Thanksgiving with Mark Peel; Adopt-a-Turkey; Hay Bales
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While chef Mark Peel prepares Thanksgiving dinner at Campanile, food historian Kathleen Curtin reveals what the pilgrims were really eating that historic day and Roberto Rogness offers wines to kick off our holiday table. Tricia Ritterbusch suggests we adopt a turkey of our very own, and Abby Dodge has some make-ahead hors d'ouevres which will fit the bill. Jonathan Gold starts the day with a Northern Chinese breakfast of champions and Jonathan Gates shares his friendly family farm with us.
Brussels Sprouts - Learn to Love Them ()
Laura Avery speaks to Jean Francois Meteigner, of La Cachette restaurant about market shopping for Thanksgiving. Jean Francois tells how to prepare chestnuts.
La Cachette, (310) 470-4992, 10506 Little Santa Monica Blvd. @ Thayer, Los Angeles, CA 90025.
Laura also gets some brussels sprouts tips from Chef Mary Sue Milliken of Border Grill and Ciudad.
Shredded Brussels Sprouts
1 1/2 pounds Brussels sprouts
4 Tablespoons (1/2 stick) unsalted butter
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp water
juice of 1/2 lime
Soak whole sprouts in a large bowl of salted, cold water to clean. Then trim and discard ends and any bitter outer leaves. Cut each in half lengthwise, then slice thinly across width.
Melt butter in a large skillet over medium-high heat. Saute sprouts with salt and pepper until they start to brown. Add water and cook until barely limp, about 4 minutes. (The water changes the action from sauteeing to steaming.) Stir in lime juice and serve immediately.
from City Cuisine by Mary Sue Milliken and Susan Feniger. Published by Hearst Books.
Music Break: Blues a-go go - Lalo Schifrin
Thanksgiving Wines ()
Robert Rogness, General Manager of Wine Expo --2933 Santa Monica Blvd. Santa Monica CA 90404 (310) 828-4428 -- tells us which wines we can drink with our Thanksgiving dinner and which wines we should avoid.
Here’s his list of keepers:
Manoir du Parc Authentic Poire Cider to start as it is low alcohol and good with snacks you eat while waiting for everyone to show up and the turkey to be done.
Caprari Lambrusco Dell'Emilia Frizzante which is a fizzy red good with EVERYTHING.
Podere dal Nespoli Sangiovese di Romagna which is sort of an amped up Chianti: spicy, zesty and refreshing.
Laimburg Sauvignon, Alto Adige and Dittajuti Sauvignon Calcare from Le Marche.
Monticino Rosso Albana di Romagna Passito, Emilia Romagna or Il Falchetto Moscato d'Asti, Piemonte which are dessert wines and Roberto suggests putting a little in the whipped cream for the pumpkin pie.
Cecilia Beretta Valpolicella Superiore Ripasso, Veneto
Music Break: Africa - Cottonbelly Remix
The First Thanksgiving ()
Food historian Kathleen Curtin speaks about the original Thanksgiving. She works for Plimoth Plantation and her book is Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie.
Kathleen reveals that there was an historic letter which detailed some of the contents of the Thanksgiving table- but she's not sure if turkey was really on the menu.
Onion Sauce for Roast Turkey (from the Plimoth Plantation website)
Onions were a staple of the English garden and cooking pot. They were one of the few vegetables that could be stored against winter and their “temperature” (based on the Doctrine of Humours, onions were considered "hot and dry") made them especially desirable in the cooler weather. Carrots, parsnips and turnips were also eaten in the cooler months for as long as they could be dug out of the ground. Storing vegetables in root cellars was several generations away.
This sauce is quite nice and makes a nice change from modern gravy. In the 17th century “gravy” was the drippings from the meat that were often transformed into a sauce.
To make sauce for Capons or Turky Fowles
Take Onions and slice them thin, and boyle them in faire water till they be boyled drye, and put some of the gravie unto them and pepper grose beaten.
A.W. A Book of Cookrye. 1591 f.3
Sauce for a Turkie
Take faire water and set it over the fire, then slice good store of Onions and put into it, and also Pepper and Salt, and good store of the gravy that comes from the Turkie, and boyle them very well together: then put to it a few fine crummes of grated bread to thicken it; a very little Sugar and some Vinegar, and so serve it up with the Turkey.
Gervase Markham , The English Huswife, 1623
Modern Recipe Notes:
6 medium onions, sliced thinly
2 cups of water
2 teaspoons of coarsely ground pepper
1 teaspoon salt
1 tablespoon sugar
1/4 cup red wine vinegar
1/4 cup breadcrumbs (optional)
Follow your favorite recipe for roast turkey. Remove the turkey to a platter reserving the pan juices.
Place thinly sliced onions in a pot with water and salt. Bring to a boil over medium high heat and cook until the onions are tender but not mushy. A good deal of the water should have boiled away. Set aside for a moment.
Place the roasting pan over medium heat and stir to loosen any brown bits. Stir in the onion sauce, sugar, vinegar and breadcrumbs if desired. Add pepper to taste and adjust seasonings. To serve, pour over sliced turkey or serve alongside in a separate dish.
Music Break: Africa - Cottonbelly Remix
Little Bites Before the Big Meal ()
Music Break: Autumn Leaves - Les Baxter
Don't Eat the Turkey - Adopt It ()
To adopt your own turkey, call the Turkey Adoption Hotline at 1-888-Sponsor.
Music Break: Easy To Be Hard - Mort Garson
Jon Gold - Chinese Breakfast ()
photo courtesy of Anne Fishbein
Jonathan Gold of LA Weekly shares his experience of eating Northern Chinese breakfast.
Noodle House, 46 W. Las Tunas Dr., Arcadia, (626) 821-2088. Open Tues.–Sun. 7 a.m.–9 p.m. No alcohol. Cash only. Lunch for two, food only, $11–$20. Recommended dishes: sweet soy milk; fried steamed buns; Tianjin pancake; chive pie; cold smoked chicken.
Music Break: Gin & Tonic - The Cavendish Orchestra
Sweet, Kind Cows ()
Jonathan Gates' family is the third generation living on a certified organic dairy farm in Vermont called Howmars Farm. He farms with his wife Karen, sons Benjamin, Justin, and Noah, and his parents Howard and Mary. He supplies milk that goes into Stonyfield Farm yogurts and smoothies, among other things.
Music Break: Snowmobile - Sound Studio Orchestra
Mark Peel Does the Meel ()
Mark Peel, chef/owner of Campanile restaurant, spoke with us about his Thanksgiving menu. He told us that he brines the breast and legs separately; he then roasts the breast and braises the legs.
To make dinner reservations at Campanile, call 323-938-1447. Campanile, 624 South La Brea Avenue, Los Angeles, CA 90036.
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GOOD FOOD THANKS ITS UNDERWRITERS:
Du Vin Wine & Spirits: In business for more than two decades at San Vicente in West Hollywood, Du Vin offers more than 10,000 bottles of hand-picked wine, with staff specialists in the wines of France, Italy, Latin America and California.
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