{"id":188,"date":"2009-11-17T07:06:59","date_gmt":"2009-11-17T15:06:59","guid":{"rendered":"http:\/\/topmomblog.com\/?p=188"},"modified":"2009-11-29T21:09:56","modified_gmt":"2009-11-30T05:09:56","slug":"two-tips-for-tackling-turkey","status":"publish","type":"post","link":"https:\/\/shescookin.com\/two-tips-for-tackling-turkey\/","title":{"rendered":"Two Tips for Tackling Turkey"},"content":{"rendered":"
Making Thanksgiving dinner on your own can be a daunting task – even for your more experienced cooks. Just because I’m a cooking blogger doesn’t mean that all my meals turn out perfect, or that I’m an expert in all things culinary, or that I have some awesome Viking professional kitchen….<\/p>\n
And the Thanksgiving dinner that I cooked Sunday reminded me of just that. Yes, I know Thanksgiving is still two weeks away (actually, only 10 days) but I wanted to share two of my favorite recipes with you. And that I can do.<\/p>\n
Things did not go desperately awry, but the day did start with my big, hairy, surprise dinner guest canceling to rush off to a paying job (men!). So before you charge into that kitchen determined to cook your family a mouthwatering feast they will never forget, I have these two tips to share:<\/p>\n
The Roasted Vegetables with Balsamic-Lemon Vinaigrette can be cooked before the turkey and served at room temperature or reheated before serving. “Roasted vegetables are downright scrumptious. It’s an easy method that creates caramelization on the exterior, a beautiful browning that yields pleasant sweet flavors. It’s a sweetness that masks any of a vegetable’s subtle bitterness”, raved Cathy Thomas in a recent article<\/a>.<\/p>\n Another great thing about this dish is that it combines several Thanksgiving staples into one delicious side dish that makes a visually beautiful presentation.<\/p>\n (adapted from Bon App\u00e9tit, November 1997) 2 lb. red-skinned sweet potatoes (yams) Vinaigrette<\/p>\n 1\/4 c. balsamic vinegar Preheat oven to 450 degrees. Place garlic head, cut side up, on small piece of aluminum foil, drizzle with 1 t. olive oil, wrap up and place in roasting pan with vegetables.<\/p>\n Roast until vegetables are tender and brown in spots, turning occasionally, about 45 minutes.<\/p>\n Unwrap garlic, peel and thinly slice. Transfer garlic and vegetables to a large bowl.<\/h2>\n
Roasted Vegetables with Balsamic-Lemon Vinaigrette<\/span><\/h2>\n
\nServes 10<\/p>\n
\n(about 3 med.) peeled, cut into 1-inch pieces
\n2 acorn squash, quartered lengthwise, seeded, cut crosswise into \u00bd inch slices
\n1 lb. brussel sprouts, trimmed, halved lengthwise
\n2 t. chopped fresh rosemary or 1 t. dried
\n2 T. olive oil
\n1 whole garlic head, top \u00bd inch trimmed<\/p>\n
\n2 t. grated lemon peel *
\n3 T. olive oil<\/p>\n
\nPrepare vegetables. Transfer to large roasting pan. Drizzle with 2 T. olive oil, sprinkle generously with salt & pepper. Toss to coat.<\/p>\n
\nWhisk vinegar, lemon peel and olive oil. Toss to coat. Let stand at room temperature.<\/p>\n