Fresh Facts - Week of November 5, 2006

At Thanksgiving, turkey or ham is most likely the star of the show, but there’s a constellation of creative side dishes that will have guests asking for second and third helpings.

Chef Josiah Citrin, owner of Melisse Restaurant in Santa Monica, CA, (www.Melisse.com), features side dishes at his annual Thanksgiving celebration inspired by those served in his family’s own home by mom Huli Sloane.

"I like to go with seasonal items that have distinctive, earthy flavors, like RHUBARB, TURNIPS, CRANBERRIES, PUMPKINS, Black Chanterelle MUSHROOMS and black trumpet MUSHROOMS, along with BEETS and truffles" says Chef Josiah. "Find a traditional recipe and put your own twist to it."

Melisse’s CRANBERRY sauce is a good example of doing just that. Citron grates LEMON, LIME and ORANGE zest and combines with sugar, sprinkling this mixture over fresh CRANBERRIES which are baked in a very slow oven, seasoned with star anise. "This way the CRANBERRIES stay whole and they don’t pop until you eat them" explains Chef Josiah.

Instead of using pumpkin simply as a dessert offering, Chef Josiah transforms it into a luscious soup seasoned with SAGE and MUSHROOMS. "You can also do a great hash combining PUMPKIN and CRANBERRIES, with a bit of GINGER and allspice – the sweet and tart flavors play off each very well."

Instead of serving traditional roasted TURNIPS, Chef Josiah’s twist is to serve a RHUBARB and TURNIP Puree. POMEGRANATES are incorporated into a molasses sauce over Yorkshire pudding. And GREEN BEANS are presented Schezuan style with RED PEPPERS.

Among his customer’s favorite Thanksgiving "sides" which have become a Melisse tradition is Praline PECAN YAMS. "YAMS are so sweet and very rich, with a darker orange flesh than SWEET POTATOES" says Chef Josiah about what makes them so popular.

APPLES are among this week’s most economical FRUIT value, with lots of variety, ranging from sweet RED and YELLOW DELICIOUS to tart GRANNY SMITH, FUJI, GALA and McINTOSH.

BANANAS are plentiful at very reasonable prices. Dip in LEMON juice to prevent darkening and add slices to vanilla or tapioca pudding dishes.

POMEGRANATES, rich in iron, are in steady supply at moderate prices. Use for juice, marinades and sauces and enjoy the jewel-like edible seeds in desserts and salads.

New crop HASS AVOCADOS are coming from Chilean markets, with prices decreasing as volume improves.

ROMA TOMATOES, the perfect choice for homemade pasta sauce, are in plentiful supply at very affordable prices.

BARTLETT pears are in peak supply at economical prices, with BOSC and D’ANJOU varieties also decreasing in price as volume improves. Serve PEARS poached and drizzled with chocolate sauce or pureed RASPBERRIES.

New crop CHESTNUTS are a seasonal favorite, although prices are strong due to heavy demand for the holidays.

PERSIMMONS are also now in season at moderate prices. Enjoy them in sauces and desserts or freeze ripe FRUIT and serve partially thawed as a fresh sorbet offering.

Look for increasing variety in in-shell NUTS, including PECANS, WALNUTS and ALMONDS as the holiday season approaches. Keep NUTS frozen or in a cool, dry place to prevent their delicate oils from becoming rancid.

Best values in the CITRUS bin include LIMES, RED GRAPEFRUIT and SATSUMA TANGERINES.

HONEYDEW MELONS are steady in supply at moderate prices.

Price are at premium levels now for STRAWBERRIES and RASPBERRIES.

SWEET BROWN ONIONS rank among the best VEGETABLE values this week, great for roasting or for creating tempting French ONION soup.

ROMAINE LETTUCE, ICEBERG LETTUCE and GREEN CABBAGE are among the best bets for salad entrees. Salad toppings in plentiful supply include CUCUMBERS, CARROTS, JICAMA, CELERY, MUSHROOMS, SPROUTS, GREEN ONIONS and RADISHES.

Quality is excellent on EGGPLANT; cut into pieces and roast with GARLIC, ONIONS, MUSHROOMS, BELL PEPPERS and TOMATOES, seasoned with fresh HERBS and olive oil.

BROCCOLI and CAULIFLOWER prices are decreasing. Cook either, puree with seasonings, chicken broth and light cream to create a delicious soup.

ZUCCHINI and YELLOW CROOKNECK SQUASH continue plentiful at economical prices, with BEETS also a good side dish value this week. HARD SHELL SQUASH is in peak supply and great for slow roasting, served with maple syrup or a butter-PECAN-GINGER sauce.

Quality is excellent on RUSSET POTATOES with prices very reasonable. For a rich-tasting POTATO option, try FINGERLINGS.

Fresh YUCCA is economical and makes a nice change of pace from POTATOES when served fried or mashed.

GARLIC is plentiful and economical. Bake cloves with butter and olive oil, then blend together and serve as a spread for toast. Or combine with breadcrumbs and HERBS and use as a stuffing for PORTOBELLO MUSHROOMS.

Cut SUNFLOWERS, ZINNIAS, MUMS, DAISIES, ALSTROMERIA LILIES and MINIATURE CARNATIONS are the best pickings in arrangements. In blooming potted plants, good values continue on MUMS and MINIATURE ROSES.

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