thanksgiving ideas

green beans/lemon
I think I will be repeating a vegetable side from last year, green beans with a take on gremolata. This was a success, and we liked having something with fresh, bright flavor and acidity to contrast with the richer dishes. Just steam or blanch green beans until almost done and shock in cold water (you can do that ahead of time). Then sauté the beans in olive oil with minced garlic; when done, toss in a bowl with minced parsley, grated lemon zest, freshly squeezed lemon juice, and freshly ground pepper.


caramelized onion and gruyere gratin


cinnamon gelato??? from Paige? with apple tart


mac and cheese

Whipped Potatoes

Peeled Yukon Golds are boiled until they're fork-tender. Drain well, and put the covered pot back on the turned-off electric burner to "dry" the potatoes, shaking the pot a little bit. They get mashed with a hand masher, and I add butter after they've been broken down a bit (I won't say how much butter and I won't tell my sister how much either).

Then in goes a glop of roasted garlic (I pre-roast heads of garlic, squeeze out the roasty garlicky goodness and freeze it in 2 Tbsp. containers in the freezer) and a tiny bit of milk get added, and then a healthy dose of sour cream. Continue mashing and stirring until they're relatively smooth (although there will be small lumps using a hand masher, but I'm OK with that) and the sour cream is blended in. Salt and pepper to taste.

It's all done by eye - I don't like mashed potatoes that are so thinned out that you can practically pour it off the serving spoon, but I don't like them "stiff" either.

HTH!

ETA: Never ever ever ever ever ever ever EVER use an electric mixer for mashed potatoes. It makes them gluey.

Permalink | Reply
By LindaWhit on Nov 17, 2010 08:41AM
re: LindaWhit
This sounds like a wonderful alternative to the plain ones I had on the plan--which are good, but roasted garlic and sour cream? Even the pickiest and most hidebound traditionalists in my group wouldn't object to those!

And it's "dietetic" to boot, with a "healthy dose" of sour cream. And we know the healthful properties of garlic. I'd be derelict in my hostess duties to leave them out.

Permalink | Reply
By nomadchowwoman on Nov 17, 2010 01:04PM
re: nomadchowwoman
I'd be derelict in my hostess duties to leave them out.
~~~~~~~~~~
'Nuf said. :-)

Permalink | Reply
By LindaWhit on Nov 17, 2010 01:37PM
re: LindaWhit
This is very similar to my family's recipe, but instead of using sour cream we use neufchatel (light cream cheese). Also, instead of roasting the garlic, we braise the cloves in chicken stock and throw the stock into the potatoes as well. This is the one dish there are never ANY leftovers of!



Brussels Sprouts w/ Pancetta and Chestnuts

Corn bread dressing



green beans
I have starting serving this recipe I found on Epicurious at all holidays because of how delicious it is...and how quick it is as well!

1/2 cup balsamic vinegar
2 large shallots, finely chopped
4 tablespoons (1/2 stick) butter, room temperature

2 pounds green beans, trimmed

Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.

Cook beans in large pot of boiling salted water until crisp-tender. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)

Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

http://www.epicurious.com/recipes/foo...


Cranberry-pear sauce with ginger


Roasted pear chutney
Sure. This was adapted by me from a book I used to have, I don't even remember the title, it was written by a professional chef. It's a riff on a basic mango chutney, but roasting the pears adds a nice dimension of flavor:

4 ripe Bosc pears, peeled and cut in half
4 tablespoons freshly squeezed lemon juice, or half lemon/half orange
1/4 cup plus 2 tablespoons brown sugar
1 tsp teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons neutral flavored vegetable oil
1/2 cup pure maple syrup, honey or other mild sweetener, if you don't want the maple flavor
1 medium red onion, chopped
2 garlic cloves, chopped
2 teaspoons grated fresh ginger
3 oz currants
3 oz golden raisins
I red bell pepper, diced into small pieces
3/4 cup white wine or champagne vinegar
1/2 chipotle en adobo, or to taste, minced, optional
2 teaspoon chopped fresh thyme
2 cups diced mango, I used dried as it's easier to handle, but fresh is fine
If you use dried, rehydrate for an hour or so first, until soft

Preheat oven to 350°F.

Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves. Coat a sheet pan with half the oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil. Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool. I turn them half way through roasting.

While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.

Using a melon baller, scoop out the cores of the cooked pears, after they cool. I do this step before roasting; it was easier to handle the pears at that point. Cut the pears into 1/2-inch chunks.

Combine the pears with the rest of the mix. Cover and refrigerate for at least 2 days before serving. I add a little salt to this, just a pinch.


Swiss Chard Gratin (with a rave review)
Without further adieu, here's the swiss chard gratin recipe:

Ingredients:

2 Tbl. butter, softened
2 - 3 Tbl. breadcrumbs
1 Lb. swiss chard
1 Tbl. EVOO
medium shalllot finely chopped
2 cloves garlic
1/2 tsp. salt
pepper

SAUCE:

2 Tbl. unsalted butter
2 Tbl. flour
1 1/2 cups milk
1/4 tsp. salt
1 bay leaf
1/8 tsp. nutmeg
2 Tbl. fresh oregano
2 tsp. fresh thyme
1/2 cup Gruyere cheese

TOPPING:

1/4 cup breadcrumbs
1/2 cup Gruyere cheese

1. Prepare the dish: Coat the interior of a 1 1/2 qt. gratin dish with the softened butter. Spoon in the bread crumbs and tilt the dish until they adhere to the buttered surface. Preheat oven to 400 deg. F.

2. Chard: Slice the chard stems and leaves with ribs attached into 1 1/2 inch pieces. Wash in a colander but don't dry. Heat olive oil in 6 qt. dutch oven or soup pot over medium heat. Add shallot and garlic and cook, stirring constantly until softened but not browned, about one minute. Add chard, sprinkle with salt, and cover tightly. Let chard steam for 2 -3 minutes, until abt. 1/2 its original volume. Remove lid and stir, until water is evaporated, 3 - 5 minutes. Season with pepper and set aside.

Sauce: Melt butter in small saucepan over medium heat. Whisk in the fliour and mix until mixture bubbles up and turns lighter in color, about one minute. Pour in cold milk all at once and whisk vigorously. Add the salt and the bay leaf and continue to whisk until it comes to a boil and thickens. Reduce heat to low and simmer for 2 minutes. Stir in oregano, thyme, and cheese. Remove and discard bay leaf.

Combining and baking: Stir the sauce into the swiss chard in the large pot. Taste and add salt or pepper as necessary. Sprinkle bread crumbs and cheese evenly over the top. At this point you can cover the dish with plastic wrap and refrigerate it for up to 1 day. Bake the gratin until it bubbles over the entire surface and the top is browned, 25 - 35 minutes. If you wish, you can finish in the broiler for the last minute or two. Serve hot.

OMG!




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