Friday Roundup 11/24/06

This week is a little quiet on the blogging front, with most posts focused on Thanksgiving. There are only so many ways to roast a turkey, so I’ll focus on the posts that really stood out to me.

And let me just say now, Penzey’s Turkey Base rocks my world. Looks like The Food Ass agrees with my Penzey’s love. Why did it take me so long to discover the place?

Since the holiday is done and overwith, now we all have a bunch of leftovers to use up. The Columbus Dispatch suggests Turkey Panini with Farmhouse Cheddar and Cranberry Chutney or Mashed Potato and Turkey Soup.

Last week, Dispatch readers voted Bob Evans (?!? you’re kidding, right?) as best Turkey dinner. To say I thoroughly disagree is the understatement of the year. Blech. This week, they want to know who has the best gourmet burger in Central Ohio. Out of the ones I’ve tried (about half of the list), I’d have to say Elevator for eating in, Red Robin for takeout (have you guys seen the way they pack up to go orders? Awesome!). Contribute your two cents for a chance to win a $25 gift certificate.

I found it interesting that yet another publication is reviewing the Trattoria at Whole Foods – while as a whole, I’ve been unimpressed with the hot prepared foods at Whole Foods (with the pizza being an exception – their pizza rules), and have been wary to try them, this is like the 3rd or 4th in a row good review of the Trattoria that I’ve seen. I may have to give it a try soon, seeing how often I end up at Whole Foods anyway.

This week’s recipes that caught my eye: alpineberry’s Chocolate Hazelnut Tartlets, cookiesinheaven posts Bill Nicholson’s Krispy Kreme Bread Pudding with Butter Rum Sauce, Cooking Debauchery’s Butternut & Apple Risotto, Cream Puff in Venice’s Hot Buttered Pretzels, Culinary Concoctions by Peabody’s Candy Cane Meltaways, Culinary Fool’s Apple Chutney, and The Expatriate’s Kitchen’s Vanilla-Sweet Potato Pie with Pecan-Brown Sugar Crust

In instructional posts, Helen of Beyond Salmon teaches us how to work with leeks.

Well, like I said, it’s been a fairly quiet week. Until next week, folks…

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