderloin with dijon and herbs
  
• Braised lamb shanks with parsley-mint gremolata
  
• Classic bouillabaisse with rouille-topped croutons
  
• Maple-sage roasted pork tenderloin
  
• Parmesan and root vegetable lasagna

Side dishes: several varieties of mashed potatoes, gratin of cauliflower with gruyere, and soft polenta with wild mushroom saute
Desserts: cranberry oatmeal bars (with variations), pear pie with streusel topping and caramel sauce, old-fashioned gingerbread, chocolate roulade, and yellow butter cake with vanilla meringue frosting
Extras: fig-walnut sticky buns, beer-cheese bread (with variations), buttermilk biscuits, apricot mustard sauce, saffron aioli, chunky chai applesauce, classic cranberry sauce, pistachio-cranberry scones, bakery dinner rolls
Bonus: "Gifts from the kitchen," with suggestions and recipes for homemade Christmas gifts and a "Holiday meal strategies" section with lots of tips

My summary: The holiday cookbook section is comprehensive and should have something to please everyone. However, if you're indecisive and/or unwilling to make a glaze, reduction, or chutney, this may not be the perfect Thanksgiving menu for you. Cooking Light always does a great job of making delicious food a little lighter, and this issue is no exception. Outside the holiday section, there are several more recipes, a travel feature (this month it is North Carolina), and lifestyle and health articles (mostly geared toward women).

Gourmet magazine has the requisite perfect turkey on the cover. Inside the magazine, editor Ruth Reichl reveals Gourmet's plan to take your Thanksgiving dinner "Over the Top." The menu includes:

• Foie gras toasts with sauternes gelee
  
• Pecan and goat cheese marbles
  
• Smoked-sable tartare with beets and watercress
  
• Roast turkey with black truffle butter and white wine gravy
  
• Chestnut, leek and apple stuffing
  
• Cranberry, quince, and pearl onion compote
  
• Parsnip puree with sauteed brussels sprouts leaves
  
• Roasted sweet potato rounds with garlic oil and fried sage
  
• Wild mushroom bundles
  
• Celery apple granitas
  
• Seckel pear tart with poire william cream
  
• Spiced pumpkin souffles with bourbon molasses sauce
  
• Bonus: wine advice and a 3-day "game plan"

If the "Over the Top" menu sounds a bit over the top for you, Gourmet has more menu options:

1. A menu incorporating Latino flavors, which includes: chipotle meatballs; mango pomegranate guacamole; plantain chips; clementine jicama salad; adobo turkey with red chile gravy; cornbread and chorizo stuffing; cranberry pineapple salsa; roasted chayotes with garlic; sweet potato coconut puree; poblano potato gratin; lattice apple pie with Mexican brown sugar; rum ice cream; and chocolate cinnamon cream pie.
   
2. A "Four Hour Feast," including: carrot fennel soup; extra-moist roast turkey with pan gravy; sage stuffing; cranberry tangerine conserve; haricots verts with bacon and chestnuts; roasted potatoes and shallots; cider poached apples with candied walnuts, rum ice cream, and cider syrup.
   
3. A "Vegetarian Feast" with the following recipes: marinated olives; sliced fresh fennel; cheese plate with crackers; artichokes braised in lemon and olive oil; mushroom and farro pie; parmesan-roasted butternut squash; cranberry sauce with dates and orange; moscatel-glazed parsnips; smashed potatoes with roasted garlic gravy; sauteed broccoli rabe; kohlrabi and mache salad; prune, apricot, and cherry frangipane tart; pumpkin tart with anise seed crust; and roasted chestnuts.

My summary: Unless you are a real foodie (or someone in your family has a gourmet catering business), Gourmet's Thanksgiving menus may be a little overwhelming. The "four hour feast" is by far the most reasonable for the everyday cook - it utilizes some ingredients you may not be used to but should probably be able to find without a huge struggle. I will probably never make 95% of the recipes in Gourmet, but I have a feeling the other 5% will be absolutely amazing and will make my subscription worthwhile.

Magazines featured in the next post: Bon Appetit, Cook's Country, Saveur, Everyday with Rachael Ray, and whatever else shows up in my mailbox. (Note: I don't subscribe to or buy all these magazines - some are borrowed . . . seriously!)

Update: Find more Thanksgiving menus here and here.

Menu for this week

Monday - not cooking (Master Gardeners)
Tuesday - not cooking (yoga)
Wednesday - Flash Chicken (Splendid Table's How to Eat Supper), Glazed Carrots, "Healthy" Mac & Cheese
Thursday - Taco Soup
Friday - Spinach/Prosciutto Lasagna
Saturday - possibly baking pies for a church function

Roasted Chicken with Preserved Lemon

Although this recipe was quick and easy, it also proved to be a major test of patience. Here's why: I got The Splendid Table's How to Eat Supper in the early summer. As usual, I flagged some recipes, including this one. Of course, I'm sure you guessed by now that I couldn't find preserved lemons . . . not even in St Louis. So, with a little help from Google and Simply Recipes, I made my own. This project was a test of my patience because I really wanted to make this recipe . . . in July . . . and preserving things takes time! However, I placed the in-progress lemons in the very back of the refrigerator, thus forgetting about them for quite a while, which made it easier. When I finally uncovered them last weekend, I knew I better try this recipe while the lemons were at the front of the fridge. This recipe is not for the faint of heart, and not for lemon or garlic-phobes either. It really packs a punch, and is quick and easy too (with the exception of preserving lemons!). Roasted Chicken Breasts with Preserved Lemon
1/2 preserved lemon, lightly rinsed
2 tbsp. olive oil
1 tbsp. thyme (original recipe calls for fresh coriander sprigs)
1 tsp. cumin (original recipe calls for whole cumin seeds)
1 large garlic clove
2 large chicken breasts
freshly ground black pepper

Directions:

1. Preheat oven to 450 degrees. In a food processor, finely chop together the lemon, olive oil, herbs/spices, and garlic.
2. Cover a large, shallow roasting pan with heavy duty foil. Arrange chicken breasts on the foil, spread 1/4 lemon mixture on each, flip and spread remaining lemon mixture evenly over them. Grind black pepper over the chicken, place in oven. Reduce heat to 325 degrees.
3. Roast chicken 45 minutes or until it reaches 170 degrees internally. Chicken may be placed under the broiler for 1 to 2 minutes per side to increase browning (optional, I didn't do this).
4. Serve immediately. Chicken reheats well and may be kept in refrigerator up to 2 days. Yield: 2 servings. - Adapted from The Splendid Table's How to Eat Supper

Preserved Lemons

8-10 Meyer lemons OR 4-6 regular lemons, scrubbed very clean (I used regular lemons)
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed

Sterilized quart canning jar

Instructions:

Place 2 Tbsp of salt in the bottom of a sterilized jar.

One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.

To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

Store in refrigerator for up to 6 months. - Recipe from Simply Recipes

BB: Vegetable Pot Pie

Mmm. . . it's Barefoot Bloggers time again! It was Deb's turn to pick this week, and she went all out . . . check out her pot pie pics on her blog, Kahakai Kitchen.

I applied a 1960s filter to the photo above, because I think vegetable pot pies seem like a retro comfort food. As you can tell, my pot pies turned out a little messy. It seemed like a lot of the filling oozed out the side and onto the baking sheet. I think I might have:
a) used too many vegetables (I didn't measure them); and
b) filled the individual pie dishes too full

Overall, I was pleased with how the recipe turned out. I would definitely make it again. Next time I think I will use my own pie crust recipe, season the filling a bit more, and try to get a better balance of vegetables to sauce. I added some shredded chicken to Ken's portion (he never fails to ask "where's the meat?" when I cook something with little or no meat), so that would be a good way to add some protein to the meal. You can also substitute vegetables to suit your taste. I'm glad I took time to try this recipe (and also glad that my taste-testers are always willing to help with dishes)!

Vegetable Pot Pie
12 tablespoons unsalted butter (1 1/2 sticks) 1 stick unsalted butter
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod white wine
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 sweet potato, peeled and cubed
1/2 cup frozen peas
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions:
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Melt the butter in a large pot over medium heat. Add the onions [and fennel] and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod or white wine, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned (translation: add more salt and pepper now, even if you don't think you should!).

Preheat the oven to 375 degrees F.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, [onions], and parsley to the sauce and mix well.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
- Recipe from Ina Garten's Barefoot Contessa Parties

White Chili

I am a big fan of white chili, but have not been able to find the perfect recipe. This recipe turned out really well, if just a bit too thick (maybe because I didn't really measure out the chicken stock and the chicken). I think I'll keep working with the recipe, but here is the current version:

White Chicken Chili
1 tablespoon olive oil
1 1/2 cups chopped onion
1 4-ounce cans chopped green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 15-ounce cans great northern beans, rinsed
4 cups reduced-sodium chicken broth
4 cups shredded chicken (I used a rotisserie chicken)
2 tablespoons cider vinegar OR fresh lime juice
optional: 1 tablespoon butter

Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin, cayenne, salt, and pepper. Cook, stirring occasionally, for 5 minutes.

Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add shredded chicken, butter (if using) and vinegar; cook for 5 minutes more. Serve immediately.

Optional toppings:
Shredded jack cheese
Tortilla chips
Sour cream
Avocado
Lime Slices

Note: this recipe could easily be dairy free - just leave out the butter (which won't hurt anything!) and don't garnish with cheese or sour cream.

- Adapted from Eating Well

Doggie Bag, Please

I made gourmet muffins for the dogs! I started last night, soaked the whole wheat and spelt flours in organic buttermilk . . . then tonight, added eggs, baking soda, sea salt, shredded cheese, fresh herbs, and garlic. All so Piper and the bird dogs could have a gourmet breakfast tomorrow.

Okay, that was totally a lie. I made these cheesy herb muffins to go with our white chicken chili tonight - but they were terrible, so they've been relegated to dog food. The major flaw in the process happened when I decided to make a basic sweet muffin recipe savory instead. Ugghhh . . . sometimes I forget that baking is as much a science as an art - and I definitely learned from this experience!

Weekly Menu Plan

Like many others, I have been trying to implement a weekly menu plan. I bought a really cute magnetic menu planning notepad to put on our fridge . . . but I don't use it that often, and even when I do I sometimes have trouble sticking with my plan. This week, I decided to make a menu plan and post it, so I might be more likely to follow my plan.

Monday: didn't cook - Master Gardener class

Tuesday: White Chili, Cheese/Herb Muffins

Wednesday: Vegetable Pot Pie

Thursday: Roasted Chicken Breasts with Preserved Lemon, Salad

Friday: Fajita Quesadillas

Saturday: not cooking - Go Mizzou!

Sunday: Beef Pot Roast

Bethany's Challenge

Bethany left me a note recently asking for suggestions for dairy free recipes. Apparently her new baby boy doesn't like it when she eats dairy - and she's getting tired of salad, meat, and fruit! I went through my old posts and made a new "dairy free" tag - but I didn't realize how many of my recipes contain dairy - yikes!

Bethany's challenge aside, I am actually interested in reducing the amount of dairy I consume. (I've been reading the Eat Right 4 Your Type books and according to their philosophy, dairy isn't compatible with my blood type. You don't have to believe in this - in fact, I'm not sure I do, but it is an interesting philosophy)

So, Bethany - I'll try to make some dairy free recipes this fall. In the meantime, here are some links you might find helpful:

All Recipes Dairy Free Page

Godairyfree.org

Recipe Zaar Dairy Free Page

Eating Well's How to Eat Around Food Allergies

Dairy Free Recipe Blog

Links to a few yummy-looking dairy free recipes on blogs:

• Stuffed Bell Peppers
• Pumpkin Pecan Quick Bread
• Some of the apple-influenced recipes on this post either are dairy free or could easily be made dairy free
• Bacon Sloppy Joes
  

Freezer Biscuits

I'm always looking for ideas to help speed up dinner preparation, and have started experimenting with make ahead (or freeze and bake) recipes. On a recent trip home to visit my parents, I discovered my mom's copy of The Best Make-Ahead Recipe, from Cook's Illustrated. All the Cook's Illustrated recipes I've tried have turned out very well (not surprising, with all the testing they do), so I asked to borrow the cookbook and give some of the recipes a try. She also loaned me her Oprah Magazine Cookbook (thanks, Mom!).

These biscuits are very easy to prepare, especially if you use my tip for cutting them into squares (see below). I baked some right away and froze the rest. I have to be honest -I wasn't wowed by the batch I baked right away. The batch I froze and baked tonight turned out much, much better. I had a pot roast in the crockpot and put these in the oven when I got home from work - a wonderful, fast, and easy dinner for the first cold evening of fall. Keep in mind - these are cream biscuits, not the flaky type, but they are much better than purchased freezer biscuits!

Freezer Biscuits
6 cups (30 oz.) unbleached all-purpose flour, plus extra for counter
2 tbsp. sugar
2 tbsp. baking powder
1 1/2 tsp. salt
4 1/2 cups heavy cream

Line baking sheet with parchment paper (may need 2 baking sheets); set aside. Whisk flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough onto a lightly floured counter and gather into a ball. Knead dough briefly until smooth, about 1 minute, adding extra flour if necessary (if dough is too sticky).

Pat the dough into a 3/4-inch thick circle (or square). Cut biscuits using a 2 1/2-inch round biscuit cutter. (Note: I like to form the dough into a square and cut square biscuits using a butter knife or pizza cutter - this eliminates scraps and the need to re-work the dough). Lay biscuits on the prepared baking sheet, spaced about 1/2 inch apart. If using a round cutter, gather scraps and re-knead them briefly to combine, then pat dough into a 3/4-inch thick circle and cut more biscuits; process can be repeated a third time. Yield: about 24 biscuits, depending on size and shape.

To bake and serve immediately: Preheat oven to 450 degrees. After cutting biscuits, spread them out over 2 parchment-lined baking sheets, 2 inches apart. Bake biscuits one sheet at a time, 15 to 20 minutes or until golden brown.

- OR -

To freeze: Wrap the baking sheet tightly with greased plastic wrap (or ungreased press-n-seal) and freeze until biscuits are solid, about 6 hours. Transfer frozen biscuits to a large ziplock freezer bag and freeze up to 1 month.

When ready to bake biscuits, do not thaw. Preheat oven to 450 degrees. Lay biscuits on parchment-lined baking sheets, 2 inches apart. Bake until puffed and golden brown, 20 to 25 minutes. Serve hot.

Notes: You may bake as few or as many biscuits at a time as you wish. Regardless of how many you bake, make sure they are spaced 2 inches apart, and if using more than one baking sheet, bake only one sheet at a time.

Guidelines for additions:
mild herbs - add 6 tbsp. (cilantro, parsley, chives, dill, etc.)
hearty herbs - add 3 tbsp. (rosemary, sage, thyme, etc. )
cheese - 6 oz. shredded or cubed (no larger than 1/4-inch pieces)
Add additions to the flour mixture, if using.

- Adapted from The Best Make-Ahead Recipe