Friday, November 28, 2008

Thanksgiving Menu

Here is what I made for our Thanksgiving meal that we had at 1pm. Keep in mind there were only four of us. I just really like cooking. The menu was:
Turkey and Gravy
Homemade sage stuffing
Apple, Onion, Butternut Squash, and Sweet Potato Gratin
Roasted Veggies (brussel sprouts, sweet potatoes, purple potatoes, and butternut squash)
Stuffed Delecata Squash
Whipped potatoes with celery root, garlic and buttermilk
Homemade cranberry sauce
(not pictured: Apple and Pumpkin Pie)

I don't really feel like going in depth about all of it (gotta rest up for black friday and all), but there are a couple of things I am really pleased with

Too Much Food for Thanksgiving

Roasted Veggies

Roasted Brussel Sprouts, Purple potatoes, sweet potatoes, and butternut squash

This is superduper easy and tasty.
Preheat the oven to 400
Cut brussel sprouts in half and then notch the core with a knife
Cube some other root veggies. I like purple potatoes for color, and butternut squash and sweet potatoes
Toss with olive oil, sea salt and cracked pepper and spread out in a layer on a baking sheet
cook 10 min, stir, and then cook another 10
add some more salt and peper to taste and there ya go! If I'm feelin super fancy I will add some chopped garlic in the last 5-10 min

Chickpea and Craisin stuffed Delecata Squash

Fried Chickpea and Port Soaked craisin stuffed delecata squash

(taken from Gothamist)
Chickpea-Stuffed Delicata Squash
for the chickpeas
1/2 can chickpeas
4 C water (or, better yet, mushroom broth)
1/2 C dried cranberries
1/2 C tawny port
2 smallish delicata squash
Salt, sugar & olive oil to taste

Preheat your oven to 475 F.

Mix the dried cranberries and port together in a bowl. Microwave 30 seconds, then set aside for 30 minutes.

Slice the squash in half lengthwise. Remove and discard the seeds. Lightly slather the squash with olive oil and salt. Fill a small pan 1/4 inch with broth and place sqash in pan skin up. Bake them for 15 minutes, or until tender.

Add a pinch of salt to the port/cranberries, then transfer them to a small pot and simmer until the port reduces to a syrup.

Drain the chickpeas, then fry in safflower oil on medium-high heat for 7-8 minutes, stirring occasionally, until golden. Drain on paper towels.

When the chickpeas are ready, toss them with the cranberries and port syrup.

Place a squash ring in the center of each plate. Fill each squash ring with the fried chickpea mixture.

The only other thing I have to add about this thanksgiving is that adding one peeled and cubed celery root to the potatoes really added something interesting to the flavor, and I highly recommend it.

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