Archive for November, 2012

From Dish Nicole:

For the past several years, I have been going to my Aunt Linda’s house for Thanksgiving.  She is an amazing hostess and prepares all sorts of treats including her famously delicious “garbage soup”, the bird and mashed potatoes (not to mention she has the house festively decked out).  There are usually about 15-20 family members for dinner and more people trickle in for dessert.  We have no problem hunkering down for a long day of eating and drinking with our loved ones.  Everyone in attendance usually brings their signature holiday dishes.  Everyone knows that Aunt Donna brings the creamed onions, Grandma Bardin brings the Oyster stuffing, and Uncle Matt usually brings the corn bread and so on.  My contribution the past few Thanksgivings has been brussel sprouts.  Traditionally I roast them with olive oil and garlic until they start to crisp (always a crowd pleaser).  This year I wanted to try something new so I tested it out in my kitchen last night.  I found a recipe for Hashed Brussels Sprouts with Lemon Zest from the New York Times.  I think this could quite possibly be my Thanksgiving signature dish for years to come.



2 tablespoons freshly squeezed lemon juice, plus grated zest of 1 lemon

2 pounds brussel sprouts

2 tablespoons olive oil

2 tablespoons butter

3-4 garlic cloves, minced

2 tablespoons black mustard seeds

¼ cup dry white wine or vermouth

Salt and pepper to taste


 Part of the reason I like this recipe is that you can prepare the brussel sprouts in advance and just toss them in a pan before serving.  Start out by putting your lemon juice in a large bowl and set aside.  Next cut off the bottoms of the brussel sprouts and discard the bottom.  Quarter the sprouts length wise and thinly slice them crosswise.  Add the “hash” to the bowl with lemon juice and mix with your hands and separate the leaves as you are mixing.  You can set aside and refrigerate at this point if you are not ready to serve right away.


To cook, you will start by heating the oil and butter in a large skillet or wok.  Add the garlic and mustard seeds to the oil/butter mixture and cook over medium heat for 1 minute, then add in the sprouts.  Cook for about 4 minutes. Let them wilt slightly but not so much that they lose their bright color.  Add in the wine and salt and pepper cooking for an additional minute.  Remove from heat and transfer to your serving bowl, and sprinkle in the lemon zest.

 Not all of the recipes I try impress me but this one is a sure thing.  It’s a light addition to a rather heavy and glutinous meal.  Of course I garnished my brussel sprouts with parmesan cheese; I mean cheese makes anything good, well great.  Enjoy your Turkey my friends and remember to give thanks!

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From Dish Rachelle:

You know what’s awesome about Thanksgiving food?  We take generally healthy ingredients – poultry, potatoes, carrots, Brussels sprouts, pumpkin, cranberries – and find a way to douse them all in butter, sugar, fat and salt.  It’s indulgent, it’s American, and it’s amazing.  My Mom makes some of the best turkey and stuffing I’ve ever tasted and her cousin always brings a great broccoli and cheese casserole, which is fluffy and rich and makes broccoli taste like junk food.

For this post, I tried to make a side dish that’s decadent enough for a Thanksgiving table, but also might be served at a dinner party year-round.  That meant no frizzled onions and no condensed soup or soup mix (1950s-era staples that I generally avoid but are totally acceptable on holidays).  I call this Broc’n’Cheese because it came out tasting like that all-American pasta classic – but with broccoli.  Perhaps it could be a good alternative to mac for a gluten free guest?

This recipe can be doubled or tripled or gazippled for Turkey Day…


2 large heads broccoli, florets only

2 tblsp. unsalted butter

¼ cup flour

2 cups milk

½ cup grated good-quality extra sharp cheddar

½ cup grated gruyere cheese

pinches of the following spices: nutmeg, garlic powder, paprika & mustard powder

½ cup breadcrumbs


Preheat oven to 350.

Cut and rinse your broccoli florets.  (Reserve the stems for another recipe.)  Steam the florets until bright green and cooked al dente.  Let stand, uncovered, while you prepare the béchamel.


Melt 1½ tablespoons butter in a medium saucepan and add flour, whisking quickly to create a very light roux.  Lower heat to medium and add milk, whisking away the lumps.  This is your béchamel sauce – keep whisking as it gets hotter and thickens, making sure the sides don’t scald.  When it starts bubbling slowly, bring the flame down to low and add dashes of the spices (less than a teaspoon of each) and S&P.  Add cheese and stir until melted and all the spices are combined.

Spread the steamed broccoli out into a baking dish and pour the cheese sauce over it.  Quickly melt the last ½ tablespoon of butter in a small frying pan and add the breadcrumbs.  Toast in butter 1-2 minutes and then pour it evenly over the broccoli and cheese.  Bake the casserole for about 15 minutes or until cheese sauce is bubbling.

Let stand a few minutes and then serve!  You won’t feel guilty about trying three different pies because you ate your broccoli – drenched in cheese, butter and milk, of course.

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From Dish Paige:

Happy November! It’s my favorite time of year right now (aside from all of the insane weather we’ve been having here in the Northeast) because as we near Thanksgiving, it means PUMPKIN EVERYTHING!!!!!!!! I’ve always had a weakness for pumpkin pie, and at this point, if I see the word pumpkin in front of anything, I’ll eat or drink it.  The other day, we made marshmallows in class and all I could think was, “how good would this taste with pumpkin pie spice!?” The answer, as you will find out below, is….AMAZING!

For the cookies (this recipe comes directly from the Quaker Oats website, and it amazing as is):

2 cups all-purpose flour

1 1/3 cups Quaker Oats (quick or old fashioned)

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp salt

2 sticks butter, room temp

1 cup granulated sugar

1 cup packed brown sugar

1 cup pumpkin puree (not pumpkin pie filling)

1 large egg, room temp

1 tsp. vanilla

Preheat oven to 350

In a bowl, combine flour, oats, baking soda, cinnamon and salt. Mix and set aside.


In the bowl of your mixer, fitted with a paddle attachment, paddle the butter until soft and fluffy. Add in the sugars and continue paddling until well combined and nicely creamed. Add the pumpkin, egg and vanilla and mix until just combined. Add the flour in 3 batches, paddling until just combined after each addition. Line your baking sheet with parchment and scoop the cookies using an ice cream scooper. With wet hands, flatten the cookies into discs. Bake for approximately 10 minutes – you want the cookies to set but remain soft. Cool.

For the filling:

75g egg whites

240g granulated sugar

60g glucose or corn syrup


2 packets powdered gelatin or 15g (bloom the gelatin in 2/3 cup water)

1/2 tsp. vanilla extract

1 tsp. pumpkin pie spice

In your mixer, begin whipping the egg whites on medium speed. Once they reach soft peaks, turn the mixer down to it’s lowest setting and keep it stirring. Meanwhile, place the sugar in a VERY CLEAN pot and combine with just enough water to make it the texture of wet sand (like you’re building a turret on a sand castle). Add the glucose the sugar mixture and heat over medium heat until the mixture reaches 260 degrees. Turn the mixer up to medium-high and pour the sugar syrup in the bowl between the sides of the bowl and the whip. Add the gelatin and increase the speed, mixing until the bowl cools down and the mixture becomes fluffy. Stir in the vanilla and pumpkin pie spice.

Place the marshmallow in a piping bag and pipe a big old pile of filling on the undersides of half the cookies. Place another cookie on top and enjoy!

Note: You will have TONS of marshmallow filling so you might want to double the recipe. Or you can save it and use it for hot chocolate or any other confection you can think of!

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