• Happy Thanksgiving!

    Posted on November 27, 2013 by in Market Girl

    Happy Thanksgiving!

    I have officially attended 3 Thanksgiving potlucks now… Can anyone say food coma? Wow.

    But hey, I’m not complaining. I love this time of year. We work hard for these weeks of indulgence!

    I have not yet hosted my own Thanksgiving, but I am always excited to contribute side dishes to the potlucks I am invited to. I want to provide you with some of my favorite recipes, both savory and sweet, in case you’re looking for ideas. So far, these recipes have been very well received.

    Last Sunday at the market I was able to load up on market ingredients… maybe you saw my Facebook post advising you to purchase some Bread and Cie Sourdough bread and also some sweet potatoes? I hope so!

    Recipe #1: Sweet Potato Pie.

    From Joy the Baker

    Ingredients For the Crust:

    • 1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
    • 1 1/2 cup all-purpose flour
    • 2 teaspoons granulated sugar
    • 1/2 teaspoon salt
    • 1/3 cup cold buttermilk

    Ingredients For the Filling:

    • 2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes
    • 3/4 cup packed brown sugar
    • 2 tsp pumpkin pie spice
    • 1/4 teaspoon salt
    • 1/4 cup (2 ounces) unsalted butter
    • 1 1/4 cup (10 ounces) evaporated milk, divided
    • 1/3 cup granulated sugar
    • 3 large eggs

    To make the pie crust, in a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.

    On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  That’s perfect.  Gently knead into a disk.  Wrap the disk in plastic wrap and refrigerate for 1 hour.  Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.

    To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter.  Transfer it to a pie pan.  Trim the edge almost even with the edge of the pan  Fold the edges under and crimp with your fingers or a fork.  Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

    Preheat the oven to 375 degrees F.  Place a rack in the upper third of the oven.

    To make the filling, first peel the sweet potatoes.  Dice the sweet potatoes into large, 3-inch chunks.  Place potato pieces in a large pot and cover with cool water.  Place over medium high heat and bring to a boil.  Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes.  Test the doneness of the potatoes using a thin knife.  If the knife meets any resistance, simmer the potatoes a bit longer.

    Drain.

    In the same large pot place cooked  potato pieces, the packed brown sugar, the pumpkin pie spice, salt, butter, and half of the evaporated milk. Cook on low flame, using a potato masher to mash the potatoes and they cook.  Simmer for about 5 minutes.  Make sure that the mixture is as smooth as possible.  I used an  immersion blender to completely smooth the mixture. Once mixture is smooth and fragrant, remove from fire and let cool in pot.

    In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract.  Whisk well.  Pour the egg mixture into the warm sweet potato mixture.

    Pour the prepared filling into the pie crust.  Place on a baking sheet and bake for 10 minutes at 375 degrees F.  Reduce the heat to 325 degrees F and cook until cooked through, about 45 to 50 minutes.

    To test the pie for doneness lightly shake the baking sheet.  If the center of the pie has a wavy jiggle it needs more time in the oven.  If the center of the pie has a lighter, more structured jiggle, it’s done!

    I recommend making sweet potato pie as an alternative to pumpkin pie. This year was my first time making and eating it- and I can say confidently that I now prefer it to pumpkin pie. I’m curious to hear if you agree…

    Recipe #2: Caramelized Onion and Mushroom Sourdough Stuffing

    Okay- I totally failed on this photo. I made this stuffing on Sunday right when I got home from the market. I was in a rush to get to the dinner I was cooking for that I forgot to snap a photo! But, you can see the photo in this link here, where I went for recipe inspiration (I say inspiration because they didn’t use sourdough, amongst other changes…)

    My stuffing looked better, though. ;)

    Okay, here’s the recipe:

    Ingredients:

    • 1 loaf Bread and Cie sourdough bread, cut into 1/2 inch cubes
    • 8 tablespoons butter
    • 2 large yellow onions, chopped medium
    • 1 1/2 lbs fresh white mushrooms, cleaned and sliced
    • 3 stalks celery, chopped
    • Big handful of thyme, chopped
    • Big handful of sage, roughly chopped
    • 1 1/2 cup veggie or chicken broth
    • 2 eggs, beaten

    Directions:

    1.Heat oven to 400 degrees.
    2. Spread bread cubes in single layer on a large baking sheet.
    3. Bake, stirring occasionally about 10 minutes or until golden brown.
    4. Transfer to a large bowl.
    5. In a large, heavy frying pan, melt the butter over medium high heat.
    6. When hot, add onions and cook, stirring occasionally until golden brown. About 20 minutes.
    7. Reduce heat to medium and add the mushrooms and celery.
    8. Cook and stir until tender, about 8 minutes.
    9. Add this mixture to the bread cubes along with the herbs.
    10. Add the broth to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
    11. Add hot broth to the bread mixture and season to taste with salt and pepper.
    12. Mix in the eggs.
    13. Bake in a buttered 13X9 pan and spoon stuffing into pan.
    14. Cover with foil and bake at 325 degrees for 30 minutes.
    15.Uncover and bake until top is golden brown, about 30 minutes longer.

    Recipe #3: Brown Butter Mashed Potatoes

    From How Sweet It Is

    Ingredients:

    • 3 pounds of (yukon gold or russet) potatoes, peeled and chopped into chunks
    • 6 tablespoons unsalted butter
    • 1 cup of milk (whole will taste best, but 2% tastes great too!)
    • 3/4 teaspoon sea salt
    • 1/4 teaspoon pepper

    Directions:

    Peel and chop potatoes, then add to a large pot. Fill with cold water – stopping just as the water reaches about an inch about the potatoes. Heat over high heat and let come to a boil, then cook for 25-30 minutes, or until fork tender.

    When potatoes have about 5 minutes left, add butter to a small saucepan and heat over medium heat. Whisking continuously, cook until little brown bits appear on the bottom of the pan, then remove immediately from heat.Drain potatoes, then add back to the pot, turning the heat to low. Mash with a potato masher to break up the chunks, then add in butter, milk and salt. Mash some more, or use a hand mixer to whip potatoes until creamy. At this point, taste and see if you desire any more flavoring (salt, pepper, additional brown butter, etc).Garnish with fresh sage and serve.

    And for the day after Thanksgiving…

    Recipe #4: A Kale detox salad. (If you’re anything like me, you’ll be craving this!)

    Ingredients:

    •  1 head of lacatino kale, chopped thin into ribbons
    • 1 bunch radishes
    • 1/2 bulb fennel, just the bulb part not the top
    • Olive oil, salt, pepper
    • sesame seeds for garnish
    • Spicy tahini ginger dressing
    Directions:
    Preheat your oven to 400. Slice the radishes and the fennel into thin pieces. Toss in a bowl with olive oil, salt, and pepper. Roast for about 20 minutes. While that’s roasting, chop your kale as fine as you can. Place in that same bowl you just used. Make your dressing and pour over the kale. When the radishes and fennel are done roasting, add immediately into the bowl of kale. Toss with two forks. The hot vegetables will wilt the kale just enough and the dressing will soak into everything. Top with sesame seeds and enjoy!

    Enjoy your Thanksgiving with friends and family. See you next week!

    -Market Girl