RadioBDC Logo
| Listen Live
 
 
< Back to front page Text size +

Never too early for a Thanksgiving preview

Posted by Sheryl Julian  November 10, 2009 03:14 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

potatocrisps.JPG

I was fiddling with potatoes to decide what to make for Thanksgiving. These are crisps that are quite amazing. You don't have to do anything to them. They're russet potatoes, which are scrubbed, dried, sliced, and drizzled with oil, salt, and pepper.

They're homely before they go into the oven:

potatoslices.JPG

Roast them in a hot oven (425 degrees) for 25 minutes, turn with a spatula and continue roasting for 25 minutes, and you get the crisps.

More homely food that turns golden and delicious:

turkeythighs.JPG

These are plump turkey thighs ($2.99 a pound, each of these weighs about 1 pound, which means 2 for less than $6; that's a good value). They roast nicely and because it's dark meat, they stay moist.

Sprinkle with olive oil, salt, pepper, and some herbes de Provence or a mixture of dried rosemary, thyme, and oregano. Broil them close to the element for 10 minutes to crisp the skin, then lower the oven temperature to 425 degrees and roast for 40 minutes or until a meat thermometer inserted into the thickest part of the thigh (not touching the bone) registers 180 degrees.

If I ruled the world, I'd make Thanksgiving a monthly holiday. Or at least order everyone in my kingdom to roast turkey every month. And invite a crowd. And have some fun.

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives