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What's Cooking November 2009?

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Written by Team Project Foodie   
Sunday, 01 November 2009

ImageThis month's "What's Cooking" is special - November marks the beginning of the holiday cooking frenzy.  Sadly, this month is also special because it brings the last issue of Gourmet magazine.  Below, Carolyn Jung gets the honor of telling you what the final issue contains, but all of us here at Project Foodie will miss Gourmet…

Gourmet - recipe list

ImageI feel like I should wrap both arms around this issue and never let go. After all, it's the last issue of the iconic food magazine that began way back when in 1941. There is, of course, no good-bye note at the front of the magazine written by Editor-in-chief Ruth Reichl, not when the decision to close the magazine caught its entire staff by surprise. But there are plenty of recipes sure to tantalize. The Thanksgiving issue is one we all wait for. And this one doesn't disappoint. There's something for everyone to make the celebrating more delicious, from a vegan chocolate cheesecake and vegetarian shepherd's pie to the carnivore-loving, bacon smashed potatoes and roast turkey with cream gravy. This holiday, cook a recipe out of this issue, and celebrate the legacy that was. - written by Carolyn Jung

Recipes to try:

Spice cake with caramelized pears and maple buttercream. It's layered with brandy-spiked pears for the crowning touch.

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Veal cakes on silky eggplant. It's a delightful combination of crispy and tender, and it only takes 35 minutes to whip up.

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Fine Cooking - recipe list
ImageThe theme of the October/November Fine Cooking is Fall Harvest. This issue is packed with ideas to help you make the most of this special time of year.  In addition to reviewing ways to make your Thanksgiving Dinner less stressful, learn the art of pie making, which five fish you shouldn't feel guilty about eating (Arctic Char, Black Cod, Atlantic Mackerel, Pacific Halibut, and Striped Bass), and a new, improved way to make the that classic French Onion Soup. - written by Heather Jones

Recipes to try: 

Fresh pear pie with dried cherries and brown sugar streusel - There really is nothing like a great piece of pie and producing a good one really is an art; let's see if I can pull off my own masterpiece with this one.

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Chocolate Bark with Ginger and Pistachios - This delicious chocolate treat with crystallized Ginger that gives it a bite would make the perfect parting gift for dinner guests or a much needed sweet treat for yourself.

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Food Network Magazine - recipe list

ImageFor this Food Network's Thanksgiving issue, the theme is anything goes. Want turkey, but are tired of the traditional preparation? Then how about a turkey roulade with instructions on how to butterfly a turkey breast, fill it, and tie it up. Don't have a large enough oven to accommodate a bird? Butterfly it and it will fit. There's enough variety in this issue that every cook should find several recipes to inspire them. Other stories worth mentioning include several unexpected dishes prepared in a slow cooker, a new take on fish and chips, and a fall Cuban feast. - written by Sophia Markoulakis
 
Recipes to try:
Mushroom Pies with Pear Salad would make a great first course this Thanksgiving.

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Turkey Roulade with Swiss Chard is a new way to serve turkey this Thanksgiving.

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Butterflied Turkey with Apple-Cranberry Glaze is perfect for those who don't have a large enough oven to accommodate a big bird.

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Fried Brussels Sprouts with Walnuts and Capers is packed with flavor and pizzazz.

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Saveur - recipes list

ImageThe "Thanksgiving issue'' serves up a story about a Kansas farmer dedicated to raising rare breeds of turkeys, as well as a deliciously inclusive article about how Americans celebrate Thanksgiving across the nation. For those who like it hot, there's a primer on the art of making kimchi with recipes to preserve your own cabbage, radishes, and cucumbers Korean-style. Also find a fun list of "30 Food Firsts'' -- key moments in culinary history -- that includes blurbs on the first widely televised cooking show ("The French Chef,'' of course) to the birth of fast-food (the opening of the first McDonald's in California in 1948). - written by Carolyn Jung

Recipes to try:

Sabich, a vegetarian sandwich based on a traditional Shabbat breakfast of Iraqi Jews. It's a delightful melange of fried eggplant, tea-steeped hard-boiled eggs, tahini, mango relish, parsley, and cucumber salad.

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Brussels sprouts with chorizo, which sounds even better than the usual bacon.

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Food & Wine - recipe list

ImageI couldn't wait to see the November issue of Food and Wine to come for one reason, I needed to know what wine to have with Thanksgiving dinner this year.  For many years now it's been Pinot Noir with Turkey and Prosecco with dessert, but I was ready to shake things up a bit and I couldn't wait to see what Food & Wine suggested.  In addition to the Pinot Noirs, Sauvignon Blancs, and Roses that were recommended, this month's issue also features new twists of Thanksgiving favorites. Instead of the same old sweet potato casserole try Five-Spice Glazed Sweet Potatoes with Walnut Toffee, or a Vanilla and Cider Panna Cotta instead of Pumpkin Pie. - written by Heather Jones
 
Recipes to try:

Minestrone with Black-Eyed Peas and Kidney Beans - One of Chef Peel's new recipes that will surely become one of my own family favorites.

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Buttermilk-Parmesan Biscuits - Because they will be perfect with that Minestrone soup.

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Bon Appetit - recipe list

ImageIt's expected that the November issue of Bon Appetit would be all about the Thanksgiving holiday and the food surrounding it. In this issue, Thanksgiving recipes are organized by dish with multiple menu themes available. It's Bon Appetit's way of trying something new, and many of the recipes capitalize on newly discovered or rediscovered ingredients or simply rely on tried and true ideas. Bread and dessert stories contain solid recipes that can be served anytime this fall and winter. The Prep School column has some great tips on creating a lattice top (for pie) and grill-roasting a turkey. - written by Sophia Markoulakis
 
Recipes to try:

Grilled Turkey with Toasted Fennel and Coriander and Fresh Thyme Gravy would be a great recipe to pass off to the expert griller in the house, freeing up the oven for other dishes.

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Potato and Autumn Vegetable Hash is a nice way to mix autumn favorites like beets and squash together in one dish.

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Broccolini with Smoked Paprika, Almonds, and Garlic would be delicious served with a Spanish-themed menu, including tapas in place of traditional side dishes.

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Sunset - recipe list

ImageSunset has some refreshing twists on the time-honored Thanksgiving meal, starting with the cover photo and story: Have the butcher cut up your raw turkey, then roast it at home in pieces. A clever idea that saves time, keeps the breasts more moist, and makes a lot of sense especially if you bake your stuffing separately from the turkey. The November issue features other creative approaches to Thanksgiving--three distinct menus. The Five-Star Modern menu introduces a butterflied grilled turkey, and pancetta-sourdough-apple stuffing among other yummy choices. The Traditional 2.0 menu has a pearl onion and celery stuffing with juniper and garlic, and mascarpone chive mashed potatoes; both sound delicious. And the Splendid Vegetarian menu includes sweet-potato gnocchi with mushrooms and spinach, and flaky feta tart paired as main dishes. All three menus have wine suggestions. It's odd to end a review with starters, but Sunset's low-fat hors d'oeuvres are worth a try. I especially like the sound of the roasted red pepper and walnut dip, and the smoky salmon chive spread. So many recipes, so little time! - written by Rita Held

Recipes to try:

Mascarpone chive mashed potatoes. Mascarpone cheese with a background of bay leaf, and fresh chives stirred in at the end, adds a delicious twist and sounds too good--and easy--to pass up.

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Sweet-potato gnocchi with mushrooms and spinach is a mix of mushrooms--chanterelle, cremini, oyster, king trumpet and matsutake--seasoned with thyme. Although this is rather labor-intensive, the gnocchi can probably be made a day ahead. If not for Thanksgiving, I will try this recipe sometime this fall!

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