thanksgiving recipes

Brown-Butter Brussels Sprouts
Sean Buchanan Nov 25, 2012 Thanksgiving recipes 0 comments
from the FarmPlate Kitchen4  cups whole brussels sprouts3  tablespoons unsalted butter1  shallot, thinly sliced1  teaspoon kosher salt2  grinds of freshly ground black pepper Place a covered saucepot filled with salted water on medium-high heat. Blanch the brussels sprouts for 5 minutes, then remove them and place in an ice-water bath to cool. Once they’re cooled, quarter the brussels sprouts. Add butter and shallots to a large frying pan; once butter begins to melt, add the brussels sprouts and sauté until they begin to show a caramelized brown color. Season with salt and pepper and serve. If desired, sprinkle with toasted pecans.
Candied Walnuts
Sean Buchanan Nov 19, 2012 Thanksgiving recipes 0 comments
from the FarmPlate Kitchen3     cups walnut halves1     egg white¼    cup granulated sugar1⅛  teaspoon cayenne pepper1     teaspoon kosher salt Preheat your oven to 350 degrees. Combine egg white, sugar, cayenne pepper and salt in a mixing bowl. Whisk until evenly incorporated and then fold in walnuts, making sure they are evenly coated. Place the coated nuts on a greased cookie sheet or a cookie sheet with Silpat (reusable nonstick pan liner) or parchment paper. Bake for 10 minutes. When you remove the nuts from the oven, break them up with a spoon. When they are cool, use your fingers to separate the nuts into single pieces.
Smashed Sweet Potatoes
Sean Buchanan Nov 19, 2012 Thanksgiving recipes 0 comments
from the FarmPlate Kitchen3     large sweet potatoes, peeled and diced3     tablespoons unsalted butter¾    cup heavy whipping cream2     sprigs fresh thyme, minced1     sprig fresh rosemary or marjoram, minced1     teaspoon ground cumin1     teaspoon kosher salt My father is a huge fan of these and only recently have I begun to appreciate the world of sweet potatoes in a savory style. Place peeled and diced sweet potatoes into a large saucepot of salted water. Place on medium heat and cook until the sweet potatoes are tender. Strain, and then smash potatoes with a stiff whisk on a hand mixer...
Maple-Glazed Green Beans with Bacon
Sean Buchanan Nov 17, 2012 Thanksgiving recipes 0 comments
from the FarmPlate Kitchen1     pound fresh green beans, trimmed5     slices bacon, cut into 1-inch pieces2     sliced garlic cloves¼    cup cider vinegar1     tablespoon Dijon mustard1     tablespoon maple syrup½    teaspoon kosher salt2     grinds of freshly ground black pepper Add the trimmed green beans to a pot of salted boiling water and blanch for 3 minutes. Strain the green beans and place them in an ice-water bath until cooled. Place the bacon to a large skillet on medium heat and sauté until the bacon is crisp, and fat has been rendered. Remove bacon from the skillet and sauté...
Broccoli Rabe with Sausage & Fennel
Sean Buchanan Nov 17, 2012 Thanksgiving recipes 0 comments
from the FarmPlate Kitchen1½   pounds broccoli rabe2      tablespoons olive oil½     pound ground breakfast sausage ½     bulb of fennel, julienned¼     cup raw pine nuts2     sliced garlic cloves½     teaspoon red chili flake¼     cup dry white wine½     cup chicken stockZest and juice of one lemon1     teaspoon kosher salt2     grinds of freshly ground black pepper¼     cup alpine cow's or sheep’s milk cheese Add broccoli rabe to a pot of salted boiling water and blanch for 2 minutes. Strain the...
Stuffed Acorn Squash With Moroccan Flavors
Susan Stuck Nov 12, 2012 Thanksgiving recipes 0 comments
from the FarmPlate Kitchen The Sardinian pasta called fregola looks a little like rough semolina-dusted buckshot. It's chewy, tasty and absolutely wonderful. You can find it at some specialty food markets or order it from ChefShop. 2 acorn squash, split in half lengthwise and seeded2/3 cup fregola Sarda (traditional Sardinian pasta) or Israeli couscous2 tablespoons unsalted butter¼ cup currants or raisins½ cup apple cider2 tablespoons olive oil1 medium red onion, chopped1 celery rib, cut into small dice1 carrot, cut into small dice1 or 2 ripe tomatoes, chopped1 tablespoon ras el hanout spice blend¼ cup half-dried homegrown tomatoes, chopped2 tablespoons pine nuts Preheat...
Roasted Butternut Squash with Cranberries
Sean Buchanan Nov 04, 2012 Thanksgiving recipes 0 comments
from the FarmPlate Kitchen1     medium butternut squash, peeled and cut into cubes1½   cups fresh cranberries2     tablespoons olive oil4     tablespoons maple syrup1     teaspoon kosher salt Preset your oven to 350 degrees and get out a nonstick cookie sheet or a sheet pan coated with cooking spray. Toss the cubed butternut squash and cranberries with the olive oil, half of the maple syrup, and salt. Mix thoroughly and place evenly on the cookie sheet. Place in the oven and bake for 45 to 55 minutes, until the squash begins to soften and brown around the edges. When finished, drizzle the last 2 tablespoons of maple syrup on the...
Pan-Fried Beets with Warm Sage Vinaigrette
Sean Buchanan Nov 02, 2012 Thanksgiving recipes 0 comments
from the FarmPlate Kitchen3     medium red beets3     medium golden beets (or substitute additional red)3     tablespoons olive oil10   sage leaves2     garlic cloves, sliced1     shallot, minced¼    cup red wine vinegar2     tablespoons whole grain mustard1     tablespoon honey1     teaspoon kosher salt2     grinds freshly ground black pepper Place whole unpeeled beets in salted water in a large covered saucepot. Raise the water to a boil and let beets simmer until tender, about 40 minutes. Once cooked, drain into a strainer and remove skins when cool...
Thanksgiving Dinner: On the Side
Sean Buchanan Nov 22, 2011 Thanksgiving recipes 0 comments
This is the time of year when families and friends get together to give thanks the only way that Americans can: eating ourselves into a food coma. Thanksgiving is the crown jewel of all food holidays. Its devotion to an elongated meal, fiery conversations, and memories make it enjoyable for everyone. With the head of the table reserved for Tom the Turkey, sometimes we overlook what keeps this feast imaginative and exciting:  side dishes. What better way to keep your conversation civilized than to put satisfied smiles on faces, and keep them coming back for seconds? Inspired side dishes might keep Aunt Janice from complaining about rap music or bring your 15-year-old back to the dinner...