My Thanksgiving Round-Up

I think I have mentioned that I love the holidays.  Valentine's day we make lots and lots of candy, Easter, we decorate eggs and love a good Easter egg hunt, Passover we become a macaroon factory, Fourth of July it's all about the red, white and blue accents, New Years it' all about the cocktail, and Thanksgiving - it's all about the sides, the table decorations, and the annual Salzman family turkey "football" bowl.

I started collecting Thanksgiving recipes all the way back in the late 70's.  Even before Miguel and I were married (25 years ago!), I enjoyed making Thanksgiving dinner.  The more guests, the merrier.  I love to feed a crowd and Thanksgiving is that one holiday that makes feeding a crowd really fun.  I love to mix the flavors, the colors, the savory with the sweet.  And I especially love Thanksgiving because it is that one holiday where nothing is expected.  No gifts, no candy, no gestures.  It is just a way to get everyone together, be grateful, and simply say "thanks".

This year, I am sticking with some old favorites, but introducing some new hopefuls!

Family Favorites

My mac 'n cheese coins

Parmesan -White Cheddar Straws

Artichoke-Olive dip

Cranberry-Raspberry Sauce

Pumpkin Soup

Squash Gratin

Mom's Turkey

Mom's Gravy

New Additions:

Rustic Herbed Stuffing

Rustic Apple Galette

Brussels Sprout Salad

The balance of the meal; sweet potatoes, more veggies,etc, will be made by other family members.  I promise to share a recap of our holiday feast, after I have digested this meal.  Which may take a few days.  So be patient!

This cranberry recipe was my dad's favorite.  He would eat it with a spoon.  Now, my son-Eli, has taken on that role and requests this cranberry sauce all year around. I always made a double recipe, one for our table and one for my dad to take home.  I will set a place for him this Thanksgiving holiday and be grateful for the 46 years that he was in my life.  

Cranberry-Raspberry Sauce

yield: 4 cups

ingredients:

1 lb. fresh cranberries

2 granny smith apples, peeled, cored and chopped

1/2  cup sugar

1/2 cup orange marmalade

10 oz. frozen raspberries, thawed and drained

zest of one lemon

juice of one lemon

instructions:

• throw all ingredients in the bowl of a food processor.  pulse until chunky.

• refrigerate.  can stay for about 1 month.

Brussels Sprout Salad

There is a restaurant in my neighborhood (The Six) that is a great place to grab lunch or eat an early dinner before a movie.  The menu constantly changes and uses mostly seasonal, fresh ingredients.  I look forward to their shaved brussels sprout salad and am always disappointed when it is not on the menu.  Inspired by The Six, I decided to create one of my own.  It's delicious, if I do say so myself!

ingredients:
dressing:
1/4 cup grainy Dijon mustard
2 Tbls. apple cider vinegar
2 Tbls. fresh lemon juice
1 Tbls. sugar
1/3 cup grapeseed oil
kosher salt
fresh ground pepper

candied pecans:
1/2 cup brown sugar
3 Tbls. unsalted butter
3/4 cup pecans, chopped + toasted

1 1/2 lbs brussels sprouts, trimmed
1/4 cup pomegranate seeds

instructions:
• preheat oven to 325*
• bring a pot of water to boil
for the candied pecans
• in a heavy duty pan, melt butter with sugar.  bring to a boil.  boil for one minute.
• remove from heat and add the pecans.
• spread mixture onto a silpat lined baking sheet and bake for 8 minutes.
• cool completely
for the dressing
• make dressing, combine all ingredients and mix well.  taste for seasoning. set aside
• once the water has boiled, add 1 tablespoon kosher salt.  add brussels sprouts and cook for
5 minutes or until tender.
• drain, rinse with cold water.  cool on paper towels.
• using a food processor fitted with the 1/8 or 1/4" slicing disc, slice brussels sprouts.  transfer to a large bowl.  cover and chill.
when ready to assemble
• toss brussels sprouts with enough dressing to coat.  let marinate for 30 minutes.
• top with candied pecans and pomegranate seeds.

Rustic Herbed Stuffing
adapted from Bon Appetit
yield: 8-10 servings

Stuffing is never my department.  My mom has always made the stuffing (another one of my dad's favorites) and she ALWAYS stuffs it in the bird.  It happens to be really delicious and really moist and has a very distinct flavor.  But as my mom gets older, it becomes harder and harder for her to do tasks such as these.  So, this year, we are veering off of tradition, just a little, and I am making this rustic herbed stuffing.  We did a trial run.  Eli ate half the pan and gave it two thumbs up!

ingredients:
11 cups (16oz.) country style french bread, cut into 1" cubes
10 Tbls. unsalted butter
2 bunches green onions, thinly sliced
2 cups chopped celery
3/4 cups chopped, fresh italian parsley
1 Tbls. chopped, fresh oregano
1 Tbls. chopped, fresh sage
1 Tbls. chopped fresh thyme
1 large garlic clove, minced
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 large bunch of Swiss chard, stems removed, chopped coarse (12 cups)
3 large eggs
3/4 cup chicken stock (I used homemade)
3 oz. grated Parmesan cheese
2 oz. grated Gruyere cheese

instructions:
• preheat oven to 375*.  butter a large casserole dish.
• spread bread cubes on a large sheet pan.  bake until very dry, 15 minutes.  cool.
• melt butter in a heavy large skillet over high heat.  add green onions and next 8 ingredients.  saute until celery is tender, 6-8 minutes.
• add Swiss chard and saute for 3 minutes.
• place bread crumbs in a very large bowl.  add warm veggies and toss to coat.
• whisk eggs and 3/4 cups broth(i used a 1/2 cup more) and add this to the bread mixture. mix in Parmesan.
• transfer to prepared dish. cover with buttered foil and bake for 30 minutes.  remove foil and bake for an additional 30 minutes or until golden.


*will post photos and recipes after Thanksgiving

I wish Thanksgiving was a week long holiday.  If it were, I could then make all the dishes that I desire. Here are some amazing recipes that have inspired me:

Spiced-Mulled-Cider by Organic Spark

Chestnut Soup by The Italian Dish

Bacon-Sweet Potato-Spinach Salad by Family Fresh Cooking

Pumpkin Scones by The Little Teochew

Gluten Free Stuffing by Gluten Free Girl

Carmelized Onion Cornbread Stuffing by Organically Delicious

Pumpkin, Quinoa + Hazelnut Gnocchi by Cannelle et Vanilla


Roasted Turkey Breast by What's Gaby Cooking

Thankful Cookies + Blessings by I am Mommy

Spiced Pear + Cranberry Pocket Pies by The Cilantropist

Pumpkin Crumble Cake by Indigo's Sugar Spectrum

Pear-Frangipani Galette by The Wives with Knives


How to make Pie Crust by Brown Eyed Baker


for more great recipes and inspiration, check out Tastespotting and Foodgawker.

Polenta Chips

I have attempted polenta in the past, however unsuccessfully.  So, when I saw several recipes for Polenta in donna hay magazine, I attempted yet one more time.  Polenta is so, so easy.  I don't know what I was afraid of.  I served these chips with Isaac's favorite chicken dish and some roasted brussel sprouts and everyone in my house was perfectly happy with their meal!  I love when that happens!

These would make a really good nosh before the Halloween mayhem starts on Sunday night. I am loading my kids up on protein and veggies all day.  Boycotting sugar this weekend for fear of what's to come!

Happy Halloween, everyone!

Polenta Chips
adapted from DH issue 51

ingredients:
3 1/2 cups homemade chicken stock
1 cup instant polenta
30g butter
1/4 cup grated Parmesan
sea salt
fresh herbs

instructions:
• place the stock in a heavy duty pan. bring to a boil.
• gradually whisk in the polenta.  you want to add slowly, whisking the whole time.  otherwise you will get lumps and you can't get the lumps out.
• cook 2-3 minutes or until thickened.
• remove from heat and add the Parmesan, salt, and a little pepper.
• spread mixture into a lightly greased baking pan (i used a quarter sheet pan).
• refrigerate for about 30 minutes or until set.
• slice into strips.
• preheat oven to 425*. brush strips with a little olive oil.  place on lightly greased tray and bake for 20-25 minutes or until golden brown

these are also really good with a side of homemade marinara!

PIckled Veggies

Isaac and I have established that a burger isn't a burger without pickles.  We both agreed that our pulled pork sandwiches ( last nights dinner ) was no exception to the pickle rule.  I love pretty much anything pickled.  I have been a pickle lover ever since I could remember.

Growing up, my elementary school, Erwin Street Elementary had a fall festival each year.  Some classrooms had a different game theme, one classroom housed all the prizes where one could "buy" stuff with the winning tickets. Yet, my most favorite classroom of all had a huge barrel filled with the fattest pickles I had ever seen.  The classroom with the barrel of pickles was the place I searched out first.  I could still remember what they tasted like.  And I can still remember the feeling I got with that first bite of that sour, tart pickle!

Each summer I end up pickling some sort of veggies.  This past week I choose English cucumbers, radishes, and purple onions.  I also threw in a shallot, sliced thin!  The pulled pork could stand on it's own, but adding these veggies made it that much better.

Wish I had some photos of the sandwiches.  I made 5 pounds.  Thinking it was way too much, I decided to invite some friends over.  All 5 pounds was polished off, leaving NO leftovers.  Thus, no photos!  Guess, I am just going to have to make another roast.  I don't think my family will be disappointed!

Pickled Vegetables
original recipe here
yield: 4 cups


ingredients:
1 English cucumber, sliced thin
1 small red onion, sliced thin
10 radishes, sliced thin
1 shallot, sliced thin
3 Tbls. coarse salt
2 cups cider vinegar
1 cup sugar
1 Tbls. whole black peppercorns
2 tsp. mustard seeds
2 tsp. whole coriander seeds

instructions:
• using a madoline( mine is 30 years old and probably the least expensive one out there), slice veggies about 1/8" - 1/4" thick.  toss veggies with 2 tablespoons kosher salt in a large colander, set over a bowl.  Set in fridge for an hour.
• rinse veggies well.  pat dry and place in a clean glass jar.
• bring remaining 1 tablespoon salt, vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan.  simmer 5 minutes.
• pour over vegetables, let cool for 1 hour.  cover, and refrigerate overnight or up to 3 weeks.

* they also make a terrific, low-cal, mid afternoon snack!

Zucchini Sticks + Marinara

Zucchini is the most versatile vegetable.  On it's own it is so-so.  There is so much you can do with it.  I like to pair it with grilled onions, roasted tomatoes, left over brown rice and some Parmesan cheese and bake it for an easy week night side dish.  It is great grilled; pour a little olive oil + balsamic on it with a little S + P, grill it until it is slightly soft, serve it up with a yummy rib eye, mmmm.  It is great in muffins and tea breads.  Yet, it is especially delicious breaded and baked.  This is a great way to get the kids to eat some veggies.


These are easy and delicious.  No frying, they are baked and they are a perfect with almost anything.  Serve it up with  a side of marinara and you have the perfect snack either with a piece of protein or as an after school snack.

Baked Zucchini Fries


ingredients:
1 cup unseasoned bread crumbs
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 cup all purpose flour
2 eggs, beaten
3 medium zucchini, cut length wise into 3-4" sticks x 1/4"

instructions:
• preheat oven 350*
• combine bread crumbs, salt + pepper.  put flour in another bowl.  in a medium bowl, beat eggs and set aside
• dip zucchini sticks in flour, then eggs, then roll them in bread crumbs.
• put coated zucchini sticks on a baking sheet coated with a little non stick spray.  bake for about 20 minutes.  the coating should be crisp.  cool slightly.  serve with marinara on the side!