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.