Archive for November, 2008

A Classic Febgiving Side

November 18, 2008

One of the undisputed hits of Febgiving II (along with Missy’s pumpkin roll) was Becca Dilley’s creamy, flavor-rich version of Brussels sprouts. Brussels sprouts tend to go wrong when they’re overcooked at a lowish temperature, leading to a slimy texture and a funky, sometimes overwhelming odor that is, for some diners, a little too close to “rotten.” This dish works with relatively high temperatures and fast cook times to keep the fresh, garden-y aspect of the Brussels sprouts at the fore, while bringing cream and bacon in as critical supporting players.

“I Know You Think You Don’t Like Brussels Sprouts But You Really Do”

Serves 4 as a side

About 25 (1.5 pounds) Brussels sprouts, ends removed and cut into quarters
4 slices of thick-cut bacon, cut into small pieces (1/2″x1/2″ or smaller)
3/4 cup heavy cream
1/2 tsp pepper
1/2 tsp salt
1 tsp vegetable oil
1/4 cup shredded parmesan

1. Preheat the oven to 400 degrees

2. Heat 1 tsp vegetable oil in oven-ready skillet on stovetop

3. Add bacon and saute until light brown and crispy

4. Add Brussels sprouts to hot skillet and cook, stirring occasionally, until they start to brown, about 5-6 minutes

5. Season with salt and peper

6. Add cream to skillet

7. Sprinkle the 1/4 cup parmesan onto the brussels sprouts and stir

8. Put skillet into oven and cook for about 10 minutes, until cheese and brussels sprouts are browned and cream is bubbly and slightly yellow

9. Optional: sprinkle a little more parm on each serving before it hits the table

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Febgiving to the Rescue

November 17, 2008

AP (via MSNBC) reports that America’s turkey distributors are weathering a tough set of economic obstacles this year.

Meat producers have been struggling this year with higher costs for key ingredients like corn, soybeans and oil, part of why the cost of beef and chicken has risen so much. Turkey producers are facing all the same pressures, but don’t have the same economies of scale and have to plan a year in advance for the one day a year they count on most.

Hang on, National Turkey Federation, Febgiving’s coming!

Febgiving 2009… Who’s In?

November 12, 2008

An update with the current Febgiving 2009 state of play:

Minneapolis/St. Paul | Jim & Becca | Confirmed

New York City | Lavina | Probable

Boston | David and Kathy | Probable

North Carolina | Darren | Probable

DeKalb, Illinois | Steve | Probable

Very exciting stuff…

About Febgiving… Now updated!

November 10, 2008

We’ve put a bit of detail into our “About Febgiving” page for those curious about the spirit of the holiday. The key things to understand are what we like to call the “4 Fs of Febgiving”: Food, Friends, and F-You February. Febgiving is about the human spirit defying the worst stuff that winter and the vagaries of the human heart can throw at us, using delicious food and high spirits to affirm our belief in the powers of life and cameraderie. Also, it’s about how turkey is delicious.

Announcing Febgiving, 2009

November 7, 2008

Febgiving 2009 gets rolling on Saturday evening, Feb. 14. This is in direct conflict with Valentine’s Day. That’s the way we like it.