11-9-11: Not Just a Side Dish

November 9, 2011 at 8:00 am Leave a comment

Get your cranberry intake...on a tart. Photo by Stephanie Hughes.

Audio for this segment will be available by the end of the day.

It’s time for cooks to start thinking about Thanksgiving.  When it comes to the Thanksgiving menu, a lot of folks don’t stray too far from the fixings their family is used to serving with their turkeys.

Roasted veggies add pizzazz to your Thanksgiving meal.

If you’re tired of suffering through succotash, then our resident foodie, Sascha Wolhandler, of Sascha’s 527, joins Tom with some Turkey Day suggestions.

Roasted Vegetables
Vegetables of your choosing — Cauliflower, parsnips, broccoli, green beans and carrots all work well.
¼ cup of olive oil
Salt and pepper

Preheat oven to 425 degrees
Cut vegetables apart. Toss in the olive oil, dust with salt and pepper.  Roast for 15 minutes. Pierce with a fork–check to see if tender. Toss around again and roast till slightly charred.

Potatoes Au Gratin
3 lbs Yukon gold potatoes peeled and cut into 1/8 to ¼ inch rounds.
1 cup of gruyere
1 cup of shredded parmesan
2 cups of heavy cream
Salt and pepper

Preheat oven to 375 degrees.
Parboil the potatoes.
Heat heavy cream with salt and pepper over low heat until it simmers.
In two shallow, round 8″ – 9″ pans, lay the potatoes in concentric circles. Sprinkle each layer with both cheeses. Continue layering until all of the potatoes are used.
Pour the cream over the two pans.
Bake in the oven until golden brown.

Cranberry Tart
1 baked 8″ – 9″ pie crust
3 cups fresh cranberries
1 cup of sugar
1 teaspoon lemon juice
1 cup of raspberry jam
A few sprigs of fresh mint

In a saucepan, combine cranberries, sugar, jam, lemon juice.  Simmer for 10 to 15 minutes.   Add to the baked tart shell.  Decorate with mint leaves.

Romaesco, a vegetable that happens when a broccoli and a cauliflower get together, is a good centerpiece. Also delicious roasted.

Entry filed under: Food, On Air. Tags: , , .

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