HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, November 21, 2013

Faith Middleton, NPR's "The Food Schmooze", shares her Thanksgiving Recipes with a little Monte Mathews on the side.



         Recently, I was a guest on National Public Radio’s “The Food Schmooze”.  The show, which originates in New Haven CT, is heard twice a week on WNPR’s stations in Connecticut, Rhode Island, Massachusetts and New York including the East End of Long Island.  Faith Middleton is its much heralded hostess.  Faith has boundless energy and she’s a wizard at finding just the right thing for her audience to cook.  Her Thanksgiving recipes included everything from starters to desserts.  Here’s a list: Parmesan-Crusted Creamed Corn, Manuela and Jeanne's Garlic Potato Pie, Fennel Spice Rub for the Big Bird, Savory Cornbread Stuffing Muffins, Marian's Roasted Brussels Sprouts with Pears and Shallots,and Pumpkin Pie with Brown Sugar-Walnut Topping. But Faith didn’t stop there:  She also included two recipes for leftovers--Jimmy's Turkey Hash and Slow-Cooker Turkey Chili with Dark Chocolate and two drinks for the occasion Faith's Sparkling Holiday Rosé and Faith's Thanksgiving Cosmo Sparkler!  You can click on any one of these recipes to be whisked over to Faith’s web address where you’ll the step-by-step instructions on how to make these fantastic dishes part of your Thanksgiving meal.  But before you go running off, please give a listen to Faith’s show and my interview.  I’m a little after the 34 minute mark.  Here’s the link to the show. Scroll all the way down the page to LISTEN and give a listen.  Thanks ! http://wnpr.org/post/pumpkin-pie-brown-sugar-walnut-topping

The 5 Most Popular Thanksgiving Recipes ever on Chewing the Fat

Roast Turkey....just one of the stars of our Thanksgiving Table. 

         Thanksgiving is my favorite holiday bar none.  Everybody in the country celebrates it from the Kashmiri Cab Driver to the Trinidadian Nurse to the Canadian immigrant.  It’s the most American of all holidays, even if Canada has something called “Action de Grace” or Canadian Thanksgiving.  This is held in October probably because by November, the frozen north often lives up to its name and even the Brussels Sprouts have frost on them. American Thanksgiving goes back to the first European arrival on these shores, in 1620.  Given that we’re almost at Thanksgiving’s 400th year, we were bound to get some recipes right by now.  And although Chewing the Fat has only been around for four Thanksgivings, we’ve had a terrific response to our Thanksgiving recipes.   And since we’re up to our ears getting Monte’s Ham out to our growing list of customers, I thought we’d revisit the 5 most popular Thanksgiving Recipes.  I’m even going to put them in reverse order.  Drumbeat Please!

Monday, November 18, 2013

Two from One: Roasted Cauliflower with Whipped Goat Cheese and Roasted Cauliflower Soup




        

On a recent “Chopped”, the Food Network TV show that pits four chefs against a basket full of incongruous ingredients, a very sad fact was served up to the audience.  Americans throw away 40 percent of the food they buy!  The dollar amount is staggering:  According to Reuters, $165 billion worth or 90 billion pounds of food goes un-eaten. Apparently in this land of plenty, where millions of people are on government food programs and where a staggering 14 percent of children go to bed hungry, there are equal numbers who throw food away with abandon.  And I can’t say that in our house we’re completely guilt-free.  A recent refrigerator clean-out included a few half chopped onions, some very wilted carrots and lots of unidentified liquids and solids making penicillin in plastic food containers.  I am not about to offer excuses.  I grew up having “Waste Not, Want Not” etched into memory.  But the plain fact is that a lot of the recipes I work with are for more than just two people.  Andrew will very often ask “So how many people are coming to dinner?”.  Most of the time I can cut things back to a reasonable portion for two.  But there are ingredients that just don’t divvy up.  Take, for example, a head of Cauliflower.   It’s one of the last of the year’s fresh vegetables. Arrayed at the farm stand with its white center peeking out from its green housing, I find it irresistible.  This year, I was determined to cook one but not force us into involuntary vegetarianism.  The solution: make two dishes out of one head.  It turned out that one night’s meatless meal was another day’s creamed soup for lunch.