because i love thanksgiving

Actually, I'm of two minds when it comes to Thanksgiving. On one hand, I love a holiday that's all about the cooking and eating of food, tradition and observing a time to be thankful. On the other hand, I'm disturbed that we continue to honor an annual celebration of conquering and decimating a native population. I wish that were more acknowledged when people talk about the Thanksgiving holiday. But, apart from the genocidal undertones, I actually really, really enjoy Thanksgiving. And, I don't really want it to be over. Yesterday most of the talk around the water cooler at work, and in catching up with friends, was about Thanksgiving dinner. And, since I didn't cook the giant meal this year I'm not the proud owner of a refrigerator loaded down with leftovers. I kept craving stuffing all day yesterday. I could smell the sage and celery wafting from the workplace kitchen while everyone warmed their leftover feasts, and wanted more, more, more!

Now, I did actually end up with a beautiful container of leftovers from Thursday. I dubbed it "tupperware full o' love", but it was quickly gobbled up for breakfast and lunch on Friday. So, last night I had to--had to!--cobble together some stuffing. (Do you call it dressing or stuffing?) I didn't have all the ingredients I wanted/needed, but it still came out a-okay, if not exactly as I was picturing. Speaking of picturing it...


Cornbread Stuffing
makes a 9x9" pan

1 16-oz bag of cornbread bread crumbs (or make your own cornbread, and crumble it up)
about 4 c. vegetable broth (always best if you make your own*, but I like this kind, too)
1 lg onion, diced
2-3 celery stalks, diced
1 c. dried cranberries (I was out of these, but they really make it!)
1/2 lb. mushrooms (any kind, I used white, 'cause that's what I had on hand), sliced
2 T. fresh sage, chopped
2 T. other fresh herbs (I used rosemary, thyme and parsley)
3 T. butter or olive oil (it tastes better with butter, but I was out so used evoo)
a little wine for deglazing the skillet
1 egg, beaten
freshly ground sea salt and pepper, to taste

So, I preheated the oven to 350, and lightly greased a 9x9 pan.

In a large bowl, add the cornbread crumbs and set aside.

I added the evoo to a skillet, and sauteed the onion and celery with the sage, rosemary and thyme until softened and translucent. Then add them to the cornbread crumbs. In the same skillet, without cleaning it first, add the mushrooms and parsley and cook about 8 minutes or so, until the mushrooms have released their liquid and then it starts to evaporate. Add a little wine (I used marsala, 'cause it was handy), and get all the goodness from the pan--the bits or herbs and veggies. Cook that for a few minutes, then add the lot to the bowl. Add the beaten egg (I actually don't usually use egg, but I needed a little extra moisture) and the stock/broth one cup at a time until it has a dough-like consistency. Make sure all the breadcrumbs get mixed in or you'll have hard bites in your dressing.

Transfer the stuffing mix to your greased pan, and pop it into the oven, covered, for 30 minutes. Then remove the cover, and return it to the oven for another 15-25 minutes (depending on how moist your mix was).

Yummers.

I also realized last night that I left two important items off my Thanksgiving menu list! Leslie also made a roasted truffle gravy and a salad with butter lettuce, oranges and fennel. We had the salad at the end of the meal (I love when the salad is at the end of the meal), and it was the perfect end to a lovely meal. The salad itself was light and fresh, and really ideal to conclude a big meal.

Unfortunately, I had to run out not long after dinner--way before I was at a point where I could eat pie--so I didn't get in on the pumpkin pie. Now I need some. I may have to make that this week, too. It's the never-ending Thanksgiving!

Here's a Natalie Dee Thanksgiving themed/pie themed slice of goodness:


Why did I have to run out so quickly after the meal, you ask? Because my excellent pal Dinah had an extra ticket to see Avenue Q! And, this was no ordinary ticket to a show. Oh no. This was front-row center! I've never had a seat like that before. I could peek down into the orchestra pit! I was sitting right behind the conductor! I could look over her shoulder and see the names of the songs and her notes on the sheet music! And, it was such a great show! I've had the song "The Internet Is For Porn" in my head for days, and even got Mags and the e-Dawg singing along on Sunday.



*I mentioned making your own vegetable stock above, and I've had a few people ask me how you do it. It actually couldn't be easier! Basically all you do is simmer vegetables and aromatics in water for about an hour and strain. I usually keep a bag in the fridge where I keep vegetable scraps--the stems from herbs, the end pieces of veggies, potato peel and ends, mushroom stems, etc. For your stock, you just want a bunch of veggies--I use my scraps, and then also add some carrots, onion, celery and garlic, all in large chunks. And, I usually add in a couple bay leaves, some peppercorns, etc., too. Add enough water to cover all the veggies and make a good amount, then bring it to a gentle boil. Then lower the temperature to med-low, and simmer for about an hour. Then pour the broth through a piece of cheesecloth or a fine-mesh strainer. I like to freeze it in several tupperware-style containers in about 4-cup increments, so I can just take it out and thaw it as I need it. Easy, peasy!

Tonight I'll be spanning time with my pal Zeke. The K-Bear just had a bath this morning (after rolling in some stench during our little hike on Sunday), so he'll be joining me. They're a cute pair. I also have Classic Book Club tonight, so I'll be reprising the lemon-rosemary-pinenut cookies, and I'm sure I'll get to taste all sorts of delicious treats contributed by my fellow book clubbers. I love book club!

Have you peeps tried out the Double Wide restaurant over on the S.Side? I didn't find out that it was uber-veg/vegan-friendly until they were temporarily closed due to a fire. But, they're back. And, I checked out their menu online yesterday, and feel very excited on the inside. Vegetarian Pulled "Pork"? Oh, hells yeah! The only glaring omission I notice is that they don't serve grits for their brunch. Seeing grits on a menu always makes my day. And, it seems to be such an obvious choice for their motif. Hopefully I'll be checking it out soon, and can personally tell them that they need to get some grits on the menu, tout suite! Will report back...

thanking with thankful thanks

First of all, I'm thankful for my friends and family. I usually spend Thanksgiving at my mom's house, and we spend a couple days cooking. I'm always in charge of the bird, stuffing, mashed potatoes, deviled eggs and half of the broccoli casserole and sweet potato casserole. My mom makes a gagillion desserts, the gravy, rolls, salad and the other half of the casseroles. It's sometimes hectic, but it's always fun.

But, since my car woes made the scene, I stayed in the 'Burgh this holiday weekend. I was taken in as a Thanksgiving orphan by some friends. Leslie (remember her from this post of deliciousness?) hosted the dinner at friend Beth's lovely home (this house was made for Thanksgiving celebrations). She cooked up a storm, made it look like a breeze and a snap, and then cleaned up, too! Seriously. Have you ever heard of such a kitchen sensation? Sadly, I only snapped one picture. I got too into drinking wine, chatting, standing outside by the fire pit and deciding whether or not I was going to taste the turkey and gravy to remember to keep clickin'. But, this is a great picture. She made a little serving dish with the sides for ease in heating and eating. Isn't this perfect? It's making my mouth water.

(l-r: wild rice stuffing, roasted carrots, roasted turnips and my brussel sprouts)


I only made one dish all day! (Which felt odd, but good. But, I think now I might have to actually make some stuffing tonight. I was talking about it a lot this morning, and I think I need one last dose of Thanksgiving). I made the aforementioned roasted brussels sprouts with cranberry brown butter (from Food & Wine magazine, recipe here.

***I used considerably more maple syrup than called for. It needed a little more sweetness since the brussels sprouts are a little naturally bitter, and the cranberries so naturally tart. It helped round out the flavor a little more. I probably used an extra 1/4 c. of syrup, a drizzle at a time (into the cranberry-butter mixture) until it tasted right. These were fantastic! I'd totally make this recipe again and again. It's going to be one of my Thanksgiving staples.


So, the menu for our dinner was:
-turkey
-roasted truffle gravy
-garlic mashed potatoes
-roasted carrots & turnips (my god, those turnips were like manna from heaven!)
-cranberry sauce
-wild rice stuffing
-roasted brussels sprouts with cranberry brown butter
-rolls
-corn pudding (a nod to our collective Appalachian heritage)
-pumpkin pie with whipped cream
-lotsa wine

Dang. As I was typing that my stomach growled. It was So Good.

In fact, it was so good that I ate a few bites of turkey and gravy!

Yes, I'm still a vegetarian, I just needed to taste it. It struck me when I had the first bite that nothing you eat as a vegetarian has this texture. It's a very satisfactory feeling to bite into a piece of meat. It felt almost primal. I'd forgotten about that. I quit eating meat at the tender young age of 13, and lasted until 26. Since then I've spent several years (I'm now 34) oscillating between meat-eating, vegetarianism and pescatarianism. I re-quit eating all meat early this year (February?), and have felt good about it. Although, as I continue to learn more and more about sustainable agriculture I sometimes think that maybe I should do an all-local diet, including some meat products as opposed to an all-vegetarian diet. But, that's still up in the air. I'm staying on the veggie side of the fence for now. but, I am grateful to Leslie for cooking that delicious bird, and for the bird itself. As humans, something always must die for us to eat--whether that's an animal or vegetable, and I think it serves us well to remember that and accept that gift and sacrifice with grace and gratefulness, regardless of its source.

Okay, now back to the eats.

I made the brown butter for the sprouts on Wednesday night, and since I already had a pan with a thin layer of butter, shallots and thyme I decided to make a pan sauce and some crispy tofu. So, I took a block of tofu (I love the extra firm tofu from Spring Creek Natural Foods; great taste and texture, and it's from West Virginia! You can find it locally in Pittsburgh at the co-op) and got to work.

I haven't settled on a name for this, but it needs one because it was so fantastically good. Definitely a repeater. How about...Crispy Fried Tofu with Lemon-Butter Cream Sauce?


for the tofu:

1 block Spring Creek (or other extra-firm tofu), drained (I wrap it in paper towels, and drain between two plates with a weight on top--like a large can of tomatoes or something, for an hour)
a little tiny bit of oil for the pan
some Bragg's, or soy sauce

Slice the tofu into thin (like 1/4") fillets. Heat a skillet to med-high, and put a little oil in the pan. Squirt in some Bragg's (or soy sauce), probably about 2-3 T., but it's not exact--you just don't want to drown the tofu, 'cause you want it crispy. Lay the tofu in the pan, and flip it around so that it gets some Bragg's on both sides. Cook it for about five minutes on each side, until it's pretty browned and crispy. I just made a little of the tofu, and kept the rest, uncooked, in the fridge for the next time.

for the lemon-butter cream sauce:

1 1/2 T. freshly squeezed lemon juice, with about 1 1/2 T. water added, for 3 T. of liquid total
3 T. butter
1 lg shallot, minced
1 T. fresh thyme leaves
a little marsala for deglazing
a little heavy cream for creaming

First, add the shallots and butter to a pan over med heat. Cook for a few minutes until the shallots are soft and translucent. Add the thyme and lemon liquid, and cook down for a few minutes until it develops a lovely deep golden hue. Pour in a little marsala (or, other wine of your choice) to deglaze the pan. Reduce it down, and deglaze again with a little more wine. Then add some heavy cream, drizzling in and stirring constantly, and continue to cook over med-high heat for a few minutes until the sauce starts to reduce and thicken a little (it'll continue to thicken off the heat, so it's okay if it's still a little thinner than you want).

To serve, spread a little sauce on the plate, and lay the tofu planks on top while it's all hot and delish. The sauce doesn't keep well (it just separated when I reheated it), so just make the amount you want to use for this meal. Enjoy!

In other cooking/baking news this weekend, I made a batch of brownies. I used a recipe from my good pal and former Pittsburgher, Susie Q (she's a liar on myspace, she really lives in Monterey, CA now). She is a baking wonder, and her recipes for brownies and banana bread are possibly the Best Ever. I'll check with her, and if she doesn't mind I'll share her brownie recipe. Check 'em out!


I also had a hankering to try out a sugar cookie recipe. I wanted to base the flavors on this utterly fantastic pan of vegan rosemary shortbread that Kara brought to a queer book club meeting this summer. It was herby and was chock-full of pine nuts. She'd noted, when I begged for the recipe, that she'd use a little lemon juice to make the herbs pop next time. So, I scoured my cookbooks and the internets for some good sugar cookie recipes. And, then I didn't have quite enough butter, and no solid vegetable shortening, so I improvised with drizzling in some canola oil with my creamed butter. This made them crispier than they'd have otherwise been, but I think they turned out really well! It was kind of a conglomeration of recipes that I adapted, and this is what I ended up with. I have another roll of dough in the fridge, and will use it to bake up another batch for Classic Book Club meeting tomorrow (we read Michael Pollan's The Botany of Desire. two thumbs up; way up! And, p.s., his next book, In Defense of Food: An Eater's Manifesto, is due out in January 2008!).

Lemon-Rosemary-Pine Nut Sugar Cookies
makes about 4-5 dozen cookies

3/4 cup butter
1/4 cup canola oil (you could use all butter instead of the oil, they just wouldn't be as crisp)
1 1/2 cup sugar
freshly squeezed juice of one lemon (i'd maybe add about 1/2 t. of lemon extract next time, too)
3-4 T. lemon and/or orange zest
2 eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 T. fresh rosemary, minced
1 c. toasted pine nuts
some washed raw sugar for sugaring the cookies

On the stovetop, toast the pine nuts until lightly browned and fragrant (about 8 minutes). Take them out of the pan, and make sure they're entirely cooled before adding to the dough mixture (below).

Cream the butter, then drizzle in the canola oil with beaters going. Add in the sugar, eggs and lemon juice (and/or lemon extract).

Mix the dry ingredients--the flour, cream of tartar, soda and salt--and, add that into the butter mixture. Stir in the rosemary, the zest and the (cooled!) pine nuts.

Form into logs about 1.5" in diameter, wrap in waxed paper and chill in the refrigerator for about an hour or two (I chilled them overnight).

When the dough is well-chilled, preheat the oven to 400 degrees, and either lightly oil the pan, or use some parchment paper. Remove the dough from the refrigerator, and slice into thin slices, about 1/4" thick. Press the tops into the sugar, and place on a cookie sheet. Bake for 8 minutes, until the edges are brown and crispy. You want to give these babies plenty of room on the baking sheet because they will spread out quite a bit.

Yum.

In other news, the cable came back on Friday, and it is good. It's a wondrous thing. I watched an appalling amount of television on Friday and Saturday. I called Mags yesterday morning to describe it, and she asked if I'd started developing bed sores yet. I realized that I was right on the precipice, so to save me from that fate, I went over to her house where she made me a tasty breakfast of french toast, fruit salad and roasted regular-and-sweet potatoes with coffee and oj. Then we took the dogs on a nice walk somewhere near the river--near enough for them to run down the side of the hill, jump into the water, and find something dead and stinky to roll in. A good time was had by all. Which I'm thankful for.

get your turk on

Hi all,

I just got this email from Carrie at Farm to Table regarding getting orders for local, organic Thanksgiving turkeys. So, for the meat-eaters out there looking for a bird, she's taking orders today only, so act quickly (most other local outlets for heritage and/or organic turkeys have already filled their orders.

In other news, I'll try to write some stuff later, but just wanted to get this posted because of the time crunch!

Buy Local!

.........
Sorry for such short notice! I have been very busy preparing for a conference in DC that I just returned from.

If you are still in need of a FRESH, healthy, great tasting, locally raised, organic, soy free, grass fed turkey – I am taking orders TODAY ONLY.

More information:

· Orders must be received no later than 10pm tonight. I will order a few extra (these will be on a first come first serve basis for those of you who did not receive this message in time).

· These are broad breasted white turkeys (not a heritage breed).

· Fed organic, soy free grain along with their grass and bug diet from being outdoors all summer.

· Birds will not come with a USDA certified organic label - only because the farmer will be processing them himself as there are no USDA certified organic poultry processors in the area.

· Necks and organs will be included. (if you do not want them please let me know and we will remove them for you before you pick your bird up).

· Feet are available on request (when making soup from the turkey carcass, adding the feet will make for a wonderful, nutritious broth)

· Turkeys will average 15-25lbs and we will do the best we can to fill any requested weights (but no guarantees).

· The cost is $3.00/lb with a $2 per turkey delivery fee. (I am not marking this up at all).

· Birds will be processed tomorrow – Friday, November 16 – and stored just above freezing until delivery.

· Turkeys will be delivered on Monday to my house on Ashland Ave in Mt. Lebanon. You must pick your order up by 9pm Monday night.

Turkeys are also great for all your other holiday dinners but you must purchase your turkey now as they will not be available later. I may be able to store some turkeys but will have to charge some nominal storage fee to do so.

Call me if you have any questions. 412-337-1671.

Carrie Hahn
bchahn@verizon.net

Hahn's Farm to Table

322 Ashland Ave

Pittsburgh, PA 15228