For more years that I can count I have been the ‘Appetizer Queen’ at our family’s Thanksgiving. While it’s helped me build quite a repertoire, I was getting bored. This year I asked to do something different, so I am bringing a few vegetable dishes.
Now, my main issue with so many ‘Thanksgiving’ dishes is that they are all mushy – I mean , you‘ve got mashed potatoes, sweet potato casserole, the traditional green bean ( with soup) casserole, squash ( with soup) casserole…….. put that together with the gravy and , well, you get the picture. Surely there are some other recipes that have a little crunch !!
So last weekend I tried out a few recipes. I started out with a sweet potato galette. Thinly sliced sweet potatoes with a ginger, lemon, brown sugar sauce, arranged in pretty concentric circles, baked and then served in wedges. I found this recipe on epicurious .com. Well the result was delicious – a slightly crispy top and smooth texture and the sauce gives it just a little different flavor from the everyday. Note: I prepared 1/6 of the quantities indicated so my pics are not indicative of the full recipe.
Sweet Potato and Yam Galette
- 6 tablespoons butter
- 1/2 cup dark brown sugar
- 1 Tablespoon minced fresh ginger
- 1 Tablespoon grated lemon peel
- 1/2 teaspoon salt
- nonstick vegetable oil spray
- 1 1/2 lbs small slender tan=skinned sweet potatoes, peeled, sliced into 1/4 inch rounds
- 1 1/2 lbs small slender yams (red skinned sweet potatoes). peeled, sliced into 1/4 inch rounds
- 1/4 cup all purpose flour
- Melt butter in heavy medium saucepan over medium heat.
- Add brown sugar, ginger, lemon peel and salt. Stir until sugar dissolves (4 mins). Keep warm
- Position rack in top third of oven and preheat to 400 degrees. Line a 9-10 inch diameter, 4 inch deep overproof skillet or dish with foil. Spray foil with nonstick spray.
- Toss sweet potatoes and yams with flour in large bowl. Add brown sugar mixture; stir to coat potatoes and yams.
- Arrange sweet potatoes and yams altrmatley in overlapping circles in prepared skillet. Spoon any remaining brown sugar mixture over potatoes. Press on potatoes to compact. Cover with foil.
- Bake potatoes until just tender, about 1 hour. Uncover and press potatoes again. Continue baking (uncovered) until potatoes are very tender , about 30 minutes more.
- Let stand 10 minutes and invert onto platter. Peel off foil and replace any pieces that have been dislodged.
- Cut into wedges.
Can be made 4 hours in advance. Leave in skillet or baking dish. Let stand at room temperature. Rewarm in 400 degree oven for 30 minutes.
Next I tried brussel sprouts. Now I know, you’ve got that scrunched up face just reading this – brussel sprouts???? This is not the old boiled sprouts we all remember and tried to feed the dog or hide in the mashed potatoes. This is a recipe I created , based on several different recipes. It features, sliced sprouts with crumbled bacon and caramelized onions, (althought I think I might use shallots on the actual day because the onion pieces are quite big).
Sauteed Brussel Sprouts
- 2 Tablespoons butter
- 1 Videlia onion, thinly sliced
- 2 slices bacon
- 1 Tablespoon olive oil
- 1 pound Brussels sprouts, trimmed, halved and very thinly sliced
- salt and pepper to taste
- Melt buttter in a nonstick skillet. Add onions and cook on medium high for 5 minute. Turn heat down to medium and continue to cook, stirring frequently until caramelized.
- In another large skillet, cook bacon over medium heat until crisp. Drain on a paper towel. Crumble.
- Drain some of the bacon fat . Add olive oil. Add Brussels Sprouts and cook, stirring often, until tender, 4 to 6 minutes. Stir in onions and top with the crumbled bacon