Red Skin Potato Mash

Mashed potatoes are a staple of Thanksgiving. I usually have the usual russets or Yukon golds peeled, boiled, and mashed with butter and milk which are always good, but this year I wanted something just a bit more special. I had my choice of fingerlings, which are great for mashing, or red potatoes, which aren't quite as suited for mashing, but I think have a bit more flavor, from my CSA box. With copious amounts of milk and butter, these potatoes are unbelievably creamy, beautifully contrasted in texture by the potato skins and scallions. I typically don't make mashed potatoes this rich, but for a special occasion like Thanksgiving, they are absolutely perfect.


Red Skin Potato Mash
from Food and Wine

6 pounds red potatoes, scrubbed and cut into 2-inch chunks
Salt
2 sticks (1/2 pound) unsalted butter, softened
2 cups warmed milk
2 scallions, thinly sliced
Freshly ground pepper

1. Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot.

2. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper and serve.

Cranberry Turkey Nachos

While I always have a piece of turkey at Thanksgiving dinner, I'm actually a way bigger fan turkey as leftovers. I always have cold turkey sandwiches and maybe make some soup or casserole, but decided to get a little more creative this year with part of the leftovers. Continuing the tradition my dad and I started when I was a very little girl, I have a Packer snack with each Packer game, the first bite of which must be taken when the kicker's foot hits the ball on the initial kickoff. (Yes, I do enforce this rule, sometimes much to the dismay of those watching the game with me). With Thanksgiving leftovers I couldn't justify buying something for a Packer snack, so I needed to make something special with the leftover turkey. My first thought was nachos since I had tortilla chips, onions, salsa, and (plentiful) cheese, but then the creative juices started flowing and I came up with these cranberry turkey nachos. Cranberries and turkey go perfectly together and I'm a huge fan of Muenster and red onion grilled cheese sandwiches, so throwing those ingredients together with some sour cream and a tiny punch of horseradish was easy. If you're in the mood for conventional nachos this isn't likely to satisfy your craving, but are immensely satisfying if you're looking for something a bit different, and all of your taste buds with savory, sweet, tart, and tangy flavors. Not in the mood for nachos? This would also make a fantastic panini.

Cranberry Turkey Nachos
serves 1-2

1/2 c. coarsely chopped fresh cranberries
1 t. sugar (or to taste)
1/2 cup chopped cooked turkey
1/4 c. finely diced red onion
1/4 c. low fat sour cream
1/2 t. prepared horseradish
1/4 c. shredded Muenster cheese (or another good melting cheese)
1.5 oz. thick tortilla chips (I really like Frontera)

1. Toss chopped cranberries and sugar in a small bowl. Taste one the cranberries and add more sugar if needed. Set aside and allow to macerate while you prepare the other ingredients.

2. Combine turkey, onion, sour cream, and horseradish in a medium bowl and stir well to combine. Add the cranberries and stir until everything is evenly distributed.

3. Place tortilla chips on a plate or serving dish and top with the turkey mixture. Sprinkle cheese evenly over the top and melt either under the broiler (make sure you are using an oven safe dish) or in the microwave. Serve warm.

Pumpkin Pie

Thanksgiving isn't Thanksgiving without pumpkin pie. Although I like to experiment when cooking and baking, for holidays I'm mostly a traditionalist, so when I was looking for a pumpkin pie recipe for the Thanksgiving meal I was hosting, I went right for the trusty red-and-white checked wisdom that is the Better Homes and Gardens cookbook. There's a reason that book has been an indispensable kitchen resource for so many people, all the way from 1950s housewives to avid home cooks today.

Pumpkin pie is extremely easy to make with one exception-getting the pie from the counter to the oven without spilling the custard filling. Better Homes and Gardens recommends putting the pie shell on the oven rack and carefully filling the shell; I prefer to set the pie plate on a baking sheet, fill the shell, and very carefully transfer the pie to the oven so the oven temperature doesn't drop too much. Use whatever method works best for you, but I prefer having the pie on the cookie sheet so I can easily rotate it, ensuring even cooking.

Pumpkin Pie
from the Better Homes and Gardens Cookbook
serves 8

1 9-inch pie crust, homemade or store-bought
1 15-ounce can pumpkin (about 1 3/4 cups)
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, slightly beaten
3/4 cup half-and-half, light cream, and milk

1. Preheat oven to 375 degrees F. Prepare and roll out pastry for a single-crust pie. Line a 9-inch piece plate with the pastry circle and trim. Crimp edge as desired.

2. For filling, in a bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half; stir until just combined.

3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.

Almond Mocha Latte

Once I create or find a basic recipe that I think is a keeper, I immediately start experimenting. Because I'm hosting a Thanksgiving meal today, I'm missing my usual farmers' market trip that usually ends with an espresso drink and delicious pastry or muffin. I wanted to go a bit lighter on breakfast today, but still start the day off with a treat (and caffeine boost!) so I made a skim almond mocha latte, riffing on the Easy Mocha Latte I made earlier this week. It satisfied my sweet tooth and gave me the boost of energy I needed to start cooking and get last minute cleaning done before my guests arrive.

Almond Mocha Latte
serves 1

1 T. turbinado sugar
2 t. high quality cocoa powder (e.g. Ghiradelli)
2 shots hot espresso
8 oz. warm, frothed milk
1/4 t. pure almond extract
Whipped cream (optional)
Chocolate shavings (optional)

1. Add sugar and cocoa to a mug and stir to combine. Pour in hot espresso, stirring to dissolve the sugar and cocoa powder. Add the milk and almond extract, stirring thoroughly to combine. Top with whipped cream and chocolate shavings, if desired. Serve hot and enjoy a few minutes to yourself.

Banana Bread Oatmeal

Oatmeal is one of my favorite areas to experiment with right now. Oatmeal is healthy, filling, and can be prepared quickly on a weekday (quick oats in the microwave) or slowly enjoyed on the weekend (steel cut oats on the stove). It also doesn't take very much to take oatmeal from a plain-Jane meal to a delicious treat. If you're feeling a bit unhealthy after overindulging at your Thanksgiving feast, a hearty breakfast of oatmeal is a great way to get back on track. This oatmeal is healthy and full of flavor and will give you the energy to entertain or clean up after your guests, or venture out into the insanity of Black Friday shopping.

Banana Bread Oatmeal
serves 1

1/2 c. steel-cut oats, rolled oats, or quick oats
1 banana, cut in half
2 T. toasted chopped walnuts
1 T. honey
1/4 t. cinnamon
Milk, half-and-half, or cream, for serving

1.Cut one half of the banana into 1/4-inch thick slices on the bias. Mash the other half in a small bowl and set aside.
 
2. Prepare oatmeal according to package directions. Add mashed banana and stir thoroughly to combine. Top with sliced banana, walnuts, honey, and cinnamon. Pour milk over oatmeal and enjoy warm.

Easy Mocha Latte

If you're a huge fan of espresso drinks like me, you realize how much of a money pit that can be. At four to six dollars a piece, it's easy to spend way too much on these comforting cups of deliciousness. If you want to save money or just stay in your pajamas on the couch while enjoying a hot mocha, it's easy to make them at home. With winter fast on our heels, it's good to have an arsenal of hot drink recipes at the ready for relaxed weekend mornings or harried weekday mornings. And if you want to turn this into an evening treat, add a bit of Bailey's Irish Cream or whiskey.

Easy Mocha Latte
serves 1

1 T. turbinado sugar
2 t. high quality cocoa powder (e.g. Ghiradelli)
2 shots hot espresso
8 oz. warm, frothed whole milk (or 1%, 2%, or skim, if you like)
1/4 t. pure vanilla extract
Whipped cream (optional)
Chocolate shavings (optional)

1. Add sugar and cocoa to a mug and stir to combine. Pour in hot espresso, stirring to dissolve the sugar and cocoa powder. Add the milk and vanilla extract, stirring thoroughly to combine. Top with whipped cream and chocolate shavings, if desired. Serve hot and enjoy a few minutes to yourself.

Roasted Delicata Squash Soup

Although we've yet to have more than a few flurries of snow here in Madison, winter is definitely here (with the exception of one bizarre afternoon this week where it was 64 and thunderstorming). Few foods are more comforting in winter than soup. You can make soup out of pretty much anything, it's often largely hands-off, and you can make mass quantities with minimal effort, and like pizza and paninis, which I frequently experiment with, it's nearly infinitely customizable so I absolutely adore it.

I got three different kinds of squash in my CSA last week-delicata, acorn, and butternut; delicata is by far the one I have the least experience eating and cooking. But I do know is that squash is always good roasted, and I love a creamy squash soup (like Butternut Squash Bisque). I lightened up the original recipe, using whole milk instead of heavy cream, as I intended this dish to be a main dish. If serving this dish as a first course cream or half-and-half would be very appropriate and to make it even more special, add a few crumbled bacon bits to the top as a final garnish. Even in the more everyday form I present here, this soup is extremely creamy and satisfying and a welcome meal when coming home on a cold winter evening.

Roasted Delicata Squash Soup
adapted from Food and Wine
serves 4 

Three approximately 1-pound delicata squash, halved lengthwise and seeded
2 tablespoons salted butter
Salt and freshly ground pepper
1 small onion, chopped
3 cups vegetable stock, chicken stock or canned low-sodium broth
1 1/3 cups whole milk
1/4 cup crème fraîche or sour cream (optional)

 1. Preheat the oven to 350°. Set the squash, cut sides down, on a rimmed baking sheet lined with foil and sprayed with canola oil cooking spray. Roast the squash for 25 to 30 minutes, or until tender.

2. Melt butter in a large saucepan. Add the onion and cook over medium heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Scrape the flesh out of the squash and add it to the saucepan along with the stock and milk. Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.

3. Using an immersion blender, blend the soup until smooth. (Alternatively, blend in batches using a blender or food processor). Pass through a fine sieve or chinoise, if desired. Season to taste with salt and pepper, and top with crème fraîche or sour cream, if desired. Serve warm with a salad and piece of crusty bread.