I'm a Le Cordon Bleu grad.
Want recipes without the long backstory?
10 side dishes and surprising food hacks for Thanksgiving:
Want recipes without the long backstory?
10 side dishes and surprising food hacks for Thanksgiving:
Roasted Brussels Sprouts
• 1 lb Brussels sprouts
• Olive oil
• Salt & pepper
Roast 400 degrees, 40 min, tossing in between.
Optional: Toss the cooked sprouts in:
• 1/4 cup fish sauce
• 2 TBSP rice vinegar or ACV
• 1 TBSP each sugar + water
• 1 tsp sriracha
• 1 lb Brussels sprouts
• Olive oil
• Salt & pepper
Roast 400 degrees, 40 min, tossing in between.
Optional: Toss the cooked sprouts in:
• 1/4 cup fish sauce
• 2 TBSP rice vinegar or ACV
• 1 TBSP each sugar + water
• 1 tsp sriracha
Blistered Shishito Peppers
• 2 cups shishito peppers
• Canola oil or ghee
• Salt
Add oil or ghee to cast iron skillet over medium heat. Once hot, add the peppers, stirring occasionally, until charred spots appear, 10 minutes.
Plate and sprinkle salt.
• 2 cups shishito peppers
• Canola oil or ghee
• Salt
Add oil or ghee to cast iron skillet over medium heat. Once hot, add the peppers, stirring occasionally, until charred spots appear, 10 minutes.
Plate and sprinkle salt.
Miso Risotto
• 4 C water + 1/4 C miso paste
• 2 TBSP butter
• 1 minced shallot
• 1 C arborio rice
• 1/2 C dry white wine
Mix water & miso in a pot over med. heat.
Cook butter & shallot in pan. Mix rice. Wine. Add miso stock 1 ladle at a time until mostly absorbed, ~20min.
• 4 C water + 1/4 C miso paste
• 2 TBSP butter
• 1 minced shallot
• 1 C arborio rice
• 1/2 C dry white wine
Mix water & miso in a pot over med. heat.
Cook butter & shallot in pan. Mix rice. Wine. Add miso stock 1 ladle at a time until mostly absorbed, ~20min.
Mashed Potatoes
• 2 lb potatoes, rough chop (I leave peel on)
• 6-8 oz milk
• 4 TBSP butter
• Salt & pepper
In a pot, cover potatoes w/ 1" water. Bring to boil; let cook until easily pierced with fork. Drain.
Mash in pot. Low heat. Add milk, butter, pepper, lotsa salt.
• 2 lb potatoes, rough chop (I leave peel on)
• 6-8 oz milk
• 4 TBSP butter
• Salt & pepper
In a pot, cover potatoes w/ 1" water. Bring to boil; let cook until easily pierced with fork. Drain.
Mash in pot. Low heat. Add milk, butter, pepper, lotsa salt.
Sautéed Asparagus
• 1 bunch asparagus
• 2 minced garlic cloves
• Olive oil
• Salt & pepper
Snap off the woodsy end of the asparagus stalks. This might be up to 30% of the stalk.
Sauté with oil, garlic, salt and pepper over medium-high heat until done, 5-7 minutes.
• 1 bunch asparagus
• 2 minced garlic cloves
• Olive oil
• Salt & pepper
Snap off the woodsy end of the asparagus stalks. This might be up to 30% of the stalk.
Sauté with oil, garlic, salt and pepper over medium-high heat until done, 5-7 minutes.
Roasted Parsnips
These roast up crunchy and taste a lot like French fries!
• Parsnips, peeled & sliced
• Olive oil
• Salt & pepper
Toss parsnips in oil, and season with S&P.
Roast at 425 degrees until golden brown, 25 minutes, tossing in between.
These roast up crunchy and taste a lot like French fries!
• Parsnips, peeled & sliced
• Olive oil
• Salt & pepper
Toss parsnips in oil, and season with S&P.
Roast at 425 degrees until golden brown, 25 minutes, tossing in between.
On salads...
Season salad with 1-2 pinches of salt before dressing.
It's what restaurants do.
Also, add something crunchy — like seeds or apple slices — for texture.
Season salad with 1-2 pinches of salt before dressing.
It's what restaurants do.
Also, add something crunchy — like seeds or apple slices — for texture.
On fancy butter...
Mix 1 stick room temperature butter + 2 TBSP miso paste for a nice compound butter.
Add a spoonful to cooked proteins like steak or fish. Or mashed potatoes.
Mix 1 stick room temperature butter + 2 TBSP miso paste for a nice compound butter.
Add a spoonful to cooked proteins like steak or fish. Or mashed potatoes.
On oven heat...
You may lose 10 degrees of heat when you open the oven door for a few seconds.
Use it to your advantage.
Cool down the oven when you:
• Switch to a lower temperature recipe
• Are done cooking and want to keep dishes warm
You may lose 10 degrees of heat when you open the oven door for a few seconds.
Use it to your advantage.
Cool down the oven when you:
• Switch to a lower temperature recipe
• Are done cooking and want to keep dishes warm
On wine...
1 bottle = 5 glasses
Plan accordingly with your guest list.
1 bottle = 5 glasses
Plan accordingly with your guest list.
That's all from me. Happy Thanksgiving!
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