November 22, 2005

Tuesday November 22 5:00 to 6:00pm: Last Minute Thanksgiving Tips

Bill McKibben's November Entry in his "Eating Local in Vermont" journal. We will be having Bill on the show on November 29!

Robin's Trip to King Arthur Flour

How to cook the turkey...the ideas never end!

The New York Times' thoughts about cooking the turkey.

Turkey Barley Soup

For the broth:

Turkey Carcass cut into chunks
3 stalks of celery - roughly chopped
Four carrots - roughly chopped
One large onion - roughly chopped

Put all into a pot and cover with water. Bring to a boil and then simmer for 3 to 4 hours.

For the soup:

Strain the broth and put it back into the pot. Salt to taste and also add some pepper.

Then, into the pot, put:

3 stalks of celery - sliced
4 carrots - sliced
1 lb barley

Bring to a boil and then turn down to a simmer and cook for 45 minutes.

Sweet Roasted Butternut and Greens Over Bow Tie Pasta

Serves 4 to 6

3 1/2 to 4 pounds butternut squash, peeled, seeded and cut into bite-size chunks (see Lynne's Tips)
1 medium to large onion, cut into 1-inch chunks
2 big handfuls of washed and dried escarole, curly endive, or spring mix, torn
1/3 tightly packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large cloves garlic, coarsely chopped
1/3 cup good-tasting extra-virgin olive oil
1/4 teaspoon hot red pepper flakes
1 tightly packed tablespoon brown sugar
Salt and freshly ground black pepper to taste
1/2 cup half-and-half
1 pound imported Italian bow tie pasta, fresh cooked in salted water until tender but still a little firm, and drained
1 to 1 1/2 cups (about 6 ounces) freshly shredded Asiago cheese
Note: You could peel the squash a day ahead and store it, tightly covered, in the refrigerator. See Lynne's Tips for an easy way to peel winter squashes.

1. Set oven at 450°. Slip a large sheet pan (I use a half-sheet pan from a restaurant supply house), or two small ones in the oven to heat up. Then prep the ingredients.

2. In a big bowl, toss together all the ingredients except half-and-half, pasta and cheese. Be generous with the salt and pepper.

3. Pull out the oven rack with the sheet pan on it. Taking care not to burn yourself, turn the squash blend onto the pan. Spread out the mixture and bake 25 minutes, turning twice, or until squash is tender.

4. Once the squash is tender, flip on the broiler to caramelize it. Watch closely, turning pieces often. Anticipate about 5 minutes under the heat. You want crusty brown edges on the squash and wilted, almost crisp greens.

5. Scrape everything into a serving bowl. Add the half-and-half, hot pasta, and 1 cup of cheese. Toss to blend, tasting for salt and pepper, and enough cheese. Adjust seasonings and serve hot.

Poached Pears