November Radio

I’ll be on KFRU’s Morning Meeting today at 10:15 am or thereabouts, talking about cold-weather soups, Thanksgiving tips and the surprising amount of restaurant/food truck happenings that are on tap for the next few months. Preview, links and details below.

Cold-weather soups

  • Winter Squash Soup – I made a variation on this soup last night and with the addition of some chile flakes near the beginning and some whole milk at the end, it was a hit (including with the kids). I probably only used 3 cups of stock however, so it was thicker. Good, warming stuff.
  • Black-Eyed Pea Soup – It’s a family favorite of ours (and Renee’s now) and shouldn’t be left solely to New Year’s Day.
  • Tuscan Five-Bean Soup – A dead simple wintery soup I haven’t made in far too long.
  • Easy Button Soup – You don’t have to make it yourself. Broadway Brewery, Chinese Wok Express (think pho) and Uprise Bakery do soups very, very well. Hoss’ Market sells tons of soup, though I can’t vouch for it (yet).

Turkey Tips

  • Start with a good bird. Country Neighbors has the best and the Root Cellar still has some left. They run $60 for a 14-17 lb. bird and $75 for a 18-21 lb-er. The “small” ones are almost gone. Call The Root Cellar at (573) 443-5055.
  • Defrost slowly (i.e., in the fridge).
  • Brine. You must brine the bird.
    1/2 cup kosher salt
    1/3 cup sugar
    1 onion, sliced
    1 carrot, peeled, cut on a diagonal
    8 sprigs flat-leaf parsley
    8 sprigs thyme
    2 bay leaves
    2 cups hot water, 3 cups cold. Chill and submerge bird for at least 12 hours, or overnight.

    • Optional additions: Fennel, allspice, cloves, chilies
  • Roast, basting each hour, until thick part of bird is 165.
  • Pair with wine:
    • Riesling, Gewurtztraminer, Beaujolais
  • Make stock with that bird, yo.

Resto/Food Truck News

  • New/Soon-to-Be Food Trucks
    • Lilly’s Cantina – “Baja Midwest Fusion.” Tacos, burritos and so on with a twist (mahi-mahi tacos with cilantro, lime and red cabbage, carnitas). Open now for soft launch.
    • Grill-A-Brothers – sandwiches…little info available. Spring 2015.
    • Boss Tacos – open-ish. Showing up at Logboat Brewing for Taco Tuesdays. Maybe more traditional tacos? Keep an eye out.
    • Check out the widget for tracking your favorite food truck’s whereabouts.
  • Pizza Tree is open!

Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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