Showing posts with label family memories. Show all posts
Showing posts with label family memories. Show all posts

Friday, October 25, 2019

Ready, Set, Brine - Making Pickles for Thanksgiving and Anytime

Thanksgiving is a month away. Now is a good time to send out invitations, assemble favorite recipes and make pickles.

Pickles are delicious anytime of the year. For Thanksgiving they are especially good. Their crunch and acidity counterbalances the deliciousness of gravy, mashed potatoes and roast turkey. 

For Thanksgiving I always make two kinds of pickles. Kosher dill pickles and Moroccan-style pickled vegetables. Kosher dills should be made a few days before served. Moroccan-style pickled vegetables should be made two weeks ahead. They will keep, sealed in a jar, refrigerated for as long as a year.


No doubt the people who made the first pickles thought they had made a mistake. Somebody accidentally forgot about some raw vegetables in a pot with an acid and salt. Surprise, surprise. A week later, the vegetables weren’t moldy, no bugs had eaten them and, deliciously, they had a nice crunch and tang. Thus was born, the pickle!

In the 1920s, my great-grandfather made pickles on the Lower East Side of Manhattan. Grandmother Caroline used to tell stories about working in their little grocery store as a child. When customers would want pickles, she would hop off the counter and go out front to the pickle barrels and fish out the ones they wanted.

I never knew her parents. I never ate their pickles, but I must have brine in my veins because wherever I travel, I am always on the look out for pickles.


Moroccan pickled veggies

In Morocco at a cooking class in Marrakech at La Maison Arabe, Amaggie Wafa and Ayada Benijei taught us to make Berber bread, couscous with chicken and vegetables, chicken tagine with preserved lemons and clarified butter, tomato marmalade, eggplant-tomato salad and preserved vegetables.
The cooking class lasted four hours. The time it took to show us how to make preserved or pickled vegetables: five minutes.
To Wafa and Benijei, the process was so easy, there were no pickle recipes. A little of this, a little of that, throw the vegetables into a jar, shake it up, put it in a cupboard and in a week, voila, you have pickles.

Pickle recipes tip from Grandma

From my grandmother I learned that making kosher dill pickles was a little more complicated. In retrospect, I think that’s because pickling cukes are more prone to decay than are the carrots, parsnip, fennel and green beans used in Morocco.
Every Thanksgiving I make both.
Pickles are very personal. What one person loves might be too salty or vinegary to another. It may take you several tries before you settle on the mix of salt, vinegar and spices that suits your palate.

Garlic is usually added to brine. My grandmother didn't put garlic in hers and I don't put any in mine so I indicated garlic as optional.

Lower East Side Kosher Dill Pickles

When making kosher dill pickles keep in mind four very important steps:
1. Select pickling cukes, not salad cucumbers, and pick ones without blemishes or soft spots.
2. Taste the brine to confirm you like the balance of salt-to-vinegar. The flavor of the brine will approximate the flavor of the pickles.
3. Once the cukes are in the brine, they must be kept submerged in an open container.
4. When the pickles have achieved the degree of pickling you like, which could take three days to a week, store the pickles in the brine, seal and keep in a refrigerator where they will last for several weeks.
Ingredients
8 cups water
¼ cup kosher salt
1 cup white wine vinegar or yellow Iranian vinegar (my preference)
4 garlic cloves, skin removed, root end trimmed off, cut into thin strips (optional)
5 dried bay leaves
10 whole black peppercorns
10 whole mustard seeds
¼ teaspoon pepper flakes or 1 dried Sichuan pepper, split open
5 sprigs of fresh dill
5 pounds small pickling cucumbers, washed, stems removed, dried
Directions
1. In a non-reactive pot, heat the water and vinegar on a medium flame. When the water gently simmers, add the salt and stir to dissolve. Do not allow the water to boil.
2. Dip your finger in the brine, taste and adjust the flavor with a bit more salt, water or vinegar.
3. Place the garlic and spices in the bottom of a gallon glass or plastic container. Arrange the cucumbers inside.
4. Pour in the hot brine being careful to cover the cucumbers. Reserve 1 cup of brine.
5. To keep the cucumbers submerged in the brine, find a plastic cup that is not as wide as the mouth of the container. Place the reserved cup of brine into the plastic cup and put into the container to press down on the cucumbers.
6. Place the container in a dark, cool corner of the kitchen. Check daily to make sure the cucumbers are submerged. If the brine evaporates, use the reserved brine in the plastic cup, replenishing the liquid in the cup with water to weigh down the cukes.
7. After three days, remove one cucumber and sample. If you like your pickles crisp, that may be enough time. If they aren’t pickled enough for you, let them stay on the counter another few days.
8. When you like how they taste, remove the cup and seal the top. Refrigerate the container.

Moroccan Style Preserved Vegetables

In Morocco, virtually any vegetable can be preserved. In the class, we were shown green beans, fennel, parsnips and carrots. Experiment and see what you like, including asparagus, zucchini, beets, daikon, eggplant, daikon and broccoli.



For myself, over the years I have settled on onions, carrots, cauliflower florets and green cabbage. Recently I have been making celery hearts because every morning my wife juices a celery stalk to begin her day with a glass of healthy celery juice. That  makes me the beneficiary of a great many celery stalks, which I am making into pickles. Which I love.
Whatever you try, prepare the vegetable by washing, peeling and cutting them into pieces similar in size, about a 1/4" except with the celery hearts. I leave the bottom of the hearts so they pickle as a stalk.
The fun thing about pickling is you can personalize your pickles, making them any way you like.

Save the pickling brine. It is delicious poured over warm Japanese rice or mixed with olive oil to make a salad dressing.
Ingredients
2 whole carrots, ends trimmed, washed, peeled, cut into rounds, ¼-inch thick

2 celery hearts, root end trimmed

1 medium yellow onion, washed, root and stem ends removed, peeled, sliced lengthwise (root to stem) 1/4" slices
1 small whole green cabbage, washed, any brown outer leaves removed and discarded, cut in half, cut out core and reserve for soup, cut into 1/4" squares

1 small white cauliflower, washed, leaves removed (instructions below)
4 bay leaves
½ teaspoon black peppercorns
¼ teaspoon pepper flakes or 1 dried Sichuan pepper, split open, roughly chopped
1 teaspoon dried oregano
1 garlic clove, skin removed, root end trimmed off, cut into thin strips (optional)
3 tablespoons kosher salt
1½ cups white wine or yellow Iranian vinegar
2 cups water
1 tablespoon olive oil
Directions
1. Sterilize two quart-sized glass or plastic containers.

2. Finalize the prep on the cauliflower by using a sharp pairing knife to create 1" long florets about 1/4" thick. Use the remaining stems for a stir fry or soup.


3. Toss the vegetables together to mix well in a large bowl.

4. Place the mixed vegetables into the two jars.

5. Add equal amounts of the aromatics to each jar.
6. Combine the kosher salt, water and vinegar. Mix well. Taste. If you find the mixture too acidic, slowly add water until you like the flavor. If not salty enough, add a small amount of kosher salt
7. Pour the water-vinegar mixture into the jars, making sure the liquid covers the vegetables. If more liquid is needed, make more brine and reserve any left over.

8. Top off each jar with equal amounts of olive oil.
9. Seal the jars and shake well to dissolve the salt and mix the aromatics.
10. Refrigerate. Wait one week and taste. Wait longer if they aren’t pickled enough. They will keep in the refrigerator for months.

   

Saturday, November 17, 2018

Ready. Set. Time to Pickle - Kosher and Moroccan-Style Pickles for Thanksgiving and Anytime


Pickles are delicious anytime of the year. For many years I have made my two favorite kinds of pickles for Thanksgiving. Kosher dill pickles and Moroccan-style pickled vegetables. Part of our Thanksgiving tradition is to post these recipes to share them with you. That way, our tables will connect on this very wonderful holiday.






No doubt the people who made the first pickles thought they had made a mistake. Somebody accidentally forgot about some raw vegetables in a pot with an acid and salt. Surprise, surprise. A week later, the vegetables weren’t moldy, no bugs had eaten them and, deliciously, they had a nice crunch and tang. Thus was born, the pickle!
In the 1920s, my great-grandfather made pickles on the Lower East Side of Manhattan. Grandmother Caroline used to tell stories about working in their little grocery store as a child. When customers would want pickles, she would hop off the counter and go out front to the pickle barrels and fish out the ones they wanted.
I never knew her parents. I never ate their pickles, but I must have brine in my veins because wherever I travel, I am always on the look out for pickles.

Moroccan pickled veggies

In Morocco at a cooking class in Marrakech at La Maison Arabe, Amaggie Wafa and Ayada Benijei taught us to make Berber bread, couscous with chicken and vegetables, chicken tagine with preserved lemons and clarified butter, tomato marmalade, eggplant-tomato salad and preserved vegetables.
The cooking class lasted four hours. The time it took to show us how to make preserved or pickled vegetables: five minutes.
To Wafa and Benijei, the process was so easy, there were no pickle recipes. A little of this, a little of that, throw the vegetables into a jar, shake it up, put it in a cupboard and in a week, voila, you have pickles.

Pickle recipes tip from Grandma

From my grandmother I learned that making kosher dill pickles was a little more complicated. In retrospect, I think that’s because pickling cukes are more prone to decay than are the carrots, parsnip, fennel and green beans used in Morocco.
Every Thanksgiving I make both.
Pickles are very personal. What one person loves might be too salty or vinegary to another. It may take you several tries before you settle on the mix of salt, vinegar and spices that suits your palate.

Garlic is usually added to brine. My grandmother didn't put garlic in hers and I don't put any in mine so I indicated garlic as optional.

Lower East Side Kosher Dill Pickles

When making kosher dill pickles keep in mind four very important steps:
1. Select pickling cukes, not salad cucumbers, and pick ones without blemishes or soft spots.
2. Taste the brine to confirm you like the balance of salt-to-vinegar. The flavor of the brine will approximate the flavor of the pickles.
3. Once the cukes are in the brine, they must be kept submerged in an open container.
4. When the pickles have achieved the degree of pickling you like, which could take three days to a week, store the pickles in the brine, seal and keep in a refrigerator where they will last for several weeks.
Ingredients
8 cups water
¼ cup kosher salt
1 cup white wine vinegar or yellow Iranian vinegar (my preference)
4 garlic cloves, skin removed, root end trimmed off, cut into thin strips (optional)
5 dried bay leaves
10 whole black peppercorns
10 whole mustard seeds
¼ teaspoon pepper flakes or 1 dried Sichuan pepper, split open
5 sprigs of fresh dill
5 pounds small pickling cucumbers, washed, stems removed, dried
Directions
1. In a non-reactive pot, heat the water and vinegar on a medium flame. When the water gently simmers, add the salt and stir to dissolve. Do not allow the water to boil.
2. Dip your finger in the brine, taste and adjust the flavor with a bit more salt, water or vinegar.
3. Place the garlic and spices in the bottom of a gallon glass or plastic container. Arrange the cucumbers inside.
4. Pour in the hot brine being careful to cover the cucumbers. Reserve 1 cup of brine.
5. To keep the cucumbers submerged in the brine, find a plastic cup that is not as wide as the mouth of the container. Place the reserved cup of brine into the plastic cup and put into the container to press down on the cucumbers.
6. Place the container in a dark, cool corner of the kitchen. Check daily to make sure the cucumbers are submerged. If the brine evaporates, use the reserved brine in the plastic cup, replenishing the liquid in the cup with water to weigh down the cukes.
7. After three days, remove one cucumber and sample. If you like your pickles crisp, that may be enough time. If they aren’t pickled enough for you, let them stay on the counter another few days.
8. When you like how they taste, remove the cup and seal the top. Refrigerate the container.

Moroccan Style Preserved Vegetables

In Morocco, virtually any vegetable can be preserved. In the class, we were shown green beans, fennel, parsnips and carrots. Experiment and see what you like, including asparagus, zucchini, beets, daikon, eggplant, daikon and broccoli.



For myself, over the years I have settled on onions, carrots, cauliflower florets and green cabbage.
Whatever you try, prepare the vegetable by washing, peeling and cutting them into pieces similar in size, about a 1/4"
The fun thing about pickling is you can personalize your pickles, making them any way you like.

Save the pickling brine. It is delicious poured over warm Japanese rice or mixed with olive oil to make a salad dressing.
Ingredients
2 whole carrots, ends trimmed, washed, peeled, cut into rounds, ¼-inch thick

1 medium yellow onion, washed, root and stem ends removed, peeled, sliced lengthwise (root to stem) 1/4" slices
1 small whole green cabbage, washed, any brown outer leaves removed and discarded, cut in half, cut out core and reserve for soup, cut into 1/4" squares

1 small white cauliflower, washed, leaves removed (instructions below)
4 bay leaves
½ teaspoon black peppercorns
¼ teaspoon pepper flakes or 1 dried Sichuan pepper, split open, roughly chopped
1 teaspoon dried oregano
1 garlic clove, skin removed, root end trimmed off, cut into thin strips (optional)
3 tablespoons kosher salt
1½ cups white wine or yellow Iranian vinegar
2 cups water
1 tablespoon olive oil
Directions
1. Sterilize two quart-sized glass or plastic containers.

2. Finalize the prep on the cauliflower by using a sharp pairing knife to create 1" long florets about 1/4" thick. Use the remaining stems for a stir fry or soup.


3. Toss the vegetables together to mix well in a large bowl.

4. Place the mixed vegetables into the two jars.

5. Add equal amounts of the aromatics to each jar.
6. Combine the kosher salt, water and vinegar. Mix well. Taste. If you find the mixture too acidic, slowly add water until you like the flavor. If not salty enough, add a small amount of kosher salt
7. Pour the water-vinegar mixture into the jars, making sure the liquid covers the vegetables. If more liquid is needed, make more brine and reserve any left over.

8. Top off each jar with equal amounts of olive oil.
9. Seal the jars and shake well to dissolve the salt and mix the aromatics.
10. Refrigerate. Wait one week and taste. Wait longer if they aren’t pickled enough. They will keep in the refrigerator for months.

  

Monday, November 20, 2017

Pickles, Pickles, Pickles for Thanksgiving, the Holidays and Anytime



No doubt the people who made the first pickles thought they had made a mistake. Somebody accidentally forgot about some raw vegetables in a pot with an acid and salt. Surprise, surprise. A week later, the vegetables weren’t moldy, no bugs had eaten them and, deliciously, they had a nice crunch and tang. Thus was born, the pickle!
In the 1920s, my great-grandfather made pickles on the Lower East Side of Manhattan. Grandmother Caroline used to tell stories about working in their little grocery store as a child. When customers would want pickles, she would hop off the counter and go out front to the pickle barrels and fish out the ones they wanted.
I never knew her parents. I never ate their pickles, but I must have brine in my veins because wherever I travel, I am always on the look out for pickles.

Moroccan pickled veggies

Moroccan pickled vegetables
In Morocco at a cooking class in Marrakech at La Maison Arabe, Amaggie Wafa and Ayada Benijei taught us to make Berber bread, couscous with chicken and vegetables, chicken tagine with preserved lemons and clarified butter, tomato marmalade, eggplant-tomato salad and preserved vegetables.
The cooking class lasted four hours. The time it took to show us how to make preserved or pickled vegetables: five minutes.
To Wafa and Benijei, the process was so easy, there were no pickle recipes. A little of this, a little of that, throw the vegetables into a jar, shake it up, put it in a cupboard and in a week, voila, you have pickles.

Pickle recipes tip from Grandma

From my grandmother I learned that making kosher dill pickles was a little more complicated. In retrospect, I think that’s because pickling cukes are more prone to decay than are the carrots, parsnip, fennel and green beans used in Morocco.
For Thanksgiving I always make kosher dill pickles. This Thanksgiving I’m making both.
Pickles are very personal. What one person loves might be too salty or vinegary to another. It may take you several tries before you settle on the mix of salt, vinegar and spices that suits your palate.

Lower East Side Kosher Dill Pickles

When making kosher dill pickles keep in mind four very important steps:
1. Select pickling cukes, not salad cucumbers, and pick ones without blemishes or soft spots.
2. Taste the brine to confirm you like the balance of salt-to-vinegar. The flavor of the brine will approximate the flavor of the pickles.
3. Once the cukes are in the brine, they must be kept submerged in an open container.
4. When the pickles have achieved the degree of pickling you like, which could take three days to a week, store the pickles in the brine, seal and keep in a refrigerator where they will last for several weeks.
Ingredients
8 cups water
¼ cup kosher salt
1 cup white vinegar or yellow Iranian vinegar (my preference)
4 garlic cloves, skin removed, root end trimmed off, cut into thin strips
5 dried bay leaves
10 whole black peppercorns
10 whole mustard seeds
¼ teaspoon pepper flakes or 1 dried Sichuan pepper, split open
5 sprigs of fresh dill
5 pounds small cucumbers, washed, stems removed, dried
Directions
1. In a non-reactive pot, heat the water and vinegar on a medium flame. When the water gently simmers, add the salt and stir to dissolve. Do not allow the water to boil.
2. Dip your finger in the brine, taste and adjust the flavor with a bit more salt, water or vinegar.
3. Place the garlic and spices in the bottom of a gallon glass or plastic container. Arrange the cucumbers inside.
4. Pour in the hot brine being careful to cover the cucumbers. Reserve 1 cup of brine.
5. To keep the cucumbers submerged in the brine, find a plastic cup that is not as wide as the mouth of the container. Place the reserved cup of brine into the plastic cup and put into the container to press down on the cucumbers.
6. Place the container in a dark, cool corner of the kitchen. Check daily to make sure the cucumbers are submerged. If the brine evaporates, use the reserved brine in the plastic cup, replenishing the liquid in the cup with water to weigh down the cukes.
7. After three days, remove one cucumber and sample. If you like your pickles crisp, that may be enough time. If they aren’t pickled enough for you, let them stay on the counter another few days.
8. When you like how they taste, remove the cup and seal the top. Refrigerate the container.

Moroccan Style Preserved Vegetables

In Morocco, virtually any vegetable can be preserved. In the class, we were shown green beans, fennel, parsnips and carrots. Experiment and see what you like, including asparagus, zucchini, beets, daikon, eggplant, daikon and broccoli.
Whatever you try, prepare the vegetable by washing, peeling and cutting them into thick sticks (carrots, daikon, parsnips, zucchini, eggplant, broccoli), some cut thin (fennel, beets, parsnips) and others left whole but with the ends trimmed (green beans, asparagus).
You may prefer the vegetables cut into rounds rather than sticks. The fun thing about pickling is you can personalize your pickles, making them any way you like.
Ingredients
2 whole carrots, ends trimmed, washed, peeled, cut into pieces 4-5 inches long, ¼-inch thick
1 medium sized fennel bulb, washed, fronds removed, outer leaves and root end trimmed and discarded, cut into thin pieces 3-4 inches long, ⅛-inch thick
12 green beans, washed, ends trimmed, cut into pieces 4-5 inches long
4 parsnips, washed, ends and skins removed, cut into pieces 3-4 inches long, ¼-inch thick
1 medium yellow or red onion, washed, ends removed, thin sliced either into circles or slivers
4 bay leaves
½ teaspoon black peppercorns
¼ teaspoon pepper flakes or 1 dried Sichuan pepper, split open, roughly chopped
1 teaspoon dried oregano
1 garlic clove, skin removed, root end trimmed off, cut into thin strips
3 tablespoons kosher salt
1½ cups white or yellow Iranian vinegar
2 cups water
1 tablespoon olive oil
Directions
1. Sterilize two quart-sized glass or plastic containers. Carefully place the vegetables vertically in the containers. Divide the garlic, salt and dry spices and pour into the two containers.
2. Combine the water and vinegar. Mix well. Taste. If you find the mixture too acidic, slowly add water until you like the flavor.
3. Pour the water-vinegar mixture into the jars, making sure the liquid covers the vegetables.
4. Seal the jars and shake well to dissolve the salt and mix up the spices.
Refrigerate. Wait one week and taste. Wait longer if they aren’t pickled enough. They will keep in the refrigerator for months.

 

Thursday, March 6, 2014

Anchovies and Chicken Livers Make a Home with Pasta

Surf and turf with penne pasta with caramelized chicken livers and anchovies. Credit: David Latt
For Zester Daily, I wrote about two ingredients I love: anchovies and chicken livers.  Not every one likes both (or either, for that matter). As with so many foods in our lives, dishes served when we are young put strong imprints on our adult palates. Most nights when my father came home from work, he would settle into his leather recliner and watch wrestling on TV. While my sister and I set the table, my mother would serve him an appetizer plate and his cocktail of choice, a 7&7 (Seagrams & 7-Up). His favorite appetizers reflected his Russian Jewish background. There would be plates of pickled herring with sour cream, chopped chicken liver, pickled beets and onions, anchovy fillets and pumpernickel bread that he ordered from a mail-order outlet in New York. 
Wanting a father-son moment with my father, who was decidedly old school and not much into father-son moments, I would sit next to him and share the appetizers (and steal a sip of his 7&7 when he wasn't looking). I definitely developed a taste for the anchovies and chicken livers but not for the pickled herring with sour cream! 
One day, with very little in the refrigerator, I wanted a lunch with a lot of flavor that wouldn't take much effort to create. With a box of pasta, a couple of chicken livers, a tin of anchovies, an assortment of aromatics and a few other ingredients, I put two and two together and made a dish that was light and delicious.  I wonder if my dad would have liked it?
In many Italian, Spanish and French dishes, anchovy filets supply a deeply nuanced umami that turns the ordinary into the passionately delicious. Italian puttanesca, Tuscan chicken liver paté and French tapenade are but a few examples that come to mind. Without anchovies they are good. With anchovies they are delicious. Combine skinless anchovy filets with caramelized chicken livers, toss with pasta and dust with freshly grated Parmesan cheese and surf dances with turf in the most beautiful way.
Pasta is wonderful and infinitely variable. Pasta can be complex or simple. For many cooks, the best pasta dish is one that allows the ingredients to shine through with a minimum of sauce. Toss penne with fresh English peas, a bit of oil and garlic, a dusting of cayenne and a fresh grating of Romano and all that is necessary to complete the meal is a crisp Fumè Blanc, a farm-fresh green salad and a dessert of fresh fruit with a nice selection of cheeses.
Chicken livers and anchovies are as different as can be. When cooked properly with a charred exterior and an interior still moist and pink, chicken livers are creamy and earthy with a hint of sweetness.
Anchovies on the other hand have a sharper impact on the palate — salty, raspy and tangy. Combined, they bring out the best in one another.
As with any simple recipe, this dish is only as good as the quality of the ingredients. Whenever possible, buy organic chicken livers to avoid the chemicals and antibiotics that can accumulate in birds that are raised in industrial coops. Skinless anchovies packed in olive oil are not overly salty. Because the fish are caught all over the world, experimenting with different brands will lead you to the one you like the best.
Spanish and Italian anchovies are especially good, whether packed in glass jars or in tins. The price can vary from an affordable $2 a tin to well over $15 for a glass jar of the same weight.

Pasta with Chicken Livers and Anchovies

Before using chicken livers, wash and pat dry. Using a sharp paring knife, cut away any fat, sinews or veins and discard. Separate the two lobes. Cut each lobe in half, making bite-sized pieces to facilitate even cooking of the livers.
Serves 4
Ingredients
1 tablespoon kosher salt
¾ to 1 pound pasta (penne, ziti, spaghetti or angel hair)
1 tablespoon olive oil
1 small yellow onion, washed, stemmed and skin removed, roughly chopped
2 garlic cloves, skins removed, finely chopped
¼ cup finely chopped Italian parsley, leaves only, washed
4 to 8 anchovy filets (the number depends on how much you enjoy anchovies)
1 pound chicken livers, washed, lobes separated, each lobe cut in half
¼ cup finely chopped Italian parsley, leaves only, washed
1 tablespoon sweet butter (optional)
Sea salt and black pepper to taste
¼ cup Parmesan cheese, freshly grated
⅛ teaspoon cayenne (optional)
1 tablespoon olives, pitted, finely chopped (optional)
¼ cup cherry tomatoes, washed, quartered (optional)
Directions
1. In a 2-gallon pot, fill with water to within 3 inches of the top. Add kosher salt and bring to a boil. Put in pasta and stir well. Allow to boil 10 minutes, stirring every 3 to 4 minutes.
2. Taste and when al dente, place a small heat-proof cup in the sink next to a colander and drain the pasta, capturing 1 cup of pasta water in the process. Return the pasta to the warm pot and set aside.
3. In a large frying pan, heat the olive oil. Sauté onions, garlic and Italian parsley until lightly browned. Using a fork, add the anchovies, dragging them along the bottom so they break apart. Stir well with the aromatics.
4. Add the chicken livers to the pan, using a large spoon to move them around the pan so they lightly brown all over. Be careful not to overcook and dry out the livers.
5. At this point you have some options. You can season with cayenne for heat, add chopped olives for another layer of flavor, stir in quartered cherry tomatoes to contribute liquid and a bit of acid to the sauce and sweet butter for creaminess.
6. Or keep it simple and do one, some or none of the above. In any case, add ¼ cup of pasta water to the frying pan and stir well.
7. Just before serving, add cooked pasta to the frying pan over a medium flame and toss well until heated. Top with freshly grated Parmesan or Romano cheese and serve.

Ready, Set, Prep: Planning Makes Thanksgiving a Lot More Fun

Thanksgiving was my mother's favorite holiday. She loved the food, the gathering of friends and family and the positive outlook of a hol...