I think I must have eaten Thanksgiving dinner six times now. Leftovers fill my refrigerator. Ziploc bags of braised green beans with garlic, cornbread stuffing, turkey, glazed ham, and cranberry chutney stuff the shelves and Tupperware containers, filled of lone slices of pie and other remnants of Thanksgiving dinner, create Jenga-like stacks. Yet my calendar says it’s December and that means we are in the thick of the holidays with Christmas just around the corner. And, while the last thing I need is more sweets around my house, I couldn’t resist doing a little baking today.
I did harness a bit of self-control and instead of buttery cookies garnished with sprinkles and icing, I opted for these fat-free meringue kisses. I’ve popped them into my mouth all afternoon so I’ve still over-indulged, but the fat-free thing has to count for something, right?
The past two days I spent in the kitchen. After weeks of menu planning and list writing, I put on my apron, turned up the music, and got to work. Among other things, I kneaded dough for Parker House rolls and cinnamon buns, rolled out pastry dough for pie, baked cornbread in my heavy cast iron skillet for the dressing, and simmered turkey wings for hours to yield stock for gravy. The hours slid by, the dishwasher got run (4 times yesterday), and I had plenty of time to think about Thanksgiving and the traditions that come along with it.
Posted in Side Dish, Thanksgiving, Uncategorized
Tagged Casserole, Food, pecans, Recipe, Sweet Potato, sweet potato casserole, sweet potatoes, Thanksgiving, Tradition
Next week is Thanksgiving. If we are lucky, friends and family will grace each elbow and plates will be piled high with food. If we are truly blessed, the turkey won’t be dry, the gravy will be lump-free, and family will behave themselves (at least through dinner).
As we prepare for Thanksgiving, it’s easy to get consumed with perfecting pie crust and debating whether to prepare three different stuffings to accommodate everyone’s dietary restrictions. It’s understandable that we all want the big day to be perfect. Yet, as I keep reminding myself, it’s not about the food that’s on your table, but rather the people gathered round it.
Last week, I sent out this list of my favorite recipes for Thanksgiving to my FOOD LOVE clients on my email distribution list. It quickly became my most read email newsletter to date and I like to think that this holiday season these Minced recipes will be gracing many a table. Hopefully more than one thing will make you hungry although if your craving more, I encourage you to check out my Thanksgiving board on Pinterest for further inspiration. May all this talk of food get you in the spirit and in the kitchen. Here’s to a wonderful holiday!
What’s cooking this Thanksgiving?
Here’s a list of some of my favorite recipes from my food blog, Minced, that I think would make a mouth-watering addition to your Thanksgiving table. Those with an asterisk (*) can be made in advance and frozen.
Blue Cheese Gougeres*
Gruyere and Spinach Stuffed Mushrooms
Caramelized Onion Dip
Sweet Potato Biscuits with Country Ham and Honey Mustard
French Soup (aka Mashed Potato Soup)
Butternut Squash and Pumpkin Soup
Upon graduating from college, I spent a year in the coastal town of Manta, Ecuador teaching English as a Second Language. Quito was an overnight bus trip away and I made the trip often during my time in Ecuador. The temperature change from my warm coastal home to the chilly Andean highlands was always tough to take. My favorite thing to do upon arriving in Quito was to get a bowl of this cheese and potato soup (Locro de Papa). It warmed me from the belly out.
The avocado and shredded iceberg lettuce might seem like strange garnishes, but they work and I wouldn’t omit them. This soup is best on a cold night although I’m not picky about when I eat it as it brings back such good memories.
For a demonstration on how to make the soup and info on where to buy annatto seeds and queso fresco, click here or on the above image. The recipe follows. Happy cooking!
Posted in Ecuador, Soup
Tagged achiote, annatto seed, Ecuador, Food, Locro de Papa, Manta, queso fresco, Quito, Recipe, Russet potatoes, Soup
What if I told you not to worry about baking a pie from scratch on Thanksgiving day? What if I told you that you could pull it from the freezer and bake it right when you started to feel like dessert? What if I told you that it wouldn’t come in a box, that it would lack preservatives, and that it would be homemade? What if I told you that you could make this pie today? You’d want to keep reading, wouldn’t you?
Years ago I read about the option of making pie dough, rolling it out, and then freezing it to form in a pie plate lined with plastic wrap. Once frozen, the frozen pie crust could be gently removed from the pie plate, wrapped tightly in plastic wrap and covered with foil, to yield a homemade version of this.
Pity the cook at Thanksgiving. The king or queen of the kitchen is not only expected to be a gracious host or hostess, but also must cook multiple sides in an oven that only has room for a turkey while enduring constant advice from family members on everything from whether or not to cook the stuffing in the turkey (for safety reasons, the answer is no) to how to avoid lumpy mashed potatoes. After all, with talk of giving thanks aside, Thanksgiving is a house full of guests with success dependent upon a giant bird that is notorious for not defrosting in time, taking forever to cook, and then being dry. It’s no wonder that talented cooks with plenty of expertise start to lose a little sleep this time of year just thinking about the requisite turkey and…dare I mention it…the gravy.
Posted in Dinner, How-To, Roasting, Uncategorized
Tagged chicken, Food, Gravy, Recipe, roasting, roasting a chicken, Thanksgiving, Turkey