Thanksgiving 101

Lucky for m, I don’t have to prepare anything for Thanksgiving {thanks, Aunt Nita!}.  If you do, I highly recommend this list of 101 Thanksgiving menu options by the New York Times’ Mark Bittman.

My faves…

  • #13:  13. Sauté sliced shallots in olive oil, then add chunks of butternut squash, some rosemary and chicken stock or water to cover. As the soup simmers, bake strips of prosciutto until crisp. Purée the soup, swirl in some cream if you like and serve topped with crumbled prosciutto.
  • #27. Cranberry Polenta Cakes: Make polenta with half milk, half water; stir in chopped fresh or dried cranberries. When thick, pour onto a sheet tray and let cool. Cut into squares and sauté or broil until slightly crisp. Drizzle with honey.
  • #59. Blanch thinly sliced potato and leeks until tender but not mushy; drain well. Layer the vegetables in an oiled or buttered baking dish, then top with a mixture of bread crumbs and lightly sautéed chopped bacon (some cheese mixed in is pretty good, too). Broil until golden brown. {I actually have leeks and potatoes at home right now – we might be eating this for dinner.}
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