Posts tagged: Thanksgiving
By now, you likely have your holiday menu all figured out, so The Spokesman-Review Food section is focusing on leftovers, particularly a super sandwich from celebrity chef Jamie Oliver. His bright, zesty banh mi blends the flavors of Vietnam and France with Thanksgiving’s most famous fowl.
Also up is a Liberty Lake family’s Black Friday tradition in this month’s “In the Kitchen with … ” feature. The Craig family’s day-after Thanksgiving activity centers around one of mom Julie Craig’s favorite ingredients: Guittard Green Mint Chips.
And, as always, there’s a Fresh Sheet column on food-related news, including a short-term special celebrating the Apple Cup. The new, limited burger from The Elk Public House, Two Seven Public House and Geno’s Traditional Food and Ales pays homage to the UW-WSU rivalry with Washington-grown ingredients.
The Thanksgiving-themed lunch at Orlando’s is proving to be popular.
Reservations for all four seatings of the special Tuesday meal are already full.
The student-run restaurant at Spokane Community College is located in Building 1 on the SCC campus at 1810 N. Greene St.
For more information about other special events at Orlando’s, call Janet Breedlove at (509) 533-7283.
For many of us, each holiday season is a time to count our blessings.
I am blessed to I have a husband and two kids who let me cook for them. I am also blessed that my mom is a great cook to whom I owe many of my pantry skills.
Thanksgiving in our house when I was growing up always included the usual suspects: turkey, stuffing, gravy, spuds, cranberries, sweet potatoes and pumpkin pie. These items were canonical in the meal.
The turkey, roasted in a stand-alone roaster, always came out juicy and perfectly cooked.
My mom's gravy was and still is top-notch. In our extended family, it is the gravy by which all other gravys should be judged. I have never been able to duplicate it, even though I have watched her make it more times than I can count.
I have copious notes from her about how to make stuffing. Over-toasting the bread isn't a bad thing. Check your seasonings. Too much sage, bad.
Not enough salt, bad. Bake it long enough to let it get nice and crusty on the outside.
My evolution as a cook includes carrying forward the tried and true bits of wisdom from my mom, straying from tradition by trying variations of recipes and dishes that sound delicious in their own way.
This year that means: