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Butternut Galette

Galettes are rustic French open-topped pastries, usually made with fruits. Inspired by some reading I was doing on the food of Southwest France, where most of France's pumpkins are grown, I decided to try putting the two ideas together for something new to do with pumpkin or its many cousins (Hubbards, butternut, acorn, Turk's turban, or sweet dumpling [Delicata] squashes).

Smoke-Roasted Turkey

While I like all poultry headed for the smoker, gas grill, or oven to be brined at least for a few hours, for a more emphatic flavoring, a brine cum marinade works wonderfully. It's also useful when you don't want to cook your bird for a couple of days. This turkey was left in its marinade in a large covered canner (on the floor of a near-freezing garage colder than my refrigerator) for three days. Carved in thin, small slices this 15-pounder goes a long, long way for a buffet or cocktail party fare.