How Could I Forget the hors d’oeuvres?

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With all the planning for Thanksgiving dinner, I almost forgot to map out what we’ll be snacking on while the turkey roasts. After a few emails and phone calls, we’ve settled on a few easy classics from Hubs’ family holidays:

  • Shrimp Cocktail (with Real Homemade Cocktail Sauce – recipe below)
  • Crudite’ and
  • Olives

Fortunately, we got these items inserted into the Google Doc in time to print the shopping list. And, a last minute addition to the main menu because you can never have too many carbs: homemade Parker House Rolls. The recipe in Bon Appetit called to Hubs.

Who could resist? I am biting my tongue about the calories and unhealthy ingredient list (whoops) for this recipe, but I won’t stop Hubs from pushing forward on this initiative.

Getting back to the hors d’oeuvres, let’s talk about Real Homemade Cocktail Sauce. I am a fan of homemade condiments overall, and if you have the time, it is worth it. Making your own cocktail sauce/mayo/spice mix will have an impact on the final result and often make an everyday dish outstanding. It’s like going from good to great in 5 minutes. We made this homemade Cocktail Sauce at Christmas a few years ago and it knocked our socks off. It’s hard to take prepared cocktail sauce seriously after tasting this. Recipe courtesy of Mark Bittman, of course.

Real, Homemade Cocktail Sauce 

  • 1 cup ketchup
  • 1 tablespoon lemon juice (or red wine vinegar if you don’t have any lemons)
  • 3 tablespoons butter
  • 2 tablespoons prepared horseradish, or to taste
Combine the ketchup, lemon juice (or vinegar), and butter in a small saucepan and cook over medium-low heat, stirring occasionally, until the butter melts. (At this point, you can keep the sauce warm for over an hour — but keep the heat as low as possible.) Add horseradish to taste. And done! Serve with shrimp and crackers.

Read More http://www.epicurious.com/recipes/food/views/Shrimp-with-Better-Cocktail-Sauce-105609#ixzz2Ci54B3KJ

Preschool Thanksgiving Celebration: The Crisis of What to Bring?

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If you have kids, you are undoubtedly invited to some sort of Thanksgiving concert/luncheon/festival at your child’s school. My son’s school celebration is on Tuesday and I’m bringing…drumroll…Crispy Caramelized Brussel Sprouts! No muffins, no stuffing, no pumpkin pie. That’s right – I am putting a stake in the ground and bringing a vegetable, and a “difficult” one at that. Even I used to dislike the mighty Brussel Sprouts and am only a recent convert. Despite what you may be thinking, my 2 1/2 year old eats and enjoys these.

Crispy, Caramelized Brussel Sprouts

Will I be a rock star for bringing a healthy, savory side dish to the table, or snickered at for quasi Grinch-like behavior?

I promise to report out the results, baring my soul to you all. Tell me what you think about my controversial choice. Please post your comments below.

Crispy Caramelized Brussel Sprouts @ school: All Gone

Warning: Nerd Alert & Thanksgiving Planning

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Thanksgiving planning and Google Docs. Perfect together. In an effort to get organized for Thanksgiving, I started a Google Doc workbook with several spreadsheets. First time ever and this feels like a big step, but maybe many of you are doing this already. The rationale is that we have several family members participating in the menu planning, and fortunately shopping and preparation, all living in different states and coming together for the holiday. Another factor is the kitchen itself: just 4 burners and 1 oven. My hope is that this collaboration tool will help us stay organized, reduce extra trips to the store and bickering at the stovetop.

Here’s what I did: I created a spreadsheet for our shopping list, noting which ingredient is for which recipe. I created another spreadsheet with the menu to help us plan timing. On this spreadsheet we will plan what can be made in advance, what day of, and when. I then shared the file online with the 4 other key stakeholders. The others can edit/delete from the document at will. So far, I am the only one to contribute. I am hopeful that will change….

Let the games begin! How do you get organized for the holiday? Please write a comment below and share.

Bye Bye Pepperidge Farm: DIY Stuffing Recipe Selected

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Bye Bye: Pepperidge Farm Stuffing in a bag

First time ever: I will stray from my trusted Pepperidge Farm dry stuffing “foundation” in a bag. It is my family’s tradition – what my mom always made, and what I’ve made in recent years. Mind you, she always doctored it up significantly  sauteing carrots, celery, onion and mushrooms before adding the cubed bread mix. Strictly vegetarian, of course. So I am taking it to the next level this year and saying Bye Bye Pepperidge Farm and doin’ it from scratch.

I’ve been inspired by several recent articles online and in print to go my own way, as well as the From Scratch Club blog. I’ll follow the “Simple is Best” Dressing recipe by Sam Sifton from November’s Bon Appetit. It most closely mimics our old recipe – keeping it simple as the recipe title claims. Lots of fresh herbs. No sausage, no dried fruits, nothing fancy.

The recipe doesn’t seem like that much more effort than my old version, just a few additional steps and the need to remember to buy the bread in advance so you can let it go stale.

Please comment below if you make your own stuffing or dressing from scratch.

Take 2: No Knead Bread Revisited

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One week later, I am back at it with the No Knead Bread. I followed Breadtopia‘s No Knead Bread recipe this go-round. Breadtopia’s recipe uses a little less water than Mark Bittman’s recipe, and since my original doughwas more batter than dough, I thought that would help.

Take 2: No Knead Bread

I also used a handful of whole wheat flour along with the all-purpose flour, just because I had it on hand. At the onset, the dough had more elasticity and body than my first batch. It seemed to rise more, too, during the overnight rising, and was easier to handle when turned out on the work surface. It was still very liquid-y, but I did manage to turn it onto itself.

The final product looks great, but sadly is not much higher than my first batch. We may have the same low bread:crust ratio experienced previously.

Take 2: slightly more height on this loaf than the first attempt

I have reproduced the No Knead Bread recipe below, courtesy of Breadtopia.

3 cups bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water

  • Mix together the dry ingredients.
  • Mix in water until the water is incorporated.
  • Cover with plastic and let sit 12-18 hours.
  • Follow video instruction for folding.
  • Cover loosely with plastic and rest for 15 minutes.
  • Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.
  • Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
  • Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
  • Let cool completely on rack.
  • Consume bread, be happy.

5 Thanksgiving “Wish List” Recipes

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While our menu is pretty much set for Thanksgiving, I thought I would take a few minutes to share my 5 “Wish List” recipes – all original, homemade and perfect for Thanksgiving. These recipes intrigue me and are going in the file for this winter, or maybe a last minute switcher-ooo come Thursday…

The recipes all come from fellow foodie bloggers and members of the Village Green Network, so props to these great home cooks and writers.

Butternut Squash Gratin in Baby Pumpkins from OhLardy!

  1. Butternut Squash Gratin from OhLardy!. The most gorg presentation – serve squash in baby pumpkins! Picture at right courtesy of OhLardy!
  2. Pissota: An Old World Olive Oil Cake from Nourishing Joy. The author was inspired by her sister who lives in Spain, but the recipe is classic Italian (near and dear to my own heart)
  3. Pumpkin Pie Meringue Candy by Ditch the Wheat. I am a sucker for anything meringue.
  4. Roasted Sage Squash with Honey by  Whole Green Love. Roasting squash and root vegetables make for a healthy and tasty side dish, and I like the honey + sage combo.
  5. Crockpot Caramelized onions from Empowered Sustenence. Caramelized onions are so simple and delicious.
Please post a comment below if you try any of these dishes, or share your own Thanksgiving menu “Wish List” items.

 

Toss the Canned Cranberry – 4 Ingredients you MUST buy for Thanksgiving

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We are T minus 1 week until Turkey Time. And while the turkey won’t pass these lips, all the sides and condiments do. One of my favorites is homemade Fresh Cranberry Relish. The relish is the most beautiful ruby color you’ve ever seen.  Put the 4 ingredients below on your shopping list and plan on making this a day or 2 in advance.  I promise you, you will never buy canned or fresh store bought (for $10!!) ever again if you try this recipe.

Fresh Cranberry Relish

Use Bonne Maman peach preserves and you won’t be sorry

  1. 1 package fresh cranberries
  2. 1/2 cup fresh-squeezed orange juice (squeeze your own, or buy freshly squeezed)
  3. zest of 1 navel orange
  4. 1/2 jar peach preserves (I like Bonne Maman)

Rinse cranberries. Place in a pot with the orange juice, zest and preserves. Simmer, just until cranberries pop open, stirring occasionally. Should take 20 – 25 minutes.

Cool and serve, or store.  Serve in glass bowl for maximum effect at the dining table. Can be prepared 1- 2 days before Thanksgiving.

We picked up this recipe several years from our local supermarket Guido’s, in Great Barrington, and have been hooked ever since.

Please comment on what condiments, cranberry or otherwise, you serve at Thanksgiving.

Verdict on Whole, Roasted Snapper: Easy weeknight meal

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Ready to serve: Roasted Red Snapper

Well, folks, the Whole Roasted Snapper was indeed an easy weeknight meal. As long as you don’t count the minutes lost to anxiety, it took about 7 minutes prep time in total. I spent 5 minutes prepping the ingredients (slice lemons, smash garlic, wash herbs) and then dressing the fish (rub with olive oil and salt, stuff with lemon slices, herbs and garlic).  It took another 2 minutes to open the bottle of white wine, then pour a glass onto the fish and a glass for myself.  In fact, my little helper Sam even enjoyed assisting in the prep and documentation (hence the nickname “Nemo” for the snapper).

Gone in seconds: Crispy Baked “Potato Chips”

I removed the head and tails and main skeleton at the kitchen countertop, serving quasi-fillets for dinner. The fish was quite juicy and tender, and probably would have benefited from even a few minutes less in the oven. I will update my recipe accordingly. And needless to say, these crispy, baked, “potato chips” were also a hit. Clean plates all around.

Now, time to focus on Thanksgiving planning. We are T minus 1 week.

Thanksgiving prep – Menu and Tools

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We usually have the menu sorted out by now, but running a little late this year. The exciting news is that our guest list has more than doubled in size. Sister-in-law Rebecca and family are joining for the festive day. Here’s what we have planned (so far):

NEW ADDITIONS: Parker House Rolls and Shrimp Cocktail with Homemade Cocktail Sauce

That’s it for now – I am sure I missed something. Will prepare shopping list by Friday and need to consider what additional pots, pans and equipment we’ll need to sort out, too.

In case you are wondering, I do not eat turkey, not even on Thanksgiving. And, trust me, I don’t go hungry.

Whole, Roasted Snapper: Easy weeknight meal or disaster in the making?

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As much as I enjoy eating whole fish, I almost never make it at home. My few attempts have been on the grill during the summer (with Hubs’s grilling skills), which led me to the sentiment above: easy-peasy weeknight dinner, or disaster in the making?

Nemo

When I stopped by the fish counter this morning, I had every intention of buying white fish fillets, but nothing looked great or reasonably priced, and then the whole red snapper caught my eye. Why not? I’d roast it simply in the oven with some fresh herbs, lemon, garlic and olive oil. Easy, right? And to hedge my bets, I also picked up salad and a few russet potatoes to prepare as a side dish. If the fish elicits any moans, the crispy, roasted potatoes will neutralize them.

In my head, I had figured out the ingredients, but I did a little research to double check cooking temperature and times. I will loosely follow this recipe from Anne Burrell.

Whole Roasted Red Snapper

1 (2 pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
1 cups dry white wine

Preheat the oven to 400 degrees F.  Using a sharp paring knife, make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.  Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.

Ready for the oven: Red Snapper dressed with lemon, herbs, and garlic

Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.

Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 20-25 minutes.

Remove from oven, and allow to rest for 5 minutes. Fillet your fish tableside or at the kitchen counter. Drizzle fillets with olive oil and additional salt and pepper as needed. Happy Eating.

Will report out tomorrow: easy peasy or weeknight disaster. Stay tuned