a thanksgiving menu:

• Celery Root, Parsnip & Apple Puree (Amy from Eggs on Sunday)
• Fennel, Apple & Cranberry Stuffing (Tiffany from the Garden Apartment)
• Brussel Sprouts with Virginia Ham (Tiffany from the Garden Apartment)
• Roast Turkey Tips (below)
• Squash and Apple Bake (Amy from Eggs on Sunday)
• Apple and Pecan Tart (Kristin from The Kitchen Sink)
• Sweet Potato Cake with Praline Pecan Topping (Grace from A Southern Grace)

roast turkey tips:

Last year I roasted my first Thanksgiving turkey and it stressed me out. I fretted over cooking times, cooking temps, brining, and anything else that could possibly go wrong. Happily, the turkey turned out great and I did learn one big lesson from the experience:

relax.

Although it seems like something new and totally different, roasting a turkey is exactly like roasting a chicken, albeit a super-sized one that requires an extra hand to move around. The key is to source a great bird and to incorporate a couple of nuances that will ensure the bird cooks evenly. Below are my tips for a no-stress, low-fuss roasted turkey. I’ve also included web resources that should help further calm any turkey fears. As always, if you’ve got any tips or stories to share, please drop a note in the comment section!

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Now that you’ve established your risotto chops with the classic recipe, it’s time to play. Basically anything can be added to a risotto but I’ve found it’s best when limited to two or three additions (I think this holds true for pizza too). I pulled this recipe from Jamie’s Italy, a cookbook that I refer to time and time again for inspiration and it never disappoints.

To be honest, I haven’t always gravitated towards fennel. I tend not to go crazy for the licorice/anise flavor and I don’t prepare it raw too often. However, this fall I’ve been going bananas for roasted fennel, which brings out a sweetness and softens the licorice flavor. Roasted fennel can be added to salads, pizzas, pastas, and risotto, or eaten on its own. [click to continue…]

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Risotto is a creamy, hearty, and incredibly satisfying dish that is a perfect antidote to a chilly fall evening. It seems to me that there is a bit of mystique surrounding cooking risotto at home. Yes, it does require attention, but not constant attention. Yes, you have to stir, but not constantly stir. Yes, there is a bit of technique involved, but it’s really not that difficult. My advice: if you haven’t whipped up a delicious meal of risotto at home, it is definitely worth giving it a try.

Before you jump into your risotto-making, it is best to start with a simple recipe that will allow you to focus on technique and get the hang of things (kind of like how my mom had me learn to drive in the empty church parking lot before we took to the road). Don’t worry, this classic risotto recipe is delicious and perfect in its simplicity. If you are anxious to add ingredients we’ll be jazzing things up with another risotto recipe later this week. [click to continue…]

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While I have pantry space dedicated to my slow-cooker, it spends most of its days living on the counter. It’s not that I am too lazy to put it away (well, maybe sometimes) but I actually end up using it every other day because it is just that handy. For example, yesterday morning I browned the meat, sauteed the vegetables and then chucked everything into the slow-cooker. When I got home, the house smelled great and dinner was ready to go - it doesn’t get any better than that.

This is a fun and simple recipe that was inspired by Kristin at the Kitchen Sink, who posted a great Beef Stew Recipe a couple of weeks ago. If you haven’t checked out Kristin’s website, zip over there and give it a look. I am always impressed by the variety of recipes she churns out, especially considering she is just starting off her law career! [click to continue…]

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last supper in berkeley: salmon with fruity mole

Like my friend Jim said, “It’s been a great run.” After two and a half years of California living, all of my gear is packed up and I have begun the trek back to Vermont. It’s not going to be easy trading in flip-flops and sunglasses for boots and a shovel but I am looking forward to changing seasons, rolling green mountains, and a slower pace. [click to continue…]

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Greetings! This week I am in Vermont preparing for my big move across country. A big thanks to Amy from Eggs on Sunday for sharing a top-notch recipe here at Feelgood Eats while I am in the midst of clutter, paint, and a not-so-functional kitchen. With delicious recipes and an emphasis on local and seasonal foods, Amy’s blog is one of my favorites. If you haven’t already checked out Amy’s site you are in for a real treat - zip over to Eggs on Sunday and subscribe!

Hi there Feelgood Eats readers; Amy here from Eggs on Sunday. Sue asked if I’d be willing to write a guest post this week; being a fan of her blog and sharing her enthusiasm for local, seasonal foods, I was happy to do so!

Here in upstate New York, we’re slowly shifting into fall. There’s the occasional day of summer-ish weather, but all told, I’d say fall is peeking in at the corners wherever you look. At our farmer’s market last Saturday, hardy mums decorated the stands and lined the walkways, and bushels of apples were all around. [click to continue…]

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If you want your friends and family to treat you like a queen or king, then whip up this dish, break out a bottle of wine, and get ready for the the accolades.

Okay, okay, okay, you may not become instant royalty, but I am sure you’ll have a group of smiling faces at dinner. I haven’t had too many dishes where everyone at the table asks for seconds (or thirds), but this goulash was a major hit at my house. Highlighting fresh bell peppers (which are looking top notch at the farmers market right now) and a slow cooking method that does all of the work for you, this dish is going to become a staple in my house this fall, perfect for those days of yard work ahead. [click to continue…]

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Either I was really hungry or this was the best pasta dish I have ever put together. I am embarrassed to say I scarfed it down and went back for seconds. With eggplant, early girl tomatoes, freshly made breadcrumbs, and sardines packed in oil, I can’t really determine what the secret ingredient was that sent this dish over the edge. They all just worked together.

I had been looking for a great way to highlight summer vegetables in a pasta dish and when I ran across Mark Bittman’s recipe on his blog, Bitten, I knew I had found it. If you aren’t familiar with Mark Bittman it might be a good idea to add a couple of his cookbooks to your shelf. His recipes are always simple, straightforward, and delicious. [click to continue…]

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While I was in Vermont I enjoyed a very special meal at The Inn at Shelburne Farms. The restaurant is part of the Vermont Fresh Network, a non-profit group that is helping to bridge the gap between farmers and restaurants and get more local foods on the table. Everything on the menu was raised locally, often at Shelburne Farms itself (which is well known for its award-winning cheddar cheeses).

We sat on the outdoor patio, overlooking Lake Champlain and the Adirondack mountains - it was the perfect summer night.

Inspired by the farm, the food, and the good times, I knew I had to pick up the Shelburne Farms Cookbook and bring some of the tastes and memories home. This pasta dish jumped out at me because I love corn as an ingredient when it is used in non-traditional ways (my current favorite is as a pizza topping). If you are looking for a light, quick summer meal that can be thrown together at the last minute, this is the recipe for you.

Chanterelles, Corn and Zucchini Bucatini (adapted from Cooking with Shelburne Farms)
(serves 4)

• 1 pound bucatini
• 4 bacon slices, minced
• ¼ pound fresh chanterelles
• 2 cups corn kernels (from about 4 ears of corn)
• 2 zucchini, sliced into matchsticks
• 1 tablespoon extra-virgin olive oil (and a bit more for garnish)
• ½ cup fresh basil, thinly sliced or torn
• 1 cup goat cheese, crumbled
• fresh ground black pepper to taste

Over high heat, bring a large pot of water to a gentle boil. Add a generous pinch of salt and the bucatini, cooking according to the package directions (the bucatini will take a bit longer).

Set a large sauté pan over medium-high heat and add the minced bacon, cooking for about 1-2 minutes (until the bacon begins to crisp up). Add the chanterelles and corn kernels and cook for 4-5 minutes, stirring occasionally. Add the zucchini and cook for 3-4 minutes.

Drain the bucatini and add to the pan with the vegetables, tossing to coat. Plate the bucatini and garnish with fresh basil, goat cheese, a pinch of fresh ground pepper, and a slight drizzle of extra-virgin olive oil. Serve immediately.

More Shelburne Farms on the Web:

Eggs on Sunday: Cider-Glazed Squash

Farmgirl Fare: Cookbook Review

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