I came from a family that carried on lively conversations during dinner. We spoke loudly, passionately, and often all at the same time.

I have dined in homes where no one spoke during dinner. That’s not really sharing a meal as much as obtaining sustenance. I like a spirited dinner table filled with humorous, intriguing, and often challenging conversation.

In my family much of the dinner table conversation revolves around food. Often, we talk about what we’re going to eat for supper while we’re having lunch.

In many ways, cookbook conversation is like dinner table conversation. For the last eight years I have spent the holiday season in bookstores and gift shops signing books and hosting cooking demos. I love meeting those of you who read this column and meeting new friends who are purchasing their first book in my collection.

It struck me last week that I should have been keeping a diary of some of the conversations that have occurred while I was signing books. I’ve heard all manner of stories and antidotes. You would be amazed at with people will reveal in that setting.

Most of the people who purchase my books are very outgoing and talkative. They usually initiate the conversation and often challenge me. I love that. A few are shy and reserved. In those instances I fall back to a few conversation starters that I have found useful through the years.

Two years ago, a woman approached me at a book signing and asked me to sign a book for her daughter-in-law. I asked her a question that I sometimes use in that situation, “Is she feeding your son well?”

She looked back over her shoulder, and then from side to side, finally she leaned in and whispered— though not in a whisper-like voice— “She’s feeding herself well!” she said. “She needs to stay out of that kitchen and get to the gym, that’s what she needs to do. I don’t think my son’s getting any of the food around that house.”

Many times the books are being given as gifts to someone’s mother. Another question I sometimes ask to get a conversation going is, “What is your favorite meal that she (the mother) cooks, or used to cook?” You would be surprised at the number of people who have trouble answering that question. When they’re struggling for an answer, I reframe the question.

“If it’s your birthday, and your mother says, ‘I’m going to prepare whatever you want,’ what is the one item that you request?” That question always works. Within seconds they give an answer 

The most recent answer that I remember receiving was, “Strawberry cake.” That was from a book signing a few days ago. Sometimes the answers are for elaborate and complicated dishes, sometimes their fondest family food memory was for a dish as simple as homemade ice cream.

On my birthdays my mother always made her stuffed bell peppers. She still does. My brother always requested gumbo, served alongside peanut butter and crackers. My wife always requested her mom’s potato soup. My daughter also requests potato soup. My son asks for chili.

What is your favorite food memory from childhood? What was the favorite dish that your mother cooked? It’s the stand-by, go-to item that you still remember today. Everybody has one, what’s yours?

I’ll be compiling a list of “Favorite Food Items From Your Mother” for a future column. Go to my Facebook or Twitter or www.robertstjohn.com and send yours in.

 

Roasted Turkey and Gravy

 

1 Turkey

2 cups Chicken broth

Brine

1 /3 cup Salt per gallon of water.

 

Dissolve the salt in a small amount of hot water; add ice and cold water to equal a gallon.

In an ice chest, place the thawed turkey and enough brine to completely submerge.  For best results let turkey sit in brine for 24 hours.

Preheat oven to 300 degrees.

Roughly chop one onion, one carrot and one stalk of celery and place vegetables in cavity of the turkey. Truss turkey. Sprinkle skin of the turkey with kosher salt and freshly ground pepper (about one tablespoon of each for a 14-pound turkey). Place turkey in a roasting pan on a roasting rack. Place two cans of chicken broth in the bottom of the roasting pan and place all in the oven. Roast turkey for 12 minutes per pound. Do not baste or open the oven door during cooking process.

When done (turkey has reached 180 degrees on a meat thermometer inserted into the thickest part of the thigh), remove the roasting rack and place turkey on a cookie sheet.

Remove the drippings from the pan, using a fat separator, remove fat from the juices. Place the turkey fat into a medium-sized skillet (you should have one quarter cup fat, if you do not; add a bit of oil to make up the difference). Heat the broth in a microwave. Add 1 /4 cup flour to the fat and cook over a medium heat for four to five minutes, stirring constantly. Stir in the hot broth and simmer until thickened. Add canned chicken broth if gravy is too thick. Add one tablespoon Kitchen Bouquet.

Let turkey rest for two minutes per pound before carving. Yield: one hungry family and a few unwanted relatives.



Robert St. John is a chef, author, restaurateur and world-class eater.