Thanksgiving Dinner in Yankton

It has been a long time since my last post, but in my defense, a LOT has been going on in my life over the past 6 months. In August I quit my job, moved back to South Dakota, and ran an (un)successful campaign for SD State House. Seamus and I are both living in Yankton now (my hometown) until we find jobs and start our next adventure.

While in Yankton we have been cooking and eating a lot of great food, but the best meal we have had by far was our Thanksgiving feast. There were only four of us in attendance (Seamus, my mom, my dad, and me), but we cooked like we were having the entire town over. Each of the recipes turned out perfectly, and together the result was a delicious, traditional, but up-scale version of the iconic Thanksgiving tastes.

This post will include the recipes we used for the Garlic Mashed Potatoes, the Sweet Potatoes, the Green Bean Casserole, the Stuffing, the Turkey, the Chocolate Pecan Bourbon Pie, and the Pumpkin Pie.  It is going to be long, but if you are looking for a great Thanksgiving meal, you have found the right place!

Carol's Orange Essence Turkey

Recipe Courtesy of my Mom, Carol

Ingredients
1 Stick of Butter
3 Cloves of Garlic
2 Oranges prepared with cloves
2 teaspoons grated orange peel
1 thawed turkey

Directions: Mix all of the ingredients together, and smear all over the turkey (inside and outside of the skin). Season the outside of the turkey with salt and pepper. Stuff the inside of the turkey with oranges and sage. Cook turkey according to directions per pound.

Easy Turkey Stuffing

My Mom, Carol's, recipe adapted from American Foods by Evan Jones pg. 324

Ingredients
2 tsp thyme
1 tsp sage
1/4 c parsley, chopped
6 cups bread cubes
10.5 ounces of chicken broth
1 bunch of celery, chopped
3 large onions, chopped
3 Tablespoons olive oil with sauteed garlic removed

Directions: Saute onion and celery, season with spices. mix with bread. Bake at 350 degrees until browned.

Sweet Potato Gratin

Recipe Courtesy of my Mom, Carol

Ingredients
8 medium sweet potatoes (3 pounds)
1 Tablespoon cornstarch
1/2 cup firmly packed brown sugar
1/8 teaspoon salt
1 Tablespoon grated orange peel
2 Tablespoons butter
3/4 cup orange juice
1/4 cup whipping cream
1/2 cup chopped walnuts

Directions: Boil sweet potatoes until tender, about 25 minutes. Drain, slip off the skins, and slices about 3/4 of an inch thick. Arrange half of the potatoes in a buttered, shallow, 2-quart casserole.

In a medium sauce pan, mix corn starch, brown sugar and salt to remove any lumps. Add orange peel and butter. Mix in orange juice and cream. Cook, stirring, over medium heat until mixture is thickened and boiling. Spoon half the sauce over sweet potatoes. Cover with remaining sweet potatoes, then remaining sauce. Arrange walnuts around edge of potatoes.

Bake, uncovered, in a 350 degree oven until bubbling and browned, 30-40 minutes.

Julia Child's Garlic Mashed Potatoes

Courtesy of  Julia Child’sMastering the Art of French Cooking: Volume 1, adapted by Savuer Magazine at http://www.saveur.com/article/recipes/julia-childs-garlic-mashed-potatoes

INGREDIENTS

• 30 cloves garlic, unpeeled

• 8 tbsp. unsalted butter

• 2 tbsp. flour

• 1 cup whole milk

• 2½ lb. russet potatoes, peeled and cut into 1" pieces

• Kosher salt and freshly ground white pepper, to taste

• ¼ cup heavy whipping cream

• ¼ cup minced parsley

INSTRUCTIONS
Boil garlic in a 1-qt. saucepan of water 2 minutes; drain and peel. Melt 4 tbsp. butter in a 4-qt. saucepan over medium. Cook garlic until soft, 15–20 minutes. Stir in flour; cook 2 minutes. Stir in milk; cook until thickened, 3–4 minutes. Transfer to a blender; purée into a smooth sauce. Cook potatoes in salted boiling water until tender, about 15 minutes; drain and pass through a potato ricer back into the pan. Stir in remaining butter, reserved sauce, the cream, parsley, salt, and pepper; cook 2 minutes more.

Green Bean Casserole with Crispy Onions

Recipe Courtesy of Deb Perlman at Smitten Kitchen Blog at http://smittenkitchen.com/blog/2013/11/green-bean-casserole-with-crispy-onions/

Ingredients

Crispy Onions

2 medium yellow onions, halved and thinly sliced1/4 cup all-purpose flour2 tablespoons panko or plain breadcrumbs1/2 teaspoon table saltFreshly ground black pepperCanola, safflower, peanut or other high-heat oil, for deep-frying

Mushroom Sauce
3 tablespoons butter
12 ounces mushrooms, thinly sliced or coarsely chopped
Few gratings fresh nutmeg (optional)
Freshly ground black pepper
3/4 teaspoon table salt
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 1/2 cups vegetable or chicken broth
1/2 cup heavy cream

Assembly

Make the crispy onions: Toss onion with flour, breadcrumbs, salt and pepper. Heat a 1/2-inch or so of oil in a 12-inch cast iron skillet until a drop of water flicked into it will hiss and sputter. Add onions, just a handful at a time in something close to a single layer, and fry until a light golden brown (they’ll get more color in the oven; I overcooked mine a bit, forgetting this). Remove with a spider or large slotted spoon, let oil drip off a little, back into the skillet, then spread onions out on paper towels to drain. Repeat with remaining onions. Set aside until needed; this makes a lot.

Heat oven to 400 degrees F.

Prepare the beans: Bring a large pot of salted water to boil and boil greens for 5 minutes (for standard green beans) or 2 to 3 minutes (for haricot vert, or skinny ones). Drain beans, then plunge them into ice water to full stop them from cooking. Drain again, and set aside. (If you are adamant about only using one pot, you can boil them in your 12-inch cast iron skillet that you use for the other steps. But a saucepan can be easier.)

Make the mushroom sauce: Over medium-high heat, melt butter in the bottom of a 12-inch cast iron skillet. Add the mushrooms, salt and pepper and saute them until they start releasing their liquid, anywhere from 3 to 5 minutes, depending on how they were chopped. Add the garlic and saute one minute more. Add the flour and stir it until it fully coats the mushrooms. Add the broth, 1/4 cup at a time, stirring the whole time. Simmer mixture for 1 minute, then add cream and bring back to a simmer, cooking until the sauce thickens a bit, about 5 to 6 minutes, stirring frequently.

Assemble and bake: Add cooked greens beans to sauce and stir until they are coated. Sprinkle crispy onions over the top. Bake for 15 minutes, or until sauce is bubbling and onions are a shade darker. Eat at once.

Do ahead, a few ways: Onions can be made long in advance (up to a day) and keep at room temperature, loosely wrapped (they’d get soggy in an airtight container). Green beans can be cooked and kept in fridge until needed, at least one day. Green beans can also be combined with mushroom sauce and kept refrigerated for up to a day. Add onions and bake shortly before serving. Finally, it’s less ideal, but the entire dish can be cooked, loosely wrapped (so the crispy top doesn’t get soggy) and then rewarmed in a low oven before serving. Just keep an eye on the topping so it doesn’t get too brown while reheating.

Oil Pastry for a (Slightly) Healthier Pie Crust

Recipe Courtesy of Betty Crocker

Ingredients

1 and 3/4 Cup flour, plus additional for rolling

1  teaspoon salt

1/2 cup salad oil

3-4 Tablespoons cold water

Directions: Combine ingredients and then bake for 12-15 minutes at 475 degrees. Makes one 10 inch crust. 

Pumpkin Pie Filling

Recipe Courtesy of my Mom, Carol

Ingredients

15 oz. can of pumpkin

1 can evaporated fat free milk

1/4 cup brown sugar

1/2 cup white sugar

2 large eggs

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1 unbaked pie crust

Directions: Mix dry ingredients in a small bowl. Beat eggs, stir in pumpkin and spices. Then gradually add milk. Preheat the oven to 425 degrees and bake the pie for 15 minutes. Then reduce heat to 350 degrees for 40-50 minutes. 

Chocolate Pecan Bourbon Pie

Courtesy of Food and Wine Magazine at 

http://www.foodandwine.com/recipes/chocolate-pecan-pie-with-bourbon

CRUST

1. 1 1/4 cups all-purpose flour
2. 2 teaspoons sugar
3. 1/4 teaspoon salt
4. 1 stick (4 ounces) cold unsalted butter, cut into pieces
5. 1/4 cup ice water

FILLING

1. 2 cups (about 7 ounces) pecans
2. 3 large eggs
3. 3/4 cup dark brown sugar
4. 2/3 cup light corn syrup
5. 1 teaspoon pure vanilla extract
6. 2 tablespoons unsalted butter, melted
7. 3 tablespoons bourbon
8. 1/2 teaspoon salt
9. 3/4 cup semisweet or bittersweet chocolate chips

1. In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
2. On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
3. Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
4. Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.

Fried Cellophane Noodles with Bean Curd

When I first saw this recipe, I though, "What's bean curd?!". Turns out, it is just a fancy way of saying tofu!

This dish is a pretty straight forward preparation of vermicelli noodles that tastes close to what you might get in a Vietnamese restaurant. I was worried when making the sauce that it was too fishy and too salty, but actually when we mixed everything together it was balanced well. It definitely needed a little spice, so make sure to top it off with siracha!

Fried Cellophane Noodles with Bean Curd

Courtesy of "The Food Lover's Guide to Noodles and Rice"

Ingredients
1 cup cellophane noodles
4 Tbsp vegetable oil
10 oz bean curd (tofu) diced
3 cloves garlic, finely chopped
4 shallots, finely chopped
1 cup bean sprouts
4 oz. frozen string or snap beans, halved
2 scallions, chopped
2 Tbsp roasted peanuts, minced
2 Tbsp dreid shrimps, chopped
3-5 small green chilies, chopped
2 1/2 Tbsp palm or brown sugar
6 Tbsp fish sauce
1/2 cup freshly squeezed lemon juice

For the Garnish
2 Tbsp crispy onion
cilantro
1 medium red chili, sliced
4 slices of lime

Directions
Soak the cellophane noodles in boiling water for 5 minutes. Rinse under cold water and drain. Heat half the oil in a wok or frying pan and fry the bean curd until golden brown. Drain on absorbent paper. Add the remaining oil to the wok, then fry the garlic and shallots for about 30 seconds. Add the bean sprouts, string or snap beans and scallions and stir well. Add the cellophane noodles, bean curd, crushed peanuts, dried shrimps and green chili and stir. Season with the sugar, fish sauce and lemon juice, stirring again. Divide the noodles onto four plates. Sprinkle with the crispy onions, cilantro, red chili, and garnish with a slice of lime.

Red Snapper with Asparagus and Chorizo

Seamus is turning into somewhat of a fish-specialty chef, as you may have noticed from this blog. He found this recipe at Food & Wine, and decided to use some leftover sausage we had from a one-night camping trip we did with our friends Marco and Jess the weekend before to make a fish dinner.

The sauce for the fish really make this dish spectacular. I think the mixture of the salty anchovies and spicy sausage makes the perfect unctuous background for the delicately pan-fried fish. The asparagus was a perfect companion and balanced out the entire thing. Another great fish dinner from Shea!

Red Snapper with Asparagus and Chorizo

Courtesy of Food and Wine Magazine at http://www.foodandwine.com/recipes/red-snapper-with-asparagus-and-chorizo

1. Two 12-ounce, skin-on red snapper fillets, halved crosswise
2. Kosher salt
3. 1/4 cup extra-virgin olive oil
4. 4 ounces dry Spanish chorizo, thinly sliced (1 cup)
5. 2 tablespoons minced shallots
6. 2 pounds asparagus, trimmed and halved crosswise
7. 5 garlic cloves, thinly sliced
8. 2 tablespoons fresh lemon juice
9. 4 anchovy fillets, minced
10. 1/2 teaspoon grated lemon zest
11. 1/4 cup chopped parsley
12. 1 tablespoon unsalted butter

1. Season the fish with salt and rub with 1 tablespoon of olive oil. In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat. Add the fish skin side down and cook for 4 minutes, until golden brown. Turn and cook until the fish is almost white throughout. Transfer to a large plate; keep warm.
2. Pour off the excess fat from the skillet. Add the chorizo and cook over moderate heat, stirring, until the the slices curl. Add the shallots, asparagus and a pinch of salt and cook, stirring, until the shallots are translucent, about 2 minutes. Add 1/4 cup of water and cook until the water has evaporated, 2 minutes. Add the garlic and cook, stirring, until golden brown. Add the lemon juice and cook, stirring, until evaporated. Stir in the anchovies, lemon zest, parsley and butter. Spoon onto plates, top with the fish and serve.

Summer Avocado Salad

It has been a wild July for Shea and me. We spent our 4th of July holiday road tripping through the Northeastern states (Vermont, New Hampshire, Maine, etc.), and since then have had a slew of visitors come spend time with us here in DC (Steve, Chris, Kyle, Dunya, and Dorothy). It has been TONS of fun, but as you probably could guess, we haven't been eating in the most healthy way possible.

Now that things have slowed down for us a little bit, we are back to cooking. And what better way to get back in the saddle than with a healthy and delicious salad. I don't even typically like grapefruit, but this salad is fresh, bright, and creamy. It is a definite keeper!

Summer Avocado Salad

Courtesy of "The Food Lover's Guide to Noodles and Rice"

Ingredients
2 ripe avocados
1 Tablespoon lemon juice
2 grapefruit
1 small lettuce
1/4 cucumber
1/2 cup vinaigrette dressing
1/2 cup cooked shrimp
1/4 cup long grain rice
1 yellow bell pepper, seeded
salt and pepper

Directions:
Peel the avocados. Cut them in half and remove the stones. Cut the flesh in slices and pour on the lemon juice to prevent discoloration.Using a small sharp knife, cut a slice from grapefruit exposing the flesh. Cut round in strips removing all the white pith.

When the grapefruit are peeled and showing no pith, cut into each section between the membranes of each slice. At the end you will have segments of grapefruit without skin. Squeeze the juice of the membranes by hand over the fruit. Line individual dishes with washed, drained lettuce leaves and cucumber slices.

Pour some of the vinaigrette dressing over the grapefruit. Mix the cooked shrimps with the rice and dressing.
Cut the yellow bell pepper in thin strips, Retaining some for garnishing, chop the remainder and mix with the rice and shrimps. Season well.

Arrange shrimp and rice mixture in the dishes on the cucumber and lettuce. Top with sliced avocado and grapefruit. Garnish with bell pepper rings.

Chicken Satay and Grilled Broccoli (Two for One Post!)

Last weekend my brother, Ed, and his girlfriend, Jamila, came to DC to visit. We had an amazing time together all in all, but perhaps my favorite part of the trip was when we went out to my friend Nazo's boathouse to do some grilling and canoeing.

Ed and Jamila are great cooks; they have a garden where they grow fruits and vegetables and make all sorts of yummy homemade goodies whenever I see them. So naturally while they were here, we decided to join forces to have an amazing cookout. We found a couple of recipes and decided to divide and conquer the cooking and prep, then headed out to the river for some fun.

In this post I am going to include both the main dish and the side dish that we created. Both were delicious and I would definitely make them again!

Chicken Satay with Peanut Sauce

1. 3 plump lemongrass stalks—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
2. 2 large shallots, coarsely chopped
3. 2 large garlic cloves
4. 1/3 cup light brown sugar
5. 1 1/2 tablespoons ground coriander
6. 1 tablespoon ground cumin
7. 1/2 teaspoon ground turmeric
8. 2 tablespoons Asian fish sauce
9. 1 1/2 tablespoons kosher salt
10. 2 tablespoons canola oil, plus more for grilling
11. 4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

Make Dairy-Free Cinnamon Roll Waffles

 

PEANUT SAUCE

1. 1/4 cup canola oil
2. 4 medium shallots, thinly sliced (3/4 cup)
3. 2 garlic cloves, thinly sliced
4. 1 plump lemongrass stalk—bottom 8 inches only, outer layer removed, stalk cut into 2-inch lengths
5. 1 jalapeño, thinly sliced
6. 1 tablespoon minced fresh ginger
7. 1 1/2 cups unsalted roasted peanuts
8. 1/2 cup unsweetened coconut milk
9. 2 tablespoons light brown sugar
10. 3 tablespoons fresh lime juice
11. 2 tablespoons Asian fish sauce
12. 1 tablespoon soy sauce
13. Pinch of crushed red pepper

1. PREPARE THE SATAY In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
2. MEANWHILE, PREPARE THE PEANUT SAUCE In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
3. Scrape the peanut paste back into the saucepan and cook over low heat, stirring frequently, until very thick and the fat separates, about 20 minutes. The peanut sauce will turn a deeper shade of brown. Whisk in 1/2 cup of hot water until incorporated. Keep the peanut sauce warm over very low heat.
4. Light a grill and oil the grates. Grill the chicken skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce.   
   

Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco

1. 6 tablespoons unsalted butter, softened
2. Finely grated zest and juice of 1 lime
3. 1 tablespoon Tabasco Chipotle Sauce
4. 1 teaspoon honey
5. 1 garlic clove, finely grated on a Microplane
6. Salt
7. 4 heads of broccoli—stems trimmed, cut into large florets
8. Olive oil, for drizzling
9. 1 cup crumbled queso fresco(see Note)

Make Raspberry-Coconut Chocolate Cupcakes

 

1. In a bowl, stir the softened butter with the lime zest, lime juice, Tabasco, honey and garlic and season lightly with salt.
2. Light a grill. Drizzle the broccoli florets with olive oil and season with salt. Grill over moderately high heat, turning the florets occasionally, until crisp-tender and lightly charred, about 8 minutes.
3. Transfer the broccoli to a platter and toss with the lime butter. Garnish with the queso fresco and serve.

Braised Moroccan Chicken and Olives

Long time, no blog! As you might know, Shea spent about 4 months in Greenland, and I have to admit that during that time I ate a lot of pizza and take-out. I am SO happy he is home, and SO happy to back in the kitchen cooking together!

When Shea was gone I discovered the deliciousness and cheapness of chicken thighs, so I had to show them off to him when he got home. I found this recipe and thought it looked perfect. 

I didn't have persevered lemons, so I used fresh lemons instead. It still turned out delicious. It is a spicy recipe, so be careful with the cayenne if you don't like spice!

Braised Moroccan Chicken and Olives

Courtesy of Food52 at http://food52.com/recipes/1017-braised-moroccan-chicken-and-olives

Ingredients

• 2 tablespoons canola oil
• 2.5pounds chicken legs and thighs
• Kosher salt
• Black pepper
• 1 1/2cup small diced onion
• 1teaspoon minced ginger
• 1teaspoon minced garlic
• 1tablespoon ground coriander
• 1tablespoon ground cumin
• 1 1/2teaspoon paprika
• 1/2teaspoon turmeric
• 1/2teaspoon cayenne pepper
• 2-3cups chicken stock
• 1/4teaspoon saffron
• 1/2cup green olives, rinsed
• 2preserved lemons, pulp removed; rind cut into strips
• 2tablespoons chopped cilantro

1. Heat 2 tablespoons of oil in a Dutch oven or large, deep skillet or over medium high heat. Dry the chicken pieces and season them with salt and pepper. Place them in the skillet in batches and brown on all sides. Remove the chicken and place on a plate.
2. Add the onion to the skillet and cook until slightly softened. Add the ginger, garlic, coriander, cumin, paprika, turmeric and cayenne pepper and stir together. Add the chicken pieces and stir to coat with the spice mixture. Pour the chicken stock into the skillet so that 2/3 of the chicken is submerged. Add the saffron and stir to combine. Bring liquid to a simmer, cover the skillet and simmer on medium low heat 20-25 minutes. Add the olives and preserved lemons. Cover and cook another 10 minutes or until chicken is cooked through. Remove the chicken and turn the heat to high. Cook for another 6-8 minutes until sauce reduces slightly. Stir in the cilantro. Adjust seasoning to taste.
3. Serve chicken on a bed of couscous. Spoon sauce over the top. Garnish with cilantro.
   
   
   
   
   
   
   
   
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Braised Chicken Thighs with Onions and Bell Peppers

I was at the store the other day, and I saw that chicken thighs were on sale. I bought them thinking they looked yummy, and then searched for a recipe that would work for them. During my google search, I saw that there are tons of recipes online for chicken thighs, but this one looked both easy and delicious, so I gave it a try.

It turns out that I love chicken thighs! The thighs that I got were boneless and skinless (healthier), but still had that rich dark-meat flavor that I love. The thighs cooked in this method were perfectly juicy and tender, and the sauce that was a result of the braising liquid had a great mix of brightness and depth. This is definitely a recipe to try again!

Braised Chicken Thighs with Bell Peppers and Onions

Serves 4 to 6

6 to 8 boneless, skinless chicken thighs
Wondra or all-purpose flour, for dredging

Neutral cooking oil (such as canola, peanut, or safflower)

3 bell peppers, cored and cut into 1/4-inch strips (assorted colors)

1 large red onion, cut into 1/4-inch strips

3 - 4 large garlic cloves, peeled and smashed

1 teaspoon Dijon mustard

1/4 cup plus 1 tablespoon white wine vinegar, divided 

2 cups chicken stock

Kosher salt and freshly ground black pepper

Cooked white rice, to serve

Pat chicken thighs dry with paper towels. Dust the tops with a light coating of flour and season with salt and pepper. 

In a large braising dish or Dutch oven, heat a few glugs of oil over medium-high heat until shimmering and hot. Working in two batches, add the chicken—seasoned side down—and sear until golden, about 3 - 4 minutes. Before flipping, dust the other sides with flour and season with additional salt and pepper. Flip and continue searing. Remove to another plate and set aside.

Lower the heat to medium and add another tablespoon of oil if needed. Add the peppers, onions, garlic, and Dijon to the pan and cook until vegetables begin to soften, about 5 minutes. 

Increase the heat to high. Pour in 1/4 cup vinegar and cook until most of the liquid has evaporated, scraping the bottom of the pan to loosen any brown bits that have formed. Add the seared chicken and the chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook until chicken can easily be pulled apart with a fork, 30 - 35 minutes.

Transfer the chicken to another plate and tent with foil to keep warm. Add the remaining tablespoon vinegar to the cooking liquid. (If you love vinegar, add two.) Increase the heat to high and cook at a rapid boil until the sauce is thickened and reduced by half, about 10 minutes. Season with salt and pepper. Nestle the chicken back in the pan and cook until heated through. Serve with cooked white rice.