The weather has been so fall perfect it’s hard to imagine
better. Morning fog giving way to crisp cool.
Trees losing their cover of leaves or breaking out into a
glorious red. We are so lucky to live in this part of the country
where beautiful weather is mostly taken for granted.
The weather has been so fall perfect it’s hard to imagine better. Morning fog giving way to crisp cool.
Trees losing their cover of leaves or breaking out into a glorious red. We are so lucky to live in this part of the country where beautiful weather is mostly taken for granted.
Our good fortunes can also be taken for granted, so this Thanksgiving, I have a few hopes for this special day:
• That we enjoy a day with family and friends.
• That we eat well and enjoy every bite, knowing that we can always eat healthy the day after Thanksgiving.
• That we look around and count the blessings around us, whether that means our families, or a beautiful tree, or a day of rest, or a good job.
• That we enjoy a day based on what we have, not what we are getting; on what we can give rather than what we receive.
And most of us have some blessing – big or small – that we can share with someone less fortunate.
There are a lot of less fortunate individuals and families who will make their way to The Lord’s Table for a free dinner next Thursday.
Some of them are jobless, homeless, mentally ill, poor or just lonely, and I am hoping that they will all have lots of delicious pies to finish their meals.
Please bake me a pie for The Lord’s Table Thanksgiving dinner. As of today, I have 34 pies pledged.
Honestly, I need 100. If you have not yet called or e-mailed your pledge, please do so today so I know whether or not I need to purchase some: jd****@****ic.com or (408) 842-9028.
Thank you to the following pie donors who have already called in their pledges: Lois Thorne, Judy Lazarus, Joan Hill, Rhoda and David Bress, Donna Pray, Jobie Huff, April Langdon, Dawn Darling, Rose Barry, Sherri Laveroni, Sharon Ransom, Patricia Midtgaard, Chris Bevilacqua, Al and Emma Navaroli, Barbara Orth and daughter and Anchella Rangors’ third-grade class at Antonio Del Buono elementary school (they are making 10!).
The pies may be dropped off between 3 and 7pm on Wednesday, Nov. 24 (the night before Thanksgiving) at the St. Mary Church gymnasium.
If this is a problem for anyone, please call me and I will arrange to pick up your pie. Happy Thanksgiving to all of my wonderful and generous readers Happy cooking!
• Share a sweet dessert: The day after Thanksgiving is especially wonderful. The meeting and greeting is over and it’s time to settle down in an easy chair for a nice, long time. If you’ve got a few apples leftover, make some apple turnovers which are great with a big glass of milk after a turkey sandwich.
Apple Turnovers
4 tart apples, peeled and cored
1 T. freshly squeezed lemon juice
1 T. cornstarch
1 tsp. minced or grated lemon zest
1 tsp. ground cinnamon
1/2 cup sugar, or more to taste, plus more for dusting work surface and for sprinkling
1 package puff pastry
Step 1: Grate the apples in a food processor or on the coarse side of a box grater. Toss with lemon juice immediately. Add cornstarch, lemon zest, cinnamon and 1/2 cup sugar, or to taste. Taste, add more lemon zest or cinnamon if you like.
Step 2: Use sugar to coat a work surface. Cut 4-inch squares of puff pastry, about 1/4- to 1/2-inch thick. Sprinkle lightly with sugar.
Step 3: Put 2 T. of apple filling in the center of each square; brush the edges of the pastry very lightly with water, then fold over the corners to form a triangle. Seal gently with your fingers, then slash the top of the turnover with a sharp knife once or twice so that steam can escape. Place turnovers on ungreased baking sheet and chill while you preheat the oven.
Step 4: Preheat oven to 350 degrees. Brush tops of turnovers with a little water and sprinkle with sugar. Bake for 40 minutes or until the turnovers are golden brown. Serve warm or at room temperature. Makes a dozen small turnovers.
• The rest of the weekend: And if, perchance, you’re out getting a tree in the nippy air, you might want to come home to this comforting, delicious potato soup. It takes just 30 minutes. You can also make it ahead of time and just reheat when you trudge in the door, adding a little more broth if it’s too thick.
Basque Potato Soup
1 lb. sausage, cut into rounds
1 onion, 1/2-inch chunks
2 lbs. tomatoes, 1-inch chunks
4 potatoes, 1/2-inch chunks
1/4 cup parsley, chopped
1 cup sliced celery
2 T. celery tops
4 cups beef or chicken broth
1 bay leaf
1/2 tsp. dried thyme
1 T. lemon juice
1/2 tsp. red pepper flakes
Salt and pepper to taste
Step 1: Brown sausages for 5 minutes. Add onions and stir over medium-high heat for 5 minutes until translucent and browned.
Step 2: Add remaining ingredients except salt and pepper. Stir, cover and bring to a boil. Turn down and simmer for 30 minutes.
Step 3: Season to taste with salt and pepper. Serves 4.
• Slimmer salad: Do you ever feel after Thanksgiving like you just need some vegetables? This will fill the bill. It’s called a Christmas Salad, but only because I made it up one December when we needed a last-minute side dish. Also, it’s red and green. I like to eat it plain, but you can also toss it with some lettuce if you want some more greens.
Christmas Salad
1 cucumber (English) sliced
3 green onions, chopped
4 plum tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
Dressing:
2 shallots, peeled and minced
3/4 cup bloody Mary mix
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp. Tabasco, or to taste
Salt and pepper
2 T. chopped dill
2 cloves garlic, chopped
Step 1: Marinate all for at least half an hour in the refrigerator.
• End notes: “Use the talents you possess – for the woods would be silent if no birds sang but the best.” ~ Henry Jackson van Dyke
Notes:
• Joanne Weir has written a great book for tomato gardeners and cooks alike. There are 250 international recipes for sauces, first courses, soups, salads, savory pies, tarts, pizzas and flatbreads; pasta and grains, breads, sandwiches, eggs, seafood, beef, veal, lamb and pork; chicken, duck and rabbit; side dishes, beverages, ketchup and condiments. Even a few desserts. Available at all booksellers.
• Don’t toss out a can of tomato paste after using just a spoonful. Instead, line a dinner plate with wax paper and drop tomato paste by teaspoonfuls (or tablespoonfuls) onto the paper, spacing them well apart. Freeze until firm, then transfer to a self-sealing plastic bag and store in freezer until needed.
