Thanksgiving: Sides But Not An Aside

So yesterday, we talked about the turkey.  However, I am in the minority in caring the most about the turkey. Most people care the most about the sides!!  I have tried a lot of different sides.  I am including some sides that I think would work really well on Thanksgiving but I haven’t done on the day.  It’s good to consider the fact that the oven will be tied up with Mr. Turkey.  Mark Bittman has a fantastic list of items that can be made ahead of time.  I plan to try the delicata squash with apples and bacon (number 45) this weekend.

Recently, I have been making butternut squash soup in the crock pot.  It is so easy!!! Peel and cube the squash, cut up an onion, throw it in with a can of coconut milk (I use full fat) and your choice of seasonings (you could use thyme, curry or whatever your imagination).  Cook on high for 3-5 hours.  If the squash is tender, you are done.  Puree it in the food processor or blender and tada!!  I think this would be great for Thanksgiving because you could then put it back in the crock pot at warm and serve it to your guests.  Also, since it is not in the oven, you don’t run into the dreaded overcrowded oven issue.

• I made these Sweet Potato Biscuits from A Cozy Kitchen last weekend with poached eggs and hollandaise.  These biscuits are a lovely orange hue, are soft and tender, and have the wonderful flavor from the sweet potatoes.   A fantastic accompaniment to the Thanksgiving bounty.
• Are you avoiding dairy or carbs?  Garlic and Herbed Mashed Cauliflower from the Primal Palate is fantastic.  No, it does not have the same flavor as the dairy and butter laden mashed potatoes but I think it is a comforting option.
• On the Paleo note, the Apple and Pork Sausage Stuffing from Balanced Bites is amazing.   However, this year, I have my sights set on PaleOMG’s Caramelized Onion and Sausage Stuffing.
• While I have not made this version of a Sweet Potato Casserole,  I trust How Sweet It Is implicitly and it is for sure on my list of must makes!!
• I did not grow up with the “classic” green bean casserole but I have made recipes that are spin offs, the Pioneer Woman really outdid herself on this one.  It could be a meal in itself!  It is very rich, so plan accordingly.
• However, if you must go down the green bean casserole route, I would try this one.
• One spring, I made a turkey and made this Shaved Brussels Sprout Salad from Joy the Baker.  I really liked the flavors and it was a very different way to incorporate Brussels sprouts into a special meal.  Avocado?!
• If you are more of a traditionalist, you really can’t go wrong with the Cooks Illustrated technique for brussels sprouts.  Have it ready to roll into the oven when that bird comes out!
• Finally, you can easily make this Bourbon Vanilla Cranberry Sauce from Eat Live Run the weekend before the big day.  Bourbon?  Vanilla?  Sign me up.

Tomorrow?  The best for last.  Dessert.  Stick with me people.

 

Turkey Talk

Let’s talk turkey.  On a greater scale, let’s talk logistics for the big day. While I have never hosted Thanksgiving (please don’t crucify me), I have made a Thanksgiving dinner for the two of us on other days because we love Thanksgiving and want the leftovers.  I also want to be prepared for the day that I do host Thanksgiving!

We tend to get the frozen turkey from the grocery store (because we buy so much that we get a free one) and the thawing definitely comes into play.  Also, I only use the Alton Brown turkey recipe.  It is the BEST!  It uses a brine which adds even more time to the lead time on Mr. Turkey.  So I work backwards.

What time do you want to eat Thanksgiving?  Count 5 hours backwards from that as a general time to put that turkey in the oven.  Count 16 more hours for the brine.  Then count 24 hours for every 4 pounds to thaw that sucker in the fridge. The USDA gives this nice guideline:

• 4 to 12 pounds ……  1 to 3 days
• 12 to 16 pounds …… 3 to 4 days
• 16 to 20 pounds …… 4 to 5 days
• 20 to 24 pounds …… 5 to 6 days

From my experience, it takes FOREVER to thaw.  But it is so important that you allow this to happen so you don’t have the dreaded cooked on the outside, frozen on the inside turkey situation.

I would highly recommend watching Alton’s videos since it is a method I have used numerous times with fantastic results: tender, flavorful turkey!!

More controversially, Mr. Brown has some strong opinions on stuffing inside the bird.  I grew up on stuffing inside the bird and it does taste amazing.  However, it results in a dry bird.  In order to get that stuffing to a safe temperature, you overcook that bird.  I tested it.  It’s true.  Now, it is all about priorities.  Do you care about stuffing in the bird or the bird itself?  I am a turkey person.  You decide for yourself!!

Tomorrow, I will regale you with a list of fabulous Thanksgiving recipes that I love.

Shrimp and Grits

Need I say more?  I think the title says it all.  Shrimp and grits had been on my mind for a while and since we had some frozen shrimp that needed to be consumed, off I went.  I have been trying to clean out the fridge and although I used a recipe as a guide, I completely veered off course.

This is my ultimate comfort food.  Are you having a rough day?  This is your answer.  It comes together fast enough for a weeknight meal but definitely feels special.  Pair a green salad and a glass of wine, you are set.

Shrimp and Grits
Shrimp:
4 strips of bacon, chopped
1 red onion, chopped
2 tomatoes, chopped
8 ounces mushrooms, sliced
1/2 pound shrimp, peeled and deveined
Lemon juice, 1/2 a lemon’s worth
tabasco to taste
salt and pepper to taste

Grits:
1 cup heavy cream
2 cups water
1 cup quick grits (yeah, yeah, no self-respecting southerner eats instant grits)
3/4 cup sour cream
1/4 cup parmesan cheese, grated
2 tablespoons of salted butter
hot sauce of your choice to taste
salt and pepper to taste

1. In a pot, render the bacon, take out the cooked bacon to drain and keep enough bacon grease in the bottom of the pan to coat it.

2. Add the onions and cook until soft.  Add the tomatoes and mushrooms and cook until soft.  Add shrimp and cook until opaque.  Finish with lemon juice, salt and pepper and hot sauce.

3.  Meanwhile, prepare the grits.  Bring the water and heavy cream to boil (this is what I had, use whatever you want, you could use all water too).  When boiling, add the grits and turn down the heat to medium, stirring.  When the grits reach the desired thickness, turn off the heat and add the sour cream, cheese and butter.  Finish with the seasonings.

4. Enjoy!!!!

Dinner Time: Salmon with Blueberry Sauce

As of late, my sweetie (Sparky), has been clipping recipes that he wants to eat.  He doesn’t really read the ingredient list or the method, he mainly picks them based on title.  Regardless, I appreciate the input.  Even if I don’t like what he has chosen, I can use it as inspiration for something else that he may like. He is a pretty active guy and eats a lot so sometimes I need a little direction.  This time around, he made a good choice.  We have joined a CSA (community sponsored agriculture) and have been inundated with produce.  A good thing.  We have fresh fruit and vegetables every week.  A very good thing.  One thing was blueberries!  Sparky sent me this Salmon With Agrodolce Blueberries and off I went.

It was majorly easy.  I forgot how much a sauce can impact a dish with such little effort.  Another good thing!  This sauce is low maintenance too, you can totally be doing other things (like chopping one of your many zucchinis) while periodically checking on the sauce.  Also, it is relatively few ingredients.  Low lift, as a friend of mine says.  This is a gourmet treat for a weeknight.  Sure, you have to turn on the oven but you can take advantage and throw in some cookies for dessert while scarfing the salmon.  I hate to be bossy (I cant help it) but, make this recipe.  It even has a fancy name: Salmon With Agrodolce Blueberries.  Why are you still sitting there?  Off the computer you go!

Mad Men Premiere Retro Viewing Party

Are you as into Mad Men as we are?  We are total nerds about that show.  We had some friends over and ate “retro” food and watched the premier of Mad Men.  We dressed in pearls and put our hair up.  We drank martini’s and put out old pictures of old family to keep in the theme.  We played a Spotify Mad Men play list and then of course, watched the show!  It was super fun.  We sort of want to do it every week!  I’ll post a picture when I get it from my friend.

The menu was:
Joy the Baker’s Cheese Straws
Devilled Eggs
Trader Joe’s Spinach and Kale Greek Yogurt Dip
The Pioneer Woman’s Pot Roast
Fine Cooking’s Potatoes Au Gratin
Green Beans Almondine
Green Jell-o with Mandarin Oranges
Devils Food Cupcakes

All of the food was great, weirdly, I think the jell-o really hit the spot after all that rich food.  I don’t make potatoes au gratin very much, but I think if you are going to go for it, heavy whipping cream is the best liquid for it!  Also, pot roast isn’t really my jam but this was tender and so easy to do.  The cheese straws were a last minute add and I didn’t use the shallots but no one complains about puff pastry and parmesan cheese!

Do you ever do theme parties?   I think I prefer them to regular parties!