Dishing on Thanksgiving

Thanksgiving dinner is my favorite meal to cook. I love everything about it - from planning it all the way to waking up on Friday morning to have turkey, stuffing and mashed potatoes for breakfast. The rude people in the grocery store who always block the aisle don't even bother me when I'm doing my Turkey Day shopping. The year we ate Thanksgiving dinner in a restaurant with Nerdy-Boy's family, I felt cheated. I now put my foot down and insist on Thanksgiving dinner at Chez Patton-Isenhour. I'm giddy with anticpation!

So, let's get busy here and dish some of the dishes that will be on our table.

Thanksgiving Sides - Creamy Corn and Chestnut Pudding

From the first Thanksgiving that Nerdy-Boy and I shared 10 years ago, I've been making the traditional green bean casserole because his mother told me it was one of his favorites.  I'm not a big fan and I really don't like cooking with canned soup products - gag me with a spoon.  But, I figger, he's such a good sport about trying new things, I can toss him this bean once a year.  Guess what -- last year when I mentioned "one of his favorites - green bean casserole" he looked at me like I had been smoking crack.  Now, it's no wonder that he often looks at me this way, but imagine my surprise when he did so in regards to green bean casserole.  Not one of his favorites, never has been and since I'm not making it again, never will be.

Instead, I'm going to be serving up this flavorful number.  As a child, corn pudding was my absolute must have for Thanksgiving.  My mother always made a special casserole just for the kids table.  The roasted chestnuts in this version make it right at home on the grown-up's table.  I found this recipe in the Nov 2008 edition of Bon Appetit and it was a big hit with our 14 guests last year.  Unlike the green bean casserole, there were no leftovers to feed the garbage monster a week later.

Up Next - an awesome alternative to pumpkin pie - Pumpkin Tiramisu.

Creamy Corn and Chestnut Pudding
6 Tbsps butter
1/2 c all-purpose flour
3 c half and half
5 c frozen corn kernals
1/4 finely chopped shallot
1 1/2 tsp salt
1/2 tsp cayenne pepper (I upped this to a full tsp to give it a little more flavor and kick)
1/2 tsp white pepper (ditto above)
1 7.25-oz to 7.41 jar whole steamed or roasted peeled chestnuts cut into 1/4 inch pieces
1/4 c chopped chives
6 large eggs

Melt butter in large saucepan over medium heat.  Add flour; whisk 1 minute.  Gradually whisk in half and half and bring to a boil.  Reduce heat to medium; stir constantly until mixture thickens slightly, about 3 minutes.  Add corn and next 4 ingredients; simmer 15 minutes to blend flavors, stirring often.  Remove from heat; stir in chestnuts and chives.  To this point, this can be done 1 day ahead of time and stored, covered.  Bring to room temperature before continuing.

Preheat oven to 375 degrees.  Butter 13x9x2 glass baking dish.  Whisk eggs 1 at a time into corn mixture.  Transfer to baking dish.  Bake until puffed and golden - approximately 45 minutes.

Butternut Squash Galette

A few weeks ago when I challenged myself to cook without a trip to the grocery I had this recipe that I found in Gourmet magazine in my que.  It's a perfect fall appetizer and surprisingly easy.  I think I'll have this ready when our guests arrive so that they have something to snack on while I get our fat bastard turkey on the table.

Butternut Squash Galette

For pastry:
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon chopped sage leaves
1/2 teaspoon fine sea salt
4 to 6 tablespoons ice-cold water
1 large egg, lightly beaten

For filling:
1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
1/2 teaspoon fine sea salt
3 tablespoons olive oil, divided
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled

Make dough:
Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make filling while dough chills:
Preheat oven to 500°F with rack in middle.

Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.

Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.

Make galette:
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

*Dough can be chilled up to one day. Filling can be made one day ahead, chilled and covered.

Pumpkin Tiramisu

A few years back, I found this recipe for Pumpkin Tiramisu - another easy Bon Appetit recipe.  There is such thing as too much pumpkin so we'll be taking a pass on the pumpkin pie at Chez Patton-Isenhour this in favor of this much more interesting alternative.

Pumpkin Tiramisu
1 1/2 c whipping cream
3/4 c sugar
1 8oz container of mascarpone cheese
1 can pure pumpkin (15-oz)
3/4 pumpkin pie spice
2 packages halved lady fingers
1/4 rum
2 oz crushed amaretti cookies

Beat whipping cream and sugar until peaks form.  Add mascarpone cheese, pumpkin and pumpkin pie spice.  Beat until smooth.

Line bottom of 9-in springform pan with 1 package of ladyfingers.  Sprinkle with half of the rum.  Spread half of the filling over the top.  Repeat.  Wrap tightly in plastic and then foil.  Refrigerate overnight.

To unmold, run knife around inside edge of pan.  Release pan sides.  Top with amaretti cookies.

White Chocolate, Raisin and Pumpkin Morsels

We had an open house at our office last week.  I made 6 dozen of these delectable little morsels and they were the first to go - like really fast.  That's a good indicator that there were a lot of gluttons in attendance or they were really good.  To be polite, I'm going with the latter.

These creamy white chocolate and chewy raisins in this cake-like cookie couldn't be any better if George Clooney were serving them to you naked.

I have a very large glass covered-jar that I like to keep filled during the holidays with sweet treats for guests - an idea I got from my friend Lyn.  The Pink Stove will be making a batch next week to herald the transistion from Thanksgiving to Christmas.

White Chocolate, Raisin and Pumpkin Morsels
2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter - softened
1 1/2 cups white sugar

1 can pumpkin puree

1 egg
1 teaspoon vanilla extract
2 cups white chocolate chips
2 cups raisins

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.  Set aside.

In a medium mixing bowl, cream together butter and white sugar.  Add pumpkin, egg and vanilla.  Gradually mix in dry ingredients.  Fold in white chocolate chips and raisins.

Drop by tablespoon on to cookie sheet.  Bake for 15-20 minutes.  Let cool on cookie sheet for 5 minutes before removing to cool on baking rack.

Yummy in the Tummy Crabby Mac and Cheese

Nerdy-Boy loves chum - giveaways.  He loves being the first of the first 500 people at the ballgame so he can get a cheesey ballcap or a refrigerator magnet with the team schedule on it.  During campaign season, I expend a good deal of effort trying to convince candidates that they should not spend money on magnets, nail files or those little rubber discs that help you loosen a lid.   Ironically, the man I swore to love, honor and cherish is THAT guy - the guy that thinks that anything that is given away, is the world's greatest treasure. It is an ongoing battle in our home. He thinks it accentuates the decor.   Trust me, a plastic seat cushion with the Harrisburg Senators and a now-defunct bank logo really do nothing for our dining room chairs.

What does this have to do with Yummy-in-the-Tummy Crabby Mac and Cheee?  I'm getting there. At the 2008 Democratic National Convention, Nerdy-Boy, in the midst of his 7-day chum-gathering bender (while I happened to be working 30+ hours a day), actually found something I thought was clever.  A commemorative edition of Kraft Macaroni and Cheese - with donkey shaped macaronis.  Not something I would display on the mantle, but, a few months later when Nerdy-Boy had a craving for Mac and Cheese and suggested we should cook the commemorative edition, I knew I had to find an alternative.  This is the result.

What I like best about this recipe for mac and cheese is that you can substitute the cheeses and other proteins.  You can add herbs or vegetables to suit your taste.  The Crabby Mac and Cheese is Nerdy-Boy's favorite, but, I've made it with all Italian cheeses and pancetta with lots of garlic, oregano and basil.  I've made it with ham cubes and peas, Sunday-potlock-style.  The only thing I highly recommend is that you serve this dish with a side of cardiologist.

Crabby Mac and Cheese
1 lb elbow macaroni - cooked
1 quart of whole milk (warmed)
5 Tbsps butter
5 Tbsps flour
5 oz of sharp cheddar cheese - cubed
5 oz of monterrey jack cheese - cubed
5 oz of mozzarella cheese - cubed
5 cloves of garlic - finely chopped
16 oz of crabmeat (I use pastuerized lump or backfin crab)
salt and pepper to taste
1/2 cup bread crumbs
1/2 cup grated parmesean

Preheat oven to 350 degrees and spray large baking pan with cooking spray.

In a large heavy pan melt the butter.  Add the flour and stir until you have formed a roux.  Add the warmed milk (make sure it is warm - I warm mine in the microwave for 30-45 seconds) - about 1/2 cup at a time, stirring constantly.  Bring to a slight boil and let the sauce thicken.  Remove from heat and add cheese - one kind at a time.  Stir until melted through.  Add in crabmeat and garlic.  Stir in cooked macaroni.  Poor into baking pan and bake in oven for 45 minutes. 

Mix together bread crumbs and parmesean.  Remove from macaroni and cheese from oven and top with bread crumbs and parmesean mixture.  Return to oven for 10 minutes.  Let set for 10-15 minutes before serving.

My Cooking Challenge - Did Someone Out There Doubt Me?

We're a one car family.  Not everyone can do this, but, it's worked well for Nerdy-Boy and I for almost 10-years.  Last year for one of those milestone birthdays, I almost bought myself a cute little red convertible but, ultimately decided that the Pink Stove was really what was necessary  in life.  Saturday I knew I was going to be without a wheels since Nerdy-Boy and our red SUV-hybrid would be off to Happy Valley to watch his alma mater, Penn State play some football.

I had a whole day to get busy with my Pink Stove. I was lying on the divan pondering two things (1.) if a trip to the grocery was necessary before they left and (2.) what in God's name possessed me to chase the happy hour Sapphire and Tonic with the Espresso Martini capper the night before. Whatever show was on the Food Network at 5 a.m. gave me a great idea and a fun challenge - to create a meal using only what I had on hand - no trip to the grocery.  My tomato head and I really didn't want to go to the grocery before 8:00 a.m.

Our CSA delivery this week included a butternut squash and some leeks.  Perfect for the Butternut Squash Galatte from Gourmet magazine I had been wanting to try.

A Kansas City girl through and through, I'm a steak snob.  Rarely do I buy steaks at the grocery, choosing to have them shipped from The Kansas City Steak Company.   I usually have a few in my freezer.  The three strips I found would be perfect with a spicy marinade, grilled and thinly sliced and enveloped in bibb lettuce and topped with a red cabbage and carrot slaw - all veggies from our CSA this week.  Spicy Steak Letttuce Wraps - yummy.

I always have a box of pasta in the pantry - doesn't everyone?  And I always have various hunks of cheese in the frig.  This week the cheese selection happened to be mozzarella, cheddar and monterey jack and the pasta happened to be elbows - you see where this is going.  But, wait - that's not all - a few weeks ago I picked up a can of lump crabmeat on sale.  A quick check of the expiration date and and Yippee-Ki-Yay!  The mac and cheese was being taken up a notch to Crab Mac and Cheese.

Dessert is my favorite course - well, right after the beverage course (yes, at Chez Patton-Isenhour "beverage" IS a course).  I always try to keep good chocolate on hand - I buy it when I see it on sale.  I had enough good semi-sweet chocolate to make two - yes, two - chocolate desserts.  A further bonus score was the Bailey's Irish Cream and Grand Marnier on hand to make dessert extra special - Chocolate Irish Cream Mousse and Grand Marnier Chocolate Truffles. 

I bought a carton of apple cider last week for our out-of-town guests that wasn't consumed.  I added some cinnamon sticks, a few cloves, a little bit of ginger, heated it up on the stove and added a little sumthin, sumthin (Captain Morgan's Spiced Rum) -for our beverage course - Spicy Rum Cider.

My challenge was completed - a meal for me and 5 friends and not one trip to the grocery.  Just me, my Pink Stove and what I had on hand.  If I ever had any regrets about not buying that little red convertible, I don't anymore.  If that red convertible were sitting in our driveway yesterday,  it would have been an enabler.  Instead, the Pink Stove and I faced and met a challenge.  I love you, Pink Stove.

Recipes to follow.

Cooking in High Style

So the Pink Stove and I got busy with each other this weekend and we have a lot of yummy recipes to share with you, but, first we want to share the most wonderful surprise we recieved this week.  Nothing is better than coming home at the end of a tough day and finding an unexpected package in the mail.  And this one was extra special.  Really!

I've already extolled the creative genes of Sister Diana here, but, I think this time she and my super-duper, extra-special brother-in-law, Jeffrey, exceeded every level of creativity known to women (or men)  Ever.

There are just no words to type to adequately describe how truly unique this gift is.  You must behold it with your own eyes. 

My very own PINK Chef's jacket,  personalized with my name and the Pink Stove Diary.  Yes, dear Blogees, the Pink Stove and I will be getting busy in the highest of cooking style from here on out.  Now, to find the shoes and bag to match.

Ugly Muffins

So the pink stove has been lonely this week.  It's a week leading up to an election - what can I say.  I have to earn a living so I can continue to feed the pink stove.
But, election be damned, house guests will be calling this week and they need to be fed so I had a good excuse to set aside politics for a few hours last night to show the pink stove a little love.

Ugly Muffins are not a mind-blowing, Top Chef-worthy recipe - they're eggs with stuff in them for heaven's sake. But, they meet several challenges we often face at Chez Patton-Isenhour that I bet others face as well.

1.  Using leftovers - what goes into Ugly Muffins is only limited by your imagination or what leftovers are in your frig.

2.  Trying to get  a daily dose of veggies into Nerdy-Boy's gullet.  (No, honey, just because Swedish Fish are red like a tomato, does not mean they are in that food group.)

3.  Similarly, eating something more substantial for breakfast other than a miniature Kit Kat bar.  Ugly Muffins are easy to make on a Sunday evening, store in the frig and pop into the microwave as we're rushing out the door on a school day.

4.  No matter what you put in them, they always taste good.  The below recipe is what leftovers I had in my frig this week.  Other weeks Ugly Muffins have come out of the oven with tangy goat cheese and asparagus or my personal fav, aloha-style with ham, pineapple and jack cheese.

I think Nerdy-Boy's aunt may have some weird impression that each morning I wake up, fry the bacon up in a pan, remind him he's a man before I rush out the door to bring home said bacon.  I certainly don't want to be the one to disappoint.  Ugly Muffins seemed to be the answer to assuring her that I have not forgotten my wifely duties of making sure that all in my household are well-fed. 

Ugly Muffins will be easy for Nerdy-Boy to pop in the microwave as I rush out the door on Election Day.

Ugly Muffins
Makes 12

8 eggs - beaten (I often use just the egg whites)
1/4 cup of heavy cream

1/2 cup of ham - diced
1/2 cup of cheddar cheese - shredded
small red pepper - diced
small red onion - diced

Salt and pepper to taste

Preheat the oven to 350 degrees.  Prepare muffin pan by coating with cooking spray.

Beat eggs with cream.  Stir in other ingredients.  Divide evenly between muffin cups.  (Each muffin cup should fill to almost the edge.)

Bake for 15-20 minutes until the centers set.  Let cool on rack for at least 5 minutes.