Traditional Thanksgiving: LA Times Food Section in 60 Seconds• If you are getting a frozen turkey, you are out of luck. If not, Regina Schrambling tells you how to do up your heritage turkey with no muss and no fuss. Give it a nice little rub with kosher salt and spices and then put it in a roaster with a lid. • Russ Parsons says that the stuffing is the place to try something different and talks about options including cornbread, dried fruit and the oft-dreaded oyster stuffing. He includes a recipe for chestnut stuffing that includes three beaten eggs. Eggs in stuffing? I think I'd rather take my chances with the oysters. • Regina Schrambling serves up the sides giving us recipes for both classic mashed potatoes and a sweet potato gratin. • Want dessert? It's strictly the basics here too as Donna Deane dishes out recipes for apple and pumpkin pies. • My favorite piece of from this week is Patrick Comiskey's article on wine selection. He breaks it up by style, covering everything from the orphan potluck to the grand affair. • Russ Parsons pours out the secrets for good gravy. He uses the chopped giblet meat the same way my mother does. I am so not a fan of that. • Uncooked cranberry relish? Barbara Hansen says yes and there is a simple recipe for cranberry relish that involves cranberries, spices and a quick spin in the food processor. • S. Irene Virbila doesn't get to review a steakhouse this week but she does pick out a lovely viognier, the 2003 Domaine Saint-Amant 'La Tabardonne' Beaumes de Venise. • Now get your tools: you'll need a big roaster, a fat separator, a classic masher and a modern rolling pin. |
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