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Posts for November 22nd 2011
- Chocolate chip cookies are a classic that puts a smile on everybody's face.
- Use up leftover pumpkin purée and day-old bread to make a heartwarming and filling pumpkin bread pudding.
- Start up the fireplace and roast marshmallows (you can even roast them over an electric stove). S'mores are always a crowd-pleaser!
- If you have an ice cream machine and couple of hours before you want to serve dessert, use up your fresh cranberries in a refreshing cranberry sorbet.
- Shake up a bag of Muddy Buddies and munch on them the rest of the night.
- A simple pear crisp will finish off your Thanksgiving meal perfectly.
What are your Thanksgiving dessert plans?
I'm not deviating from the family tradition, so this year I'll be preparing an easy turkey roulade. Butterflied turkey breast is spread with a quick and dirty vegetable filling of shiitake mushrooms, artichokes, and onions, then it's rolled up, wrapped in prosciutto, baked until succulent and sliced into individual turkey pinwheels. It's hard to believe that all those elements take 15 minutes to prepare and just 90 minutes to cook, but it's true! Read ahead for an simple, speedy turkey breast recipe that's also elegant.
This year, we celebrated Thanksgiving a bit early with a special promotion: we asked you to vote for your favorite Thanksgiving side dish, main entrée, and dessert recipes from Whole Foods Market, with each vote going toward a donation to the Whole Kids Foundation. See our reader-chosen top picks for the Thanksgiving table when you keep clicking.
A mandoline works really well to slice the onions; otherwise, just slice them as thinly as you can by hand.
2 medium yellow onions, sliced very thinly
3 tablespoons olive oil
1/2 teaspoon salt
3 large sweet potatoes
3 tablespoons butter
- In a large sauté pan, heat olive oil over medium-low heat. Add sliced onions, and cook very slowly until onions are translucent or lightly browned, depending on your preference.
- In a large pot, boil sweet potatoes (whole, with skin on) until tender when pierced with a fork and skin begins to peel off. Remove from water, and let cool.
- Once sweet potatoes are cool enough to handle, cut off ends, and then cut potatoes into two-inch rounds.
- In another sauté pan, melt butter. Place sweet potato rounds cut-side down in the melted butter, and let cook until they begin to brown, about five minutes. Flip rounds over, and do the same on the other side.
- Assemble sweet potatoes in a single layer on a serving platter or a baking dish, and top with sautéed onions. Serve immediately or keep in a low-temperature oven to keep warm.
- Side Dishes, Vegetables
- Serves 6-8
4 ounces fresh shiitake mushrooms, finely diced
1 tablespoon chopped sweet onion
4 ounces thinly-sliced prosciutto
1/2 a boneless, skin-on turkey breast (about 1-1/2 pounds)
1/3 cup unsalted butter, softened
1/2 teaspoon dried thyme
4 ounces artichoke hearts, drained and finely chopped
- Preheat oven to 350ºF.
- In a medium bowl, combine the artichokes, shiitake mushrooms, and onion; set aside. With skin side down, cut a lengthwise slit through the thickest portion of turkey to within 1/2 inch of bottom. Open turkey breast so it lies flat; cover with plastic wrap or wax paper, then pound to 3/4-inch thickness.
- Remove and discard plastic; brush unsalted butter across turkey, then sprinkle evenly with dried thyme.
- Spoon vegetable mixture evenly across buttered turkey breast, leaving a half-inch border uncovered on all sides. (Don't mound the vegetable mixture, or the turkey will be difficult to roll.)
- Beginning at one end, roll the turkey like a jelly roll and tuck in any filling that tries to escape from the sides.
- Carefully wrap prosciutto slices around the turkey roll, overlapping if necessary to cover the entire outer skin of the turkey. Tie the roast firmly with kitchen twine every 2 inches.
- Place the roast on a foil-covered sheet pan. Bake, uncovered, until a meat thermometer reads 170ºF when inserted, about 1-1/4 to 1-1/2 hours. Cover and let stand 10 minutes before slicing.
Makes 8 1-1/2" thick slices (about 4 servings).
- Main Dishes, Poultry
- North American
Around my house, Thanksgiving calls for flavorful appetizers, Manhattan cocktails, a huge turkey to feed our giant clan, and several side dishes and desserts that we never do without. One of those flavorful appetizers is bruschetta topped with mushroom and melted brie. Fresh thyme – a lot of it – is a key component in this dish and the flavors of all the different components marry together so brilliantly, you'd swear you could skip the rest of the feast and munch on these all day. This appetizer is elegant and rustic at the same time. It's finger food, but it presents beautifully, making it a wonderful start to a Thanksgiving feast. Keep reading for the recipe!
- Simply brilliant: a Thanksgiving meatball with turkey, stuffing, and cranberries. — Saveur
- Tonight's episode of Chopped will feature White House chef Sam Kass. — Food Republic
- David Kinch of Manresa is GQ's chef of the year. — Eater SF
- Stanford University's offering freshmen a food-blogging course. — Grub Street SF
- Food geek/authority Harold McGee is totally against brining turkeys. — Diner's Journal
- How you can help the hungry this Thanksgiving. — Delish
- Momofuku Milk Bar's Thanksgiving croissant — also genius! — Serious Eats NY
Be sure to check out our troubleshooting tips if you struggle to get your cranberry sauce to jell.
12-ounce package of fresh cranberries, rinsed
Zest of 1 small orange
1 cup water
1 cup sugar
- In a small sauce pan, heat all of the ingredients together over medium-high heat until cranberries break down and gel, about 15 minutes.
- Remove from heat, cool to room temperature, then refrigerate until ready to serve.
Makes 1-1/2 to 2 cups.
- Condiments/Sauces, Jellies/Jams