• 27Nov

    bush-turkey-mad.jpgAnother year, another opportunity to stuff ourselves silly while engaging in time-honored family bickering. I’m not going home this year, so I get to skip (most some a bit of) the bickering, but I still fully intend to eat unreasonable quantities of food. Thing is, I’m being very lazy and not making anything particularly novel this year. So, I figure this is a good time to remind us all of the many wonderful Thanksgiving-themed dishes we’ve had at DCFüd over the years.
    For our first Thanksgiving, ZAF taught us how to be stronger, better people by properly whipping chocolate into shape – shapeless-in-a-bowl shape, to be precise, with her orange-tinged chocolate mousse.
    Next, in 2005 it was discovered that some fools don’t like turkey. Abetting this horror was Füd alum TCD, who shared some very fancy vegetarian options, puff pastry and all. Just because they’re delicious doesn’t mean they’re a turkey substitute! Shortly thereafter I shared my pecan pie recipe, which I may well be making again this year.
    2006 was the year Ray shared insight into his family’s possibly demonic celebratory habits, and offered a survival guide for those perhaps similarly condemned, including turkey-cooking guides and alternatives to actually doing any work, or, if your family is like mine and would shun you for not cooking “normal” food, talking to your crazy relatives at all.
    In 2007, I shared yet another secret to my record-breaking failure to look like Kate Moss: a fabulous pumpkin-eggnog bread pudding, which is guarantee to make everyone at your table immensely happy. We also had a tasty (and very healthy!) fall pasta, which could serve as a nice accompaniment to any Thanksgiving feast.
    And already this year – distressingly out of season but what the hell – YDB taught us how to definitely NOT deep-fry a turkey. If you really must have fried bird this year, try DCist’s instructions first. Unless you’re evil, in which case just use YDB’s.

  • 17Nov

    This is a great, extremely simple fall dish, which requires very little attention while cooking, so you can pay attention to that delicious-looking vegetarian (or omnivore) you duped into coming for dinner. You’ll need:
    1 medium pie pumpkin
    1 (or more) Serrano pepper
    1 medium bell pepper
    1/2 a yellow squash
    1 medium scallion
    2 cloves garlic
    Light soy sauce
    White wine
    Flour tortillas
    Parmesan cheese
    A date (that you’re not paying)
    Before your date arrives, cut your pumpkin into quarters, remove the seeds (roast separately if you like), and roast it in the oven until about 3/4 done – some char, but still pretty firm. Let it cool while you dice your pepper, squash, scallions, and garlic. It’s still not cool enough yet; you might as well go take a shower so that you don’t stink so foully.
    By the time your intended victim arrives, the pumpkin should be cool enough, so peel and cube it. You should probably pour drinks now too. You need all the help you can get.
    Back in the kitchen, heat up a few tablespoons of oil in a large sauce pan on high, and set a sautée pan on another burner at medium heat with a splash of oil. Take time to make clever conversation. When the oil is very hot, add your Serranos and 3/4 of the scallions, frying for about 30 seconds. When your spices have fried enough, add half as much soy sauce as you added oil, letting all that reduce for another 30 seconds or so, and tossing some garlic into your sautée pan.
    Now, add your bell pepper and squash, tossing briefly to get oil and garlic all over. Add your pumpkin to the large pan and put a loose-fitting lid on each vessel. Spend five minutes cleaning your workspace, you sloppy bastard: your date will be impressed with your conscientiousness. After that stir each of your dishes a few times and re-cover them. Use five more minutes to explain the videos you forgot to hide.
    Come back to stir the pumpkin, and toss the remaining scallions in with the squash and peppers. Go pour more drinks and glare longingly for three minutes, then spend two more plating a couple of tortillas and sprinkling them with grated parmesan. The squash and peppers should be nice and caramelized now, so remove them to a bowl. Stir the pumpkin again and spend however much more time it needs to set the table. Make clever conversation the whole time, but remember to be yourself (unless you’re insufferable…ok, just be someone else).
    When the pumpkin is nice and tender and falling apart, it’s done. Put it on your tortillas with some squash and pepper mix and then, while those relax and melt the cheese for a bit, deglaze your pumpkin pan with some white wine. The deglazing liquid makes a good sauce base, but really you’re only doing this to impress your date. Make sure the plume of steam is visible.
    Serve your tacos with a basic salad in a vinegary dressing and a boutique beer. Also, make sure that your date drinks a lot, and you both have a breath-cleansing dessert.

  • 10Nov

    I would like to your attention over to Thelistareyouonit, a site for DC Area Food, Wine, & Spirit news and events. I just signed up to recieve their email updates.
    They have the following event listed for tonight:
    Vidalia Hosts Taste of the Nation Recruitment Happy Hour.

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