GRAND Magazine - November/December 2008 - 54

Farfelle con Salsicce e Piselli 2 T. extra virgin olive oil 1 lb. sweet, spicy, or mixed Italian sausage 1 lb. ground turkey 2 medium onions 1 large green bell pepper 2 large cloves garlic 1 T. plus 2 tsp. kosher or sea salt 1 tsp. sage 1 tsp. fennel seed 1/2 tsp. oregano 2 c. dry sherry 1/2 c. fresh mashed or canned pumpkin or butternut squash 1 c. fresh or frozen peas 2 tsp. butter (omit for vegans) 2 lbs. bow tie pasta Shredded parmesan cheese Brown sausage meat lightly in 1 T. hot oil, breaking up large clumps with the back of a spoon. Pour off the grease in the pan. Add remaining 1 T. of oil, the turkey, onions, pepper, garlic and seasonings. Mix well and turn heat to medium high. Add the sherry; shake pan, and don’t be surprised if you get a short-lived flame from the burning alcohol in the pan. Lower heat and simmer slowly for 4-5 minutes. Add the pumpkin, peas and 1 tsp. of the butter; mix well. Remove pan from heat and let sit until needed (up to 3/4 hour). Approximately 10 minutes before you’re ready to serve dinner, drop the pasta into boiling, salted water and cook till al dente. Reheat sauce a few minutes before the pasta is done. After pasta is drained, put the pasta back in the pot and stir in the remaining tsp. of butter. Add the hot pasta sauce, mix well and serve right away. Pass the parmesan separately. and : substitute 2 lbs. white or wild mushrooms Dijon Vinaigrette This recipe will give you enough dressing for the romaine salad and the pasta Caesar salad, with plenty left for making quick entrée salads for impromptu lunches or light dinners. 1/4 c. Dijon mustard 1 c. red wine vinegar 1-1/3c. extra virgin olive oil 2 Tb. plus 2 tsp. kosher or sea salt 1/2 tsp. fresh ground black pepper In a small bowl, mix together the Dijon, vinegar, salt and pepper. Slowly whisk in the oil. Transfer to a serving cruet. Garlic Oil for the Crusty Bread 1/3 c. extra virgin olive oil 4 medium garlic cloves, halved 1/2 tsp. kosher or sea salt Divide oil into two small serving bowls. Add 1/4 tsp. salt and 2 garlic cloves, halved, into each bowl. Place bowls on either end of dinner table with extra forks so that each person can stab a halved garlic clove and rub the oilcoated garlic on their slice of bread or toast. PhoTo By John LeSTInA Grandmother Fran Teall in her farmhouse kitchen prepares for an influx of family and friends. The more you dip and rub, the more fresh garlic flavor you’ll get. I’m usually good for half a dozen dips per slice. 54 GRAND NOVEMBER DECEMBER 2008

GRAND Magazine - November/December 2008

Table of Contents for the Digital Edition of GRAND Magazine - November/December 2008

Grand Magazine - November/December 2008
Grand View
Contents
Isn't It Grand?
Grand Central
Ask Grand
Grand Gestures
Just So We Know
Full House-Full Heart-Full Time
First, Serve
On the Cover: Vice President-Elect Joe Biden
Incredibly Hip High-Tech Gifts
Foreign Exchange
Home (and Hungry!) for the Holidays
Being the Peace
Reunions
Together Time
Read Aloud
Grand Bazaar
Resources
Grand Finale
GRAND Magazine - November/December 2008 - Grand Magazine - November/December 2008
GRAND Magazine - November/December 2008 - Cover2
GRAND Magazine - November/December 2008 - 1
GRAND Magazine - November/December 2008 - Grand View
GRAND Magazine - November/December 2008 - 3
GRAND Magazine - November/December 2008 - Contents
GRAND Magazine - November/December 2008 - 5
GRAND Magazine - November/December 2008 - 6
GRAND Magazine - November/December 2008 - 7
GRAND Magazine - November/December 2008 - 8
GRAND Magazine - November/December 2008 - 9
GRAND Magazine - November/December 2008 - 10
GRAND Magazine - November/December 2008 - 11
GRAND Magazine - November/December 2008 - Isn't It Grand?
GRAND Magazine - November/December 2008 - 13
GRAND Magazine - November/December 2008 - 14
GRAND Magazine - November/December 2008 - Grand Central
GRAND Magazine - November/December 2008 - 16
GRAND Magazine - November/December 2008 - 17
GRAND Magazine - November/December 2008 - 18
GRAND Magazine - November/December 2008 - 19
GRAND Magazine - November/December 2008 - 20
GRAND Magazine - November/December 2008 - 21
GRAND Magazine - November/December 2008 - 22
GRAND Magazine - November/December 2008 - 23
GRAND Magazine - November/December 2008 - Ask Grand
GRAND Magazine - November/December 2008 - 25
GRAND Magazine - November/December 2008 - Grand Gestures
GRAND Magazine - November/December 2008 - 27
GRAND Magazine - November/December 2008 - Just So We Know
GRAND Magazine - November/December 2008 - 29
GRAND Magazine - November/December 2008 - 30
GRAND Magazine - November/December 2008 - 31
GRAND Magazine - November/December 2008 - Full House-Full Heart-Full Time
GRAND Magazine - November/December 2008 - 33
GRAND Magazine - November/December 2008 - 34
GRAND Magazine - November/December 2008 - 35
GRAND Magazine - November/December 2008 - First, Serve
GRAND Magazine - November/December 2008 - 37
GRAND Magazine - November/December 2008 - 38
GRAND Magazine - November/December 2008 - 39
GRAND Magazine - November/December 2008 - On the Cover: Vice President-Elect Joe Biden
GRAND Magazine - November/December 2008 - 41
GRAND Magazine - November/December 2008 - 42
GRAND Magazine - November/December 2008 - 43
GRAND Magazine - November/December 2008 - Incredibly Hip High-Tech Gifts
GRAND Magazine - November/December 2008 - 45
GRAND Magazine - November/December 2008 - 46
GRAND Magazine - November/December 2008 - 47
GRAND Magazine - November/December 2008 - Foreign Exchange
GRAND Magazine - November/December 2008 - 49
GRAND Magazine - November/December 2008 - 50
GRAND Magazine - November/December 2008 - 51
GRAND Magazine - November/December 2008 - Home (and Hungry!) for the Holidays
GRAND Magazine - November/December 2008 - 53
GRAND Magazine - November/December 2008 - 54
GRAND Magazine - November/December 2008 - 55
GRAND Magazine - November/December 2008 - 56
GRAND Magazine - November/December 2008 - 57
GRAND Magazine - November/December 2008 - Being the Peace
GRAND Magazine - November/December 2008 - 59
GRAND Magazine - November/December 2008 - Reunions
GRAND Magazine - November/December 2008 - 61
GRAND Magazine - November/December 2008 - 62
GRAND Magazine - November/December 2008 - 63
GRAND Magazine - November/December 2008 - 64
GRAND Magazine - November/December 2008 - 65
GRAND Magazine - November/December 2008 - Together Time
GRAND Magazine - November/December 2008 - 67
GRAND Magazine - November/December 2008 - Read Aloud
GRAND Magazine - November/December 2008 - 69
GRAND Magazine - November/December 2008 - 70
GRAND Magazine - November/December 2008 - 71
GRAND Magazine - November/December 2008 - Grand Bazaar
GRAND Magazine - November/December 2008 - 73
GRAND Magazine - November/December 2008 - 74
GRAND Magazine - November/December 2008 - 75
GRAND Magazine - November/December 2008 - Resources
GRAND Magazine - November/December 2008 - 77
GRAND Magazine - November/December 2008 - 78
GRAND Magazine - November/December 2008 - 79
GRAND Magazine - November/December 2008 - Grand Finale
GRAND Magazine - November/December 2008 - 81
GRAND Magazine - November/December 2008 - 82
GRAND Magazine - November/December 2008 - Cover3
GRAND Magazine - November/December 2008 - Cover4
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