Mashers That Take the Gravy

by Dara Schwartz on November 23, 2011

Thanksgiving Table, Side Three: Roasted Parsnip Mashed Potatoes
I confess. I’ve messed with the Thanksgiving mashed potatoes. The well-known buttery, creamy mashers we’ve all come to expect at our holiday tables has turned into one sweet mess. We can thank the pale-colored, carrot-looking root vegetable, the parsnip, for it’s sweet invasion. When roasting parsnips, their natural sugars caramelize, resulting in sweet, rich flavors. And when combined with our traditional cooking method of mashed potatoes, you get added flavor and texture. This side is one to please—your gravy will be jumping out of its boat. [click to continue…]

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Stepping It Up a Beet

by Dara Schwartz on November 22, 2011

Thanksgiving Table, Side Two: Roasted Beet and Apple Salad
Texture is a unique attribute that you can create in any dish. Finding that perfect balance in every bite can really take it up a notch. In this Thanksgiving salad, I’ve combined tender, roasted red and golden beets with crisp, tart apples to build a lovely harmony of texture, while creating a vibrant, visual appeal.

This is a great salad to kick off your Thanksgiving meal—Not only is it light and airy, it will be your colorful side centerpiece. [click to continue…]

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Thanksgiving Table

by Dara Schwartz on November 21, 2011

brown butter

Sassy Sides Take Center Stage
I’m a Thanksgiving traditionalist at heart. I admit, I get a little snobby about the Thanksgiving spread. If it doesn’t include Momma Schwartz’s stuffing of toasted, sliced bread loaves soaked in beef consomme, or the roasted turkey set early morning that was marinating for 24-hours in my father’s secret brine, you may be at risk of receiving some sassy attitude from my end. My plating rules are simple. The outer layer of the mashed potato circle must ooze into the stuffing, which overlaps the even ratio of white and dark carved slices of turkey meat, set up for the perfect gravy canal. These are the very flavors that have been branded on my palate as “Thanksgiving.”

As I honor my family tradition and the traditional ingredients that come with it, I’ve turned to sides to take the table. With a little pizzazz, you can take those very Thanksgiving ingredients we’ve come to love to a whole new level. I invite you to share the following recipes at your Thanksgiving table. This year, consider your sides and create new traditions with traditional ingredients. Just don’t mess with the bird or stuffing. [click to continue…]

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