Tuesday, November 24, 2009

What’s up with Hubbard squash?

Nuts

Our caller Carol has prepared Hubbard squash for the first time this Thanksgiving, and she’s a little bit disappointed in its lack of flavor. She called the Thanksgiving Hotline to get some help from Chef Mikey Price, executive chef and owner of Market Table in New York City. He suggests adding a little shazam with brown sugar, butter and cinnamon or sage fried in brown butter. To add a little crunch, he suggests adding crushed nuts to the top, like walnuts or pecans. Check out the clip below!

Thanksgiving Hotline Day 2

It's Day 2 of the Thanksgiving Hotline! In case you missed it yesterday, take a look at all our Thanksgiving Hotline-related blog posts. If you had a chance to listen to the hotline for free yesterday that's awesome! You can continue to listen for free to the hotline if you sign-up for a FREE 30-day trial.

On day 2 of the hotline we have Lidia Bastianich, Nigella Lawson, Johnny Iuzzini, Anita Lo, Isaac Mizrahi and more experts in the studios. Go here for the entire guest line-up and happy cooking!

Word of the day: meal.

On Thanksgiving we reacquaint with friends and family, get a day off work, and maybe even watch some football. But Thanksgiving will also likely be one of your biggest meals of the year. In this context, it’s apparent that a meal is a portion of food or the collective act of eating that portion with others. But meal is even more interesting that. In Old English the word had two completely different meanings-- neither of which was our current one. In one usage, meal was the part of the grain that we can eat, preserved in oatmeal and cornmeal. Because it described something very fine, meal was powdery food that looks like flour. Meal was also used in the garden, for a powdery substance on some flowers. This meal even lived as a verb, meaning to grind something very finely.

Interestingly, it’s also the source of our adjective mealy, for someone pale or even mealy-mouthed. Because the root of this meal was grinding, you can see how mill was a relative. Separately, a meal was a measurement. Specifically, it was a fixed amount of time, alternatively spelled mele. In this sense, meal is related to meter. This meal measurement was soon applied in a more specific way, for the amount time spent eating. From there it became the food that one was eating, making the transformation complete. Today, using meal as a measurement exists only in combined forms, like the word piecemeal, which means to do something piece by meal.

Monday, November 23, 2009

Thanksgiving dinner: bread, biscuits, or rolls?

One of the big Thanksgiving dinner dilemmas is whether to serve bread, biscuits, or rolls. Recently on "Living Today's" Baking Day segment (it airs every Thursday) we had Jim Lahey, executive baker and owner of New York's Sullivan Street Bakery on air. He said to go the bread route and make it from scratch.

Jim has also written a cookbook, "My Bread: The Revolutionary No Work, No Knead Method" which outlines his concept for baking bread. Jim's concept includes the simplest of ingredients: bread flour, instant or other active dry yeast, and flour for additional dusting. Jim recommends using a 5 qt. cast-iron pot with an oven-proof lid for baking the bread. Although there is a required rising time of at least 12 hours there is only a brief additional rising time and then baking for about an hour! This unique recipe is called Jones Beach Bread and includes seawater! The recipe for Jones Beach Bread is listed below. I hope it inspires you to bake a fresh loaf of bread for the holidays.

Download Jones Beach Bread

Last-Minute Thanksgiving Wine Suggestions

Carol Berman aka The Travelling Sommelier has some wonderful ideas for Thanksgiving wines. Below are two choices that Carol feels are perfect for your turkey feast.

Daniel Gehrs, Chenin Blanc, 2008, is sold for $16. Carol describes this wine as "lovely" with floral scents and notes of pear and honeysuckle. The Daniel Gehrs also has a clean finish and pairs very well with everything on your holiday table.

Carol also suggests Bonny Doon Vineyard, Vin Gris De Cigare, 2008 (pictured on the right). It's a beautiful rosé produced by Winemakerr Randall Grahm and sells for $17 a bottle. Carol says this wine is a great choice for turkey and all the sides.

Happy Thanksgiving!

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