Messaging Tradition

BOILING STONES
(Things a man can do in the kitchen)
© November 9, 2009
By: George O. Martin, Jr.

Massaging Tradition

Expectations are great, but disappointment isn’t; and that pictures a problem which arises at our house every year when we begin to talk about Thanksgiving Dinner. It seems everyone has certain expectations of what is to be on the menu that day. “I can’t wait to taste the Pecan Pie!” one might say. Another might ask, “We are going to have those Roasted Green Beans, aren’t we?” Then there are those who will offer to help by saying, “I can bring the Pumpkin Pie, we always have pumpkin pie.” Everyone has an expectation, a preconceived notion of what should be on the table, and that can easily lead to a disappointed cook. Not a good thing in this house.
The cook here is one who loves to please everyone around the table, not with the ordinary, but with flair and a difference. The cook here waits with baited breath to hear the sounds of silent mastication followed by moans of pleasure, and groans of satisfaction as food is tasted and enjoyed. The cook in this house wants nothing more than empty serving dishes and broad smiles as food is quickly devoured. The cook in this kitchen wants food to be exciting as well as excellent.
The cook I am talking about is my lady, and Thanksgiving is her day to show off her skill as a better-than-ordinary, gourmet cook. For that reason we have devised a method of massaging the traditional dishes with creativity, so everyone has what they expect, and she has her fancy flair.
“You are going to have roast turkey, aren’t you?” Well, of course we are. But this year the turkey will be succulent, juicy and tasty. First, because the bird will be brined overnight. That’s right; it will be soaked in a proportionate saltwater solution of one cup table salt for each gallon of water. She will also add brown sugar to the water, making sure that the salt and sugar are completely dissolved. That will be in the refrigerator, of course. After thorough rinsing, inside and out, the next day, it will be massaged with butter and placed in the roasting pan and baked the required time at the right temperature. What results is the juiciest turkey ever.
While everyone is waiting patiently for the turkey appetizers will be offered. This year it will be asparagus wrapped in wafered ham and served with a sauce made of butter and lemon. Cook the trimmed asparagus in water until almost tender. Then wrap with the wafered ham and lightly braise on a hot grill. Serve with the butter-lemon sauce.
Another appetizer will be Artichoke Dip. You can buy a can of the diced and marinated artichokes in the grocery store and drain it. Add to it 1-8ounce package of softened cream cheese, 1-cup mayonnaise, i-cup Parmesan cheese1-2 teaspoon dill and 1-teaspoon garlic powder. Place all in a baking dish and bake uncovered in a 350 degree oven for 30 minutes.
The potatoes need to be peeled and boiled, that really is a must; but when it comes to mashing them there are a few things that can be added to make them more interesting. The first is butter, that is really just the way it is. But add a good dash of garlic powder as well, and a generous amount of black pepper; and also a very small amount each of basil, oregano, and thyme. Not much, just a hint.
Around here folks like their vegetables plain. Plain carrots and plain cauliflower are really good enough; but if you are celebrating a special day these plain veggies can be jazzed up a little, and the flavor of each improves. Try an Almond, Carrot, and Cauliflower casserole and you will see what I mean. One small head of cauliflower broken into florets and 3 sliced carrots need be cooked in separate pots, then transferred into a greased casserole. In a small saucepan melt 2-tablespoons butter over medium heat. Wisk in one-fourth cup flour, an half teaspoon salt and one and on-half cups milk. Continue whisking until the mixture thickens. Bring to a boil, reduce heat to simmer, continue whisking. Stir in 1-cup shredded sharp cheddar cheese. When blended pour over the vegetables. Melt additional 3-tablespoons butter. Combine with three-fourths cup bread crumbs and sprinkle over the top of the casserole. Add one-half cup sliced almonds. Bake 25 minutes in a 350 degree oven until golden brown. This will be the surprise taste of the feast. It is good.
Then there is the matter of desserts, and that is an important matter, and there are important expectations. Pecan Pie is one. How can you beat Pecan Pie? That’s easy! Make it a Chocolate Pecan Pie with a Caramel Sauce and you will know. Begin with a ready pie shell. In it spread one and on-half cups pecans and 1-cup chocolate chips. Mix together one-half cup each of sugar, light brown sugar, and corn syrup. Also add one-half teaspoon vanilla and a pinch of salt. Pour over the pecans and chips. Bake 50 to 60 minutes, cool 30 minutes. Serve slices with warmed caramel sauce spooned over. A dollop of whipped cream won’t hurt, either. All expectation should be met, and no one will be disappointed.