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November 20, 2005

Stumble It!The Splendid Table

Filed under: Food — Eric Ptak @ 3:26 pm

On Sunday afternoon, I like to listen to The Splendid Table on NPR. Lynne Rossetto Kasper has always got good recipes and ideas for food, and interesting guests. Since I do my cooking for the week on Sundays, it’s always good to listen to it before I start cooking. It kind of gets me into the mood to cook, sort of like a karma kind of thing.

This week was the annual Thanksgiving show:

It’s our annual Thanksgiving show and we’re bringing you a banquet of recipes, stories, a cut of history, and new looks at feasting inside and outside our borders.

Food authority Joan Nathan talks real American food today from home kitchens across the country. Her recipe for Braised Butternut Squash with Mustard Seeds, Chili, Curry Leaves, and Ginger is from her new book, The New American Cooking.

Who but the Sterns would find popcorn missing from the Thanksgiving table? They fill the void at Yoder Popcorn in Topeka, Indiana.

Lynne has a new rule for the big feast and a whole do-ahead menu designed for one oven. It could change how you do Thanksgiving dinner from now on.

Sally Schneider is back tackling side dishes and the big pumpkin question: fresh or canned? Her delicious Cranberry-Walnut Conserve is one side dish you’ll want on your table!

Peter Menzel and Faith D’Aluisio tell of going inside the kitchens and lives of families from Greenland to Chad to photograph what they eat in one week. It’s all documented in their book, Hungry Planet: What the World Eats.

You’ll hear about a coronation feast with a spine-tingling twist from Nichola Fletcher, author of Charlemagne’s Tablecloth, and one urban activist tells the political side of dumpster diving.

One of my favorite parts of the show is listening to her talk with Jane and Michael Stern. They travel the country for Gourmet Magazine, dining at restaurants, shopping at different food stores, and are a kick to listen to. I’m jealous, actually. How do I get a job where I get paid to shop for foodstuffs and eat? That’s be a beautiful thing. Back to the Sterns, though, today they talked about popcorn, which if you think about it, is really kind of a fall food. I think most of popcorn (when I’m not at a movie) stringing it to put on a Holiday tree, and making popcorn balls for Halloween.

So anyway, today, I have to make food for work. I have pulled out from the freezer a round steak, some boneless pork chops, and a perch fillet. What to do, what to do, what to do . . . The perch fillet, I have marinating in lemon and dill. I like that combo with fish, and the lemon kills the fishiness and the dill flavor I think compliments the fish perfectly. The pork is being marinated in teriyaki, and I’ll bake it later. That’d be good for a barbecue, but unfortunately, I don’t have it set up anymore. I need one of those that I can use year round. I’m thinking of making come curried basmati rice as a side for the fish and pork. The steak, I am thinking of making into a nice stew. Cube it and coat it with flour. Then, saute it in a little olive oil and garlic, add some onion, celery, carrots and potatoes. Drop some bay leaves in, and let it simmer in the crock-pot for a couple of hours or three. Crack some fresh pepper into it, a few drops of Gravy Master.

Stew with dinner rolls . . . mmmmmmm . . .

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