Tag Archives: thanksgiving

Some Favorites for the Holidays

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My favorite holiday is tomorrow.
Yes, it’s thanksgiving. I don’t think anyone is surprised. I know it has some pretty sketchy roots, but I just love the idea of a holiday that celebrates eating and drinking. I’m also off from school for a few days, giving me time to relax and restore a little. I’m quite happy.
A friend asked me last week if I would be writing about thanksgiving, and while I have been so busy I haven’t had much time to cook outside of school (see previous post), I’m always on the lookout for cool holiday recipes. I’ve found a few from some of my favorite blogs. Thought I’d share.
So I love turkey, but sometimes cooking a whole bird can be a little much, if you’re not having a big gathering, or turkey can be easy to overcook. When I have my first thanksgiving away from home, I’ll probably make something like this instead:

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That’s a turkey roulade from No Spoon Necessary , and I think it’s a great way to have turkey and stuffing but save on time and wasting product (I feel like the turkey usually sits in the fridge til Christmas).
I love potatoes, and Jody Adams (of Rialto and Trade in Boston) does them serious justice in her blog, The Garum Factory. The blog is shot by her husband and features incredible striking shots of food. These potatoes are sliced thin and baked with onions and topped with cheese.

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Thanksgiving is anything without cranberry sauce. I found this incredible recipe on Chocolate and Marrow that uses Pinot Noir, which just happens to be my favorite wine. Coincidence? I think not.

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The holidays would be just another day without something sweet to finish the meal. I couldn’t decide between pumpkin cheesecake bars from Serena Bakes Simply from Scratch and butterscotch pudding from Chocolate and Marrow, so here’s both.

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Don’t forget something to wash it all down. Thanks, BuzzFeed.

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These recipes can inspire for some delicious additions to this years table, or just upgrade classic recipes.
Happy Holidays!
-L

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Thanksgiving Fun!

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So lets talk turkey.  Thanksgiving turkey.  How was everyone’s this year? Mine was incredible, we had a lot of family over and had even two turkeys! My mother killed it with the sides and dinner in general. Just wanted to share some photos and my favorite recipe from the night.

Just look at all those sides

Just look at all those sides

Mom used a lot of recipes from The Pioneer Woman, a site I really love. My favorite dish? Her sweet potatoes, which can be remade right here.  Super fluffy and with a sweet crumb topping.  Talk about decadent.  My plate was almost overflowing.

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See you in another year, Thanksgiving!

-L

Recipe: Leftover Thanksgiving Soup

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I’m back guys, and I know it’s been a while. I apologize,I have been deep in relaxation mode, and have returned from my hibernation to make one of my favorite dishes post turkey day: leftover soup.

At this point I think it’s obvious I love thanksgiving, and those flavors always bring a smile to my face. This soup is great cause it uses those flavors in an unexpected way, and you get to use up the leftovers taking space in your fridge.

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I found this recipe in one of my moms old cookbooks, and tweaked it a little. It’s creamy and satisfying and I put some dumplings I make with leftover stuffing on top to sop up the flavors of the soup.

Ingredients
Leftover turkey, about 3 cups chopped
Leftover stuffing, about 3 cups
2 leeks [$3]
1 Box mushrooms [$3]
Carrots [$2]
Celery [$2]
Flour, which I already had on hand
Fresh thyme which was also hanging out in my fridge
Dry sherry, which I had just a touch of left in my pantry, otherwise it’s about $4 for a bottle
2 boxes chicken broth (8 cups) [$3 for both, on sale]
1 small box heavy cream [$1.50]

Directions
Preheat the oven to 425.

Mix the stuffing with an egg, if you have one, or just form the stuffing into small balls and put them on a baking sheet and bake for about 20 minutes or until crispy.

Meanwhile, melt about half a stick of butter or some oil in a pan and add the sliced leeks, carrots, and onions (a mirepoix if you’re fancy). Let them sweat for about 10 minutes, and then add the mushrooms. Let sweat for another couple minutes, then add some garlic and thyme and let sweat for a few seconds, then add a few teaspoons of flour and stir into the veggies.

Pour about a half cup of the sherry on the veggies to deglaze the mixture and pick up all the tasty bits. Add the chicken broth, and the cream, and let the soup thicken for like 15 minutes over medium heat. If the soup is still a bit thin, take some butter, bout half a stick if you’re me, and mix it with flour. Add to the soup and let boil.

Serve with the dumplings, and sit back and reminisce about your thanksgiving (more to come on my holiday experience later).

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Enjoy!
-L

Turkey trimmed to the nines: Thanksgiving at five luxury hotels

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Guys, click the link below, it was passed on to me by a travel site for those who cannot cook this year, there’s still time for you to head to one of these luxury hotels (I wish!) and try some delicious food without lifting a finger.  It’s not exactly frugal, but it’s the time of the year to splurge.

Enjoy!

-L

Link:

Turkey trimmed to the nines: Thanksgiving at five luxury hotels.

Recipe: Mock–Thanksgiving

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It’s the end of November, and my favorite holiday is almost upon us.  Thanksgiving.  For most people, Christmas is where it’s at, and don’t get me wrong, I love the Christmas tree, the happiness of spending time with family, and the gifts.  For me, however, Christmas falls short to Thanksgiving, a holiday where all you are really required to do is show up and eat.  I take a lot of my cooking skills from my mother, and she’s been cooking a lot longer than me, so I’m excited to eat, drink, and be merry with my family.

That being said, I will be leaving for home tomorrow and taking a little break from writing the blog, at least until Thanksgiving is done. In the meantime, I want to share a little dish I made the other night for my roommates and myself that had all the flavors of Thanksgiving and was super simple to make, for those who cannot wait until Thursday.

Spice rubbed (and a little blackened) pork, mashed sweet potatoes, warm cranberry relish, and an arugula salad.  Happy Holidays.

Happy holidays indeed

Happy holidays indeed

All the items are simple to make and come together wonderfully on the plate.

Ingredients

Pork rub (see below)

Boneless pork chops [around $4/lb]

1 bag cranberries [$2]

1 lemon [.50 cents]

4 yams [$5]

1 package arugula [$3]

Directions:

I made this recipe with many things I just had lying around the house, but this rub is awesome. You can edit the rub based on what you have on hand, or buy any spices you’re missing.

3 tablespoons light brown sugar

1 teaspoon crushed red pepper

2 tablespoons each of

roasted coriander

ground ginger

garlic powder

a dash of cumin

salt and pepper to taste

Rub this liberally on the pork and place in and oiled pan until cooked through, about 6 minutes per side.

For the mashed sweet potatoes, take the yams and peel and dice and put in a pot of salted boiling water until tender, about 20 minutes.  Drain and mash with butter and a little chicken stock, if you have it.

For the cranberry relish, take the cranberries, about a cup of sugar, a teeny bit of water, and some zest of the lemon in a pot over medium heat for about 15 minutes, or until all the cranberries have burst.

For the salad, mix arugula with olive oil and the juice of the lemon, salt and pepper to taste, and some shredded Parmesan cheese, if you have it.

Put all dishes together on a plate and enjoy the flavors of my favorite holiday.

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Happy Thanksgiving everyone!

-L