I'm assigned "alternate veggie", not green beans, for TG = help. This is not my area...

M

mariadnoca

Moderator
I was told tonight that I'm to bring a "whatever you want alternate veggie" dish to feed 15 for TG as someone else will bring the other half veggie side of green beans. This apparently is what happens if you don't use FB. You are picked last for dodge ball or are assigned "alternate veggie" for Thanksgiving.

I tossed out the idea of corn pudding, but was shot down saying it might be too much starch as there will already be 2 kinds of mashed potatoes, plus a yam/sweet potato dish already and of course the dressing.

So...I'm sorta lacking in the ideas dept. This is outside my area of expertise and I need a T&T type crowd pleaser. (Also, we have someone allergic to pepper(s) so it can't have that, unless it can be made some with/some without.)

Any ideas?

PS

Side note, I haz a sad that all the desserts were assigned to people who bake seriously awful pies or will bring store bought. Note to self, bring lots of wine. smileys/frown.gif

 
Charlie's Rec: Colorful Vegetable Casserole

It would not be thanksgiving at our home w/o it! Trying to consolidate all my notes, because I make it every year! It is very forgiving. I use the veggies sold at cosco in the big bag; It is the mixed veggie bag of cauliflower, broccoli, and Carrots. (or it may have sugar snap peas, I can't remember, it the one bag w/ 3 vegies) I tend to go heavier on the horseradish. I make it the day before, and just bring to room temp and add the bread crumbs before putting in the oven. I cook the veggies in stages, vs. adding to the same pot. Just easier for me to ensure that they are not mushy. Looks pretty with the sprinkled paprika!

Thanks again, Charlie for a keeper!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=140418

 
Maria, Do a search for "Yugoslavian Vegetable Casserole," made by several members.

 
Fennel Gratin

I don't know if I've made this but it's in my files and it sure sounds good:

FENNEL GRATIN

From Saveur, #32

2 bulbs fennel, trimmed and halved lengthwise
2 tbs. butter, cubed
2 cloves garlic. Peeled and halved
Coarse salt and freshly ground black pepper
1½ cups hot chicken stock
2 tbs. heavy cream
Freshly grated nutmeg
¼ cup freshly grated Parmesan

Preheat oven to 350ºF. Arrange fennel in a 10” baking dish. Scatter butter and garlic around fennel. Season with salt and pepper. Add hot stock and bake until tender and browned, about 1½ hours.

Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over dream, then sprinkle with cheese. Broil until golden, about 1 minute.

 
Leeks Vinaigrette with Red Bell Pepper and Mint

Leeks Vinaigrette with Red Bell Pepper and Mint
1 medium red bell pepper

4 medium leeks (white and pale green parts only)

4 teaspoons red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
1/2 cup crumbled feta cheese
1/3 cup coarsely chopped walnuts, toasted
2 tablespoons chopped fresh mint

Char bell pepper over gas flame or under broiler until blackened n all sides.Seal in paper bag and let stand 10 minutes. Peel, seed and chop pepper.
Cut leeks in half lengthwise to within 1 inch of base, leaving base intact. Rinse leeks under running water. Add leeks to pot of boiling salted water; reduce heat and simmer until leeks are tender when pierced with knife, about 7 minutes. Drain; cool. Using paper towels, squeeze excess moisture from leeks. Cut leeks completely in half lengthwise. Cut off and discard roots. Cut leeks crosswise into 3-inch pieces. (Bell pepper and leeks can be prepared 1 day ahead. Cover separately; chill.)
Place leeks on platter. Whisk vinegar and mustard in bowl to blend. Gradually whisk in oil. Mix in bell pepper. Season with salt and pepper. Spoon dressing over leeks. Sprinkle cheese, walnuts and mint over.

 
GRILLED EGGPLANT ROULADES OLIVO

GRILLED EGGPLANT ROULADES OLIVO

1 medium eggplant
4 T olive oil
3 plum tomatoes
5 dried tomatoes packed in oil
1 small onion
1 garlic clove
2 T pine nuts, toasted
2 T finely chopped mixed fresh herbs (such as basil, mint, parsley, and tarragon leaves)
1/4 cup crumbled soft mild goat cheese (about 2 ounces)
1 T freshly grated Parmesan

Prepare grill.

Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.

Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.

In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.

Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.

Makes about 8 roulades, serving 2 as a main course or 4 as a side dish..

 
Asparagus Flans posted by Shaun. I must make these again.

I used shallow individual leaf-shaped nonstick pans with a pronounced centre stem near which I laid a thin strip of asparagus.

They could be done in round ramekins (don't know what kind you have) with just a little sauce on the plate and herb leaf on the side.

I've done them ahead and baked them at the last minute. The only trick is getting the right degree of puree. And that you need to just work at.


Sformata di Asparagi For 4 servings
Asparagus Flan

Don't puree the asparagus to a mush--you want some visible pieces of asparagus. However, if you make this with squash or roasted red pepper, you want a smooth puree.

The sformata mixture can be poured into molds and chilled 1 day before. The sformatas can be baked earlier in the day and reheated. The fonduta can also be carefully reheated.

1 heaping c. steamed & coarsely pureed asparagus (about 1 lb fresh)
3 large eggs
1/2 cup heavy cream
1 Tbsp grated Parmesan
Salt and pepper

Preheat the oven to 350F. Beat together the eggs, cream, cheese, salt and pepper. Stir in the asparagus puree.

Butter 4 small round molds (such as 3-inch nonstick tartlet pans), line the bottom with parchment, butter the parchment, and lightly flour the molds. Pour in the sformata mixture. Place molds in a bain marie and bake for 35 minutes or until firm.

Remove molds from the bain marie and let cool on a rack for 10 minutes before unmolding. With your fingers, gently pull the sformata away from the sides of the mold, and unmold onto serving plates.

Parmesan Fonduta
2 sage leaves--chiffonade
1/2 cup heavy cream
1 egg yolk
1/2 cup finely grated Parmesan

Heat the cream and the sage and let simmer over a low heat for a minute or two. Remove from the heat and let steep for 10 minutes. Squeeze the sage dry over the cream to release its juices, and discard. Whisk in the egg yolk and the cheese. Return the pan to a low heat. Stir until the cheese has melted and the sauce coats the back of a spoon. Remove from heat and strain to remove any cheese solids. The mixture can be foamed in a siphon for a lighter, elegant presentation.

Recipes by Susan McKenna Grant, Agriturismo La Petraia, Radda in Chianti http://www.lapetraia.com

 
LOL, I know! I'm sorta thinking about it

I love corn pudding and haven't had for TG since starting TG with the in-laws way back when, but Charlie's Colorful Veggie Casserole sounds delish and is likely more what they want...but the carrot pudding and onion gratin from above sound fab too. Now I'm officially hungry.

Thanks everyone for great ideas!

Richard, I saw your post on Ina Garten's Sagaponack Corn Pudding...at this time of year do you still try to find fresh corn or do you use frozen? This is much fancier than mom's corn pudding, but sounds wonderful.

Joe, I can't trade desserts b/c the awful pies are being made by the mother of my SIL who is hosting and the others are non-cooking people, which is why I'm sure they will bring store bought. I may make a pie for just me to have for later.

 
Oh yes - I LOVE corn pudding and it's a "rare" treat, which makes it even yummier smileys/smile.gif

 
Never mess with a SIL's mother! Just make your pie and know it's sitting at home waiting for you

As much as I love that carrot pudding, I'm going with the crowd and voting for corn for Thanksgiving.

 
Edamame with Ginger, Garlic and Sesame - I'd add shredded carrot too

From Cook's Illustrated

Edamame with Ginger, Garlic and Sesame
1/4 cup water
12 ounces frozen, shelled edamame beans (don't thaw)
2 tablespoons vegetable oil
1 medium clove garlic, minced
1 medium shallot, minced
1 tablespoon grated ginger
1 tablespoon rice vinegar
2 teaspoons toasted sesame seeds
1/2 teaspoon toasted sesame oil
Ground black pepper

Bring the water to a boil over high heat. Add the frozen edamame and a pinch of salt, cover and cook until the beans have thawed, about 2 minutes. Remove the lid and continue cooking until the water has evaporated and the beans are heated through, about 2 minutes.

Add the vegetable oil, garlic, ginger, and shallot and cook until the shallot is soft, about 3 minutes. Off the heat, stir in rice wine vinegar, sesame seeds and toasted sesame oil. Season with salt and pepper to taste.

 
Rosemary carrots - I have made this recipe several times and we love it.

http://allrecipes.com/Recipe/rosemary-carrots/detail.aspx


Original Recipe Yield 4 servings
Ingredients
2 1/4 cups thinly sliced carrots
1/2 cup water
1 tablespoon snipped fresh or dried chives
1 tablespoon brown sugar
1 teaspoon chicken bouillon granules
1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
1/8 teaspoon pepper

Directions
Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrots to a serving bowl and keep warm.
In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.

http://allrecipes.com/Recipe/rosemary-carrots/detail.aspx

 
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