Thanksgiving Recipes from Farmers, Cooks, Eaters
We love food here at Farmers, Cooks, Eaters and there’s no better time for a food-lover than Thanksgiving. With our menus fresh on our minds, we wanted to share a few of the things that will grace our tables on Thursday. We invite you to use, share, and modify these to your heart’s content. If you feel inspired, let us know what you’re cooking in the comments below!
Marlen Boivin
Every year when Thanksgiving comes ‘round, there’s a flurry of ideas that float back and forth between family members on what dishes each will bring to share. There are, of course, the expected traditions that top the list, and when all’s said and done, little changes from year to year.
A few years back with the selfish objective of wanting a few more vegetable options than years past, I offered to bring a platter of roasted seasonal vegetables. No one was thrilled when cauliflower came through the door. That didn’t bother me. It simply meant there’d be plenty for me to enjoy… until curiosity got the better of them!
Four years later, no longer am I asked what I’d like to bring. There’s a polite directive. I’m certainly welcomed to bring something different—but only if there’s also a jumbo platter of roasted cauliflower! It’s definitely a crowd pleaser, so be sure to fix enough. You’ll be surprised at how many “cauliflower converters” there will be at the end of the day. One of the beauties of this dish is it can be made ahead of time and served at room temperature.
Roasted Cauliflower with Olive Oil and Flowering Thyme (from TENDER: farmers, cooks, eaters)
Makes 2-4 servings
- 1 head of cauliflower
- 2 tablespoons butter
- 3 tablespoons extra-virgin olive oil, or more to taste
- 1 tablespoon balsamic vinegar
- Salt and pepper
- Flowering edible thyme or fresh thyme leaves
1) Preheat oven to 400 degrees.
2) Leave the cauliflower root on. This helps keep the head intact when you slice it. Cut thick slices, approximately 1/2 inch, with a really sharp knife. Don’t worry about the little bits that fall off. Either save them and toss them with your next salad or roast them with your slices.
3) Set a rimmed sheet pan or large cookie sheet in the preheated oven until it’s hot. Take the hot pan out of the oven and carefully add the butter, olive oil and vinegar, mixing to blend. It will splatter, so be careful.
4) Place the cauliflower slices in the pan. Coat one side with the butter mixture and turn the slices over with a pair of tongs. Season with salt and pepper. If it seems dry, add a little more olive oil.
5) Roast for 10 to 15 minutes on one side, then turn the slices over. It should be browned and caramelized. Cook for another 10 minutes or so, until the cauliflower is fork-tender. The timing depends on how thick the slices are.
6) Transfer the cauliflower to a platter and garnish with the thyme flowers, thyme leaves or whatever herbs you have. Serve hot or at room temperature.
Josh Cunningham
Thanksgiving has a very special place in my heart but, when pressed, I can never come up with a really meaningful, personal reason why. I was not born on Thanksgiving, nothing spectacular has ever really happened on that date for me, and I don’t even have an age-old tradition that I follow each and every year. I have favorite dishes, like everyone, but not one that I make especially for the day, nor one that I think about all year long. I don’t even watch football.
But every year, as that Thursday draws closer, I get more and more excited to step away from the grind, spend time with family and friends, and feed a few people. Over a hot, hard-earned meal with a glass of Beaujolais in hand, it’s not hard to wax poetic about what I’m thankful for and how much there is to take for granted. Who I know, what I’ve experienced, where I’ve been, and what lies ahead comes to me all at once in a warm flow of positive energy. It’s usually at that point I realize that I knocked the gravy boat into my lap but the sentiment remains long after the clean-up.
This year celebrates just over one year back in Seattle after a 5 year stint in San Diego and a few months abroad. Last year, it was such a pleasure to be back home, within easy driving range to so many people who were so far away just months previous. This year, though less symbolic overall, feels almost as special. Everything isn’t idyllic and, in a perfect world under my omniscient and well-meaning control, things would be different but I can’t help but to feel thankful for everything that’s there now, at this moment.
Happy Thanksgiving to everyone this reaches.
Smoky Bacon-Biscuit Dressing (from Williams Sonoma)
Serves 10
This has been a staple for the last 3 Thanksgivings and likely many more. It’s not hard to do and we’ve never had anything but whole-hearted compliments.
- Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes (made from scratch)
- 1 lb. sliced smoky bacon, cut into 1-inch pieces (A&J Meats)
- 2 yellow onions, diced (PCC)
- 5 celery stalks, diced (PCC)
- 8 oz. white button mushrooms, brushed clean and sliced (PCC)
- 1/4 cup chopped fresh flat-leaf parsley (PCC)
- 2 Tbs. chopped fresh sage (home garden)
- 2 Tbs. chopped fresh thyme (home garden)
- Salt and freshly ground pepper, to taste
- 5 cups chicken stock
1) Position a rack in the lower third of an oven and preheat to 350°F.
2) Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.
3) In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.
4) Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine.
5) Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more. Serves 10.
Nancy Gellos
So, what will everyone bring to our big family Thanksgiving gathering – this is always the question, yet the answer once again this year put us in our predictable little categories.
I will bring the salad.
Actually, I love to bring the salad. Growing up, salad was big in our family — everyone went for seconds or thirds. The family salad has always been made with a variety of greens, cucumber, tomato, avocado, green onions, radishes — the list goes on and on. And it must have a Lemon Olive Oil dressing, Greek seasoning and herbs.
Knowing this part of the menu is unchangeable, I usually bring some mystery dish, just to keep things unpredictable. This year it will be the fabulous Mediterranean Carrot Salad from TENDER. I love everything about this salad – it is beautiful, delicious and completely unpredictable – oh, and I must add, simple! I am grateful for simplicity!
Mediterranean Carrot Salad (from TENDER)
Serves 4 to 6
This is a nice balanced mix of carrots, olives, raisins, and parsley. The vinaigrette should be tangy and just a bit fiery.
- 4-6 medium carrots (the farmers’ markets have such a great variety of sizes and colors)
- Juice and grated zest of 2 oranges
- Juice and grated zest of 2 lemons
- Juice and grated zest of 1 lime
- ¼ cup golden raisins
- 2 garlic cloves, minced
- 1 tablespoon crushed red pepper (when they’re in season, a fun substitute is 1 minced Thai bird chili about the size of a finger)
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- 1/2 cup of your favorite olives, pits removed (I like green)
- 1/2 cup torn flat-leaf parsley leaves
- 1/2 cup torn mint leaves
1) Cut the carrots on the diagonal into slices about ½ inch thick. Usually, peeling is not necessary, and the carrots will retain more of their nutritional value if you leave the skins on. You can scrub the skins with a brush to clean.
2) Blanch the carrots in boiling salted water for about 3 to 5 minutes. You want them still crunchy. Drain and refresh under cold water.
3) Place the fruit juices in a saucepan and bring to a simmer. Add the raisins, turn off the heat, and let sit until the raisins are plump, approximately 20 minutes.
4) Add the garlic, crushed red pepper, and all the citrus zest. Whisk in the olive oil and season to taste with salt and pepper.
5) Toss the drained blanched carrots into the vinaigrette. Add the olives, parsley, and mint.
This is a great side dish for any meal.
Jody Ericson-Dorow
This year we are doing something a little different – change is good? Right!
Anyway, I have large family and for the most part we have always gathered together on Thanksgiving and shared a feast. This year we decided that our individual families would have dinner in their own homes and come together after dinner for dessert. Al and I are preparing Root Vegetable Mash, we had this last year and it was great – I think it has replaced potatoes for us at Thanksgiving. And for dessert my nephew will join us to fix Pumpkin Steamed Puddings, this is such a fun pudding – people are always surprised on how moist and wonderful this is, a true favorite.
Happy Thanksgiving everyone and ENJOY!
Pumpkin Steamed Puddings (from TENDER)
Serves 6
- 6 ounces unsalted butter, plus more for greasing ramekins, at room temperature6 tablespoons Lyle’s Golden Syrup, plus extra for serving (you can also use Grade B maple syrup)
- ¾ cup sugar
- 3 large eggs
- ¾ cup flour
- 1 teaspoon baking powder
- 1 cup pureed roast pumpkin
- Whipped cream, for serving
- Special equipment: 6 4- to 6-ounce ramekins
1) Butter the ramekins and place 1 tablespoon of golden syrup in each one.
2) Preheat the oven to 325°F.
3) In a stand mixer, cream the butter and sugar. Add the eggs one at a time, incorporating each fully before adding the next.
4) In a separate bowl, combine the flour and baking powder. Mixing slowly, add the dry ingredients to the butter mixture. Gently fold in the pumpkin puree.
5) Spoon the mixture evenly into the ramekins. Place the ramekins in a roasting pan and add enough hot water to reach halfway up the sides of the ramekins. Cover with foil and place in the oven for 45 to 60 minutes. Rotate the pan after 30 minutes. The puddings are done when they have puffed up slightly and the tops are firm to the touch. Remove from the oven and let cool for 5 minutes.
6) Turn the puddings out onto plates and serve with whipped cream and warm golden syrup over the top.
Tip: This recipe can also be made in a bundt pan instead of individual ramekins. Butter the pan and fill the bottom with the golden syrup. Spoon the pumpkin mixture into the pan and cover tightly with foil. Place the pan in a pot large enough to hold it with a lid over the top, and fill the pot halfway with water. Keeping the water at a low simmer, cover the pot and steam the pudding in the oven for an hour.
What’s on your menu?
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A brief follow-up: In addition to the ever-popular Roasted Cauliflower, the ‘surprise’ dish I prepared this year even surprised me! Being a fan of Butternut Squash and the flavors of the Moroccan Spice Rub (p. 98, TENDER: farmers, cooks, eaters for the Roast Boneless Lamb Shoulder) it seemed like the two worlds should come together…and they did beautifully! Simply toss 1-inch cubes of butternut squash with a drizzle of olive oil and a handful of the rub prior to roasting them single layer in the oven. Salt to taste. The end result is a richly spiced, caramelized vegetable that makes a perfect accompaniment to the milder flavors of roast turkey.