Thanksgiving: Favorite Sides!
Carrot Tart with Ricotta and Feta
Credit to NYT Cooking: Sue Li
Let’s be clear, in our house we LOVE puff pastry, any excuse and we are defrosting!
The sweetness of the carrots and the yumminess of the feta/ricotta blend render this dish an easy win. That it’s a visual treat for your table is simply a welcome bonus.
| Prep Time | Cook Time | Serves |
|---|---|---|
| 5 mins | 45 mins | 6 |
Ingredients
One Package of frozen puff pastry – thawed
One Pound of multi-colored carrots, quartered length-wise to make ‘spears’
One tablespoon oil for roasting, more for serving
Eight ounces ricotta
Four ounces crumbled feta
One garlic clove – smushed
Fresh herbs for garnish
Directions
1.
Heat oven to 425 degrees. roll out pastry sheet to cover one baking tray. Score an edge around the pastry, pricking the inner circle with a fork (so that it does not puff). Bake for a few minutes until lightly golden (keep an eye on it).
2.
Toss carrots with oil in a mixing bowl season with salt and pepper. Roast in a baking tray underneath the pastry until begging to crisp and feeling tender.
3.
With steps 1&2 in the oven, blend the ricotta feta and garlic in a blender / food processor. Season.
4.
Spread the mixture onto your pastry within the border. bake until the carrots have finished cooking and the edges of the cheese mix are starting to brown and look delicious. Drizzle with oil and herbs before serving.
Easy Mashed Potatoes
A once-a-year event at our house, so accordingly we don’t hold back. Get the best waxiest potatoes you can find and add all the luxuries: cream, butter and whole milk. Fluff like your family is counting on you! Option to top with chives or to add garlic.
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15 mins | 20 mins | 6 |
Ingredients
Eight to ten waxy white potatoes (eg yukon), approximately two good sized ones per person. Cleaned and peeled.
Half a cup of heavy cream.
Four tablespoons of butter.
A splash of whole milk.
Salt and pepper
Directions
1.
If your potatoes are large, quarter them for speed. Boil them in very salty water for 10-15 minutes until they are soft when poked with a fork.
2.
Drain and return the potatoes to the pan, add butter milk and cream. Mash with your potato masher until smooth.
3.
Season and whip vigorously with a wooden spoon until fluffy.
The Best Roasted Veggies
Take your time with these and the payoff is huge. Evenly coat each with oil and make sure not to squash too many into one pan (that each has its own space is the key here). Nothing beats the salty crunch of really delicious roasted veggies.
| Prep Time | Cook Time | Serves |
|---|---|---|
| 5 mins | 45 mins | 6 |
Ingredients
Two pounds acorn squash, sliced into wedges.
2 pounds rutabega peeled and cut into wedges
One pound parsnip peeled and cut into spears.
One pound carrots peeled and cut into spears.
One quarter cup of olive oil.
Coarse salt and freshly ground pepper.
Six Fresh thyme sprigs.
Directions
1.
Preheat the oven to 450 degrees. In a mixing bowl toss the veggies evenly with the oil and divide among two shallow baking trays (make sure no two vegetables are overlapping).
2.
Roast for 45-50 minutes, tossing them and rotating sheets front to back and top to bottom halfway through cooking.Roast for 45-50 minutes, tossing them and rotating sheets front to back and top to bottom halfway through cooking.
3.
Serve hot or at room temperature.
Simple and delicious stuffing
It wouldn’t be the holidays without it. I always make extra because I love it for leftovers. Get the best bread that you can find and let it sit out for a day (sacrilege!).
Credit to NYT Cooking: Melissa Clark — this is the best recipe for stuffing we have had to date.
| Prep Time | Cook Time | Serves |
|---|---|---|
| 5 mins | 45 mins | 6 |
Ingredients
Three tablespoons unsalted butter, plus more for greasing the pan.
Two small shallots or mini onions diced.
One teaspoon fresh thyme leaves.
Three quarter cup of chicken stock.
One egg.
One quarter cup fresh soft herbs chopped (parsley, tarragon, chives, mint, basil – whatever you have)
Three cups of bread, the best you can find, day old.
Directions
1.
Heat oven to 374 degrees. Grease a shallow gratin dish.
2.
In a skillet melt butter over medium heat. Mix in shallots and a large pinch of salt. Cook until soft and just beginning to brown.
3.
In a mixing bowl mix together half a cup of broth, egg, chopped herbs and salt. Fold in the bread and shallots letting the bread absorb the liquid. It should be soaked through. Add more stock if necessary.
3.
Transfer the stuffing to your prepped gratin dish. Cover with seasoning on top and add chopped butter to the top layer for golden crispiness. Bake for 30 mins until golden, firm and smelling wonderful. Serve hot!
