Holiday Feasting

Tomorrow is the day when American foodies go wild and feast like crazy. However there are some parts of the world that also have great dinners, full of delicious meals and sumptuous courses. All account for memorable meals and enjoyable times.

Maybe it's from their Etruscan ancestors or Roman influences but the Tuscans of central Italy know how to put on a good feast. Not only do they have pasta but also roasted boar and piglet to round out the meal. There are also soups and salads as well along with various flatbreads the Tuscani are known for.

On the other side of the world the Indians make luscious feasts too to celebrate weddings. There is always nan, along with a multitude of curries and kabobs. Chicken is done up several ways , in creamy sauces or sometimes grilled. There are Indian sweets to finish the meal off with.

Of course in America we're a country of foodies. We love any opportunity to throw a party whether it's for the Super Bowl or Christmas party. We love our summers of endless barbecues where four or five different meats are grilled or birthday parties where favorite foods are given to the birthday boy or girl , then finished off with a gooey cake. It's just who we are I guess.


Enjoy tomorrow's feasting. Take it easy and savor all that's on your table. Most of all be thankful for what you have.

What Sides Are You On?

Thanksgiving is the time of sides. No, not the faction that you;re with family or friendwise but those extra little side dishes that had flavor to the dinner. Everyone has their favorite from the rich green bean casserole to pearl onions.

What makes a good side? It's a dish that complements the main one, in this case turkey. Green veggies are always a good choice. They are perfect for those watching their weight and aren't filled with calories or fat. You can make everything from collard greens to snow peas. Usually the best way to prepare a holiday side is to just sauteed with some butter or margarine, sea salt and some cracked pepper. You can add a little minced garlic or shredded thyme or oregano. Don't have a side dish that's too overpowering otherwise it will eclipse the main one.

As for potatoes, yes they make wonderful sides. Yet ask yourself do you want to serve them with stuffing and rolls. Homemade mashed ones are 237 calories a serving while baked ones are 290. Add on hefty desserts and you've got yourself a holiday fat explosion. If you;re looking to eat healthy then , stick to cooked carrots or string beans. Still craving taters? Then go with the much healthier sweet ones that come in at only 157 calories without the butter or marshmallow covering.

This holiday , if you can go crazy on all sides. They add to your meal , making the turkey stand out even more.

It's The 200th Column!!!!

Well Foodie Pantry is celebrating its' 200th column today. I've written about almost every cuisine and foodie favorite from absinthe lollipops to my great grandmother's recipes. There's still more to write about that's for sure.

All my loyal readers (and there are all five of you) may have noticed that I've just recently added links to Amazon.com. This amazing site (where I've bought all of my Loreena McKennitt CDs and books)offers one of my favorite coffees, Gloria Jean's (the drink of choice for any aging mall rat like myself). You can also get good cookware at Amazon too, and there are sales as well.

I 'm also toying with the idea to revamp the site. Maybe it's time to get rid of the HoJo colors and think fresh for the New Year. I am also thinking about adding some how to videos and tours of my favorite restaurants and foodie towns. What readers may see is an interview or two with a famous chef. That's would be my coup d'etat for this blog. We'll see.


If you have any ideas or suggestions let me know. Like food, Foodie Pantry could always use a new recipe for success or extra spice for livening up.

Tomorrow it's back to business with an articles on side dishes.

Thanks for your readership.
Liz

Good Gravy!

Another Thanksgiving must is gravy. It's what holds the meal together, complimenting the turkey, stuffing and mashed potatoes. How it's made is usually up to the cook.

Most people prefer a thick gravy , loaded with turkey bits and big on flavor.The best gravy to make is one involving your pan drippings. Add a spring of thyme for more flavor. Start by making a roux with butter and flour, then add turkey or chicken stock (preferably chicken stock since it's sold more readily) and then the pan drippings. Make sure that the roux is stirred together. This is the base and it should be smooth and lump free. Usually the amount of stock is four cup however if you want you can increase or decrease by half a cup to get either a thinner or much thicker consistency.

You can keep leftover gravy for two days after it was initially made. Keep it in the fridge in a small , shallow dish that's covered with Saran wrap or tin foil. when reheating, bring it to a full boil and serve hot over leftovers.

There's nothing like a good gravy with your turkey. It makes the meal memorable and brings a certain oomph to the table.

Good Stuffing

Stuffing is one of the symbols of Thanksgiving. The big bird is nothing without it anyway. There are several different ways to make It.We found that my grandfather's Swabian recipe, from Southern Germany is the best. He got it form his parents who were new to these shores but quick to incorporate it into American holidays.

Stuffing meats have been around since Roman times when even the occasional mouse was stuffed(my cats would love this! Meow!) The English have been preparing it since the 1600's as well as the French who first called it farce or stuffed meat. Stuffing or dressing got a renaissance in 1972 when Ruth Siems,a home economist was able to take breadcrumbs and flavorings and package them in a boxed mix called Stovetop Stuffing. Stuffing went from a once or biannual dish to something that could be made on a weekly basis.

What makes a good stuffing? The bread you put into it. Challah or any egg bread is the best but you can also add rye or pumpernickel for chewiness and more intense flavor.Some add chestnuts or sausage as well for body and flavor. Germans like to use sage in their dressing. This is what I grew up on and it is a wonderful flavor. My family recipe also includes sauteed celery and egg. This last almost makes for a cakelike stuffing that can be cut into squares. It's also easy to reheat int he microwave too.

Stuffing is what makes Thanksgiving hum. Even if you don't like turkey or yams, you;re sure to like stuffing. Who doesn't after all?

The Goodness of Pie

There's nothing that can beat pie in the holiday dessert department. There's something about a warm flaky crust, en robing the warm blend of apples and cinnamon or offsetting a super sweet pecan pie. A cake is nice, but it connotes fancy celebrations and parties. A pie is like a comforting sweater or blanket. It means a good down to earth dessert at the end of a homey meal.

Pies are relatively easy to bake. You just need a simple crust and a good filling. It doesn't have to come out looking pretty like any other dessert. It just has to be made well and taste good. The best crusts are made with shortening, lard and flour. You can use butter instead of fat for a richer, taste but these are more for tartes such as a delicate pear or apricot. For a really easy one there's nothing like graham crackers ground up , mixed with melted butter and sugar and baked.You can also use chocolate, cinnamon or honey flavored ones too.

As for fillings, nothing beats fruit. You can vary a basic one like apples. adding caramel and walnuts for a caramel apple pie. (this is the best spin on the traditional apple). You can also add raisins or dried cranberries. Nothing beats a peach pie which is more of a summer dessert. However this is the season for pumpkin, and pear. For pumpkin the best bet is a can of processed cooking pumpkin (what you probably still have on your porch is a carving one). Pears are plentiful right now and can be baked into an open kind of tart.

Cream pies are an easy option for those who have little or no time to bake. You can create some interesting layers with puddings and whipped toppings. You can even add a layer of fruit or nuts on top. There's also the very easy to make ice cream pies which just require a baked crust and your favorite flavor. These are the pies that everyone from adults to kids will like.

Enjoy a slice of pie this Thanksgiving or Christmas. There's nothing like the homey goodness of one to warm your soul.

Dressing For Success

What makes a memorable salad? well the veggies that go into it , to be sure. There's also the extras such as the, eggs, croutons meats or fish that go into it. However it's also the dressing that can make or even break a salad. It has to be the right mix of oil and vinegar or just enough mayo and ketchup combined to create the perfect French dressing.

Creating the perfect salad dressing is not for novices or for anyone wanting an easy way out. You have to use the right ingredients and just enough so that every piece of lettuce is lightly coated.It's usually two to three tablespoons of red wine vinegar to half a cup of olive oil. If you want you can also had small pinches of rosemary or oregano to add some zing. For a more robust dressing substitute the regular vinegar with balsamic. Go easy with this. Balsamic has an overpowering taste and can ruin an entire salad if there's too much of it.

Creamier dressings such as Russian and French are more to personal preferences . These are good if you're eating a chef salad and want something creamy to go over the various meats and cheeses. Ranch dressing is also a good foil for more involved salads. It has a cool taste that works well with grape tomatoes and broccoli bits.

Like a cake with a good icing, a salad with a good dressing is a must. it has to be the right mix of various ingredients to give boost to any bowl of mixed greens.