Tuesday, November 25, 2003
The Harvesters, 1927, Louis Endres
I hope every one of you have a wonderful Thanksgiving this year.
I will be laboring in a hot kitchen all day tomorrow in preparation for Thursday and blogging will be far from my thoughts.
If you are in the midst of a menu crisis may I suggest soup and a rub? The delicious soup can be served with a sprinkle of cinnamon or nutmeg. The rub makes for a spicy bird with beautifully crispy reddish gold skin. Discard the Jalapeno seeds for a roasted bird with less heat and remember to wear gloves or wash hands thoroughly after handling the Jalapeno.
Sweet Potato and Parsnip Soup
½ stick Butter
1 large Sweet Potato, peeled and quartered
1 large Yellow Onion, peeled and chopped
1 medium Parsnip, peeled and quartered
1 stalk Celery, chopped
3 cloves Garlic, peeled and chopped
1 Tsp Honey
1 Tsp Maple Syrup
½ Tsp Salt
49 ½ ounce can Chicken Broth
Melt Butter in large pot. Add Onion, Parsnip, Garlic and Celery and sauté 2 –3 minutes. Add Honey, Maple Syrup and Salt and sauté another minute while stirring occasionally. Add Chicken Broth and bring to a boil. Reduce heat and simmer for 45 minutes to one hour or until potato is tender. Cool and liquefy batches in a blender. Serve hot.
Jalapeno Turkey Rub
1 stick Butter, softened
3 Shallots, chopped
2 Jalapeno Peppers, chopped or seeded and chopped
3 Tsp Chili Powder
3 cloves Garlic, peeled and minced
Pulse all ingredients in a Food Processor. Gently insert hands between flesh and skin of bird (also great with a roasting Chicken). Smear generous portions of rub mixture all over bird especially the breasts. Roast normally adding remaining rub as a baste during the cooking.
Painting: The Cincinnati Art Museum