CH Runners
Not Running => Food => Topic started by: Run Amok on November 16, 2018, 04:54:09 PM
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Friendsgiving is this weekend and I need an idea for a fun/different but still thanksgiving side-dish. Someone else is bringing salad.
This kind of caught my eye. But-- whatcha got for me?
https://www.101cookbooks.com/hazelnut-chard-ravioli-salad/ (https://www.101cookbooks.com/hazelnut-chard-ravioli-salad/)
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I'd eat it
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Mashed potatoes.
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Mashed potatoes.
I'll take my mayo on the side, please.
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GBC
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The most popular side I make is roasted butternut squash and roasted brussels sprouts blended with some kind of rice, some kind of nut (pecans would be great) and soy sauce plus a splash of sriracha.
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For the turkey trot I'm bringing pumpkin basil puff pastry pinwheels. I've never had them before but they looked yummy.
https://www.elephantasticvegan.com/vegan-pumpkin-basil-pinwheels/ (https://www.elephantasticvegan.com/vegan-pumpkin-basil-pinwheels/)
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I made this Creamy Queso with Chorizo (https://www.bonappetit.com/recipe/creamy-queso-with-chorizo) for the appetizer phase of T dinner a couple of years ago. Just look at those Autumn colors! :) It's highly addictive, though, and people ate way too much of it resulting in puny appetites for the main courses. If I made this again, I would cut the recipe in half.
(https://assets.bonappetit.com/photos/57adbcacf1c801a1038bcbd5/16:9/w_2560,c_limit/creamy-queso-with-chorizo.jpg)
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The most popular side I make is roasted butternut squash and roasted brussels sprouts blended with some kind of rice, some kind of nut (pecans would be great) and soy sauce plus a splash of sriracha.
Yum!
I’m making creamy polenta again right now so I vote creamy polenta. :D
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:D I'll probably make polenta this weekend thanks to you, caito
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I made this Creamy Queso with Chorizo (https://www.bonappetit.com/recipe/creamy-queso-with-chorizo) for the appetizer phase of T dinner a couple of years ago. Just look at those Autumn colors! :) It's highly addictive, though, and people ate way too much of it resulting in puny appetites for the main courses. If I made this again, I would cut the recipe in half.
(https://assets.bonappetit.com/photos/57adbcacf1c801a1038bcbd5/16:9/w_2560,c_limit/creamy-queso-with-chorizo.jpg)
Or just save half for later
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Yum!
I’m making creamy polenta again right now so I vote creamy polenta. :D
Recipe?
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Recipe?
Sent from my iPad using Tapatalk
Bring 4 cups of water and 1 tsp salt to a boil. Whisk in 1 cup of polenta or corn meal. (I like Bob’s Red Mill.)
Lower to simmer. Cook, covered, stirring frequently with wooden spoon once it’s too thick to whisk for 30 min.
Add 2-3 tablespoons of butter and 1/4 cup of Parmesan and stir.
Eat and be happy.
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Do you like wild rice? I like this dish better with a rice blend, like the one from Lundberg Farms, but it works with straight up wild rice too.
- butternut squash in 1" cubes, roasted until the cubes are a little carmelized
- a couple of ears of corn, roasted on the grill/in the oven then cut off the cob
- a couple leeks, sliced thin and sauteed in butter until soft
- steamed and shelled edamame
- dried cranberries
- wild rice blend -- I make it in the rice cooker, using stock for more flavor
You can make all the ingredients ahead of time, and then toss them all together at mealtime in a big pan until they are hot. I always use a ton of butter for this step, but if you wanted to make it vegan you could do it differently. Season to taste with salt and pepper.
It's colorful, seasonal, and delicious.
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This year I'll be a guest rather than a hostess and visiting Bradenton (FL) BFF. While there, I'm planning on making a vinegar dressing-based coleslaw with chunks of mango, golden raisins, and roasted pecans for T-day.
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THis is my favorite recipe to bring
https://www.homesicktexan.com/2011/11/sweet-potato-salad-cranberries-and.html (https://www.homesicktexan.com/2011/11/sweet-potato-salad-cranberries-and.html)
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I ended up making the recipe I posted and this one. Both were really good. Although I always feel like every dish gets a little lost in the noise on a TGiving smorgasburg table
https://www.theguardian.com/lifeandstyle/2007/mar/17/features.weekend1 (https://www.theguardian.com/lifeandstyle/2007/mar/17/features.weekend1)
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Recipe?
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if you have some time, it's worth infusing milk with bay leaf for polenta...
two cups milk, 3-5 dried bay leaves (or more if they are small or old) - bring to bowl then remove from heat and let sit for at least half an hour, as long as 2 hours
remove the bay leaves, add 2 cups of water, bring to boil, whisk in 1 cup of polenta, cook on a simmer, stirring consistently until cooked (see Caito's technique)
stir in some butter until you like the consistency
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I ended up making the recipe I posted and this one. Both were really good. Although I always feel like every dish gets a little lost in the noise on a TGiving smorgasburg table
https://www.theguardian.com/lifeandstyle/2007/mar/17/features.weekend1 (https://www.theguardian.com/lifeandstyle/2007/mar/17/features.weekend1)
I totally want to make this.