Turkey Talk: Prepping for Thanksgiving

Mary Anne here. Thanksgiving is far and away my favorite winter holiday — all of the joy of spending QT with the fam, minus the hassle and anxiety of shopping for the “perfect” gift. But that doesn’t mean this festive interlude is entirely sans stress….

The first time I attempted roasting a turkey I was 19 years old and living far away from my family in Colorado. Still just a kid myself, I was desperately homesick and yearning for a home-cooked, mom-made meal. My roommate, Felicia, was also feeling bereft and so we decided the night before Thanksgiving that we would celebrate the day by roasting a turkey and preparing all of the trimmings. We swaggered off to the local supermarket armed with our grocery list and a very healthy dose of “this is a no-brainer!”

Once inside the store, we discovered there were only a few turkeys still available – all of which were absolutely enormous. We were preparing our celebration for three people and figured we’d just eat lots and lots of leftovers. “Back in the day”, frozen was the only option, which seemed perfectly reasonable in terms of timing when we purchased our 28-pound turkey. We selected the assorted components necessary for a traditional Thanksgiving – sweet potatoes, prepared bread crumbs for stuffing, pearl onions, canned cranberry sauce, etc. Proud of our organizational skills and pleased with our purchases, we trundled home to our tiny apartment and set to work. By now it was getting very late but I decided I’d call my mom in New York and ask a few questions. She was alarmed and horrified when I told her we had only just bought this monster-size frozen bird and informed me that no, sitting it out on the counter top overnight would not produce a miraculously thawed bird in the morning.

For the first time, my self-confidence wavered as I whined, “Well then, how do you suggest I defrost it?” (Like this was somehow her fault!) My mom told me that the only safe way to proceed was to put the turkey under cold running water, turning it every so often for even thawing. Right. No problem. By now it was nearing 11 p.m. and the bird was far too big for the kitchen sink, so into the bathtub our dinner went!  Felicia and I took turns throughout the night checking and turning the turkey, each silently and sleepily praying for that miracle-thaw.

Like an onion, the moral of the story has many layers, not the least of which is pretty obvious – plan ahead and prepare as much as you can before the big day. Not a news flash, but a very friendly reminder. In the end we did have a wonderful Thanksgiving all those years ago – certainly my most memorable and I wonder sometimes if my old roommate recalls our daring dip into the treacherous waters of Thanksgiving dinner. Wherever you are, Happy Turkey day, Felicia!

So on to the tips for your turkey. I’ve gotten really good at this in the last 30 years and if I’ve missed something or if there are any questions, please feel free to email me (or just leave a comment). Be sure to check out Well-Stocked for your baking and cooking essentials.

1. Selecting the bird: I never buy them frozen (it’s kind of a phobia, as you can well understand). But having said that, frozen are by far the cheapest. It takes 2 days to defrost in the refrigerator, even smaller turkeys.

2. Price Ranges: A frozen turkey in the tri-state area can run as low as $0.59 a pound. The fresh turkey that I prepared for the blog was purchased at Costco for $0.99 a pound. In general a fresh turkey runs as high as $1.29 a pound. Kosher turkeys are the most expensive, priced at $3.49 a pound this week at Fresh Direct and the free range are advertised at various local markets from $1.79 to $2.49 per pound.

3. How Big is Big Enough?: If you figure one pound per person, you will have plenty for not only second helpings, but ample leftovers as well. (And isn’t it really all about the leftovers?)

4. Turkey Timing: Many turkeys come with the pop-up timers, but I have found them to be less than reliable so I depend on several different devices to help me discern when the dark meat is done but the breast hasn’t dried to something akin to saw-dust:

i. For a 350 degree oven calculate 20 minutes per pound for an un-stuffed bird; 25 minutes per pound if you stuff it.

ii. If you’re nervous, use a meat thermometer inserted into the thickest part of the thigh. The bird is ready to come out of the oven when the thermometer registers 165 degrees.

iii. If you don’t have a meat thermometer (but really, you should!), you can test for doneness by pricking the thigh. When the juices run clear, it’s done.

iv. Another test is by wiggling the thigh. If it moves easily, it’s done.
Before roasting the turkey, rinse it inside and out under cold running water. Pat it dry with paper towels. If not stuffing it, lightly salt and pepper the cavity.

5. To Truss or Not to Truss a Stuffed Turkey: I have never ever trussed a bird and have had nothing but exceptional results every year. I do however use a V-shaped roasting rack, which keeps the turkey’s legs more or less together. I’ve not had any problem with stuffing over-flow from this end of the bird. I also stuff the neck and don’t sew that orifice shut, either. I fold the excess neck skin over the stuffing, tucking it underneath. Some chefs use a metal skewer to close the flap, which is certainly a lot easier than sewing your food!

Tip: Spray the rack with Pam or similar oil spray. Cleanup is much easier.
For easy lifting and transferring: If you’re cooking a large bird, or really any size – they’re all pretty cumbersome. Cut a length of butcher’s twine that easily goes around the body of the turkey twice. Fold the length of twine in half and knot the end to make a loop. Before placing the bird on the v-rack, lay the looped twine across the rack. Place the bird on the rack. Bring one end of the twine up and lay it across the wings and breasts. Bring the other piece up and over the thighs. Make sure the twine is resting on the bird, not the edge of the roasting pan. When the turkey is done, it is easily lifted and transferred to the platter.

5. Speaking of Stuffing: Over the years we have become cautious in regard to Salmonella contamination. Gone are the days of stuffing the turkey the night before. However, it is perfectly safe to stuff the cavity just before putting the turkey in the oven. The stuffing is definitely my favorite part of the whole meal! The juices of the bird truly enhance any stuffing combination and the result is moist and absolutely delicious.

6. Roasting the Bird: Melt 1 stick of butter on the stovetop. Using a pastry brush, generously coat the skin with the melted butter. Either clip the turkey wing tips and use them for the gravy stock, or cover them with foil to prevent over browning. One of the keys to producing a moist turkey is frequent basting. It takes a couple of hours for the poultry to begin rendering its own juices so I paint it with butter every half hour. If the turkey is browning too quickly (which happens more often if it’s over 20 lbs.), simply “tent” it loosely with a large piece of tin foil. Once the juices have started to accumulate in the pan, switch to basting the bird with the renderings.

Remember to allow the turkey to rest for at least 30 minutes before carving. This time allows the juices to return to the meat. It takes at least an hour for a small turkey to become tepid, so don’t stint on the resting time.

7. The Dreaded Gravy: Believe me when I say that gravy is really, really easy. It’s basic chemistry with a ton of decadent flavor. Gravy requires a basic roux of fat and flour to which rich stock is added. I use the giblets and neck for my stock: Using a medium saucepan, cover the giblets, neck, and wingtips (if you’re using them) with water. Add some onion and celery if you have a bit left over, but it’s not necessary. Bring the water to a boil, and then simmer, covered, for about 2 hours. Add a bit of water if needed during the simmering process. When ready to prepare the gravy, strain the giblet/neck stock and reheat the broth. Skim 3 Tablespoons of the fat from the drippings.

Tip: I pour the drippings into a plastic container when the turkey comes out of the oven. I then place the container in the freezer for about 15 minutes to allow the fat to rise to the top. I take the fat that I want to use for the gravy, skim off the remainder and discard. Reserve the dark, rich drippings for the gravy.

Pour the fat back into the roasting pan, which is set over 2 burners on the stove. Turn the flames to medium-high. Whisk in 3 Tablespoons of flour and cook the roux for 5 minutes, stirring constantly to prevent burning. Very slowly, drizzle the turkey stock into the roux, whisking constantly while scraping up any bits from the bottom of the pan. Continue cooking until desired consistency. The entire process takes about 10 minutes. Reserve any leftover stock as the gravy will thicken when reheated and you might want to thin it a bit for leftovers and seconds. Season the gravy with a splash of sherry or white wine if desired.

8. Planning Ahead of Time: I prepare my pie crusts a week before and freeze them. I also bake pumpkin and date nut breads and pop those into the freezer. I prepare the stuffing two days before and last, but certainly not least, I actually roast a turkey the day before. Preparing gravy can unnerve the novice and I learned early on that I saved myself a boat load of anxiety by roasting 2 smaller birds; one the day before and one on the big day. I save not only my back from the damage a huge bird can cause, but also have the time to prepare gravy in a leisurely fashion. Added bonus –you have 2 wishbones for the little ones to fight over! I carve the first turkey, covering the slices with the skin to keep the meat moist and then wrap it in foil for the next day. I bring the packet of poultry back to room temp the day of and pop it into the oven to reheat while we’re enjoying the fresh carvings from the second bird. This really saves the host/hostess a ton of last minute panic, knowing that there is a stash of carved turkey at the ready for second helpings.

You can prepare sweet potatoes a day or two before, and believe it or not, you can also prepare the mashed potatoes the day before. I whip the potatoes with garlic, butter, and milk. We like them a little bit lumpy but if you prefer them creamy, just be careful when you use an electric mixer. If you over whip your spuds they’ll quickly turn into a gluey mess. To prepare the day before, butter or spray a ceramic or glass (non-reactive is the key here) ovenproof dish. Fold in the prepared potatoes and dot with butter. Allow the potatoes to cool and then cover with plastic wrap. Refrigerate until the day of. When the turkey comes out of the oven it’s time to reheat the side dishes. About 2 hours before you plan to sit down to dinner, take the mashed potatoes and any other prepared side dishes out of the fridge and allow them to come back to room temperature. Just before placing the mashed potatoes in the oven, remove the plastic wrap and replace it with a piece of tin foil. Reheat at 350 degrees for 30 minutes or until the center is hot. Remove from the oven and stir to incorporate the melted butter on top. Serve immediately.

In the next day or two we plan to post some savory sides and a few of our favorite pie recipes to help you plan your own family feast. We wish all of you a joyous and peaceful Thanksgiving with your own cherished loved ones!

Crab and Corn Soup

12 bowl-sized servings

Mariel here. I’ve noticed a trend recently on our site: my mom and I seem to be having a small love affair with soup. Never one to forgo a fad, I decided to add to our online arsenal and post my mother’s super delicious crab soup, even though it’s not the most traditional winter dish.

This soup is outrageously good – the consistency is somewhere between a broth and a bisque (not a thick, thick chowder, like many seafood brews), and the flavor is absolutely out-of-this-world. She originally gave me this recipe as part of a larger compilation last Christmas, but warned me that it wasn’t quite ready yet. She was wrong. It’s perfect.

I made a few small adjustments to the ingredient list, swapping out regular bacon in favor of turkey bacon and eschewing pricey lump crab meat for plain white canned crab. But it was still a winner and I managed to eat this for a full week straight without tiring of it. I also froze a quart of it for future enjoyment…

Ingredients:
4 cups Yukon Gold or Idaho potatoes, unpeeled and diced – $2.77
1/2 lb smoked bacon or turkey bacon, coarsely diced – $3.19
1 large sweet onion, diced – $0.89
2 cloves garlic, minced – stock
2 cups celery, diced – $2.00
2 cups carrots, peeled and diced – $0.79
4 cups corn kernels, fresh or frozen – $1.69
2-lbs lump crab meat – I used 6 6-oz cans of wet-packed Madam Canned White Crab Meat (lump crab meat is around $18.99/lb) – $16.50
1.5 cups clam juice – $1.99
2.5 cups of crab juice (strained from the canned crab meat) – above
4 cups chicken broth – stock
1/2 cup all-purpose flour – stock
2 teaspoons Old Bay seasoning – stock
8 Tablespoons sweet butter – stock
2 Tablespoons honey – stock
2 cups light cream – $1.09
1 cup skim milk – stock
Salt & ground pepper to taste – stock
Grand total assuming “well-stocked” kitchen: $30.91
Cost per serving: $2.58

Directions:
1. Bring a pot of salted water to boil and cook diced potatoes until tender-firm, about 7 or 8 minutes. Be careful not to overcook as they will turn to mush in latter stages of the recipe.

2. Drain and rinse potatoes under cold, running water to stop the cooking process.

3. Meanwhile, in your largest stock/soup pot, fry the diced bacon until crisp. Remove from pot with a slotted spoon, keep the drippings in the bottom of the pot. Set bacon aside.

4. In the same pot, saute the onion, carrots, celery and garlic in the bacon drippings over high heat, stirring constantly. The goal is to caramelize the veggies, which is done aggressively in this recipe. It takes only about 12 minutes to get them deeply golden. As they begin to brown, toss in the cooked potatoes and stir another minute or two.

5. Add corn, chicken stock, clam & crab juice. Bring to a boil, reduce heat, add bacon, and simmer 10 minutes. Note: you can prepare the soup up to this point a day or two before.

6. Meanwhile, in a separate pot, melt the butter. Whisk in the flour, Old Bay, and some salt & pepper. Cook, stirring constantly for 5 minutes.

7. Gradually add milk and light cream, whisking constantly. Bring to a gentle boil for 1 minute, then reduce heat and continue whisking until mixture thickens.

8. Stir in crab meat and honey for 1 minute, then add crab mixture to the veggies/chicken stock (over medium-low heat). Stir for 3 minutes, then adjust seasonings and serve hot!

Tomato Sauce with Garden Vegetables

a.k.a. Pomodoro Giardinare ala Agnese
Serves 12

Mary Anne here. This recipe is yet another inspired by my dear friend, Mrs. A. When her garden tomatoes were ripe on the vine this past August, she prepared her “house specialty” sauce, sharing several unforgettably delicious portions with me. Naturally I tried to wrangle the recipe from her, but alas – she doesn’t measure when she cooks and so the best she could offer me  was a list of ingredients.

Unfortunately, Plum tomatoes are no longer in season here in the Northeast, so I opted to use canned. While not as sweet and flavorful as the vine-ripened variety from Mrs. A.’s garden, the sauce was almost as tasty. (I confess, I added a bit of sugar to sweeten the pot!)

Whether using canned or fresh tomatoes, it’s imperative that you seed them or the sauce will have a bitter bite. Additionally, you’ll need to “sweat” the eggplant and zucchini to prevent undue acidity. See our method for sweating the veggies and seeding tomatoes in our Ratatouille recipe.

This sauce goes well with all pasta shapes. I served it over whole wheat Fusilli with freshly-grated Parmesan cheese. While this makes a lot of marinara, you can freeze half of the batch for future meals. I plan to thaw and re-heat my dinner-in-the-bank to celebrate the first real snowfall this winter!

Ingredients:
4 lbs, fresh ripe plum tomatoes, skinned and seeded – $5.96
OR: 2- 28oz. cans peeled plum tomatoes with juice – $4.00
¾ cup extra virgin olive oil – stock
1 lb. eggplant, cut into 2” strips – $1.49
½ lb zucchini, cubed – $0.90
1 large Vidalia onion, diced – $0.89
4 cloves garlic, minced – stock
1 red Bell pepper, seeded and cut into strips – $1.34
1 cup chopped celery – $0.59
1 heaping cup chopped carrots – $0.43
1 Teaspoon dried Italian herb blend – stock
1 Teaspoon dried Basil – stock
2 Teaspoons sugar – stock
salt and pepper to taste – stock
pinch of red pepper flakes, or to taste – stock
Grand Total Assuming Well-Stocked Pantry: $9.64 (calculated with canned tomatoes price)
Total Per Serving: $0.80

Directions:
1. Prep the eggplant and zucchini first, following the sweating instructions in our Ratatouille recipe. Meanwhile, if using fresh tomatoes, skin and seed them, again by following the instructions in our Ratatouille recipe.

For canned tomatoes: strain through a fine mesh sieve over a bowl, being careful to reserve the juices. Slice the tomatoes in half and carefully remove the seeds. Coarsely chop the seeded tomatoes and add them to the bowl of juice. Set aside.

2. In your largest skillet, heat the olive oil over a high flame and sauté all of the prepared vegetables, stirring frequently until limp but not brown, about 10 to 15 minutes. Add the garlic and continue cooking an additional 5 minutes.

3. Transfer the vegetables to a large stockpot and add the tomatoes, juices, sugar and seasonings. Bring to a boil and then reduce heat and gently simmer, uncovered, for 45 minutes.

4. Serve over cooked pasta and sprinkle each serving with grated Parmesan cheese.

Michael’s Cost-Conscious Cassoulet

Serves 8

Mary Anne here. Preparing a traditional Cassoulet is incredibly time consuming and fairly pricey since it requires exotic, hard-to-find ingredients like goose and mutton. There are several recipes out there that “cheap it down,” but they also include the use of duck, which is expensive and labor-intensive  prep-wise.

Michael combined several recipes for something that would satisfy his winter craving for this savory stew without blowing his holiday budget. The following recipe is his very own “quick” Cassoulet (with a splash of my own additions, of course!). Hands-on-time is about 45 minutes and then it’s “set it and forget it” as it roasts for 3 to 4  hours in the oven. This hearty dish is perfect for “Super Sundays” cooking and a terrific alternative to the usual diet of chili and nachos during football season!

Feel free to experiment with other meat choices such as garlic sausages, pork or lamb. This will keep in a sealed container in the fridge for 4 days or you can freeze portions for another week. Additionally, I chose to prepare this with pork sausage and real bacon, but it is delicious with healthier options such as low fat chicken or turkey sausage. Swap out the bacon for turkey bacon, which again, is considerably heart-friendlier.

I serve this with a simple Caesar Salad and crusty French bread. A glass of hearty red wine such as a Burgundy goes down nicely with this meal.

*Note: You will need a large skillet and a 6-quart ovenproof stockpot or a deep 6-quart covered casserole. I spray the inside of the stockpot or casserole as well as the inside of the lid with Pam. This makes cleanup so much easier.

Ingredients:
2 tablespoons olive oil — stock
1 lb. Italian sausages (Hot or sweet or a combo), cut into 1/3 inch round slices — $2.50
5 Lbs. of Chicken thighs and drumsticks (bone in) — $7.27
¼ lb. thick cut bacon — $0.99
1 large Vidalia onion, chopped (4 cups) — $1.30
3/4 cup celery, chopped — $0.49
4 carrots, chopped — $0.35
2 Bay leaves — stock
4 cups canned Cannellini beans drained and rinsed — $2.00
4 cloves chopped garlic — stock
1 (28 oz.) can chopped/diced tomatoes with juice — $2.19
1 Teaspoon dried Thyme — stock
1 cup red wine — stock
1 cup Chicken stock/broth — stock
1 Teaspoon Worcestershire sauce — stock
salt and freshly ground pepper to taste

Topping: (optional)
6 Tablespoons fresh bread crumbs — stock
4 Tablespoons butter, melted — stock
1/2 cup chopped parsley — $0.29
Grand Total Assuming Well-Stocked Pantry: $17.38
Total Per Serving: $2.17

Directions:
1. Preheat the oven to 375 degrees. Cut the sausages into 1/3 inch thick rounds.

2. Sauté the bacon until crispy. Transfer to paper towels to drain. Crumble the cooked bacon and set aside.

3. Drain the fat from the pan. Heat 2 tablespoons of olive oil in the same skillet and over medium flame brown the sausages on all sides. Transfer to a platter. Brown the chicken in the same pan. You will have to do this in batches. (About 10 minutes per batch.) Transfer to the platter.

4. If necessary, add another tablespoon or so of olive oil to the same skillet. Sauté the onion, carrots, and celery over medium heat for about 10 minutes until the onion is translucent.

5. Add the garlic and sauté an additional 5 minutes.

6. To the prepared stockpot or casserole dish add the beans, onion, celery, carrots, garlic, tomatoes, thyme, bay leaves, red wine, chicken stock, Worcestershire, crumbled bacon, salt and pepper, combining well.

7. Add the chicken and sliced sausages. Cover and bake at 375 degrees for 3 to 3 1/2 hours until bubbling and thickened. While the Cassoulet is roasting, combine the fresh breadcrumbs and melted butter. Set aside.

8. During the last ½ hour of roasting, remove the lid and sprinkle the top of the Cassoulet with the breadcrumb mixture. Bake 20 to 30 minutes, uncovered until crumbs are golden. The liquids will have largely evaporated, creating a thick sauce. The chicken will be crisp and deep brown on the outside — the inside moist and practically falling off the bone.

9. Garnish with parsley before serving.

Lasagna on the Lighter Side

Serves 12

Whole wheat lasagna with low-fat ricotta, mushrooms and lean ground turkey. Shown with a side of yellow squash

Mariel here. This lower-fat lasagna happens to be one of the first dishes I learned to cook – right alongside enchiladas and turkey chili. While lasagna is typically the consummate high-calorie comfort food, I decided to try my hand at a lighter rendition, one I had stumbled across on Good Morning America. After an initial trial, I wasn’t quite content with the ingredient list, so I swapped, subbed in and reworked until I created a recipe that had the rich, savory flavor of traditional lasagna, minus the heart attack.

This saves fantastically well for up to a week in the fridge, and at $1.50 a serving, it beats the pants off prices at the local trattoria. I’ll be eager to hear your thoughts if you end up trying this out in your own kitchen, since this has become a standby in mine.

Ingredients:
1 28-oz jar of marinara sauce (I like Classico’s Tomato Basil or Roasted Garlic) – $3.09
2 cups fat-free chicken broth – stock
4 egg whites – stock
2 teaspoons minced garlic – stock
1 1/2 cups grated skim mozzarella – $2.79
2 cups low-fat ricotta cheese (don’t use fat-free, the consistency and flavor isn’t worth it!) – $2.99
1/2 lb lean ground turkey – $3.00
1 Vidalia onion, chopped finely – $0.99
1 package white mushrooms, sliced – $1.99
1/2 yellow squash – $0.80
1/2 teaspoon soy sauce – stock
1 1/2 teaspoons balsamic vinegar – stock
8 oz whole wheat lasagna noodles (uncooked, you’ll cook them in the oven) – $2.39
Salt & pepper to taste – stock
Grand total assuming well-stocked kitchen: $18.04
Cost per serving: $1.50

Directions:
1. Preheat oven to 350 degrees. Lightly oil (I use Pam) the bottom of a glass casserole/baking dish.

2. In a large bowl, stir one cup of the chicken stock into the marinara sauce and set aside.

3. Separate the yolks from the egg whites and whisk the egg whites together. In a medium bowl, combine the egg whites, ricotta and 1 cup of the mozzarella cheese with the garlic, salt and pepper. Set aside.

4. In a skillet, saute the ground turkey until no longer pink – make sure to crumble the turkey into small pieces. Once cooked, remove turkey from heat and put in a separate bowl.

5. Saute the onion, squash and mushrooms in remaining 1 cup of chicken stock over medium-high heat. Once onions are translucent and the mushrooms & squash are tender, turn the heat to low, add the soy sauce and vinegar, as well as the ground turkey. Simmer the mixture until most of the liquid has been absorbed.

6. In the oiled glass baking dish, begin building the lasagna. Start with a layer of marinara sauce in the bottom of the dish. Then lay down one layer of uncooked noodles followed by more marinara sauce. Next add 1/3 of the ricotta cheese mixture followed by 1/3 of the mushroom/turkey mixture. Repeat twice more, finishing with the turkey mixture and any remaining sauce.

7. Bake the lasagna uncovered for 45 minutes. Sprinkle the remaining mozzarella on the lasagna and bake for 15 minutes more. Enjoy!

A Halloween Brew: Curried Pumpkin Pie Soup

Serves 8

Mary Anne here. I love Halloween. I know it’s not the most health-conscious holiday given the buckets full of sugar we consume, but I adore it and all of its inherent gluttony. It’s simply a great excuse to dress up as your alter ego, rap on neighbors’ doors uninvited and then unabashedly beg for treats. I remember dumping my pillow case – stuffed with pounds of sweet loot – onto the living room floor and then stacking the candy bars into orderly piles of favorites; banishing less popular goodies to the family’s communal candy bowl.

Halloween night also brings a sense of danger – the air is thick with menacing possibilities, like toilet-papered trees and an egg in the face. The fallen, dry leaves enhance the tension as they crackle under the feet of scurrying, masked bandits. And yet all the while there is the warmth and safety of one’s parent within arm’s distance. Yup, just love the whole package and I miss the festive, carefree holiday now that my own children are grown. So, with these memories in mind, I decided to concoct my own grown-up treat to celebrate Halloween.

This pumpkin soup is laced with curry and Granny Smith apples, and then sweetened with a dose of pumpkin pie spices creating a rich and palate-pleasing marriage of flavors. I added peanut butter, which enhances the creamy texture of the pureed veggies, and then dusted the finished product with dark brown sugar just before serving. Soup is a comforting starter course, or in this case the main event, warming the atmosphere on raw and windy autumn evenings. It’s a perfect dish to savor after trick-or-treating with your own little imps! Serve with Parmesan toasts and perhaps a peppery watercress and arugula salad.

Have a happy, safe and sugar-filled Halloween!

Note: You can prepare the soup up to three days before. FYI: I’m not promoting “Libby’s” canned pumpkin over using a fresh sugar pumpkin, but the canned version is 100% pumpkin – no preservatives – no chemicals. So, if you can’t find a sugar pumpkin, which are the best for roasting and baking, the canned product is a safe, inexpensive alternative.

Ingredients:
3 Tablespoons unsalted butter — stock
1 large yellow onion — $1.51
2 Granny Smith apples, cored, peeled and sliced thinly — $1.91
4 carrots, peeled and sliced — $0.59
2 large sweet potatoes, peeled and sliced — $1.51
4 cups pureed canned pumpkin or 6 cups fresh pumpkin peeled, seeded and cubed (I used canned as it saved time and did not have chemicals or preservatives as noted above.) – $2.79
1 Tablespoon curry powder — stock
½ teaspoon cinnamon – stock
½ teaspoon ground ginger
1/8 teaspoon each ground cloves and ground allspice — stock
1 cup dry white wine — stock
6 cups chicken stock (or vegetable stock for  vegetarians) – stock
¾ cup creamy peanut butter (optional) — stock
Water for consistency
Salt and freshly ground pepper to taste
Grand Total Assuming Well-Stocked Pantry: $8.31
Total Per Entrée Serving: $1.04

Directions:
1. In a large stockpot melt the butter over medium heat. Add the onion and sliced apples and sprinkle with the spices, stirring well to blend. Sauté until the onion and apple is soft, about 15 minutes.

2. Add the chicken broth, carrots, sweet potatoes, and wine.  If using cubed, fresh pumpkin, add to the pot. Bring to a boil and then reduce the heat to a low flame. Simmer gently, partially covered for 25 minutes until all of the vegetables are tender.

3. Stir in the canned pumpkin (if not using fresh) along with the peanut butter and simmer an additional 20 minutes.

4. Remove the pot from the heat and allow the soup to rest for about 10 minutes.  Transfer in batches (about 4) to a food processor fitted with a steel blade and puree until smooth.  Add water or chicken broth to thin to desired consistency. Note: I like this thick and do not add cream, but do add perhaps ¼ cup of stock at the end.
Store in a sealed container in the refrigerator until just before serving.

5. To serve, return the soup to a stockpot and gently reheat. Correct seasonings.  Garnish with a sprinkling of dark brown sugar.

Fig & Olive Pizzettes

Makes 6 7-inch Pizzettes

Mary Anne here. A couple of weeks ago here in the Northeast, we enjoyed one of those perfect autumn days — the sun high enough in the sky to remind us that summer was still close at hand, while the air had that first little nip of fall. Mariel had just returned from her honeymoon, her  own glow a reflection of that Indian summer day. I drove into the city, eager to see my newlywed daughter and recap a wedding and honeymoon well spent.

Mariel took me to a restaurant near Bloomingdale’s called “Fig & Olive,” knowing that these two foods are at the very top of my favorites. There were so many delightful options that it was difficult to decide what to choose! We finally settled on separate main courses but shared a warm puffed pastry appetizer that was a fragrant slice of heaven. It was a completely decadent treat that offered the perfect pairing of sweet and savory: soft, aromatic cheese coupled with crunchy walnuts, and juicy figs; olives that bit back, flaky pastry topped with gorgeous bright green arugula and thin shavings of salty prosciutto. Right then and there I decided I would have to re-create this tasty little culinary wonder. Mariel laughed as I quickly – and stealthily – drew sketches on my napkin, adding my own ideas to try later at home.

I’ve made several changes to the recipe including ditching the Gorgonzola in favor of mild Fontina. Inexpensive bleu cheeses are far too strong and overpowering and frankly, my first stab at this recipe failed because of the poor quality Gorgonzola I had selected. To keep the costs down, and avoid buying pricier bleu (really green, right?) cheese, I opted for the more reliable and budget-friendly Fontina. Additionally, frozen puff pastry is pricey if you’re using more than a sheet or two, and while the least expensive pastry is arguably homemade pizza dough, I found pre-made on sale at my local A&P and decided to take advantage of the modest price while saving tremendous time and effort.

Note: This recipe can double as a passed appetizer. Simply roll the pizza dough into an 11 x 14 inch rectangle. Prepare the recipe using the same proportions and baking instructions, but skip the mounds of arugula. Cut the pizza into bite-sized pieces then top with a leaf or two of arugula and a small piece of the prosciutto. Makes approximately 40 pieces.

Ingredients:
1 lb. pizza dough — $1.99
olive oil — stock
powdered garlic — stock
2 cups Fontina cheese, shredded — $3.98
6 ozs. dried figs, quartered or 4 whole fresh figs, sliced — $2.29
½ cup chopped walnuts — stock
12 grape tomatoes, quartered – $0.60
¼ lb. pitted Greek olives, chopped — $1.20
1 ½ cups fresh arugula or baby spinach — $0.99
1/3 lb. prosciutto — $2.99
Balsamic vinegar and olive oil to taste — stock
Grand Total Assuming Well-Stocked Pantry: $14.04
Total Per 6 Pizzettes: $2.34
Total Per Appetizer Portion: $0.35

Directions:
1.Preheat the oven to 450 degrees. Lightly spray a cookie sheet large enough to accommodate, with Pam or similar cooking spray (or 2 smaller cookie sheets).

2. Using kitchen shears, cut the pizza dough into 6 equal sized pieces. On a lightly floured counter top, roll out the pieces of dough into circles: approximately 7 inches in diameter. Lightly brush the tops with olive oil and sprinkle with powdered garlic. Transfer the rounds to the prepared cookie sheet and allow to rest for about 15 minutes.

3. Meanwhile, assemble the remaining components. Slice the grape tomatoes and figs; shred the cheese, slice the olives, and coarsely chop the walnuts.

4. Divide the Fontina cheese equally between the Pizzettes, spreading to about ½ inch from the edge. Arrange the olives, tomatoes, walnuts and figs on top of the cheese.

5. Bake for 15 minutes until crust is golden and cheese is melted.

6. Remove from the oven and top each Pizzette with ¼ cup of the arugula and a thin slice of prosciutto. Drizzle just a bit of the oil and Balsamic vinegar over the top: approximately a combined teaspoon per Pizzette or to taste. Serve warm or at room temperature.

Flu-Fighting Foods

Mariel here. I admit it, I may be one of the only people on the planet that doesn’t get the flu shot. I mean, I work from home and part of the beauty of being a writer is marginal contact with alien germs, other than what my dogs drag in. However, I’m not so blase as to think I won’t fall victim to the flu, or, God forbid, the dreaded swine flu, so I’ve been trying to step up my immune-boosting regimen this fall with a multi-vitamin and, well, that’s about it.

However, in my daily news perusal, I stumbled across a feature from Skin Inc on Flu-Fighting Superfoods. I’ve never been afraid of buying into hype – especially when it’s sitting in my own fridge, ripe for the eating – and according to the American Dietetic Association, consuming a diet of phytonutrient-rich fruits and veggies can help stave off the influenza virus.  That sounds pretty solid to me. Chef John Kuropatwa weighed in at Skin Inc with his fave flu-fighters and then we added a few of our own (along with recipes). Couldn’t hurt, right?

• Yogurt—Probiotics contain live, active cultures. These healthy bacteria help keep your intestinal track free of germs. Remember, stick with unsweetened or Greek yogurt so you’re not inhaling a pound of sugar, which actually stresses your system by spiking blood sugar levels
• Cod–This buttery-soft white fish is rich in Omega-3 fatty acids, which help regulate your body’s inflammatory response, support immune system function, enhance mood and memory, and relieve stress. Recipe: Japanese Miso Cod
• Mushrooms—These help to increase the activity level of white blood cells, which keeps you healthier. Recipe: Asparagus & Portabella Mushroom Tart
• Garlic—Loaded with allicin, garlic is a powerful and protective compound that helps ward off bacteria and infection. Recipe: Herb & Garlic Chicken with Roasted Figs
• Red bell peppers—These veggies help boost your immune system because they contain phytochemicals, vitamin C and beta carotene. Recipe: Ratatouille
• Broccoli—It contains powerful antioxidants that help keep the body healthy. Andy Boy Broccoli Rabe donates a portion of its proceeds to the Breast Cancer Research Foundation (BCRF).
• Tea—It has polyphenols and antioxidants that help provide protection. Zhena’s Pink Tea for Women’s Health also supports the BCRF.
• Tomatoes--They are excellent sources of lycopene, which is a potent antioxidant that helps ward off cellular damage caused by free radicals and is strongly linked to improved auto-immune function. Lycopene is more readily absorbed by your bod when processed. Recipe: Lazy Man’s Pasta all’Amatraciana
• Turmeric—This powerful spice is a polyphenol that helps maintain health. Click here for All Recipe’s Top 20 Turmeric Recipes.
• Beef—It contains zinc, which helps boost the immune system. Zinc can also be found in fortified breakfast cereals, crab, chickpeas, and cashews. Recipe: Marinated Flank Steak
• Sweet potatoes—These contain vitamin A, which helps to regulate the immune system and fight off infection. Vitamin A can also be found in carrots, spinach, kale, and cantaloupe. Recipe: Sweet Potato and Red Onion Salad
• Brazil nuts—These nuts contain an abundance of selenium, which plays a role in maintaining a healthy immune system. Other sources of selenium include noodles, oatmeal, and walnuts. Brazil nuts, in my opinion, are best eaten by the fistful.

And if you’re also looking for a few dietary mood boosters – many of which are also on this list – check out a past post on Happy Meals. Here’s to good health – both physical and otherwise.

Hometown Hero

Mariel here. It’s not everyday that we get to make a real, tangible difference in the life of another person – to affect someone so profoundly that their whole world shifts, slightly, for the better. My mom however is the exception to that rule.

In addition to being a home-chef extraordinaire, she’s also, as many of you know, a home-care nurse extraordinaire. She’s written before about her friendship with one of her patients – Mrs. A – and recently this remarkable nurse-patient relationship went a little more public. Mrs. A – our perpetual champion and a tireless campaigner of Feast on the Cheap – wrote a letter to Westchester’s local newspaper, The Journal News. And the funny thing is, when Mrs. A writes, people read.

I won’t sell the farm, but needless to say, I am extraordinarily proud of my mother and touched by the heartfelt letter Mrs. A took the time to write. While the country waits with bated breath to find out how healthcare will look tomorrow, this piece serves as a wonderful reminder of the people striving to make a difference today.

Without further ado, here is the article on my mother, the hometown hero. She’s not going to toot her own horn, but I’m happy to do it for her.

Laurie L.’s Pork “Chops” with Black Currant Reduction

Serves 3

Mary Anne here. It’s unseasonably cold (and even snowing!) here in New York, so I thought the following might warm things up a bit as the sweet scent of the sauce envelops your home. This recipe is truly an oldie, but as delicious in my new version as it was when I indulged in the more expensive “Frenched Center Cut Pork Chops,” which go for at least $6 a lb. This time around, I subbed in a roast that cost me just $3 dollars a lb – I’m no mathematician but that seems like a pretty Feast-worthy swap.

I was reminded of this recipe several months ago when I received a letter from a girl (now actually a grown woman with 10 children of her own!) who was Mariel’s babysitter 25 years ago. Laurie was a student at one of the local colleges and she lived with us the summer that I was pregnant with my second child. Laurie was a sweetheart – she exuded happiness and an unshakably positive attitude finding joy in even the smallest daily events. The truth is, she drove me a little nuts with her incessant sunshiny-good humor, but it really wasn’t her fault. I was a terror that summer – seriously. Whenever I was pregnant, I was a total hormonal lunatic.

So dear Laurie saw our blog last spring and she wrote to tell me she still makes the following recipe. Unsurprisingly, pork chops aren’t in a budget that feeds 10 or 12 people, but a roast makes this meal far more economical. She was kind enough to send me my own recipe as I had all but forgotten it, and I thank you for that, Laurie, and also for being such an angel during that very pregnant summer!

I’ve jazzed up “our” recipe a bit by creating a seasoned rub designed to tenderize the meat, and I suggest you pair this with my Roasted New Potatoes with Garlic. The optional side of crisp, peppery watercress beautifully complements the sweet Black Currant reduction.

And Laurie, if you have any more of my recipes, let us know…or better yet, in between changing diapers and cooking for your own family, we’d love it if you would contribute one of your own faves! xo

For the rub:
1 teaspoon salt – stock
½ teaspoon each of ground sage, thyme, and allspice – stock
freshly ground black pepper – stock
1 tablespoon olive oil – stock

For the recipe:
¼ cup Black Currant Preserves – $1.25
1 ½ T prepared Dijon-style mustard – stock
2 ½ lb. rib–end pork loin roast, sliced into 6 “chops”: 1 ½ ” thick each – $7.58
1/3 cup white wine vinegar  –  stock
watercress, washed and patted dry with tough stems removed (optional) – $1.99
Grand total assuming well-stocked pantry: $10.82
Total per serving: $3.61

Directions:
1. Prepare the rub either the night before or 8 hours ahead of time. Thoroughly combine all of the spices and rub evenly over the un-sliced roast. Drizzle with olive oil and spread evenly over seasoned roast. Cover and refrigerate.

2. Preheat the oven to about 200 degrees.

3. Mix the black currant preserves and mustard together in a small bowl and set aside.

4. Slice the roast into 6, 1½ inch “chops”

5. Heat a non-stick skillet and brown pork lightly on both sides. It will have an uneven, soft caramel color.

5. Spoon currant and mustard mixture evenly over each “chop” and cover the sauté pan with a tight fitting lid.

6. Reduce the heat and cook the chops for 20 minutes or until the meat is done. (The juices will run clear when the meat is pricked with a toothpick or knife.)

7. Transfer the pork to a platter and keep warm in the preheated oven.

8. Skim the excess fat from the skillet and add the white wine vinegar.

9. Bring to a boil stirring and scraping up any brown bits. When the sauce is reduced by about a third, pour it over the chops and serve immediately garnished with watercress.