Tag Archives: Molly Wizenberg

Thanksgiving Dinner Planning Starts NOW: Mining the Food Magazines

It’s time. The Thanksgiving-themed glossy food magazines have arrived!

I love these covers. The birds themselves are always quite beautiful, burnished golden and ornamented with grapes and figs and sprigs of thyme. (I’ve decided not to worry about what advanced techniques may have made them so attractive. Food photography is a magician’s craft, and it works like magic — good enough for me.)

This is also where being a minor magazine collector comes in handy. Every year I return to my growing stash of Thanksgiving-themed mags, finding new inspiration and ideas. My personal favorite: Bon Appetit, November 2009 (top row, center):

I know, they all kind of blur together, don’t they? Here are a few of my favorite recipes (with more to come!) to help you get started planning your Thanksgiving feast:

Salted roast turkey with herbs and shallot-Dijon gravy, by Rick Rodgers, Bon Appetit, November 2008: This is hands down my favorite way to prepare Thanksgiving turkey.

Photo by Tim Morris for Bon Appetit

The salt dry rub is much easier than a wet brine (no watery mess!) and the rosemary, sage and thyme are a classic holiday combination that make the meat incredibly flavorful. Read the comments for more ideas and tips, but you really can’t go wrong here.

Salted roast turkey with orange, fall spices and sherry gravy from the same issue uses the same technique, but with an Asian twist; spices include star anise, Szechuan peppercorns, clove, coriander, fennel seed, cinnamon and orange peel.

Roast heritage turkey with bacon, sage and herb butter; Bon Appetit, November 2008: It’s the compound butter that makes this bird, studded with thyme, sage, lemon peel and applewood-smoked bacon. You can change-up the recommended vegetables (onion, celery, fennel, carrots and apples) with whatever you like best.

Photo by Elinor Carucci for Bon Appetit

Shown above, sourdough stuffing with sausage, apples and golden raisins by Jeanne Thiel Kelley; Bon Appetit, November 2009: It’s important to use a good hearty sourdough here, ideally from a bakery (not the grocery). Let it sit out for a day or two before assembling this dressing. Tart baking apples are best in this.

Roasted brussels sprouts with pomegranate seeds and vanilla pecan butter, from “Throwdown with Bobby Flay (episode: Thanksgiving Feast, November 2010): I know the combination of cabbage-y brussel sprouts and sweet pecan butter seems weird, but trust me. This will change your life. (And as a bonus you end up with pomegranate molasses, which is truly amazing on ice cream.)

Photo by Randy Mayor for Cooking Light

Brussels sprouts with crisp prosciutto; Cooking Light, December 2003: An easier take on the sprouts. Sub bacon if necessary.

Butternut squash and cheddar bread pudding, by Molly Wizenberg; Bon Appetit, November 2oo9: A perfect main dish for the vegetarians at your Thanksgiving table, this wonderful recipe combines sharp cheddar cheese, Tuscan kale and lots of eggs for a divinely rich entrée.

Over the next few weeks, we’ll be sharing ideas for green salads and sweet potato side dishes and exploring the many aspects of your holiday turkey, from brining to carving, plus the best recipe sites and who to ask for help.

For more magazine recipe testing, check out the guys at The Bitten Word. Each year they do a “Fakesgiving” where they invite over family and friends to try out holiday recipes from that year’s food magazines. It’s pretty great.

What are some of your magazine recipe favorites for Thanksgiving?  Be sure to check back as we will have more to share!

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and our free Enclosure Cards are personalizable including incorporating your company logo. And, nearly all orders ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick Kiley, Chief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC

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Five Ways to Build a Better Breakfast

Interesting breakfast doesn’t have to take much extra time, though some pre-planning the night before does help. Whether you need to break your breakfast rut or add variety to back-to-school breakfasts, check out these five simple steps to building a better breakfast!

5 Ways to Build a Better Breakfast

gThankYou! Overnight Oats by Kath Eats Real Food

Overnight Oats
Photo: Kath Eats Real Food

1. Overnight Oats. Among some of my friends, overnight oats (as well as a protein-rich variation known as “eggy oats“) enjoy a near cult following. As explained on Kath Eats Real Food, overnight oats involve no cooking at all — simply combine oats with equal parts milk and/or yogurt and store them in the fridge overnight. The next morning, top them with fruit and something crunchy and you won’t be hungry again for hours. (The variations are endless!)

2. Savory Scones. In one of my more enjoyable graduate school courses, the professor had both a sweet tooth and serious baking skill. I wanted to join the fun (and, honestly, show off a little bit), so I made a triple-batch of scones. Between the cranberry orange, the fresh blackberry/almond and the sun-dried tomato/cheddar options, I was astonished to find that the savory scones were nearly everyone’s favorite. Try adding bacon (with cheddar or dates) or, as The New York Time’s Melissa Clark’s Good Appetite column suggests, onions, currants and caraway.

gThankYou! Smoked Salmon

Photo Credit:
My Life As A Reluctant Housewife

3. Smoked Salmon. Smoked salmon is a lean, delicious way to add protein to your morning meal. It’s not the most economical thing in the grocery, but I have found that a little 8-ounce package of smoked salmon trim goes a long way. Put it on a sesame seed bagel with veggie cream cheese; wrap it in a tortilla with dill cream cheese, cucumbers and capers; and for lunch, layer it on top of a salad for a sweet, smoky topping.

4. Homemade Granola. Home-baked granola is so ridiculously easy to make (and so much better than the store-bought stuff) that you’ll wonder why you waited so long to try it. I got started with the encouragement of wonderful “Orangette” blogger and author of “A Homemade Life,” Molly Wizenberg, and hers is the one I still use (as printed in Bon Appetit). I also like this lighter version from Pam Anderson, author of “The Perfect Recipe for Losing Weight and Eating Great,” and the heavier one in Ina Garten’s marvelous “Barefoot Contessa Cookbook.”

5. Eggs to Change Your Life Finally, the weekend! If I have any extra time at all in the morning, I immediately gravitate toward these eggs. (recipe in Leite’s Culinaria). Whisked with creme fraiche and cooked over very low heat for at least 10 minutes, these “goopy” eggs (as my husband calls them) are silky, rich and luxurious. I adore eggs fried and sunny-side up and poached, but I cannot stop making them this way, for breakfast (and dinner, and a mid-day weekend snack). I blame Amanda Hesser, who published the recipe I use in “Cooking for Mr. Latte.”

If you need more inspiration, read about my friend Laura’s valiant break out of her own breakfast rut on Forkful of News, check out some boards on Pinterest, or just browse the waffles, omelets and pancakes at The Food Network and get excited again about the first meal of the day.

What do you do to build a better breakfast?

About gThankYou, LLC

Turkey Gift Certificates and Turkey Or Ham Gift Certificates by gThankYou! are two of America’s favorite employee gifts and can be redeemed for any Brand (Turkey or Turkey Or Ham), at virtually any Grocery Store in the U.S.

gThankYou, LLC provides company leaders with a variety of easy, meaningful and affordable ways to recognize and reward employees, holiday time or anytime.  gThankYou! Certificates of Gratitude and free Enclosure Cards are personalizable including incorporating your company logo, and ship same day.

gThankYou, LLC (www.gthankyou.com) is based in Madison, Wisconsin.  Contact:  Rick Kiley, Chief ThankYou! Officer, gThankYou, LLC at info@gthankyou.com or 888-484-1658.
Follow the Company Blog –  “Celebrating Work”.
Join the Conversation @gThankYou
Watch our gThankYou! YouTube Video – “Learn More About Us”.

“G” logo and “Certificates of Gratitude” are trademarks and “gThankYou” is a registered trademark of gThankYou, LLC.