Thanksgiving Cooking Chat (circa 1998)

Host: Lynne Rossetto Kasper
Hey, everyone, it's Lynne Rossetto Kasper and we're on the countdown for show time. Dorie -- are you there and how in heaven's name are you?!


Dorie Greenspan
I'm here and glad to be here. Rumor has it that your show is coming to New York -- great news! Can't wait.
Host: Lynne Rossetto Kasper
Dorie -- neither can we -- Dec. 7. are you still touring with the book -- by the way, congratulations -- what a fine job you've done!
Dorie Greenspan
Just back from Buffalo, Albany, Sacramento, Milwaukee -- close to you, yes? -- Detroit -- this afternoon -- and lots of visits to Los Angeles. It's been hectic and fun!
Host: Lynne Rossetto Kasper
Dorie -- this is the one that got me on radio a couple of years ago -- I've already cooked my turkey, sliced it put it back on the frame and frozen it -- how do you suggest I reheat it? what would you have said? this is not a test, dear.
Dorie Greenspan
Good, since I'm a better baker than a roaster. How about reheating it in the oven with gravy or pan juices to keep it moist?
Host: Lynne Rossetto Kasper
that was most diplomatic -- I replied with something similar -- in the spirit of personal growth I would hope today maybe one could say heave it in the garbage and start again. at any rate, I am so glad you can do this -- much thanks.-
Host: Lynne Rossetto Kasper
Dorie, welcome to our first chat session -- are you armed with the secrets of great pies and assorted other fascinating stuff?
Dorie Greenspan
Lynne -- how many people are you having for Thanksgiving? And -- what are you making for dessert?
Dorie Greenspan
Lynne -- No secrets -- I'm ready to tell all
Host: Lynne Rossetto Kasper
We are having the day with friends, but bringing some things -- probably my favorite pumpkin pie
Janet Ray
On Saturday's show, you had a caller who was planning to prepare an elderberry-chipotle glaze for smoked turkey. This sounds absolutely divine. Question #1: Where do I find elderberries?
Host: Lynne Rossetto Kasper
Janet, elderberries best found either in frozen section of supermarket or in specialty food stores. Best without added sugar
Janet Ray
Question #2 How would I go about creating such a crowd-wowing sauce?
Alice Cuva
HELP Dorie -- HELP -- I need ideas for 2 fail-proof (that everyone will like and that are easy to make) dessert recipes to take for Thanksgiving dinner.


Planning the Menu

Try for only one dish needing a lot of last minute attention. Usually, the turkey. Everything else might be done in advance and simply reheated.

Family traditions come first. Perhaps check with elderly relatives about what dishes have been lost through the years that they would love to see on the Thanksgiving table again.

Consider sharing the cooking, asking everyone to prepare one dish, making this a truly communal meal. Or gather together friends and family to cook together.


Host: Lynne Rossetto Kasper
Janet, an educated guess on sauce -- take panjuices of turkey, blend in chipotle chile in adobo (canned in sauce) and reduce. Adjust seasoning and stir in elderberries at last moment. You could have basted bird with juices from can and berries.
Dorie Greenspan
Alice -- Have got a cake for you -- it's a 5-minute wonder -- you need a bowl a whisk and an oven -- no experience. It's a lemon loaf cake -- the recipe is on The Splendid Table's web site, in Baking with Julia, my new book and available through the Land O Lakes Holiday Bakeline -- give them a call -- 1-800-782-9606 and they'll send you a recipe leaflet -- FREE
Kenneth E. Feirer
Hey, would like a stuffing recipe for Turkey with sage and sausage meat and bread stuffing.
Host: Lynne Rossetto Kasper
Kenneth -- think browning lots of onion, little celery with fresh sage leaves and crumbled sausage, stir in garlic -- pour off fat and stir in some good stale bread, seasoning and stuff
Nancy Fushan
Question: Does a free-range bird need more basting?
Host: Lynne Rossetto Kasper
what do you think Dorie? I think it depends on the bird -- free range doesn't always mean dry -- cook breast down, slow oven and be generous with the wine.
Kenneth E. Feirer
Have another request. I remember sweet potatoes with rum and brown sugar. Do you have that in your mind?
Host: Lynne Rossetto Kasper
Nancy -- what inspired you to free range?
Dorie Greenspan
Lynne -- I've actually had more success with free-range than -- what should we call the other? -- although I always cook breast up -- turning is tricky -- easy to tear the skin.
Janet Ray
How bout blowing off the whole thanksgiving feast idea and making it into turkey drummies?
Alice Cuva
Janet, bad idea -- I love thanksgiving!
Nancy Fushan
I've been trying to do more organic cooking
Host: Lynne Rossetto Kasper
Ken, we've got a lot of things on our minds -- bake the potatoes, scoop out and then boil down dark rich rum with the brown sugar until syrupy I throw a little chile in there and black pepper..
Dorie Greenspan
Janet -- how about getting someone else to bring the turkey?
Host: Lynne Rossetto Kasper
Dorie --what do you do with sweet potatoes--rum and sugar? This could change the world as we know it.
Dorie Greenspan
Lynne -- rum and brown sugar, yes -- no marshmallows -- never -- and always butter and nutmeg


Lynne's Turkey Tips

USDA Meat and Poultry Hot Line: 1-800-535-4555

Buying the Bird:
Use hormone and antibiotic-free, free-range turkey if at all possible.


I would call 911, myself. --mod
Host: Lynne Rossetto Kasper
Dorie, you've been on tour with your book--what are you hearing from folks--what are they worried about re: thanksgiving?
Host: Lynne Rossetto Kasper
Dorie-- here, here. Where did this marshmallow business begin?
Dorie Greenspan
Lynne -- the same thing every year -- how to get it all done -- can you imagine how the pilgrims managed without a freezer?
Dorie Greenspan
Lynne -- didn't the marshmallow business begin with my mother?
Adam Cooper @ 204.180.196.108
Dorie - my mom makes great desserts. Any favorites that I should have her try?
Nancy Fushan
I thought it was MY mother!
V.Staudte @ 192.203.201.154
Lynne, what kind of light appetizer would you recommend for those who make a whole day of Thanksgiving?
Dorie Greenspan
Nancy -- sorry -- I think my mom had the lock on marshmallows and canned fruit cocktail -- thank goodness my grandmother was a great cook
Host: Lynne Rossetto Kasper
Dorie-- and no microwave this is a real pressure we are all supposed to be wunderkind on this day. (did your mother begin the marshmallow thing? Was she the one with the green beans and onion rings, too?)
Alice Cuva
Dorie, do you actually cook stuff ahead of time and freeze it?
Kenneth E. Feirer
Let's form a committee to ban marshmallows
Dorie Greenspan
Adam -- my favorite dessert is a cake I call 15-minute magic -- lots of chocolate and crumbled amaretti -- almost like a brownie -- even better than a brownie< HR> Host: Lynne Rossetto Kasper
V.staudte -- keep it light. raw vegetables, salted almonds --this is always a tough one-- think chunks of good American cheddar with apple -- but small l quantities.
Janet Ray
Kenneth, How would you make s'mores then?
Host: Lynne Rossetto Kasper
Dorie how do you do 15 minute magic?
Dorie Greenspan
V.Staudte -- for a light appetizer, why not try a gravlax -- great because it must be made ahead
Host: Lynne Rossetto Kasper
Dorie -- a great idea but how about some Americana?
Alice Cuva
Dorie, what's gravlax?


Lynne's Turkey Tips

For safety, defrost frozen birds in the refrigerator (never at room temperature), figuring 2 to 3 days.

If speed is of the essence, defrost in a sink full of ice water, changing water frequently.

A safe bet is keeping fresh turkey no more than 2 days. Keep it cold at all times.


Dorie Greenspan
Lynne -- I'll e-mail you the full recipe tomorrow -- it's made in the food processor -- need to know how to push a button -- and it's swell -- I'll get it to y ou.
We'll post Dorie's emails to the Web site in a few days --mod
Host: Lynne Rossetto Kasper
Is anyone out there wondering how to roast the turkey without all the pitfalls -- you know -- dry breast not on time, etc.?
Dorie Greenspan
Lynne -- how bout a gingerbread cake for Americana -- Johanne Killeen did a great gingerbread babycake -- a cake per person -- the recipe's in Baking with Julia
Kenneth E. Feirer
What do you mean s'mores
Adam Cooper @ 204.180.196.108
Dorie- sounds great! does the bakeline have that recipe?
barry @ dcc03945.slip.digex.net
okay my names not really "
Host: Lynne Rossetto Kasper
Kenneth, you don't know s'mores? were you ever a Boy Scout?
Alice Cuva
Graham crackers, milk chocolate and fire-burnt marshmallows, Ken
vstaudte @ 192.203.201.154
Yes, Lynne, I'm a first time turkey baker. I need all the help I can get.
Dorie Greenspan
Adam -- I'll give it to them and you can give them a call -- 1-800-782-9606 -- they'll be open until Dec. 24 -- 8-6 central time
Host: Lynne Rossetto Kasper
Dorie -- ginger bread is such a fine idea -- individual ones even better. any thoughts on flavoring with several kinds of ginger?
Dorie Greenspan
Kenneth -- you don't know about s'mores 'cause you probably weren't a girl scout -- graham crackers, chocolate, those marshmallows again and a campfire
Host: Lynne Rossetto Kasper
Vicki, please be more specific - what do you want to know?
Dorie Greenspan
Lynne -- Johanne Killeen flavors her gingerbread with black pepper, ground ginger and brown sugar -- I like to add a little dry mustard -- heat's good in gingerbread -- fresh grated ginger's good, too
Alice Cuva
Lynne, what other kinds of ginger are there?
Host: Lynne Rossetto Kasper
Dorie, where do you stand on the cooking stuffing in the bird or outside issue?
vstaudte @ 192.203.201.154
Lynne, what's best to ensure that your turkey is moist? I've heard it makes a big difference just in how you lay it in the pan.
Host: Lynne Rossetto Kasper
Alice -- delicious kinds -- candied, crystallized, dried, fresh, Dorie -- help!
Dorie Greenspan
Lynne -- I'm an inside - outside person -- I always stuff the bird -- love the juices in the stuffing -- and then put the extra in a casserole to bake in the o ven
Nancy Fushan
Lynne--how long do you roast breast-down?
Host: Lynne Rossetto Kasper
V.Staudte -- you're right -- breast side down in a shallow pan keep heat around 325 Nancy -- rub a little oil or butter in pan to keep breast from sticking. flip over bird during last 30 minutes to brown evenly -- it works!
Dorie Greenspan
Alice -- the most commonly used ginger is probably the ground/powdered ginger you buy in supermarket -- check it -- if it doesn't smell pungent it won't have the flavor
Kenneth E. Feirer
No one mentioned the importance of basting to keep it moist.
Dorie Greenspan
Lynne -- are you a fan of roasting the turkey with its breast covered in butter-moistened cheesecloth?
Alice Cuva
Yum -- I love raw ginger on sushi -- I'll try the other kinds but I don't know what to cook it with?
Nancy Fushan
Lynne: how many cooks does it take to flip a 14-lb bird?
Dorie Greenspan
Kenneth -- baste -- yes!
Janet Ray
Nancy, three. One to flip the bird, and two to talk about the best wine for the moment
Now, Nancy. --mod
Host: Lynne Rossetto Kasper
Nancy -- one with 3 hands and a degree in acrobatics or 2 with a lot courage and medical insurance.
Dorie Greenspan
Alice -- for a treat -- chop a VERY LITTLE BIT of crystallized ginger and put it in your favorite chocolate chip cookie recipe


Lynne's Turkey Tips

For safety, defrost frozen birds in the refrigerator (never at room temperature), figuring 2 to 3 days.

If speed is of the essence, defrost in a sink full of ice water, changing water frequently.

A safe bet is keeping fresh turkey no more than 2 days. Keep it cold at all times.


Alice Cuva
Dorie, thanks who would have thought?
Host: Lynne Rossetto Kasper
Dorie -- thanks -- what a fine zing for chocolate chips. does anyone have a different take on flavoring pumpkin pie?
Adam Cooper @ 204.180.196.108
Dorie - your dessert idea sounds great. any suggestions for appetizers?
Janet Ray
Do you have a good recipe for chocolate chip/Christmas cookies?
Host: Lynne Rossetto Kasper
everyone out there -- who is afraid of making pie crust? we have the expert here -- Dorie Greenspan -- join in.
the mod is afraid of pie crusts.
Janet Ray
To lard, or not to lard?
Dorie Greenspan
Lynne -- re pumpkin pie -- instead of the usual dose of heavy cream, try eggnog -- great flavor combo
Kenneth E. Feirer
Pumpkin pie with cardamom
Host: Lynne Rossetto Kasper
Dorie -- eggnog -- shall try it this week -- moderator wants to know if you will be his mom? when he gets a look at you he may have other ideas.
Dorie Greenspan
Mod -- the key to pie crusts -- aside from courage and practice -- is to keep everything cold -- really cold -- chill the dough after you've made it -- and chill it after you've put it in the pan
Host: Lynne Rossetto Kasper
Kenneth -- have you ever tried toasting the cardamom?
So I can make pie crusts on the back porch this winter --mod
Dorie Greenspan
Mod -- do you think you'll like having a 17 year old for a brother -- our son Josh has always wanted an older brother
Janet Ray
Lynne, I bet that makes your house smell good.
Host: Lynne Rossetto Kasper
Dorie: do you have formula for flour to fat ratio? and a fat preference?
I'm actually 14 myself -- mod
Liz Fleischman @ ppp-26.ts-3.nyc.idt.net
Dorie: I love cardamom! What are some other desserts to try using cardamom?
Dorie Greenspan
Mod -- the back porch in Minnesota -- not a bad idea, but ...
Janet Ray
The moderator is a hacker.
Host: Lynne Rossetto Kasper
Janet -- sure does -- the other trick is cinnamon sticks simmering in cider on the stove -- it tastes good -- but aroma is better.
Kenneth E. Feirer
Good thought about roasting. Works for the other spices. Thanks
Host: Lynne Rossetto Kasper
Liz, hi -- welcome -- what are you doing for Thanksgiving?
Janet Ray
I wanna have a cybermeal with you guys.
Dorie Greenspan
Liz -- when plums come around again -- try baking them with cardamom -- and use cardamom when you're making sweet braided breads like pulla
Janet Ray
What's pulla?


Lynne's Turkey Tips

Never stuff until just before going into the oven.

Roast in a large, shallow pan, not a deep one.

For juicier breast, roast breast down for 2/3 of time.

Baste with pan juices and dry wine, cider, or broth for delicious pan juices.

A little stuffing in the pan juices makes for better gravy.


Host: Lynne Rossetto Kasper
Dorie -- what is pulla and where does it come from?
Dorie Greenspan
Janet -- it's the Scandinavian version of challah -- or maybe it works the other way around -- it's a sweet egg bread -- there's a recipe from Beatrice Ojakang as in Baking with Julia -- great for the holidays -- make it like a wreath.
Somehow food that can be a wreath doesn't sound edible --mod
Host: Lynne Rossetto Kasper
So it's not eastern European -- it's Scandinavian. Dorie have you worked with ground cassia bud?
Host: Lynne Rossetto Kasper
Everyone -- what's your favorite turkey leftovers -- we're hearing turkey enchiladas and hash -- let's have more
Dorie Greenspan
Lynne -- ground cassia bud -- no -- tell me about it
Janet Ray
Hey, mod, ever eat a pine tree?
Not exactly, Janet, but I have chewed spruce gum.
Janet Ray
Some parts are edible...
Host: Lynne Rossetto Kasper
Cassia bark is what generally makes the cinnamon we have here in USA the bud is hard and extremely fragrant -- an old substitute for cinnamon that I find a lot more interesting.
Kenneth E. Feirer
"Joy of cooking" baking powder crumb coffee cake add cardamom
Dorie Greenspan
Mod -- re wreath-like food -- it's a bread, braided and made into a circle -- wreath sounds so much nicer for the holidays, no?
Host: Lynne Rossetto Kasper
Kenneth -- what are you cooking for the big day?
Dorie: My family would put candles in the middle of it --mod
Host: Lynne Rossetto Kasper
does anyone have a favorite vegan recipe for thanksgiving?
Janet Ray
Sounds good, Kenneth
Dorie Greenspan
Lynne -- have you used "real" cinnamon -- the flavor is milder than what you find most often and the stick is softer --
Adam Cooper @ 204.180.196.108
Dorie - where's a good place to get baking recipes?
Kenneth E. Feirer
For you cardamom nuts. Whole is better. Grind it yourself in a blender. Get it in Arab stores.
Dorie Greenspan
Mod - I like your family -- candles are a great idea -- edible centerpieces are swell
barbara cuva @ pa2dsp23.srq.infi.net
Dorie-I think Adam Cooper is joking
Dorie Greenspan
Kenneth -- have you ever tried adding cardamom to your coffee?
Host: Lynne Rossetto Kasper
Dorie -- yes -- it's gentle and flavors in an almost unexpected way. cassia has a hint of black pepper you could rub it into the turkey skin -- i use it on pork


Lynne's Turkey Tips

Season bird overnight with a blend of flavorings (maybe fresh herbs, garlic, shallot, and/or onion, with some olive, or whatever is your tradition), spread under the skin.

I like stuffing inside the bird.

Roast at 325 degrees, basting often, about 15 minutes per pound, or until thigh reads 170 to 175 degrees on an instant reading thermometer. Rest 10 minutes before carving.

Immediately remove stuffing from the hot turkey.


Dorie Greenspan
Lynne -- Will I find cassia in my local specialty market?
Host: Lynne Rossetto Kasper
we are giving an award for the ultimate thanksgiving horror story -- any takers?
Lynne -- horror -- where do I begin. And Dorie thinks she'd LIKE my family. --mod
Kenneth E. Feirer
Dorie, I'm a nut for it. my Arab friend got me hooked putting cardamom in coffee. also tried in cocoa. Good with a bit of vanilla.
Dorie Greenspan
Kenneth -- thanks for the ideas
Host: Lynne Rossetto Kasper
Dorie -- cassia can be mail ordered from a spice company in Milwaukee, WI -- they actually grind the bud themselves -- was a Victorian England favorite for spice cakes if I recall correctly --
Janet Ray
I spent Thanksgiving by myself in Penn Station once. Ate about 10 soft pretzels
Dorie Greenspan
Lynne -- I've seen a lot of recipes recently for brining turkeys -- any thoughts?
Kenneth E. Feirer
Isn't cassia also called sumac?
Host: Lynne Rossetto Kasper
Kenneth -- who are you? the vanilla and cardamom sounds so fine
tres tragique, janet --mod
Host: Lynne Rossetto Kasper
on, Janet -- poor woman!
Janet Ray
Then there was the Alka Seltzer course for dessert...
You should have tried it with cardamom, Janet --mod
SARAH PIERCE-RUBIO @ 202.st-louis-004.mo.dial-acces
Lynne: What wines do you recommend to go with the turkey?
Host: Lynne Rossetto Kasper
Kenneth -- sumac is a different plant -- different taste cassia supposed looks like cinnamon tree
Kenneth E. Feirer
Lynne, Just a guy who keeps on trying. Just love to cook and try.
Dorie Greenspan
Janet -- to bad you weren't stuck in the Denver airport -- the pretzels there are great -- every airline employee knows about them -- the only airport store with a steady line
Janet Ray
Great idea mod! Maybe next time...
Host: Lynne Rossetto Kasper
Dorie - what is your favorite brand of chocolate to cook with?
Janet Ray
Perhaps I'll fly to Denver for thanks?
Host: Lynne Rossetto Kasper
Kenneth -- keep trying -- you're making us all hungry.
Dorie Greenspan
Lynne -- I've been working with Valrhona chocolate lately and I'm hooked
Janet Ray
Dorie, where do I find Valrhona choc?
Nancy Fushan
Dorie--what's the Valrhona like?
Host: Lynne Rossetto Kasper
Sarah -- check out our menu -- I must have my sweet potatoes, stuffing and green beans. Dorie -- what are your can not live with out accompaniments to the bird?
the menu will be on the Web site: http://www.splendidtable.org
Dorie Greenspan
Nancy and Janet -- Valrhona chocolate has a very high cocoa content -- deeply chocolatey -- and very expensive (wish it weren't, but it's worth it) -- William - Sonoma has it
Host: Lynne Rossetto Kasper
Any more horror stories -- we've left Janet in Penn station with soft pretzels -- anyone else?
I've been left with my biological family --mod
Janet Ray
Does it come in bars or powder?
barbara cuva @ pa2dsp23.srq.infi.net
Dorie-I have a friend who made her first turkey stuffing
Dorie Greenspan
Lynne -- just want to remind everyone that if they run into any baking problems over the holidays, they can call the Land O Lakes holiday bakeline -- 1-800-782-9606 -- lots of enthusiastic bakers to answer questions
Host: Lynne Rossetto Kasper
dear moderator: we mourn with you.
Dorie Greenspan
Mod -- would you and your biological family like to come to dinner for T-giving?
Dorie: Just me. They can stay here. --mod
Host: Lynne Rossetto Kasper
bonding on the splendid table -- I am so please
Dorie Greenspan
Janet -- the chocolate comes in bars and large blocks -- there's also cocoa powder
Host: Lynne Rossetto Kasper
seriously folks -- what are you doing with the leftovers?
barbara cuva @ pa2dsp23.srq.infi.net
Lynne-Oops let me continue her first turkey and used sugar coated corn flakes instead of regular corn flakes for the stuffing
Janet Ray
I bet that makes a great ganache, eh?
Dorie Greenspan
Lynne -- I give my leftovers away -- everyone goes home with a turkey bag
Host: Lynne Rossetto Kasper
Barbara -- you get the award! Are you working for Kellogg's it could have been cocoa puffs much thanks.
Janet Ray
That's a Tony Tiger Horror Hall of Famer, there Barbara.
Nancy Fushan
Lynne--did I miss an answer to the wine inquiry?
Host: Lynne Rossetto Kasper
Dorie -- generous but not very bright. how will you survive the weekend -- my husband would divorce by Sunday.
Host: Lynne Rossetto Kasper
Nancy what wine inquiry?
Kenneth E. Feirer
What is a ganache?
Dorie Greenspan
Lynne -- after living with the turkey all day -- it's enough -- fortunately my husband shares the sentiment
Nancy Fushan
Someone asked about a wine suggestion for turkey dinner
Host: Lynne Rossetto Kasper
Dorie -- Kenneth's ??? is a natural -- take it away.
Dorie Greenspan
Kenneth -- ganache is another word for heaven -- it's a mixture of melted chocolate and heavy cream -- you can make it thick or thin -- use it to glaze or frost a cake -- make truffles out of it -- it's even good spread on bread
Host: Lynne Rossetto Kasper
Kenneth -- and spread on people -----
Host: Lynne Rossetto Kasper
Several wine possibilities -- something soft, mellow and red like a merlot or for more elegance an delicate Bordeaux or California cabernet. if you must have white -- think a big chardonnay.
Alice Cuva
Wait for the ceremony Lynne, when I was a student in Paris, I made my first thanksgiving dinner for my foreign friends and bought a fresh turkey and didn't ever see a quill on a Butterball -- tried to pluck the quills with tweezers!
Dorie Greenspan
Lynne -- I'm with you on the suggestion to drink red wine with turkey -- it's great with the turkey, but even better with the sides
Kenneth E. Feirer
Lynne, OH!
Laughs
Dorie Greenspan
Alice -- at least you plucked the quills -- my mother left them on once -- the smell --
Host: Lynne Rossetto Kasper
Alice -- another award -- I once asked a class if they could spare any fresh chicken (farmers in group) and ended up with 20 live ones in the back of my car.
more laughs
Dorie Greenspan
Lynne -- the picture of you and 20 chickens ...
Host: Lynne Rossetto Kasper
We near the end of our time -- any last questions or comments?
Kenneth E. Feirer
Okay guys, finish the story. What you do with 20 live chickens?
Dorie Greenspan
Lynne -- it's been great chatting with you and yours -- and Mod -- what can I say?
Kenneth E. Feirer
It was great. A lot of fun and laughs look forward to it again.
Host: Lynne Rossetto Kasper
Kenneth -- found a kind butcher and cried a great deal we'd become friends.
Host: Lynne Rossetto Kasper
hey, everyone -- much thanks for joining in and Dorie, you are a pleasure -- much appreciation and have a great Thanksgiving.
This concludes this evening's Minnesota Public Radio chat about holiday cooking with Lynne Rossetto Kasper of The Splendid Table and her guest, Dorie Greenspan, expert baker and author of the just-published Baking with Julia.

Our thanks to Amanda Huron and Soundprint Media Center for hosting the chat. Behind the scenes at Minnesota Public Radio tonight were John Pearson, Janet Ray, Sally Swift and Alison Circle.

Tags: 
Kitchen

Featured recipe

Top Recipes

Featured recipe