BethBlog

The serious side

bethsdish — Fri, 20 Nov 2009 23:07:00 GMT

SPOONS UP! Time to strut your stuff! The Celebrate the Seasons Recipe Contest -- http://q.platefull.com/recipecontests/ . . .1st Prize wins $1,000, 2nd Prize $500. and 3rd Prize $250 -- fifteen winners in all. enter the followin Categories -- Falling Favorites; Best Thanksgiving; and Holiday Baking!

When a variety of different diners with their varying preferences and requirements are coming for Thanksgiving, it's a good time to get serious about sides. Carrots, parsnips, winter squash and potatoes are traditional and delicious and when served together can make a satisfying meal (for the vegans and vegetarians who pass on the bird). Parsnips are sweet and earthy that looks something like an overgrown white carrot Though the two are cousins, the flavor of parsnips is far more complex. it's sweet and a bit nutty, starchy but not mushy. It pairs nicely with carrots but is also delicious alone. Try it by itself, or pair it with carrots in many recipes calling for mashed potatoes. One of our favorites is this simple duo of mashed parsnips and carrots with lemon and herbs. Simply peel and cut the parsnips and carrots into chunks (about 2 inches big). Cover them with enough water to cover and boil until very tender when pierced with a fork (about 15 minutes). Drain and return to the pot, then mash with a potato masher and stir in a little sour cream until they are to the texture you like. Season with several squirts of fresh lemon juice, some butter, salt and lots of pepper. Cover and keep warm until ready to serve.

Beautiful challenges - Unconventional Happy Meals

bethsdish — Thu, 19 Nov 2009 18:11:00 GMT

Trying to put together a meal that satisfies everyone is a lot like arranging a big bucket of flowers -- each is delicious in its own way -- but composing different flavors to satisfy different tastes and dietary requirements on the and feel as though the meal feels thought out and complete, is either an overwhelming hassle or a creative challenge. I choose the challenge. My sister-in-law (a vegetarian) married my steak loving little brother (go figure); one of their daughters is a vegan and her sister seems to exist on plain noodles and sweets. A dear friend is gluten intolerant, her son, allergic to nuts. My cousin can't have lactose; his daughter is "off sugar." And, they are all coming for Thanksgiving. Oh, my three sons and husband prefer dark meat (and fork fight over the drumsticks). How to satisfy them all without "flipping a bird" needn't be to hard, as long as I'm realistic about my own limits. So here's what I plan to do:

Turkey - add two extra drum-sticks and two thighs to the roasting pan with the big turkey for more dark meat

Vegetarian / Vegan / Gluten Free / Lactose-free - Wild rice pilaf with dried cranberries, chopped apples and chestnuts served in quartered baked squash (doubles as entree or side dish)

No Sugar - applesauce, maple cream pie

Braised Brussels Sprouts - tossed with extra virgin olive oil, sauteed until lightly browned, tossed with lemon juice

Tossed green salad with light balsamic vinaigrette, diced pears

I'll invite those with dietary needs to bring a dish they'd like to share (just in case the options I've imagined don't fly).

The rest of us will enjoy the bird with stuffing, gravy, mashed potatoes and plenty of pie. But no one will feel left out or weird, and everyone will get plenty to eat.

PLATE FULL Contest! Bring it on

bethsdish — Thu, 19 Nov 2009 17:51:00 GMT

Spoons up everybody! "Celebrate the Seasons" Recipe Contest is on strong. There will be 15 winners selected from the winning favorites. These are the categories:

FALLING FAVORITES

BEST THANKSGIVING

HOLIDAY BAKING

1st Place - $1,000

2nd Place - $500

3rd Place - $250

THAT'S GOOD DOUGH for sharing good stuff.

GO to http://q.platefull.com/recipecontests/.

Runners up will be awarded the following cookbooks:

Fall Baking: Betty Crocker's Baking Basics

Thanksgiving: Pillsbury's C'mon Over

Holiday Baking: Betty Crocker's Crhistmas Cookbook

BE A CELEBRITY COOK! Celebrate the Season Recipe Contest -- Get Cooking Today!

bethsdish — Tue, 17 Nov 2009 14:00:00 GMT

Celebrate the Seasons recipe contest is LIVE today! Enter your favorite holiday recipe in one of three categories and you might win BIG. Here's a chance to share your cooking skill and knowledge and add a bit to your holiday budget. You have three categories to choose from (so three ways to win). Enter your recipe(s) for:

Falling Favorites

Best Thanksgiving

Holiday Baking

First place recieves $1,000

Second place receives $500.00

Third place receives $250.00

There will be 15 winners in each category. Each category will also award 12 honorable mentions and copies of the different hardcover cookbooks:

Fall Baking: Betty Crocker's Baking Basics

Thanksgiving: Pillsbury C'mon Over

Holiday Baking: Betty Crocker's Christmas Cookbook

Spoons Up! Get cooking. Send in your best recipes, today!

One potato, two potato

bethsdish — Tue, 17 Nov 2009 10:11:00 GMT

It isn't thanksgiving without mashed potatoes (in fact, my oldest son contends that turkey is just an excuse to eat mashed potatoes with lots of gravy). The choices are many and all are pretty darn good. But among the glorious different spuds, it's helpful to know which ones, when mashed, will taste best. Potatoes with a high starch content (such as russets) are drier, mealier and more floury when cooked. They tend to fall apart so are better for baking, mashing, and frying. These are your classic russet or baking potatoes, but they mash up fluffy and quick. Medium potatoes - Yukon Golds and Golden Finn potatoes have a lovely buttery color and though lower in starch, still mash up nicely. The low starch potatoes (boiling or red potatoes) are denser and better suited to roasting or using in a gratin (when mashed, they can become gluey). You can mash potatoes with the skins on (especially if they're organic) or peel and toss into the pot. I've had luck mashing the medium starch, yellow fleshed potatoes ahead, then simply warming them up in a casserole before serving. (Especially good if just glazed with a little melted butter before they go in to the oven.

The farmers markets and local store are now stocking plenty of potatoes and its a great time to stock up. Store potatoes, unwahsed, in a cool dry place. Before using, discard any that are beginning to green or grow sprouts, and scrub well. Peel (or not) throw into a pot and cover with water, add a bit of salt, simmer until very tender. Drain off the water and mash with milk (I've never bothered heating it) and butter as you please. At this point, taste and salt. For variety add a little horseradish or roasted garlic to taste or, mash in other cooked root vegetables, carrots, turnips or parsnips are great. Use up leftover mashed potatoes as a topping for a meat pie; add to soup as a thickner, or pat into cakes and saute off in a little butter. Around here, they don't last long and are often the last layer on a hot turkey sandwich.

In the pink (applesauce)

bethsdish — Mon, 16 Nov 2009 11:32:00 GMT

The farmer's markets every provide a living calendar as weekend markers of our steady march to Thanksgiving and the holidays. Just this last Saturday, I realized that the harvest is now truly over and so was drawn to the apples on brilliant display. If I wanted applesauce (and cranberry applesauce) it was a good time to stock up. Apples (and sauce) figure big on our table, where condiments are king. It's about the easiest thing to make in a crock pot, and if you nix the sugar and use a mix of tart and sweet apples, it's also one of the healthiest snacks around. Sometimes I toss in a few crabapples for snap or a handful of cranberries to tart things up. Just core and slice into chunks (leave the skins on) and toss everything into the slow cooker with a little apple cider and a whole cinnamon stick, cover and cook on high for an hour or two. The skins will become so soft that when it's done,

you can whizz it in the blender or Cuisinart. Don't add sugar or sweetener until after you've tasted it. If your apples are fresh and local, you may not need any at all. Leaving the skins on increases the fiber content and turns the sauce a pretty rosy shade of pink. This applesauce is terrific on top of pancakes (for Thanksgiving breakfast); served as a sidedish and condiment; it's also great in applesauce muffin and bread recipes. It freezes nicely, but it will keep nicely in the refrigerator until Thanksgiving.

(Don't) Guess Who Is Coming To Dinner!

bethsdish — Thu, 12 Nov 2009 11:26:00 GMT

Time to get the word out to your flock! Set the time for dinner. Decide who is going to bring what. If your family (and friends) are like mine, then you know there are some who think only of turkey and others who don't care one bit. Turkey geeks will mull different options -- to brine or not; to roast high heat or low; to roast stuffed or unstuffed; how often to baste; whether to bard -- these considerations keep my dear sister in law up at night. I let her go to it. She is in charge of cooking the bird. I know, I know, sounds crazy to host Thanksgiving but not cook the turkey myself. The thing is she's really good at this. And. She cares. I do not. Something as simple as roasting a turkey (despite all of the options) isn't enough of a challenge. I'd rather mess around with the sweet potatoes, Brussels sprouts, and of, course potatoes. Someone always shows up with an unexpected dish, so I always leave room for that when figuring out the balance of flavors at the table. For me, the turkey is the carrier, I like to focus on what goes with.

Of the 20 or so guests, several have offered to bring dishes here's how it's working out -- Carol is brining a salad (with dried cranberries and pecans); Jon is providing the pre-dinner cheese (a lively yet creamy camembert from a local source); Nanci makes killer baguette and cornbread; and Mona is a dynamo on pies (pumpkin, pecan and cranberry -- one of each -- we'll whip the cream here). I'm doing the Brussels sprouts (roasted with a drizzle of balsamic vinegar), the Cajun sweet potatoes, the mashers (potatoes with root veggies) AND fresh cranberry salsa and cranberry compote. Mary, the turkey whiz, will bring the bird over after it's cooked; stuffed; with the gravy ready to go. Oh, and my husband knows his wine.

If another brings a special dish, particular to family or that will satisfy a dietary requirement or just on a whim, that's great. But at least I know where we're going (sort of). Thanksgiving. Call them in; start planning the feast.

Eee Gadz - Garlic!

bethsdish — Thu, 12 Nov 2009 08:29:00 GMT

Garlic is garlic, right? Not if you're the Garlic Guy at the St. Paul Farmer's Market. Here find as many as 10 different varieties, each with their own personalities, some strong characters, some mild and accommodating. Talking to him is like being introduced to new and interesting, friends. Here is red rose garlic that is fragrant, mild, and the cloves are really big. It's terrific chopped and used in a fresh salad dressing or fresh salsa (think cranberry salsa). It figures mightily in sauces, soups and stews.

This is one I plan to use to season my turkey gravy. I will also roast several heads to serve with the bread at the table. To do so, simply slice off the top, drizzle on some great olive oil, and then put on a roasting pan in moderate 350-degree oven for about 45 minutes to an hour, until the cloves are silky, creamy and make a wonderful spread.

The time to seek garlic (and potatoes and squash) is now. You can stock up for the big meal, and enjoy trying out some new recipes as you count off the days. Find interesting and delicious varieties of vegetables at the farmers markets right now. Savor the last of the harvest before it goes away.

Mile High Pumpkin Pie!

bethsdish — Mon, 09 Nov 2009 11:37:00 GMT

SWEET!

Little bitty pie pumpkins are packed with pure, sweet pumpkin flavor. Not at all stringy or tough, these roast up dense, tender and creamy for soup, or as a side dish, and for their highest and best use -- Pumpkin Pie! You can find pie pumpkins for a great price at farmers markets through Thanksgiving. I use them as decorations until I'm ready to cook (stacked outside the front door; piled on a side table). The colors speak Fall. Fresh pumpkin puree makes a huge difference in the flavor of a pumpkin pie and it's worth the very little effort it takes to make. (It's almost as easy as opening a can.) Just slice the pumpkin in half, remove the seeds and bake in a moderate (350 degree) oven until very tender (about 1-1/2 to 2 hours or so). Remove, allow to cool and then scrape out the flesh. Bake two or three pumpkins at once and freeze the puree in pint containers (1 each is enough for 1 pie). Sugar pumpkins (shown here) are the sweetest and best. (They also make fabulous soup, too.)

The quintessential American dessert, pumpkin pie dates back to northern Italy (the Po Valley in the 16th Century). The concoction traveled to France and then to England before coming here with the early settlers in the late 1600s. The first American cookbook author, Amelia Simmons, recorded a recipe for it in her "cookery book"as a custard. Soon, though it was being baked off in a crust. The mark of a really good pumpkin pie is one that is simple and custardy, light but with some body, the flavor rounded with a little vanilla, cinnamon, allspice and nutmeg. The taste of pumpkin, not spice, should shine through.

In the good old days, folks ate pie for breakfast. So, now that Thanksgiving is moving quickly upon us, it's a good time to test your favorite pumpkin pie recipe using real pumpkin puree in lieu of the canned or frozen. Freeze the extra pumpkin puree now to use in making Thanksgiving dessert. Enjoy the pie you're "testing" for breakfast. What a sweet way to start the day.

Cheers

bethsdish — Fri, 06 Nov 2009 10:59:00 GMT

It's worth mentioning that given the sales and great prices on wine right now, it's not just a good time to stock up, it's a great time to buy a bottle of those wines you'd like to try before you commit to those you want to serve on on Thanksgiving. Along with the white (Riesling) ad red (Pinot Noir), think about sampling a Rose. If nothing else, open a bottle to serve with the appetizer or starter. It's so festive and pink (matches the cranberries) and is light snappy and dry, a way to please red and white palates alike.

When you're thinking about table settings, know that it's perfectly acceptable these days to pour red into a typical "white" glass or white in a rounder shaped "red" glass (unless you are planning a very formal meal. In French bistros wine (either white or red) may be served in a tumbler. If you're serving a lot of people, you might consider that option, too. Stemless wine glasses fit far more easily in the dishwasher and are much better than plastic for several reasons. Wine, or just about ever beverage, tastes better when served in glass. Using glass keeps plastic and paper out of recycling, too.

Cheers!