Thanksgiving Menu Magazine Extravaganza!

So, as many of you know, every Thanksgiving, I spend a full week cooking up a lovely Thanksgiving meal for my parents and grandparents. I use recipes from a growing collection of cooking magazines that now span two decades.

Sadly, this is the last year of the old classic, Gourmet, and I am heartbroken by the departure of a magazine that I have read since I was a teenager. I decided that this year, I would highlight my favorite recipes from each of the cooking magazines we subscribe to, so that if any of you are looking for ways to experiment with your Thanksgiving dinner or need an idea for something to take to a potluck, you can play along.

To start, Cook’s Illustrated has a great recipe on tips for different ways to prepare your turkey. This is highly recommended, especially for those of you who might be roasting a whole turkey for the first time, or who are taking over roasting chores from an older relative. If any of you aren’t familiar with Cook’s Illustrated, I highly recommend it! They will even send you a free trial issue.

And now, for the menu! I’ve sorted these by dish types and starred the ones I will be cooking or adapting! These are all November, 2009 issues of the magazines in question

Appetizers
Chicken Liver Mousse with Pickled Red Onion, Food and Wine, Page 174* (as finger food)
Scallops with Chestnut Sauce and Crisp Sage, Food and Wine, Page 166* (as sit-down appetizer)
Beet-Pickled Deviled Eggs, Gourmet, Page 96* (With the salad)
Golden Onion Pie, Gourmet, Page 96
Savory Leek and Carrot Tart, Cucina Italiana, Page 23
Oyster Casserole, Gourmet, Page 110*

Soups
Creamy Carrot Soup with Scallions and Poppy Seeds, Food and Wine, Page 118
Scarlet Carrot Soup, Gourmet, Page 40
Roasted Fennel Soup with Cranberries and Hazelnuts, Cucina Italiana, Page 55*

Salads
Asian Pear and Arugula Salad with Goat Cheese, Food and Wine, Page 102
Escarole Salad with Apples, Candied Walnuts, and St. Andre Cheese, Bon Appetit, Page 68
Shaved Beet and Bitter Green Salad with Garlic Balsamic Vinaigrette, Gourmet, Page 64*
Escarole Salad with Citrus and Grana Padano, Cucina Italiana, Page 21

Turkeys
Sage Butter Roasted Turkey with Cider Gravy,Bon Appetit, Page 105*
(This isn’t to say this was the only good turkey. It’s just that we had a very particular idea about how we want our turkey and didn’t see a recipe, so we’re combining this one with a throwback to a turkey from Bon Appetit 2005

Stuffing
Fig and Almond Bread Stuffing with Fennel, Food and Wine, Page 153
Bacon, Onion, and Rye Bread Stuffing,Food and Wine, Page 124*
Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan, Bon Appetit, page 111
Cornbread Stuffing with Andouille, Fennel, and Bell Peppers, Bon Appetit, page 113

(Bon Appetit has by far the best stuffing selection this year. I only wrote down ones that would go with the meal I envisioned. They have a rice stuffing, a sweet potato stuffing, a cornbread stuffing, and several bread stuffings)

Vegetables
Baby Winter Squash with Spiced Orange-Currant Stuffing, Bon Appetit, page 130*
Brussels Sprout Slaw with Mustard Dressing and Maple Glazed Pecans, Bon Appetit, page 130*
Broccolini with Smoked Paprika, Almonds, and Garlic, Bon Appetit, page 133*
Green Beans and Walnuts with Lemon Vinaigrette, Bon Appetit, page 133
Sauteed Green Beans and Brussels Sprouts with Chile and Mint, Gourmet, page 64
Cauliflower Sformato, Cucina Italiana, Page 60

(I also make the same Mashed Potatoes from Gourmet 2005 every year.

Sides
Real Creamed Corn Pudding, Bon Appetit, Page 130
Toasted Sweet Corn Pudding, Gourmet, Page 99*
The crispy shallots from Mashed Potatoes with Crispy Shallots, Food and Wine, Page 128
Jellied Cranberry Sauce with Fuji Apple, Food and Wine, Page 122
Cranberry, Clementine, and Pumpkin Seed Conservem Food and Wine, Page 122*
Cranberry-Mustard Relish, Bon Appetit, Page 119

(I also make an adaptation of this Cranberry-Pomegranate Relish from Bon Appetit 2005 with less sugar.

Intermezzo
Cranberry-Vanilla Sorbet, Bon Appetit Special Tear-Out Section (toward the back, no page number)*

Note for those of you who are looking for vegetarian Thanksgiving options: Gourmet has an excellent vegetarian section this year with a vegetarian shepherd’s pie that looks super yummy.

Mirrored from Antagonia.net.

Thanksgiving Menu Magazine Extravaganza!

So, as many of you know, every Thanksgiving, I spend a full week cooking up a lovely Thanksgiving meal for my parents and grandparents. I use recipes from a growing collection of cooking magazines that now span two decades.

Sadly, this is the last year of the old classic, Gourmet, and I am heartbroken by the departure of a magazine that I have read since I was a teenager. I decided that this year, I would highlight my favorite recipes from each of the cooking magazines we subscribe to, so that if any of you are looking for ways to experiment with your Thanksgiving dinner or need an idea for something to take to a potluck, you can play along.

To start, Cook’s Illustrated has a great recipe on tips for different ways to prepare your turkey. This is highly recommended, especially for those of you who might be roasting a whole turkey for the first time, or who are taking over roasting chores from an older relative. If any of you aren’t familiar with Cook’s Illustrated, I highly recommend it! They will even send you a free trial issue.

And now, for the menu! I’ve sorted these by dish types and starred the ones I will be cooking or adapting! These are all November, 2009 issues of the magazines in question

Appetizers
Chicken Liver Mousse with Pickled Red Onion, Food and Wine, Page 174* (as finger food)
Scallops with Chestnut Sauce and Crisp Sage, Food and Wine, Page 166* (as sit-down appetizer)
Beet-Pickled Deviled Eggs, Gourmet, Page 96* (With the salad)
Golden Onion Pie, Gourmet, Page 96
Savory Leek and Carrot Tart, Cucina Italiana, Page 23
Oyster Casserole, Gourmet, Page 110*

Soups
Creamy Carrot Soup with Scallions and Poppy Seeds, Food and Wine, Page 118
Scarlet Carrot Soup, Gourmet, Page 40
Roasted Fennel Soup with Cranberries and Hazelnuts, Cucina Italiana, Page 55*

Salads
Asian Pear and Arugula Salad with Goat Cheese, Food and Wine, Page 102
Escarole Salad with Apples, Candied Walnuts, and St. Andre Cheese, Bon Appetit, Page 68
Shaved Beet and Bitter Green Salad with Garlic Balsamic Vinaigrette, Gourmet, Page 64*
Escarole Salad with Citrus and Grana Padano, Cucina Italiana, Page 21

Turkeys
Sage Butter Roasted Turkey with Cider Gravy,Bon Appetit, Page 105*
(This isn’t to say this was the only good turkey. It’s just that we had a very particular idea about how we want our turkey and didn’t see a recipe, so we’re combining this one with a throwback to a turkey from Bon Appetit 2005

Stuffing
Fig and Almond Bread Stuffing with Fennel, Food and Wine, Page 153
Bacon, Onion, and Rye Bread Stuffing,Food and Wine, Page 124*
Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan, Bon Appetit, page 111
Cornbread Stuffing with Andouille, Fennel, and Bell Peppers, Bon Appetit, page 113

(Bon Appetit has by far the best stuffing selection this year. I only wrote down ones that would go with the meal I envisioned. They have a rice stuffing, a sweet potato stuffing, a cornbread stuffing, and several bread stuffings)

Vegetables
Baby Winter Squash with Spiced Orange-Currant Stuffing, Bon Appetit, page 130*
Brussels Sprout Slaw with Mustard Dressing and Maple Glazed Pecans, Bon Appetit, page 130*
Broccolini with Smoked Paprika, Almonds, and Garlic, Bon Appetit, page 133*
Green Beans and Walnuts with Lemon Vinaigrette, Bon Appetit, page 133
Sauteed Green Beans and Brussels Sprouts with Chile and Mint, Gourmet, page 64
Cauliflower Sformato, Cucina Italiana, Page 60

(I also make the same Mashed Potatoes from Gourmet 2005 every year.

Sides
Real Creamed Corn Pudding, Bon Appetit, Page 130
Toasted Sweet Corn Pudding, Gourmet, Page 99*
The crispy shallots from Mashed Potatoes with Crispy Shallots, Food and Wine, Page 128
Jellied Cranberry Sauce with Fuji Apple, Food and Wine, Page 122
Cranberry, Clementine, and Pumpkin Seed Conservem Food and Wine, Page 122*
Cranberry-Mustard Relish, Bon Appetit, Page 119

(I also make an adaptation of this Cranberry-Pomegranate Relish from Bon Appetit 2005 with less sugar.

Intermezzo
Cranberry-Vanilla Sorbet, Bon Appetit Special Tear-Out Section (toward the back, no page number)*

Note for those of you who are looking for vegetarian Thanksgiving options: Gourmet has an excellent vegetarian section this year with a vegetarian shepherd’s pie that looks super yummy.

Mirrored from Antagonia.net.

Unwellness!

I am feeling sick! I think I am going to take tomorrow off and get all the Thanksgiving shopping list making done before the weekend. Today is easy, though, since I'm setting up Wordpress installations. Two of my coworkers are out sick (in my department, which means two of four of the people I interact with every day are ill). I just have a hard time calling in sick-- not because I feel guity, but because I feel like making myself work forces me to be healthy!

I keep meaning to tell everyone about this thing I saw last week that made me laugh. So, I work in the Hearst Tower, which is full of fashion magazine people and models and things like that. Last week, I was leaving my building, and there were these four tall, perfectly-coiffed, made-up, fashion-label-dressed girls standing around outside my building. Not all that uncommon. But they were all holding SNUGGIE BOXES in their hands. SNUGGIE. BOXES. It was super incongruous.

Does anyone have any topics (food topics or other) that you would like to see comics about/of? Please bring them on! I have been having a sluggish idea week.

Yesterday in class, we studied lettering! Which was something I really needed to do. I am good at lettering when I really try-- but I am super lazy about it when I'm drawing my comics. I need to work that shit out!

How is everyone else this morning? Ahhh I know there were other things I wanted to talk about but now that I am typing, I am forgetting them all. Stupid brain!

Unwellness!

I am feeling sick! I think I am going to take tomorrow off and get all the Thanksgiving shopping list making done before the weekend. Today is easy, though, since I'm setting up Wordpress installations. Two of my coworkers are out sick (in my department, which means two of four of the people I interact with every day are ill). I just have a hard time calling in sick-- not because I feel guity, but because I feel like making myself work forces me to be healthy!

I keep meaning to tell everyone about this thing I saw last week that made me laugh. So, I work in the Hearst Tower, which is full of fashion magazine people and models and things like that. Last week, I was leaving my building, and there were these four tall, perfectly-coiffed, made-up, fashion-label-dressed girls standing around outside my building. Not all that uncommon. But they were all holding SNUGGIE BOXES in their hands. SNUGGIE. BOXES. It was super incongruous.

Does anyone have any topics (food topics or other) that you would like to see comics about/of? Please bring them on! I have been having a sluggish idea week.

Yesterday in class, we studied lettering! Which was something I really needed to do. I am good at lettering when I really try-- but I am super lazy about it when I'm drawing my comics. I need to work that shit out!

How is everyone else this morning? Ahhh I know there were other things I wanted to talk about but now that I am typing, I am forgetting them all. Stupid brain!

Unwellness!

I am feeling sick! I think I am going to take tomorrow off and get all the Thanksgiving shopping list making done before the weekend. Today is easy, though, since I'm setting up Wordpress installations. Two of my coworkers are out sick (in my department, which means two of four of the people I interact with every day are ill). I just have a hard time calling in sick-- not because I feel guity, but because I feel like making myself work forces me to be healthy!

I keep meaning to tell everyone about this thing I saw last week that made me laugh. So, I work in the Hearst Tower, which is full of fashion magazine people and models and things like that. Last week, I was leaving my building, and there were these four tall, perfectly-coiffed, made-up, fashion-label-dressed girls standing around outside my building. Not all that uncommon. But they were all holding SNUGGIE BOXES in their hands. SNUGGIE. BOXES. It was super incongruous.

Does anyone have any topics (food topics or other) that you would like to see comics about/of? Please bring them on! I have been having a sluggish idea week.

Yesterday in class, we studied lettering! Which was something I really needed to do. I am good at lettering when I really try-- but I am super lazy about it when I'm drawing my comics. I need to work that shit out!

How is everyone else this morning? Ahhh I know there were other things I wanted to talk about but now that I am typing, I am forgetting them all. Stupid brain!

Comic: Shaken or Stirred?

Mirrored from Antagonia.net.

Comic: Shaken or Stirred?

Mirrored from Antagonia.net.