Thanksgiving Cooking Crisis?
We know, we know…sometimes the hype surrounding America’s favorite food holiday can lead to a bit of paralysis. Not feeling up to the challenge? We’ve assembled our favorite sources of Turkey-Day solace. Now get out there and cook!
- Thanksgiving newbie? NPR to the rescue!
- Prefer your Turkey day high-tech? Try these Thanksgiving-oriented iPhone apps.
- Burnt turkey is preferable to a burnt kitchen…we promise. Get your kitchen safety tips here.
- Prefer what’s tried, and tried, and tried, and true? Cooks Illustrated has you covered.
- Confused about your (gasp!) Butterball turkey? Operators are standing by.
- Last-minute menus and plenty of cocktails are on tap at Epicurious.
- Need video tutorials and tips? Turn to CHOW for help.
- Sometimes it’s time to just give up. Westword lays out recommendations for five Front Range restaurants that stay open on Turkey Day.
Dare we ask if you have a hostess gift in mind for that fabulous fete? We can help. Drop by the Cook Street Café…we’ve got gift cards and plenty of gift-ready packages to make sure you don’t show up empty-handed!
It’s The Most Wonderful Time of the (Culinary) Year
THANKSGIVING!!!!!
Now that we’re done running around waving our hands in excitement, can we get a collective sigh of food-nerdy love for a gourmand’s favorite holiday?
This holiday we’re thankful to our inquisitive, hard-working students, our incredible staff, and Denver’s vibrant food scene. And in return, we thought we’d offer you a quick round-up of our favorite Thanksgiving-related links:
Cooking
- Epicurious serves up all things Thanksgiving, including a menu planner and budget tips
- James Beard Foundation asks chefs what they like to serve with turkey
- Sam Sifton promises to be there for you during Thanksgiving
- Ask Metafilter, in its infinite wisdom, dishes up some incredible Thanksgiving recipes http://ask.metafilter.com/138082/Great-dish-for-a-Thanksgiving-potluck and http://ask.metafilter.com/72208/Thanksgiving-Recipes-Revisited
- Ready to go uber-traditional this holiday? NPR has recipes for way-back-when Thanksgiving desserts (including real mincemeat!) here.
Wine
Fun
- Cafe Westword tells us which Thanksgiving traditions should die…now
- The Onion tells it like it never was
- Cook Street provides the perfect hostess gift
Image courtesy of foodllama
Recipe 10: True Ten-Minute Tastes
Want proof that Denver’s foodies have taste? Check out these entries to our Recipe 10 contest (and cheer on our four contestants Friday night at our fun, free 10-minute tastes event!). It’s incredible to see the ingenuity and creativity displayed by Denver gourmands in search of the perfect quick taste.
MOUNTAIN BISON SLIDERS – Tara Griffith
6 mini ciabatta rolls, halved
1 lb. ground bison, formed into 6 patties
6 thick slices sharp provolone cheese (approx 1/2 lb)
1 large head raddichio, quartered
1 medium red onion, cut into 1/2 inch thick discs
1/4 cup Store-bought Green Goddess dressing (recommended: Annie’s Natural)
3 tbsp butter
Olive oil
Salt and pepper
Preheat grill to medium to medium-high heat. Drizzle raddichio and onions generously with olive oil, then season with salt and pepper. Grill raddichio until tender and just starting to crisp around edges, approx 7-8 mins, turning occasionally. Roughly chop the leaves (discarding core) and set aside. Grill onions until they begin to soften and turn sweet, 3-4 mins on each side, set aside. Grill bison patties 2 mins on first side, turn, placing one slice of cheese on each patty, and continue cooking until cheese melts, another 2 minutes approximately. Meanwhile, spread butter on insides of rolls and place on grill to toast. To assemble sliders: spread enough Green Goddess dressing on ciabatta rolls to generously cover both inside halves. Take a couple onion rings and place on bottom half of roll, followed by burger, and topped with a few leaves of raddichio, followed by top half of roll. Enjoy! Note: Onions and raddichio are grilled simultaneously, as with the burgers and ciabatta rolls.
CHICKEN PASTA SALAD WITH WALNUTS, TOMATOES, AND KALAMATA OLIVES – Radelle Knappenberger
1 (12-ounce) box Rotini or Penne pasta
3 tablespoons olive oil
2 tablespoons butter or margarine, softened or melted
1 cup thinly sliced red onion
4 cooked chicken breast halves, meat diced
Salt and black pepper to taste
2/3 cup walnuts, chopped
1/2 cup cherry tomatoes, halved
1/3 cup pitted Kalamata olives, halved
1/3 cup parmesan cheese, optional
Prepare pasta according to package directions. Drain and transfer to a large bowl. Stir in remaining ingredients and sprinkle with parmesan cheese. Serve immediately. Serves 8.
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Photo courtesy of KnOizKi
