Thanksgivukkah, Thanksgiving Cocktails, Buttermilk Pie
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Russ Parsons, food editor of the Los Angeles Times, co-hosts Good Food with Evan Kleiman for the second year in a row. Cocktail chef Matthew Biancaniello talks about the importance of Thanksgiving cocktails. His recipe for Dolin Blanc Vermouth Infused with Fresh Hachiya Persimmons, is available on the Good Food blog. Russ Parsons speaks with Taylor Boetticher about charcuterie ideas for the home cook. Jonathan Gold, the Pulitzer Prize-winning food writer for the LA Times discusses Thanksgivukkah. Jessica Koslow discusses how she sources her brussels sprouts and cranberries for her Thanksgiving side recipes featuring the two ingredients. Plus, Emily and Melissa Elsen, the co-owners of The Four & Twenty Blackbirds shop, talk about their recipe for Maple Buttermilk Custard Pie. On the Market Report, Laura Avery talks to chef Akasha Richmond about her brussels sprouts latke recipe and to farmer Greg Nauta about his sweet potatoes.
Banner image from the book Pati's Mexican Kitchen by Pati Jinich. Photo: Penny de los Santos
Seasonal Cocktails for Thanksgiving ()
Matthew Biancaniello is a cocktail chef in LA. Currently, he spends two nights a week at Feed Body & Soul on Abbot Kinney, and come December he will be in charge of the cocktail program at the forthcoming Fairfax location of Plan Check Kitchen and Bar. Look for his recipe for Dolin Blanc Vermouth Infused with Fresh Hachiya Persimmons on the Good Food blog.
Thanksgiving Hors d'oeuvres: Rillettes You Can Make at Home ()
Rillettes and terrines are great appetizers that can be made far ahead of time. Russ Parsons spoke with Taylor Boetticher about some charcuterie ideas for the home cook. Russ also modified a ciccioli recipe from Taylor Boetticher and Toponia Miller's new book, Charcuterie. The recipe is available on the Good Food blog.
Music: "Green Garden" by Laura Mvula
Jonathan Gold, the Pulitzer Prize-winning food writer for the LA Times talks about Thanksgivukkah. For the first time since the 1880's, Thanksgiving and Hanukkah will collide on November 28. Many people are coming up with ways to meld the holidays' food and traditions. Jonathan's intrigued by the idea of combining recipes from the holidays, but mentions what he considers the three 'immutable' elements of Thanksgiving: turkey, cranberries and mashed potatoes. The day after Thanksgiving there will be a festival in Los Angeles featuring various food trucks that will serve dishes inspired by the traditions of both holidays. For a Thanksgivukkah-inspired recipe and more information on the holiday, there is a guide on the Good Food blog.
Market Report ()
Akasha Richmond is the chef at Akasha in Culver City. She talks about her brussels sprouts latke recipe. Greg Nauta of Rocky Canyon Farms reveals the secret behind his sweet potatoes.
Thanksgiving Sides from Jessica Koslow ()
Jessica Koslow is the owner of Sqirl, a cafe and jam company, in Virgil Village. She talks about how she sources both her brussels sprouts and cranberries for her Thanksgiving side recipes featuring the two ingredients. Both recipes are available on the Good Food blog.
Turkey Leg Sandwich from Corazon y Miel ()
Eduardo Ruiz is the chef and co-owner of Corazon y Miel in the city of Bell. He tells us about his gargantuan pan con chompipe, a turkey leg sandwich, which is a permanent fixture on his menu. For Thanksgiving turkey recipes, we have a recipe for an Iraqi-style turkey and stuffing, as well as a recipe for Mexican-style turkey from Pati Jinich.
Thanksgiving Pie from Four and Twenty Blackbirds ()
In Brooklyn, Four and Twenty Blackbirds in Gowanus is a little bakery devoted solely to pie. Two sisters - Emily and Melissa Elsen - own the shop. They have just published The Four & Twenty Blackbirds Pie Book right in time for the holiday season. Their recipe for Maple Buttermilk Custard pie is on the Good Food blog.
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