I’ve found as we’ve moved into the mid point of the Chicago winter, nothing makes me happier on cold nights than the simple meals. For me, nothing is better than a roast chicken and arugula salad, dressed simply with olive oil, vingar, and copious amounts of salt. Is there really anything better?
I am just now recovered from the huge amount of food consumed on Thanksgiving and the days that followed, and finally have sufficient enough faculties to give a quick recap. I’ll keep it short. Thanksgiving is still my favorite holiday. We made most of the things on the proposed menu, and took left turns on some others. The real winners were the unamalicious green beans, the gin and shallot cranberry sauce, pumpkin cheesecake (modified from a sweet potato cheesecake recipe), and of course, the secret family stuffing recipe.
One thing I tried for the first time this year, and will do from now on, was carving the bird up and roasting it in pieces (see image on the right). It gives you excellent control over the cooking time of each piece, which does vary. Plus it cooks the turkey faster and you can carve it easier. That’s it. I told you, I’m keeping it short.
Love this idea: Gilt Taste is setting up a Turkey Hotline at 877-445-9228 that is open Monday, November 21st and Tuesday, November 22nd from 3pm to 7pm EST and Wednesday, November 23rd from 9am to 12pm EST. I have no idea what kind of help they will give, but best case scenario is that Ruth Reichl answers the phone. Worst case scenario is they forward all their calls to Butterball. I think it is worth the risk.
