A
food writer once proclaimed “Tell me where your grandmother came from and I can
tell you how many kinds of pie you serve for Thanksgiving. In the Midwest, two
pies is the norm: pumpkin and mince. In the East, add cranberry pie. Sothern
favorites are sweet potato and pecan. In colonial times it was thought
“penurious and incorrect to offer company fewer than three kinds of pie” is the
tale, recounted in “Thanksgiving: The Holiday at the Heart of the American
Experience.” Melanie Kirkpatrick’s book discusses how it was – and
wasn’t - from 1621 to 2021. I plan a dedication to the giving thanks
focus of this holiday, and I’d like some of each of these pies, please. I
confess, I had not heard of cranberry pie and I’d love to try some.
Oats on the
go
With
anticipation of sampling many pies this season, I aim to dine healthfully
whenever possible. Let me share a mid-day fueling tip. If I make an instant
oatmeal serving in a metal to-go container, it is warm-ish enough to enjoy with
nuts and cranberries, or perhaps cinnamon and honey. It’s a satisfying
substitute for the coffee cake my mother’s friends may have enjoyed in the
‘70s.
One-Hour
Comfort
Rough day? Have a
Prosperity Sandwich. Panang Curry with Shrimp could spice you up quickly.
There’s even time for pillowy scrambled eggs in Xihongshi Chao Jidan. America’s
Test Kitchen books thoroughly explain how you create photo-worthy meals and
include “Why This Recipe Works” that tell us why we’re about to be rewarded for
our efforts. Words like “crunchewy,” nostalgic and hearty and offerings such as
cheeseburger mac and green gumbo make up worlds of flavor in “One-Hour Comfort:
Quick, Cozy, Modern Dishes for All Your Cravings.” We are alike the world over
– judging from the chapter called Carbs – and comfort is a global crave. I
didn’t note pumpkin in this book but sweet potato stew with peanuts makes me
feel orange and warm all over. There are comfort desserts, too.
For
all my pescatarian friends
“Veggies & Fish” Inspired New Recipes for Plant-Forward Pescatarian
Cooking” is from Bart Van Olphen, author of “The Tinned Fish Cookbook.”
Photographs and graphic art will inspire readers to crave even single radishes.
Wait until single ingredients come together in Pasta Al Forno with Kale &
Mushrooms. If the phrase “plant-forward” intimidated you, gather ingredients
for Gin & Tonic Salmon, which goes with Cucumber & Fennel Salad. Navy
beans, lentils and potatoes are some bases for all things that come from the
waters.
A reason I’d never have thought to pair raw beets with boquerones and
Manchego is that I’d never heard of the second ingredient. Marinated raw
anchovy filets are the NO. 1 tapas dish in Spain, it says. I have experienced
the salty cheese. Maybe those rhyming about green eggs and ham would try this
book’s Spinach Pancakes with Cream Cheese, Avocado & Smoked Salmon. I
would. A textured cover makes the book a pleasure to hold and read.
Ketchup Mayo?
Go ahead and scoff. A little mayo
may go a long way, but it can go a long way hidden into your chocolate cupcakes
or be the star of your roasted chicken. “The Mayonnaise Cookbook: 50 Savory and
Sweet Recipes Starring the World’s Best Condiment.” Erin Isaac is sincere, but
I think hot sauce is the world’s best condiment. But go ahead, have fun with
your mayo. Around Southeast Texas, mayo obviously goes in Cajun remoulade and
stuffed eggs, but Issac is ready to surprise you. I’d eat anything on any page
of this book. Here’s a simple one: Ketchup Mayo. Mix a quarter cup of mayo with
the same amount of ketchup. Add a dash of garlic powder and another dash of
Worcestershire sauce. You’ve got something different for your fries or hot
dogs. I’d be even more inclined to try this next one:
Wasabi Mayo goes with fish and so much more:
½ cup mayonnaise
1 teaspoon wasabi paste
1 tablespoon light soy sauce
1 tablespoon agave nectar
Juice of one half lemon
Zest of 1 lemon
Mix all the ingredients in a small bowl until well combined. Refrigerate
until ready to serve.
Darragh Doiron is a Port Arthur area foodie who
would love to try your cranberry pie and mayo/chocolate cakes. Reach her at darraghcastillo@icloud.com
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