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Happy Thanksgiving

Here are a couple of the recipes I’ll be making for tomorrow’s Thanksgiving feast. Lucky us: The ingredients we’re using are fresh from our CSA’s (Hog Back’s Farm) last delivery of the year…yesterday.

Brussels Sprouts

Brussels sprouts with pancetta

Brussels Sprouts with Pancetta

Recipe courtesy Giada De Laurentiis (Food Network)

4 servings

Ingredients

  • 1 pound fresh Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 3 ounces paper-thin slices pancetta, coarsely chopped
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 3/4 cup low-salt chicken broth

Directions

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Squash coconut milk soup

Curried Winter Squash Soup

This recipe comes from one of my very favorite food blogs, La Tartine Gourmande. I have made this soup MANY times, with various adaptations…whatever squash type I have on hand (usually butternut) instead of the red kuri, no clams, and a walnut pesto or raw pepitas and freshly-grated parmesan cheese as optional garnishes. This dish offers a wonderful hit of curry and creaminess for family and friends who can’t have dairy. Lots of fresh parsley is essential.

Curried Winter Squash Soup with Red Lentil, Coconut Milk and Clams

(For 4 people)

For the soup:

  • 1 lb 2 oz red kuri squash, seeded and diced
  • 4 carrots, peeled and diced (5 oz)
  • 1 leek, white part only, chopped
  • 1 celery branch, chopped
  • 1 zucchini (7 oz), cut in pieces
  • 3 cups water
  • 1/2 cup (3.5 oz) red lentils
  • 1 shallot, chopped
  • 1 tsp ground curry
  • 1/2 tsp ground cumin
  • 3/4 + 1/8 cups coconut milk
  • A splash white wine
  • 20 clams (about 4 to 5 clams per person)
  • Chopped parsley
  • 2 Tbsp olive oil
  • Salt and pepper

For the tartines:

  • Slices of baguette, or a bread of your choice
  • Olive oil, to brush
  • Fresh thyme, chopped
  • Manchego cheese, grated

Steps:

  • In a large pot, heat 2 Tbsp olive oil. Add the shallot, leek and celery. Sweat for 2 minutes, until soft, making sure that the vegetables never brown. Then add the ground cumin and curry, and cook for 1 minute until fragrant.
  • Add the rest of the vegetables and continue to cook for 5 minutes.
  • Add the water, salt and pepper and simmer, covered, for 20 minutes, until all the vegetables are soft.
  • Mix the soup. Check the seasoning, and add the coconut milk. Keep warm.
  • In the meantime, cook the red lentils (1/2 cup lentils requires 1.5 cups water, plus salt; cook until soft, most of the water will be absorbed; set aside).
  • Cook the clams with a splash of white wine on high heat, covered, until they are open; set aside.
  • Add the lentils to the soup; mix well.
  • To make the tartines, brush slices of baguette (or another rustic bread) with olive oil. Sprinkle with thyme and grated cheese, and place under the broil for a few minutes, to brown slightly.

Ladle the soup in a bowl. Add the clams and parsley, extra grated Manchego cheese, and serve with the tartines.