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Come Party With Me: Potluck Thanksgiving - Menu

partysugar — Tue, 03 Nov 2009 07:50:39 -0800

Cooking an entire Thanksgiving meal is quite a hefty task. Not only does it require culinary expertise, but it also involves lots of planning. To help shoulder part of the burden and cut the budget, many people like to throw or attend a potluck Thanksgiving.

Usually the person hosting is in charge of the turkey. They should also assign side dishes - that way you won't end up with seven sweet potato casseroles and no cranberry sauce - and coordinate a cooking schedule.

If you're a guest at a potluck on Thanksgiving, be sure to ask the hostess what you should bring.

Select a side dish that can be made almost entirely in advance and put it together the morning of the big day. Communicate with the hostess and explain that your dish needs a certain amount of time in the oven or microwave. To see my recipe suggestions - like herb-roasted turkey, fennel and potato puree, sausage and apple stuffing, and cranberry ginger relish - for hosting and attending a potluck Thanksgiving, read more.

Herb-Roasted Turkey With Maple Gravy
From Food & Wine

Ingredients

One 18-pound turkey
1 head of garlic, halved horizontally
1 medium onion, quartered
20 sage sprigs
20 thyme sprigs
20 parsley sprigs
Salt and freshly ground pepper
3 cups turkey stock
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons maple syrup

Directions

Preheat the oven to 350°. Rinse the turkey inside and out and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs. Season inside and outside with salt and pepper. Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes.
Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat. Set the roasting pan over 2 burners on high heat until sizzling. Add 1 cup of the turkey stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.
In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute. Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 minutes. Stir in the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.

Serves 10.

Notes: Roast the bird for 20 minutes per pound for a stuffed turkey and 16 minutes per pound for an unstuffed one. The bird is done when an instant-read thermometer inserted in the thickest part of a thigh registers between 160° and 180° and the juices run clear. The USDA specifies that cooking poultry to 180° will kill all bacteria that can cause illness. Remove the turkey from the oven when its temperature is 10 degrees lower than desired; the temperature will rise by 5 to 10 degrees as the bird rests.

You’ll need plenty of turkey stock or canned low-sodium chicken broth and roasting pan juices to make enough gravy. To get lots of pan juices, roast your turkey at 350° and baste with some stock; if the bird does not seem to brown adequately, you can always raise the oven temperature during the last half hour for faster browning. If your gravy is too thin, simply make a smooth paste with equal parts flour and unsalted butter, a mixture known in French as beurre manié (mon-YAY). Bring the gravy to a boil and whisk in bits of the paste until you get the thickness you desire. If your gravy seems too thick, gradually whisk in more stock.

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Yukon Gold and Fennel Puree With Rosemary Butter
From Bon Appétit

Ingredients

3 large fresh fennel bulbs (about 2 1/4 pounds total), trimmed, quartered through core, center core trimmed and discarded, cut into 3/4-inch pieces
1 medium onion, cut into 3/4-inch pieces (about 1 3/4 cups)
3 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt, divided
3 pounds Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces
1/2 cup (1 stick) butter
1 1/2 tablespoons chopped fresh rosemary
1/2 cup crème fraîche

Directions

Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper.
Combine fennel, onion, oil, and 1 teaspoon sea salt in large bowl; toss. Spread in single layer on prepared baking sheet; sprinkle with pepper. Roast until fennel and onion are very tender, about 1 hour 15 minutes. Cool slightly. Transfer fennel mixture to processor and puree until almost smooth.
Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Cool slightly. Place in large bowl and mash with potato masher until smooth. Mix in fennel puree.
Melt butter with rosemary and 1 teaspoon sea salt in small saucepan over medium heat.
Stir butter mixture into fennel-potato puree. Mix in crème fraîche. Season to taste with more pepper and salt, if desired. Can be made 6 hours ahead. Transfer puree to large microwave-safe bowl. Cover with plastic wrap. Chill. Before serving, microwave on high until heated through, about 4 minutes.

Serves 8-10.

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Sausage, Dried Cranberry, and Apple Stuffing
From The Hearty Boys

Ingredients

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Directions

Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl.
Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes.
Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

Serves 8-10.

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Cranberry-Ginger Relish
From Martha Stewart

Ingredients

1 bag (12 ounces) fresh or frozen cranberries
1 cup sugar
1 tablespoon grated fresh ginger
2 tablespoons sherry vinegar or red-wine vinegar

Directions

In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days).

Serves 8.

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In Season: Fennel

YumSugar — Wed, 28 Oct 2009 15:00:09 -0700

It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come. Select sturdy bulbs that are firm and free of blemishes, with vibrant, healthy fronds. Store in a plastic bag in the refrigerator, for use within 3 to 5 days. Before preparing, trim the vegetable of any discolored or tough outer layers. Discover your favorite way to use it when you read more.

Fast & Easy Dinner: Steak With Fennel, Lemon, and Mozzarella

partysugar — Fri, 07 Aug 2009 08:30:11 -0700

If you're sick and tired of the average steak dinner, consider giving this creative recipe a whirl. The preparation is simple and straightforward grilling, but the combination of ingredients - tri-tip, fennel, lemons, and mozzarella - is out of the ordinary and unexpected. Each element serves a purpose: the hearty, charred steak is juicy, the anise-flavored fennel is crunchy, the soft, melted cheese is creamy, and the tangy, caramelized lemon is sour. It makes for an exciting meal that comes together in just 20 minutes. Pour a glass of wine and let the weekend begin! For the recipe please, read more.

Steak With Fennel, Lemon, and Mozzarella
From Real Simple

Ingredients

1 1/2 pounds tri-tip or sirloin steak, cut into 4 pieces
kosher salt and black pepper
1 fennel bulb, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
1 lemon, thinly sliced
1 tablespoon fresh thyme
8 ounces fresh mozzarella, sliced

Directions

Heat grill to medium-high. Season the steak with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare.
Meanwhile, in a bowl, gently toss the fennel, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until just tender, 5 to 6 minutes; transfer back to the bowl.
Grill the lemon slices until slightly charred, 1 to 2 minutes per side. Toss the lemons with the fennel and thyme. Serve with the steak and mozzarella.

Serves 4.

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Monday's Leftovers: Warm Kielbasa and Lentil Salad

YumSugar — Mon, 16 Mar 2009 07:50:10 -0700

In Poland, pork sausage - like yesterday's leftover kielbasa - is traditionally served with fried onions, sautéed pierogi dumplings, or potatoes, but if you're looking for something that's a little lighter, consider an unusual kielbasa and lentil salad.

Here, the kielbasa is drained of most of its fat, combined with tender lentils and skillet-browned fennel, tossed in a mustard vinaigrette, and served with crunchy frisée leaves. Make this nutritious salad alternative when you read more.

Warm Kielbasa and Lentil Salad
From Bon Appétit

Ingredients

1 1-pound package dried lentils
3 carrots, peeled, thinly sliced
2 celery stalks, chopped
2 teaspoons salt
1/3 cup malt vinegar or apple cider vinegar
2 tablespoons coarse-grained Dijon mustard
1 1/2 teaspoons sugar
2 tablespoons plus 1/2 cup olive oil
1 pound fully cooked smoked kielbasa sausage, thinly sliced
3 garlic cloves, peeled, flattened
1 large fennel bulb with fronds, bulb and fronds chopped and reserved separately
5 green onions, chopped
2 heads frisée lettuce or 1 large head curly endive, separated into leaves

Directions

Place lentils, carrots and celery in heavy large saucepan. Add enough cold water to cover. Stir in salt and bring to boil. Reduce heat, cover and simmer until lentils are just tender, about 20 minutes. Drain. Transfer lentil mixture to bowl.
Meanwhile, whisk vinegar, mustard and sugar in small bowl to blend; set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add kielbasa and sauté until brown, about 5 minutes. Using slotted spoon, transfer to paper towels. Cover to keep warm.
Pour off any fat from skillet and discard. Add remaining 1/2 cup oil to skillet; heat over medium heat. Add garlic and stir until golden, about 2 minutes. Discard garlic. Add fennel bulb to skillet and sauté until crisp-tender, about 4 minutes. Add green onions and stir 1 minute. Whisk in vinegar mixture and bring to boil. Pour fennel mixture over lentils. Toss to coat. Season with salt and pepper.
Line large shallow bowl with frisée leaves. Spoon in lentil salad. Arrange kielbasa slices atop lentils. Sprinkle with chopped fennel fronds and serve.

Serves 6 as a first course, or 4 as a main course.

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Monday's Leftovers: Fennel and Orzo Salad With Dill Pesto

YumSugar — Mon, 08 Dec 2008 07:45:18 -0800

I've been trying to figure out what to make with leftover fennel, and I've finally found the perfect recipe. It highlights the sweet, delicate notes of anise in fennel and the grassy, lemony scent of dill. This dish can be easily modified: Add protein with chicken, another textural element with cubes of ricotta salata, and crunch with almond slivers. To put the salad together, read more.

Fennel and Orzo Salad With Dill Pesto
From Bon Appétit

Ingredients

8 ounces green beans, trimmed
8 ounces orzo (1 1/4 cups)
2/3 cup (packed) chopped fresh dill
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb

Directions

Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate.
Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

Serves 6.

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Sunday Slow Cooker: Barley Risotto With Fennel

YumSugar — Sun, 07 Dec 2008 06:00:00 -0800

To get through the craziness of the holidays, I've been employing my slow cooker. Today I'm feeling like something creamy and soothing, but I want it to be healthy and light, too. I wasn't sure that could be possible until I came across this risotto, which calls for barley instead of regular Arborio rice. Although the dish will be smooth from hours of simmering in broth, it'll also have a nice texture that's different from rice, along with the bright flavor of fennel. To make this, read more.

Barley Risotto With Fennel
From Eating Well

Ingredients

2 teaspoons fennel seeds
1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
1 cup pearl barley or short-grain brown rice
1 small carrot, finely chopped
1 large shallot, finely chopped
2 cloves garlic, minced
4 vegetable broth
1-1 1/2 cups water, divided
1/3 cup dry white wine
2 cups frozen French-cut green beans
1/2 cup grated Parmesan cheese
1/3 cup pitted oil-cured black olives, coarsely chopped
1 tablespoon freshly grated lemon zest
Freshly ground pepper to taste

Directions

Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan.
Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.
Shortly before serving, cook green beans according to package instructions and drain.
Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto.
Serve sprinkled with the chopped fennel fronds.

Serves 6.

Nutritional Information per 1-cup serving: 242 calories; 6 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 36 g carbohydrate; 10 g protein; 8 g fiber; 474 mg sodium; 330 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Selenium (20% dv), Vitamin C (15% dv)

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Sunday Slow Cooker: Fennel and Pear Chicken

YumSugar — Sun, 09 Nov 2008 06:00:40 -0800

If you're in search of a new chicken recipe and you love pears, then this slow-cooked meal is for you.

Dried pears, in combination with pear nectar, truly bring the fruit's nutty, fragrant flavor forward. Add in mildly sweet, herbaceous fennel, and you've got a timeless recipe.

To put this simple meal together, read more.

Fennel and Pear Chicken
From Better Homes and Gardens

Ingredients

1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
2 6- to 7-ounce jars (drained weight) sliced mushrooms, drained
1/2 cup coarsely snipped dried pears
2 tablespoons quick-cooking tapioca, finely ground
2-1/2 pounds skinless, boneless chicken thighs
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon cracked black pepper
1 cup pear nectar or apple juice
Hot cooked couscous or rice
Fennel tops (optional)

Directions

In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops.

Makes 6 servings.

Nutrition Facts: Calories 407, Total Fat (g) 7, Saturated Fat (g) 2, Cholesterol (mg) 157, Sodium (mg) 657, Carbohydrate (g) 41, Fiber (g) 4, Protein (g) 42

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Fast & Easy Dinner: Seared Salmon With Oranges and Fennel

partysugar — Tue, 28 Oct 2008 06:45:32 -0700

Have dinner on the table in minutes with this flavorful salmon dish. Select thin, six-ounce salmon fillets that are firm, but delicate. Once seared, the salmon takes on a buttery, melt-in-your mouth texture.

The fragrant sauce combines citrus juice with crisp fennel and salty olives. For a hearty meal, serve the salmon and vegetables atop couscous.

To look at the delicious recipe, read more.

Seared Salmon With Oranges and Fennel
From Everyday Food

Ingredients

2 navel oranges, peeled and segmented, plus 2 tablespoons fresh orange juice
1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
1/4 cup pitted green olives, halved
2 tablespoons fresh lemon juice
2 teaspoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets (6 ounces each)

Directions

In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently. Set aside.
In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cook until browned, about 3 minutes.
Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnish with fennel fronds, if desired.

Serves 4.

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Healthy Recipe: Poached Halibut with Fennel and Cauliflower

FitSugar — Sat, 05 Jul 2008 03:30:00 -0700

My first foray into poaching fish (Salmon with Yogurt Curry Sauce) was such a success I decided to branch out.

This poached halibut recipe is mild, lovely and features fennel, which is one of my favorite flavors. Halibut is a great fish to add to your diet. It is high in omega-3 fatty acids. However, since it is a large fish, its mercury levels can be high. It is recommended that pregnant women and nursing mothers limit their halibut consumption to once a month.

To see the recipe, just read more.

Poached Halibut with Fennel & Cauliflower
The World's Healthiest Foods

I am loving poached fish and this new recipe is wonderfully mild and cooling on a hot Summer's day.

Ingredients

One pound halibut steak cut into 8 to 12 pieces
1 tbs fresh lemon juice
1 cup chicken or vegetable broth
2 tbs dry white wine
1 medium sized onion cut in half and sliced medium thick
3 large carrot, sliced on diagonal
1 large head of cauliflower, cut into bite sized pieces
1 medium sized fennel bulb sliced medium thick
5 medium cloves garlic pressed or minced
salt and black pepper and lemon juice to taste
chopped fennel green tops for garnish

Directions

Slice onion and chop garlic and let sit for 5-10 minutes to bring out their hidden health-promoting properties.
Rub halibut with lemon juice and season with a little salt and pepper. Set aside.
Heat 2 tbs white wine in a large stainless steel skillet. Wet sauté onion in broth over medium heat for 5 minutes stirring frequently.
Add broth and carrots to pan. Simmer on medium heat for about 10 minutes covered.
Add cauliflower. Simmer on medium heat for 2 minutes.
Add fennel and garlic. Place halibut steaks on top and continue to cook covered for about 6 more minutes. Season with salt and pepper.
Serve halibut with vegetables and broth on rice or whole wheat cous-cous. Sprinkle with chopped fennel greens and a squeeze of lemon.

Serves 4
One serving, not including rice or couscous is about 250 calories.

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Try it! I think you will like it. This recipe is easy to make and not fishy at all. Even my girls liked it. Fish! My daughters ate fish!

Learn to Love: Fennel

FitSugar — Mon, 31 Mar 2008 07:30:00 -0700

You either love it or hate it. I am talking about the black licorice taste of fennel. Me? I love it and you should learn to love it too. This veggie, related to carrots, dill and coriander, is full of phytonutrients and antioxidants. Fennel's antioxidant make up is unique and contains nutrients that have been shown to reduce inflammation and to help prevent the occurrence of cancer in animal studies. It is also high in vitamin C, folate and fiber. Used in Mediterranean and Indian cooking, fennel is considered a digestive aid.

The entire plant, from the white bulb to the feathery green fronds, is edible. Chop up the fronds and toss them into a salad. The bulb is a great salad addition as well, but is also tasty when braised, sautéed, or roasted. Fennel seeds can be used as a rub for pork or chicken.

Fennel is in peak season right now, making it extra delicious, cheaper and more readily available. Bulbs can be kept for up to two weeks in the fridge. Try this beet and fennel salad tonight if you're curious to taste fennel but don't know what to do with it.

Do you love fennel or hate it? Share your fennel feelings in the comment section below.

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