Aaaaand Let the Leftovers Begin!

So, Turkey Day is over.  How was yours?  I'm thankful that my sister-in-law let me take over her kitchen to make Thanksgiving dinner.  And it turned out very well!

Front to back:  Sherry & Molasses Glazed Carrots, Cinnamon & Star Anise Cranberry Sauce,  Ratatouille a la Remy, Herb-Roasted Turkey With Maple Gravy, Cranberry Apple Stuffing, mashed potatoes with parsnips, salad.  Yeah, I forgot the sweet potatoes.

Now the fun part begins!  What to do about leftovers.  While we're on the topic of mashed potatoes, that's the one item where I way overdo it with the leftovers.  I always forget that there are quite a few starches on the table, and the quantity of mashed potatoes consumed is reduced due to this fact.  What can we do?

Photo via the Food Network

• Potato pancakes  When I was a kid, my mom used to use leftover mashed potatoes to make potato pancakes for breakfast.  This recipe seems to approximate hers.  This one for cheesy mashed potato pancakes looks very promising too.
• Waffles  Okay, this is a new one I stumbled upon while researching this article.  But... wow.
• Shepherd's pie  Using them for a crust for shepherd's pie is great too.  You could make a traditional version, or use up some more leftovers by using turkey and sweet potatoes as well.  You could add in some of your green beans to that one, too.
• Pot pies  As a variant on the shepherd's pie idea, replace the crust of your favorite turkey pot pie recipe with a layer of mashed potatoes.
• Other starchy sides  Baked cheesy puffs or these creative spring rolls would be a great side to a dinner this week.

Photo via Joy the Baker

Thanksgiving Cometh

There's less than a week to go before Thanksgiving.  Has everyone gotten their menu settled?

Photo via wallconvert.com

I'd like to talk about what usually becomes a Thanksgiving afterthought:  the mashed potatoes.  On the Thanksgiving table, they're one of the least special items.  After all, we have them fairly often throughout the year, right?  So why are they supposed to be special on Thanksgiving?  Don't they almost have to be drowned out by the cranberry sauce and the stuffing?  No, I say!  They can hold their own!  By gosh, today they will be special!

Photo via About Food

But how?  What can make that starchy staple a standout?  Here are some tips:

• Wash the potatoes first.  Well.  Use a brush.  Then slice them into thin (maybe 1/4" to 1/2") disks.  They'll cook faster.
• Parsnips add complexity to the flavor of mashed potatoes.  Peel and slice them as thick as the potatoes, and boil then mash them together.
• Use a food mill to mash them.  That makes the smoothest potatoes.  That's how restaurants get that incredible texture.  It also makes peeling the potatoes first unnecessary.
• After you mash them, don't skimp on the salt and pepper.
• Put a complimentary flavor in with the potatoes.  For example, take 1/4 cup of the turkey drippings and mix them in with the potatoes.  If your stuffing is heavy on thyme or sage, put a hint of it in the potatoes too.  Other flavors that might compliment might be some mashed roasted garlic or a bit of horseradish.
• Fat makes mashed potatoes creamy.  Butter/margarine, sour cream, half and half, all are good options.  Of course, cheese is good (rumor has it that there is some amazing smoked cheddar at the store), or you could go all out.

Good luck with the potatoes!

Hey, This Isn't Parsley!

Yes, it kind of looks a little like parsley, but it's a very different flavor.  There have been plenty of times when I've been in a hurry and grabbed the wrong one.  And, I'll admit, planting them next to each other in the garden last year wasn't the brightest thing I've ever done.

Most of us know cilantro is chopped up and put in guacamole, but it plays a role in a much broader swath of world cuisine than most people realize.  Cilantro, also called coriander (yes, they're the same) is native from Southeast Asia all the way across Eurasia to Southern Europe and North Africa.  And from Southern Europe, such as Spain, cilantro migrated across the Atlantic to Latin America.  In addition to using the leaves, the seeds are toasted and ground to use as a spice.  That's what you likely have in your spice rack.

Photo via Food & Wine

So, basically follow the Equator from the Pacific coast of Asia west around the whole world and you'll find cilantro in the local cuisine.  For example:

• Bánh Xèo, Vietnamese crèpes stuffed with shrimp.  This is street food, which is always a great window into local food.
• Lots of Thai dishes, like this shrimp in coconut milk.
• Chicken Tikka Masala, while invented in the UK by an Indian restaurant, is attributed as Indian cuisine.
• Biryani is a rice dish that's more natively Indian.
• Persian dishes, like rice and yogurt.  Making a crusty layer of rice on the bottom of the dish and inverting it on top is the coolest thing I've discovered about Persian food.  It takes practice but it's fantastic.
• Ethiopian stews.  This lentil stew is one of my favorite dishes of all.
• Lots of different Moroccan tagines.  Like this one, this one, or this one.
• Spanish tapas, like these olives.
• Ropa vieja, rundown, and other Caribbean dishes.
• Various tacos, queso fundido, huevos rancheros, soups and lots of other Mexican dishes.
• Ceviche from Peru, and empanadas from everywhere across South America and southern Central America.
• And, of course, guacamole.  Try it with bacon, you'll be glad you did.

Apples, Apples, and More Apples

Image via Blogging for Apples

More talk about apples?  Yes!  There will be more baking apples in your box this week.  In addition, apples are on sale this weekend!  Just $1 per lb.  So, what to do with them?  Remember our initial discussion about fall crop share?  The idea isn't to try and use them all right away when you get them.  The idea is to put some of them up for the winter.

That's not to say that you can't use them now.  We've talked about apples quite a bit recently (see this and this and this), so you know there's a lot you can do.  When I get a whole big bunch of apples, though, I like to put up apple pie filling in quart jars.  Put one quart of canned apple pie filling, slice about 1-2 more fresh (or cellared) apples and a few pats of butter into a crust and bake.  Almost-instant apple pie.

So, without further ado,

Image via Food In Jars

Canned Apple Pie Filling
Ingredients

• 10 cups peeled, cored and sliced apples
• 2 1/4 cup apple cider
• 1 1/2 cups water
• 1/3 cup bottled lemon juice
• 1 1/2 cups sugar
• 1/4 cup Clear Jel
• 1 tablespoon cinnamon
• 3/4 teaspoon nutmeg (which is always better if you grate it fresh!)
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon cloves

Directions

1. Prepare a boiling water bath canner and 3 quart jars. Put new lids in a small saucepan and bring to a gentle simmer.
2. Bring a large pot of water to a boil and blanch the apple slices for 1 minute. Remove them from the pot and place them in a bowl of cold water with a splash of lemon juice in it.
3. In another pot, combine the apple cider, water, and lemon juice. Set over high heat. While it heats, whisk together the sugar, Clear Jel, cinnamon, nutmeg, ginger, and cloves.
4. Stream the sugar mixture into the water and juice, whisking well to incorporate without lumps. Bring a boil and cook, stirring constantly until it begins to thicken.
5. Once the canning medium has thickened, fold in the apples and remove it from the heat. Fill the jars, leaving a generous inch of headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 25 minutes.
6. When time is up, turn the heat off, remove the lid, and slide the pot to a cooler burner. Let the jars sit in the water overnight to cool.

Adapted from this recipe at Food In Jars.