Hello newsletter subscribers and thank you for hanging in there with us after a longer-than-expected hiatus. We are busy at work on the Winter issue, but in the meantime, here are some bits and bites to keep you satisfied.
Now that Halloween is past us, it’s full speed toward Thanksgiving. There’s still plenty of time for planning, but it’s fun to start thinking about the food early. Some of you may be cooking, some bringing a side dish, some getting take-out. I have ideas for all three.
If you are cooking…
Here’s my favorite stuffing recipe. It can stuff a turkey or can be made as a side dish (your turkey will cook faster without stuffing). It can be made with different types of bread, nuts and dried fruit. Currently, I’m liking it with cornbread, dried cherries and pinenuts. And it can even be made vegan by leaving out the sausage and using olive oil and vegetable broth. Whatever you do, please make enough so that you will have leftovers. It’s even better the next day.
If you are bringing a side dish…
I love bringing a hearty salad to Thanksgiving dinners. It can usually transport well and everyone always wants something fresh and flavorful to contrast with all the rich, decadent dishes. The trick is to bring something that won’t get soggy and that has ingredients that everyone will love. One of our writers, cookbook author Pascale Beale has many salads that fit this bill. Her Persimmon, Apple and Shaved Brussels Sprouts Salad is beautiful, and even the most determined Brussels sprout haters will love them raw, shredded and coated with a mustardy vinaigrette.
If you are getting take-out…
Maybe cooking is not in your cards this year. Here are a few local businesses offering partially or ready-to-go holiday treats. If you know of others, let me know.
Little Dom’s Seafood in Carpinteria has entrees and a la carte options that serve 6-8 people—deep-fried turkey, roasted Brussels sprouts with wild boar bacon, pumpkin cheesecake with bourbon caramel and many more options.
Helena Avenue Bakery in Santa Barbara has turkey brine kits, sourdough bread stuffing kits plus take-and-bake brioche rolls, porcini mushroom and black pepper gravy and navel orange and cranberry compote. More details will be found on their website soon.
Bob’s Well Bread in Ballard and Los Alamos has holiday specials that can be preordered—pain au levain stuffing mix and pumpkin-cranberry-raisin-walnut brioche, plus apple, pumpkin and pecan pies.
Helping others is one of the best ways to get in the spirit of Thanksgiving. You can help “fill the Foodbank” at The Foodbank of Santa Barbara County’s biannual drive-thru food drive—this Saturday, Nov 6, 10am–2pm at two locations:
In Santa Barbara — Foodbank warehouse, 4554 Hollister Ave, next to Ben Page Youth Center
In Santa Maria — Trader Joe’s parking lot, 1303 S Bradley Rd.
Donate non-perishable food items to provide healthy groceries to neighbors facing food insecurity this winter. Most needed items include low-sugar nut butters, canned protein such as tuna or chicken, beans, rice, whole grain cereals, pasta and canned tomatoes or sauce.
Looking for an outing this weekend? If you loved (or missed) Santa Barbara County Farm Day, you have the opportunity for another one—this time in Ventura. On Saturday, November 6, more than 20 Ventura County farms, ranches and agricultural organizations will open their doors and invite the public to experience a day of agricultural activities and tours during the 9th Annual Ventura County Farm Day. Free to attend. Get more details, and build an itinerary here.
Recipe Time
Olive tapenade is one of those versatile components that can be used as a spread, a dip or a sauce. This recipe makes just the right amount to put on top of a weeknight dinner of pasta, chicken or fish.
Lately, I’ve been making this to put on top of sauteed vegetables and orzo pasta. I love the fact that it comes together quickly with things I almost always have in my pantry.
Olive Tapenade
Makes about ½ cup
1/3 cup olives (black or green or a mixture)
1 tablespoon capers, rinsed and drained
1 clove of garlic, finely chopped
Olive oil
Salt and freshly ground pepper
If the olives have pits, crush olives with the back of a heavy knife and then remove the pits and coarsely chop olive meat. Add the capers and garlic to the olives and finely mince them together or, alternately, crush and combine them all with a mortar and pestle. Place in a small bowl and add enough olive oil to make a spreadable or sauce-like consistency. Taste and add a little salt and pepper if needed. Tapenade can be used immediately or made ahead. It keeps well in the refrigerator for a couple of weeks.
Enjoy!
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Thank you! I don't know if GetHooked still be offering them in a couple of weeks but I bought a pound of fabulous chanterelles from them yesterday. Would be a great Thanksgiving side dish. Many recipes online.