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Happy Thanksgiving! Our special family guests this week include Samin\u2019s younger brothers Pasha & Bahador, Hrishi\u2019s dad Dr Sumesh Hirway, and Hrishi\u2019s niece Asha. Plus, the wonderful Tracy Clayton (@brokeymcpoverty<\/a>) tells us about the Thanksgiving opinion that could get her excommunicated from her old Kentucky home.<\/p>\n This episode is dedicated to Kanta Hirway, Hrishi\u2019s mom. Without her incredible home cooking and mischievous sense of humor, this podcast (and Hrishi) would have never been. Her Thanksgiving mango pie was the connection point for Samin and Hrishi\u2019s first collaboration, and we hope you\u2019ll try making it in her honor. Words cannot express how much she will be missed, but she expressed her love through food, anyway\u2014so eat well and take care of each other.<\/p>\n We\u2019d like to encourage you to contribute to your local food bank. Because of the pandemic, food insecurity is at unprecedented levels \u2014 nearly 1 in 4 households have experienced food insecurity this year.\u00a0 <\/strong>If you\u2019d like to make a donation to your local food bank in honor of Kanta Hirway, you can use this handy tool<\/span><\/a> to figure out where you can donate.\u00a0<\/p>\n Thank you so much, For a transcript of this episode,\u00a0click here<\/a>. <\/p>\n Food ideas discussed in this episode:<\/strong><\/p>\n Fancied-up box stuffing Homemade stuffing with prunes Double stock Vegetarian stock Chicken pot pie with homemade dumplings Fried sage salsa verde Cornbread Parker House Rolls Kanta Hirway\u2019s Mango Pie
Hrishi, Samin, and the whole Home Cooking team<\/p>\n
<\/strong>Chop and saute onions and celery. Incorporate into box stuffing that you make according to the directions on the package. Add cashews, thyme and sage. Optionally, mustard seeds and\/or white wine.\u00a0<\/p>\n
<\/strong>Here\u2019s the only stuffing I ever make!<\/span><\/a><\/p>\n
<\/strong>Make stock using a mix of raw and roasted turkey and\/or chicken bones. Next take some additional bones, onions, carrot and celery, and roast on a baking sheet at 400 degrees until dark. Boil all that in the original stock for a second time. Here\u2019s Helen Rosner on double stock<\/span><\/a>.\u00a0<\/p>\n
<\/strong>Make a flavorful broth using vegetables, parmesan cheese, and mushrooms that have been browned in the oven or on the stove. Add other sources of umami such as tomato paste, nutritional yeast, soy sauce or kombu. Simmer for about 40 minutes. Use that broth to make the stuffing. Here\u2019s a nice veggie stock recipe<\/span><\/a> from Nik Sharma, if you need one.\u00a0<\/p>\n
<\/strong>Here is my recipe for the pot pie<\/span><\/a>, and my recipe for biscuits<\/span><\/a>, which you can just place on top of the filling and bake into the pie. YUM!<\/p>\n
<\/strong>Yet another way to work acid into your meal<\/span><\/a><\/p>\n
<\/strong>Here is a recipe<\/span><\/a> I really like. Or you can get creative and make your own Boston Market-style cornbread by combining 1 package cornbread mix, 1 package vanilla cake mix a la Ocean Vuong\u2019s amazing Instagram story highlight on cornbread<\/span><\/a>. (Somebody please try this and let us know how it turns out!)<\/p>\n
<\/strong>These are Tracy\u2019s favorite – Sister Schubert Parker House Yeast Rolls<\/span><\/a>. You can always be your own Sister Schubert and make your own. This<\/span><\/a> is Samin\u2019s favorite Parker House roll recipe that\u2019s super simple.<\/p>\n
<\/strong>My editors at the NYT have taken the Mango Pie<\/span><\/a> down from behind the paywall for the week to encourage as many folks as possible to make it in honor of Hrishi\u2019s mom. You\u2019ll still have to sign up for a NYT cooking account with your email if you don\u2019t already have one, but the recipe<\/span><\/a> is free!<\/p>\n<\/div>\n