(You can pick up a good, cheap thermometer at Target.) She also urges us to invest in a digital thermometer to keep turkey from becoming overcooked. One of her handy hints is to put potatoes through a ricer or food mill, and then store them in ziploc bags until dinner time when we can microwave them, and add the hot milk and melted butter right before service. Sara Moulton talks us down from the Thanksgiving ledge as she suggests ways to save our holiday meal from the anguish of those inevitable errors. Barbara's sweet potatoes are more curved than straight, and while the flavor is great, they'll probably be best mashed. She is starting out with an unknown variety that Laura is raving about. Makes 3 cups.Īmelia also recommends we check out Giving Thanks by Kathleen Curtin, food historian for Plimoth Plantation, and Sandra Oliver's Food History News, which she calls "the first definitive magazine on the holiday." (If you pick it up, look for Amelia's interview of Soledad Lopez, owner of Guelaguetza restaurant, about how her Oaxacan family celebrates the holiday.)īarbara Spencer of Windrose Farms is trying her hand at growing sweet potatoes. Allow to cool for at least 20 minutes before placing in a serving bowl (this will keep the nuts crisp). Remove the pan from the oven and immediately season with additional salt, concentrating on the almonds. Roast for 15 minutes in upper third of the oven until nuts are fragrant and toasted and the bay leaves crisped, stirring the mixture once halfway through the cooking time. Sprinkle with salt and the aji molido, toss again, and spread the mixture out evenly over the pan. Add the olive oil and toss the mixture to coat. You can also use a vegetable peeler or paring knife, which will give you wider strips you can then cut into narrower ones.)Ĭut the lemon in half and give one generous squeeze of juice over all. Working over the pan so that the olives receive any of the lemon oils that spray as you work, cut the yellow part of the lemon peel into long thin strips using a "stripper." (A stripper or channel knife is like a zester but has only one larger cutting hole to remove citrus peel in long 1/4-inch-wide strips. Drain the olives and place on a sheet pan with the almonds, garlic, rosemary, thyme, and bay leaves. If using olives in brine, soak them in a bowl of water for 20 minutes to remove some of their saltiness. You may also substitute Spanish or hot Hungarian paprika. * Aji molido is a coarsely ground mildly piquant red pepper and is available at some supermarkets and Latin markets. 2 Tablespoons rosemary leaves (1-2 branches).2 large cloves garlic, peeled and slivered.12 ozs olives (about 2 cups of green or black olives or a mixture of both).Local Olives and Almonds with Garlic, Lemon and Herbs Sprinkle with crumbled cheese if desired. Drizzle about one tablespoon oil over salad, squeeze lemon juice on to taste, add salt and pepper and toss. (This will give you beautiful slices that show the "seed markings.") Add them to the bowl along with the nuts, greens, and as many pomegranate seeds as you'd like. Cut persimmon vertically in quarters and cut quarters crosswise into thin slices. Using a vegetable peeler, peel celery and slice thinly on the diagonal and place in salad bowl. Use your fingers to loosen all the kernels drain them and reserve. To remove the pomegranate kernels, make a cut near the blossom end of the fruit, submerge the pomegranate in a bowl of water and break the fruit into large pieces. Pour the nuts into a shallow bowl to cool and set aside. Place nuts on baking sheet and toast in the oven until fragrant and lightly browned, 5-10 minutes. She suggests the flatter, tomato-shaped Fuyus, which retain their shape well when sliced for this salad. For something guests can munch on as they arrive, Amelia suggests her 'Local Olives and Almonds with Garlic' or the crisp Fuyu persimmons available at the market right now - Amelia's 'Persimmon, Pomegranate, and Pecan Salad' makes a colorul, seasonal first course.Īmelia suggests not using the globe-shaped Hachiya persimmons in this recipe as they must be eaten very soft or the astringency is overwhelming. Laura Avery asks Amelia Saltsman, local food writer and host of Fresh from the Farmers' Market, (airing on Santa Monica City TV 16 Wednesdays at 1pm), about some Thanksgiving recipes. Insalata Forte with Garlicky Parmesan Dressing Menuīaked Yams with Ginger Molasses Butter and Fresh Limes To make reservations, which are essential, call 32 now. There are TWO seatings - 3:30pm and 6:30pm, each at $40 per person. It's not too late to spend Thanksgiving with Evan! at Angeli Caffe.
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