For me, it is better to spend the holidays in a colder climate, so that I don't resent spending time indoors doing all the cooking and baking that go with the season.   Also, wonderful minestrone soup, roast duck and lamb ragu made using Mark Bittman's  recipe for braised lamb shanks are not exactly warm weather dishes.

My family loves an extended cocktail hour, grazing on appetizers.  Thus, I am always looking for low starch nibbles that won't fill everyone up to start a meal.  Those who eat here often know my faves, as I tend to repeat the "all stars".  Today I made one of those to take to my brother's and want to share, hoping someone will read and share their favorite low starch starter.  

Stuffed Mushrooms (adapted from an old Bon Appetit)

1 Tablespoon olive oil
24 large (about 2 in diameter, if you can find) crimini mushrooms, stems removed and chopped
1/2 medium fennel bulb, chopped fine
1/4 cup chopped drained oil-packed sun-dried tomatoes
3 large garlic cloves, chopped fine
1/3 cup parmesan cheese
1/3 cup Fontina, fresh Asiago or any other cheese that you think would go well with this
1/4 c chopped fresh basil or parsley
1 large egg

Heat oil in skillet over medium heat.  Add mushroom stems, fennel, tomatoes and garlic.  Saute until stems and fennel are tender and beginning to brown, about 12 minutes.  Transfer to bowl, let cool.  Mix in cheeses, basil/parsley, egg and salt and pepper to taste (don't forget that parmesan and sun dried tomatoes are salty).    Arrange mushroom caps on oiled rimmed baking sheet or pyrex dish and mound filling in mushroom cavities.  Bake at 350 about 25 minutes.   Can be prepared earlier in the day- cover and refrigerate until your guests are about to arrive.

Wishing all a wonderful, relaxing, healthful holiday season!  Hope to hear from you.  

Look Ma, No Recipe (recipe included)!

The best cookbooks and classes include great methods as well as yummy recipes.  Once you have the method down (check out Marcella's Kitchen, one of Marcella Hazan's indispensible cookbooks), you can take a chance and vary ingredients with consistent results.  Look ma, no recipe!

ApplesandOnions, a fave food blog (check them out!), offered a recipe yesterday for a quinoa salad made with T-day leftovers.  In that spirit, I am sharing a great, unusual quinoa salad/veggie dish (mine may be served hot or at room temp) that was originally sent to me by my dear friend Fred.  This is a healthful side or vegetarian main course and totally delish.

Quinoa and Spaghetti Squash with Feta Dill Dressing

1 spaghetti squash (1 squash holds a great deal of “spaghetti”, so buy as small as possible unless you’re feeding a crowd)

1 ½ cups quinoa (black, red or white- experiment, they are all good)

3 cups vegetable or chicken stock

1-2 cloves minced garlic (depending on your taste- I love garlic and have been accused of including it in everything except dessert)

1 Tablespoon lemon juice

1 – 3 Tablespoons olive oil  (I always go light on the oil)

1 -2 Tablespoons fresh dill, finely chopped, or 2 teaspoons dried dill

1/3 cup chopped feta cheese

Optional:  1/3 cup sliced almonds or other nuts)

1.  Preheat oven to 375.

2.  Prick the whole squash in several places, about 12 times, with a skewer or other sharp, pointed object.  Place whole squash on baking sheet on middle rack of oven, roast 1 hour (or less if you have a tiny squash).

3.  While squash is roasting, bring stock and quinoa to a boil in medium saucepan.  Reduce heat, cover, and cook until liquid is absorbed and quinoa is tender, 15-30 minutes.  Toss cooked quinoa with 1 Tablespoon olive oil.  Season to taste with salt and pepper (I always use freshly ground). 

4.  Combine garlic, lemon juice, dill, feta and oil, if using additional oil.

5.  When squash is baked and cool enough to handle, cut in half lengthwise, scoop out seeds and fibrous strings from the center and discard.

6.  Scrape prongs of a fork over the squash flesh to shred the pulp into spaghetti-like strands.  You should have 3-4 cups.

7.  In 4-6 serving bowls or dishes, divide quinoa, top with shredded squash and center a spoonful of dressing on top.

Bon Appetit!  

Please share your favorite recipes AND methods!

Post Turkey Day Trot

I have mused on joining the cacophony of bloggers for some time, hesitating to jump in due to laziness and a very real doubt that I have much worthwhile to add to the net noise.  My darling sister-in-law Rhonda gave me the final push when she urged me to start a blog during our T-day feast.  I shared my strategy for keeping cut flowers fresh (I bought them on Tuesday, arranged them in vases and kept them in the garage, where the cool temperatures kept them beautiful for Thursday evening).


I subscribe to many great blogs (which I will share) and some others of varying interest.  I hope that this will be less about my thoughts and more about sharing- I hope that all who take the time to take a look will share their tips, thoughts, strategies and resources, so that this blog will become another resource for my friends, family and community.


So- with T-day fresh in everyone's mind, please share!   Your successes, failures to avoid, ideas for next year.  These are mine:


1.  You can never make enough stuffing.


2.  Dry brining is my new favorite way to season the turkey.  It has the added advantage of requiring you to clean and dress the turkey at least 2 days prior to Thanksgiving (one more job done ahead).


3.  As with chicken, I cook my turkey upside down until the last 30-45 minutes.  It keeps the breast meat moist without adding fat.  Just get a couple of oven mitts dirty- it's worth it!


4.  Don't make a turkey over 16 lbs.  They don't cook as evenly and they aren't as tender as smaller birds.  Make 2 if you need more.


I am always on the lookout for appetizers that don't include any starch, as the T-day meal is overloaded with potatoes, stuffing, and pies.  I always end up making stuffed mushrooms and smoked salmon on endive leaves, but would love to hear some other ideas!  


Let me know what you think- and please, be brutally honest!  I am.