Heavenly side dishes

In my opinion side dishes rule.  The bird gets all the glory, but let’s be honest here. Who doesn’t salivate at the sight of heaping bowls of beautifully mashed potatoes, gooey sweetened yams topped with marshmallows, sweet, tart cranberry sauce, buttery soft dinner rolls and thick, creamy gravy.  I’m talking gobs and gobs of gravy here. Hubby calls it ‘sauce’ but where I come from its gravy, plain and simple. Pretty much everything is better with a big spoon of gravy on top.

 And what would any Thanksgiving dinner be without the iconic green bean casserole? Traditionally prepared with Campbell’s cream of mushroom soup, green beans and French’s fried onions. Well fellow foodophiles, that show piece of culinary artistry turns 55 this year. Difficult to imagine, but there may be some among us who sat down to Thanksgiving dinners without the ubiquitous green bean casserole.  Horrors!

So, what’s on your line up of savory sides this year? Keeping to the traditional standards or contemplating an update to a classic? We hope you’re planning something new and unexpected.  Thanksgiving is based upon tradition and all things comforting. But come on, what’s wrong with pushing the envelope a little? Why not cook the consummate Thanksgiving dinner, but take one classic dish and rework it in a fun and unexpected way.

Below is a recipe from Chef Tyler Florence with a new spin on sweet potatoes.  I’m going to try his recipe this year because it sounds scrumptious; I’ll let you know how it comes out.

I’m also giving you hubby’s recipe for ‘sauce’. It is without a doubt one of the most delicious gravies ever and the most requested item when we pack to go goodie bags for our guests.

Lastly, if you or someone you know is thinking about buying or selling a home I would  greatly appreciate your referrals.

Jacks’ Sauce:

In a roasting pan, brown turkey & poultry bones (necks ,wings, backs) along with mire poix (diced onion, carrots, & celery) in a 375 degree oven for 30 – 45 minutes or until well browned.  Remove all ingredients and place in a large stock pot. Deglaze the roasting pan with white wine, then pour into the stock pot. Cover all bones & vegetables with quality chix broth. Simmer for about 2 hours, strain and set aside. In a separate pot sauté three diced shallots in one stick butter until translucent. Make a roux with ¼ cup flour, whisk into simmering stock, and simmer slowly for 30 minutes. Finish with heavy cream salt and pepper to taste. If desired add fresh chopped sage, thyme or tarragon, whatever you like.

Tip: A sauce thickened with flour should not be heated at too high a temperature as it will partially reliquefy if it boils.

Whipped Sweet Potatoes & Bananas With Honey From Chef Tyler Florence

Serves 6-8 as a side dish

2 1/4 to 2 1/2 pounds sweet potatoes, about 3 medium

 2 ripe bananas

1/8 cup honey 4 ounces unsalted, room temperature butter (1 stick) --

Kosher salt, to taste

3/8 cup firmly packed dark brown sugar

1/4 cup all-purpose flour

3/4 cup coarsely chopped pecans

 Preheat the oven to 400. Scrub the sweet potatoes and prick

all over with a fork. Put them in a roasting pan and roast for 40 minutes.

Add the unpeeled bananas to the pan and continue roasting for about 20

minutes more, or until the potatoes and bananas are very soft. Remove the

pan from the oven, but leave the oven on.

When the potatoes are cool enough to handle, scoop the flesh into a large

mixing bowl. Peel the bananas and add them to the bowl along with the

honey, half of the butter and salt to taste. Beat vigorously with a wooden

spoon until well combined and fluffy. Spoon into an oven-proof dish and

smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining

butter, the brown sugar, flour and pecans until the mixture is the

consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet

potatoes and return to the oven. Bake until the sweet potatoes are heated

through and the crumbs are golden, about 20 minutes. Serve immediately.

Per serving: 404 calories, 4 g protein, 57 g carbohydrate, 19 g fat (8 g

saturated), 31 mg cholesterol, 19 mg sodium, 5 g fiber.

Lastly, if you or someone you know is thinking about buying or selling a home I would  greatly appreciate your referrals.

Next posting will address desserts, wine, and dining out options for those who won't be cooking this year.
Thanks for watching and Happy Eating!