Untraditional Thanksgiving Side Dishes
- The Side Guy Nov 17, 2004 09:05 PM
I was wondering if anyone had some interesting suggestions for some untraditional THanksgiving side dishes that taste great but also a little odd and surprising.
Looking forward to some responses.
BRAISED ONIONS - you can use pearls but small boilers are easier. Pearls are less than 1 inch in diameter, and the small boilers are more like 1.5 inches. This requires patiently going through bins of boilers, fishing out the smaller ones. But pearls are good, too. I do two or three pounds at a time.
Microwave ten seconds or throw into boiling water briefly - this loosens the skin, and peel them. Cut off the root end.
Braise in a heavy pot in a mixture of butter and olive oil until caramelized all over. Then pour in beef broth sufficient to almost cover, and simmer with the lid slightly ajar until the onions are cooked through and the broth is syrupy. These will keep for several days, and are delicious spooned over the meat and the various starches.
YORKSHIRE PUDDING - we do both a turkey and a roast beef every Thanksgiving and do the Joy of Cooking Yorkshire pudding recipe in the roast beef pan when the roast is done. This always gets raves.
ROASTED ROOT VEGETABLES - baby carrots, parsnips, and shallots or purple onions tossed with olive oil and sprinkled with fleur de sel and roasted at 350 until caramelized. Optional - turnips, rutabagas and celery root cut into strips. Optional herbs - rosemary, herbs de Provence, and someone suggested cumin, which I have not tried.
ROASTED BRUSSEL SPROUTS - blanch, trim, cut in half, toss with olive oil, sprinkle with fleur de del, and roast with either pearl onions or shallots.
ROASTED ASPARAGUS - snap off the woody ends, toss with olive oil, sprinkle with fleur de sel, and roast until tender and just a tiny bit charred, which gives a pleasing smoky flavor.
BRAISED BROCCOLINI OR BROCOLLI RABE - we like this better than ordinary broccoli. Blanch, then braise in olive oil until tender-crisp. This is even better if you saute a little minced garlic in the oil first.
My family always has cole slaw of some sort at Thanksgiving or did when we all ate together. This bok-slaw (bok choi instead of cabbage) is similar to a salad made in the DeKalb Farmer's Market. It is really terrific.
You will need.
3 goodly sized carrots
The green part of a bunch of scallions (save the
white part for soups and stews.)
10oz (approximately) of fresh chinese pea pods (snow peas)
1 small to medium size head of bok-choi
1-2 oz of soy sauce
1-3 oz of lemon juice
4 oz of olive oil
1 oz or so of sesame oil
salt to taste
Szechuan seasoning to taste
dried ginger powder to taste
Peel the carrots and cut off their nubby ends. Grate them
into a big salad bowl. Wash the pea pods in a colandar and set them to dry out. You can do this right in the colandar. Just leave them alone for a bit. Wash and cut up the green parts of the scallions. Put them in the salad bowl. Put the pea pods in the salad bowl.
Break leaves off the bok-choi a few at a time and wash them. Then put them on a plate stacked three or so high. Cut a slit or two up the middle and then cut the bok-choi into small pieces. Do this with all the larger bok-choi leaves. Every time you cut up some leaves, put them in the salad bowl. When you get down to the small inner leaves, just cut up the bok-choi into small pieces and add it to the bowl.
Put soy sauce, salt, and spices into a graduated measuring cup. Add lemon juice. Stir. Add olive and sesame oil. Stir. Taste. Adjust seasonings. Stir again.
Toss and dress the salad. Put it in a storage container. Bok slaw like coleslaw tastes better after it sits for a day.
Eileen H. Kramer
Scalloped Spahgetti Squash
For those following kashrus, this dish is DAIRY unless you use soy margarine. With soy margarine, this dish becomes pareve.
Spaghetti squash is not a vegetable substitute for spaghetti but a winter squash developed in the last fifty years that has delicately sweet stringy flesh. It is football (rugby for you Brits) shaped and yellow or orangey yellow and has a hard rind. Americans should have no trouble finding this vegetable, but it may be scarce in other parts of the world.
Soft whole wheat bread crumbs
1 spaghetti squash
A little water for roasting
2 tlbsp butter or soy margarine
Salt to taste
Spike Seasoning to taste
Additional butteror soy margarine for dotting and greasing.
To make soft bread crumbs tear four to six slices of whole wheat bread into little pieces and put in a blender. Bled repeatedly until ground up into crumbs. Put the crumbs in a container with a tight fitting lid. It's OK to have extra, since they keep in the refridgerator or even the freezer.
Cut the spaghetti squash in half with a pairing knife. Scrape out the seeds. Cut it in half again so you get quarters that stand up. Put the quarters in a roasting pan with water up to the second knuckle of your finger. Cover and roast at 350 for 20-30 minutes. Put the roasted squash in the refridgerator to cool down.
Yes, you can do both the roast squash and the bread crumbs ahead of time.
When the squash is cool enough to work with or the next day, scoop it out of its shell and stir it aroudn a bit to loosen the threads. Melt the margarine or butter in a pan on the stove. Pour it over the squash. Add salt and Spike and stir.
Grease a casserole dish. Add the squash. Top with soft bread crumbs. Dot with more margarine.
Bake at 450 for fifteen minutes. Remember to leave the top off the casserole dish. Yes, the crumbs will toast and brown. Yes, this is very rich. It is also very good.
Eileen H. Kramer
How about substituting purple potatoes for your regular ones?
Halved baked purple potatoes would look very nice alternated with halved baked yams.
Our local Harris Teeter has fingerling sized purple potatoes as well as bakers.