Happy Thanksgiving From The Pantry

There are many things I am truly grateful for.Family  friends and Foodie Pantry's readers.These are the wheels that keep me going, the  combined forces behind who I am and what this blog is all about. To them  I write a big  thank you. I don't t do that often enough and for that I feel ashamed.

Family and friends are our spiritual sustenance. Without them our souls and hearts would shrivel and we would constantly feel undernourished. They are our bread and water, our comfort food , our favorite desserts.

On this day of giving thanks and counting our blessings. count family as friends as those many blessings as you would be thankful for a hot meal at night .


Happy Thanksgiving

Liz

The NY Times Second Thanksgiving Issue

The New York Times Wednesday Dining section has put out a second week of holiday tips and recipes.While last week was devoted to more traditional recipes, this week's has a personal and international flavor. what's great is that there are some recipes for the day after as well.After all Thanksgiving may just be for one day but the leftovers are for a few. There are some really good ideas in this issue.Surprisingly there is pastrami thrown into the mix.True, this is not a traditional but just as delicious as any wing or leg.Danny Bowen of Mission Chinese Food gives it anAsian zing.He adds Asian fish sauce to the traditional corned beef that is used.A pickled mustard condiment that has a whole cornucopia of veggies along with chilis . it would make for a nice supper when watching those games afterwards.There is also potato nik ,contributed by Mark Bittman.This is a kind of giant latke(perfect for Hanukkah which also shares the holiday spotlight).It's made more like a corn bread and a wedge would go well with some gravy and turkey slices.For those leftovers ,try WD-50's chef Wylie DuFresnes's turkey hash.This is a mix of leftover bird with potatoes and onion .Chef DuFresne suggests eggs sunny side up but is also a good pairing with scrambled ones too. More traditional yet some what sophisticated fare is also represented too. There is a French pumpkin soup by famed Lutece chef ,Andre Soltner.This is a better addition of pumpkin to the table than pie,in my opinion.It is a nice mix of the gourd with another autumn veggie, the turnip.White wine along with carrots and onions are also added to this cream enhanced potage.It would be best serving before the main dish and just as filling as any appetizer.Pastry chef,Claudia Fleming, of Gramercy Tavern,contributes an apple crumb crostata.This is more of a galette style dessert than traditional deep dish pie.It has a nice brown sugar and cinnamon topping.Another traditional dish is chef Suzanne Goin's turkey infused stock ,which can be made into everything from turkey chili to soup or risotto. Again ,save this week's New York Times Dining section.Try some of the rcipes tomorrow or over the weekend.All are tasty and are culinary riffs on the two holidays,Thanksgiving and Hannukah.Enjoy them .They're tasty variations to the usual fare.

Thanksgivukkah A Rare Feast

It's a rare mash up of two major and beloved holidays, Thanksgiving and Hannukah. Both have a long history and both are centered around food.The dishes are distinct ,reflecting each heritage.Yet ,surprisingly dishes can be influenced by both traditions ,creating a rare but tasty feast. Thanksgivikkah ,as the mash ip is known is a true rarity.The last was back in 1888 while the next one won't be for 7,999 years .This is one time holiday when liberties can be taken with both Thanksgiving and Hannukah recipes.The most traditional is latkes, fried potato pancakes,to celebrate the miracle of oil in the temple. Regular ones are being subbed in by that Thanksgiving Day staple , the sweet potato.They 're made the same way and are nice alternative. Since the spuds have a sweet taste, they could easily be served for dessert, with creme fraiche as opposed to sour cream. since fried food is a traditional idea, then deep fry the bird instead of roasting.It makes for crunchier legs and wings.Just remember to inject the bird with some kind of liquid .You can try a Cajun oil one or a richer beer and butter one.Either way it should leave the meat moist and tender while the skin remains crackly. What's Thanksgiving without stuffing and pies? Thanks to the Festival of Lights ,both can have new twists.Challah bread can be used for a different and more richer flavor for stuffing.You can still add chestnuts along with raisins or sage if you want to keep some classic flavor. Apple, pumpkin and pecan pie are always classic however don't think of them as pie fillings but as SufGaniyot ,the traditional raspberry filled doughnuts.It's a different spin but just as good.A Jewish American standard rugelach can be filled with the same pecans as the doughnuts.Of course no matter how or what you eat, end the meal with dreidls and chocolate gelt. Thanksgivikkah is truly a once in a lifetime event.Celebrate with a mix of traditional foods and flavors.Enjoy every dish ,from fried turkey with challah stuffing to sweet potato latkes and pumpkin stuffed sufaniyot.

An Easier Holiday Route

Thanksgiving is a time when home chefs and foodies can show off their cooking and baking skills.That's great for those who know their way around a kitchen .What about those not so spatula savvy ? They can still make a good and delicious meal but without all the drama and fuss.

The turkey is always the centerpiece of every Thanksgiving meal. Yet if there's only going to be two or three people, why fuss with the whole bird and whatever else that goes with it.Yesterday's New York Sunday Times Magazine food section had a great idea.Cook turkey breasts and don't be saddled with the hassle of  thawing out, brining and that long  worrisome roast.Sam Sifton who the article also suggest just a simple side of Brussel sprouts. You could do this or just pick just one side such as sweet potatoes or rice . |Another way is going the instant cooking route.Try Stovetop Stuffing instead of the real thing or Betty Crocker's Potato Au Gratin. Their flavors are pretty good and they're easy alternatives for those who are all thumbs.

Desserts can go the same way too.If you;re not good with baking then think store bought. Many stores such as the A & P as well as Stop & Shop have excellent in house baked pies. Stop &Shop has them in various sizes which are great if you;re hosting a large crowd. You can also get two or three different flavors for variety too. Marie Callender's has tasty pies with a just from the  oven flavor too.The company carries all the holiday flavors such as apple and pecan along with pumpkin. If you're still craving home made them go with the easy galette.It's kind of like a sweet pizza with fruit. Make the dough the night before and just bake for an hour .Serve with whipped cream or ice cream for added decadence.

Even  the most inept of cooks can come with a tasty Thanksgiving dinner,Just go the easy route and avoid any headaches. Keep it simple and enjoy a no fuss, no worry good meal.

For Your Litle Chefs Picture Cook

Gift giving time is around the corner and finding the right one for your baby cooks can be hard. Cookbooks are always fun, however sometimes reading the instructions may   be daunting. Not to worry. There is a great cookbook for kids with just all pictures and very little instructions. If they can look at it, they can create some great main meal, snacks and even drinks.

Katie Shelly has given us Picture Cook, See Make Eat (Ulysses Press) a wonderful how to  cookbook for beginning chefs. It's not the old fashioned kiddie cookbook with adult recipes made simple.To be honest this is even a good housewarming gift for adults who are completely clueless in the kitchen This has pictures vividly showing  how tos on how to mince garlic and cube eggplants along with slicing avocado es and chopping onions. There is even a legend on the differences between high  and low heats.Pictures of the ingredients are at the bottom of each page. Parents can definitely learn fromfrom the book too and even assist in making some of the dishes(relegate them to the chopping and turning on the oven)

The dishes are perfect for turning the younger set onto international cooking. Yes, there are fun recipes for tacos and chocolate cake along with egg creams and pancakes.However super sophisticated rigatoni and mushrooms along with hummus are also here along with the amazingly chic but easy to make affogato and pavlova .Chinese and Indian food are also represented in elaborate fried rice and chana masala.Comfort food abounds and kids will love the banana bread recipe along with the one for mashed potatoes and succotash. A budding chef will be heaven with all the recipes and could literally make every meal from an early morning breakfast to a heavenly dessert. He or she can also impress friends with whipping up  cool snacks dips and drinks too.

The holidays will be here within the week. For any baby foodie Picture Cook, See, Make.Eat. is the perfect gift. It will not only get them excited about food but will get them in the kitchen and cooking. What other gift can offer that?

Chicks Who Brew

The brewery was always a man’s domain . They were the ones who grew harvested brewed the hops and eventually drank the finished product. Women who did both of the last two were looked down upon. Yet that’s all changing. There’s a whole new generation of ladies who lager, bringing new spins and tastes on the classic stouts and ales.

It was the topic of an article written by Nicole Lyn Pesce in the New York Daily News Now Focus section on Wednesday. Women brewers are becoming a part of the new beer making world.Micro breweries are being run by women and their influence is being seen and tasted in the new varieties. This is nothing new, as Ms, Pesce points out. Ancient Egyptians and Sumerian ladies first brewed drinks for their men while women in Colonial America made suds from corn and wheat harvested by their men. However the industry become male dominated during the Industrial Revolution and has remained that way until now. There are now 1,000 female brewers who belong to the Pink Boots Society for female brewers.
　

Female brewers are probably more creative than their male counterparts.Women do seek variety and sweeter flavors.Lost Coast Brewery, owned by Barbara Groom and Wendy Pound have created several with raspberry and chocolate brewed in .Their Indica India Pale Ale has a citrus tang to it which is a refreshing alternative to the usual earthy flavor. Although some women brewers such as Laurie Spitz scoff at these “ flavors”. She is a founder of The Moustache Brewing Company and prefers her brews with a hearty flavor of stout, burnt, rich, like the best coffees. Actually the fruit flavored brews really aren’t necessary. Women who may not like the taste of dark beer may be attracted to the almost java like taste of the traditional English brew.

The beer industry has changed thanks to microbreweries and artesanal beers. It is even changing more with more women creating new flavors and owning their own breweries. It ’may be a guy‘s business but its’getting a decidedly feminine slant.

Your Thanksgiving Guide

Cooking a Thanksgiving meal can be daunting even for the most experienced of cooks. After all , unlike Christmas and Easter  where it's the presents or the treats that are under scrutiny, it's the food. The dishes must not only be perfect but true to tradition as well.Luckily there's the Times Dining Thanksgiving guide.It's chock full of recipes and suggestions.(and hopefully not on your recycle pile right now).

Dining greats Melissa Clark and Julia Moskin helm this special edition. Their ideas and hints are truly helpful and also aid in taking the stress out of cooking and baking. Theirs is a practical, don't worry mantra that all cooks , whether old pros or novices should adopt.Every part of the meal is covered from what to drink to the variety of sides to the riffs on pies. They offer a recipe on make ahead gravy which is helpful because it's one less worry on Thanksgiving. Both  dispel fears about cooking the stuffing inside the turkey(it won't give your family salmonella if you do such )There are also classics such as mashed potatoes , elevated with a breadcrumb crust as well as them in an au gratin style dish.

Ms. Moskin and Ms Clark also give spins on classic dishes as well. Cranberry relish gets a fiery kick with the addition of cayenne pepper. Cranberry jelly is zinged up with Grand Marnier, port wine  and juniper berries. Squash, long a Thanksgiving favorite is made exotic with the addition of the Greek tahini sauce  drizzled on top. Yams, another staple, is turned into a sophisticated side thanks to maple syrup, creme fraiche and chipotles. Pies, the must have Thanksgiving dessert classic, becomes totally gourmet with the addition of various liqueurs to the recipes.Apples are not only added toa buttery crust but also , cranberries ginger and rum. The last is used to cut the pie's sweetness. The chocolate pecan pie has bourbon while the pumpkin pie rocks with brandy.

Use the Times Dining Section Thanksgiving Guide for a perfect and tasty holiday meal. There are some great tips and excellent recipes to create the best turley and sides ever. It'll have your family and guests talking about how well you cooked it for months' afterwards/