Dear Friends,

 

The report from my six-month check-up with the UCSF foot surgeon showed that my foot is healing well. John and I immediately celebrated with lunch on the Bay at Boulette's Larder at the Ferry Building. I love their take on Mediterranean food, and it's always a treat to see co-owner, Lori Regis, who worked for me at Fog City Diner in 1985 when she was just a kid.

 

I don't often put "yummy" and "hummus" in the same sentence but I did that day. They serve it with fabulous housemade pita bread. We devoured their Fig Pizza with its amazing crust, and the highlight of the meal was a Grain and Purslane Salad with fresh pomegranate seeds. I can't wait to return for their Sunday brunch.

 

November finds me taking stock of all I am thankful for...the beautiful flowers and plants sent to me at the hospital and at my home, the dozens of cards with well wishes and encouragement, the fantastic medical team that has miraculously gotten me to where I am today. I am enormously grateful.

 

As you plan your Thanksgiving meal, I offer a few tips and tricks:

 

1)   If pie crust is a challenge for you, buy one. There are very good all-butter crusts (even gluten-free) in the freezer at your local  market.
 

2)   Use winter squash for your pie instead of the jack o' lantern pumpkin variety. Winter squash is much tastier.
 

3)   Do what chefs do and get all the prep work done a day ahead. Wash and cut the vegetables for the stuffing and side dishes. Make the cranberry sauce, which keeps beautifully overnight.
 

4)   If you're the host or hostess, ask your guests to bring a dish or two so all you do is the turkey, dressing or stuffing and gravy.
 

5)   My favorite way to roast turkey is in a Weber grill, a Big Green Egg grill and smoker, or a pizza oven. The smoke does wonders for the flavor.
 

6)   I like to roast the turkey breast side down, turning it over for the final 40-45 minutes to caramelize the skin. I increase the heat for the final roasting to give it that beautiful color.
 

7)   I cook turkey to 155°F and let it rest for at least 15 minutes before carving.  While it rests, the temperature rises to 170°F and the bird stays wonderfully moist.
 

8)   Don't cover the turkey while it rests as it will make the skin soggy. Just place it in a warm spot.

 

This month's recipe is for a Butternut Squash Gratin. I baked it in my wood oven for a dinner party recently. It's perfect for a Thanksgiving side.

 

Mustards Grill brings "Big Red November"  which will be our favorite foods with big red wines for our November Pair Off, Pour Off (POPO). Take note: The popular program moves from Thursday to Friday beginning this month.

 

At Cindy's Backstreet Kitchen we've got a new menu with wonderful dishes like Grilled Tolenas Farm Quail with smoked onion balsamic BBQ and fontina polenta. I love Chef Jim's Crispy Pork "Tots" and Warm Spinach Salad with endive, apples, organic sunnyside-up egg, and creamy mustard. Such great fall comfort food.

The Whole Beast for November is "Game Birds" (aka anything but chicken!) including squab, quail, pheasant, guinea hen, partridge, maybe even a heritage turkey or two.  An extra menu item or two in addition to our regular menu served daily.

 

Remember to book your holiday parties soon!  Cindy's Backstreet Kitchen has  two amazing spaces that are perfect for those celebrations with friends, family or for your company soiree.  Christine makes planning a breeze. Contact her via email: Christine@CindyPawlcyn.com OR give her a call at (707) 536.6606.

 

Happy Thanksgiving to you and yours,