THANKSGIVING TRADITIONS

What dishes do you think of when planing your Thanksgiving dinner? For some of us, the celebratory banquet includes similar dishes year after year, such as roast turkey with stuffing, cranberry sauce, mashed potatoes,  candied yams and pumpkin pie. When the Pilgrims invited the Wampanoag Indians in 1621 to the historic feast to celebrate their successful harvest, most of what we as Americans think of traditional Thanksgiving dishes were not on the menu. 

The first "Thanksgiving" was a three day festival of eating, hunting and entertainment and since no record exists of the feasts exact menu, historians can only surmise the details from writings of Edward Winslow, William Bradford and predictions based on the crops that were prolific at that time. Edward Winslow wrote in his journal that the Governor Bradford sent four men on a "fowling" mission in preparation of the event and that the Wampanoag arrived with the gift of five deer, so venison and some type of  poultry were likely consumed in addition to native fruits like plums, melons, grapes, and cranberries, leeks, wild onions, beans, and squash. Other English crops such as turnips, cabbage, parsnips, onions, carrots, parsley, sage, rosemary, and thyme might have also been on hand. It is assumed that since the Pilgrim's sugar supply had dwindled at the time of the feast, that the meal did not feature pies, cakes or desserts so typical in our contemporary Thanksgiving celebration.

When I think of Thanksgiving, I think of comfort food. Turkey accompanied by carb rich side dishes - stuffing, candied yams, mashed potatoes, squash, and green beans swimming in a creamy mushroom sauce with fried onions. Thanksgiving without them is just not Thanksgiving. Typically we Americans eat an overabundance of these starchy comfort foods and by the end of Thanksgiving dinner feel drowsy, weighed down and just stuffed....like the turkey. This year I decided to give guests an alternative; a healthier,lighter side dish, full of flavor but also full of nutrients. It looks festive, has some leafy greens, goat cheese, dried cranberries and roasted carrots.

 Maple-Roasted Carrot Salad. I found this recipe in Ina Garten's new book "Cooking for Jeffrey". I'll let you know how it turns out and if  any of my dinner guests decide to give it a try. And remember...this is an alternative not a replacement. I will try the salad but I'm still looking forward to the traditional stuffing, potatoes and pumpkin pie! HAPPY THANKSGIVING!

MAPLE-ROASTED CARROT SALAD

2 Pounds carrots
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice ( 2 oranges )
3 tablespoons sherry wine vinegar
2 garlic cloves - grated
6 ounces baby arugula
6 ounces goat cheese - medium diced
2/3 cup roasted, salted Marcona almonds

Directions

Preheat oven to 425 degrees
Trim and scrub the carrots. If the carrots are more than one inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices one inch wide and 2 inches long and place in a medium bowl with 1/4 cup olive oil, 1 tsp salt and 1/2 tsp pepper. Toss well and transfer to two sheet pans. Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans and the maple syrup, toss, and roast for 10 - 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes. 

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. 

In a small bowl, combine the vinegar, garlic and 1/2 tsp salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries ( with their liquid ), goat cheese, almonds and the vinaigrette. Toss with large spoons, sprinkle with salt and serve at room temperature. 

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YOU CAN FIND THIS BOOK IN 641.5 GAR

TIME FOR WARMTH

I don't know about you but after shoveling heavy snow, scraping ice and dragging bags of rock salt, home is where  I want to be. We have had our share of snowy days, winter weather advisories and nor'easters. On days like that, I crave comfort food. Something to take away the chill in your bones after being out in the cold.

One snowy blizzard day, while stuck inside, I decided to make Ina Garten's Tomato Soup with Grilled Cheese Croutons. A great recipe to use ingredients already in the pantry. Believe me, when I crave comfort food, I am serious and determined but not crazy enough to drive out in a blizzard! Having ingredients on hand is the key to survival. When most people run to the store before a predicted blizzard and buy milk, bread and eggs, I run for ingredients needed to try some new recipes and of course since its cold outside they are recipes for warm, hearty, comfort foods like stew, soups, and baked goods. Goodbye diet.....for now anyway.

I had idea for making tomato soup and the grilled cheese croutons because I had just made a fresh cheddar cheese bread with my bread maker. Instead of using the country white bread the recipe called for, I thought using cheddar cheese bread would make the croutons cheesier....and it did!

EASY TOMATO SOUP & GRILLED CHEESE CROUTONS:

3 Tablespoons good olive oil
3 Cups yellow onions chopped
1 Tablespoon minced garlic
4 Cups chicken stock, preferable homemade (I used store bought)
1 can crushed tomatoes, preferable San Marzano
Large pinch of saffron threads (you can omit if you do not have)
Kosher salt and freshly ground black pepper
1/2 Cup orzo
1/2 Cup heavy cream

In a large pot of Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

Serve hot with Grilled Cheese Croutons scattered on top.

GRILLED CHEESE CROUTONS:

4  (1/2 inch thick) slices country white bread - I used cheese bread YUM!
2 Tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated   - You can use any cheese you like

Heat a panini  grill. Place the four slices of bread on cutting board and brush lightly with melted butter, being sure to butter the corners. Turn the slices over and pile the Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.

* If you don't have a panini press, just make them the traditional way in a frying pan.

This book is about planning a menu and coordinating everything so it all gets to the table at the same time. Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance.

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