Spatchcock! Gesundheit…

The turkey is a truly noble bird. Native american, a source of sustenance to our original settlers, and an incredibly brave fellow who wouldn’t flinch from attacking a whole regiment of Englishmen single-handedly! Therefore, the national bird of America is going to be…
–Ben Franklin from the musical, 1776

Are turkeys noble? Or are they silly, vain and colossally stupid? Is their meat sleep-inducing?  Do they come from Turkey? And did the pilgrims really eat them on the First Thanksgiving?

Let’s sort myth from facts as we look forward with Great Anticipation to the big Eats and Dysfunctional Family Show, the Slidin’ into the Holidays, the Day before Black Friday, known in these United States as Thanksgiving.

First of all, Ben Franklin’s line from the musical 1776 is a mishmosh of truth and exaggeration. Franklin did write that the new nation might be better represented by a turkey than an eagle, which he did describe as a thief and a coward, a bird of mischief rather than nobility. In looking at early artwork of the national seal, he said the drawing looked more like a turkey than an eagle. He went on to laud the bravery of our native birds in facing down the British, though he called them “silly and vain” rather than noble. Whether they were brave, near-sighted, kamikaze, or just plain stupid is something history will never know. Continue reading “Spatchcock! Gesundheit…”

The Magic Flourish at Dinner

Since Sandra Boynton has pointed out it is National Cheese Soufflé day, I thought it would be fitting to provide some words of inspiration on one of my favorite dishes to cook. Inspiration is the proper word, since souffler is French for to blow or to breathe, and one definition of it is a “low murmuring sound heard through a stethoscope.” Inspired, meaning to inhale and breathe in; creating, we exhale, breathe out, and offer our culinary creations to the world. The execution of a soufflé is to blow air into a pancake; to take the familiar –eggs, milk, butter, and flour – and transform them into a light puffy honeycombed framework on which to hang flavors of tangy cheddar, mysterious dark chocolate, or exotic Grand Marnier or Meyer Lemon.

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Fond Memories
The first soufflé I ever made was with my dad’s second wife, Mary. She was experimenting with the cookbook and wanted a challenge. She was very nervous because making a soufflé has always had a reputation for being complicated and easy to ruin. I remember us checking the cookbook every five minutes or so, hesitating at choosing which pans to use, peering over the mixture we stirred in the skillet, and later chewing our fingernails watching it in the oven.

Continue reading “The Magic Flourish at Dinner”