Franksgiving 2017, Sides and Skills

From Cindy Williams

Here are three tasty side dishes for your Thanksgiving table from Frank Davis, longtime chef and TV personality for WWL. None of them involve exotic or out of the ordinary ingredients and all will satisfy those taste buds and complement your turkey.

Try the classic Oyster Dressing, Simply Simple Sweet Potatoes, and Maquechou (click on the names to download the recipe!). Many of Frank's recipes that he made on WWL are available in either digital or paper format at the Boyd Library.  Our hardworking volunteers have scanned all of Frank’s recipes that were donated, so if you’re missing one, now you know where to come!

An essential part of the entire Thanksgiving dinner – prep, carving and actual sitting down to enjoy it – involves knives.  So, brush up on your knife skills with two books in the Library. 

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See Knife Skills in the Kitchen by Charlie Trotter (of Chicago fame), et al.  (call number 641.589 K 69) This book is a DK publication so you know it’s beautifully photographed. It includes sections on the care of not only knives but microplanes, poultry shears, mandolins, graters and any other kitchen tool involving any kind of blade.  There is a section on the differences between western and Japanese knives, and the anatomy of a knife.  The photographs are very clear about how to avoid injury/exhaustion to your wrists and hands.

The other tome involving knife skills is America’s Test Kitchen: Cooking School Cookbook Everything You Need to Know to Become a Great Cook.  (Call number 641.5 A512)  The photographs are smaller than those in Knife Skills,  so it’s a bit more difficult to see the differences in the various blades.  This book discusses the importance of having the best quality paring, bread and chef’s knives.  Knife safety and first aid are also covered, as is the difference between sharpening and honing a blade, as well as holding and using a steel properly.

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Have a safe, delicious Thanksgiving dinner.  Bon Appetite from the Boyd Library!