Thanksgiving Report

A brief report on Thanksgiving:

The biggest surprise hit was the Cranberry Sauce with Spiced Pumpkin Seeds. Tim gave it a 10. I will definitely make it again next year.

The other dish given a 10 by my favorite taste tester: his mom's recipe for Scalloped Corn.

The Bacon and Herb Roast Turkey Breast was tasty. Other than needing to cook longer than stated in the recipe, it was easy to make. I would make it again. The Sausage Stuffing/Dressing was good, but nothing special. I still love it. Mom's Mashed Potatoes and Gravy, made with cream cheese, were yummy. I made Sautéed Kale but added a little too much salt (whoops).

I loved the Pumpkin Spice Cake and it was a nice alternative to pie. I will definitely make it again next year, for any fall occasion.

Oh, and both varieties of wine, Cristalino Cava Brut NV and Ravenswood 2006 Petit Sirah, were hits.

Siberian Pelmeni

Inspiration:
The Amazing Race's pit stop in Moscow, Russia
and
Erin's suggestion of Pelmeni, which she had at our local restaurant Moscow on the Hill
The recipe below is very loosely based on this recipe from The Food Network.


Ingredients:

• 1 pound ground pork
• 1/2 cup chopped fresh dill, divided
  
• 2 ounces breadcrumbs
• 1/2 cup heavy cream or half and half
• 1 egg, beaten
• salt and pepper
• gyoza or potsticker wrappers
• 8 cups chicken broth, hot
  
• very thinly sliced button mushrooms, to garnish (about 1/2-3/4 cup per person)

Instructions:

1. Soak breadcrumbs in cream.
2. Combine pork, 1/4 cup dill, egg, salt, and pepper in a bowl. Add breadcrumb mixture and mix.
3. Let sit up to 2 hours for flavors to combine (in refrigerator).
4. Place 2 teaspoons of pork mixture in each gyoza wrapper, preparing 4 at a time. Wet the edges and seal in half-moon shapes. Set aside under plastic wrap as you make the other Pelmeni.
5. Meanwhile, bring a large pot of water to boil.
6. Boil Pelmeni for 7-10 minutes.
   
7. Place 8-12 Pelmeni in a large soup bowl. Top with a few ladles of broth, chopped dill, sliced fresh mushrooms, and more pepper.

My Notes:
I don't think the original recipe was very authentic, and my alterations make it surely non-authentic, so we'll call these "Lazy Non-Authentic Siberian Pelmeni." We both enjoyed this dish. You must use fresh dill.


Tim's Rating: 9/10
Liz's Rating: 9/10


Next Week on The Amazing Race Season Finale: Oregon, USA.

Thanksgiving Menu

Happy Thanksgiving!

We will be hosting a simple Thanksgiving meal for four adults.

• Bacon and Herb Roast Turkey Breast
• Scalloped Corn (Tim's request)
  
• Sausage Stuffing/Dressing (my favorite)
  
• Mashed Potatoes and Gravy
  
• Cranberry Sauce with Spiced Pumpkin Seeds
  
• Roasted Brussels Sprouts or Sautéed Kale
• Pumpkin Spice Cake
• Cristalino Cava Brut NV
  
• Ravenswood 2006 Petit Sirah
• Coffee

I hope you have a wonderful Thanksgiving! Enjoy the three Fs: family, food, and football!

White Bean Soup with Bacon and Herbs

Inspiration:
Food & Wine


Ingredients:

• 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
• 2 tablespoons extra-virgin olive oil
• 1 Spanish onion, finely chopped
• 1 large carrot, finely diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 1 fresh bay leaf
• 2 teaspoons chopped thyme
• 2 teaspoons chopped rosemary
• 1 pound Great Northern beans, soaked overnight and drained
• 10 cups chicken stock
• Salt and freshly ground pepper

Instructions:

1. In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
2. Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
3. Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.

Recipe Notes: "The soup and bacon can be refrigerated separately for up to 3 days. Recrisp the bacon before serving."

My Notes: This is a good, tasty soup. I think I prefer the recipe for Bean and Kale Soup, though. However, who doesn't love bacon? So next time I may try to combine these two recipes.


Liz's Rating: 8/10
Tim's Rating: 8/10

Spicy Pork Po'Boys

Inspiration:
Food & Wine

Ingredients:

• 1 1/2 pounds ground pork
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoons dried thyme
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 2 medium kosher dill pickles, very finely chopped
• 1/2 small shallot, minced
• Four 8-inch soft baguettes, split
• 2 cups shredded iceberg lettuce (I despise iceberg lettuce, so I substituted mixed greens.)
  
• 2 tomatoes, thinly sliced
• Hot sauce, for serving

Instructions:

1. Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.
2. Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.
3. Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.

Food & Wine's suggested beverage: "Juicy, blackberry-rich Southern Australian Shiraz: 2006 Jim Barry The Lodge Hill."

My Notes: This was really easy! The pork patties did not taste that much different than a spicy pork sausage blend, so you could buy bulk sausage if you want a super-quick dinner. Tim loved the sauce so much, he gave this recipe an 11 out of 10.

Liz's Rating: 9/10
Tim's Rating: 11/10

Das Boot Fest

Need an idea for a fall party?

My friends C. & S. threw a fantastic fall party this past weekend: Das Boot Fall Fest 2008. As a houseguest, I was able to assist in the preparations and thought I would share them here!

Upon entering the party, guests were given their own "boot" The boots were conveniently attached to lanyards.
Stickers were available to decorate the boots (or anything else). C. is very crafty!

Guests were asked to wear boots on the invitation. They could wear any sort of boots-- cowboy boots, regular leather boots, snow boots, rain boots, colorful boots, and/or funny boots found at thrift stores. There was a huge range of boots. I wish I took more photos.

Even the smallest party guest wore boots! How cute is he?
Too bad he won't be able to fully partake until Das Boot Fest 2029!

Guests voted for winners in varying categories, and the winners took home German chocolate bars that C. and I bought at a local German deli.
On to the food:

MENU:

• beer
• pretzel bar with varying types of pretzels (hard and soft) and flavored mustards
• small sandwiches made from thinly-sliced grilled brats, Trader Joe's soft pretzel rolls, and spicy mustard (sauerkraut available on the side)
• meatballs
• spätzle, topped with carmelized onions and cheese and baked
  
• dill dip with carrots and radishes
• rye bread with butter
• cheese platter
  
• assorted desserts (brought by guests)

I didn't take a ton of photos of the food, but here are a few:

spätzle as found at a German deli:
spätzle and soft pretzels baking
spätzle

crockpot for meatballs, open spot for the bratwurst sandwiches, bowl of sauerkraut, veggies and rye bread
pretzel bar!
I am already looking forward to Das Boot Fall Fest 2009!

Brown Rice and Broccoli Cheddar Pie

Inspiration:
Everybody Likes Sandwiches
as well as broccoli, garlic, and onions from our CSA


Ingredients:

• 1 T olive oil
  
• 2 cloves garlic, minced
  
• 1/2 red onion, minced
  
• salt & pepper
  
• a couple dashes of hot sauce
  
• 2 c leftover brown rice
  
• 1/2 head of broccoli, cut into florets and stems chopped
  
• 6 eggs, beaten
  
• 2 T milk
  
• 1 t chili powder
  
• 1/2 t dried basil
  
• 3/4 c grated cheddar cheese

Instructions:

1. Preheat oven to 350. Heat olive oil in a cast iron skillet (or any other oven-proof pan) and add garlic and onions, sauteing until soft. Add in rice and stir until heated and slightly toasted. Season with hot sauce and salt and pepper, stirring to combine. Flatten rice to the bottom of the pan. Remove from heat and set aside.
   
   
2. Steam broccoli and remove from heat when the florets are bright green and semi-crisp. Drain and layer on top of rice. Beat eggs with milk, chili powder and basil. Pour over broccoli/rice and then sprinkle with grated cheese. Put in oven for 5 minutes on the centre rack. Put skillet in broiler and broil for 2-3 minutes until the cheese turns bubbly and slightly brown. Remove from oven and cut into wedges. Top with salsa and serve with a tangy green salad.

Notes: I liked the textures in this dish, and it was very easy to make!

Tim's Rating: 8/10
Liz's Rating: 8/10