Broccoli Salad

Adapted from Smitten Kitchen’s Broccoli Slaw

Deb writes: If you have a raw onion aversion, you might enjoy using these pickled red onions instead, then chopped small. You can also pickle shallots with the same method.

Makes about six cups

2 heads of broccoli
1 nice green stalk of celery, very thinly sliced on the diagonal. If the celery leaves look nice you could add them too – you can leave them whole or slice them thinly.
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries (or dried cherries)
1/2 small red onion, very finely chopped (or pickled onion, or you can soak the raw onion in a little cool water for a while to mellow out the flavor. I ended up not using any onion in the salad at all – the shallot in the dressing seemed like enough to me.)

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (I had to add more mayo to get the consistency right)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Bring a medium-sized pot of water to boil. Meanwhile, trim off the woody bottom of the broccoli stems, peel off the tough outer layer of the stems, and quarter each head vertically. When the water is boiling, dump in the quartered broccoli, make sure it is submerged, then cover the pot, turn off the heat, and set the timer for 60 seconds. When the timer goes, pull the broccoli out of the pot and set it on a plate. (You can now use that broccoli water for something else, like cooking pasta.)

While the broccoli cools a bit, make the dressing: just whisk the dressing ingredients in a smallish-bowl, with a good pinch of salt and pepper.

When the broccoli is cool enough to handle, cut it into small pieces: I slice the stems crosswise about 1/8″ thick until I get up to the florets, then I vertically slice the florets thinly. Some of the smaller florets I just cut in half. Put all the broccoli in a large bowl. Add the sliced celery, celery leaves (if using), toasted almonds (unless making ahead), cranberries or cherries and red onion (if you’re using it) in a large bowl, toss everything together, pour the dressing over the salad and toss it again. Season well with salt and pepper to taste.

Can make several hours ahead. *If making ahead, add the almonds just before serving.

Italian Marinated Mushrooms

From “Mediterranean Harvest” by Martha Rose Schulman

Serves 4-6

2/3 cup extra virgin olive oil
1/2 cup water
1/3 cup fresh lemon juice
2 tablespoons sherry vinegar or champagne vinegar
1 bay leaf
2 garlic cloves, crushed
6 whole black peppercorns
1/2 teaspoon salt
1 pound small mushrooms, cleaned, stems trimmed even with the cap

1. In a large, lidded skillet or wide saucepan, combine all the ingredients except the mushrooms, and bring to a boil. Reduce the heat, cover and simmer 10 minutes. Add the mushrooms to the pan, rounded side down. Simmer five minutes, uncovered. Using tongs, turn the mushrooms over. Simmer for another three to five minutes until just cooked through. Using tongs, remove the mushrooms to a bowl.

2. Place a strainer over the bowl, and strain in the liquid from the pan. Allow to cool, then cover and refrigerate or serve at room temperature. To serve, remove the mushrooms from the marinade with a slotted spoon, place in a serving bowl or on a platter, and have toothpicks and napkins close by. Optional: sprinkle mushrooms with chopped fresh herbs (such as parsley, chervil, or marjoram) when you serve them.

Advance preparation: You can make these three to four days ahead.

Make-Ahead Roast Turkey Gravy

serves 8

2 turkey wings
1 yellow onion, peeled, sliced thickly
1 Tablespoon canola oil
water
1 carrot, peeled and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
several sprigs each of fresh thyme, fresh sage, fresh parsley (to taste)
2 teaspoons Chicken Better Than Bouillon
2 Tablespoons butter
4 Tablespoons flour

At least one day ahead:
Heat oven to 400 degrees F.  Film the bottom of a roasting pan with the canola oil.  Place the turkey wings in the pan and top with the onion slices.  Roast for 75 minutes or until the wings are brown.

Put the roasted wings into a stock pot.  Add the onions, discarding any completely blackened parts.  Add 1/2 cup water to the roasting pan and scrape up any brown bits.  Add that to the stock pot, along with the carrot, celery and herbs, Better than Bouillon, and 2 more cups of water.  Bring to a boil, then reduce the heat and simmer, uncovered, for 90 minutes.  Strain.  Let cool completely, then refrigerate.

1 or 2 days later:
Remove and discard the fat that solidifies on the top of the stock.

Bring the stock to a simmer.  Meanwhile, melt the butter in a 2 qt sauce pan.  Add the flour and whisk occasionally for 10 minutes, until nutty and fragrant.  Gradually add the hot turkey broth.  Whisk constantly and vigorously to avoid lumps.  Simmer 3-4 minutes or until the gravy has thickened.  Taste and correct seasoning with salt and pepper.

Thanksgiving 2014

for 10

brie with Spiced Cranberry Sauce on bread
cashews
pretzel nuggets

Prosecco
beer
wine

19# Trader Joe’s Pre-brined Turkey, following their instructions
mashed potatoes (6)
Mom’s famous creamed onions
Mom’s famous cranberry jelly
Best Turkey Gravy from Cook’s Illustrated, made with home-made turkey stock from 3 # wings
green beans
honey orange glazed carrots
Trader Joe’s pull-apart rolls
red grapes
olives

Mark’s pie extravaganza:

Classic Pumpkin Pie
Cranberry Pecan Crumble Pie
Chocolate Pudding Pie

whipped cream

Apple Crisp

Spiced Cranberry Sauce

Slightly adapted from the recipe at The Splendid Table.com

12-ounce bag of cranberries, bruised ones discarded, rinsed and drained
1/2 cup honey
1 tablespoon brown sugar
2- to 3-inch cinnamon stick
4 green cardamom pods
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Zest from 1 orange, about 1 tablespoon
1-2 tablespoons finely chopped candied ginger
1 tablespoon Grand Marnier, optional

Bring the cranberries, honey, brown sugar, cinnamon stick, cardamom pods, nutmeg, cloves, and 3/4 cup water to a simmer in a medium saucepan. Cover the mixture and allow it to simmer on medium-low heat for 7 to 10 minutes, or until the cranberries are just beginning to burst and you notice the mixture thickening.

Add the orange zest, chopped candied ginger, and Grand Marnier and stir to combine. Simmer uncovered for an additional 1 to 2 minutes. The trick is to not allow the mixture to simmer so long that all of the cranberries are bursting or softening. You don’t want your sauce to be too mushy — I always pull it from the heat once a few cranberries begin to pop and the liquid is mostly absorbed (it will continue thickening off of the heat source as well).

Using a small spoon, scoop out the cardamom pods and cinnamon stick. The cardamom pods should have lightened in color significantly and should be easy to find. Transfer the sauce to a shallow bowl and let it cool completely.

It may be made several days in advance and kept covered in the refrigerator. Best served at room temperature.

Thai Butternut Soup

From Cooking Light, March 2013

1 teaspoon canola oil
1 cup chopped onion
2 1/2 teaspoons red curry paste
1 1/2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 cup fat-free, lower-sodium chicken broth
2 teaspoons brown sugar
2 (12-ounce) packages frozen pureed butternut squash
1 (14-ounce) can light coconut milk
1 1/2 teaspoons fish sauce
1/4 teaspoon salt

Optional toppings:
1/2 cup chopped unsalted, dry-roasted peanuts
1/4 cup cilantro leaves
1 lime, cut into 8 wedges

1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.

2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Puree in the pot with an immersion blender.  Serve with toppings if desired.

Pumpkin Cheesecake Bars

Adapted from a recipe at tasteandtellblog.com, from Americas Favorite Food

Just the right texture and flavor.  The perfect combination of pumpkin pie and cheesecake.

Crust:
2 cups Trader Joe’s chocolate cat cookies, or gingersnaps, or shortbread cookies, or other cookie of your choice, or a combination!
2 Tablespoons ground flax seed (optional)
3 Tablespoons butter, melted

filling:
2 eight oz packages of low-fat cream cheese, at room temperature
1 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie mix)
3 eggs, at room temperature
1 teaspoon vanilla extract
3 tablespoons unbleached all-purpose flour
1 1/4 teaspoons pumpkin pie spice
1/4 teaspoon salt

Preheat oven to 350 degrees F.  Line a 9 inch baking pan with foil, extending the foil beynd the edges of the pan.  (Recipe says 8″, but I’ve had trouble with it not baking all the way through in that size.) You’ll use these “handles” to remove the finished cheesecake from the pan so you can cut nice clean pieces.  Spray the foil with nonstick cooking spray.

Place the cookies in a food process and pulse until you have fine crumbs.  Drizzle in the melted butter, add the ground flax, if using, and pulse again until well mixed.  Pour into the prepared pan and press into the bottom of the pan with your fingers.  Bake for 10-12 minutes.  Set aside to cool.

Beat the cream cheese and sugar in a mixer on medium speed until smooth and fluffy, about 2 minutes.  Beat in the pumpkin.  Beat in the eggs, one at a time, scraping down the bowl after each addition.  Beat in the vanilla, flour, pumpkin pie spice and salt, just until combined.

Pour the cream cheese mixture over the crust.  Place the baking dish in a rimmed baking sheet.  Place in the oven.  Pour water on the baking sheet until it is nearly filled.

Bake until the cheesecake is set at the edges and barely jiggles at the center, about 45 minutes.  Remove from the oven and cool completely.  Cover with plastic wrap and refrigerate until firm, at least 3 hours.  If it weeps a little in the fridge, gently lay a large paper towel on the surface to absorb the water, then remove.

Store in the fridge.  To serve, pull out of the pan using the foil handles.  Using a sharp knife, cut into bars or squares.

Apple Crisp

8 or 9 medium-sized Granny Smith apples
1/4 cup granulated sugar
2 Tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1 Tablespoon fresh orange juice
1 Tablespoon fresh lemon juice

Preheat the oven to 350 degrees F.  Butter (or spray with cooking spray) an oblong 2-quart baking dish.  Peel apples, cut into quarters, remove cores.  Slice quarters in half lengthwise, then cut those slices crosswise into 1/2″ to 3/4″ chunks , adding them to the baking dish as you go.  Sprinkle with sugar, cinnamon, nutmeg, orange juice and lemon juice, and stir with a spoon or toss with your hands until completely coated.

Topping:
1 cup flour (all-purpose, whole wheat, or a combo)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon kosher salt
3/4 cup old fashioned rolled oats
1 stick cold butter, diced

Combine topping ingredients in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until the mixture is crumbly and the butter is the size of peas.  Distribute evenly over the apples.  Place the dish on a sheet pan and bake for about 1 hour until the top is brown, the apples are bubbly, and the tip of a knife inserted into the middle finds tender apples.  Serve warm with ice cream.

Cider-Braised Butternut Squash Puree

from “Slow Cooker Revolution” by America’s Test Kitchen

Serves 6

1.5 lb (1 small-med) butternut squash
1/4 cup apple cider
salt & pepper
2 Tablespoons butter, melted
1 Tablespoon heavy cream
1 Tablespoon brown sugar

Wash, peel, seed and cut squash into 1″ cubes.  (The peel is very thick, so if you’re using a vegetable peeler you’ll probably have to do two passes.) Combine squash, cider and 1/2 teaspoon salt in a slow cooker, cover and cook until tender, 4-6 hrs on low.  (Or cook on stove:  bring to simmer, then turn heat to low, shaking pan occasionally.)

Mash squash thoroughly with potato masher. Stir in butter, heavy cream and brown sugar.

Can continue to warm puree on low for another 2 hrs. Loosen with additional hot cider as needed before serving.

Season with additional brown sugar, salt, and pepper to taste.

NOTES: Try 1/2 tsp of salt, and 1/4 tsp pepper. Stir, and let puree warm for 10 minutes, before adding more seasoning.

Creamed Onions

1/3 cup dry white vermouth
2 Tb cornstarch blended in a small bowl with 2 Tb milk
1  1/2  cups heavy cream
1/4 tsp salt
White pepper to taste
1/2 cup grated Swiss cheese

24 oz. boiler onions (or two jars)

Heat a large pot of water with a pasta insert to boiling.  Prepare a large bowl of ice water.  Blanch larger onions for 3 minutes, smaller ones for 2 minutes.  Remove insert from pot and place onions in ice water to cool.  Drain.  Trim off the root end with a sharp knife (don’t cut off too much!).  Snip off the other end with kitchen scissors.  Remove the skin by squeezing or peeling. Put larger onions back in insert and put it back in the hot water and simmer gently for 3 minutes.  then add the rest of the onions and simmer until tender.

If you are lucky enough to find jarred or canned onions, the sauce recipe can easily handle two cans of onions. Drain onion liquid into a container: you may need some of it to thin the sauce.

Put vermouth in a small saucepan and boil rapidly until reduced to 1 tablespoon. Remove from heat; stir in the cornstarch mixture, cream, salt & pepper. Put back on the burner over medium heat and simmer, stirring until beginning to thicken, then add the cheese and stir until completely blended and thickened.

Combine the onions and sauce in small casserole dish. Try not to swoon.  (If making ahead, stop here, let cool, cover and refrigerate.  Before serving, let sit at room temperature for one hour before heating.)  Heat covered in low (325ish) oven for approx. 30 minutes.

Leftovers
Can be reheated in the microwave, covered, on lowest power, in 60-second increments.  Do not overheat or the sauce will separate, which would be very sad.

Mushrooms, Spinach & Very Special Onions

***Aunt Nellie’s Holland Style Whole Onions are often available at Nob Hill Foods