Believe it or not, there is more than one way to roast a turkey. First, you must ask yourself what you really want. I’ll offer you three options: A fast, crisp-skinned bird, moist and not overcooked, served with roasted vegetables; a leisurely braised bird, also with veggies; or the classic stand-up roast, presented beautifully in all its glory, prepared in a straightforward manner.
If you want speed and don’t mind a novel look, choose the flattened bird, which employs a method that goes by the quaint name of spatchcocking. It takes a little work at first, because it’s a little more physical than other techniques: you have to remove the backbone, flatten the breast and dislocate the thigh joints from their sockets. None of this is difficult, but it may be a bit much for some. The reward is a lovely roasted bird with a not-overcooked breast and perfectly done legs; it also cooks in about an hour — yes, you read that right: an hour. The downside, apart from the butchering, is that some might consider it weird-looking.
Read the rest of this article here, and get the recipes here (braised), here (split-roasted) and here (classic).
There are days when it seems — both in and out of the food world — that Everything Is Going Wrong. That makes it easy enough to complain, and I’m not alone in doing so routinely. Nothing tastes the way it used to. Even pricey restaurants have lost their glow. Quality is shot. People die from eating melons. The dominance of hyper-processed, industrialized food (and, more to the point, food-like products) is spreading globally, and we’re all gaining weight faster than ever, while wrecking the planet.
Nevertheless, it’s nearly as easy to find signs of hope — lots of them — as well as people and organizations who’ve been prodding American food back on a natural, sustainable, beautiful track.
Then, of course, there are the things that just plain make you glad to be alive. Aside from the smell of garlic simmering in olive oil, what and whom am I thankful for? In no particular order:
Read the rest of this column here
Still have leftover turkey in the fridge? How about turkey curry?
The following story ran in The Times’s Week in Review just before last Thanksgiving; I think it’s worth running here.
But first, another word. There has been a lot of talk, and a lot of press, about Thanksgivings that are “healthy,” or “sustainable,” or “vegetarian,” or all three. Leonard Lopate asked me questions about this during our chat on the Intrepid last night (which drew 1000+ people, a nice benefit for WNYC).
I think all of this misses the point somewhat. The idea – I believe – is to focus on the big picture. Are our diets sustainable in the long run? Are we eating wisely, intelligently, consistently? Because if we are, one meal, one day cannot possibly matter. Why would you want to do a “healthy” Thanksgiving if your normal routine was not consistent with that? Why, in fact, would you want to worry about anything on Thanksgiving other than putting a lovely meal on the table? This is a once-a-year day. If your diet is moving, has moved, in the right direction, Thanksgiving will follow; if it isn’t, or hasn’t, this is not the day to single out to make changes. Make the changes gradually, and let Thanksgiving take care of itself.
A lighter, more flavorful version of traditional sweet potato pie.
How’s this for an easy Thanksgiving dessert? (Use apples or pears instead of berries.)
Busy week: the Times put together a fun complilation of old Minimalist videos all related to Thanksgiving. Tara Parker-Pope (thank you) wrote a Well column about The Food Matters Cookbook, and included some sustainable Thanksgiving dishes; interviews with me appeared on the Parents website and Bygone Bureau (watch for good things by Darryl Campbell), and I did apple turnovers on Today. (Best line: Lauer: “This is kind of labor intensive.” Bittman: “We’ve been working for all of 90 seconds.”)