http://www.nytimes.com/2009/11/18/di...gewanted=print

November 18, 2009

The Minimalist

101 Head Starts on the Day

By MARK BITTMAN

"For cooks, most Thanksgiving problems are brought about by the sheer number
of dishes competing for the stove: It's not easy to roast a turkey and sweet
potatoes for 20 at the same time. The best solution is to make food in
advance, like one of the dishes that follow.

Unlike my earlier 101 compendiums, this one has some recipes that take an
hour or more. Still, most are pretty quick. Almost all can be served at room
temperature, although the soups should be reheated. Salting to taste is
always a given. And if I don't specify a temperature, "roast" or "bake"
means a 375-degree oven.


RELISHES, CHUTNEYS AND JAMS

1. Onion-Pumpkinseed Relish: Roast thick slices of red onion with olive oil
until softened and nicely browned. Chop, then toss with minced chives,
toasted pumpkinseeds and a little more olive oil.

2. Apricot-Tomato Chutney: Combine chunks of dried apricot and fresh tomato,
a splash of apple cider, brown sugar, ginger, cloves and a touch of curry
powder; bring to a boil, reduce the heat and cook for about 20 minutes.

3. Red Onion Jam with Red Wine and Rosemary: Thinly slice red onions and
cook them in olive oil until very soft. Add chopped rosemary and red wine,
and cook until the jam thickens.

4. Onion Jam with Bacon and Bourbon: Thinly slice red onions and cook in
olive oil with chopped bacon until soft. Add a little bourbon and brown
sugar to taste and cook until the jam thickens.

5. Apple Chutney: Cook big chunks of peeled, cored apple with a little apple
cider, Dijon or whole-grain mustard and chopped sage until the chutney
thickens. Don't cook it until it becomes apple sauce unless you want to.

6. Cranberry-Corn Sauce: Cook a bag of fresh cranberries with about a cup of
corn kernels, some chopped scallions, 1/4 cup brown sugar (or to taste) and
a splash of water, just until thick.

7. Cranberry-Orange Sauce: Cook a bag of fresh cranberries with orange and
lemon zest, cut up (peeled) orange segments, 1/4 cup sugar (or to taste) and
a bit of minced jalapeño or chipotle.

8. Cranberry-Beet Sauce: Put equal amounts shredded beets and fresh
cranberries in a saucepan with a small splash of orange juice, orange zest
and honey or maple syrup to taste. Cook until thick.

9. Prune Relish: Put pitted prunes, fresh mango, a little cider vinegar and
sugar to taste in a saucepan. Cook for 30 minutes, adding chopped fresh
ginger to taste about halfway through.

10. Ginger-Apricot Chutney: Put dried apricots in a saucepan, cover with
water and bring to a boil. Add lemon juice, minced fresh chili, grated
ginger, a couple of cloves and a pinch of cayenne. Cook until thick.

11. Tomato-Corn Jam: In a saucepan, cook roughly chopped Roma or cherry
tomatoes with fresh or frozen corn kernels, a minced chili and some sugar
and lime juice to taste, until the jam thickens.

12. Garlic-Rosemary Figs: Soak dried figs, stems removed, in warm water
until plump; drain and halve. Heat lightly smashed (and peeled) garlic with
olive oil on medium-low heat, until softened. Add figs, along with some
fresh orange juice. Cook until saucy.

SOUPS

13. Sauté sliced shallots in olive oil, then add chunks of butternut squash,
some rosemary and chicken stock or water to cover. As the soup simmers, bake
strips of prosciutto until crisp. Purée the soup, swirl in some cream if you
like and serve topped with crumbled prosciutto.

14. Steam or poach 2 cups of pumpkin cubes until tender. Meanwhile, sauté 1
cup sliced shiitake mushroom caps in vegetable oil with a few drops of
sesame oil. Boil 4 cups water and whisk some of it with 1/3 to 1/2 cup of
miso. Stir miso mixture, pumpkin and mushrooms into water and heat
everything through, then serve, drizzled with more sesame oil.

15. Thai Squash Soup: Simmer cubed winter squash, minced garlic, chili and
ginger in coconut milk, plus stock or water to cover, until soft. Purée if
you like. Just before serving, add chopped cilantro, lime juice and zest,
and toasted chopped peanuts.

16. Sauté equal amounts chopped, peeled apples and onions in butter until
soft. Add stock or water to cover, then simmer for 10 minutes. Cool and
purée. Serve sprinkled with Stilton or other blue cheese.

17. Sauté chopped onion in butter, then chunks of sweet potato and stock or
water to cover. Simmer until the sweet potatoes can be pierced with a knife,
then add chopped kale and cook until wilted.

18. Hot and Sour Vegetable Soup: Sauté chopped onions and garlic in
vegetable oil until soft. Add chopped or shredded carrots, cabbage, and
daikon or turnip, frozen corn, chopped boxed tomatoes with their juice and
stock to cover; bring to a boil. Simmer for 15 minutes, then finish with
about a tablespoon of rice wine vinegar per 2 cups of soup and loads of
black pepper.

19. Sauté chopped onions, garlic, celery and carrots in olive oil, then add
chopped tomatoes (boxed are fine) with their juice, lentils and stock or
water to cover. When everything is soft, add a squeeze of lemon juice or a
splash of red wine vinegar. Garnish with parsley.

20. Sauté ground or chopped lamb in a little oil, until it begins to brown,
then add chopped onion, carrot and garlic and cook until the lamb is crisp.
Add split peas, a bay leaf and stock or water to cover. Cook until the peas
fall apart.

21. Brown a little crumbled or sliced sausage in olive oil; a sprinkle of
fennel seeds is good, too. Add chopped escarole, cooked white beans with
their juice, and stock or water to cover. Simmer until the greens are tender
and the beans are warmed through. Garnish with olive oil or Parmesan.

22. Trim and halve brussels sprouts (if very large, quarter them) and roast
with sliced onion, lots of peeled garlic cloves, chopped fresh sage and
enough olive oil to coat. When sprouts are tender, transfer to a pot, add
stock or water to cover, bring to a boil and simmer for 10 minutes. You can
purée this or not. In any case, serve with grated Parmesan and more chopped
sage.

23. Sauté leeks in butter until soft but not browned, then add cubed waxy
potatoes, a little sage and stock or water to cover. Simmer until tender,
purée and finish with about a cup of cream for each 6 cups of soup. Serve
hot or cold, garnished with chives (if cold, call it vichyssoise).

STUFFINGS AND GRAINS

24. Combine a little cooked wild rice with much more cooked quinoa; sauté
crumbled sweet Italian sausage with onion and fresh rosemary. Toss together.
Bake in an oiled dish or use as stuffing.

25. Dice fennel bulb and onions and sauté in butter or olive oil (or both)
until softened. Add dried cranberries, with a hit of not-too-dry white wine
or water. Stir in cooked rice, along with more butter or oil if necessary.
Bake in an oiled dish or use as stuffing.

26. Chop corn bread into cubes. Sauté cherry tomatoes, scallions and corn
kernels in butter or oil. Deglaze the pan with beer, then empty the pan over
the corn bread. Bake in an oiled dish or use as stuffing.

27. Cranberry Polenta Cakes: Make polenta with half milk, half water; stir
in chopped fresh or dried cranberries. When thick, pour onto a sheet tray
and let cool. Cut into squares and sauté or broil until slightly crisp.
Drizzle with honey.

28. Toss cooked Israeli couscous with toasted pecans, orange zest and juice,
chopped mint, cider vinegar and honey. Bake in an oiled dish or use as
stuffing.

29. Toss cooked black rice with grated sweet potatoes (raw or sautéed in
butter or oil), chopped dried apricots and a vinaigrette with honey and
grated ginger.

30. Cook brown rice until just shy of done. Drain and mix with an equal
amount of ground turkey and a little chopped fresh sage and chopped dried
cherries. Form into patties and sauté or bake, turning once, until crisp and
cooked all the way through.

31. Combine cooked wild rice with caramelized onions (nearly burnt onions
are almost as good, and faster), chopped figs and fresh rosemary. Bake in an
oiled dish or use as stuffing.

32. Cook couscous in stock or water. With a fork, stir in cinnamon, chopped
mint, lightly sautéed pine nuts and melted butter. Bake in an oiled dish or
use as stuffing.

33. Cook Israeli couscous in stock or water. With a fork, stir in chopped,
pitted Kalamata or other olives, chopped green onions and diced, poached or
roasted sweet potatoes. Dress with a vinaigrette.

34. Combine cooked bulgur with chopped or grated apple, minced orange rind,
grated ginger and chopped parsley. Bake in an oiled dish, use as stuffing or
serve as a salad.

35. Pumpkin-Noodle Kugel: Cook a half-pound of egg noodles in salted water
until not quite done; drain and put them into a buttered baking dish. Whisk
together 4 cups milk, 4 eggs, 1 cup puréed cooked pumpkin (canned is fine),
1/4 cup melted butter and a pinch each of cinnamon and salt. Pour over the
noodles and sprinkle with bread crumbs (or, for added kitsch, corn flake
crumbs). Bake 45 minutes to an hour, or until a knife inserted into the
middle comes out clean.

36. Boil peeled sweet potatoes and purée in a food processor, thinning with
cooking water or cream until saucy. Add chopped garlic and unsweetened pure
peanut butter and purée until smooth. Boil soba noodles until just done and
toss with the purée until the noodles are lightly coated; garnish with
chopped scallions. Serve at room temperature or cold.

37. Sauté crumbled sweet Italian sausage with cubes of butternut squash in a
bit of oil. Toss in cooked farro and dress with more oil and lemon juice.
Serve as a salad or toss with grated Parmesan and use as a stuffing.

VEGETABLE SIDE DISHES

38. Trim cremini or portobello mushrooms and chop stems. Sauté stems in
butter or olive oil with chopped prosciutto, onions, chopped fresh herbs
(rosemary, sage, parsley, etc.) and coarse fresh bread crumbs. Stuff
spoonfuls of the mixture into mushroom caps; roast until tender.

39. Trim cremini or portobello mushrooms and chop stems. Cook crumbled
sausage in olive oil until it begins to brown, then add stems and chopped
onion and garlic. Mix with cooked rice, an egg for every 2 cups of mushrooms
and enough bread crumbs and grated Parmesan to bind slightly. Spoon the
stuffing into the mushroom caps and bake until tender.

40. Peel and trim pearl onions and toss them with a mixture of minced
ginger, garlic, chilies and peanut oil. (A little sesame oil is good, too.)
Roast until nicely caramelized, then drizzle with soy sauce.

41. Toss chunks of sweet potato and 2-inch lengths of scallion with neutral
or peanut oil. (Again, a little sesame oil helps.) Roast, turning as
necessary, until nicely caramelized; drizzle with soy.

42. Brussels Sprout Sliders: Trim and halve large brussels sprouts, toss
with olive oil and roast at 400 degrees until tender but not mushy. Using
the brussels sprout halves as you would hamburger buns, sandwich them around
a piece of crispy bacon or ham, maybe a little caramelized onion, and a dab
of whole grain mustard. Keep everything in place with toothpicks.

43. Toss chunks of butternut squash with butter and curry powder. Roast
until half-tender, then stir in chunks of apple and some maple syrup. Cook,
shaking the pan occasionally, until everything is nicely browned and tender.

44. Autumn Rolls: Shred sweet potatoes or carrots and brussels sprouts or
cabbage. Roll them up with fresh sage or mint and some sprouts in rice
paper. (Add sliced shrimp if you like.) Make a dipping sauce of soy, garlic,
grated or minced ginger and honey.

45. Render some chopped bacon in a bit of oil, then add apple chunks; cook
until nearly soft. Meanwhile, bake halved and seeded acorn, butternut or
delicata squash until they start to soften. Fill squash with apple mixture
and finish baking.

46. Chop and toss together equal amounts of beets and carrots; add chopped
shiitakes, sesame oil and hot pepper flakes (preferably Korean). Roast until
tender and sprinkle with sesame seeds and soy sauce.

47. Vegetable Torta: Roast sliced eggplant, zucchini, tomatoes and onions.
Stack in layers with fresh basil in a well-oiled springform or roasting pan
and top with bread crumbs or Parmesan (or both); bake for 20 minutes or so.

48. Cut sweet potatoes into wedges; boil until tender. Drain and toss with
olive oil. Wrap each with a prosciutto slice and a sage leaf, then roast
until browned.

49. Halve and seed acorn, butternut or delicata squash and roast until
squash begins to soften. Meanwhile, cook bulgur, drain and toss with
coarsely chopped pine nuts and currants. Add a bit of the stuffing to each
squash half and sprinkle with cinnamon. Bake until squash is tender.

50. Cook chopped onions in olive oil until soft. Add chopped spinach and a
handful of raisins - maybe a little port, too - and cook until wilted and
almost dry. Roasted pine nuts are good on top.

51. Poach broccoli rabe or stemmed greens like collard leaves, then drain
and chop. Combine with chopped water chestnuts and diced mushrooms in a
skillet with sesame or peanut oil, minced garlic and hot pepper flakes. Cook
until vegetables soften and dry a bit.

52. Pickled Collards: Boil 4 cups water and 1/2 cup vinegar with a
tablespoon of sugar, a teaspoon of salt and a pinch of red chili flakes.
Stem and chop or shred collard greens, pack them into a glass canning jar
and pour hot liquid over the greens. Cover, cool and refrigerate at least
three days.

53. Steam cauliflower florets and toss with olive oil. Roast with peeled
whole garlic cloves and chopped bacon at 400 degrees for 20 minutes. Chopped
parsley is a worthwhile addition.

54. Cook onion, curry powder and chopped ginger in oil until onion is soft;
meanwhile, steam cauliflower florets until nearly tender. Add cauliflower to
onion mixture, along with raisins; cover and cook until the cauliflower
softens.

55. Steam and salt edamame. Whisk soy and honey together in a small saucepan
over low heat. Add grated ginger and a bit of cornstarch, stir until
slightly thickened and pour over edamame.

56. Cook lentils, thyme sprigs and chopped carrots in a pot with water to
cover until tender; drain and remove thyme. Cook chopped onions in oil until
soft; add chopped kale and allow to wilt. Add lentils, stir to combine and
cook until kale is tender. Add chopped parsley.

57. Zucchini and Potato Pancakes: Grate zucchini and potatoes; squeeze to
drain. Combine with grated Parmesan, one beaten egg for every 2 cups of the
vegetables, a little oregano and flour or fine bread crumbs until the
mixture is sturdy. Shape into patties and shallow-fry until browned on both
sides.

58. Pour a mixture of cooked white beans (with a little cooking or canning
liquid) and grated, sautéed winter squash into an oiled baking dish. Mix
together fresh bread crumbs, dots of butter and chopped fresh sage and
spread over the top; broil until golden brown.

59. Blanch thinly sliced potato and leeks until tender but not mushy; drain
well. Layer the vegetables in an oiled or buttered baking dish, then top
with a mixture of bread crumbs and lightly sautéed chopped bacon (some
cheese mixed in is pretty good, too). Broil until golden brown.

60. Marshmallow topping for adults: Roast or boil chunks of sweet potato,
put them in an oiled baking dish, top with dots of cream cheese, and
sprinkle with a mixture of brown sugar, chopped pecans and chopped fresh
sage. Broil until lightly browned.

61. Cook a lot of chopped fennel in a skillet with butter until pretty much
tender. Transfer to a baking pan and add milk, half-and-half or cream to
about halfway up the fennel. Sprinkle with thyme and shaved pecorino, then
bake at 400 degrees for about 20 minutes, until bubbly and thickened.

62. Spinach-Cheese Pie: Sauté chopped garlic and 2 pounds of chopped spinach
in plenty of olive oil until wilted and tender. Remove from the heat and
stir in 1/2 to 3/4 cup crumbled feta or firm goat cheese, and a tablespoon
chopped dill or mint. Layer 5 sheets phyllo dough in a greased baking dish,
brushing each one with olive oil before adding the next. Spread the spinach
over the phyllo, then top with 5 more phyllo sheets, each brushed with olive
oil. Tuck in the edges if they extend over the ends of the pan, slash the
top of the pie diagonally in a few places and bake until golden brown, 30 to
40 minutes.

63. Slice potatoes thin and layer them in a nonstick skillet. Dot with
butter and add enough half-and-half or milk to come three-quarters of the
way to the top of the potatoes. Bring to a boil and simmer until liquid
reduces a bit, about 10 minutes. Transfer to a 400-degree oven for 10
minutes until just brown, reduce to 300 degrees and cook until tender, 10 to
20 minutes more.

64. Mushroom Bread Pudding: Put 6 cups of good bread (day-old is best) cut
into 1-inch chunks into a buttered baking dish. Beat 4 eggs with 2 cups of
milk and 1/2 cup grated Parmesan and pour over the bread. Sauté 4 cups of
sliced mushrooms until tender with a teaspoon or two fresh thyme leaves and
mix into the bread. Bake until just set, about 40 minutes.

65. Sauté garlic and pine nuts in olive oil until the garlic softens; add
trimmed, blanched, chopped broccoli rabe (or broccoli). Put into a buttered
baking dish, top with Parmesan and bread crumbs and bake until the topping
browns.

SALADS

66. In a blender, whip olive oil, lime juice, a little red onion and a
stemmed and seeded jalapeño. Toss with lots of shredded raw sweet potato,
diced red bell pepper and chopped cilantro.

67. Sprinkle shelled pumpkin or squash seeds with a little chili powder;
roast, shaking occasionally, until lightly browned. Combine with grated
sweet potatoes (raw or lightly sautéed in butter or oil), raisins and a
vinaigrette made with red wine vinegar, olive oil, Dijon mustard, a touch of
honey and maybe a little more chili powder.

68. Peel sweet potatoes and boil until tender, drain and cool; dice. Treat
carrots the same way. Make sauce of Dijon mustard, olive oil, cider vinegar
and chopped scallions. Toss all together.

69. Shred carrots and cabbage (red, savoy or Napa). In a blender, whip olive
oil, lemon or lime juice, a stemmed and seeded jalapeño, garlic and cilantro
or parsley. Toss with the vegetables.

70. Blanch, shock in cold water, then julienne green beans, daikon and
carrots; chill. Whisk soy sauce with honey and lemon to taste; pour over
vegetables.

71. Add chopped scallions and chopped kalamata or other good black olives to
cooked and drained white beans. Dress with white wine vinegar, olive oil and
fresh thyme, marjoram or oregano.

72. Trim and shred raw brussels sprouts (the slicer on a food processor
works well). Toss with lemon vinaigrette and shaved or grated Parmesan.
Crumbled bacon, as usual, is a welcome visitor here.

73. Roast beets until tender, then peel and cut into chunks. Toss with olive
oil, sherry vinegar, toasted chopped hazelnuts and crumbled blue cheese.

74. Trim and chop kale; salt and squeeze and knead until wilted and reduced
in volume, about 5 minutes. Rinse, dry and toss with olive oil, lemon juice,
chopped dried apples and toasted pine nuts.

75. Wild Rice Greek Salad: Toss cooked wild rice (or mix wild and white)
with chopped tomatoes, cucumber, red onion, kalamata olives and crumbled
feta. Dress with olive oil, lemon juice, parsley and mint.

76. Grate apples (red are nice; leave skin on), radish and celery. Roast
pistachios and chop. Dress all with olive oil, shallots, grainy mustard, red
wine vinegar and a pinch of sugar.

77. Trim and dice fresh tomatillos; peel and julienne jicama (or daikon or
kohlrabi). For dressing, combine lemon and lime juices, olive oil and
chopped cilantro. Pour over salad, top with toasted sesame seeds.

78. Slowly render cubed pork rind or turkey skin until crisp (for skin,
start with a bit of oil or turkey fat). Thin sour cream with buttermilk and
stir in minced parsley and garlic, black pepper and a little white wine
vinegar. Arrange frisée on platter; top with dressing and cracklings.

79. Cook chopped pears in a covered saucepan with a tiny bit of water until
soft. Purée, but not too fine. In your smallest pan, boil a few tablespoons
of balsamic vinegar with a little brown sugar; lower heat and reduce by
half. Spoon the pear sauce over endive leaves and finish with toasted sliced
almonds and the balsamic reduction.

80. Trim and coarsely chop chard (rainbow makes for a gorgeous salad) and
combine with white beans and chopped scallions. Dressing is minced ginger, a
suspicion of garlic, olive oil and cider vinegar.

BREADS AND CRACKERS

81. Tomato Pinwheels: Soak 1 cup dried tomatoes in hot water, drain and
pulse in a food processor with 1 tablespoon olive oil and 1 tablespoon
chopped fresh thyme (add water or oil if necessary). Combine 2 cups flour, 1
teaspoon salt, 3 teaspoons baking powder and 1 teaspoon baking soda with 4
tablespoons cold butter (use food processor or fingers). Stir in 3/4 cup
yogurt or buttermilk and gather the dough into a ball. Roll into a large
rectangle on a floured surface, spread the tomatoes all over the dough and
roll it up lengthwise. Cut the log crosswise into 1-inch slices, put them on
a baking sheet and bake at 400 degrees until puffed and golden, 7 to 10
minutes.

82. Cornmeal Flatbread with Onion and Sage: Mix 1 cup cornmeal with 1
teaspoon salt; slowly whisk in 1 1/2 cups water. Cover and let sit for an
hour (or up to 12 hours in the refrigerator). Put 1/4 cup olive oil in a
12-inch ovenproof skillet along with a thinly sliced red onion; stir. Heat
the skillet in a 400-degree oven for a few minutes, then stir and pour in
the batter. Bake at 375 degrees until the flatbread is crisp at the edges
and releases easily from the pan, about 45 minutes.

83. Onion-Rosemary Skillet Bread: In a 12-inch cast iron pan, sauté half a
large, thinly sliced red onion in about 1/4 cup olive oil until soft and
beginning to color. Combine a cup of whole wheat flour with 1 teaspoon salt
and 1 tablespoon rosemary leaves; add 1 1/2 cups water and whisk until
smooth. Pour the batter into the hot skillet and bake in a 450-degree oven
until the flatbread is crisp on the edges and releases easily from the pan,
about 30 to 40 minutes.

84. Sage Crackers: Pulse 1 cup flour, 1 teaspoon salt, 1/2 cup Parmesan and
4 tablespoons cold butter in a food processor. Add 1/4 cup cream and 1
tablespoon finely chopped sage. When just combined, roll as thinly as
possible, score into squares, sprinkle with salt and bake at 400 degrees
until golden. Let cool, then break into pieces.

85. Herbed Buttermilk Biscuits: Combine 3 cups flour, 2 tablespoons sugar, 4
teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda and 1
tablespoon fresh thyme leaves. Use your fingers to rub in 1 1/2 sticks of
butter until the mixture resembles small peas. Add 1 cup buttermilk and stir
until just combined. Drop large spoonfuls onto a baking sheet and bake at
425 degrees until golden, about 15 minutes.

86. Spiced Muffins: Mix 2 cups flour, 1/4 cup sugar, 1/2 teaspoon salt, 1
tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon each
allspice and ground ginger, and a pinch of cloves. In another bowl, combine
1 egg, 1 cup milk and 3 tablespoons melted butter. Stir the wet ingredients
into the dry until just combined, adding milk if the batter seems too dry.
Spoon into greased muffin tins and bake for 20 to 25 minutes at 375 degrees
or until done.

87. Combine 2 cups whole wheat with 2 cups white flour and 1 teaspoon each
baking powder, baking soda and salt in a food processor. Pour in 1 1/2 cups
buttermilk or thin yogurt, and pulse until a ball is formed. Knead for a
minute (fold in 1/2 cup raisins or currants at this point if you like),
shape into a round loaf, slash the top in a few places and bake on a greased
sheet for about 45 minutes, or until the bottom sounds hollow when you thump
it.

88. Dill-Cheddar Puffs: Combine 1 cup water with 1/2 stick of butter and 1/2
teaspoon of salt in a saucepan over medium heat and bring to a boil. When
the butter melts add 1 1/2 cups flour and cook, stirring, until the dough
forms a ball, about 5 minutes. Turn off the heat, then add 3 eggs, one at a
time, beating well until the mixture is glossy. Stir in 2 cups grated
Cheddar and 2 tablespoon freshly chopped dill. Drop teaspoons of the batter
on greased baking sheets and bake at 425 degrees until lightly browned,
about 10 to 15 minutes.

89. Vegetable Crackers: Slice beets, sweet potatoes, plantains or parsnips
or all of the above into 1/8-inch disks (a mandoline is helpful) and toss
lightly in olive oil. Spread the slices on baking sheets, sprinkle with
salt, pepper and, if you like, other seasonings and bake at 400 degrees for
10 to 12 minutes. When browned, flip the chips over and bake for another 10
minutes or so.

DESSERTS

90. Baked Apples: Combine chopped pecans and chopped dried fruit (raisins,
dates, figs, cranberries all work) and toss with maple syrup and a sprinkle
of cinnamon, allspice or nutmeg or all three. Fill the cavities of cored
apples with the fruits and nuts, dot each with butter, put into a baking
dish and roast about 30 minutes, until tender. Better with vanilla ice
cream.

91. Pears in Red Wine: Simmer 2 cups red wine with 1/2 cup sugar, 2 cloves,
a cinnamon stick and a few slices of ginger in a pot for a few minutes, then
gently poach peeled and cored pears (use a spoon to hollow them from
bottom), until soft. Cool or chill, and serve with a bit of the poaching
liquid.

92. Cranberry Truffles: Heat 1/2 cup simple syrup and 1/2 cup bourbon or
water; add 2 cups dried cranberries and steep until soft, 10 to 15 minutes.
Drain, reserving the liquid. Pulse the fruit in a food processor, adding
just enough liquid so the mixture comes together. Roll spoonfuls of the
cranberry filling into balls, then roll them in cocoa, mixed with pulverized
nuts if you like.

93. Pumpkin-Raisin-Ginger Turnovers: Mix puréed cooked pumpkin, raisins,
chopped crystallized ginger and sugar. Brush a sheet of phyllo with melted
butter and cut lengthwise into thirds. Put a spoonful of the filling at the
top of each strip. Fold down to make a triangle and repeat, like folding a
flag. Repeat with remaining filling. Brush the tops with butter and bake 20
to 30 minutes. Dust with powdered sugar.

94. Pumpkin-Tofu Pudding: Purée a package of silken tofu, 2 cups of cooked
or canned pumpkin, simple syrup to taste, a splash of brandy and a pinch
each of nutmeg and salt. Refrigerate until chilled.

95. Indian Pudding: Combine 3 cups of milk and 1/3 cup of cornmeal in a
saucepan over medium heat. Bring to a simmer; stir in 1/3 cup of molasses, 1
tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon
cinnamon and simmer, stirring occasionally, until thick. Add 1 tablespoon of
butter and stir until melted. Pour pudding into a buttered baking dish and
bake at 300 degrees for about 2 hours, uncovered, until golden brown and set
in the middle. Serve with ice cream or whipped cream.

96. Sweet Autumn Gratin: Combine cubed pumpkin or sweet potato with
cranberries and hazelnuts in a buttered baking dish. Sprinkle with brown
sugar and toss. Drizzle cream over all, dot with butter and bake until soft,
bubbly and browned, 50 to 60 minutes. Re-warm before serving if you like.

97. Prunes With Hazelnuts: Simmer prunes in port with cloves and cinnamon
until soft; remove prunes and reduce syrup. Strain over the prunes. Top them
with whipped cream, and the cream with chopped toasted hazelnuts.

98. Chipotle Brittle: Cook 2 cups sugar and 2 tablespoons water in a deep
saucepan over medium heat, stirring once in a while until golden. Off heat,
stir in 2 cups peanuts or pumpkinseeds and 1 or 2 mashed canned chipotle
chilies with a bit of their adobo (more if you like things fiery). Quickly
spread the mixture out on a buttered rimmed baking sheet and let cool before
breaking into pieces.

99. Apple-Cranberry Crumble: Peel and slice 4 large tart apples. Toss with a
cup of cranberries, the juice and zest of a lemon and 1/4 cup brandy, apple
cider or water and put into a buttered baking dish. Pulse 1/2 cup cold
butter, 1/2 cup oats, 1/2 cup walnuts or pecans, 1/2 cup flour, 3/4 cup
brown sugar, 1 tablespoon cinnamon and 1/2 teaspoon ginger in a food
processor until crumbly - not fine. Top the fruit with this and bake until
bubbly, about 45 minutes.

100. Spiced Macaroons: Mix 3 cups shredded unsweetened coconut, 1 cup sugar,
1/2 teaspoon ground cardamom and a pinch of salt in a bowl. Stir in 3
lightly beaten egg whites and a teaspoon almond extract. Drop in small
spoonfuls on baking sheet and bake at 350 degrees for about 15 minutes, or
until golden on the edges.

101. Buy some cheese. Unwrap it and put it on a plate with some walnuts and
fruit; let come to room temperature. Serve with good bread. .."

</>

Greg provided:

> http://www.nytimes.com/2009/11/18/di...gewanted=print
>
> November 18, 2009
>
> The Minimalist
>
> 101 Head Starts on the Day
>
> By MARK BITTMAN
>
> "For cooks, most Thanksgiving problems are brought about by the sheer
> number of dishes competing for the stove: It's not easy to roast a turkey
> and sweet potatoes for 20 at the same time. The best solution is to make
> food in advance, like one of the dishes that follow.

Thanks for posting this, Greg! Many of the recipes in the article sounded
very good, though they didn't much remind me of Thanksgiving. I was
particularly interested in the chipotle brittle, as I might make something
like that with some of the pecans Lin's mother sent.

Bob

Bob Terwilliger wrote:

> Greg provided:
>
>>
http://www.nytimes.com/2009/11/18/di...gewanted=print
>>
>> November 18, 2009
>>
>> The Minimalist
>>
>> 101 Head Starts on the Day
>>
>> By MARK BITTMAN
>>
>> "For cooks, most Thanksgiving problems are brought about by the sheer
>> number of dishes competing for the stove: It's not easy to roast a
>> turkey and sweet potatoes for 20 at the same time. The best solution
>> is to make food in advance, like one of the dishes that follow.
>
> Thanks for posting this, Greg! Many of the recipes in the article
> sounded very good, though they didn't much remind me of Thanksgiving.
> I was particularly interested in the chipotle brittle, as I might
> make something like that with some of the pecans Lin's mother sent.
>

I like some of the compotes and relishes and stuff...I'm going to can some
for gift giving this holiday and this article gives some new ideas.


--
Best
Greg

"Gregory Morrow" wrote:
>
>I like some of the compotes and relishes and stuff...I'm going to can some
>for gift giving this holiday and this article gives some new ideas.

I would gift the dried fruit as is and let the recipients decide how
to use them... more often than not folks end up tossing someone elses
home canned attempts into the trash. I love compote but I wouldn't
eat someone elses except that made by my mother... in fact I don't
think compote cans well, I've never seen it sold in stores except as
diy kits; bags of mixed dried fruits... and specialty stores sell
weird versions (extremely sweet) in fancy schmancy baby food sized
jars at rich folk prices. You can save a lot of money by buying dried
fruit in bulk and arranging it yourself in tins/boxes from your local
99¢ Store... I know I would appreciate that but not *used/mystery*
dried fruit.

This is the source I use, highest quality at lowest prices:
http://www.altapacific.com/secure/su....asp?dept_id=1

On Wed, 18 Nov 2009 05:17:30 -0800, Bob Terwilliger wrote:

> Greg provided:
>
>> http://www.nytimes.com/2009/11/18/di...gewanted=print
>>
>> November 18, 2009
>>
>> The Minimalist
>>
>> 101 Head Starts on the Day
>>
>> By MARK BITTMAN
>>
>> "For cooks, most Thanksgiving problems are brought about by the sheer
>> number of dishes competing for the stove: It's not easy to roast a turkey
>> and sweet potatoes for 20 at the same time. The best solution is to make
>> food in advance, like one of the dishes that follow.
>
> Thanks for posting this, Greg! Many of the recipes in the article sounded
> very good, though they didn't much remind me of Thanksgiving. I was
> particularly interested in the chipotle brittle, as I might make something
> like that with some of the pecans Lin's mother sent.
>
> Bob

i saved that one, too, in case ambition gets the better of me. let us know
if you try it.

your pal,
blake

On Wed, 18 Nov 2009 05:17:30 -0800, "Bob Terwilliger"
> wrote:

>Greg provided:
>
>> http://www.nytimes.com/2009/11/18/di...gewanted=print
>>
>> November 18, 2009
>>
>> The Minimalist
>>
>> 101 Head Starts on the Day
>>
>> By MARK BITTMAN
>>
>> "For cooks, most Thanksgiving problems are brought about by the sheer
>> number of dishes competing for the stove: It's not easy to roast a turkey
>> and sweet potatoes for 20 at the same time. The best solution is to make
>> food in advance, like one of the dishes that follow.
>
>Thanks for posting this, Greg! Many of the recipes in the article sounded
>very good, though they didn't much remind me of Thanksgiving. I was
>particularly interested in the chipotle brittle, as I might make something
>like that with some of the pecans Lin's mother sent.
>
>Bob

Here's a Thanksgiving recipe site I stumbled across while I was
diddling around the internet trying to find more information about the
Judy Bird process.

http://www.seriouseats.com/thanksgiving/?ref=skybox

--
I love cooking with wine.
Sometimes I even put it in the food.

"Gregory Morrow" > wrote in message
news:cvKdnU-> I like some of the compotes and relishes and stuff...I'm going
to can some
> for gift giving this holiday and this article gives some new ideas.

I saved some of the soup ones, but I haven't had the chance to read through
all of them yet.

Thanks

Ophelia wrote:

> "Gregory Morrow" > wrote in message
> news:cvKdnU-> I like some of the compotes and relishes and
> stuff...I'm going to can some
>> for gift giving this holiday and this article gives some new ideas.
>
> I saved some of the soup ones, but I haven't had the chance to read
> through all of them yet.
>
> Thanks


You are most welcome, Ms. O...

:-)


--
Best
Greg