Few holiday traditions are as American as those that come with Thanksgiving: turkey, pumpkin pie, football. But every individual family brings their own idiosyncrasies and cultural traditions to this quintessential American feast, whether they choose to cook “tofurkey” or feast on chicken chow mein. Kojo explores how new culinary traditions emerge.

Guests

  • Bonnie Benwick Deputy Editor, Food Section, Washington Post
  • Jose Andres Host of PBS' "Made in Spain" and chef/owner of Cafe Atlantico, Jaleo, Zaytinya, Oyamel and minibar by jose andres. He's also author of several cookbooks, including "Tapas: A Taste of Spain in America."
  • Monica Bhide Author, "Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster)

Recipes

Bonnie Benwick’s recommended Hot Curried Dried Fruit Recipe (Adapted from “Nathalie Dupree’s Comfortable Entertaining” (Viking, 1998))

Queso Cabrales con manzanas y aceite de oliva
(Cabrales blue cheese with apples and olive oil)
Jose Andres

Serves 4

1 tablespoon cider vinegar, preferably Spanish
3 tablespoons Spanish extra-virgin olive oil
Sea salt to taste
Freshly cracked black pepper
4 Granny Smith apples
4 ounces Cabrales (Spanish blue cheese)
1 teaspoon chopped chives
1/4 cup Marcona almonds

Make the dressing: Whisk together vinegar and olive oil in a mixing bowl and season to taste with salt and pepper.

Core the apples with an apple corer. Using a mandolin, thinly slice 2 of the apples into rings. Cut the remaining 2 apples into 1/4-inch thick sticks. Divide the rings and sticks among 4 plates. Crumble the cheese on top of each plate and sprinkle with chives. Grate the almonds over the apples with a microplane or chop them finely with a knife and sprinkle on top. Drizzle with dressing and season to taste with salt.

Jose’s tips: You can use a good local blue cheese or a Stilton if you can’t find Cabrales.

Recipe from the companion book to the PBS series, “Made in Spain,” Made in Spain, Spanish Dishes for the American Kitchen, by Jose Andres with Richard Wolffe.

Grilled Open-face turkey sandwiches with cranberry chutney (uses leftover turkey)
Monica Bhide

2 slices sourdough bread
2 teaspoons light mayonnaise
2 teaspoons honey Dijon mustard
3/4 cup baby spinach
6 ounces thinly sliced leftover turkey
2 slices Muenster cheese
Left-over cranberry chutney

Preheat broiler with oven rack placed in the middle position. Spread each bread slice with a teaspoon of mayonnaise and then a teaspoon of the honey mustard. Layer each slice with half the spinach, then three ounces of left over turkey and top with a slice of Muenster cheese.
Place sandwiches on a baking sheet and into the oven. Broil for 2 minutes or until the cheese has melted. Remove from heat; top with cranberry chutney (a generous teaspoon for each slice) and serve immediately.

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