but a series of very fortunate events, namely my cousin sister veena moving to irvine with her family, having a kid and wanting to establish decidedly american traditions for the little tyke lead to little ol' me presiding over the holiday cookoff. the amusing thing is that the sides take center stage at our gala, not the bird- though she's real beaut, rubbed with garam masala- a blend of coriander, cumin, ginger, cinnamon, pimento, black pepper, cardamom, cloves, bay leaves and nutmeg (take that emeril with your pansy-ass essence!), stuffed with apples, cinnamon sticks, onions and cranberries and basted every 30 minutes with a combination of chicken stock and apple juice. due to the majority veggiesaurus population at our annual shindig we cook everything but my juicy, succulent, exotic turkey with non-meat ingredients, and we do it up right. oh the sides - mashed potatoes, sweet potatoes, stuffing, cornbread, crescents...are you noticing a pattern? its a carb-y starch-y extravaganza every year, and this year my darlings, was no different. here are a few choice items, secrets and all. who says you can't cook thanksgiving food for christmas? noone, that's who!
byebye dracula.
garlic mashed potatoes - serves 4
ingredients
2 garlic bulbs peeled
8 tb unsalted butter
3 lbs baking potatoes
1/2-3/4 cup of milk
salt and white pepper
1. in a heavy frying, melt half of the butter over low heat. add the garlic cloves whole, but peeled. cover and cook gently for 20-25 minutes, until very tender and just golden and shaking the pan and stirring occasionally. do not allow the garlic to scorch or brown
3. remove the pan from the heat and cool slightly. spoon the garlic and any butter from the pan into a blender or food processor fitted with a metal blade and process until smooth. transfer to a small bowl, press plastic wrap onto the surface to prevent a skin from forming and set aside
4. peel and quarter the potatoes, place in a large saucepan and add enough cold water to just cover them, salt the water generously and bring a boil over high heat
5. cook the potatoes until tender, the drain and work through a food mill or press through a sieve. return to a saucepan and dry out the potatoes over medium heat using a wooden spoon to stir for 1-2 min. remove from heat
6. warm the milk until bubbles form around the edge, gradually beat the milk, remaining butter and reserved garlic puree into the potatoes and season with salt if necessary and white pepper.
yams with bam!
sweet potatoes with "toasted spice rub" - serves 4
ingredients
4 medium sized sweet potatoes, cut in quarters
1/2 cup unsalted butter
1/4 cup brown sugar
1/4 cup finely chopped pecans
2 tablespoons lemon juice
2 tablespoons garam masala (bam!)
1/2 teaspoon gray salt
Preheat oven to 375 degrees F.
Put sweet potatoes in a glass or stainless steel bowl.
1. melt the butter in a small saucepan over low heat. stir in brown sugar and lemon juice. when sugar is completely melted, stir in garam masala and gray salt. pour mixture over sweet potatoes. toss well.
2 arrange sweet potatoes in a baking dish. scrape all the butter and spice mixture over the top of the sweet potatoes, and then add a sprinkling of brown sugar and chopped pecans on top of each one. cover with foil and bake at 375 degrees until easily pierced with a knife.
mushy on the inside.
spicy stuffing - serves 4
ingredients
1 - 6 oz. bag of cornbread stuffing
1 jar 6 oz. of marinated artichoke hearts, drained and chopped
2 stalks celery, chopped finely
3 cloves garlic, pressed or chopped finely
1/2 onion, chopped finely
1/4 tsp cumin
1/4 tsp lemon pepper blend
1 cup vegetable broth
1/4 cup grated Parmesan cheese
1. in a bowl, mix all ingredients (except cheese) with a spoon.
2. place in greased casserole, sprinkle with cheese and bake covered for the last 1/2-hour of turkey cooking time. if cooking in a casserole, uncover for the last 15 minutes of cooking if you like a crisp top.
the average thanksgiving meal is 3000 calories.
god bless.
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