Thanksgiving Salad

Thanksgiving Salad 

-from IG @dianemorrisey

Some ideas:

Quinoa

Kale

Brussel Sprouts

Roasted Sweet Potato

Toasted Walnuts (optional)

Feta (optional, exclude to make vegan)

Diced Apple

Pomegranate Seeds

Roasted Butternut Squash cubes

Top with My Favourite Holiday Salad Dressing 

French Onion Soup (soup 'a l'oignon)

Soupe a l'oignon - Julia Child

For 6 to 8 servings

1  1/2 lbs or about 5 cups of thinly sliced yellow onions

3 Tb butter

1 Tb oil 

A heavy-bottomed 4 quart covered saucepan

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

1 tsp salt 

1/4 tsp sugar (helps the onions to brown)

Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3 Tb flour

Sprinkle the flour and stir for 3 minutes.

2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quarto stock or bouillon

1/2 cup dry white wine or dry white vermouth

Salt and pepper to taste

Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

(*) Set aside uncovered until ready to serve. Then reheat to the simmer.

3 Tb cognac

Rounds of hard-toasted French bread (see below)

1 to 2 cups grated Swiss or parmesan cheese

Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over th rounds of bread, and pass the cheese separately.

Garnishings for Onion Soup

12 to 16 slices of French bread cut 3/4 to 1 inch thick

Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned.

Olive oil or beef drippings

A cut clove of garlic

Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.

Butternut Squash Bisque

 Butternut Squash Bisque - Oprah.com

"Just about any vegetable can be transformed into a smooth pureed soup," says Susan Spungen. Besides this Butternut Squash Bisque, also try her Wild Mushroom Bisque , Sweet Corn Puree or Green Pea Puree !

Servings: Serves 4–6

Ingredients

1 medium butternut squash (about 2 pounds)

1 tablespoon olive oil

1 yellow onion , cut in half and thinly sliced

1 stalk celery , thinly sliced

1 carrot , thinly sliced

1 teaspoon fresh rosemary leaves

2 cups chicken or vegetable stock

3/4 cup milk or cream

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

Directions

Peel squash and remove seeds. Cut into 1 1/2-inch chunks and set aside.

Add oil to a 4-quart saucepot and place over medium heat. Add onion, celery, carrot, and rosemary, and cook until onion begins to brown, stirring occasionally, about 15 minutes.

Add squash, stock, and 1 cup water. Bring to a boil, then reduce to a simmer and cook until squash is tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes.

Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

When ready to serve, reheat. Add milk, salt, and pepper; stir well. Add additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste, and serve warm. 

From the November 2005 issue of O, The Oprah Magazine

Chewy Chocolate Chip Oatmeal Cookies

 Chewy Chocolate Chip Oatmeal Cookies by Panthera from allrecipes.com

 

Ingredients:

1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour

1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips

Directions:

1.	Preheat the oven to 325 degrees F (165 degrees C).
2.	In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.	Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Ricotta Gnocchi

Ricotta Gnocchi - by Lillian Chou, as seen on Epicurious.com

 originally published in

Gourmet  | April 2008

by Lillian Chou

Yield: Makes 4 servings
Active Time: 40 min
Total Time: 40 min

2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
1/2 stick unsalted butter
1 (2-inch) rosemary sprig

Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Ricotta-Gnocchi-242001#ixzz1C4SdZC7G

Julie's notes: I skipped the butter with rosemary step, instead I just tossed the gnocchi with plain butter (olive oil would work too) until it was brown on both sides (think the color of grilled cheese).

I served with Newman's Own Organic Marinara Sauce and hubby couldn't say enough good things about it. Apparently it makes good leftovers, but he snatched them away before I could eat them!

Salted Caramel Brownies

Amelie's Salted Caramel Brownies

- as published in the Oct 2009 issue of Home & Garden

see also this article online

Yields 24 brownies

• 6 ounces unsweetened chocolate, chopped
• 3/4 cup unsalted butter, cubed
• 2 cups granulated sugar
• 3 large eggs
• 1 cup unbleached all-purpose flour
• 1 3/4 cup salted caramel glaze (see below; prepare glaze when brownies are cool)

Heat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or cooking spray.

In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.

In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 30 minutes.

Tip: Gelatin is no harder to use -- or find -- than JELL-O. Often, gelatin is "bloomed," that is, sprinkled over cold water to hydrate it, before use to make it easier to blend.

Tip: Don't be afraid of caramel. It just needs attention—it will reach the dark amber stage quickly once it starts to color—and a tall pan to prevent splattering when you add the cream and butter.

Tip: High-butterfat European butter—like the Plugrá brand used at Amelie's—produces a more luxurious brownie and creamier caramel.

Tip: If you love to bake, invest in a digital kitchen scale. It's more precise—and means fewer measuring cups to clean.

Tip: It's all about the chocolate. Baker's unsweetened baking chocolate is fine; Valrhona unsweetened chocolate is excellent.

Tip: Don't overbake the brownies. When ready, a little bit of brownie crumb will stick to a toothpick inserted into the center of the pan.

Completely cool brownies in pan. Pour caramel glaze over brownies and cool until caramel sets. Slice into bars, about 2 inches square.

Salted Caramel Glaze

• 1/2 cup heavy cream
• 2 cups granulated sugar
• 1/2 cup water
• 1/4 cup unsalted butter, cubed
• 2 teaspoons fine sea salt
• 2 tablespoons powdered gelatin,
• combined with 1/4 cup cold water

In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.

5-Minute Individual Potato Gratins

5-Minute Individual Potato Gratins - Melissa d'Arabian as seen on Food Network

Ingredients

* Vegetable spray
* 2 large russet potatoes, roughly peeled and thinly sliced
* 1/2 cup grated Swiss cheese
* 2 green onions, finely chopped
* Salt and freshly ground black pepper
* 3/4 cup heavy cream

Directions

Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Julie's Verdict:
LOVED them - so quick and easy, then just throw them in the oven. I didn't have green onions, so I used shallots and the taste was wonderful; I'm not sure if I want to try green onions or not. I forgot the foil and they ended up a little dry and perhaps burnt. But, both hubby and I loved them and we plan on making them again soon!

Caprese Tarts

Caprese Tarts - from Annie's Eats


Ingredients:
2 sheets frozen puff pastry, thawed
Olive oil
Kosher salt
Black pepper
Cherry tomatoes, sliced thinly
Fresh mozzarella cheese, diced
Fresh basil, minced

Directions:
Preheat the oven to 400 degrees F. Using a round biscuit cutter, cut rounds of puff pastry. Transfer them to a parchment-lined baking sheet. Brush the puff pastry rounds lightly with olive oil. Sprinkle with salt and pepper. Top each round with sliced tomatoes, mozzarella, and basil. Bake in preheated oven for 25-30 minutes or until golden. Serve warm.

Source: Annie’s Eats

Linguine with Red Clam Sauce

Linguine with Red Clam Sauce - Codie Thomas


2 cans of CHOPPED snow's clams
6 Tbsp. olive oil
1 clove garlic, crushed
14 oz tomatoes, diced
1 lb linguine
4 Tbsp chopped fresh parsley

1. Cook the olive oil and garlic in medium saucepan over moderate heat until garlic is golden brown.

2. Add the diced tomatoes and pour in the clam liquid. Mix well and cook over low/medium heat. Cook until sauce condenses and thickens slightly (10 - 15 minutes).

3. Stir in parsley, clams, and add pepper to taste. Raise heat until boiling. Enjoy!