Crisis Averted
November 11, 2018
Before serving up a new recipe to your guests this Thanksgiving it might be a good idea to give it a test run or two. A fast or slow oven, even an ingredient omission or misprint, can spell disaster. Working out the kinks beforehand will guarantee success. Less than two weeks left…better get on it.
Top to bottom:
Follow the directions on any package of fresh cranberries and add a bit of fresh or candied ginger to the mix.
Once you’ve mastered Gougere you’ll be making them any time there’s a gathering and some Champagne. https://simplequietmodern.com/?s=gougere
Once we started roasting them, Brussels Sprouts became everyone’s favorite side. A little Bacon, a drizzle of walnut oil couldn’t hurt either. https://simplequietmodern.com/?s=Roasted+Brussels
Jackfruit “crab-less” crab cakes…another new ” go to” appetizer. https://simplequietmodern.com/?s=JackFruit
Roasting off a Hubbard squash provides a superior result over canned pumpkin if you’re in the mood for pie. https://simplequietmodern.com/?s=Hubbard+squash+pie
photos: gp
On The Side
November 22, 2015
A happy accident. While cooking up a few slices of bacon to season something else entirely, I found myself left with a foil lined baking tray coated with a bit of bacon fat and all of that beautiful bacon fond. It took but a minute to wash and prep a stalk of Brussels sprouts to roast off using that same tray and all of that residual bacon goodness. A quick toss with a bit of salt and pepper…30-40 minutes in a 400 degree oven…and you’re ready to serve them up with a big bowl of mashed and a bit of cranberry along side a big ‘ol smoked turkey. As Thanksgiving menus go, it doesn’t get any simpler.
Top three photos: gp
Carved smoked turkey photo: http://thedomesticman.com/2013/10/01/perfect-smoked-turkey/
Brussels Sprouts?
November 20, 2012
Absolutely! Aside from being a nutritional gold mine, these “baby cabbages” are your perfect green vegetable to accompany the big bird this Thanksgiving. Before you scoff or turn up your nose, forget those “boiled to within an inch of their lives” Brussels Sprouts you may have been forced to choke down as a kid. These, simply oven roasted with a bit of olive oil and a pinch of coarse salt and ground pepper ( at 400 degrees for approximately 30-40 minutes, giving a quick toss halfway through ) are the ticket. In fact, even die-hard ” haters” have been known to polish off what’s left, so make sure to prepare enough. If you’re thinking that these might be too simple try tossing in a handful of toasted walnuts and a drizzle of boiled apple cider syrup to satisfy your need for complexity. 
For the boiled apple cider syrup bring two cups of fresh pressed apple cider to a boil in a small saucepan. Reduce heat slightly and continue to cook, swirling pan occasionally until cider has reduced to 1/2 cup. Simple.
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