Come for the politics, stay for the snark.

I’d try pessimism, but it probably wouldn’t work.

Sadly, there is no cure for stupid.

Being the leader of the world means to be the leader of peace.

Technically true, but collectively nonsense

Since when do we limit our critiques to things we could do better ourselves?

Nancy smash is sick of your bullshit.

Thanks to your bullshit, we are now under siege.

Putting aside our relentless self-interest because the moral imperative is crystal clear.

Presidents are not kings, and Plaintiff is not President.

Balloon Juice has never been a refuge for the linguistically delicate.

A sufficient plurality of insane, greedy people can tank any democratic system ever devised, apparently.

… riddled with inexplicable and elementary errors of law and fact

Let me eat cake. The rest of you could stand to lose some weight, frankly.

T R E 4 5 O N

Some judge needs to shut this circus down soon.

Let us savor the impending downfall of lawless scoundrels who richly deserve the trouble barreling their way.

But frankly mr. cole, I’ll be happier when you get back to telling us to go fuck ourselves.

Historically it was a little unusual for the president to be an incoherent babbling moron.

John Fetterman: Too Manly for Pennsylvania.  Paid for by the Oz for Senator campaign.

Whoever he was, that guy was nuts.

I know this must be bad for Joe Biden, I just don’t know how.

When I decide to be condescending, you won’t have to dream up a fantasy about it.

In my day, never was longer.

Just because you believe it, that doesn’t make it true.

You are here: Home / Food & Recipes / Cooking / Open Thread: Just Because We Are Staying Home Doesn’t Mean We Can’t Have Good Food

Open Thread: Just Because We Are Staying Home Doesn’t Mean We Can’t Have Good Food

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Open Thread: Just Because We Are Staying Home Doesn't Mean We Can't Have Good Food

Thanksgiving is my favorite holiday, next to 4th of July. Food, family, friends…and leftovers. I compiled some favorite recipes here. Unfortunately this year, it will be a socially distant and quiet affair. No way am I traveling to see family, much as I would love to.

That doesn’t mean we can’t have good food. I’m pulling some more of my favorites this week and will post here as I do. Some I’ll update with instant pot versions.

This is a good start:

JefferyW makes Cornbread Stuffing,  part 1 here and part 2 here.

Roasted Butternut Apple Soup makes a great starter, recipe here.

I think I’m going to volunteer for mashed potato duty this year so I can make these again, a lost recipe found, Hearty Garlic Mashed Potatoes, link here. I made them years ago and then completely forgot about the recipe.

And this recipe is the reason I think I get invited to many holiday gatherings, my Cranberry Upside Down Cake, click here.

Every year my brother deep fries a turkey. I’m going to miss that. I have a real fear of deep-frying anything, which is why all the deep-fried recipes on my blog are from JeffreyW. I will still cook a turkey though, because, leftovers.

Not sure how you want to cook your turkey this year? I’ve listed some ideas from people smarter than I am: turkey four different ways, here.

I’m not a fan of traditional candied sweet potatoes, so tonight’s featured recipes are some non-traditional styles of recipes for sweet potatoes.

Cajun Sweet Potatoes

  • 4 large sweet potatoes, peeled and cubed
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1/4 cup butter,  melted
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 2 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

Covered casserole dish, well-greased

Steamer and saucepan

In saucepan, add water, steamer and sweet potatoes. Steam until you can easily stick a fork in them. They don’t need to be completely soft. About 10-15 minutes. Add sweet potatoes to casserole dish. Combine oil, butter and spices. Pour evenly over potatoes. Cover and bake at 375 degrees for 25-30 minutes until potatoes are soft. You can adjust cooking time if you prefer your firmer or softer potatoes.

Sweet Potatoes w/Apples

  • 2 large sweet potatoes, peeled & cubed
  • ¼ cup water
  • 2 apples, cored & sliced
  • 8 oz can sliced pineapple (including liquid)
  • 2 tsp butter
  • ½ cup orange juice
  • ½ tsp cinnamon
  • ¼ tsp salt

2 qt casserole dish, greased

Add ingredients to casserole dish. Stir gently and bake at 375 degrees for 40-50 minutes, uncovered, until apples and potatoes are very soft. Cover if it begins to brown too much

=======================

Meanwhile, consider this a much needed open thread (which will guarantee a flurry of additional posts!)

Bon Appétit!

Reader Interactions

110Comments

  1. 1.

    Sab

    Weird new ad setup here. When I hit any of the direction arrows (backwards, forward, comments) the screen goes blurry with a little ad box that loads incedibly slowly, and the x cancel box in the corner doesn’t work u til the ad is fully loaded.

    I like Michigan a lot, especially north in the lower peninsula. But after a week of this adbox I will never ever  set foot in Traverse City however much I have a secret crush on Chasten Buttigieg.

  2. 2.

    MagdaInBlack

    Just forwarded that Cranberry Upside Down Cake to a cranberry loving friend. She thanks you =-)

    I take ” OMG YUM!” to be thanks

  5. 5.

    JPL

    President Obama was on CBS Sunday Morning, but I’m not sharing the link because of that.    I am sharing it for the segment on  pies, and Ethel the pig

    I shared it downstairs for President Obama.

  7. 7.

    Jim, Foolish Literalist

    Christmas is my favorite holiday, about which I am unwontedly sentimental– I will probably watch at least two versions of A Christmas Carol and I don’t care who knows it. But I do like Thanksgiving. I am one of those apparently rare individuals– at least going by hipster twitter– who actually likes roast turkey!  If the white meat is too dry, that’s why The Founding Fathers created the sandwich, and Ben Franklin invented mayonnaise.

  9. 9.

    Suzanne

    On a food-related note…. I could use the advice of y’all. With all the WFH going on, I am looking for set-it-and-forget-it meals….. crock pot or instapot, can be prepped at lunch and eaten after work. Also crockpot risotto. It has to exist.

  10. 10.

    mali muso

    We always make cornbread stuffing in my house (carryover from growing up with a Southern mom) and there is usually a sweet potato casserole that is topped with delicious cinammom brown sugary oatmeal streusel.  With just hubby, me and the four year old (she’s in a picky phase), I am planning to make minuscule portions of all the staples, otherwise I will end up eating the leftovers for weeks.

  11. 11.

    Sab

    Those recipes look good. I personally use the same Thanksgiving menu as my great grandmothers did, with a couple of additions and subtractions. I have never understood introducing change into this ultra traditional holiday.

    On the other hand, last year my sister invited us to her Thanksgiving, which was English/Scottish-American meets Chinese/Korean-American. I was at the Euro end of the table and was really angry that the Asian food never made it to our end.

  12. 12.

    geg6

    It is rainy and gloomy, with huge winds here today.  Perfect day for comfort food, so I’m making a Sunday dinner like my mom used to make.  Stuffed pork chops roasted in a bag, cheesy potatoes, roasted Brussels sprouts and applesauce we canned from apples from our trees.  An unoaked Chardonnay and it should cozy watching Obama on 60 Minutes.

  15. 15.

    Sab

    @Suzanne: Just the two of us, and after years of us and three stepkids I have no idea how to cook for two people without wasting food at  the end of the week garbage day. Don’t want to kill/overfeed the remaining dog on stuff he shouldn’t eat.

  18. 18.

    Suzanne

    @geg6: Yes! Though I am making a red lentil soup with Moroccan spices in my crockpot because DAMN am I enjoying this rainy, lazy Sunday in my PJs, and it makes my house smell amazing.

  19. 19.

    Josie

    The garlic mashed potatoes look great.  I’m going to try this next week.  Thanks for the new method.

  20. 20.

    Jim, Foolish Literalist

    @TaMara (HFG): I’ve never seen it. I may put it on my list for this year.

    But only after T-giving. Though I did put my Xmas lights up already, because my neighbors did, and what the hell, it’s looks nice.

  22. 22.

    Citizen Alan

    I have become oddly obsessed with Garam Masala. I had a jar many years ago, never used it, and eventually threw it out. But recently, I was induced to buy a new jar (and of the good stuff, this time) and have fallen in love with it.

  24. 24.

    JPL

    @TaMara (HFG): Thanks!     My son and DIL are coming over with the imp, and even though he enjoys all types of foods, cranberries might be a stretch for a twenty month old

  25. 25.

    Sure Lurkalot

    Here’s one of my favorite cranberry sauce recipes, many years making it and there’s some in the fridge RIGHT NOW!

    12 oz fresh cranberries
    Zest of 1 orange, finely grated
    Juice of 2 oranges
    2 tbsp tequila
    1/2 cup sugar
    1-2 jalapeños, seeded and minced

    Add enough water to the orange juice to make 1 cup liquid.
    Combine, cranberries, zest, juice and water, tequila and sugar in a large pot. Bring to a slow boil, stirring. When the cranberries begin to pop, add in jalapeños and cook, mashing down the cranberries, stirring, until the desired consistency, 8-10 minutes or so. Transfer to bowl and chill before serving.

    We don’t like roast turkey and it will only be 2 this year. I bought a pork loin roast which I will stuff and the cranberries will go nicely with that.

  28. 28.

    TaMara (HFG)

    @JPL: I think it would be really good with some apples (I’d dice them small so they get good and soft) and maybe throw in a few cranberries for added flavor – they’d be very sweet/tart mixed with the apples and sugar.

  29. 29.

    Evap

    I’m making a vegan mushroom chestnut Wellington, using chestnuts sent to us by cousins in Michigan.  Well have turkey, too.  Alas, it will be our smallest Thanksgiving gathering ever, just four of us.

  30. 30.

    Mary G

    My mom made sweet potatoes with apples to die for, except she used golden raisins instead of the pineapple, and a touch of nutmeg along with the cinnamon.

  31. 31.

    dmsilev

    So, because pandemic, I’m doing Thanksgiving on my own rather than the traditional family gathering. Thus, no whole turkey since I’d be eating leftover turkey for like three weeks straight. Instead, I’m going to roast either a half or full breast (probably a half), some roasted root vegetables as a side (I’m not a huge stuffing fan, so will pass on that), and a nice cake. Fresh baked rolls and maybe a good hard cider to drink to fill out the menu. Not really the same as visiting the folks, but best I can do under the circumstances.

    I might try brining the breast, just since I’ve never done that before and why not?

  33. 33.

    waratah

    We plan to braise a bone in Turkey breast taking the lid off at the end to brown and crisp the skin.

  34. 34.

    Sab

    I want to do popcorn/cranberry strings outside this holiday. Do birds like cranberry? What string/thread is safe for them?

  35. 35.

    JPL

    This is the first year that I will be ordering prepared food from the Fresh Market.   I’m going to order their ham meal.   I plan on cooking turkey thighs on stuffing just to make it authentic.

  36. 36.

    Aleta

    What are cooking bags made of?    Are there different kinds?  Never used one but have a shoulder injury and sounds like it might be less work for a turkey?

  37. 37.

    Sab

    @dmsilev: When turkey is a bit stale shred it with barbecue sauce.  On buns or over rice. Also too turkeybone soup is a traditional favorite in my family.

  40. 40.

    Aleta

    @Aleta:  OK, I found one answer.  Heat resistant nylon, a kind of plastic for high temperatures.  Do they make any out of aluminum foil?

  44. 44.

    tarragon

    @Suzanne:

    Instant pot risotto does exist. Same taste and really close to same texture as the stir ‘til your forearms falloff version but so much easier.

  45. 45.

    dmsilev

    @Sab: What my family has traditionally done with the leftovers is Friday is a repeat of the Thursday menu, Saturday is quesadillas or something similar to use up most of the remaining meat, and then Sunday the carcass is turned into a turkey barley soup.

    And, as far as turkey soup goes, I must (re)share this hilarious story about Michael Dukakis and leftover turkey carcasses:

    November 25th: Michael Dukakis would very much like your turkey carcass

    You’ve carefully stuffed, cooked, and carved the turkey. You’ve sliced up all the extra pieces, packing them in tinfoil for leftovers. And you may think you’ve used every possible aspect of that turkey.
    You’d be wrong. Michael Dukakis would very much like your turkey carcass.

    In his tidy Brookline kitchen, the state’s former governor and onetime Democratic presidential nominee has had a quirky but endearing tradition legendary among family and friends. He collects Thanksgiving turkey carcasses to make soup for his extended family for the year to come.

    Followed, three days later, by

    Mike Dukakis has enough turkeys, thank you

    Dukakis invited people to drop off their turkey carcasses at his home — 85 Perry Street in Brookline, Mass. — and, wouldn’t you know, that’s just what people have been doing.

    It started at 5:30 on Friday morning. Someone rang the door bell and left two carcasses.

    By 11, they had a dozen. By this morning, he had 20 and was out of room to freeze them.

    His daughter was live-Tweeting the arrival of more and more turkey carcasses as the day went on; I remember following it in real time and laughing hysterically.

    He did end up making a lot of soup, and donated it to a local senior center.

  47. 47.

    frosty

    @Suzanne: I finally got up the nerve to use Ms F’s Instapot. Chili, beef stew, chicken/squash/chickpea stew, Moroccan chicken tagine, and just cooking chicken thighs so they can be shredded for something else. It’s a pretty useful appliance.

  50. 50.

    frosty

    @mali muso: My go-to T-day leftover recipe is Shepherd’s Pie, from Joy of Cooking. If my sons don’t leave me any mashed potatoes I’ll buy them at the store (Bob Evans or equivalent).

  54. 54.

    Louise B.

    @Suzanne:  Crockpot risotto does exist, my recipes all come from cookbooks, so don’t have an online one to recommend. It usually takes somewhere between one and two hours. I like to use the slow cooker function of my instant pot, because you can take the lid off and stir it now and again, which helps approximate the creamy texture you get from stirring a lot. (Can’t do that with the slow cooker – takes too long to heat back up.)

  56. 56.

    Louise B.

    @Sure Lurkalot: Oooh, that looks really good!  We are doing a Mexican themed Thanksgiving this year, with a boneless breast of turkey braised in a green mole sauce, and mashed potatoes with poblano and chipotle chilies.  That would go great with it – thanks!

  57. 57.

    dmsilev

    @WaterGirl: I’m making a recipe that I’ve done before, so no need for taste testers. I did get a few comments from colleagues over the last month or so that they missed having the Season of Chocolate Cakes at work…

  58. 58.

    Sab

    Our local apple orchard is only open until December 12. So apple pie and applesauce all this week. Then restock for last time this year next week or week after that. I can freeze the apple sauce. Doubtful about the pies.

  59. 59.

    Wag

    @Suzanne:   I use my pressure cooker to make risotto.

    1 onion finely diced

    1clive garlic, mashed

    1 cup aborio  rice

    2 cups chicken stock

    2 Tbsp olive oil

    1-2 oz finely grated parmesan cheese

    Heat the olive oil in the pressure cooker. Sauté the onions until translucent. Add the  garlic and rice and sauté until the rice is toasted to a light golden color. Add the chicken stock and bring to a boil.  Seal the pressure cooker and cook under high pressure for 15 minutes.  Release the pressure, open the cooker, stir in the grated parmesan cheese, along with any herbs you would like, and serve.

    Perfect and creamy risotto, every time.

  60. 60.

    opiejeanne

    @dmsilev: You might consider a “dry brine” instead of the wet kind. About 3 days before T-day, rub into the skin a lot of spices of your choice, including salt, and under the skin if you like. Put the turkey into the fridge uncovered. Sounds scary but just don’t let anything else touch it. Take it out on Thursday and roast as usual. The. skin will be crispy and delicious and the turkey will be possibly the best you’ve ever had.

    4 years ago I woke up the morning before Thanksgiving with appendicitis, had the surgery that evening, came home the next morning. We were hosting and thankfully had prepped the turkey in advance, so the kids came over and did everything else, except the pie crust. I got up from the couch and made the dough, rolled it out, and went back to my couch.

    Dinner was a smashing success, in no small part because of the dry brine.

    https://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lessons-from-the-kitchn-212426

  65. 65.

    briber

    @Sab:

    My wife and  I went through the same thing. Her solution was to buy smaller pots and pans. A full pot that is smaller makes less food.

  66. 66.

    Yutsano

    I don’t understand why you people doing Thanksgiving alone are still opting for turkey when a Cornish game hen will fill that role nicely. I had to resort to that when I was stuck in Seattle for Thanksgiving in 2010. I was still in training and even though I was accumulating time off I wasn’t allowed to take it. So I roasted and stuffed one of these and made stock from the bones. It helped a little bit while I got my current career started.

    EDIT: some comfort food for Schrödinger’s kitteh! Street food from Mumbai that looks amazingly tasty!

  67. 67.

    Sure Lurkalot

    @Louise B.:  the tequila lends a nice back note.  Not boozy but not not boozy!

    Your potatoes sound delicious too! We’ve done a sweet potato purée (the white not so sweet variety) with chipotle, but the poblano in addition…yum.

  70. 70.

    O. Felix Culpa

    We do a wonderful (if I say so myself) green chile lamb stew for Thanksgiving when it’s just the two of us, which it will be this year. Turkey and fixings are dedicated to the big family gatherings. I might give the cranberry upside down cake a whirl; it looks delicious!

  71. 71.

    cope

    I will run the cranberry upside down recipe by my wife.  She loves trying new recipes, thanks.

    As for the turkey recipes you link to, I have used A.B.’s brined recipe the last two years with immense success.  Very juicy inside, crispy skin and all evenly cooked thanks to the foil “breastplate” involved.  I plan to do it again this year but as there will only be 3 of us the turkey will be in the 8-10 pound range, not the 16-18 pounders I did pre-Covid.

  72. 72.

    Wag

    @Louise B.:  Southwestern cornbread dressing

    1 pan cornbread, make a couple of days ahead of time and allow to dry

    1 lb chorizo

    1 finely diced onion

    1 clove garlic, mashed

    4 oz pine nuts, lightly toasted

    2 poblano chiles, roasted, peeled, and diced

    1 jalapeño, roasted, peeled, and finely diced (optional)

    1 bunch cilantro, chopped

    1 cup chicken stock

     

    Brown the chorizo, garlic, and onions  Break up the corn bread and combine all ingredients, adding enough broth to get to a nice consistency  Either stuff your bird with the dressing and roast as with any stuffed bird, or put into a baking dish and bake for 45-75 minutes at 350

    If you stuff the bird o would go full southwestern and make it a dark mole bird   Use your hand to separate the skin from the meat, and then use your hand to rub either homemade or store bought mole sauce under the skin

    The drippings from the bird make a mole infused gravy that is the BEST GRAVY EVER

  73. 73.

    Haddock Branzini

    I just wanted to chime in as a bit of a Thanksgiving obsessed lurker. My wife and I usually host Thanksgiving since i love to cook, but this year we cancelled. The relatives who usually come are the type who think they are careful (re. Covid) but are not. My MIL talks about how she’s “sick of social distancing” but pretty much has company every day of the week. She also a notorious mask-around-the-neck wearer. Other relatives are just doing dumb shit like getting haircuts and going to weddings, dinner parties, etc. So my wife and I will cook and deliver food but not linger. Then we will come home and enjoy our meal together with our two dogs.

    We spent our first Thanksgiving together alone and this will be the first one alone since then. I am very much looking forward to it.

  75. 75.

    Suburban Mom

    @dmsilev: I was thinking about that too.  It sounds a little tandoori-like and maybe the acid in the buttermilk will improve the texture of the meat.

  76. 76.

    Tony Jay

    Today I discovered that it’s all very well making the lightest, fluffiest chocolate sponge tiers to construct an enormous Black Forest Gateaux, but if they’re not all perfectly level then, when you slather on the whipped cream, black cherry/cherry jam and silky chocolate ganache those circular buggers will slip, slide and come to pieces like the alien ships at the end of Independence Day.

    Tastes bloody marvellous though. As I’m sure it will tomorrow. And the next day, and the next.

    I said it was enormous.

  78. 78.

    Doc Sardonic

    @Suzanne: Allrecipes.com has an instapot risotto recipe that I am going try and then monkey with to see what else can be added to make different versions. I have also found that pasta in the instapot is the bomb, fairly quick and only on pot to clean.

  80. 80.

    narya

    I’m getting a turkey, but likely will leave it in the freezer for awhile; I expect to be alone on T-day and I am fine with that. I got some celery root in my farm share this week, so I shredded some (after peeling), shredded some carrots and an apple (all from the share) and the dressing is mustard, boiled cider, honey, lemon juice, salt, and a little olive oil. It’s really refreshing and it keeps for days. if you have a food processor, it is totally worthwhile to grate the stuff with that; the celery root is hard, and therefore hard to grate on a box grater. Also: mix the dressing in the bowl you’re going to use, then put the apple in right away so it doesn’t brown, then grate and add the rest of it.

  83. 83.

    WV Blondie

    I have a killer recipe for bourbon(!) sweet potato casserole, if anyone wants me to add to comments. And a praline-crust pumpkin pie …

  87. 87.

    opiejeanne

    @Yutsano: All of the small turkeys are gone at the local store, and it’s only the two of us, so we’re roasting two chickens. Herbs* and garlic and salt added to a stick of melted butter per chicken is brushed over the chickens, four times during cooking. Doesn’t take very long to roast, 75-90 minutes. at 375. The recipe was intended to be served cold at a picnic so they cranked up the amount of seasoning, and it’s really perfect hot.

    *dried thyme, sage, basil, and either minced fresh garlic or garlic powder, which I prefer.

  88. 88.

    frosty

    @Suzanne: Here’s how to get good at the Instapot.  Dump food in pot. Use less water/broth than your typical recipe. Push button in front.

    ETA: Per your other comment, this might meet the lazy criterion, LOL.

  89. 89.

    There go two miscreants

    Many thanks for all the recipes and ideas here! I will almost certainly be alone but will try to fix something tastier than my usual fare, so these are helpful. We usually have a big family potluck-style T-day and Xmas, but not this year.

  91. 91.

    Miki

    @Yutsano: My plan is to spatchcock a game hen – not a turkey fan anyway, but I like roasted poultry.

    And I’ll be making a bunch of sides to bring the next day to my sis currently stuck in a rolling-quarantine as her AL facility is being over-run by Covid. My other sis will bring turkey and pie.

    A million years ago I spent T-Day with sis #1 in Houston and we made a yummy sweet potato bake with cashews and peaches. I thought it was a James Beard recipe, but this recipe is almost identical. It’s really wonderful.

  93. 93.

    C

    @Sab: My mother froze uncooked apple pies, and they were perfect when thawed and cooked.

    ETA: Shit, forgot to fix my name. Sometimes having the site remember me is an oops.

  94. 94.

    Cheryl from Maryland

    @Suzanne: My husband is having surgery the Tuesday before Thanksgiving, so we are doing either simple or make ahead.  So I am making crockpot applesauce (easy), a ham (a Virginia ham, so baked days before and served cold), with easy sides (Tahini Carrots)  and pie.  With baked brie and raspberries for lunch.  Leftover ham is great for sandwiches and Welsh Rabbit (cheese sauce on toast).  As you can tell, this is not a vegetarian household.

  98. 98.

    Ruckus

    My ex and I tried a bunch of different ways to have turkey for thanksgiving. From having leftovers till they rotted to trying to force a chicken to somewhat taste sort of like turkey, to actually learning to just give up and buy a turkey breast and damn if that didn’t work just fine. We cooked it about the same other than stuffing, which neither of us really missed. Once even cooked it over charcoal, which was good, and different. So for people not going to large family gatherings, cooking for 2-4 people, one or two turkey breasts works and tastes great.

  99. 99.

    Suzanne

    @frosty: LOL. I get a bit fancier on Fridays and Saturdays, but weeknight cooking is all about low input, big payout. I will eat too much snack food if I don’t get to eat dinner by about 6PM, so I am loving the ability to set up the crockpot at lunch time and have dinner be ready when I’m done with work.

    One of the things I really have missed during this pandemic is going out for brunch. So I have been going through my prep-the-night-before breakfast recipes on Friday nights, things like quiche, strata, and French toast. Mimosas are also a feature.

  100. 100.

    laura

    It’s just going to be me and spouse, so I’m roasting a turkey breast and thigh/s. We live very close to a schmancy speciality market and they make a cranberry conserve with walnuts, lemon and compari- it is outrageously good so not worth making at home. I need the hot, open-faced turkey sammich coma and am counting the days.

    I had chicken thighs in the fridge not getting any younger, so yesterday I made chicken marsala and that’s what were having tonight.

  101. 101.

    Yutsano

    @schrodingers_cat:  I need to try these, if for no other reason than that garlic chutney has me in total drool mode. Plus cute spicy potato puffs! What’s not to love?

    @opiejeanne:  Sounds like a perfect recipe for lots of leftover chicken plus time to crank up the stock pot! Since pretty much most of my immediate family doesn’t need to gather from very far we will still have a small gathering. My brother from Oregon most likely won’t make it but that’s a such is life situation. I’m almost certain my trip to Seattle is off now but I’ll be okay with that. Hoping the four week tamp down helps us get things back under control here.

  102. 102.

    satby

    I’m also going to be alone both Thanksgiving and Christmas this year, but since my kids got partners timeshifting the celebrations to different days was already a thing; now we’re just waiting months. I wasn’t going to do turkey, but now I’m getting tempted to try roasting a turkey breast. Mainly because my favorite leftover dish is turkey tetrazzini.

  103. 103.

    NotMax

    Was extremely pleasantly surprised with how this unlikely combo for mashed sweet potatoes turned out. More complex to put together than the standard easy-peasy traditional version I dearly love so not something I’d make often. Scales up well.

    1 jumbo or 2 medium sweet potatoes, peeled and diced
    1 red pepper, sliced
    2 carrots, diced
    1 scallion, sliced
    rosemary (1 fresh twig or 1 tsp dried)
    a dash of dried thyme
    a dash of dried oregano
    1⅔ oz feta cheese, crumbled
    1 clove garlic, peeled
    1 tsp olive paste*
    1⅔ tbl olive oil
    1⅔ oz milk
    Salt
    Pepper
    .
    Boil the sweet potato, red pepper, carrots and scallions in salted water for 13-15 min on medium high heat.
    Add the rosemary and garlic clove to the boiling water.
    Drain the water and put veggies back into the pot or a large bowl.
    Add milk, feta, olive oil, olive paste, thyme, oregano and mash, mash, mash. Season with salt & pepper as needed.
    .
    Extra feta cheese and olive paste/olive oil on top, sprinkled with oregano can be added as a topping.

    Olive Paste (using green):
    1 cup pitted olives
    ¼ cup capers, rinsed
    2 small garlic cloves
    1½ tsp dried thyme
    1 -2 tbl olive oil
    black pepper
    spritz of fresh lime juice
    .
    In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme. Add olive oil while the food processor is running. Season with black pepper and add the lime juice

    Alternative – Olive Paste (using black)

    8¾ oz. of black olives, rinsed and drained
    1 garlic clove
    2 tbl olive oil
    .
    Place pitted olives, the garlic and 1½ tbsp. of the olive oil into a pot and heat at medium heat for about 2-3 min. Don’t let them fry, just heat through to intensify the flavors. Remove from the stove and pour the mixture into a food processor. Blend until creamy, drizzling in remaining oil until the consistency you prefer.

    Leftover olive paste of either variety works as a spread on crackers, crostini or the like.

  105. 105.

    CarolPW

    @Tony Jay: Mom, born in 1925, was very smart and a perfectionist. She cooked a new dessert every day – pie, cake, turnovers, tarts etc. Never cookies for dinner, those were only for lunch. As far as I know the toothpicks were her invention. I always felt lucky if I got one of them in my slab of cake. It was a good thing we lived on a farm and worked our asses off every day or we would have been blimps.

  106. 106.

    Bill

    Sous Vide is a wonderful way to do turkey if you have the gadget. 12-24 hours at a lowish temp will keep the meat tender and juicy, and a quick brown under the broiler to crisp the skin.

  107. 107.

    cain

    @Sab:

    I’m gonna do ham, because I hate turkey. I was invited to a thanksgiving dinner, but with things going as bad as they are I think it might be safer if I reneged and stay home and make my own food.

    I figure I got the full gambit, ham, cranberries, apple pie, ice cream, and some green beans and what not. I got a whole CSA worth of produce to consider :D

  109. 109.

    WV Blondie

    @Aleta and TaMara: Sorry for the delay – I actually got caught up in a football game last night! Poor Bills …

    Anyhow – Bourbon sweet potatoes (all these ingredients are halved, for a coronavirus Thanksgiving):

    – 2 lbs sweet potatoes or yams
    – 1/2 stick (4 Tbsp) softened butter
    – 1/6 cup bourbon
    – 1/8 cup packed light brown sugar
    – 1/2 tsp salt
    – 1/4 tsp apple pie spice
    – 1/4 cup chopped pecans

    1. Scrub and cook sweet potatoes in salted boiling water until just tender, about 35 minutes. Drain, cool and peel.
    2. Mash the potatoes in a large bowl, and blend in everything EXCEPT the pecans.
    3. Spoon into a buttered small casserole dish; sprinkle the nuts over the top.
    4. Bake in 350-degree oven for 45 minutes.

    I promise – best sweet potatoes you’ll ever have!

    As for the praline pumpkin pie, you can make your pie any way you want, any recipe you choose. The secret here is the crust.

    After you put the crust in the pie plate and prick it:

    – Cream 3 Tbsp butter, 1/3 cup packed brown sugar, 1/3 cup chopped pecans.
    – Press over the bottom of the pie shell.
    – Bake in very hot oven (450 degrees) for 10 minutes; cool on wire rack 10 minutes.
    – Pour your choice of pumpkin filling over it and bake in a moderate oven (350 degrees) or as your recipe calls for.
    – Keep an eye on the crust – you may need to cover the edges with foil to keep them from over-browning (i.e., burning).

    The pecans will get soft – it makes the pie very rich. Just fabulous!

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