Thanksgiving: Don't Forget to Ask The Chef

Ask The Chef

Remember, I'm your virtual sous chef this Thanksgiving. I'd love to help! I will continue taking questions via my website through 2PM Thanksgiving day.

Happy Thanksgiving everyone!

Thanksgiving 101: The Pilgrim's Feast

Did you know that the Pilgrims ate eel, oysters, and clams at the first Thanksgiving feast?

Did you know that a corn-based bread was served because the Pilgrims' wheat crops were unsuccessful, but corn flourished (thanks to their native expert advice)?

Did you know that pumpkin was a Pilgrim staple --- and not something they would have eaten when they lived in Europe?

Did you know that only four women survived the first year and so children played a large role in the Thanksgiving meal preparation (yes, they were the ones out collecting the eel, oysters, and clams)?

Did you know that Abraham Lincoln was the president who made Thanksgiving Day an official holiday in the United States?

Did you know that you could read President Lincoln's proclamation right here? Read on....

By the President of the United States of America.

A Proclamation.

The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God. In the midst of a civil war of unequaled magnitude and severity, which has sometimes seemed to foreign States to invite and to provoke their aggression, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere except in the theatre of military conflict; while that theatre has been greatly contracted by the advancing armies and navies of the Union. Needful diversions of wealth and of strength from the fields of peaceful industry to the national defence, have not arrested the plough, the shuttle or the ship; the axe has enlarged the borders of our settlements, and the mines, as well of iron and coal as of the precious metals, have yielded even more abundantly than heretofore. Population has steadily increased, notwithstanding the waste that has been made in the camp, the siege and the battle-field; and the country, rejoicing in the consiousness of augmented strength and vigor, is permitted to expect continuance of years with large increase of freedom. No human counsel hath devised nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy. It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and one voice by the whole American People. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquillity and Union.

In testimony whereof, I have hereunto set my hand and caused the Seal of the United States to be affixed.

Done at the City of Washington, this Third day of October, in the year of our Lord one thousand eight hundred and sixty-three, and of the Independence of the Unites States the Eighty-eighth.

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Zuni Cafe - A San Francisco Favorite

In my last post, I referenced Zuni Cafe.

Zuni Cafe deserves another blog mention. I LOVE IT! Yes, it is in my favorite city of all cities, San Francisco. It has a cool vibe, tremendous service, and, most importantly, out-of-this world food. Zuni is very popular with locals and can be a celebrity haunt.

If you choose to try it, one hint: go with someone you love to chat with and give yourself at least 2 hours so you can order the roasted chicken.

Thanksgiving 101: The Perfect Turkey

The Los Angeles Times' Test Kitchen

Inspired by Chef Judy Rodgers, owner and chef at Zuni Cafe in San Francisco, the Los Angeles Times presented a recipe for a dry-brined roasted turkey in 2006. Due to its popularity and persistent reader requests, the Times' continues to run the unique recipe.

The technique is simple: the salt draws out the turkey's natural juices, and the dry brine technique produces a juicy but firm texture. Delicious!

Without further ado -

The Roast Salted Turkey

Total time: 2 hours, 50 minutes
Servings: 11 to 15
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting. The Times' Test Kitchen recommends a fresh turkey for this technique.

1 (12- to 16-pound) turkey
Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Source: Los Angeles Times, Food

Thanksgiving 101: Turkey Safety

Photo: Susie Cushner

What is the center of the traditional Thanksgiving feast? Yes, the perfectly roasted turkey.

Roasting a turkey doesn't have to be scary or complex. However, it does need to be done right. Poultry requires specific handling to ensure your dinner guests' safety.

Here are a few tips to keep in mind when handling your bird:

* Wash your hands carefully! Yes, a standard cooking must, but always good to be reminded.

* Frozen turkeys should be thawed in either the refrigerator or in a container of regularly changed cold water. Thaw breast-side down and in a self-contained dish to avoid the the thawing turkey's uncooked juices from spilling. A thawed turkey can be kept in the refrigerator for up to 3-4 days prior to cooking.

* Use paper towels, not cloth towels, to clean-up an uncooked juices from the turkey or to pat dry the turkey.

* Wash any containers, trays, utensils, cutting boards use when preparing the uncooked turkey with hot water and soap.

* Determine the turkey's doneness with a meat thermometer. The final temperature should be 180 degrees in the thigh, and stuffing cooked in the bird should read 165 degrees.

* Package and store turkey leftovers --- without bones -- within 2 hours of pulling it out of the oven.

source: food safety tips

Ask The Chef

Don't forget -- I welcome any and all questions about cooking times, turkey prep, ingredient choices, etc. Contact me via my website, with any Thanksgiving, food-related question!

A Time of Thanks

aka, Turkey Day

Thanksgiving is fast-approaching. I want to spend some time discussing the holiday, its cuisine --- and, most importantly, how to produce a healthy, happy meal. Food safety tips, on their way!

Ask The Chef

This Thanksgiving season, consider me your virtual Thanksgiving sous chef.

I welcome any and all questions about cooking times, turkey prep, ingredient choices, etc. Simply contact me via my website, with any Thanksgiving, food-related question, and I will gladly provide an expert answer!

Pasadena Farmers' Market

I will be at the Pasadena Farmers' Market tomorrow from 8 to Noon.

Come say hello! Have a great weekend.

Mexican Chocolate - Holy Mole!

Randy Mayor; Melanie J. Clarke

There are many uses for a good mole sauce - however, it's primary function is as an accompaniment for poultry.

Below is a favorite healthy soup that features the mole sauce. Published years ago in Cooking Light, it pleasantly pairs mole with ground turkey to create a hearty meal for a fall evening.

Turkey Mole Soup

• 1 teaspoon olive oil
• 1 1/4 pounds ground turkey
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 tablespoons chili powder
• 4 garlic cloves, minced
• 1/4 cup bottled mole (such as La Costena)
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (19-ounce) can black beans, drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles, undrained
• 3 (6-inch) corn tortillas, cut into 1/4-inch strips
• 1/2 cup chopped fresh cilantro

Serves 8

Heat oil in a Dutch oven over medium heat. Add turkey; cook 5 minutes or until browned, stirring to crumble. Add onion, bell pepper, chili powder, and garlic; cook 5 minutes, stirring frequently. Combine mole and chicken broth, stirring with a whisk. Add broth mixture, raisins, salt and pepper, black beans, tomatoes and green chiles to turkey mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Preheat oven to 425°. Place tortilla strips on a baking sheet. Bake at 425° for 5 minutes or until golden brown.

Spoon soup into bowls. Divide tortilla strips evenly among servings. Top each with cilantro.

source: Cooking Light, 2002

Mexican Chocolate

*

Chocolate --- who doesn't love it?!

Upwards of 2,000 years ago, the ancient inhabitants of Mexico and Central America developed a chocolate drink made from the seed of the cacao tree mixed with native seasonings.

The sweet, creamy chocolate that we are familiar with today is a far stretch from this original form --- conquering Spaniards can be blamed for the departure. That being said, hints of the authentic, more earthy, well-spiced chocolate can still be found in modern Mexican chocolate.

Today, Mexican chocolate is most frequently used in hot drinks such as champurrado. Generally spiced with cinnamon, champurrados are often enjoyed with breakfast or with tamales.

Punch it up another notch with some chili peppers and a little onion or garlic and you have a delicious mole poblano suace with Mexican chocolate being the featured ingredient. A far cry from its Mayan and Aztec origins, this mole sauce is now heralded as one of the gems of Mexican cuisine.

* (cacaolorenzo.com)