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.

Roasted Carrot Soup

I am sitting here, in fabulous San Francisco, attending BlogHerFood'10(writing this with total and utter glee) and I couldn't leave my home without cleaning out my vegetable drawer.  My veggies simply needed some love.  And had I not loved my veggies, there would have been lots and lots of waste.  I would not have been able to leave in good consciousness had I wasted all those veggies.  So, I put my carrots, leeks, celery, kale, chard, radishes, fennel and parsnips to good use.  Here is what transpired once I cleaned out the drawer:

Roasted Carrot Soup

Vegetable Stock

Fettuccine with Kale and Sausages
A very, very simple Apple Tart

Israeli salad (cucumbers, Roma tomatoes, red onion, radishes, lemon)

While I roasted my veggies for the soup, I started a big batch of vegetable stock.  The beauty of making your own stocks is that you can use up veggies that are on the verge of being thrown out, plus, stocks freeze really, really well!  I use both vegetable stock and chicken stock in almost all of my savory dishes and there is really nothing better than homemade stocks!

Roasted Carrot Soup
yield: 2 quarts

ingredients:
2 lbs. carrots, peeled and cut into 1/2" chunks
2 Spanish onions, rough chopped
3 leeks, white part only, cleaned and chopped (reserve green parts for stock)
3 garlic cloves, rough chopped
2 Tbls. olive oil
2 tsp. kosher salt
1 tsp. black pepper
1 1/2 tsp. ground cumin
7 cups vegetable stock (preferably homemade)
fresh chives

instructions:
• preheat oven to 375*.  lightly spray a large jelly roll pan with cooking spray.
• combine the carrots, leeks*, onions, garlic, olive oil, salt, pepper, and cumin on the tray.  toss lightly with your hands.  spread evenly, try not to overlap veggies.
• roast in preheated oven for 40-55 minutes or until veggies are tender, but not burnt.
•in the meantime, warm your vegetable stock and chop your chives.
• in a blender, blend equal amount veggies and stock until completely pureed.  you will have to do this in several batches.
• warm pureed soup over a low flame.  you may need to add more stock or water to get the consistency you prefer.  check seasonings.
• if you so desire, add some heavy cream (I didn't and it was still delicious)
• serve in individual bowls and sprinkle with chives and a drizzle of good olive oil.

* to clean leeks, cut the white parts in half and soak in warm water for 10 minutes.  you will see sand grains at the bottom of your water.  rinse and repeat.  while you are doing the whites, do the green parts as well as you will be using them in your vegetable stock.

The Best Vegetable Stock

ingredients:
1 lb leeks, white and green parts
1 lb. carrots, cleaned and chopped
1 1/2 yellow onion chopped
1 fennel bulb, chopped
3 parsnips, chopped
the leaves and ends of a bunch of celery
handful of parsley
2 bay leaves
3 garlic cloves, unpeeled
10 black peppercorns
8 quarts of water

instructions:
• heat a little sunflower oil in a large stock pot ( I use a huge le creuset).  saute leeks (white part only), carrots, fennel, parsnip, onion, and celery leaves/ends.  saute for 10 minutes until just starting to soften.  add the rest of the ingredients and bring to a boil.
• once boiled, turn fire down to simmer and slightly cover.  simmer for 1 1/2 hours.  turn off fire, remove lid and let cool for 30 minutes.
• remove veggies, discard.  strain stock into another stock pot.  let cool completely.
• once cooled, store in quart sized, freezer friendly containers(I get mine at surfas.  will post photos later).
• label the containers with date and description.  can be frozen for up to 2 months.

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!

Lunch at the Beach

Last weekend, Gaby from What's Gaby Cooking, organized a pot luck with fellow food bloggers.  The destination, Will Rogers Beach, life guard station 6.  Everyone brought something delicious.  Carrie ( Organically Delicious) made  oatmeal cream pies and a yummy chicken salad, Brooke ( Food Woolf) made a fabulous cocktail, Marla ( Family Fresh Cooking ) made a salad with everything but the kitchen sink, Gaby made cookies WITHOUT butter, and Esi (dishingupdelights) brought nutella cupcakes - which made my kids happy.  Jamie, Eli's friend, also came to the beach with us and made a moist and delicious carrot cake muffin.

I made Gazpacho which is like eating veggies in a bowl. I love this recipe and so does everyone else who happens to try it. This is great party food! I also made sables; chocolate/orange, hazelnut w/shaved bittersweet chocolate, and almond/lemon.

Gazpacho
serves 12

ingredients

1  purple onion, coarsely chopped
1  red bell pepper, seeded and coarsely chopped
1  garlic clove
2  large tomatoes, cored and coarsely chopped
1  English cucumber, peeled and seeded, coarsely chopped
1  2-oz jar of pimento's drained
3  cups organic tomato juice
1/3 cup red wine vinegar
1/4 cup good olive oil
3/4 cup vegetable stock
dash or two of Tabasco
fresh ground pepper to taste

instructions

put the garlic, onion and red bell pepper in the work bowl of a Cuisinart and pulse until diced fine.  add the cucumber and the pimentos and pulse some more.  add the tomatoes and pulse until you get the consistency you like ( I like mine pretty fine however like a little bits of chunks).

throw veggie mixture into a large glass pitcher.  add the tomato juice, red wine vinegar, olive oil, veggie stock, Tabasco, and pepper.  give a good stir.  chill for several hours before serving.

condiments

croutons
avocado
chopped egg whites
diced red onion

I like to serve this in small coffee mugs or espresso cups.  This is the perfect dish if you want to serve a large crowd.

fun day!