thanksgiving -

by BS

Talking With Our Mouths Full: Introducing the ES Podcast

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Long-time readers know the ES crew won’t be satisfied until we control the entire food media world, and on that note, today’s a big day in the annals of Endless Simmer history, as this post officially goes where no ES post has gone before: the world of sound. That’s right — in addition to learning what we eat every night through our words and photos, you can now get all up in our heads and actually hear what’s going on inside these hungry, hungry minds.

On Talking With Our Mouths Full: The Endless Simmer Podcast, we’ll bring you food stories from around the globe, interview some of your favorite food personalities, and share our every edible thought, all via the magical medium of Internet radio. Given the time of year, today’s debut episode is all about — what else? — turkey! Those of you looking to mix it up a bit this Thanksgiving are in luck, as four of our favorite food personalities have graciously taken the time to tell us about a few alternative ways you can cook that big bird this year. Hit the play button above and take a listen!

Featured Guests in this Episode:

Fabio Viviani, the fan favorite from season five of Top Chef, is also the star of the upcoming Food Network series Fabio: A Catered Affair, the chef at brand new LA eatery Firenze Osteria, and a roving ambassador for Santa Margherita wines. Somehow, he found the time to talk to us about turkey.

Elizabeth Karmel is widely recognized as one of America’s foremost BBQ and grilling experts. The executive chef at New York’s Hill Country Barbecue and Market (an Al Roker favorite!), Elizabeth is also the founder of GirlsAtTheGrill.com, where, among other goodies, you’ll find a mean recipe for grilled turkey.

Mike Bober (a.k.a. JoeHoya) along with his wife Elizabeth, writes the Washington, D.C. food blog Capital Spice. When he’s not busy smoking out his entire neighborhood, he drops enough knowledge around ES to earn himself a place in the Endless Eater Hall of Fame.

Clint Cantwell is a member of award-winning competition barbecue and grilling team Smoke In Da Eye. If you’re gonna try frying up your bird this year, please, please read Clint’s Ten Tips to a Perfect (and Safe) Deep-Fried Turkey.

After you’ve listened to the turkey talk podcast above, be sure to share your own turkey cooking tips in the comments below, and cast your vote:

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Talking With Our Mouths Full is produced by Adam Pogoff of Boutique Radio. For all your podcasting and audio production needs, visit Boutique Radio on the web.

by BS

T Minus Ten Days: Our Best Thanksgiving Sides Recipes

Uh-oh! Ten days and counting to National Gluttony Day, and the crew here at ES is far from finishing our Thanksgiving menus.

How about you all? In need of some inspiration? To get the ball rolling, here are some of our favorite side dishes from Endless Simmer Thanksgivings past:

– Cranberry-Butternut Squash Spring Rolls

– Curried Parsley Sauce with Brussel Sprouts and Potato

– Squash with Portobellas, Walnuts and Feta

– Hot and Spicy Sweet Potato Fries

– Julienne Root Vegetable Salad

– Turkey-Bacon-Potato Onesie AND Sweet Potato-Feta-Spinach Onesie

– Roasted Pumpkin Stew

– Ginger-Gorgonzola Acorn Squash

– Mindless Baked Sweet Potato

– Curry Pumpkin Soup

– Squash and Spinach with Curry-Ginger Yogurt Sauce

Have a great Thanksgiving side recipe? Drop the details (or a link) in the comments.

in Holiday / Veggie 1 comments

by BS

ES Local: Pre-Thanksgiving Treats in NYC

In that great annual Thanksgiving debate, I fall decidedly in the camp of sides (and dessert) being way more exciting than turkey, which means around this time of year I start getting way too excited for sweet potatoes, stuffing and pumpkin pie. So let’s be honest, I’m just not gonna be able to hold out two weeks until the big day itself.

Fortunately, some of New York’s crazier chefs are incorporating Thanksgiving flavors into their pre-turkey day dessert offerings. Here are a few of the more exciting/insane options:

in Desserts / Holiday 0 comments

by Lyndsey

The Turkey Torch Has Been Passed

My mother, growing increasingly vegetarian, and increasingly averse to preparing animals of any kind, made it clear to us that last year would be the final Thanksgiving where she would make the turkey.

My brother and his girlfriend, being vegetarians themselves, could not take over the reins of the turkey-makers in the family, and so the duty now falls to my husband and me. In preparation, I have begun compiling and reading all of the turkey recipes I can get my hands on. I am amazed at the wide variety of recipes I am finding. How can it be that there are so many turkey recipes out there?

in Fowl / Holiday / Personal 7 comments

by Maids

Butternut Cranberry Fusion (Or, A Procrastinator’s Guide to Thanksgiving in February)

The fact is, I’m a procrastinator. I told gansie way back around Thanksgiving 2008 that I would share this yummy butternut and cranberry squash springroll recipe with the ES crowd. And I had all the elements waiting: a ton of pics of the prep, a pic of the finished product, testimonials from other t-day attendees about how substantially delicious the springrolls were, a link to the recipe that inspired me, all but the actual text of this blog post.

And I let it sit… and sit. I did everything but write this fucker. I wrote a post about another subject in the meantime. I kvetched about this and that in a gagillion comments on ES. I made fun of (and bragged to others about) Gansie’s egg obsession. I sent her and BS links to important food related articles. I’m terrible.

And today I’m finally writing this frackin recipe down, frackin finally because I have to write a VERY IMPORTANT document to save babies around the world or some such thing, and I’d really rather procrastinate by writing down my overdue, Thanksgiving recipe for ES. I was rather proud of how the recipe turned out, but posting it seemed like an awful lot of effort after having put forth so much effort doing the actual cooking. Mehhh….

in Holiday / Recipe / Veggie 6 comments

by gansie

Endless Menus: An Elitist Thanksgiving

If you’re surely above eating hot dogs on Thanksgiving, and if you’re definitely not basting a turkey with Coke, you may be in the “I’m too good for Thanksgiving” camp. There are absolutely people out there that cook Tgiving-type meals every week. Ten courses for 20 people, peeleze! That’s cake. Here’s ES’ guide to a holier-than-thou day of thanks for our pretentious readers. We love you too.

To Start: Cheese Course

Sliced cheddar cheese—even if you milked the cow and curded the wheys (okay, not even sure if that’s right) yourself—will not do for an appetizer. You need something fit for royalty. Let me introduce you to fromage de Clon. A cheese so rare and regal, that it hasn’t been produced in 250 years. According to Gourmet,

Partly because of its saffron, partly because of its manufacture [lush green meadows of eastern France], Clon was uniquely esteemed and expensive. It appeared on the tables of Savoy and the kings of France and was found as far as the Vatican.

But then it mysteriously disappeared until just recently. Actually, its so trendy that you can’t even read Gourmet’s article online and if you google “fromage de Clon” you’ll mostly find French language sites. Or you can just call Europe for an order: 011-33-4-74-30-65-46. (Photo: Conseil général de l’Ain)

The Bird: Capon

An organic, free range, local turkey is simply not good enough for this discerning gastronome. No, it must be more than a bird favored by peasant America. Enter the capon. This rooster has been bred its whole life for a stately meal. A capon is castrated between 6-20 weeks, resulting in tender, plump flesh. And because they are not as active and therefore do not have the muscle mass of roosters, capons taste less gamey than the common bird. Order from your local farmers market. Better yet, make your pool boy do it. (Photo: Waspie Produce)

More ways to shame your guests into thinking you’re the shit…

in Cheese / Desserts / Drinks / Fowl / Holiday / Trends / Veggie 10 comments

by BS

Endless Menus: A Candy Fiend’s Thanksgiving

We’ve already told you how to put more meat in your turkey-day, but it’s also come to our attention over the years that many of you see Thanksgiving not as a holiday that needs baconing-up, but more as an extension of Halloween. From candied yams to maple-glazed turkeys, to sugar-coated green beans and of course, more desserts than would even be conceivable on any other day of the year, Thanksgiving is a great time to load up on the sweet treats. But how? That’s where we come to your rescue again, dear readers, with our Endless Menu for A Candy Fiend’s Thanksgiving:

Breakfast: Candy Turkey

I know a lot of people like to skip breakfast Thanksgiving morning in order to save room for the big meal. This is going about it all wrong. You’ve got to expand your tummy to get ready for the feast. Think of it as warming up for a big race. You’ve got to do some light eating first. So start the day off with a festive fruit snack, which instructables helpfully teaches us how to turn into a candy turkey.

The Bird: Coca-Cola Glazed Turkey

Everyone’s always looking for a glaze recipe that sets their turkey apart from the neighbor’s, and what glaze could be more American than Coca-Cola? Farmers haven’t figured out how to grow turkeys that taste like Coke just yet (I think the Texas State Fair is working on that one for next year), but thankfully, you can just douse your bird with the brown stuff before sticking it in the oven and it comes out all glistening and sweet. (Photo: bucklava)

The Side: Marshmallow Sweet Potatoes

Yeah, you people snickered at the Coca-Cola turkey, but then you remembered you already do this, huh? Picking up in the grand vegetable-hiding tradition where green bean casserole left off, sweet potatoes smothered in marshmallows is perhaps the most bizarre of all T-day traditions. Somehow, just because the spuds are a little sweet themselves, that suddenly makes it OK to top them sky-high with hoof-candy. Kinda odd logic, but you won’t hear us complaining. (Photo: kathryn_rotondo)

Follow the jump, sweet teeth…

in Desserts / Drinks / Fowl / Holiday 5 comments