this and that

This and That November 2009

My son Sam wanted pumpkin pie for breakfast on Thanksgiving last year. Why not, I thought. It is a holiday, and pumpkin pie is appreciably better for him than a doughnut or cocoa puffs.

This made me think of all the rules we set for Thanksgiving—16 pound bird, 10 sides, 3 desserts . . . days of work. So this year, why not break the rules, or at least bend them? The "5-hour roast duck" I made for Thanksgiving a few years ago may not have been a hit, but I'm still determined to cook at least one new thing every year. So, while you may not forgo the turkey for roast pork or cabbage rolls (or duck), try a panade instead of dressing and one of Chef Jon Ashton's salads instead of cranberry sauce. This year, we're having Pomegranate Roasted Leg of Lamb, and I might make Tennessee Whiskey Cake for dessert. But then, on second thought, we wouldn't be able to have pie for breakfast . . . our new tradition.

Rise & Shine
Office treats are inevitable this time of year. Best to start with healthier breakfasts:

McDonald's Egg McMuffin - 300 calories, 12g fat

Dunkin Donuts Flatbread Sandwiches - The Egg White Veggie Flatbread has 290 calories, 9g fat. The Egg White Turkey Sausage contains 280 calories, 6g fat

Starbuck's Vivanno Fruit Smoothies - 250-300 calories, 1.5-4.5g fat

—Dr. Jo's Dining Lean. Go to drjo.com/books.htm

Garlic Tip
Holiday cooking (for us anyway) involves lots of garlic. To peel it at mach speed, place the flat part of the blade of your heaviest knife over a clove. Holding the knife handle with your dominant hand, smack the flat part of the blade with your fist or palm of your other hand. The peel is instantly loosened and easily removed. For a video of smashing garlic, go to relishmag.com/smashinggarlic.
—Chef Chris Koetke, Dean, Culinary School, Kendall College, Chicago, Ill.

Did You Know?
The color of olive oil has little to do with the quality. Green oil just means it has had some leaves pressed with it, which typically comes with the first pressing.

Chill Out with a mug of Starbucks at home and these relaxing CDs from Relish Music. All Of You features light jazz sax, 'S Wonderful brings on the classic piano and Nice and Easy spotlights light jazz piano. Each CD is $12.99 or buy two CDs and get the third CD for FREE. Order here or call (800) 851-5284.

Celery Root
Also known as celeriac, celery root is actually the root of a special variety of celery—giving it its celery taste. Cut off the green celery stalk, peel the root, slice and use raw. Or, chop, cook and whip with potatoes for an earthy new taste to mashed potatoes.

Celeriac and Apple Salad with Lemon Garlic Dressing

Mark Boughton Photography; styling by Teresa Blackburn

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Ingredients

Dressing:
2 garlic cloves
2 pasteurized egg yolks
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil

Salad:
1 head celeriac (celery root), peeled and cut into julienne strips
4 apples, cored (Fuji or Gala), cut into julienne strips
¼ teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves

Instructions

1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, (you’ll have some left over). Toss to combine. Top with toasted walnuts and celery heart leaves. Serves 6. Recipe by Relish Chef Jon Ashton.

Relish This and That, Nov. 2009

Nutritional Information

Per serving (with 1 cup dressing): 139 calories, 10g fat, 21mg chol., 1.5g prot., 13g carbs.,
2g fiber, 184mg sodium.

This Thanksgiving will be the 20th Anniversary of our "Black Friday Ice Cream for Breakfast". The tradition started after one memorable Thanksgiving, shared with good family friends in Pennsylvania. The mother of one of my friends got us up from our food coma to venture out into the cold before we shopped in her little town. She said we should have ice cream for breakfast to start our holiday season. We followed her sage advice, and wearing mittens and hats, we had our ice cream. A few hours later we were trying on clothes in a little dress shop, and two senior citizens were chatting in the dressing room, commenting on seeing a family eating ice cream at 9:00 am. I popped my head out of the dressing room and announced it was us, and the black raspberry was exceptional, after all the savory foods we had the night before!

So, this Black Friday we will be having our ice cream for breakfast, and probably avoiding the stores. I'm going for rum raisin this year.

JoanW
11/16/09 6:38 PM

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