Food52.com‘s podcast, Burnt Toast, is delightful: well-produced, cheerful and informative. Its shortest episode–only 9 minutes long– is the one I recommend today, in part because it has to do with Thanksgiving, but more because I just love it. Here’s Calvin Trillin reading his 1981 essay, Spaghetti Carbonara Day (top of the list).
At my house next Thursday, we will still be doing Conventional Thanksgiving, which includes my mom’s (and the 1960 Pillsbury Bake-Off’s) savory Dilly Casserole Bread. I’ll leave you with another of our family favorites, Scalloped Corn aka Corn Soufflé:
2 cans cream-style corn (ew! stay with me)
1 package frozen corn kernels (or fresh corn cut off the cob if you are some kind of freak)
6 eggs, beaten lightly
1/2 cup milk
1 stick (1/4 lb) butter plus butter for greasing the dish
approximately 2 cups of crushed cracker crumbs (I use saltines like my depression-era grandma did; Most Moisturized Mom puts on airs with Club Crackers)
Salt and pepper to taste
Melt the butter. Reserve a generous 1/2 cup of the cracker crumbs, and butter the remaining crumbs, which you will use for the topping.
Mix all the other ingredients together with the 1/2 cup of reserved cracker crumbs until well combined, then pour into a buttered casserole dish. Top with all of the buttered crumbs, which will seem excessive. (Because it is).
Bake at 350 degrees until the soufflé puffs up a bit and the crumbs are golden brown, which is usually about 30 minutes. (You want your frozen corn well-thawed and your eggs set.)
Happy weekend to all.