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Thanksgiving Contributions: Horseradish Mashup Potatoes
Now that the squash casserole has been mixed and is ready to be thrown into the oven when we get down to my parent's house, I'm on to the different forms of mashed potatoes I'm bringing down to my parent's house. Because I'm kind of winging the potatoes and they will consist of many different ingredients, combined with the web 2.0 nature of the post I'll call them mashup potatoes.
First up, the horseradish variety. And I'll try to capture the ingredients as best as I can, but a lot of this will be done by guess and taste.
Ingredients:
- 1 baking potato
- 2 sweet potatoes
- 1 sweet onion
- 2 tablespoons of butter
- 1 diced clove of garlic
- 3 tablespoons of prepared horseradish
- salt & pepper to taste
Directions:
Boil the potatoes and onion together until soft. You can peel the potatoes or leave the skin on, it's entirely up to you. In this case, I peeled the baking potato and one of the sweet potatoes (forgot to do the other) before throwing them into the pot. Meanwhile, go ahead and melt the butter, and mix it with the garlic and horseradish to be mixed in when done. Once the potatoes are soft, drop them into the mixer and pour your mixture on top of them, adding your salt and pepper. Mix together until well blended, and poof, done. You can then throw them into the oven for 20 minutes to heat up before serving.
Next up: applewood smoked bacon and bleu cheese mashed potatoes.
But first, the family and I are heading to the coffeeshop to watch the Del Ray Turkey Trot.
Thanksgiving Contributions: Squash Casserole
A few years ago, my dad began to ask each of us to start contributing to the Thanksgiving meal preparation to cut down on the amount of cooking he was responsible for. Frankly, I am surprised it took him that long to ask as he had been putting together a delicious meal for the four of us (sometimes more) for the past 26 years. And as a single, unknowledgeable in the art of cooking dude, I did what anyone from my generation would do, I Googled for ideas of what to bring.
I'm not quite sure how I landed on squash casserole, or even this recipe, but it quickly became a favorite and is now something that I can bring in a pinch when contributions to Thanksgiving (or any pot luck for that matter) are required. Thank you Kim for submitting such an excellent recipe.
I think also it was making this casserole that really uncovered my knack and enjoyment for cooking.
Ingredients:
- 2 1/2 to 3 pounds of squash, sliced
- 1 large yellow onion, diced
- 1 stack of saltines, crushed
- 3 tablespoons butter, melted
- 1 egg, beaten
- 1 cup milk
- salt and pepper to taste
- 1 to 2 cups shredded cheese(reserve 1/2 cup cheese)
Preparation:
Cook squash and onion in water until tender; drain and mash. Add crushed saltines, melted butter, beaten egg, milk, salt and pepper, and 1/2 to 1 1/2 cups shredded cheese; mix to blend well.Pour into a greased casserole dish. Bake in 400° oven about 45 minutes or until golden brown and set in middle. Remove from oven and sprinkle with reserved 1/2 cup cheese.
Here is a shot of the squash and onions boiling... and yes, it's truly 7:10am - what else are you going to do when you've been up for 2 hours thanks to a son who is really congested and can't sleep?
How can you go wrong with puff pastry and pesto?
Last November my (then) 13 year old, as an Honors 2 high school French student, was assigned to bring in a French food item for the school's "French Day". A suggested recipe resource was About.com's French Food section. She chose Basil Palmiers.
I assisted her in this endeavor, but mostly I documented the creation of the palmiers with my camera as she needed to create a poster to go along with the food. I don't recall ever having palmiers before, but really, how can you go wrong with puff pastry and pesto? Wow, it was everything in my power to stay away from these delicious bites. I probably never should have tasted that first one, good thing she'd made a double batch so there was enough after taste testing to complete her assignment. I recently changed my Twitter background image to that of the finished palmiers and my mouth has been begging me for more ever since. In response to this tweet, Mark Sylvester tweeted "On your Palmiers, next time try spreading Tapenade instead, or a tube of anchovy paste and parm cheese - amazing treat!". I also learned that I can make a large batch, freeze the rolled dough, and then slice and bake as needed. Nice! We've got a couple different filling options and are bringing these as our contribution to tomorrow's family Thanksgiving feast. I've pasted the original recipe below, just in case it ever disappears from About.com's archives. Enjoy!This recipe for basil palmiers uses a pesto-like filling of fresh basil and garlic for a wonderful, savory flavor. Prep Time: 15 minutesCook Time: 15 minutesIngredients: * 1/3 cup packed fresh basil leaves
* 3 cloves garlic cloves, crushed
* 1/4 cup olive oil
* 1/2 lb puff pastry (1 sheet store bought)
* 1 egg, beaten
* 1/4 teaspoon ground black pepperPreparation:Preheat an oven to 400F.Pulse together the basil, garlic, and olive oil until it forms a finely textured paste.Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush or spoon, spread the basil paste in a thin, even layer over the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed. Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Sprinkle them with the ground black pepper and bake them for 12-15 minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature. This recipe makes 30 basil palmiers.Variation: Sprinkle 3 tablespoons grated Parmesan cheese over the basil paste and dough before rolling it into palmiers.
From Gourmet's Bohemian Thanksgiving Menu: Roasted Cauliflower, Romaine & Radicchio Salad
Yay, Thanksgiving is here! I've been trying out holiday recipes in preparation for Turkey Day. Tomorrow we will be celebrating with our wonderful friends over a pot luck supper. I will be bringing a Potato Fennel Puree and a Stuffing of as-yet-undetermined ingredients. I'll be sure to post the final products :)
A couple nights ago I tried this recipe from The Best of Gourmet. I am not lying when I tell you this was the very first time I've ever bought and made cauliflower. I always identify it as the uncooked and unwanted vegetable next to the ranch dressing on a party platter. I also assumed it was not nutritionally valuable because of its lack of color... why not just eat broccoli?
But, au contraire, cauliflower is high in fiber, folate and Vitamin C, possessing a very high nutritional density. And just the simple process of roasting the florets with olive oil and salt and pepper, imparts a deep and toasted flavor. The salad is a beautiful combination of colors and textures. I modified the dressing to my taste... hope you will try this.
Roasted Cauliflower, Romaine, and Radicchio Salad
Ingredients (serves 4)
1/2 head cauliflower, cut into 1-inch-wide florets
1/4 cup plus 1 tblsp extra-virgin olive oil
salt and fresh black pepper
3 tblsp white wine vinegar
1 tsp capers, minced
1/2 tsp dijion mustard
1/2 shallot, finely minced
2 handfuls romaine, cut crosswise into strips
1/2 head radicchio, thinly cut crosswise
1/4 cup parsley leaves
1/4 cup hazelnuts, toasted, any loose skins removed with a kitchen towel, and coarsely chopped
1. Toast the nuts at 350° for 8 minutes, shaking around once or twice.
2. Preheat the oven to 450°. Toss cauliflower with a few tablespoons of olive oil, and season generously with salt and pepper. Spread in one layer on a baking sheet, and roast, turning over with tongs halfway through, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to a large bowl.
3. Whisk together vinegar, mustard, capers, shallot, salt and pepper to taste, then add 3 tblsp olive oil in a slow steady stream. Add half of the dressing to the cauliflower and toss to coat. Add romaine, radicchio, parsley, half of the chopped nuts, and remaining dressing to cauliflower and toss to coat. Plate, and sprinkle with remaining nuts.
