spock: logic is sexy

Happy Thanksgiving!

This was a year to stay at home with my mom's family, so I only made one thing, a big pan of roasted shallots. I seriously bought every shallot at Whole Foods yesterday, which made me feel kind of guilty. Everyone loved them though, and asked me to bring them back next time. Here is how to make them:

For each pound of shallots, you need:
-1 tbsp. butter
-1 tbsp. olive oil
-1 tbsp. vinegar of your choice (I did balsamic this time, but I'd like to do red wine vinegar next time)
-1 scant tbsp. brown sugar (I did a whole tbsp. and thought it was a bit too sweet)

Blanch shallots in boiling water for about a minute to make peeling easier. Drain and cool, then cut off the root end. I found that if I squeezed the top after cutting off the root, the shallot would just shoot out the bottom with no peeling necessary. Toss the shallots with remaining ingredients in a large baking dish and season with salt to taste. Roast at 400 degrees until they are brown and caramelized. This took about 45 minutes for me, but my shallots were big, so maybe start at 30 minutes if yours are smaller. Stir occasionally. Toss with freshly chopped parsley or chives if desired.

Overall, it was a stellar food year! We had awesome mac and cheese, my cousin's roasted mashed sweet potatoes with brown sugar-streudel topping, mushroom and leek bread pudding, roasted Brussels sprouts with cranberries, and creamy wild rice with mushrooms. Also some chocolate-dipped brownies covered with crushed Andes mints...and possibly also crack.

What did you guys eat?
Ina Garten's Herb-Roasted Turkey Breast, which was ah-MAY-zing, and then just stuffing, mashed potatoes, and cranberry sauce, the boring recipes.

Oh, and a pumpkin pie, the can recipe, but with Cooks Illustrated's vodka crust, which is essentially fool-proof and also highly recommended.
I made the green bean casserole this year from scratch. Made the cream of mushroom soup, steamed the green beans, and topped it with mandolin thin sliced onions dredged in flour and fried in butter. It was almost completely organic and got rave reviews from even my extended family who love their processed food like products. So I was happy with it! Otherwise the standard Thanksgiving complement plus wild rice, because this is Minnesota.
Thus proving it is not only possible but downright YUMMY to have a meat-free Thanksgiving. Did you see the Mutts comic strip this week? Very cute: Nov 27, Nov 28, Nov 29.

The brownies sound to die for!

We always host Thanksgiving at our house, and although I'm vegetarian no one else is so we do roast a turkey. Everything is pretty traditional; the nice thing is that almost all the recipes are family ones. So we had Mr Psmith's grandma's stuffing (made with turkey innards and broth), my dad's creamed onions, my grandmother's stuffing (vegetarian), my great-grandmother's pumpkin pie, my mom's apple pie, and my cranberry sauce. Also good old Campbell's green bean casserole and smashed taters, o' course. Oh, and my oldest niece followed me around the kitchen begging to help, so she made the whipped cream (hard to go wrong, since she's only eight!)

Edited at 2013-11-29 08:44 pm (UTC)