Shows & Events
Thanksgiving at Sturbridge Village
Care to have a real traditional Thanksgiving feast this year? Sturbridge Village in Sturbridge, Massachusetts, is a recreated 18th-century village where everything is done the way it was then and the staff is in period costume. The village has 40 recreated exhibits on 200 acres.
Make reservations to come to their traditional New England dinner at the Bullard's Tavern, which includes two day admissions to the village. During Thanksgiving there will also be a meetinghouse service, a musket shoot, and storytelling. Call (508) 347-3362 for details and reservations or visit the Web site at www.osv.org/.
We've all heard of, and probably had, potato-leek soup. However, I also enjoy my leeks solo, with a little butter and salt, braised in the oven. This a great way to preserve the flavor and texture of your leeks and have a warming, late fall meal.
12 leeks, about 1 1/2 inches in diameter
3-4 cups vegetable stock
2 tablespoons butter
1/2 tablespoon salt
2-3 tablespoons chopped parsley
Place the well-cleaned leeks in two or three layers lengthwise in a heavy casserole. Add enough stock to fill the casserole two-thirds of the way. Add the butter and salt. Partially cover the casserole and set it over fairly high heat on top of the stove. Boil the stock for 30 to 40 minutes, until the leeks are tender when pierced with a knife. Most of the liquid should have evaporated or been absorbed.
Place the casserole in a 325F oven, covered loosely with aluminum foil, and bake for 20 to 30 minutes, until the leeks are pale gold. Garnish with parsley.