Posts Tagged ‘thanksgiving’

Thanksgiving, Southern Style

 

This year I want to put together a Thanksgiving dinner with some Southern influence – an article in the newest issue of Food & Wine inspired this line of thought. In the article chef Tanya Holland creates an incredible Thanksgiving feast that reflects her Creole heritage. There is a spicy crab bisque to start, the turkey gets a bourbon glaze and a pearl onion and giblet gravy. Continue »



Sufferin’ Succotash

Lima beans have been a part of our diet for a few years now, about 4,000 years actually, so it is no surprise to see this wonderful legume popping up more and more these days, especially with the recent emphasis on low-fat and gluten-free foods.

It is always interesting to note how trade, commerce and imperialism have influenced the diets of peoples around the world, and Lima beans are no exception. This stalwart little bean was a staple of the people of South America for eons, domesticated by the Andeans long before they were cultivated for use in Europe and North America. Continue »



Use Pumpkin & Cranberries in New Ways

Dear Fiesta Farms:

Thank you for last week’s post about chutney. I’ve been thinking about the Thanksgiving dinner we are hosting for our friends and while I want a somewhat traditional affair, I thought we should mix it up a bit. We’re bored of cranberry sauce so are making a blueberry chutney, and we want a different dessert other than pumpkin pie. But what would Thanksgiving be without cranberries and pumpkin?! We don’t want to totally alienate the traditionalists. Can you help us out?

Autumnally yours,

Constance Continue »



Chutney for Thanksgiving

Chutney is one of those idiot-proof condiments, so easy to prepare that there will NEVER be a Ronco or K-tel “Chutney Wonder” late nite infomercial. Originally a condiment that appeared in Indian cooking, wet or dry chutneys have typically been made from mint, coriander and onion, but have been bastardized by inventive and curious cooks for years looking to come up with a sauce or tangy side relish to compliment any number of meats, or to act as a substitute for gravies. Continue »