As you know, today is Wednesday, a day of the week we dedicate to a different country and its cuisine.  This week we have landed in Antarctica.  Because the fare of those living in Antarctica tends to be unappealing to us humans we have decided to dedicate this post to Thanksgiving preparation, namely, cooking a turkey.  But, before we launch into our sage advice about turkey preparation we would like to direct you to two websites:  Cool Antarctica and World Wildlife Fund.

At Cool Antarctica you can read some interesting facts, look at beautiful pictures and contemplate putting this destination on your bucket list.   At World Wildlife Fund you can read about their mission to protect nature and the beautiful creatures that are in danger, which includes one of our favorites, the Polar Bear.

OK folks, let’s talk turkey. Making a turkey is not as daunting a task as you may think. There is too much stress associated with the cooking of the big bird. Why is there stress? We have a couple theories: (1) many may be making a turkey for the first time. The stress associated with hosting a Thanksgiving dinner for the first time is worth of a few restless nights. After all it isn’t just about the turkey. There are side dishes and desserts. (2) Who cooks something that large during the rest of the year? Cooking a turkey that weighs 15-20 pounds is quite different than cooking an oven roaster chicken that weighs about 5 pounds. Or is it?

We contend that cooking that massive bird is not much different than cooking a small chicken. The best piece of advice that we can give you is to plan, plan, and plan! If you have a solid plan you will not fail. This is why we find Alton Brown’s recipe for brining and cooking a turkey, by far, the best out there for it is fool proof. Trust us.

But, before we get to Alton Brown’s recipe lets discuss a trial run or shall we say a “chicken run”. Part of a good plan begins with practice and as the saying goes, practice makes perfect. If you have never made a turkey having a trial run should not be an option. It should be a mandatory part of your Thanksgiving plan.

Yes, you will be doing this with a small chicken, but you will get the feel for the process, the timing (just multiplied with the turkey) and the coordination it takes to pull off the Thanksgiving feast. You have to eat dinner right? Well, make a wonderful chicken dinner with all the trimmings about 10 days before the holiday, following the same recipe for your turkey and for your sides, just in smaller portions.

Having a trial run will not cost you an arm and a leg. Roaster chickens are inexpensive and you will need all the same ingredients for the actual turkey. Think of it as doing some preliminary Thanksgiving shopping, which will actually make your major shopping trip that much easier.

Obviously we needed to adjust the measurements and times for the trial run. Please note the changes in parentheses; these will be the adjustments to use for the “Chicken Run”. Also, one of the best ways to assure success is to pre-read all recipes prior to actually making them. Thanksgiving is a good time to remember all those grandmotherly quotes. Here are some of the most important ones to keep in mind:

1. Keep it Simple (Stupid) K.I.S.S.
2. Haste makes waste
Failing to plan is planning to fail.
3. Practice makes perfect.
4. Patience is a virtue (that most of us don’t have!)

We’d love to hear some of your grandmother/mother quotes. What a fun way to entertain your guests, too. Start a list of quotes and ask your guests to add their favorites. If done anonymously you can guess who wrote what quote.

Alton Brown’s Fool Proof Turkey

Ingredients

1, 14 to 16 pound, frozen young turkey (1, 5 pound oven roaster chicken)

For the brine:

1 cup kosher salt (1/3 cup)
1/2 cup light brown sugar (3 tablespoons)
1 gallon vegetable stock (1 quart)
1 tablespoon black peppercorns (1 teaspoon)
1 1/2 teaspoons allspice berries (1/2 teaspoon)
1 1/2 teaspoons chopped candied ginger (1/2 teaspoon)
1 gallon heavily iced water (1 quart)

For the aromatics:

1 red apple, sliced (very small apple or half a normal sized apple)
1/2 onion, sliced (1/4 onion)
1 cinnamon stick (1/4 stick)
1 cup water (1/4 cup)
4 sprigs rosemary (1 sprig)
6 leaves sage (2 leaves)
Canola oil

Directions

1. 2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

3. Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

4. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

5. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

6. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

7. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.

8. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

NOTE: For the “Chicken Run” preheat the oven to 375 degrees. Follow the same guidelines with the exception of time. The chicken should finish cooking in 1- 11/2 hour. If you don’t have a thermometer, buy a simple one. It is worth the money. If you can, buying the oven roaster chicken with the plastic popper that alerts you that the chicken is finished.

Halloween is a much anticipated holiday, especially in the US. Children dress up in scary or funny costumes and knock on neighbors’ doors and shout “Trick or Treat!” From ghastly ghosts to pink princesses, they carry huge bags and open them for people to stuff in candies and other sweet goodies. This occasion has Christian origins and has been celebrated since 800 BCE. It precedes All Saints’ Day and the mass said on this day was called “Allhallowmas.” That’s why the evening was known as “All Hallow e’en,” or as we now know it, “Halloween.” Because of the US influence, a lot of countries also celebrate this tradition albeit in different ways, such as New Zealand, the Philippines, and Australia.

The Halloween celebration has always been connected to spirits. The holiday is also represented with witches on broomsticks, goblins, ghosts, black cats, and other scary creatures of the night. They have become popular costumes and decorations to commemorate the holiday. Black is the traditional color for Halloween, and orange seems to be all the rage as well.

Pumpkins are also a recognizable symbol of Halloween. Pumpkin carving is something adults and children enjoy together as a family activity. Jack o’lanterns are pumpkins that have already been carved with faces. This custom dates back all the way to ancient Ireland where a legend about a man named Jack was so stingy that he wasn’t allowed to enter Heaven when he died. The funny thing was that he wasn’t allowed in Hell, either, because he had angered the Devil. In the end, Jack was doomed to walk the earth carrying a lantern until Judgment Day. During Halloween, the Irish carved scary faces on turnips, potatoes, or beets to represent Jack of the lantern. The Irish migrated to the US and brought this custom with them. They carved pumpkins because it was a bountiful crop during autumn. And probably because it was much easier to carve pumpkins rather than turnips. It’s a good thing because I just can’t picture out a turnip looking scary. Today, Halloween would not be complete without a jack o’lantern adorning every house. It is a sure sign for children who are out trick or treating that the people in the house would be giving out treats aplenty.

Another much anticipated Halloween tradition is the hayride. There are also haunted hayrides, corn mazes, and pumpkin patches. Halloween hayrides are a fun and memorable activity that children always enjoy. It brings a sense of togetherness in the neighborhood, where children not only dress up in costumes but also experience a hayride with their family and other children. Hayrides usually need a tractor, a trailer, and hay. Some adult supervision is needed to make sure the kids are safe. In some urban areas, you can substitute a pick-up for a tractor.

As an american child growing up in the U.S. in elementary school, we would go on hayrides sponsored by our schools. After the ride, it was then off to the pumpkin patch.  We’d even pick apples and drink hot apple cider from the orchards. Those were the good old days!

For some, Halloween can exude an atmosphere of melancholy in the midst of all the festivities. For one, Halloween precedes All Saints’ Day and All Souls’ Day. We are supposed to remember our departed ones. Also, Halloween occurs in the Fall, a season when trees begin to lose their leaves and change colors. The days are shorter and it can quickly turn to dusk. The mood of the environment can feel gloomy and sad, evoking similar feelings in people.

To cap off the Halloween festivities, there are numerous horror movies that can send chills down your spine and make you scream at the top of your lungs. My all-time favorite would be the original Exorcist, starring Linda Blair. I still can’t seem to stomach green pea soup after watching her spew out who knows how many cans of pea soup. I also can’t forget that 360 degree head turn! Other must-watch horror movies include Halloween, Frankenstein (a classic!) and The Ring where looking down a well, even to wish, doesn’t seem as fun anymore. How about Insidious, and the new TV show “American Horror Story” (with Jessica Lange). One thing about horror movies that I find funny is that people seem to always want to take their date out to watch them. Most likely, they think that the scary scenes will make their dates want to cling to them. But what if their date is a screamer? They’ll have to sit through the whole movie with their date shrieking in their ears. Now that’s horrific!

Some upcoming horror flicks that many people are waiting for include The Innkeepers, Paranorman, The Evil Dead, The Lords of Salem, Grim Night, Resident Evil: Retribution, and The Corridor. Time will tell if these films will end up as classics years from now.

Halloween can be lots of fun! It’s never difficult to get in the mood and groove of the season, just make sure you keep a handle on the fun and not get too wild and make the festivities a horror story of your own!

Butternut Squash is one of those foods that most people will eat if someone else prepares it. They are hard to peel and difficult to cut. However, we’ve noticed that many grocery stores are selling pre-cut pieces of butternut squash in the produce section. This is incredibly convenient because we can now enjoy this wonderful nutty and sweet squash can be enjoyed on a busy evening without much ado.

A mainstay at holiday tables, butternut squash can now adorn your table any day of the week when using this simple recipe and pre-cut squash from your grocers. You will impress your family, friends and guests when you serve sweet and sour butternut squash on Thanksgiving. The sweetness of the squash interacts remarkably well with the vinegar. The hint of cinnamon brings out the natural flavors of the butternut squash in a very subtle way.

The coloring is one of our favorite aspects of this side dish. While creating a beautiful table for Thanksgiving is important, you cannot forget that the star in your tablescape is the food. The colors, textures and, of course, smells will create a beautiful table appearance that will have guests not knowing why they suddenly feel hungry.

This year, when you plan your holiday meals do not forget to think about the colors of the foods on your table. This is equally as important as your table cloth and napkins. When the food is seasonally correct, colorful and smells delicious you are guaranteed a fabulous holiday meal…provided that pesky uncle of yours doesn’t start talking politics. In that case no amount of color coordination and menu planning can rescue your guests.

Did you know? Butternut squash is actually a fruit. It grows on a vine and is beige in color on the outside and a vibrant orange in the inside. Butternut squash is a good source of Vitamin A, C and E. It also contains iron, manganese, magnesium, and potassium. Butternut squash seeds are a good source of mono-unsaturated fatty acids that are good for heart health.

Sweet and Sour Butternut Squash: A recipe easy enough for a week night and bold enough for a holiday.

Ingredients

2lb butternut squash, cut into 1-inch slices, skin on, seeds discarded
Salt and pepper, to taste
4 tablespoons plus 4 tablespoons extra-virgin olive oil
¼ cup red wine vinegar
2-3 large garlic cloves, sliced thinly
¼ cup sugar
1 pinch cinnamon

Directions

Peel the butternut squash and slice open. Remove the seeds and stringy insides. Cut into 1 inch cubes.

Place the oil into a nonstick pan. Heat the oil then add the butternut squash in batches. Cook until soft. Remove each batch as it is cooked, set aside. When all the butternut squash is cooked add the garlic to the remaining oil and cook until just softened. Place the garlic with the butternut squash.
In the same nonstick pan add the vinegar, sugar and cinnamon. Cook until it reduces by half the amount.

Place the butternut squash and garlic into a bowl. Pour the vinegar and sugar sauce over the squash and mix until all the pieces are covered.

Butternut Squash is one of those foods that most people will eat if someone else prepares it. They are hard to peel and difficult to cut. However, we’ve noticed that many grocery stores are selling pre-cut pieces of butternut squash in the produce section. This is incredibly convenient because we can now enjoy this wonderful nutty and sweet squash can be enjoyed on a busy evening without much ado.

A mainstay at holiday tables, butternut squash can now adorn your table any day of the week when using this simple recipe and pre-cut squash from your grocers. You will impress your family, friends and guests when you serve sweet and sour butternut squash on Thanksgiving. The sweetness of the squash interacts remarkably well with the vinegar. The hint of cinnamon brings out the natural flavors of the butternut squash in a very subtle way.

The coloring is one of our favorite aspects of this side dish. While creating a beautiful table for Thanksgiving is important, you cannot forget that the star in your tablescape is the food. The colors, textures and, of course, smells will create a beautiful table appearance that will have guests not knowing why they suddenly feel hungry.

This year, when you plan your holiday meals do not forget to think about the colors of the foods on your table. This is equally as important as your table cloth and napkins. When the food is seasonally correct, colorful and smells delicious you are guaranteed a fabulous holiday meal…provided that pesky uncle of yours doesn’t start talking politics. In that case no amount of color coordination and menu planning can rescue your guests.

Did you know? Butternut squash is actually a fruit. It grows on a vine and is beige in color on the outside and a vibrant orange in the inside. Butternut squash is a good source of Vitamin A, C and E. It also contains iron, manganese, magnesium, and potassium. Butternut squash seeds are a good source of mono-unsaturated fatty acids that are good for heart health.

Sweet and Sour Butternut Squash: A recipe easy enough for a week night and bold enough for a holiday.

Ingredients

2lb butternut squash, cut into 1-inch slices, skin on, seeds discarded
Salt and pepper, to taste
4 tablespoons plus 4 tablespoons extra-virgin olive oil
¼ cup red wine vinegar
2-3 large garlic cloves, sliced thinly
¼ cup sugar
1 pinch cinnamon

Directions

Peel the butternut squash and slice open. Remove the seeds and stringy insides. Cut into 1 inch cubes.

Place the oil into a nonstick pan. Heat the oil then add the butternut squash in batches. Cook until soft. Remove each batch as it is cooked, set aside. When all the butternut squash is cooked add the garlic to the remaining oil and cook until just softened. Place the garlic with the butternut squash.
In the same nonstick pan add the vinegar, sugar and cinnamon. Cook until it reduces by half the amount.

Place the butternut squash and garlic into a bowl. Pour the vinegar and sugar sauce over the squash and mix until all the pieces are covered.