Wowee!! My recipe for Belgian Endive, Radicchio and Orange Salad with Mint vinaigrette is in the November issue of Oprah magazine, Page 240.
It is part of a a Thanksgiving menu and i must say it looks elegant, they way the have styled it.
Speaking about Thanksgiving I have ordered a heritage turkey from Heritage Foods and will cook it along side of our usual Kosher bird. I always cook two birds for the holiday for a side by side comparison. That way all the people who want thighs and drumsticks are happy and we have lots of white meat for sandwiches. Years ago I cooked a local heritage bird, a Bourbon Red, and it was tough as hell and the kids said Mom, fugheddaboutit. But I am trying again this year. This turkey is from a different farm. I hope it is great as I paid enough for it.
Anyway, if you are at the news stand pick up a copy of O so you can have my recipe for your Thanksgiving table.
And thank you,Oprah !
Congrats on O. Your comment on the tough heritage turkey makes me think of grass fed beef, which can be wonderful. A successful grassfed beef program may call upon a conventional producer to rethink how they feed their animals and sometimes even what breed of cow to raise. I want to see old fashioned tukeys find a niche in the modern market, but I can imagine raising them well presents challenges to the producer. If this year’s “antique bird” doesn’t taste stringy and old let us know where you got it so that the