The Day After Thanksgiving

Full of leftovers and really looking forward to putting up holiday appetizer ideas, some main courses including a fabulous standing rib roast, and anything but Thanksgiving!

And so it begins...

Guests have begun to arrive, and the appetizers are delicious. They brought sausage balls, parmesan breadsticks, mini frittatas, stuffed mushrooms, etc... I am starting to get nervous we won't be hungry when it comes time to eat!

The turkey has the house really smelling like Thanksgiving. The dogs are barking and the toddler is giggling. It's excellent background noise.

Giving Thanks, and Turkey Day Progress Report

I have done a pretty decent job of sticking to my game plan. I had to abort mission on the pecan pies. Besides the inexplicable absence of demand for them,  the ingredients at Harris Teeter were cost prohibitive. It was hard to justify spending $25.00 just on the ingredients. Anyway, I made pumpkin pies that seem to have come out quite nicely. I look forward to tasting later this evening.

I forgot to include the rosemary in my stuffing. It's still delicious, but does lack that flavor note that I really enjoy. The corn chowder has been frozen for a few days. It's nice to have such an important element of the meal waiting on me and not the other way around. Everything is assembled except the macaroni and cheese and the mashed potatoes. I have had horrible experience making both of these ahead of time, so I am a stickler for preparing anything that could "break," such as starch-fat combinations, just before serving.

I am confident that everything will come together pretty well tomorrow. The oven has been heating evenly and no disasters have yet presented themselves, except an abrasion to the drumstick of my turkey. I considered notifying Harris Teeter of the inferior product, but decided that the free frozen turkey to which I would be entitled would be useless the day before it's to be roasted.


This is not a political, spiritual, or philosophical blog. I want briefly, however, to share some thoughts on the holiday we're about to celebrate. As an individual, I have a lot to be thankful for. I have a job that I love, a loving partner, healthy dogs, and a father and a sister who have always been there for me. I grew up with the most gracious and precious mother a son could ever want. I am more fortunate than many. The recession has not prevented me from enjoying good food, a comfortable home, or other creature comforts that we sometimes take for granted. I live in a nation that is founded on freedom and is defended by the most valiant heroes the world has ever known. As we fight two wars abroad and confront unprecedented challenges here at home, I am thankful for the sacrifice of the men and women who I may never meet, but make this holiday possible. I am grateful for our beautiful cities, verdant countrysides and farmlands, and breathtaking mountains and oceans. 


In the words of the Jewish religious tradition, "Good and Happy is our Portion. Pleasant is our Lot." Thanksgiving really is a time to reflect on that sentiment, and I hope many of you will.

Quote of the Day

Julia Child, while making mashed potatoes...

"If you're afraid of butter, which many people are nowadays... (10 second pause) ... you can just use cream."

Cranberry Sauce

When I was a child, I remember wondering what a can-shaped sweet and tart confection had to do with cranberries. I didn't hate the canned cranberry sauce, but it never made much sense to me. It reminded me of the Saturday Night Live line from "Coffee Talk" with Mike Meyers, "Cranberry sauce -- neither cranberry nor sauce, discuss." 

Indeed. The first time I ever made cranberry sauce was in college, when I was participating in a potluck. All the "good sides," such as mashed potatoes and mac 'n cheese, were taken. I was stuck making something I don't remember liking very much. I looked in some southern cookbooks and found what I thought would be good. 5 full pounds of cranberries, hours of simmering, a pound of sugar, nearly a cup of liquor... the list goes on. It wasn't horrible, but it was a cumbersome quantity for a humble college party and wasn't fun to make. I don't really like Cointreau that much, so I was stuck with half a bottle of liquor that someone in my fraternity undoubtedly drank at some point later.

Here's the product of a couple of years experience...

Cranberry Sauce
Serves 8
Prep Time: 5 minutes
Cook Time: 30 minutes

• 2 lbs fresh cranberries, washed
• 1/3 cup granulated sugar
• 1/3 cup freshly squeezed orange juice
• 1 cup water
• 1 tsp orange zest
• 1/2 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 6 whole cloves, studded in 1/2 of the juiced orange

Combine all ingredients in a medium saucepan and bring to a high simmer. Lower heat and simmer for 30 minutes until all spices and sugar are dissolved and the cranberries are softened. Allow to cool to room temperature before serving for maximum flavor and texture.

Thank you!

I just wanted to post a quick note thanking you all for reading. I've recently started to count visitors and receive some data as to my readers, and it's amazing to see that we're now an international presence! You are friends of mine from coast to coast, New England to Miami. I hope you'll keep reading and look forward this weekend to some great ideas for cooking for a crowd. I'm also planning to post some alternative Thanksgiving ideas in the event that you're part of a pot luck or cooking for only 2 or 3 people. Any suggestions for posts would be helpful, I'm always looking for ideas!

Thoughts on Thanksgiving

Thanksgiving is my favorite food holiday. I love the memories of Thanksgiving growing up in South Carolina and have enjoyed creating new traditions as an adult. This year will by my first hosting a proper Thanksgiving meal for family and friends. I had a dry run a few years ago, and have made elements of the meal for various pot lucks and pre-Thanksgiving celebrations. All of these have been fun, and relatively simple. With limited oven and stove space, I confess that I am a little intimidated by the prospect of the whole meal happening in my kitchen. I have outlined my menu in a previous post and a few recipes. I hope you'll try some.

The key, for me, to making big meals for large groups of people is cooking as much as possible ahead of time. Cost restraints are sometimes as important as the time crunch, so I also make sure that I follow sales circulars closely, use coupons, and alter the menu based on what's available. I recently saw a Thanksgiving special on the Food Network that featured a turkey covered entirely with white truffle butter. It's a cute idea, but I think I'll stick with Land O'Lakes until I have my own retreat in the Hamptons, complete with barn and cooking show. I am especially proud that I found a sale at Harris Teeter that allowed me to purchase this year's bird for $0.47/lb. I confess that it's not free range, and it probably won't ever meet a truffle, but my guests will love it, nonetheless. 


It occurs to me that some of my readers may be interested in knowing what works well made ahead and what really must be made the day of. Here is my game plan:


2 DAYS AHEAD

• make corn chowder & freeze it
• cub and toast bread for stuffing
• make the brine and soak the turkey
• make the cranberry sauce

1 DAY AHEAD

• make the pies
• chop all the vegetables
• assemble the stuffing, ready to go in the oven tomorrow
• assemble the casserole
  

TURKEY DAY

• roast the turkey
• make the mac & cheese
• make the mashed potatoes & gravy
• bake the stuffing
• roast the broccoli
• bake the casserole
• whip the cream 

Enjoy the meal. That's the most important step of all. 

Hot Italian Sausage Stuffing

I have been making this stuffing since I was in college, with a few years interrupted with strict kosher concerns... But that's all behind me now and I can proudly present a tried and true recipe for this easy and delicious Thanksgiving tradition.

Hot Italian Sausage Stuffing
Serves 8
Prep Time: 30 minutes
Cook Time: 2 hours

• 3 lbs bulk hot Italian sausage / equivalent weight in links with casings removed
• 2 large loaves French or Italian bread, cubed and lightly toasted
• 3 large carrots, diced
• 2 large onions, diced
• 3 stalks celery, diced
• 6 cloves garlic, minced
• 1 tsp chopped fresh sage
• 1/2 tsp finely chopped rosemary
• 4-6 cups chicken stock, warmed
• 1/2 stick unsalted butter
• 2 tbsp olive oil
  
• salt and pepper to taste

In the oil and half of the butter, brown the sausage. Sautee herbs and vegetables with the sausage and rendered fat. Season to taste. Add the bread and coat with the rendered fat. Carefully add the chicken stock, a few cups at a time, until the bread is saturated, but not terribly soggy. Melt in the remaining butter. Blend the mixture until all ingredients are distributed evenly. Bake at 350 degrees until brown and crisp on top and heated through.

Corn Chowder

This is a great starter for any late summer or fall supper. You can use fresh or frozen corn, although I will admit that fresh is better. The frozen is a tad easier, so you'll have to decide what's more important. I must say that if you're buying corn out of season, the frozen is the only way to go. There's nothing worse than cardboard-flavored out of season vegetables. Except maybe an overcooked steak.

Corn Chowder

Serves 8

Prep Time: 10-20 minutes

Cook Time: 1 hour

• 2 lbs cut corn kernels
• 1 large onion, finely diced
• 4 cloves garlic
• 6 medium potatoes, peeled and diced
• 1/2 stick unsalted butter
• 1 cup white wine
• 4 cups chicken stock (vegetable stock is fine and will make it vegetarian)
  
• 4 cups whole milk
• 1/2 cup heavy cream
• 2 tsp salt, 2 tsp ground black pepper, 1/2 tsp cayenne pepper
  

Sautee the onion and garlic in the butter until softened, but not browned. Add the white wine, corn, and potatoes. Bring to a simmer and add the stock. Simmer until potatoes are fork tender. Puree to desired consistency. I prefer a smoother chowder, others like it more thick and chunky.  I use a stick blender to puree, but you can do it in batches in a blender or food processor. Bring back to a simmer and add the milk. Simmer for 30 minutes or so. Serve in bowls or mugs and finish with the heavy cream.

Review: Strings Restaurant Denver

Strings Restaurant

www.stringsrestaurant.com

1700 Humboldt St

Denver, CO 80218-1109

(303) 831-7310

Never have I enjoyed dining while on official travel as much as I did at Strings Restaurant in Denver, Colorado. I always enjoy my time in Colorado, and have spent a week in Denver and Boulder last year and this year respectively. I have eaten at numerous restaurants and cafes and enjoyed more than a few cocktails and some excellent bars. I love the mountains and climate. In short, I am inclined to be satisfied.

Yesterday, I arrived at Strings in Denver at exactly 12:00 noon. A courteous hostess greeted me with a smile and some curiosity, considering I was holding an obnoxiously orange carry-on sized suitcase. I explained myself and was welcomed to a place at the bar, where I set up my computer and ordered lunch.

I started with a diet Coke and beef carpaccio. It was rolled by hand at the table (bar) with capers, red onions, grated parmesan cheese, and a lemon aioli. I don't actually like aioli, but this one was pretty delicious. She sliced it almost like a sushi-maki. It was served with white toast points. I loved every bite.

For the main course, I enjoyed a half portion of "Mac 'N Chesse." It was caviatappi, perfectly cooked, with a white cheddar sauce, hearty chunks of smoked chicken breast, leeks, and toasted marcona almonds. It was transcendent. I must confess that it is not my personal point of view with regard to what "Mac 'N Cheese" could or should be... it was a delicious pasta dish. I will make this at home at some point this winter.

It is hard to believe that I actually stayed for dinner, but I did. I tasted the best shrimp cocktail I have ever enjoyed. Lemony, plump shrimp with zesty sauces reminded me of what fine foods should be. Flavor is always the most important thing, and Strings did not fail to deliver.

My main course was grilled wild salmon with a green salad dressed with a citrus vinaigrette. Such a simple dish could have easily been boring. This was anything but. A perfectly medium salmon just barely wilted the greens. I ate every bite. It was almost embarrassing to refuse to allow the server to take my plate when I took a brief break in eating to answer an e-mail.

My advice is that if anyone visits Denver, for work or pleasure, I would consider it a personal favor if you would have a meal at Strings Restaurant. Not only is the owner a new friend, but everything on the menu is delicious, fresh, sustainable, and... dare I say... close to perfect.

Review: Tono Sushi Happy Hour

Tono Sushi

www.tonosushi.com

2605 Connecticut Ave NW

Washington, DC 20008-1522

(202) 332-7300

This is a short one. We ordered almost all the nigiri at $1.00 / piece and a few slightly discounted rolls. Nothing was great, nothing was horrible. Worth a trip on a good night, but don't expect much. I have to say, Happy Hour is the only thing that has me going back to Tono. Every time I return, I wonder to myself... why?

Almost Instant Mushroom & Leek Miso Soup

I plan on making sushi this weekend. It's going to be a bit unpleasant, weatherwise, so I have decided to challenge myself again in the art of nigiri and maki sushi. I have had limited success before, but success nonetheless. Since it will be quite cold, I wanted to add something warm and comforting to start.

Mushroom & Leek Miso Soup
Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes

• 8 oz shitake mushroom caps, sliced
• 1/2 cup light miso paste
• 1 cup sliced leeks
• 2 cups vegetable stock
• 4 cups water
• 1/2 tsp light vegetable oil
• thinly sliced scallions and finely diced tofu, for garnish

Sautee leeks and mushrooms in the vegetable oil. When softened, deglaze with the stock. Melt in the miso paste until dissolved. Add the water and bring to a light boil. Serve hot with a few tbsp of tofu and a sprinkle of scallions.

Our Thanksgiving Menu

For those of you looking for inspiration on Thanksgiving, here is our menu...

• Corn Chowder
• Roast Turkey
• Hot Italian Sausage Stuffing
• Macaroni and Cheese
• Green Bean Casserole
• Garlic Mashed Potatoes with Turkey Gravy
• Roasted Broccoli and Onions
• Homemade Cranberry Sauce
• Pumpkin & Pecan Pies with Cinnamon Whipped Cream
• Jameson's Irish Coffee

I will post some of these recipes (all original, no copies from major food magazines, cookbooks, or television shows) if there is demand. I have written some out, some I haven't. Please keep me in the loop on what you guys are up to, as well. I would love some original ideas for holiday meals, as well!

Holiday Roast Turkey

I have tried this recipe with a brined and non-brined turkey. I have to admit, it's better with a brined turkey. I simply dissolve a cup of sugar, a cup of salt, a handful of peppercorns in 2 gallons of hot water. I add one onion, quartered, and one head of garlic, halved. I let it cool and pour over a thawed turkey in a huge pot. I store in the refrigerator for 2 days, pat dry, and proceed with the following recipe. If you can't brine the turkey because of time or space considerations, it will still come out perfectly delicious. I don't pretend this recipe to be the simplest I have ever posted,  but it really is the best turkey I have ever had.

Holiday Roast Turkey

Serves 10

Prep Time: 1 hour

Cook Time: 3 hours

• 1 10-14 lb turkey 
• 1 stick softened unsalted butter (leave it out overnight)
• 2 tbsp fresh chopped parsley
• 2 tsp chopped fresh thyme
• 2 tsp finely mince fresh sage
• 2 tsp garlic powder
• 1 tbsp kosher salt
• 2 tsp finely ground black pepper
• 4 stalks celery
• 4 carrots
• 2 onions, quartered
• 2 lemons, quartered
• 1 head garlic, halved

Pre-heat the oven to 375 degrees.

Blend herbs, seasonings, and salt and pepper with the softened butter.


Season the inside of the bird with salt and pepper and stuff with celery, carrots, onions, garlic, and lemons.
Rub the butter mixture all over the bird, both on top of and under the skin. Place in a roasting pan. Cover the breast with a foil tent. Roast for 2 -3 hours, depending on the weight of the turkey.
Turn up the heat to 425 degrees and remove the foil tent. Roast for 30-45 minutes more, or until a meat thermometer registers 180 degrees at the deepest part of the thigh and the skin is evenly browned. Allow to rest for 20 minutes before carving.

Coming Tomorrow

Thanksgiving menu with my favorite roasted turkey recipe, 2 new restaurant reviews, and the fastest mushroom miso soup.

Roasted Tomato Salad

Serves 6
Prep time: 20 minutes

Cook time: 90 minutes

• 2 heads cleaned, roughly chopped Romaine lettuce
• 6 Roma tomatoes, halved and seeded
• 1/2 medium red onion, very thinly sliced
• 1 1/2 cups cooked, cooled cannellini beans, or canned, drained cannellini beans
  
• 3 oz. shaved parmesan cheese
• 3 tbsp. freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, finely minced
• salt and pepper to taste
  

Pre-heat the oven to 425 degrees. Place the tomatoes cut side up on a baking sheet. Season with salt, pepper, and olive oil. Sprinkle a little bit of garlic in the cavity of each tomato. The moisture will keep the garlic from burning. Roast for an hour and a half, until carmelized.

Allow to cool. Meanwhile, assemble the rest of the salad.

In a large bowl, toss the Romaine with the beans and onion. Just before serving, dress with the lemon juice and olive oil. Top with the roasted tomatoes and shaved parmesan.

The Easiest Vegetable Soup

Vegetable Soup
Serves 6-10, depending on what course

• 4 quarts vegetable stock
• 2 cups diced carrots
• 1 cups diced onions
• 1 cup diced celery
• 1 cup diced canned tomatoes
• 2 cups cooked tiny pasta, such as alphabet or orzo
• 1 bouquet garni (bundle of aromatic herbs, including parsley, thyme, marjoram, etc…)
• olive oil
• salt and pepper to taste

Sautee the vegetables in olive oil until softened. Add the stock and allow to come to a simmer. Simmer for 1 hour. Add pasta. Taste for seasonings. Adjust with salt and pepper and simmer for 10 minutes, taking care not to over-cook the pasta.