Peanut Butter and Julie

Quinoa Cakes with Smoked Mozzarella and Vegetable Ragu

Today is supposed to be the day when I post my successfully completed and oh-so-beautiful looking Daring Baker's challenge results.  Supposed to.  There's just one problem.  Month after month I have a ball doing what I love to do in the kitchen, trying new recipes and learning new techniques, courtesy of the Daring Bakers.  At the end, not only do I have a pastry to be proud of, but I also have an average of (and I'm guessing here) 7,000 rich calories sitting on my kitchen counter with no place to go. 

I try to avoid keeping too many sweets around the house, but I also really hate to waste food by simply throwing out a cake just to prevent me from taking an innocent bite here and a barely noticeable sliver there, which is what usually ends up happening.  So, this month I decided to take one of my two "free passes," which permit DB members to skip a challenge, and for next month I will plan in advance so that my creation has a home.  Any takers out there?  Anyone?  First come, first serve (within the Las Vegas area, of course.  Buttercream doesn't ship well in August, sorry.)

If you are interested in seeing this month's challenge, then click on over to Mele Cotte, our esteemed host, and view her stunning interpretation of Carole Walters' Filbert Gateau with Praline Buttercream. 

For a twist of culinary irony, I decided to create a recipe that will not leave me with one iota of guilt after I devour every last bite.  Folks, it doesn't get much healthier than this.  I have been a quinoa fanatic ever since I started using it in recipes a few years ago.  With protein-rich grains a bit larger in size than couscous, I feel like I am getting a more substantial meal when I eat quinoa.  This recipe could easily be a satisfying vegetarian entree.  The vegetable ragu, with eggplant, tomatoes, and roasted red peppers, adds color and more nutrients, and even a small amount of the smoked mozzarella is recognizable with every bite.  These crisp cakes can also be downsized to serve as a side dish or appetizer.  Here are my additional tips for these protein-packed power grain cakes:

• Smoked mozzarella can usually be found alongside regular mozzarella in the cheese section of your grocery store, but if you can't find it, just use regular mozzarella.
• Make sure that the water has been completely absorbed by the quinoa prior to removing it from the heat, or the cakes will not hold together after unmolding.
• Eggplant is a vegetable with a high water content.  Tossing the eggplant with salt and then letting it sit helps to draw some of the water from the eggplant.
• Once the cakes are formed, they can be chilled for up to one day, covered.  The vegetable ragu (without the mozzarella and parsley) can also be prepared one day in advance and then chilled, covered.
• Be sure to rinse the quinoa well in a fine mesh sieve prior to cooking.  This helps to take off the residue from the bitter resin-like coating called saponin.

Quinoa Cakes with Smoked Mozzarella and Vegetable Ragu

Serves 4

Ingredients:

For the quinoa cakes:

1 1/2 cups water

1 cup quinoa, rinsed and drained

1 large egg

Extra-virgin olive oil

For the vegetable ragu

1 large eggplant, cut into 1/2-inch cubes

1 medium yellow onion, finely chopped

1 tablespoon minced garlic

1/2 teaspoon dried oregano

1/8 teaspoon crushed red pepper

3 tablespoons extra-virgin olive oil

1 cup grape tomatoes, halved

1/2 cup roasted red peppers, chopped

3/4 cup water

2 tablespoons chopped flat-leaf parsley

Salt and pepper to taste

1 cup diced smoked mozzarella

Prepare the quinoa cakes:  Bring the water and 1 teaspoon of salt to a boil in a medium saucepan.  Stir the quinoa into the boiling water and return it to a boil.  Simmer the quinoa, covered, until it is dry and the water has been absorbed, 20-30 minutes.  Remove the saucepan from the heat, season the quinoa with salt and pepper, and let it stand, covered, for 5 minutes.  Transfer the quinoa to a large bowl and cool, stirring occasionally, 10 minutes, then stir in the egg. 

Line a baking sheet with plastic wrap and spritz it with nonstick spray.  Spritz a 1-cup measuring cup with nonstick spray or lightly oil it.  Pack enough quinoa into the cup with a rubber spatula to fill it 2/3 full.  Unmold the quinoa onto the baking sheet and gently pat it into a 4-inch wide patty.  Make 3 more quinoa cakes, coating the measuring cup with oil or spray each time.  Chill the cakes, uncovered, for 15 minutes.

Prepare the topping: Toss the eggplant cubes with 1 teaspoon salt and place it in a colander to drain for 30 minutes.  Squeeze the eggplant to extract liquid and then pat it dry.

Cook the eggplant, onion, garlic, oregano, and crushed red pepper in the olive oil in a large skillet set over medium heat, covered, stirring occasionally, until softened, about 5 minutes.  Season with salt and pepper.

Stir in the tomatoes, roasted red peppers, and water and simmer, covered, stirring occasionally, until the eggplant is very tender and the mixture is thick, about 10 minutes.

Cook the quinoa cakes:  Heat 2 tablespoons of olive oil in a large skillet over medium heat.  Carefully add the quinoa cakes and cook, turning once carefully, until crisp and golden, 8 to 10 minutes total.  Transfer to plates.

Return the vegetable ragu to a simmer and stir in the parsley and half of the mozzarella, then simmer, stirring, until the cheese just begins to soften, about 45 seconds.  Spoon the ragu over the quinoa cakes and sprinkle with the remaining mozzarella.   

Southwestern Quinoa Salad

Last night we went to Table 34 for dinner--yes, again.  What can I say?  We like a reliable restaurant with consistently fresh and flavorful food.  From April-October, I always order the same entree, the Seared Alaskan Halibut with Mixed Greens, Chili-Mint Vinaigrette, and Fresh Melon, which is only available when halibut is fresh (they even call me as soon as it is back on the menu--pathetic, I know.)  While my main course selection is a no-brainer, I have a tough time choosing from my three favorite first courses.  Am I in the mood for their house-smoked salmon?  Mmmm, those figs wrapped in prosciutto were so good the last time I had them.  On the other hand, I sure do enjoy the quinoa salad with roasted mixed vegetables.

Well, last night I went with the sweet fresh figs wrapped in salty prosciutto and drizzled with balsamic reduction, which were outstanding.  The lady sitting behind me, however, ordered the quinoa, and it looked so delicious (I'm sure she appreciated having me stare at her food,) that I decided to make my own quinoa salad today, just to hold me over until our next visit.

I was actually quite surprised to hear the lady behind me ask the server "What's kwi-no-ah?"  Yes, I was eavesdropping too.  I thought that most people were now familiar with quinoa, but I am obviously mistaken, so here is Quinoa 101:  Quinoa, pronounced kee-nwah, is a high-protein, gluten-free grain, which looks like tiny flat discs.  Considered a "super crop" by the United Nations, quinoa has a nutty flavor, and it works very well in pilafs or as a base for a salad.  I like to use quinoa because it is light and fluffy, and it really absorbs dressings and flavors, such as the lime, olive oil, and cumin in this recipe.  This salad is filling enough to be a meal in itself, or you can serve it as a side dish for grilled chicken or fish. Here are some extra tips for this southwestern style salad:

• Quinoa can be found in the organic or health foods section of your grocery store, or it can occasionally be found with the pasta and rice.  Stores like Whole Foods usually carry it in the bulk bins.
• If you cannot find quinoa, then substitute couscous, bulgur (the base for tabbouleh), or any other grain.
• For variations on this salad, try adding some roasted corn kernels, minced jalapeno peppers, or mix in some crumbled feta or goat cheese.  Toasted pepitas would also be good.
• This salad will keep for 2-3 days in the refrigerator, tightly covered.

Southwestern Quinoa Salad

Serves 4-6

Ingredients:

Zest of 1 large lime

2 tablespoons fresh lime juice

3 tablespoons extra-virgin olive oil

2 teaspoons ground cumin

1 teaspoon sugar

1 cup uncooked quinoa

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can fire roasted diced tomatoes, drained

4 scallions, chopped

1/4 cup chopped fresh cilantro

In a large bowl, whisk together the lime zest, lime juice, olive oil, cumin, and sugar.  Season with salt and pepper.

Rinse the quinoa in cold water and drain in a fine mesh sieve.

Cook the quinoa in a pot of boiling salted water, uncovered, until almost tender, about 10 minutes.  Drain in the sieve and then set the sieve over the same pot with 1-inch of simmering water (water should not touch the bottom of the sieve.)  Cover the quinoa with a folded kitchen towel, and then cover the sieve with a lid (don't worry if the lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes.  Remove the pot from the heat and then remove the lid.  Let stand, still covered with the towel, 5 minutes.

Add the quinoa to the dressing and toss until the dressing is absorbed.  Stir in the remaining ingredients and season with salt and pepper.

Spicy Hunan Soba Noodles

I have never been much of a pasta eater.  For as filling as it is, I just don't find it to be all that exciting in flavor.  When dining at Italian restaurants, I usually go the cioppino or "fish del giorno" route.  If I happen to find myself at an establishment that only serves pasta dishes, I'll order the one that has the most "stuff" in the sauce, and then I'll proceed to pick out every last portobello, pepper, and tomato that I can find.  Come to think of it, next time I might as well just order a big bowl of sauce. 

Of course there are always exceptions, and in my case, these tend to come in the form of Asian noodle dishes, especially cold ones eaten as leftovers.  Consisting of bold ingredients such as soy sauce, roasted sesame oil, grated gingerroot, chili oil, and rice vinegar, the sauces in these recipes just seem to do a better job of seeping into the soba and udon noodles, as opposed to simply coating them.  After chilling for several hours, the flavors blend and intensify, a result so delicious that it's hard to not stand with the refrigerator door open, armed with a pair of chopsticks, and eat them straight from the container. 

Because it has been so hot here these past few days, the last thing that I wanted to do was head out the grill and cook over a fire.  This recipe was cool and light, and fairly healthy with the addition of crunchy raw carrots and peas.  We had it for dinner last night, but I was oh so happy to have the leftovers "chillin" in the fridge for today's lunch.  Here are a few extra tips for this spicy side:

• This recipe can easily be turned into a main course.  Top the noodles with roasted, shredded chicken, cooked shrimp, or thinly sliced grilled beef.  Sauteed tofu would also be a good addition for a vegetarian entree.
• In my opinion, these noodles taste even better the day after they are prepared, when the flavors have really had a chance to blend.
• If you want to up the vegetable ante on this dish, try adding some julienned red or yellow bell peppers, snow peas, bean sprouts, baby corn, or sliced mushrooms.
• Whole wheat or regular spaghetti can be substituted for the soba noodles.  Soba noodles are Asian buckwheat noodles, and they can usually be found in the Asian foods section of your grocery store.  This is also where you will find the chili oil and rice vinegar.

Spicy Hunan Soba Noodles

Serves 6 to 8

Ingredients:

10 ounces Asian soba noodles

1 1/2 tablespoons dark sesame oil

1/4 cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons sugar

1 tablespoon chili oil

2 teaspoons grated peeled gingerroot

3/4 cup frozen peas, thawed

3/4 cup julienned carrots

2 scallions, chopped

Cilantro

Chopped peanuts

Cook the soba noodles in a pot of boiling water according to package directions; drain.  Toss the noodle in a large bowl with the sesame oil until evenly coated.  Whisk the soy sauce, rice vinegar, sugar, chili oil, and gingerroot in a bowl.  Pour the soy sauce mixture over the noodles and toss to coat.  Chill, covered, for up to 24 hours.

About 2 hours prior to serving,  add the peas, carrots, and scallions to the noodles and toss to mix.  Chill and cover until ready to serve.  Just prior to serving, sprinkle with chopped peanuts and cilantro and toss to mix. 

Traditional Polenta (Soft or Set)

This recipe accompanies the Grilled Polenta, Prosciutto, and Portobello Salad.

Traditional Polenta

Serves 6 to 8 (makes 24 set pieces)

Ingredients:

10 cups cold water

1 heaping tablespoon coarse salt

1 large dried bay leaf

2 cups coarse ground polenta meal

Freshly ground black pepper

For soft polenta

2 tablespoons butter

Freshly grated Parmigiano-Reggiano

Put 6 cups of cold water, the salt, and the bay leaf into a large heavy stockpot, and bring to a boil.  Bring the remaining 4 cups to a simmer in a small saucepan over medium heat.  Add the polenta to the large pot in handfuls, whisking constantly until combined.  Reduce heat until only a couple of large bubbles appear at a time.

Whisk 2 ladlefuls of simmering water into the polenta and cook, stirring frequently with a wooden spoon or spatula, until the water has been absorbed, about 5 minutes.  Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until the polenta is creamy and just pulls away from the sides of the pot, about 45 minutes.

If not serving immediately, reduce the heat to the lowest setting, cover the pot, and keep warm until ready to serve (up to 1 hour).  Remove the bay leaf and season with salt and pepper.

For soft polenta:  Stir in the butter.  Top each serving with Parmigiano-Reggiano.

For set polenta:  Pour the polenta into a 13X9 inch baking dish.  Let stand until no longer steaming, about 10 minutes.  Refrigerate, uncovered, until cold and set, about 1 1/2 hours.  Cover with plastic wrap and refrigerate until ready to serve (up to 2 days).  Turn out the polenta onto a flat, clean surface.  Cut into 1 1/2 by 2 inch rectangles, about 24 pieces. 

Spicy Sesame Noodles

Some recipes just make you think of summer.  They're the ones that are nice and light, full of fresh colorful vegetables, and they would be perfect for bringing on a picnic.  Right about now, I think that we all could use one of these recipes to help combat the winter weather blues.  If it's not snowing where you are, then it's probably raining, and if it's not raining or snowing, then you're probably dealing with cold and biting wind.  Hopefully, on Groundhog Day at the end of next week, Punxsutawny Phil will have good news for us and spring will be just around the corner.  Until then, come in out of the cold, make yourself a fruity drink with a little umbrella, put on some Jimmy Buffett, and enjoy this summery Spicy Sesame Noodle salad. 

I love to make this salad because it is easy and versatile and it lasts for several days in the refrigerator.  I actually think that it tastes better the second day, when the flavors have really had a chance to blend.  It can be served as a side salad or light lunch, or you can add sliced grilled chicken to it and make it a meal.  It is also nice to be able to "mix and match" whichever fresh vegetable combination that you like (or need to use up!) because the dressing tastes great with them all.  Season it to your taste, using a bit less chili oil for a lower level of spice.  Here are just a few tips for these super simple sesame noodles:

• The noodles will keep for 3-4 days, tightly covered in the refrigerator.  They are also delicious served cold.
• Hot chili oil can be found in the Asian foods section of most grocery stores and at specialty Asian markets.  For a homemade substitute, simmer 2 teaspoons of crushed red pepper flakes in a combination of 1 cup canola or vegetable oil plus 2 tablespoons sesame oil over low heat for 5 minutes.  Cool completely and then transfer to a bottle or container and refrigerate for up to 1 month.
• Other ingredients that can be added to the salad include, but are certainly not limited to: sliced grilled chicken, beef, or pork, cooked shrimp, baby corn, snow peas, julienned cucumbers, sliced mushrooms, and julienned yellow or green peppers.  Try to use a colorful combination for presentation purposes.
• Instead of using the whole wheat spaghetti, try substituting egg noodles or soba noodles (Asian buckwheat noodles.)

Spicy Sesame Noodles

Served 4-6

Ingredients:

1 tablespoon peanut oil

2 tablespoons minced peeled fresh ginger

2 garlic cloves, minced

3 tablespoons dark sesame oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

1 1/2 tablespoons sugar

1 tablespoon hot chili oil

1 1/2 teaspoons salt

1 pound whole wheat spaghetti

12 green onions (scallions), thinly sliced

1 cup sugar snap peas, trimmed

1 red bell pepper, julienned

1 large carrot, peeled and julienned

1/2 cup coarsely chopped roasted peanuts

1/4 cup thinly sliced basil leaves

Heat the peanut oil in a small skillet over medium heat.  Add the ginger and garlic and saute for 1 minute.  Transfer to a large bowl.  Add the sesame oil, soy sauce, balsamic vinegar, sugar, chili oil, and salt; whisk to blend.

Bring a large pot of boiling salted water to a boil.  Cook the noodles according to the package directions until they are "al dente" or just tender, stirring occasionally.  Drain the noodles and rinse under cold water until cool.  Drain the water thoroughly and then transfer the noodles to the bowl containing the sauce.  Add the sliced green onions, sugar snap peas, and julienned pepper and toss to coat the noodles.  Let the mixture stand at room temperature until the noodles have absorbed the dressing, tossing occasionally, about 1 hour.  Stir in the peanuts and basil and toss again.  Season to taste with salt and pepper and serve at room temperature. 

Pistachio and Pomegranate Pilaf

Pomegranates are everywhere.  Ever since they were crowned the "Superfood of the 21st Century" a few years ago, pomegranates have been spotted in everything from fruit smoothies to Thanksgiving stuffing.  I have seen the bright red seeds mixed into gourmet chocolate bars,  gelato, salads, and sauces, and pomegranate juice, once carried exclusively by health food stores, can now be purchased at your local 7-11 in various sizes.  I would be willing to bet, however, that many people who are stocking up on these pomegranate products by the organic truckload could not even tell you what the health benefits of this ubiquitous fruit are (I couldn't until I did a little research.)   

Research reports that pomegranates are rich in vitamin C, antioxidants, and can also help to lower your "bad" cholesterol.  In addition, pomegranate juice, like aspirin, can help keep blood platelets from clumping together and forming unwanted clots.  These are just a few of the many potential benefits of eating pomegranates. 

One of the definite benefits of eating a pomegranate is that they are absolutely delicious.  The plump, juicy little seeds are a nice combination of sweet and tart.  Up until yesterday, I hadn't used them at all in my cooking, but let me tell you, after tasting this Pistachio-Pomegranate Pilaf, I think that I will be incorporating them often.  I am so glad that I made enough for leftovers--it was really wonderful and I can't wait to have it again.  There are so many flavors and textures going on at the same time with the salty, crunchy pistachios, the caramelized shallots, the two kinds of rice, and the juicy seeds.  In addition, as you can see from the photo, it's not bad to look at either!  With this recipe, I think that I have found my side dish for the next time I entertain.  I might even plan the whole meal around it--it's that good!  Here are some tips for perfect pilaf:

• If you are fortunate enough to live near a Trader Joe's, they sell the pomegranate seeds in little containers in their produce section (see photo below).  If you are making a full recipe, you will need two of these containers, but I only make half a recipe, since it makes so much.
• If you are using whole pomegranates, it is important to note that their juice stains (cutting boards too!), so be sure that you are not wearing your favorite outfit when you cut into them.  Work close to a sink or over a large bowl.
• To open and get the seeds out of a pomegranate, make a cut through the top and halfway through the pomegranate with a chef's knife.  Pry open the fruit the rest of the way with your fingers.  Make a second cut, again halfway through the fruit, and use your fingers to pry it open, so that you are left with four quarters of the pomegranate.  Working over a bowl, use your fingers to scoop out the seeds from the peel and the membrane.  Fill the bowl partially with water, and the seeds will sink to the bottom as the membranes float to the top.  Once you are done stripping the seeds from the skin, skim the membranes from the top of the water and strain the seeds.  Use immediately or store in an airtight container for 2-3 days.
• To make this recipe faster and easier, you can substitute a white and wild rice mixture for the separate wild and basmati rices.  Cook according to package directions and combine with the remaining ingredients.

Pistachio and Pomegranate Pilaf

Served 10-12

Ingredients:

4 tablespoons butter

5 tablespoons extra virgin olive oil

10 shallots, thinly sliced

1 1/2 cups wild rice

4 cups chicken stock

Kosher salt

1 cup basmati rice, soaked in cold water for 20 minutes and then rinsed

1 3/4 cups water

3 tablespoons sherry vinegar

1 tablespoon toasted sesame oil

Ground black pepper

1 3/4 cups pomegranate seeds (from about 2 pomegranates)

1 cup shelled pistachios, chopped

1 cup chopped flat-leaf parsley

Heat the butter and 1 tablespoon of the olive oil in a pot over medium heat.  Add the shallots and cook, stirring frequently, until golden, 12-14 minutes.  Transfer the shallots to a bowl and set aside.  Add the wild rice to the pot and stir for 1 minute.  Add the chicken stock and 1/2 teaspoon salt.  Bring to a boil and stir again.  Cover, reduce heat, and gently simmer until the grains burst, about 40 minutes.  Uncover and cook until the liquid has been almost completely absorbed, about 15 minutes more.  Set aside. 

Meanwhile, in a separate pot, heat 1 tablespoon olive oil over medium heat.  Add the basmati rice and stir for one minute.  Stir in the water and 1/2 teaspoon of salt and bring to a boil.  Cover, reduce heat, and gently simmer for 10 minutes.  Remove from the heat and let stand, covered, for 5 minutes.

Whisk the vinegar, sesame oil, remaining 3 tablespoons of olive oil, and salt and pepper to taste in a large bowl.  Gradually add the wild rice and basmati rice.  Add the shallots, pomegranate seeds, pistachios, and parsley and stir to mix well.  Season with salt and pepper and serve. 

Brussels Sprouts with Toasted Pine Nuts and Caramelized Shallots

O.K., so I know that this recipe is probably not the one that people are going to be flocking from all corners of the Internet to read.  I considered putting "chocolate" in the title, but that ended up making it entirely too long.  Brussels sprouts are one of those foods, like leeks or eggplant, that many people just assume that they don't like because of the funny name or appearance, or both.  Sounds like a bit of vegetable discrimination to me!   This year, I am giving you the assignment to convert at least one of your guests into a brussels sprouts believer.  Fortunately, I am providing you with the perfect dish with which to accomplish this task.

This recipe is really more of a brussels sprouts "hash" due to the fact that they are thinly sliced prior to cooking.  The toasty pine nuts, the caramelized shallots, and the sweet and sour combination of the sugar and vinegar make this a very complex tasting side dish, even though it doesn't take much time at all to prepare!  Here are my tips:

• Keep an eye on the pine nuts while they are toasting.  They burn very quickly.  I have had to throw out many batches over the years when I have tried to do too many things at once!
• If you don't have pine nuts, substitute walnuts or pecans.
• This is one dish that should be cooked just prior to eating for presentation purposes.  If the brussels sprouts sit too long, then they tend to wilt.  You can chop the shallots and brussels sprouts ahead of time or better yet, you can assign this job to one of your "sous-chefs!"
• If you want to customize this recipe a bit, a few suggestions would be to saute some chopped bacon prior to the brussels sprouts to infuse them with the bacon flavor, or to add some thinly sliced fennel to the shallots and caramelize both.  Fennel has almost a licorice flavor when raw, but roasted or sauteed it takes on a sweeter, but still very distinct, flavor.
• You can get away with cutting back on the butter in this recipe.  The end result is very rich!

Brussels Sprouts with Toasted Pine Nuts and Caramelized Shallots

Serves 8-10

Ingredients:

1/4 cup pine nuts

6 tablespoons butter, divided

1/2 pound shallots, peeled and thinly sliced

Kosher salt and ground black pepper

2 tablespoons apple cider vinegar

4 teaspoons sugar

1 1/2 pounds brussels sprouts, ends trimmed

3 tablespoons extra virgin olive oil

1 cup water

Preheat the oven to 350F degrees.  Toast the pine nuts in a shallow pan until they are a deep golden color, about 5 minutes.  Set aside to cool.

Melt 3 tablespoons butter in a large skillet over medium heat.  Add the shallots and sprinkle with salt and pepper.  Saute until soft and golden, about 10 minutes.  Add the vinegar and sugar.  Stir until the shallots are brown and glazed, about 3 minutes.  Transfer the shallots to a plate and wipe out the skillet.

Halve the brussels sprouts lengthwise.  Cut them lengthwise into thin (1/8 inch) slices.  Heat the oil in the large skillet over medium-high heat.  Add the sprouts and sprinkle them with salt and pepper.  Saute until they are brown at the edges, 6 minutes.  Add 1 cup of water and 3 tablespoons butter.  Saute until most of the water evaporates and the sprouts are tender but still bright green, about 3 minutes.  Add the reserved shallots and pine nuts and season with salt and pepper.

Potato, Parmesan, and Goat Cheese Gratin

I am not a big mashed potato fan.  I know, it's un-American.  I just think that there are so many better ways to prepare potatoes and, so often, mashed potatoes end up being bland, too starchy, or lost under that huge pool of butter.  So, I'm sorry to say that I will not be offering up my "Go-To Foolproof Super Amazing Mashed Potato Recipe".   Instead, here are three quick tips: Use a potato ricer, don't over-mix, and add fresh herbs and cheese for flavor.  Combinations like goat cheese and basil or Parmesan and rosemary would be quite good. 

If it is not written in stone that you must have mashed potatoes on your Thanksgiving table, I would like to offer up the following recipe, my Potato, Parmesan, and Goat Cheese Gratin.  Yes, it tastes as amazing as it sounds.   This dish is rich and elegant, unique, and not at all starchy or bland.  It can be made ahead of time, and, unlike mashed potatoes, still tastes great as a leftover.  It does require quite a bit of time in the oven, but you can bake it a few hours ahead of time and then just rewarm it prior to serving.  Here are my comments on this recipe:

• If you can find them, I think that the Yukon gold potatoes work better for this recipe.  In addition to their pretty color, they have a more buttery flavor and are less starchy.  I don't peel the potatoes for this recipe (too time consuming!).  The slices are so thin, that you barely notice the skin.  Just be certain to scrub them well prior to slicing!
• The best and easiest way to evenly slice the potatoes is with a handy little kitchen tool called a Mandoline.  I am assuming of course that you do not have a professional-grade slicer sitting on your kitchen counter.  There is a Mandoline pictured below.  It consists of two flat work surfaces, one of which can be adjusted, with a razor-sharp blade on the top layer.  A Mandoline helps to keep the slices uniform, which is important when baking or frying, so that pieces are done at the same time.  If you don't have one of these tools, just cut the potatoes as thinly and evenly as you possibly can with a very sharp knife. I have used both methods with tasty results.
• You can substitute dried rosemary, sage, or even Herbes de Provence for the dried thyme.
• The tomatoes can be optional in this recipe if you want it to be strictly potatoes.  I like them because they add a little bit of color and a different texture to the dish.
• I usually opt for the half and half as opposed to the heavy cream or whole milk.  I find that the heavy cream, true to its name, is too heavy, and the whole milk isn't rich enough.
• This recipe can be prepared one day ahead of time, up to the point of baking.  Let it sit at room temperature for an hour before putting in the oven.

Potato, Parmesan, and Goat Cheese Gratin

Serves 10-12

Ingredients:

8 tablespoons butter, melted

8 medium Yukon gold or russet potatoes

Salt and ground black pepper

1 tablespoon of dried thyme

2 cups crumbled goat cheese

1 1/3 cups grated Parmigiano-Reggiano

2 tomatoes, thinly sliced into 1/4 inch rounds

2 cups half and half, whole milk, or heavy cream

1 cup plain bread crumbs.

Preheat the oven to 400F degrees.  Brush a 9X13 inch baking dish with 2 tablespoons of the melted butter.  Slice the potatoes as thinly as possible, about 1/8 inch thick.  Using one-quarter of the sliced potatoes, arrange a layer on the bottom of the baking dish and top with a second layer.  Brush the potatoes lightly with some of the melted butter.  Sprinkle the potatoes with salt, pepper, a little bit of thyme, 2 tablespoons of the goat cheese, and 1/3 cup of the Parmesan.   

Using another quarter of the sliced potatoes, add two more layers and brush them with more butter.  Season with salt, pepper, and thyme, add 2 tablespoons goat cheese and 1/3 cup Parmesan.  Add a single layer of the sliced tomatoes and sprinkle with 2 more tablespoons of goat cheese, 1/3 cup Parmesan, thyme, salt and pepper.  Continue the process with another layer of potato slices, butter, seasoning and cheese.  Top with the remaining quarter of the potato slices and press the layers down with the palm of your hand to pack all of the ingredients together.  Brush with some of the melted butter and sprinkle with the seasonings and the remaining crumbled goat cheese.

Pour the milk/half and half/cream over the potatoes and then top them evenly with the bread crumbs.  Sprinkle with the remaining butter and bake, covered, 45-50 minutes.  Uncover and bake for 30-40 minutes longer, until bubbling and golden on top.  Let rest prior to serving, but serve warm!

Apple, Turkey Sausage, and Dried Cranberry Stuffing

Stuffing has a very long history, going back as far as the ancient Roman period.  An old Roman cookbook that was discovered contains recipes for stuffed chicken, hare, pig and dormouse.   Most of the recipes consisted of a selection of the following ingredients:  vegetables, herbs, spices, nut, spelt (a grain), liver, brains, and various other organ meats.  Sounds appetizing, doesn't it?  You will be relieved to know that my favorite stuffing recipe was adapted from one that was written over 2000 years later, so you will not be forced to aimlessly wander the aisles of your grocery store looking for spelt and brains.   Everyone seems to like this stuffing--even someone who claimed to hate celery and leeks,  but after I "forgot" to mention that they were in the stuffing, he ate two helpings (you know who you are!).  Incidentally, I just got up to take this stuffing out of the oven and it smells amazing.  My husband is going to be very happy with his dinner tonight.  I love this recipe because it is incredibly flavorful (many stuffings can be bland), pretty easy to make, and you can do most of it one day ahead of time.  It also tastes great as a leftover.  A few notes regarding the recipe:

• The stuffing can be prepared one day in advance up to the point just prior to adding the eggs.  Cover it and refrigerate.
• Leeks are the vegetables that resemble very large scallions.  It is very important to make sure that they are thoroughly washed before using as the layers can have dirt in between them.  Cut the leek lengthwise in half and then run under cold water, separating the layer to  wash.
• When slicing the leeks for this recipe, use the white and pale green parts only.
• The parsley that I always use for cooking is the Italian or flat-leaf  parsley and not the curly parsley that you typically see used as a garnish.  The Italian parsley has better flavor and texture.
• For the turkey sausage, you can buy either the sweet or the hot kind, depending on personal preference.  You can use pork sausage, but I find that turkey sausage has all of the flavor of pork sausage, but it produces less grease and has significantly fewer calories and fat. 
• This is a very forgiving recipe for substitutions and additions.  For the white bread, you might want to substitute whole grain, sourdough or ciabatta.   In place of the dried cranberries, you could try cherries and/or golden raisins (I like the color that the cranberries add though).  You can play around with the seasonings by adding some fresh sage or thyme.  I have also added some chopped and toasted pecans in the past for some extra crunch. 

Apple, Turkey Sausage, and Dried Cranberry Stuffing

Serves 12-14

Ingredients:

14 ounces white bread, cut into 3/4 inch cubes (about 10-12 cups)

1 pound Italian turkey sausage, casings removed

4 tablespoons butter

6 cups sliced leeks (about 3 large leeks)

1 pound tart green apples, cored and chopped

2 cups chopped celery with leaves

4 teaspoons poultry seasoning

1 cup dried cranberries

4 teaspoons chopped fresh rosemary

2/3 cup chopped fresh Italian parsley

3 eggs, lightly beaten

1 1/3 cups chicken broth

Preheat the oven to 350F degrees.  Scatter the bread cubes on a baking sheet and bake until slightly dry, about 15 minutes.  Cool completely.  Saute the sausages in a heavy large skillet over medium-high heat until they are cooked through and breaking up with a spatula or a fork as they cook, about 10 minutes.  Using a slotted spoon, transfer the sausage to a large bowl.  Pour off any drippings from the skillet.  Melt the butter in the same skillet over medium-high heat.  Add the leeks, apples, celery, and poultry seasoning to the skillet.  Saute until the leeks soften, about 8 minutes.  Mix in the dried cranberries and rosemary.  Add this mixture to the sausage, and then mix in the bread and parsley.  Season the stuffing to taste with salt and pepper.  Mix the eggs into the stuffing.

To bake the stuffing in a turkey: Fill the main turkey cavity with stuffing.  Mix enough chicken broth into the remaining stuffing to moisten it (approximately 3/4 cup broth, depending on the amount of remaining stuffing).  Spoon the remaining stuffing into a buttered baking dish.  Cover with buttered aluminum foil.  Bake the stuffing in a dish alongside the turkey until heated through, about 45 minutes.  Uncover the stuffing and bake until the top is golden brown, about 15 minutes more.

To bake all of the stuffing in a pan:  Preheat the oven to 350F degrees.  Butter a 15X10X2 inch baking dish.  Mix 1 1/3 cups broth into the stuffing.  Transfer the stuffing to the prepared dish.  Cover with buttered foil and bake until heated through, about 45 minutes.  Uncover and bake until the top is golden brown, about 15 minutes longer.   

Creamed Onions au Gratin

The first year that my husband and I celebrated Thanksgiving together, he asked me if we were going to have creamed onions.  I said, "Are we going to have what??"  I had never heard of them (we weren't big on creamed anything in my house growing up).  I was certain that they must have been the only family to ever put such a dish on their Thanksgiving table!  I told him that, although all of our guests would probably think it was a strange dish to serve, I would find a recipe for creamed onions and make it just for him.  On Thanksgiving day, when we all sat down at the table, one of our guests exclaimed "Creamed onions!  I love those!", and he proceeded to eat multiple servings.  I chose to avoid eye contact with my husband, not wanting to face his triumphant "told you so" look.  Since then, I have come to find out that creamed onions are a fairly common side dish for the holidays.   The problem is, that many of the recipes which I have found for them are extremely bland sounding, basically just cream and onions.  I always end up adding several ingredients to help to give them more personality.  The following recipe, with the addition of Sherry, 2 types of mustard, Herbes de Provence, and the bubbling cheese topping,  offers up lots of great flavors.  Even the creamed-onion "rookies" will ask for seconds!  Here are my notes for this recipe:

• I offer the option to use either fresh or frozen onions.  I strongly suggest using the frozen (and thawed) kind.  First of all, it will be far less expensive.  I paid about $2.50 for the frozen onions (C&W makes some in 14 ounce bags), and I would have ended up paying about $10 for the 2 pounds of fresh.  Secondly, using the frozen onions is much less labor intensive.  Peeling just one of those little guys can be a chore, so imaging peeling all 2 pounds of them.  Is your decision becoming easier????  You won't be able to tell the difference in the end.
• Herbes de Provence is an herb blend that consists of lavender, thyme, basil, and fennel.  If you don't have any on hand and don't want to purchase a jar (it can be a little pricey), then just use 2 teaspoons of dried thyme in its place.  Thyme is the predominant herb anyhow, so it will have a similar effect.  If you do want to purchase a jar, for future reference, Herbes de Provence tastes great in pan sauces for chicken or pork, sprinkled over root vegetables before roasting, or in soups.
• Do not use skim or 2% milk--it will not thicken as well.
• The creamed onions, without the cheese, can be made up to the point prior to broiling one day ahead.  Chill, uncovered, until cool, and then cover them.  Bring them to room temperature, and then reheat in a 400F degree oven for about 20 minutes before sprinkling with cheese and broiling.

Creamed Onions au Gratin

Makes 8 servings

2 pounds white pearl onions or 2 14-ounce bags frozen pearl onions

2 tablespoons butter

2 tablespoons flour

2 teaspoons Herbes de Provence

1 cup chicken broth

1 cup whole milk

1/4 cup Sherry

1 tablespoon whole grain mustard

1 tablespoon Dijon mustard

1/4 teaspoon grated nutmeg

Salt and pepper

1/2 cup grated Parmigiano-Reggiano

If using fresh pearl onions, cook onions in a large heavy pot of boiling water until tender, 25-30 minutes.  Drain the onions and cool to warm and then peel.  If using the frozen onions, thaw the onions completely by draining in a colander prior to proceeding.

Melt the butter in a large heavy pot over medium heat.  Add the flour and cook, stirring constantly, for 2 minutes.  Whisk in the Herbes de Provence, chicken stock, milk, and Sherry and cook, whisking frequently, until the mixture had thickened, about 8 minutes.  Whisk in the mustards, nutmeg, and 1/2 teaspoon each of salt and pepper.  Add the onions to the sauce and simmer for 5 minutes until thick.

Preheat the broiler.  Transfer the creamed onions to a baking dish and sprinkle them evenly with the cheese.  Broil 4-5 inches from the heat until the top is golden brown and bubbling, 4-5 minutes.