It’s November and time to think TURKEY, and other culinary delights.
First, a reminder to mark your calendars for the annual Penn State Poultry Science Club’s sale of Thanksgiving turkeys. The sale is not usually advertised to the public, but somehow last year, it was featured on a local TV program, and all the turkeys were sold within the first few hours! There is no pre-ordering, just get in line BEFORE the sale starts. Last year I wandered over to the Poultry Education Center for my turkey a couple of hours after the sale began. I do this every year, but last year I did not know of the report on the news about the sale. I came home with the very last turkey they had!!! This turkey had just ONE leg, but I bought it anyway, as it was only a PSU turkey that was acceptable at our Thanksgiving table.
The turkey sale is Monday, November 25 from noon until 6 PM and Tuesday, November 26 from noon until 5 PM. Trust me, the turkeys will probably be gone by Monday afternoon!
To go with that turkey on Thanksgiving day, or for any day of the week, try this new recipe I found for Brussels sprouts. You say, “yuck—Brussels sprouts!” I say, like your mother when you were young, “just try it first before you decide you don’t like it.” Brussels sprouts sauteed in olive oil are a delight and so much tastier than those that are steamed, boiled or even roasted, as far as I’m concerned. They are nutty and caramelized!
Shredded Brussels Sprouts
(from the book Too Many Cooks by Emily Franklin)
Sea salt–I use Kosher salt
Wash the sprouts. Peel and discard the first outer leaves, and cut off the rough bottom. Slice the rest somewhat finely, keeping a few bits larger for texture. Drizzle olive oil to cover the bottom of the pan and sprinkle sea salt into the pan. With the heat on high (watch closely–don’t let the oil burn), add the sprouts. Cook for about 8 minutes, lowering the heat to medium after 3 minutes, letting the greens wilt and semi-caramelize until the bits are brown and toasty.