"Do-Ahead Holidays"
November 19,
2009 - Vol 1, Issue 19
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| Farmer's Market
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2010
DBA
Farmer's Market The Elko DBA is
working on an annual Farmer's Market to start in July of
2010. If you interested in volunteering, becoming a
vendor, or would just like general information, email
Amber at: elkofarmersmarket
@yahoo.com
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| Feed a Family
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Bring a
Bag
and Feed a Family.
Each time you make a
purchase and bring your own bag, we will drop a dime in
a jar on our counter. All dimes collected from the jar
will be donated to the F.I.S.H. Food bank to feed
Northeastern Nevada families in need.
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Thanksgiving
Plans?
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If
there's ever a time for planning and developing a
strategy in the kitchen, it's the holidays! Our everyday
lives are such these days that putting together a
multi-course meal for a small crowd is outside of our
normal repertoire.  Much of what is usually discussed
for the home kitchen is based on speed and ease, not
necessarily grand and multi-faceted events. Even if
you're a daily chef in the kitchen, the dynamics of
multiple dishes in larger quantities can be challenging.
Kitchen strategies that work quite well on a daily basis
may not translate to the holiday kitchen. In this issue,
we feature dozens of tips for cooking holiday meals with
ease and enjoyment. Our featured cookbook author, Diane
Phillips, the "Do-Ahead Diva" leads the way with her
book, Happy
Holidays from the Diva of Do-Ahead. You'll be
able to put her three featured recipes to work
immediately giving you a great head start to
Thanksgiving and the other holidays
ahead.
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Current Holiday Specials
at Cucina Fresca
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Take advantage of our
in-store specials and mail-in-rebates for many of our
name-brand lines of cookware, cutlery, and
appliances. During the holiday season, we are
featuring incredible deals on  select items from:
- Wusthof
- Cuisinart
- Emeril Cookware
- Waring Pro
- KitchenAid
- LeCreuset.
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| November Wine of the
Month |
Irony 2006
Pinot
Noir
$14.00
We think this is
a great pick for your Thanksgiving
meal!
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Cucina Fresca's Online
Holiday Shopping Options
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View our Holiday Gift Basket
Brochure! |
Upcoming Downtown
Business Association Event
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E-News Drawing
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If you
receive our newsletter, you will be entered into a
drawing each month for a great prize for your
kitchen. Check here each month to see if you have
won, if so, come in to collect your prize!
October's
winner: Matt & Tanya
Griego
Congrats, come by anytime to pick up your
prize! | | |
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Hosting
Thanksgiving
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It seemed
a good idea at the time, "Let's have Thanksgiving at our house
this year!" One week away, and reality is starting to set
in. It's not too late to pull off a lovely, enjoyable
day with a great meal as the centerpiece of the
celebration!
 Develop a Menu Plan -
Choosing the menu is your first line of defense for a doable
Thanksgiving. There will be a list of traditional must-haves,
but beyond those favorites, there'll be some choices to be
made. Decide upon a menu that passes the following tests:
- Will there be enough food for everyone? Too much
food?
- Will the vegetarians and vegans have choices?
- Will my refrigerator hold everything adequately?
- How will oven space be managed?
- Do I have the right size of cooking and baking
dishes?
Say
"No" - Most of us have more ideas for the holidays than
there are hours in the day! Choosing carefully among the
celebration options is key to realizing enjoyment instead of
"frazzlement." Once you've made a list of plans, take a red
pen to it and cross off a few items. Keep a note card around
entitled, "Thanksgiving 2010"; place "extra ideas" and
last-minute inspirations on this card and quickly do away with
any guilt about not "doing it all."
Say "Yes" - When one of your
guests politely asks, "What can I bring?" Take them up on the
offer and let them know what they can bring. Have a few ideas
in mind so that they can choose according to their budget,
time available, and skill level. People love to share and
participate; allow them the honor by saying "yes!" to their
kind offer.
 Preset the Table - Set the
table a day or two ahead of time. Place a second tablecloth
over the set table to keep it clean and in pristine order.
While setting the table, touch-up any silver, remove any spots
from stemware, and press the tablecloth and napkins. Setting
the table ahead will give you an idea of the space remaining
for the centerpiece and any place setting
decorations.
Plan and
Set Out Serving Dishes - With your menu in hand, set
out the serving dishes and utensils. Inevitably, some of these
dishes are used so infrequently that they may requiring some
cleaning. With a pad of sticky notes in hand, note what goes
in each dish. This notation will remind you what food goes in
what dish in those hectic last minutes, and will enable
kitchen helpers to lend a useful hand. Pair a serving utensil
for each serving dish ahead of time.
Incorporate "Do-Ahead"
Techniques - Review your menu and deploy some of Diane
Phillips' Do-Ahead thinking. Examine which recipes can be made
up to a certain point, then held until the day of the event.
 Organize Your Spouse and
Kids - For some families, cooking together is
common; for others, it just doesn't happen naturally. Have a
pre-game conference with your family several days ahead of
Thanksgiving. Explain their role as "co-hosts" and
specifically articulate your thoughts and expectations.
Negotiate just who will do what, and when. You'll gain some
help, and they'll gain some appreciation for your efforts on
behalf of the event.
Put the Guests to Work - We
think some of the best times of the holidays are in preparing
the food celebrations in the kitchen together. So when someone
asks, "How can I help?" be ready with an answer and a specific
list of tasks. Set up the scene for success with some advanced
thought; create work stations with a copy of the recipe and
all of the bowls and utensils
needed.
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An Interview with the Diva of
Do-Ahead
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Diane
Phillips has earned her reputation as the "Do-Ahead Diva"
through many successful years in the kitchen as the consummate
hostess. In addition to the book featured in this issue, Diane
is the author of several cookbooks, each with a "do-ahead"
emphasis. Throughout her writing, enjoyment is paramount.
We posed the following questions to Ms. Phillips
and tapped into her wisdom just in time for this
Thanksgiving:
 1. How did you become the "Do-Ahead
Diva"?
My entertaining style has always looked
casual, but in reality it was the result of planning to do
everything ahead and then enjoying the party. I began
acquiring the name Diva of Do-Ahead when I started teaching
students how to make their dishes ahead of time and then enjoy
their parties. This resulted in two books that give
readers all the tips and tools they need to pull off the
perfect party or holiday gathering without all the extra
stress.
2.
What's your favorite "do-ahead" trick for
Thanksgiving?
Don't forget the non-food related
tasks. Set the table a few days before and cover it with a
sheet so that the dog/cat/children don't get at it. It's one
less chore to do on Thanksgiving. Also if you are having a
buffet, get all the dishes out and figure out where they will
go on the table---the last thing you want is to realize that
they don't fit on the table when you have hot food in them.
Then label the space where that dish will go on the table and
put a sticky note there so that when someone says, "can I
help?" You can say, "Place this where it's noted." Don't
forget butter, salt, pepper, and other items that your family
may want for the holiday. Give yourself permission to order
dessert or baked goods, or a veggie platter that you don't
have time to prepare. If you only have time to make a couple
of things ahead, make the gravy and mashed potatoes--those are
the last minute freak outs we remember with mom and grandma,
resulting in lumpy gravy and watery mashed potatoes.
 3. Thanksgiving is one week
away, what would a good "do-ahead" strategy be given the short
timeframe?
Each night make one or two things ahead
(after dinner---your kitchen is still awaiting clean up and
one or two dishes won't add that much to your clean up time).
Follow the do-ahead count-down in Happy Holidays--when I first
started teaching this class, I told students to start the
Saturday before Thanksgiving and make one or two dishes ahead
and then refrigerate or freeze---that still holds true today.
4. Have
you ever had an entertaining experience that was a "learning
experience" instead of a smooth success?
One night
we had a large group for dinner, and I was serving seafood
Florentine a sumptuous dish of creamy seafood on a bed of
spinach. One of the guests announced when we were all seated,
"I'm allergic to dairy"--- I was a new bride and felt
terribly, but made do with rice and salad for this person.
Then I realized it wasn't my responsibility to ask each person
if they were allergic to something, this person should have
told me before coming---I felt embarrassed, but now I always
ask people if there is anything they don't eat. That solves
the problem---poor manners on the part of a guest, are not
your responsibility.
Also, remember that attitude is 90%
of entertaining---even if you are serving hot dogs, if you are
enthusiastic and in the mood to party, your guests won't care
what's on the table. If I had let this woman's pronouncement
drag me down that night, I would have been a mess, and the
guests would have felt it. Instead I made it work, and we all
had a great time. Remember you are entertaining those you
love, and when they feel your enthusiasm, they can't help but
enjoy themselves.
5. Are there some basic
"do-ahead" rules to always apply when
entertaining?
HAVE A PLAN! No one ever gave a
great party without a great plan. Make lists for everything
from the guests, food, flowers, anything you need to rent
(tables/chairs/plates/glasses) to ordering special cuts of
meat and other foods or flowers. On my website,  and a clean trash can. Nothing is
worse than having to empty the trash in the middle of the
party.
6. What's your favorite thing
to do with Thanksgiving leftovers?
Most years I have
taught over 50 Thanksgiving dinners before I get to my own
Thanksgiving dinner---so leftovers aren't appealing. We
love sandwiches made with turkey,
cranberry chutney, and leftover stuffing. I usually
freeze the turkey carcass to make soup later on, and sometimes
will make turkey pot pie or turkey chili with any leftovers. I
generally try and cook a bird that will yield about 1 day's
worth of leftovers, given the fact that I've been "into"
turkey for the previous
month!
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Thanksgiving Do-Ahead
Checklist
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A
"do-ahead" Thanksgiving is doable and we're ready to help you!
As with any project, the right tools can make a big
difference! We offer this checklist as a place to start
a successful Thanksgiving celebration!
Setting the Table - Take a
linen inventory. This is the time to bring out your best
tablecloth - is it up to the task? Check napkins and napkin
rings. Don't forget to check the status of your dish towels,
dish cloths and hot pads. A few extras are always
welcomed.
Places
Set - Count the dishes required and set out what's
needed. Similarly, assess your flatware and replace any lost,
damaged pieces. Clean the spots from any stemware - is it time
to update or replace any pieces?
Turkey Time -- Follow
instructions for preparing the turkey for roasting. A key
do-ahead tip is to defrost a frozen turkey in time for the
oven - it can take a few days in the refrigerator. The best
tool for the turkey is the roasting pan. Choose a pan with a
rack, and two very sturdy handles. Augment the turkey task
with turkey lacers, kitchen twine, turkey lifters (specially
designed utensils to securely lift and transfer the turkey), a
digital thermometer, and a basting tool.
Side Dishes -- Ovenware that
can move from the freezer or refrigerator to the oven is a
"do-aheader's dream. Side dishes and casseroles can be
assembled ahead of time, stored safely, and baked at the right
time. Our ovenware is available in many sizes, shapes and
colors.
Vegetables -- Peel and cut
vegetables and place in zipper bags or submerge in water until
cooking time. A peeler with a ceramic blade will help to keep
the vegetables from turning brown. Keep several peelers around
for helping hands.
Pie
Finales - It's the coup de grace, the
Thanksgiving equivalent of frosting on the cake. We have a
strong tradition of pies - it's not Thanksgiving at our house
unless there are apple, cherry, pecan, pumpkin, chocolate
cream, and strawberry rhubarb pies on the dessert table! Make
sure you have enough pie plates for all of your favorites. We
like the deep dish versions which hold plenty of delicious
filling. We make good use of pie shields that prevent the
crust from
burning.
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Cucina Fresca's Thanksgiving
Tips
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Tip #1: Instead of
baking recipes in one large dish, use two smaller bakers or
casseroles. This allows for a better fit in the oven, and even
some staging of the final baking or reheating.  For example, as dinner is being
served, the second casserole can be baking in the oven and be
ready just as second helpings are called for.
Tip #2: Unless you're willing
to risk the moment, try out a new recipe ahead of time. This
allows you to uncover several things: Does it taste good? How
long did it take to make? Is it scalable to larger quantities?
Does it complement your other dishes without overlapping
tastes, oven space, or refrigerator space?
Tip #3: One of our
favorite tips is worth repeating -- after planning your menu,
make a copy of the recipes that you intend to use. The copies
will avoid a tower of cookbooks and magazines on your kitchen
counter. The recipes can be allocated to specific kitchen help
more easily. No flipping pages back and forth when the recipes
are in the same book. After the event, staple the pages
together for your entertaining scrapbook or for next year's
planning.
Tip
#4: When cooking for larger groups and greater
quantities, time estimations shift. Some dishes are easily
doubled without doubling the working time; others are not. In
the prep kitchen, peeling and chopping take time; individual,
bite-sized appetizers take a disproportionate amount of time.
In the oven, large doubled dishes will take longer to bake as
will a full oven of items. Adjust your timing
accordingly.
 Tip #5: When cooling food in
the refrigerator, allow plenty of airspace around containers
and plastic bags so that food cools quickly. Avoid stacking
several warm containers together; such an environment can
prolong cooling and jeopardize growth of bacteria. Once
cooled, the items can be stacked and packed.
Tip #6: Celebrate the
Day After Thanksgiving with some leisurely fun in the kitchen.
While family and friends are around and with Thanksgiving
dinner out of the way, start some holiday cookie baking. It's
a good way to involve all ages and a great way to get a jump
on the festivities of the next round of
holidays.
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Q &
A's
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 Q: It's food safety
time! What are the rules again?
A: Even though
it's not summertime, food safety is always in season!
The general rule to follow is "keep hot foods hot, and cold
foods cold." More specifically, foods should not be left to
set at room temperature for more than two hours. Keep hot food
warm with a chafing dish or induction warmer, and cold foods
over ice. Transfer leftover food to the refrigerator as soon
as possible.
Q: Our family loves mashed
potatoes more than any other Thanksgiving dish! What are
some tips for great mashed potatoes?
A: First of all, try
the recipe below for Garlic-Mashed Potatoes - it's delicious!
Then consider these tips:
 Choose the right kind of potato -
Russets are considered ideal for mashing.
- Start boiling potatoes beginning with cold water. This
allows for more even cooking and prevents the outer layer
from getting overdone.
- Cut the potatoes in evenly-sized chunks, 3/4 to 1-inch
in size, for even cooking.
- Once tender, drain the cooking water from the potatoes.
Allowing them to stand in the hot water will waterlog the
potatoes. Similarly, do not overcook the potatoes.
- Mash potatoes with a hand masher, potato ricer, electric
mixer, or an immersion blender. Mash the potatoes just until
all of the lumps are removed. Over mixing may produce a
"rubbery" mess instead of light, fluffy potatoes.
- Do not mash potatoes with a food processor. The speed
and force of the blades breaks up the potato starches
allowing them to absorb more water. The result is a sticky
mess.
- If you use milk or cream for your mashed potatoes, heat
gently just as the potatoes are becoming tender. The heated
milk will blend into the mashed potatoes more gracefully and
will keep the potatoes at a warmer temperature ready for the
table.
- Use leftover potatoes for fried potato cakes, or as a
base for a hearty potato-broccoli soup.
 Q: We're invited to a friend's
home for Thanksgiving. What is the proper etiquette for
bringing a hostess gift?
A: Sharing a meal with
others is the core spirit of Thanksgiving. Discuss with your
hostess ahead of time what you might bring to contribute to
the occasion. Have a few suggestions ready; that will
help your hostess know what you're comfortable with making or
bringing. If your hostess insists "just bring yourself," it's
still appropriate to bring a gift of some sort. A bottle
of wine or a beautifully packaged gourmet food item for the
pantry is always gratefully
received.
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Cookbook
Review
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Happy
Holidays from the Diva of Do-Ahead, A Year of Feasts to
Celebrate with Family and Friends by Diane
Phillips. Copyright 2006. Published by Harvard Common
Press, Boston, MA. 
Thank goodness that
someone has thought through some sensible strategies for
creating stunning holiday meals without exhausting the
cook! Diane Phillips, known well as the "Diva of
Do-Ahead" has made a career of thinking strategically about
creating beautiful meals in a manageable way that allows the
cook to enjoy the occasion as much the guests. In this book,
one of many to her credit, Diane focuses on a year's worth of
holiday celebrations. Traditional dishes and menus that often
define a given holiday are tweaked and adjusted to make them
doable ahead of time. She has thought through the details of
complementary menu items, formulates a reasonable timetable,
and generously offers tip after tip for staying ahead of the
game and most of all, enjoying special occasions.
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Recipes for
Thanksgiving
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Recipes excerpted from Happy
Holidays from the Diva of Do-Ahead, A Year of Feasts to
Celebrate with Family and Friends by Diane
Phillips. Copyright 2006. Published by Harvard Common
Press, Boston, MA. Reprinted with permission of the publisher.
All rights reserved.
Mediterranean
Artichoke Pesto Torte
 We declare this torte the appetizer of
the season! It has all of the required elements - colorfully
appealing, wonderfully tasting, and best of all, totally
"do-ahead!" We made a double batch and used several
different sized molds for some choice in matching the occasion
and crowd size. We especially enjoy the "Just for Two" size we
created from this versatile appetizer!
Click here to view the
full, illustrated recipe.
Click here for a
printable
version of the recipe.
Sweet
Potato and Apple Gratin
 This dish just exudes "autumn!" The blend
of flavors - sweet potato, apple, butter, cinnamon and nutmeg
- creates a great tasting dish that also produces a great
looking presentation. Once again, it's a "do-ahead" delight!
Prepared up to 4 days ahead of time and held in the
refrigerator, or up to a month in the freezer, this hearty
side will delight guests while being easy on the
cook!
Click here to view the
full, illustrated recipe.
Click here for a
printable
version of the recipe.
Garlic-Herb
Make-Ahead Mashed Potatoes
 This version of classic mashed potatoes
will have you and your guests swooning! And, the best part
--they are a "do-ahead!" All of the scrubbing and peeling of
the potatoes is done ahead of time. The steam is not
condensing on the windows, and the clean-up of cooking pots is
out of the way. We predict that any turkey or turducken will
get second billing to this dish!
Click here to view the
full, illustrated recipe.
Click here for a
printable
version of the
recipe.
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Our
thanks to you, our treasured customers, during this
Thanksgiving season!
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