THANKSGIVING SIDE DISHES

I have, at long last, admitted out loud, that the Thanksgiving meal is not really all about the turkey....oh yes, we want a juicy bird with a beautifully roasted skin to present to our guests on Thanksgiving Day, but the real stars of this annual feast are the side dishes!

That is the reason why I have repeated the same Thanksgiving Menu for November 2009 as I had in 2008.  For new readers of my site, it will be their first time seeing my favorite Thanksgiving menu, but for returning visitors, I am providing other side-dish favorites to vary this holiday menu.  These side dishes are not just for turkey-day, but you can incorporate them into other main course meals as well.

CORN FRITTERS

Add corn kernels to a large mixing bowl.  Add milk, egg, sugar, baking powder, salt and pepper.  Fold in cornmeal and flour.

Heat about 2 tablespoons vegetable oil in a non-stick skillet until oil is hot.  Drop a heaping tablespoon measure into the hot fat – cook until lightly browned on one side and then flip over to cook the other side for approximately 1 – 2 minutes.  Transfer cooked fritters to a paper towel lined dish to drain.  Repeat with remaining batter.

Yield:  4 servings

GREEN COUSCOUS

Whisk oil, lemon juice season with salt & pepper.

Tip couscous into a warmed serving dish. Stir in remaining ingredients and add dressing – serve immediately.  If serving later, don’t add dressing until serving time.

Serves 6

LLAPINGACHOS (Ecuadoran Potato Cakes)

Put potatoes in cold water and bring to a boil; lower heat and gently boil until potatoes are tender when pierced about 20-30 minutes.  Drain and cool.  Peel potatoes - then grate on the large holes of a box grater into a large bowl and set aside.

Melt butter in a medium pot over medium low heat. Stir in onions, cover and cook until soft - 30 - 35 minutes.  Allow to cool. Mix onions into potatoes, add salt and pepper and divide into 12 balls.  Make a well in each potato ball and bury 3 tablespoons of the grated cheese in the center of each ball. Flatten balls into 3-1/2 inch cakes, then refrigerate for 30 minutes.

Heat oil in a nonstick skillet over medium heat. Working in batches, fry cakes until browned on each side.

Makes 12

Roasted CIPOLLINE Onions w/Porcini Mushrooms and Herbs

1. Heat oven to 375 F.

2.  Place onions in a large bowl, cover with boiling water and let stand for 10 minutes. Drain into a colander and when onions are cool enough to handle, peel and return to the empty bowl.

3. Add melted butter, olive oil, fresh lemon thyme, rosemary and dried marjoram to onions and toss well. Season with salt and pepper. Transfer onions to a shallow roasting pan and arrange them in a single layer. Put pan in over and roast, stirring occasionally, until onions begin to soften and turn brown (approximately 30 minutes).

4. While onions are roasting, soak dried porcini mushrooms 1-1/2 cups very hot water for 30 minutes. Drain and dry mushrooms and chop coarsely. Strain liquid through a sieve lined with cheesecloth (or a piece of paper towel) to remove any grit. Remove roasting pan from over; pour about ½ cup of the strained mushroom liquid over the onions and stir in the chopped mushrooms.  Return pan to oven and continue roasting, stirring occasionally until liquid is reduced and onions are soft and brown, for an additional 30 minutes.

Yield: about 4 to 6 servings

GINGERED SWEET POTATOES

Place potatoes in a steamer or vegetable basket set in a saucepan of lightly boiling water. Cover and steam for 30 to 40 minutes, or until tender. Drain, transfer to a bowl and mash.  Add the Coconut-Ginger Cream and whisk until smooth. Season with salt.  Yield: 4 servings

Coconut-Ginger Cream

In a saucepan over medium-high heat, bring the coconut milk, sugar and ginger to a boil. Reduce the heat to low and simmer, stirring frequently, about 3 or 4 minutes, or until the sauce thickens slightly. Continue to simmer for 10 minutes to let the flavors infuse. Strain before using

BASMATI RICE with PEAS

In a 2 quart size pan, bring rice and water to a rapid boil.  Let water boil until almost evaporated; lower heat to a simmer and cover the pot.  Cook for approximately 10 minutes more.  Turn off heat and do not remove cover for at least 10 minutes.

In the meantime, melt butter in another sauce pan; add sliced shallots and cook until softened and fragrant.  Add the frozen petite peas and cook until they have heated through.  Add salt & pepper to taste.

When rice is done, add to pea/shallot mixture and mix until rice is coated with the butter, peas and shallots.  Taste for seasoning and keep warm until serving.

Yield: 3 to 4 servings

WHITE BEANS with BROCCOLI RABE

Bring a large saucepan three fourths full of water to a boil. Drop the greens in the water, cover and cook for 3 minutes.  Drain, rinse under running cold water to halt the cooking. Then squeeze out the excess liquid. Set aside.

In a large, deep frying pan over medium heat, warm together the olive oil and garlic. When the garlic is a pale, golden color, after about 2 minutes, add the broccoli rabe and the cooked beans, season with salt and pepper and cook stirring occasionally until the beans are heated through.

Serves 4

BABY CARROTS/ASPARAGUS with Maple Butter - 10 servings

Steam cook carrots until crisp tender. Transfer to large bowl. Steam asparagus until crisp tender. Add to bowl.  Melt butter and stir in syrup. Ad vegetables; saute until heated through. Season with S&P.

Source: Bon Appetit - April 2002

Roasted BABY RED SKINNED POTATOES

Preheat oven to 350F. Heat oil and garlic in large roasting pan set atop 2 burners at medium high heat. Add potatoes and rosemary. Cook until potatoes begin to color, stirring often, about 10 minutes. Transfer pan to oven. Roast until potatoes are golden about 45 minutes. Increase heat to 375F. Roast until browned and crisp. Season with S&P and serve.

SCALLION POTATOES

Place scallions and butter in the top pan of a double boiler.  Heat water underneath until butter has melted and scallions have turned a bright green.  Turn off heat and set aside. 

In the meantime, cook potatoes starting in cold water in a 4 or 6 quart pot.  Bring to a boil over high heat; lower the heat slightly and simmer for about 15 - 20 minutes or until the potatoes are very tender. Test for tenderness by inserting a small knife blade into the potatoes.  If the potato slides off the knife blade easily, the potatoes are done. Drain well and use a potato ricer to process the potatoes directly into the top half of the double boiler pot with the scallions and butter mixture. 

Beat the potato and scallion butter until combined and smooth.  Add the heavy cream that has been heated ( use a microwave to heat the cream) and mix again.  Add some salt and pepper and taste for seasoning and adjust as.  You can serve the scallion mashed potatoes immediately or keep them warm in the double boiler pot until you are ready to serve. 

Yield: 6 servings

BAKED VEGETABLE TART 

Preheat oven to 375 degrees F.

Use a Japanese style vegetable slicer or a sharp thin blade knife to slice the plum tomatoes, eggplants, zucchini and yellow squash into thin rounds. In a mixing bowl, toss vegetable slices with the olive oil ad lemon juice and add s & p to taste. 

Line a baking sheet with parchment paper or use a non-stick baking sheet.  Use a 3-inch diameter pastry ring as a guide and start layering the vegetable slices in a circle starting with the zucchini slices, slightly overlapping. Continue making layers with the eggplant, yellow squash and tomato slices, ending with the tomato slices.  Repeat with remaining vegetable slices to create 6 tarts. Sprinkle the tops with the pine nuts.

Bake the vegetable tarts for 15 - 20 minutes.  Remove pan from oven and turn on the broiler unit.  When broiler unit is up to temperature, broil the tarts until the pine nuts begin to brown - watch this procedure carefully to be sure pine nuts do not burn. 

Yield: 6 tarts

BAKED SWEET POTATOES STUFFED with
CRANBERRIES, PEARS, AND PECANS 

1. Bake potatoes at 350 degrees F on a baking sheet lined with foil.  Pierce with a fork and bake for about 55 minutes. Cool slightly.
2. Meanwhile, place cranberries in small bowl and pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well.
3. Melt 2 tablespoons butter in large nonstick skillet over medium high heat. Add pears and sauté until gender and golden about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar and ½ teaspoon salt.
4. Cut off top ¼ of each potato. Using a fork, gently mash pulp inside each potato. Sprinkle with S&P. Melt remaining 2 tablespoons butter and wish in remaining 1-1/2 tablespoons vinegar. Drizzle about 1 teaspoon of this mixture into each potato. Mix with fork to blend.
5. Mound cranberry mixture in sweet potatoes. 

Yield: 8 servings

ROASTED ROOT VEGETABLES with HERBS

Carrots, parsnips, rutabagas, red onions, small red potatoes.

Olive oil, chopped fresh thyme, rosemary, marjoram, salt & pepper

Dressing:

          Balsamic vinegar/olive oil and shopped fresh parsley.

Drizzle dressing over roasted vegetables.

RHUBARB CHUTNEY

Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart. About 4 minutes. Cool to room temperature. Discard cinnamon sticks. Cover and refrigerate chutney until cold.  Can be made 2 days ahead of eating. Bring to room temp before serving.

GRATIN OF POTATOES with WHITE CHEDDAR AND TARRAGON

Heat oven to 400°F.   

Butter a 13x9x2 inch glass baking dish. Layer 1/3 of potatoes in prepared dish, overlapping slices slightly. Sprinkle with 1/3 of the salt and 1/3 of the pepper. Sprinkle with 1/3 of tarragon, then with 1/3 of the cheese. Repeat layering twice more with remaining potatoes, salt, pepper, tarragon and cheese. 

Whisk cream and wine in medium bowl to blend. Pour over potatoes. Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour. Let gratin stand 5 minutes before serving. 

Yield: 8 servings

BAKED EGGPLANT with RED PEPPER & PINE NUTS

 1.  Brush eggplant slices with olive oil and sprinkle on thyme leaves and black pepper.  Add red peppers to the baking sheet and roast in a preheated 400 F. oven for 10 – 15 minutes. Add nuts to the baking sheet and bake for another 5 – 10 minutes.

2. Transfer vegetables to a serving dish and sprinkle mint leaves and more black pepper over all. Serve warm or leave in a cool place, not the refrigerator, overnight to allow the flavors to develop. 

Yield: 4 servings

ROASTED BRUSSELS SPROUTS with BALSAMIC VINEGAR and PANCETTA 

Heat oven to 450°F. Brush heavy large rimmed baking sheet with 1 tablespoon oil. Place 1 tablespoon oil in a large bowl; mix in Brussels, pancetta and garlic. Sprinkle with salt and pepper. Spread Brussels in single layer on prepared sheet. Roast until Brussels sprouts are tender and brown. Stirring often about 20 minutes. 

Drizzle Brussels with vinegar, sprinkle with thyme. Stir to coat. Return to a hot oven until heated through. 

Yield: 8 servings

RICE with TOMATOES, AVOCADO & BLACK OLIVES 

Heat 2 tablespoons olive oil in a saucepan. Add onion and garlic and cook for 1 minute. Add rice and stir for 2 minutes, then add stock and bring to a boil. Stir the rice, cover the pan and simmer very gently, without lifting the lid, for about 12 minutes, or until the rice is just tender. 

Meanwhile, heat remaining olive oil in a frying pan. Add tomato, green onions, parsley and S&P and let simmer for 5 minutes. Remove the pan from the heat and stir in olives and avocado.

Fluff up the rice with a fork and carefully stir in the tomato mixture.

Yield: 4 servings

ASIAN COLE SLAW

In a large bowl combine cabbage and bell pepper. Blend remaining ingredients and pour dressing over cabbage to mix thoroughly.  Sprinkle with sesame seeds. Refrigerate until ready to serve.

Yield: 6 servings

YORKSHIRE PUDDING POPOVERS

Preheat oven to 400 degrees, F.

Combine flour, milk, eggs, salt nutmeg and pepper in a medium bowl. Whisk until batter has the consistency of whipping cream. (Batter can be made a few hours in advance and refrigerated; whisk again before using)

Place muffin or popover tin in a shallow sided cookie sheet or other pan and fill each popover cup with 1 tablespoon melted beef fat. Heat the popover tin in a hot oven until fat is very hot and almost at the smoking stage.

When beef fat is smoking hot, brush the fat up sides and top of muffin tin which will help to prevent the popovers from sticking. Fill each cup halfway with batter (hot fat will spill over sides into the sheet pan). Bake for 25 minutes without opening the oven. Reduce oven temperature to 375 degrees F. and continue baking until popovers are browned and sides are firm, about 10 - 15 minutes longer or more depending on your how hot your oven bakes. Serve immediately in a large towel-lined basket - popovers will start to deflate as they cool.

Yield: 8 Yorkshire popovers

Note: Alternatively, Yorkshire Pudding can be baked in the traditional manner: Using a 9" or 10" round metal cake pan (not a spring form pan), follow the same preparation procedure as above and pour all of the batter into the pan.   Using this method produces a Yorkshire Pudding that rises up the sides of the cake pan and is flat in the center. When done, cut Yorkshire into 6 or 8 wedges and serve on a platter.