Tofu Bake

This recipe is from the amazing Amy Chaplin at Coconut & Quinoa, and involves layers seasoned tofu, millet and beets, and leeks and mushrooms. I don't like mushrooms so I subbed in artichoke hearts, and it was delicious! The tofu layer didn't come out the way it should have- the recipe calls for firm tofu but I think I should have gone with a softer one to get the creamy effect I was looking for- but it still tasted great!.

Shepherd's Pie

This was a collaboration- we used lamb cooked with onions, yellow beets, herbs, and red wine, and we topped it with potatoes mashed with celeriac and a healthy sprinkling of aged cheddar cheese. This picture is terrible, but I can promise that the result was delicious!

Mom's Corn Pudding

This casserole is a family tradition, and a favorite of mine. The texture is almost like a souffle, and I can't imagine Thanksgiving without it.


3 Tbs melted butter
2 Tbs sugar
2 Tbs flour
1 tsp salt
4 eggs
16 oz corn kernels (frozen or fresh)
1 1/3 C half and half

Combine all ingredients and pour into a buttered casserole dish. Bake for about an hour at 325 degrees, stopping halfway to stir the mixture.

Sweet Potato Casserole

This is my version of the classic, sans marshmallow (which you could certainly add if so desired). One of my favorite things about cooking Thanksgiving dinner is that all the dishes are so simple to put together. Most of my recipes have the following instructions: combine all ingredients, bake. This one is no exception, and can be made with pumpkin or squash as well.


8 large sweet potatoes or yams
1/2 C butter
1 C cream
1 1/2 C brown sugar
Cinnamon
Allspice
Nutmeg
Cardamon
1 C chopped pecans

Peel and quarter the sweet potatoes. Place them in a steamer basket over boiling water; cover and cook until fork tender, and drain. In a large bowl, mash the potatoes with the cream, butter and spices, and half the sugar. Spread the mixture into a baking dish and top with the remaining sugar and the pecans, and dot with bits of butter (or drizzle with melted butter). Bake for 30 minutes at 350 degrees.

Shepherd's Pie

Eric has been asking me to make this for ages, so I thought I'd give it a try. This is Michael Chiarello's recipe, but I've made a few changes, based on what I did and what I would do next time.


1 Tbs olive oil
1 1/2 lb ground beef, lamb, or turkey
3 medium carrots, peeled and chopped fine
1 C green peas
2 medium onions, diced
1 level Tbs tomato paste
2 Tbs fresh thyme leaves
2 Tbs chopped fresh parsley
1/2 tsp ground cinnamon
1 Tbs flour
1/2 C red wine
1 C beef or chicken stock
Salt and pepper
2 lbs Yukon gold potatoes
2 Tbs butter
1/2 C cream or milk

Preheat the oven to 400 degrees.

Heat the olive oil over medium heat in a deep pan. Brown the meat and remove from the pan with a slotted spoon. Add the onions and sautee until lightly browned, about 5 minutes. Add the copped carrots and cook for another 5 minutes. Add the tomato puree, herbs and cinnamon. Stir for a couple of minutes to combine, and then stir in the flour until the liquid is absorbed. Now add the red wine and stock. Season with salt and pepper. Return the meat to the pan and bring to a boil. Add the peas. Cover, turn the heat to low, and simmer for about 30 minutes, until the meat is fully cooked.

Meanwhile, peel the potatoes, cut them, into large pieces, and place in a pot of cold, salted water. Bring the water to a boil and cook the potatoes until tender, about 10 minutes.

When the potatoes are done, drain them, return them to the pot, cover with a cloth to absorb the steam, and leave them for about 5 minutes. Next, add the butter and cream, and mash them. Season with salt and pepper. When the meat is ready, spoon it into a large baking dish and level with the back of the spoon. Spread the potatoes evenly all over. Bake until the top is crusty and golden, about 25 minutes. Sprinkle the remaining thyme on top, and let stand a few minutes before serving.

Chicken Pot Pie

This pot pie is not really made in a pot, but I love the idea of having your whole meal in one dish. You have your veggies, your chicken, and your starch in each bite! And you can make pot pie with basic ingredients that you probably have on hand. Today I had the chicken, peas, and onions in the freezer, the broccoli and herbs in the refrigerator, and the potatoes, butter, flour, and broth in the pantry, so the only thing I had to shop for was carrots! I am not a mushroom lover, but it would be very easy to add them, or just about any other vegetable. I would not recommend anything with an overwhelming flavor, though, such as brussel sprouts or bell peppers, or anything too watery, like tomatoes. But it's a perfect recipe for those wintery root vegetables, and I can't think of a more comforting dinner on a cold day.

2 chicken breasts, cut into small pieces
1 C peas
1 C chopped carrots
1 C pearl onions
1 C broccoli, chopped into small pieces
1 C potatoes, diced
2 Tbs rosemary, chopped fine
1 tsp thyme
2 C butter (keep 1 1/2 C very cold)
3 C flour
Salt and pepper
2-3 C chicken broth

Start by chopping your potatoes and steam them until just cooked and drain. Meanwhile, cut the carrots and broccoli. Dredge the chicken pieces in a little flour, and brown them with a little oil or butter in a medium-sized pot. Remove the chicken and add 1/2 C more butter to the pot. Once the butter is melted, add a cup of flour and stir to make a roux. Gradually add broth until a thick sauce forms. Season with half the rosemary, the thyme, and salt and pepper. Stir in the chicken and vegetables.

Preheat the oven to 450 degrees.

Cut the remaining 1 1/2 C butter into two cups of flour until the mixture is coarse, like breadcrumbs. Add just enough ice water so that the dough comes together. On a floured board, divide the dough into two sections. Press down on one section to flatten slightly, and sprinkle with the half the remaining rosemary. Fold over and roll out to fit your pie pan. Pour the chicken and vegetable mixture into the crust. Repeat above to make a second crust, and lay over the top of the pie. Crimp the edges with your fingers, and use a fork to vent the top.

Bake for 10 minutes, then reduce the heat to 350 degrees and cook for another 20-25 minutes. Let cool slightly before serving.

* You could also make four small pies, instead of a large one!

Chicken and Biscuits

The great thing about cassroles is that they are easy to prepare, and they keep well. This recipe from my mom has always been a favorite of mine. It's an example of a classic product-inspired recipe, probably originally found on the back of a can or in one of the promotional cookbooks I collect.

Casserole:

3.5 lbs chicken tenders or (or abour 8 breasts, cut into pieces)
1 C flour
1 can cream of chicken soup (or cream of mushroom)
1 C cream or milk
1 lb pearl onions (canned or frozen are great)
1 tsp paprika
1 tsp mustard powder
1/2 tsp salt
1/4 tsp pepper
1 C sour cream
1/2 C sliced, green olives (optional)

Biscuits:

1 C butter
1 C breadcrumbs
2 tsp poppy seeds
Pinch each of rosemary, thyme, sage
4 Tbs sliced, green olives (optional)
2 C flour
2 Tbs sugar
2 Tbs baking powder
1/2 tsp salt
2/3 C milk

Combine all the casserole ingredients except for the sour cream and olives. Pour into a large casserole dish and bake, covered, at 350 degrees for an hour.

Start the biscuits by melting 1/2 C butter, and mixing in the breadcrumbs, poppy seeds, herbs, and olives. In a large bowl, mix the flour, sugar, baking powder, salt. Cut in the rest of the butter and add the milk to form a dough. On a floured surface, knead 20 times and then roll out into a rectangle, about 1/4 inch thick. Spread the breadcrumb mixture on top, and then roll up the dough, jelly-roll style, sealing the edges with water. Wrap in wax paper and refrigerate until you're ready to use.

After an hour of baking, take the casserole out of the oven and stir in the sour cream and olives. Unwrap the biscuit roll, cut into one-inch slices and arrange over the top of the casserole. Turn the oven up to 400 degrees and bake for another 20 minutes, or until the biscuits are golden brown.

Mom's Mac and Cheese

This is classic Mac and Cheese, (almost) the way my mom made it. I've taken her recipe and added a cream sauce, which helps hold the casserole together and distribute the cheese a little more evenly.


1 pound of pasta
4 C shredded cheese (I prefer a mix of Fontina and Cheddar)
1 C cream or milk
2 Tbs butter
Flour
Breadcrumbs

While the pasta is boiling, make a roux with half the butter and a little flour. Add the cream and a bit of cheese and season with salt and pepper to make a thick sauce. Drain the pasta and toss in the cheese sauce. Pour half into a casserole dish and cover with half the remaining cheese. Add the rest of the pasta, followed by another layer of cheese. Sprinkle top with breadcrumbs and dot with butter. Bake for 30-40 minutes at 350 degrees, or until the top is golden brown.