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| November
2006 The Post Punk Kitchen Does Thanksgiving Recipes by Isa Chandra Moskowitz |
| I have conflicting feelings about Thanksgiving. As a child, Thanksgiving
week at school was always filled with bizarre arts and crafts projects
and fictitious stories about happy Native Americans sharing their
food with colonists. And while the day itself was always celebrated
at my grandmother’s in Sheepshead Bay Brooklyn, “thanks” for
anything was never really given and a football game was always on
the TV. One year, I remember very clearly making the connection between the turkey I traced from my hand and the one lying dead in the middle of the table. I also wondered where the “Indians” we heard so much about were. As I got older I started opting out of the festivities. But the truth is, I missed watching my grandmother cook and the smells of fresh herbs. And it was the one day I could eat, well, whatever I wanted. When Thanksgiving rolls around this year, I want to show that even a holiday riddled with cruelty, strife and general uncomfortableness, can still be enjoyable. We can create a cruelty-free spread using many ingredients native to North America. Whether you’re feeding all vegetarians or your omnivorous friends and family, these recipes are sure to bring a few good memories to this time of year. |
Isa’s Thanksgiving Dinner Prep Guide Following tradition, you can just plop everything
on the table at once and no one will complain. But if you want
to try something really special, start off with the Fresh Autumn
Rice
Paper Rolls with Butternut Squash, followed by the Pear and Endive
Salad with Maple Candied Pecans and Wild Rice and Porcini Soup.
Finally, serve the Pumpkin Toasted Tofu with mashed potatoes and
gravy. And
just when they think life can’t get any better, rock their
worlds with the Gingerbread Cupcakes. |
Fresh Autumn Rice
Paper Rolls with Butternut Squash Squash |
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| Pear and Endive Salad with Maple Candied Pecans This is one of my favorite salads and it’s ready in minutes. The candied pecans add a flavorful crunch and the sweetness of the pear rounds out the delicate bitterness of the endive. It’s a simple recipe but a smorgasbord of flavor and texture. I know grapeseed oil isn’t a common oil to have around but I insist you get it because it makes the best dressing for a salad. Pecans 1⁄2 C. Pecan Halves 2 t. Vegetable Oil 1/8 t. Salt 1⁄4 C. Pure Maple Syrup 1. Preheat a heavy bottomed pan over low medium heat. Toast the pecans for about 5 minutes, tossing them frequently after the first 2 minutes. 2. Sprinkle with vegetable oil and salt, and toss to coat. 3. Add the maple syrup and toss to coat. Let maple syrup bubble for about 30 seconds tossing the entire time. 4. Transfer to a flat plate lined with parchment paper and let cool. Break apart the pieces and serve. Salad 3 Belgian Endives, sliced width wise into 1⁄2 inch slices 1 Very Ripe D’Anjou Pear, thinly sliced into bite sized pieces 3 T. Grapeseed Oil 2 t. White Balsamic Vinegar 1. In a large bowl toss together all of the ingredients, making sure the endive and pears are coated with the oil and vinegar. 2. Divide among 4 plates and garnish with candied pecans. Serves 4 |
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| Porcini Wild Rice Soup This is a savory earthy soup bursting with rich mushroom flavor. If you’ve never tried fresh chervil you should, it has a delicate herby taste that is not quite like anything else. It’s hard to find though, so if you can’t find it, use fresh parsley for garnish. You can make this a day in advance, but it thickens considerably when refrigerated, so have on hand extra vegetable broth to thin it out when you reheat. 5 Ounces Dried Porcini Mushrooms 2 C. Boiling Water 2 t. Olive Oil 1 Large Yellow Onion, thinly sliced 4 Garlic Cloves, minced 2 t. Fresh Thyme 1 t. Salt Several Dashes Fresh Black Pepper 3 C. Cremini Mushrooms or Baby Bellas, thinly sliced 1 1⁄2 C. Wild Rice 4 C Vegetable Broth 1 Medium Carrot, peeled and grated Several Sprigs of Fresh Chervil, for garnish 1. Place the porcinis in a bowl. Measure out 2 C. of boiling water and pour over the porcinis. Cover with a plate and set aside. 2. Preheat a stockpot over medium-high. Add olive oil and sauté onions for 3 minutes. Add garlic, fresh thyme, salt and pepper. Cook until brown, stirring frequently. Add the sliced creminis; sauté and for another 3 minutes. 3. In the meantime, remove the porcinis from broth, thinly slice them and add to the stockpot along with the porcini broth. Cook for 3 more minutes. 4. Add the wild rice and stir for about a minute. Add the vegetable broth. Cover and bring to a boil. Once boiling, bring the heat down to low and simmer. 5. When rice is tender (about 45 minutes), grate in the carrot, turn off the heat and let sit for 10 minutes. If soup is too thick add another cup or so of water or broth. 6. Garnish with springs of fresh chervil. Serves 6 to 8 |
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| Pumpkin Seed-Crusted Tofu with Baked Pumpkin and Cranberry Relish This recipe utilizes the whole pumpkin—pulp, seeds and all. It’s fun to pull together and has a bit of a homespun feel. It’s also really crunchy and flavorful, especially topped off with the cranberry relish. 3 1⁄2 Pound Sugar Pumpkin 2 t. Canola Oil, plus extra for deep frying 1⁄2 C. Cornstarch 1⁄4 C. Fresh Oregano, chopped 1⁄4 t. Salt 1 Pound Extra Firm Tofu, drained and pressed, sliced length-wise into eighths 1 C. Water The Seeds 1. Preheat oven to 300¾. 2. Carve out the top of the pumpkin and slice in half. Set pumpkin aside. 3. Remove seeds and clean them in a strainer under running water. 4. Dry seeds thoroughly removing any moisture. 5. Measure 3⁄4 C. of seeds and transfer them onto a rimmed baking sheet. 6. Sprinkle with 2 t. of oil, toss to coat. Bake for 20 minutes, flipping occasionally. They should be toasted a golden brown to a deep golden brown. Transfer to a bowl to cool. 7. When cooled, transfer them to a food processor and pulse until crumbly; the texture should range from ground to coarse and chunky. 8. In a shallow bowl mix the seeds with cornstarch, oregano and salt. Place the flour in another bowl, the water in another, and line up your three bowls: flour, water and seed mixture. The Pumpkin 1. Adjust the oven temperature to 350¾. 2. Cut the pumpkin into slices that are about 2 inches wide at the widest point. 3. Lightly oil the slices and place on a rimmed baking sheet. 4. Bake for about 45 minutes, until tender and lightly browned. The Tofu 1. Heat 1⁄4 inch of oil over moderate heat in a heavy-bottomed skillet, preferably cast iron. The heat should be between 320¾ and 350¾; if you don’t have a thermometer, test the oil by dropping a pinch of the seed mixture in; if bubbles form rapidly around the seeds, the oil is ready. 2. Dip tofu on both sides into the flour, then into the water, then into the seed mixture until the tofu is well coated with seeds. 3. Lower tofu pieces into the oil. Fry for 3 minutes on one side and about 2 1⁄2 minutes on the second side. 4. Remove from the oil and transfer to paper towels to drain excess oil. Cranberry Relish 2 C. Fresh Cranberries, coarsely chopped 1⁄2 C. Pure Maple Syrup 1⁄2 C. Water 1⁄4 C. Fresh Orange Juice 1 t. Orange Zest, finely grated 1. Mix together all ingredients in a small saucepan. Cover and bring to a boil. Once boiling, uncover and let simmer for 15 minutes. 2. Bring to room temperature and serve over pumpkin and tofu. Sprinkle with seeds. |
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| Gingerbread Cupcakes Recipe by Isa Chandra Moskowitz and Terry Hope Romero Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family. 1 1⁄4 C. All-Purpose Flour 1 t. Baking Powder 1⁄2 t. Baking Soda 3 t. Ginger, ground 1 t. Cinnamon, ground 1⁄4 t. Cloves, ground 1⁄4 t. Salt 1⁄2 C. Vegetable Oil 1/3 C. Light Molasses 1⁄2 C. Maple Syrup 1⁄4 C. SoyMilk 2 T. Soy Yogurt 1 1⁄2 t. Lemon Zest, finely grated 1⁄4 C. Crystallized Ginger, finely chopped 1. Preheat the oven to 350¾. Line muffin pan with cupcake liners. 2. Sift flour, baking powder, baking soda, ginger, cinnamon, cloves and salt in a bowl and mix. 3. Whisk oil, molasses, maple syrup, soy milk, yogurt and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger. 4. Fill liners 2/3 full. Bake for 19 or 22 minutes, until a knife or toothpick inserted into the center comes out clean. 5. Let cool completely before icing. Lemony Buttercream Frosting 1⁄2 C. Nonhydrogenated Shortening 1⁄2 C. Nonhydrogenated Margarine 31⁄2 C. Confectioners’ Sugar 11⁄2 t. Vanilla Extract 1⁄4 C. Plain Soy Milk or Soy Creamer 1 T. Lemon Zest, finely grated 1. Beat shortening and margarine together until well combined and fluffy. Add sugar and beat for about 3 minutes. Add vanilla and soymilk, beat for another 5 to 7 minutes or until fluffy. |
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