Volume 9, Issue 99 - November 17, 2005

Hello Recipe Club Member,

Chances are if you live in the United States, you will buy a turkey this week for your Thanksgiving feast.

What Kind of Turkey Should I Buy?

There are basically two types of raw birds to choose from…a pre-basted bird (typical ingredients include vegetable oil, broth and spices) or an un-basted bird to which nothing has been added. Personal preference usually dictates this choice. USDA Grade A is the highest quality grade for poultry and the one commonly found in grocery stores.

Is a Tom Better than A Hen?

Age not gender, is the determining factor for tenderness. All turkeys in the market are young, usually 4 - 6 months old. A hen usually weighs less than 16 pounds and a tom is usually over 16 pounds.

Roasted Parsnips with Horseradish Herb Butter

Makes 4 servings

Ingredients:

1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons (sticks)
4 teaspoons of extra virgin olive oil
salt and freshly ground pepper
1/3 cup of stock - turkey stock, low-sodium chicken stock or vegetable broth
3 tablespoons unsalted butter, softened
4 teaspoons drained, bottled horseradish
1/2 tablespoon finely chopped flat-leaf parsley
1/2 tablespoon minced chives
1/2 small garlic clove, minced

Preparation:

Pre-heat oven to 400 degrees F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 30 to 45 minutes. Check often to avoid their getting mushy - especially if they are to be reheated later.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

The parsnips (with the oil, salt, pepper and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

Note that parsnips at the end of the season (February vs. November) can have a woodier center, which no amount of cooking can soften. If this is the case with your parsnips, you might want to cut some of the center part out and discard before cooking.

Adapted by Evie from a recipe by Grace Parisi in the November, 2004 issue of Food and Wine magazine.

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Spiced Carrots

Makes 8 to 10 servings

Ingredients:

2 pounds medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Preparation:

Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes.

Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

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Pumpkin Risotto

Makes about 6 servings

Ingredients:

3 cups fresh pumpkin, peeled and cubed
4 shallots, chopped
5 cups chicken stock
2 cups Arborio rice
1/2 teaspoon saffron
1 cup dry white wine
1 tablespoon chopped fresh sage
1/4 cup grated parmesan cheese
salt and freshly ground black pepper, to taste

Preparation:

Wrap cubed pumpkin with a little water in foil and bake at 350 degrees F. for 30 minutes on a sheet pan. While it is baking, sauté shallots in a little white wine, water or stock until soft.

In a separate pan, bring the stock to a boil, then reduce heat to simmer. In a food processor, purée pumpkin and set aside. Add rice to shallots and cook 2 to 3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 cup stock, stirring constantly.

After that is absorbed, add the rest of the stock 1/2 cup at a time, stirring constantly until absorbed and the rice is cooked (about 15 to 20 minutes). If you run out of stock add hot water. The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, parmesan, salt and pepper to taste.