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« Church & State in America - Lapham’s Quarterly | Main | Where has the summer gone? »

Sunday, November 28, 2010


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Suvir Saran

Bonnie - Thanks for sharing your experience at The Silo and also over Thanksgiving.
Give us more details about your meal on Thursday please.
How many people did you have? Did you make the cornbread? Did you do Oyster stuffing? How do you do that?

Hope your life is always full of spicy moments shared with loved ones and enjoyed through memory lane for the richness of experiences.

Looking forward to many more posts from you and am excited to share this space with you.


Suvir Saran

Bonnie - What do you think made the Tamarind-Glazed turkey the tastiest turkey you have ever made? Was it one of the tastiest turkeys you have ever eaten?

What did you do with the leftovers? So many questions... Sorry!


Hey Suvir, Thanks for letting me share my inspiration for our Thanksgiving. I realized after creating the post that I did not elaborate on this week's inspiration goes it is the memories that drive on..
Our feast was only for 4 this year, my son Joey, a friend from work and Peter and I. Our families are not from the area so it was a cozy day at home. We just love that kind of lazy holiday.

A hike through the woods made for a great day overall.

I made the oyster stuffing per Joey's request and held off on making Grandma Haye's cornbread and turkey hash masala for the Friday after. Wow, I forgot to post a pix of Zoe's Pain d' Epi that accompanied the meal. It was just beautiful and rustic.

Never thought I would enjoy oyster stuffing but tried it years ago and the family loves it. I will break from tradition the next time I make stuffing and go all out with cornbread stuffing from scratch.
I saute onions and celery in a little butter, then add sliced mushrooms, a little wine, vegetable or chicken broth and finally a pint of oysters. I think I added some Old Bay seasoning for a touch of the Chesapeake Bay. A handful of dried cranberries or dried cherries go into a bread stuffing and of course my favorite, toasted pecans.
I found a recipe from the New York Times for Date Butter tart posted a few weeks ago. It turned out to be a light dessert after a big meal.
BTW, thanks for making the html links work. I am just learning how to do html. I ran out before I could make it all go online...
All the best to you and your family. Thanks for such fun!


Tamarind is an ingredient I had never tried until this year. It has a tangy and sour taste but makes you come back for more. The brine makes a difference to the overall flavor to the turkey, but the tamarind glaze gave a finish to the taste of the meat. The glaze had elements of toasted cumin and an almost molasses feel. When we made it back in June it never had the same thickness that mine did. It has to cook down to the consistency needed to make it perform as a glaze.

We grilled the turkey this year which freed up the oven for other dishes. Peter loves to grill and often grills through the entire winter. I think we might have glazed the turkey later in the grilling process so that the glaze wouldn't brown so quickly from the sugar. He just loved the glaze too. I want to make some more and try it on other things..maybe grilled vegetables would be nice or eggplant.


.. wish I could have gone to cooking school with you! looks like fun..


Hi Bonnie, your menu looks delicious! Thank you also for mentioning the Silo-so glad you enjoyed your time here. It was truly an inspiration having Suvir's talents for the weekend and can't wait for a repeat performance (hint hint SS! ;)

Suvir Saran

Bonnie - Try Abha Aunty's Sweet and Sour Eggplant from American Masala. It uses the tamarind chutney. Is quite a favorite of all that taste it. Big hit at Devi and any and everywhere I have made it. I have known friends and those I have met for the first time at a class to pour this chutney over Vanilla Ice Cream. In fact the Big Gay IceCream Truck in NYC was using my tamarind chutney this summer or shall I say early Fall. He was quite excited by it as well.

Mary - I get the hint. Lets do it. Shall we talk dates via email? What did you have in mind? The Silo cooking classes are some of my favorite ones ever. And you Mary, make it totally worthwhile. You are a treat to work with and for. Thanks for having me over and many, many thanks for your energy, passion, sensibilities around food and learning and your professional manner. The Hunt Hill Farm Trust is very lucky to have you heading the kitchen and the classes.

What a treat it was to teach there and thereby meet these two amazing sisters, one of whom is our dear blogger - Bonnie Deahl.


Suvir, you're too kind. Yes, via email. Let me know when you're available Spring and Summer and we'll fill the Silo with clouds of exotic spices! (and hopefully Bonnie and her sister!;)

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