Thanksgiving in Italy

Thanksgiving is in a few days, and here I am, kitchenless, living in a hotel in a foreign country.  I have to say, I've gone back and forth about how we'll celebrate.  Should we go to an Italian restaurant claiming to make classic "American Thanksgiving fare"?  Should I take a cooking class that one of the local cooking schools is hosting to learn a way to "fuse" the Italian idea of Thanksgiving with American Thanksgiving?

Maybe this is me having a moment where I don't want to change my culture.  Thanksgiving is not an Italian holiday.  It's American.  I'm American.  So me, with my crazy American, individualist, marching to the beat of my own drummer mindset, will be celebrating Thanksgiving late this year- when I can cook it, and celebrate it, in a way that makes me and my family feel at home.  Until then, I'll just continue to enjoy Italian culture and their culinary expertise.

The truth is, I'm a thankful person.  I was raised by a small village of people (particulary my parents) who taught me that thankfulness and family are not something you celebrate on single days.  You should celebrate them and appreciate them often. 

I'll never forget our first Thanksgiving with Laela.  I was so exhausted (she was barely three months old), that there was no way this milk machine was going to throw a dinner together.  My parents, my husband, and our baby daughter got ourselves together for a simple Thanksgiving dinner that Abner's (the best bbq you could get in the Northeast until they so sadly closed) gloriously threw together for us.  It was a great Thanksgiving- in my Daddy's words: "We should be spending time together...not hiding in the kitchen."

That's what Thanksgiving is.  It's about your family.  It doesn't matter if you're risking your lives frying a turkey, baking pies, having pizza, or gorging on pizza.  It matters if you're being together.  So this year, be present.  Put down the damn phones.  Turn off the computers.  Spend time together.  I'm not giving advice on how to get everything out of the oven in time, or how to get it all hot simultaneously.  I'm telling you to genuinely be thankful for the gifts you have been given.

Thanksgiving Feast!

I thought it'd be fun to share some pictures of our Thanksgiving feast!

The star of the show, the Turkey:

Old Fashioned Macaroni and Cheese with Toasted Homemade Breadcrumbs:

Garlic Mashed Potatoes:

Honey Glazed Carrots:

Green Bean Casserole:

Sweet Potato Casserole:

Dressing:

Rolls:

Roasted Veggies:

The turkey only took 2 1/2 hours, so I had everything cooked and prepped while the turkey cooked, and then baked and cooked the things that needed to bake off and get reheated while the turkey rested for about 15 minutes.

For Christmas, I'm thinking of making beef bourguinon, but I'm not entirely sure yet.  My brother will be staying with us, and Kyle has a few days off, so I thought it'd be nice to make something really special.

Thanksgiving Hors d' oeuvres Made Easy!

I can't believe it's already Thanksgiving.  I feel like Laela just got done galloping to each house in her pink pony costume for Halloween, and here I am, sitting in front of the computer, with an apartment that smells like turkey brine and pumpkin pies.  It's really beginning to seem as if the holidays are getting moved up each year.

I have to say, living in South Carolina, and preparing for the holidays is much, much different than back home in PA.  For one thing, it was 75 degrees today.  Seriously?  The idea of turkeys and Christmas trees doesn't feel entirely right without a solid crisp to the air.  Secondly, this is our first holiday without our families, so there's going to be considerably less food (although, if Kyle gets his way, not much less food.)

While it's really difficult to be away from our loved ones for the holidays, it has been nice to have some much-needed family time.  Kyle's had the week off, and it's been really nice leisurely doing things together, instead of having to cram a lot into a small amount of time.

Since Kyle works in the kind of job where you can't really eat heavy meals or have hearty snacks, he had some requests for this week.  I thought, instead of sharing Thanksgiving recipes like I did last year, I'd share some quick and easy favorites that most people seem to buy boxed or canned.  It is possible to make a deliciously simple hors d' oeuvre without going to the freezer section.  Try it!
Pigs in a Blanket

You'll need:

• 1 package mini hotdogs, or cocktail wieners (I prefer the turkey- they're less fat and you really can't tell the difference.)
• 1 sheet of puff pastry (you can also use pre-made croissant pastry if you don't have the puff pastry- the instructions are the same, except that the triangles are already cut for you.)
• Cooking Spray

Instructions:

• Preheat your oven to 400 degrees.
• Most puff pastry is already sectioned into three strips.  Separate the three strips (or cut your pastry into three even strips.
• Take each strip of pastry and cut into three even squares.
• Cut each square into two triangles.
• Once you have triangled your puff pastry, take one triangle and one mini hot dog at a time, and roll the pastry triangle over the hot dog, starting with the larger end of the triangle.
• On a greased cookie sheet (just spray the sheet well with some cooking spray) place each pig in a blanket on the sheet, 2 inches apart on the cookie sheet.
• Bake for 15- 20 minutes, or until golden brown.
• Enjoy!!

*Sometimes, as a variation, I'll spread some mustard, brie, or place a small sprinkle of cheese inside the pastry before I roll it around the hot dog.  It makes for a really yummy treat!


Bacon and Cheese Stuffed Biscuits

You'll need:

• 6 oz cheddar and/or colby jack cheese
• 4 strips of cooked bacon, chopped
• 3 cups all purpose flour
• 4Tb baking powder
• 1Tb sugar
• 1tsp salt
• 3/4 cup butter
• 1 1/4 cups milk

Instructions:

• In a large bowl, stir together the flour, baking powder, salt, sugar and cream of tartar.  Pour mixture into a food processor.
• Add butter until the mixture resembles coarse crumbs.
• Pour ingredients into a bowl.
• Add milk all at once.
• Stir just until moistened.
• Turn dough out onto a lightly floured surface.
• Knead dough by gently pressing and folding for four to six strokes, or just until dough holds together.
• Don't over work your dough.  It doesn't have to look perfect.
• Pat or lightly roll dough until 3/4 inch thick.
• Cut the dough into 2 1/2 inch pieces (if using a knife or roll cutter, it helps to flour your implement)
• Using your thumb, press a small indent into the center of the roll.
• Place your cheese and crumbled bacon in the indented spot.
• Gently fold the roll around the bacon and cheese.  (Use about a teaspoon of cheese and bacon- overstuffing the roll will cause it to bubble out cheese and burn on your pan.)
• Place biscuits one inch apart on an ungreased baking sheet.
• Bake at 450 degrees for 10-12 minutes or until golden.
• Remove from baking sheet and serve immediately.
• Enjoy!!

**These biscuits are also amazing without the cheese and bacon!!

I know that these are some pretty starchy appetizers, but trust me, they're awesome!  If you're looking for something a tad healthier, try my spinach dip recipe using low fat mayo and sour cream.  Laela and Kyle scarf it up!!

Have an amazing Thanksgiving!!  And remember, it's just one day.  If you have to choose between being Martha Stewart, and spending time with your family- choose your family.  Enjoy the day.

Holiday Catch Up

My life has been a total whirlwind since Thanksgiving.  My daughter has become a delightfully fun wild thing, climbing furniture, running through the house, building things, playing with her "babies", running around parks, playgrounds and children's museums- basically just being your average toddler.  For me, it's been this really wonderful, exciting experience to get to be a part of her experiencing all these awesome things for the first time, like a few weeks ago when she went down the slide on her own, giggling and squeeling the entire way down with me cheering, having a silent heart attack as she went flying down the swirly slide.  I cherish these moments, and I'm so grateful that I get to stay home and have them with her.

On the home front, I guess I owe all of you a big catch up.  This new, fast moving toddler I've got over here has kept me from being on the computer much (she bangs on the keys every time I open it in front of her, and yes, she can reach the table), which has hindered my blogging.  Here's a quick catch up of some of my food-ventures...

Thanksgiving:

 

I made WAY too much food, but hey, we ate for over a week after!  These pictures don't really do all the food justice, but I was too tired after cooking to supervise how many or what kind of photos were taken.

Christmas 2010:

This is only the beginning...but here's what I made this past weekend:

Chocolate peanut butter drop cookies, peanut butter cookies, chewy surprise cookies, ginger cookies and chocolate chip:

Ginger Cookies:

Chewy Surprise:

 

I have also made macaroons and sugar cookies, but I haven't taken photos of them yet because the macaroons aren'd chocolate dipped yet and the sugar cookies are waiting to be decorated.  Check in Wednesday for more holiday treats!

Thanksgiving Prep and Some Chocolate Heaven

I don't know about you, but for us, the holidays mean houseguests.  For Thanksgiving, my mother-in-law and my sister-in-law are coming to stay, and they LOVE chocolate.  It must be genetic or something, because my husband is a chocoholic too.  When I saw this recipe, I knew my husband would swoon over this, so, as I said in my last post, when I made this and he loved it, I felt like it would be wrong to not share it with you guys, as well as our family when they visit.

As promised, here's the amazing chocolate pudding recipe from my Nigella Express cookbook (pg 311).  Best part?  The whole shabang, including the whipped cream, takes less than ten minutes to make.  And yes, you can eat it hot!

Budino Di Cioccolato

Ingredients:
1 cup whole milk
1/2 cup heavy cream
1/3 cup sugar
1 Tablespoon cornstarch
1/3 cup cocoa
2 Tablespoons boiling water
2 egg yolks
1 Teaspoon vanilla extract
2 oz dark chocolate, finely chopped

1. Put the kettle on to boil water, and warm the milk and cream together either in a saucepan or the microwave.
2. Put the sugar and cornstarch into another saucepan and sift in the cocoa.  Add the 2 tablespoons of boiling water and whisk to a paste.
3. Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, then the vanilla extract.
4. Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3-4 minutes until the mixture thickens- if it helps, think of a consistency like mayonnaise.
5. Take off the heat and whisk in the finely chopped chocolate before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.
6. Cover the tops of the cups with plastic wrap laying it directly on the pudding to stop a skin from forming, and then refrigerate once they are cooler.  Make sure they are not still fridge-cold when you serve them.  You can add a blog of cream on top if you like.

I made a bit of whipped cream for this.
Here's how you make it:

Whipped Cream

Pour some heavy cream into a bowl (a half cup or so- you don't have to be exact).  Grab your trusty mini whisk and whisk your cream until you start to see the swirls stay in the cream, and you can make soft peaks (kind of like when you're making meringue, but not quite as thick).  You don't want to overbeat it, otherwise you'll have butter instead of whipped cream.  Whisk in a splash of vanilla and touch of sugar (I didn't want to have it too sweet since the dessert is so decadent) and you're ready to top your pudding!

I hope that everyone has an amazing holiday!  Try to remember that it's your family, and even if they make you crazy, they're just happy that they don't have to deal with the stress of cooking!

*Tips on how to not go crazy on Thanksgiving:

• Use the Good Eats Turkey Recipe.  It really is the best one.  It shortens your cook time.  It makes a juicy turkey, and it really is simple to make.
• If you're like me, and you get on a Martha Stewart bender, give someone in your life permission to stop you if you're going too far.  Kyle stopped me from making brie and chive biscuits and a few other things because he knew I wouldn't be able to enjoy the time with family, and let's be real, that's what this entire day should be about.  It shouldn't just be me sweating in the kitchen!
• If your family has something that you make, that you can make with your eyes closed, then make it.  Even if Martha Stewart's celery root potato mash looks amazing, if you make the best mashed potatoes ever, don't reinvent the wheel when you've got a million things to do.
• The trick to getting everything out warm is this.  First, the things that you cook on the cooktop should either be reheated on the cooktop about five minutes before the turkey is done.  The turkey is going to need time to rest, so when you take out the turkey, you can pop in the things that you need to bake (mac and cheese, green bean casserole, sweet potato casserole and if you're making rolls, make them last).  Also, remember that you can cook most things in the casserole on the stovetop, and that they can set in the casserole dish in the oven quickly if most of the work is done for you.  (For instance, I think canned green beans are gross, so I use fresh ones for my casserole, and cook them in cream of chicken soup with fresh herbs.  Then I pop it in the oven with the onions on top so that it gets yummy crispy golden brown.)
• Before you cook one thing, make an ingredient list of EVERYTHING you're making.  Make sure you have everything you need so that you don't have to run around like a maniac and stress yourself out.  (I've done this, it stunk, I'm sure you've done it too.  Save yourself the trouble and really list out your recipes.)
• Designate a "cocktail maker".  I don't even mean for everyone else, I mean for you!  We're having wine and hot toddy's at our Thanksgiving, and my husband is on call to keep my toddy's coming!  If you don't drink, that's fine, just make sure you have someone to help you out when you need it- be it an errand runner, water glass filler, baby watcher...  You may be Superchef, but it doesn't mean you shouldn't have a minion, I mean assistant, for the day.

Happy gobbling!

Turkey Time is Coming!

I love Thanksgiving.  First of all, the food is always awesome (although I have to be honest, I always find myself wishing the Pilgrims and Indians had bonded over some steaks rather than turkeys), and I love having my family get together.  I'm super excited this year especially, since we're hosting Thanksgiving at our house!  Our menu consists of turkey, nicoise salad, cranberry sauce, sweet potato casserole, garlic mashed potatoes, roasted vegetables, green bean casserole, corn, peas, stuffing, honey glazed carrots, homemade corn bread, a hazelnut tart, and pumpkin pie.

I'm making the honey glazed carrots mainly because my Daddy doesn't like regular carrots.  He said something about liking sweet carrots, so hopefully he'll appreciate the effort!  Here is my honey glazed carrots recipe:

Ingredients:

• Salt
• 1 pound baby carrots
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley

Directions:
In a medium saucepan, bring water to a boil.  Add salt to the water.  Then add the carrots and cook until tender for 5 to 6 minutes.  Drain the carrots.  Toss the carrots back into the pan.  Add the butter, honey and lemon juice. Cook until a glaze coats the carrots (this should take about five minutes). Season with salt and pepper to taste and garnish with parsley.

Just as a side note, some easy ways to prepare for Thursday is to make things a few days ahead of time.  Today I made my onion dip, my pie crusts, and I organized all of my Thanksgiving ingredients and recipes.  I'm making my desserts on Tuesday, and almost all of my sides on Wednesday. Try to keep it simple so you don't make yourself crazy, and allow yourself to enjoy the day.

Wednesday, I'll share the pudding recipe I found in my Nigella Express cookbook.  My husband's exact words after his first bite were "Oh God."  After his second bite?  "This is NOT the Jello I grew up with!"
I'm planning on making this for my chocoholic mother-in-law when she comes in from the 'Burgh on Wednesday.