Giving Thanks and Book Winner

It may not seem as exciting to you as it is to me, but the thing we are most thankful this year is:

That's my boy, front and center, holding the trophy, #51.
So please indulge me while I brag for a moment, then we'll get to the food.
These guys have only been a varsity team for 4 years. In that time, they've gone from a completely winless first season to state champions. We're all grateful for their determination and team spirit. No team wanted this more than they did.
We're extremely grateful to the fabulous and dedicated coaches, to the support of our community and school, and the parents who fed them well every week before games.
 If you're REALLY interested (and it's ok if you're not), you can read more here.

It's turkey day minus one today.

That means a full day of prep work - trimming Brussels sprouts, peeling carrots, making pies, toasting bread for stuffing, chopping leeks and shallots. If this all gets done today, tomorrow will be a breeze. Just get that turkey in the oven and finish the rest of the dishes, while sipping a nice pinot noir and snacking on rosemary roasted cashews.
Easy, right?
I'm sure you have your menu all set by now, but if you're looking for some guidance, here are links to some of the recipes I'm using...

Cider-Brined and Glazed Turkey from Epicurious

Northwestern Wild Mushroom Stuffing, an old favorite from Bon Appetit

Brussels Sprouts with Crisp Proscuitto, from Cooking Light

Cranberry Salsa

Yeah, I know this is the lazy blogger's Thanksgiving post, but I've been otherwise occupied.
See above.
All will be back to normal now that the season is over.
Yeah, right...

The winner of the Maine Mapmaker's Kitchen book is Linda, of How to Cook a Wolf.
Linda, please send me you address in an email and the book will be on its way to you. Congratulations!

Another thing to be grateful for? YOU,  my wonderful readers.

Thanks so much for sticking with me, offering encouragement and support. I hope you know how much I appreciate each and every one of you. 

I wish you all a very happy and delicious Thanksgiving!

Thanksgiving Class of 2009 Superlatives

Most Popular

Brussels sprouts! This may come as a surprise to some, but really not a shocker for my family.

When you do brussels sprouts right, and by right I mean with bacon, there's not much that's better.

Last year I cooked them with proscuitto. This year, they were roasted with bacon and maple syrup.

You can find the recipe here.

Most Likely to Succeed

I tried a new green bean semi-casserole dish, supposed to be an update on the classic. I got the recipe here.

Love the concept - fresh green beans and crimini mushrooms, caramelized onions, goat cheese and more. But it just didn't come together quite as I hoped.

So I think with a few tweaks, it could be a big success next year.

Most Improved

I have no tried and true method for turkey. I pick a recipe from the big stack of Thanksgiving magazines. The criteria for my choice is 1. uncomplicated 2. tasty and 3. uncomplicated.

This year, I chose a recipe/method from Fine Cooking, that starts with cooking the bird breast side down for the first hour.

It was a huge improvement over previous years. Definitely easy, moist and very flavorful (for a turkey). And it cooked more quickly than I thought. Would do this again next year for sure.

Most Versatile

Mashed potatoes. Like a 16 year old boy, mashed potatoes can take on many personalities. That's why we assign them to my son. He whips them up in a classic style, with lots of butter, cream, salt and pepper. Thanks Jack!

Most Old School Spirit

My mother's Ritz cracker stuffing. I could make the most gourmet, fabulous stuffing ever and it would still not taste as good as this at Thanksgiving dinner.

Sounds kind of ridiculous, I know, but buttery Ritz crackers really make an awesome stuffing. Plus it's the stuffing I grew up with, so extra points for that.

Most Thanksgiving Spirit

Mmmmmaple-y, buttery, bright orange-y squash. It would scream "Thanksgiving" but the flavor is too subtle and it's certainly too classic to shout out loud.

Yum - and many thanks to my brother-in-law for bringing it.

Cutest Couple

The pumpkin and apple pies made by my husband and daughter.

Most Glamorous

The pear pie with streusel topping made by me. I added some crystallized ginger to the streusel mix, giving it a sophisticated boost. I also changed the dried cherries to dried cranberries. A big hit, and a keeper.

The recipe is also from Fine Cooking.

And one more side dish...

Look for me on mainelovesfood.com!

I's a cool new website that has LOADS of info about all the amazing food and food-related events in the great state of Maine.

My feature is called Maine Loves Food Loves...

I get to research and write about new products and places. Lucky me!

Tablesetting: It's Not Rocket Science

Is there a holiday more centered around the table than Thanksgiving?
I don't think so.

It's the dining room that's center stage on Turkey Day.
Sure, the kitchen is where all the actual work takes place, but the dining room and table is where the audience gathers and the presentation is made.

It's easy to make your table shine in the spotlight.
First of all, the internet is positively loaded with table setting ideas.
Check out Hostess with the Mostess (warning! you could get lost for hours in this site), Country Living and of course Martha Stewart.

If you need even more inspiration, I highly recommend this blog.
Or just take a look at what I did last year.

But let me make this easy for you. Everything you need to make your table look outstanding is already in your home, or at least at your local supermarket.

A neutral colored tablecloth is a good place to start. White, beige, brown, even black makes a good backdrop. If you have a table square or runner to drape over the tablecloth, use it. No table square? I bet you have a large scarf, shawl, or simply a piece of fabric to layer on.

Look around. Do you have a pitcher? A glass vase? A bowl?
Of course you do.
Fill those vessels with nuts in the shells, fresh cranberries, apples, acorns, mini-gourds.
Nestle a candle down in there too.

Now e x p a n d outwards. Surround the centerpiece with other fruit and vegetables. Colorful squash, small pumpkins, Bosc pears, pomegranates, lady apples, clementines.
No need really to think about "matching" colors. It's nature. Everything goes together.

Anything you have that's remotely decorative, or sentimental, can be added. Ceramic or pottery figures, glass balls, artificial berries, you name it. I sometimes put in stuff my kids made in pottery class.

Next layer. Not essential, but does sort of bring it all together. Wind a strand of autumn leaves (mine are fake), a piece of grapevine or some small branches around your arrangement. This will give it more dimension and visual interest.
Add a few more small votives, tucked into any open spaces. Please be careful lighting them near your greenery!

How about place cards?
How about place cards made from mini-pumpkins? Or tiny pears?
No problem!
And remember, if you do the place cards you won't get stuck sitting next to Uncle Howard who makes weird noises when he eats.

There. Looks good, doesn't it?
And I bet it was kind of fun.

Now if your food doesn't all come out at the same time, no one will mind. They'll be busy admiring your table.

Thanksgiving Report Card

Table setting: A
Good use of elements found in the home; pear place cards show imagination, though not re-usable.
Demonstrates respect for tradition with pineapple turkey.



Turkey: B+
While moist and flavorful, turkey was slightly salty. Please review dry-brine method before next exam.

Gravy: A-
Excellent flavor and consistency, but again slightly salty. Good use of homemade turkey stock.

Brussels sprouts: A
Not overcooked, not undercooked. Caramelized shallots a nice touch.

Squash: A
Excellent. Sweetened with maple syrup.

Stuffing: B
Good ingredients, good effort. Lots of mushrooms. A little overcooked, probably due to lack of experiencewith convection oven. Read instructions more carefully.

Mashed potatoes: A-
Great rookie effort by Jack. Nice use of crockpot to keep them warm.

Green bean casserole: B
Traditional taste, but not hot enough. Could be slimmed down in the future.

Apple pie: A
Pumpkin pie: A
Terrific crust, delicious fillings. Excellent effort by Bob.

Decorum: B
A little rowdy at kids' table. Adults, please brush up on conversational topics. Nice display of manners by all.

Hope you all had an A+ Thanksgiving!

How do Brussels sprout?

Last week, while it was still warm, I went to the farmer's market in Monument Square. Sure it wasn't exactly like August with the gorgeous bins of tomatoes, bouquets of basil, peppers, blueberries, corn...well, I could go on, but that's all just a happy memory until next summer. Now I was pleased to see loads of squash, apples, turnips and my favorite, Brussels sprouts.

Brussels sprouts have a bad rep. Adults turn up their noses and politely refuse. Children gag loudly and dramatically. Uncalled for behavior, really. When cooked right, the Brussels sprout is a delicious vegetable.
Have you ever seen a Brussels sprout? They grow on a thick stalk like this. If you've only had Brussels sprouts from those little round containers covered in cellophane, then you have every right to refuse. However, when cut off the stalk (sometimes they snap right off) and cooked properly, you'll be shocked and amazed what a difference it makes.

Brussels sprouts are always a part of my Thanksgiving menu. And believe it or not, everyone eats them and not just to be polite. There are loads of great recipes out there for preparing your fresh Brussels sprouts. Here's the quickest, easiest way to make them:

Trim tough ends from each sprout. Discard any yellowing or dry outer leaves. Slice in half vertically. Place on a baking or roasting pan. Drizzle with olive oil, sea salt and freshly ground pepper. Roast in the oven set at 425 for about 1/2 hour, or until they are lightly browned with crispy edges.
Do this and your guests will be impressed. If you want your guests to think of you as a culinary genius, try Brussels Sprout Hash with Carmelized Shallots. Another way I like to make them is with prosciutto, like this:

Cook 3 cups trimmed and halved Brussels sprouts in boiling water for 3 minutes, or until crisp-tender. (DO NOT overcook them at this stage or you will be forced to sit at the kids' table where there is no wine). Heat a large nonstick skillet over medium heat. Add 1/4 cup (about 1 1/2 oz.) chopped prosciutto. Cook until crisp, stirring occasionally, about 7 minutes. Remove from pan and set aside. Add 2 Tbsps. olive oil to pan and place it back on medium-high heat. When heated, add Brussels sprouts. Saute until lightly browned. Add 1 Tbsp. butter, sea salt and pepper to taste. Remove from heat; add a squeeze of fresh lemon juice and the prosciutto. Combine well and serve. Don't take no for an answer.

More Thanksgiving posts to come soon, but first I want to remind you that this is World Kindness Week. 
And tomorrow, November 13, is World Kindness Day. Do something nice for someone. You'll never regret it. And don't forget about being kind to yourself too.