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Did you know?
Julia Child didn’t start cooking until age 32. For the story of how she got her start, pick up a copy of My Life in France (Alfred A. Knopf, 2006), which she wrote with her husband’s nephew Alex Prud'homme. Detailing her days at the Cordon Bleu cooking school in Paris and her efforts on Mastering the Art of French Cooking, the book reveals Child’s spirit and determination—and her sheer love of cooking. A delightful read.
For the recipe cards we photographed with our Gifts from Kitchen story (page 22), go to relishmag.com/mixes. There, you can access the pdf file to download and print at home. Pick up gift tags at your local crafts store such as Michaels.
Leftover Pumpkin Pie?
Fall’s here, the perfect time for campfires or your own backyard fire. Here’s a new spin on that perennial favorite—s’mores. Layer a small bit of leftover pumpkin pie, white chocolate and a roasted marshmallow on a graham cracker. For the complete recipe and information on Lisa Adams’ S’mores: Gourmet Treats for Every Occasion (Gibbs Smith Publisher, 2007), go to relishmag.com/smores.
In an Instant
Forgot to assign the mashed potatoes for the holiday potluck? Here’s a fuss-free way to make them quickly, courtesy of United States Potato Board. Place unpeeled Yukon Gold or white potatoes in a bowl or Tupperware container; cover and vent slightly. Microwave on high 10 to 20 minutes or until potatoes are tender. Add butter, salt and pepper and mash. Because they’re not cooked in water (which leaches out starch and flavor), they’re the most “potato-y” mashed potatoes you’ll ever eat. For some flavorful variations, such as southwestern style go to relishmag.com/mashedpotatoes.
Best Blog
What’s an ethicurean? Someone who seeks out tasty things that are also sustainable, organic, local and/or ethical—SOLE food for short. If this sounds like you, check out ethicurean.com. Rife with saucy witticisms and provocative analyses, The Ethicurean is one of a growing number of blogs striving to balance a rich appreciation of good food with a tenacious exploration of its roots. The site’s motto, “Chew the Right Thing,” reflects the collective’s aim to celebrate foodstuffs that not only satisfy sustainable, organic, local and ethical paradigms but also epitomize soulful, delicious eating. Definitely food for thought. —Emily Horton
Turkey and Dressing Tip
No matter what kind of dressing you’re making this Thanksgiving, use a good, hearty bread. Soft, overly processed, bread won’t hold up to the rigors of mixing and baking. Also don’t be afraid to stuff your bird. Just be sure to do it just before it goes in the oven. The juices from the turkey will flavor and moisten the dressing. Got more turkey questions? Call the Butterball turkey hotline at (800) BUTTERBALL or (800) 288-8372.
Hot Chocolate
To ensure you’re getting a good dose of calcium in your hot chocolate, be sure to make it with milk. Very few of the instant cocoa mixes contain any milk in the ingredients, so if you mix them with water (say, from the water dispenser at the office), you’re missing out on calcium and vitamin D. Better yet, make hot chocolate the old-fashioned way. Log onto relishmag.com/podcasts for our yummy recipe.
Related Stories
If you enjoyed reading this story, This and That November 2007, then you might enjoy these other stories.- Gift Card for Relish's Mix Recipes
- This and That November 2008
- This and That - April 2008
- Microwave Mashed Potatoes
- This and That December 2006
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