Thanksgiving: expectation vs. reality

Expectation: 

Alton Brown's thanksgiving turkey

perfect thanksgiving outfit

serve stuffing or bread pudding in tiny pumpkins 

very pretty table setting

french haricots verts 

warm apple cider with whipped cream and honeyed walnuts

pumpkin pie + apple pie

Reality: 

Alton Brown's thanksgiving turkey recipe + sweet potato casserole + asparagus + cranberry sauce + champagne glasses 

Emeril Lagasse's sweet potato casserole 

our thanksgiving table + my sister

pecan pie 

my plate of deliciousness 

Martinelli's sparkling cider, a thanksgiving tradition

Cheers!

Happy Thanksgiving! 

Dijon-Braised Brussels Sprouts

Thanksgiving has come faster than ever this year. Although the weather in Texas hardly reflects the holiday season, the aroma of cinnamon and a pumpkin pie baking in the oven is filling my house with holiday spirit. 

I recently made the most wonderful brussels sprouts from a recipe I found over at smitten kitchen.  My whole family was quick to agree that these would make it onto our Thanksgiving menu, and I couldn't be more excited to make and devour them tomorrow. 

Dijon Braised Brussels Sprouts adapted from Smitten Kitchen

INGREDIENTS:

1 pound brussels sprouts

1 tablespoon unsalted butter

1 tablespoon olive oil

Salt

Freshly ground black pepper

1/2 cup dry white wine

1 cup broth (chicken or vegetable)

2 to 3 shallots, peeled and thinly sliced

2 tablespoons heavy cream

1 tablespoon smooth dijon mustard

 Trim the brussels sprouts and halve lengthwise. In a large,  skillet heat the butter and oil over medium heat. Arrange the halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. If your sprouts don't fit in one layer, brown them in batches, then add them all back to the pan before continuing.

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low, cover the pot with a lid, and cook the sprouts until they can be pierced easily with the tip of a paring knife, about 15-20 minutes.

Remove the lid, and scoop out brussels, leaving the sauce behind. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brusselsand serve immediately.

Bon Appétit!

Fun: Some Nights

Fun: Some Nights 

Great music video.

A Peek inside my Lunchbox

After I finish my homework, practice piano, and get back from ballet class, my week nights don't conclude until I've packed my lunch for the next day. I take this task very seriously. After scouring pinterest for viable candidates recipes, I narrow down the choices to my top five and plan out which day of the week each recipe will correspond to. 

This bento lunch is a light collection of curried zucchini rollatini (filled with roasted red pepper and goat cheese), strawberries, and a mixed greens salad.

recipe via edible perspective

Curried Zucchini Rollatini

Ingredients: 

• 2 medium zucchinis
• 1 large red pepper
• 3oz creamy goat cheese
• 1 Tbsp curry powder
• 1 tsp oregano
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• salt + pepper
• olive oil

Preheat your grill or grilling skillet to about 350-400 degrees or medium-high. Once hot, lightly oil the pepper and place it on the grill on its side. Rotate 4 times for about 5 minutes per side. 

While the pepper is cooking, mix the spices together in a small bowl, except the salt + pepper.

Trim the ends and slice the zucchini lengthwise into about 1/8-1/4 inch thick slices. Lightly coat all of the zucchini strips in oil on both sides and then rub the spice mixture onto both sides of the strips. Sprinkle one side generously with salt and pepper and place the strips on the grill in a single layer for 5-7 minutes. Flip and grill the other side for another 3-5 minutes. Once the zucchini strips are golden brown remove them from the grill and let cool on a wire rack.

Remove the pepper and de-seed it, then slice into 1/2” x 1 1/2” slices. 

Once cooled, sprinkle the zucchini strips with goat cheese down the length of each strip and place one slice of roasted pepper at the end.

Then roll the strips and place seam side down.

Serve chilled or at room temp.