It’s the What Ya' Got Cookin'? Thanksgiving edition, a beloved tradition here on Midday, going all the way back to 2016. Midday’s resident foodies John Shields and Sascha Wolhandler join Tom with suggestions, tips and words of comfort for folks cooking the big meal. Plus, listeners calls and emails about their Thanksgiving traditions.
John Shields is a chef, author and the host of Coastal Cooking and Chesapeake Bay Cooking on Maryland Public Television and PBS. He and his husband John Gilligan are the proprietors of Gertrude’s Restaurant at the Baltimore Museum of Art. Check out John's feature on Chesapeake Thanksgiving in Bay Weekly Magazine.
Sascha Wolhandler has been a mainstay of the culinary scene in Baltimore for 40 years. Sascha and her husband Steve Susser recently retired from their long career running Sascha’s 527 Cafe in the Mt. Vernon neighborhood of Charm City.
Gertrude’s is one of many sponsors of the Y of Central Maryland’s Annual Turkey Trot 5K Race that takes place on Thanksgiving morning. There are races all around Maryland including in Baltimore City, Bel Air, Perry Hall, Ellicott City, Towson, Westminster and the Eastern Shore. Proceeds from race registrations go to help the Y of Central Maryland. Find out more about race locations and registration.
Gingered Cranberry Sauce
- 2 12 ounce bags of fresh cranberries
- 1/2 cup sugar
- Grated orange zest from two navel oranges
- 1 teaspoon of grated fresh ginger
- 1/4 cup of red wine
- 1/4 cup of water
Procedure: Combine all ingredients and simmer until cranberries begin to burst and sugar is dissolved.
Roasted cauliflower with capers and parmesan shavings
- 2 heads cauliflower
- Olive oil
- Salt and pepper
- 1 tablespoon chopped garlic, fresh
- 1/2 cup shavings of parmesan
- 2 tablespoons capers
Procedure:
Pre heat oven to 425. Cut cauliflower into florets. Toss with olive oil salt and pepper and garlic Place on cookie sheet in one layer and roast. Toss after 10 Minutes and continue roasting for another 5 to 10 minutes until slightly charred. Toss with capers and parmesan.
