Midwest Food Roundup: Thanksgiving Head Start
Hit the ground running with Thanksgiving recipes and tips – for the meat eaters and vegetarians alike. Plus, Top Chef and shrimp cocktail in space.
Thanksgiving for All
- The Omaha World-Herald puts together a complete Thanksgiving meal, complete with Scarborough Fair Butter-Basted Turkey; Caramelized Onion, Butternut Squash and Chestnut Casserole; and Apple-Qyuince Rum-Raisin Crisp. They also recommend the vodka pie crust!
- The Chicago Sun-Times puts together a vegetarian feast with the help of Molly Harrison, chef de cuisine at Green Zebra, a critically acclaimed vegetarian restaurant in Chicago. She offers up Chilled Beet Salad with Cranberry and Orange, and a Fall Mushroom-Chestnut Cobbler. She says to keep it simple, and never apologize for a less-than-perfect dish.
- Still in need of inspiration? If you’re in the Chicagoland area, head down to Hammond, Ind., for a free “Thanksgiving From the Farm” event with Philip Potempa of the Times of Northwest Indiana. He’ll be baking Chef Michael’s Easy Cheddar and Chive Biscuits.
- The St. Louis Post-Dispatch experiments with warm spices – cinnamon, nutmeg, cardamom and star anise – in recipes like Spareribs in Chinese Master Stock; Jerusalem Artichoke Soup; and Winter Squash, Coconut and Cardamom Pudding.
(Image: Robert Cohen/St. Louis Post-Dispatch)
Published: Nov 13, 2008