Inside PBS Blog

In the past few years, PBS has produced some interesting and unexpected programming about both the traditional Thanskgiving story, and the broader theme of giving thanks.  Here are my 5 picks from the PBS archives:

• How well do you know your pilgrim lore? Take this quiz to find out.
• If you get tired of watching football, check out some of these Thanksgiving-related documentaries, suggested by the documentary experts at P.O.V.
• Check out George Washington's official proclamation of the First Thanksgiving.
•  Reflect on American abundance with this Thanksgiving essay by Anne Taylor Fleming, from the NewsHour archives.
• Read Thanksgiving-themed Cyberchase storylines written by kids.

Also, check out these Thanksgiving favorites from past Engage blog guests Michel Nischan and PBS Chief Technology Officer John McCoskey.

John McCoskey shares his mother's carrot recipe.
Ingredients:

• 1 pound of peeled carrots, sliced very thin (a food processor or slicer works best for this)
• 1/4 cup of golden raisins
• 1/4 cup butter or margarine
• 1/8 cup honey
• 2 teaspoons lemon juice
• 1/4 teaspoon ground ginger

Directions:

• Preheat oven to 375 degrees
• Cook carrots, covered in boiling water for about 10 minutes
• Drain
• Stir in raisins, butter/margarine, honey, lemon juice and ginger
• Transfer to casserole dish and bake uncovered for 35 minutes, stirring occasionally

Michel Nischan offers up his leek and root vegetable gratin.

Prep: 35 min. Bake: 55 min. Stand: 10 min.
Ingredients:

• 8 oz. mild cheddar or Muenster cheese, shredded (2 cups)
• 1 Tbsp. finely chopped fresh herbs, such as flat-leaf parsley, thyme, chives, sage, and/or chervil
• 1 Tbsp. extra virgin olive oil
• 3 large turnips or large rutabaga (about 1 lb.), peeled and thinly sliced
• 1 lb. russet potatoes, thinly sliced
• 2 cups thinly sliced winter leeks
• 1 lb. large parsnips, peeled and thinly sliced
• 1 ½ lb. sweet potatoes, peeled and thinly sliced
• Assorted fresh herbs (optional)

Directions:

• Preheat oven to 350 degrees F.
• In a small bowl, toss together cheese and chopped herbs.  Set aside.
• Coat a 3 quart rectangular baking dish with olive oil.  Layer sliced vegetables in the following order, sprinkling with salt and pepper, and 3 to 4 tablespoons of the cheese mixture between each layer: half the turnip slices, half the potato slices, half the leek slices, half the parsnip slices and half the sweet potato slices.
• Repeat, ending with sweet potato slices.  Reserve remaining cheese mixture.
• Cover with foil.
• Bake for 40 to 50 minutes.  Remove foil.  Sprinkle remaining cheese mixture over the top.
• Increase oven temperature to 400 degrees F.  Continue baking, uncovered, for 15 minutes or until cheese is melted and starting to brown.
• Remove from oven.  Sprinkle additional fresh herbs.  Let stand 10 minutes.

 

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