The Flavors Newsletter – From the Kitchen of Judi Gallagher
Somehow, I feel as though Thanksgiving has already come and gone. Preparing for the holidays on television and magazines can mean taking out the butternut squash recipes and searching for fresh cranberries in August- thus the makings of a creative culinary scavenger hunt. So far, I have prepared five different turkeys with various stuffing, too many hams with glaze to ever fill a year’s worth of omelets and opened enough cans pumpkin pie filling to create a masterpiece metal sculpture at the Bay front.
Yet I find creative inspirations with new ingredients and the edginess of holiday recipes gone “new age”. Why not try roasted fingerling potatoes with truffle oil and sautéed leeks instead of your mother’s mashed potatoes? (Sorry Mom) Roasted corn and edamame succotash sure beats creamed corn and adds a little bite of flavor and crunch.