Thanksgiving week Menu Swap: sweet potatoes

heritage turkeys

Sea of Book of Yum is hosting the swap this week and has chosen sweet potatoes as the ingredient.  It took me a long time to realize that sweet potatoes are great.  As a kid they were always coated in marshmallows and brown sugar, not having a sweet tooth and not liking marshmallows much, the dish was never for me.  I really like sweet potatoes in a more savory dish.  Or in sweet potato fries.  Speaking of fries, that reminds me that soon we will start a new post series called Deep Fry Fridays, although I seem to deep fry more on Thursdays for the record.  Friday rhymes better.  Since we celiacs typically can’t eat any deep fried foods in restaurants because of cross contamination, I thought I would push our limits and have a deep fry fest month.  I am thinking January might do.  That gets us safely behind the busy holiday season, albeit everyone seems to diet in January.  Deep frying doesn’t have to be super fattening.  Sauteeing can be just as bad.  So stay tuned for some great ideas to dip into your fryer.  Send your suggestions this way too.  We will do a menu round up and see what is frying around the country.

Saturday: Porchetta, leftover from the freezer, ancho chile, cilantro new potatoes, roasted broccoli

Sunday: Szechuan beef (using our grass fed beef) and broccoli stir fry

Monday:  Pizza!!  I will be trying out Whole Foods 365 GF pizza crust mix.

Tuesday: Chicken ala Veracruzana from one of Rick Bayless’s books, arepas (chicken raised by my brother)

Wednesday:Grilled salmon, ethnicity to be determined, sides to be determined.  Leaving this one up in the air for now.  Maybe an Indian theme.

Thursday:  Thanksgiving!  Our menu this year is mostly based on Gourmet’s Come Together menu, very modern Mexican/New Mexican.

Apps: shrimp cocktail with cilantro and lime, chipotle meatballs, guacamole, chips and fresh salsa using my canned tomatoes and adding fresh cilantro, onion and serranos.

Salad: Clementine Jicama Salad

Main course and sides:mango salsa with pomegranate, spiced roasted sweet potatoes, adobo turkey with red-chile gravy (brined and charcoal grilled), corn-bread and chorizo stuffing, poblano potato gratin, green beans with a brown butter shallot sauce, center cut pork loin with rib on the rotisserie (with my homemade Mexican rub), rice (to go with the gravy),  and cranberry sauce (you have to have it)

Desserts:lattice apple pie with mexican brown sugar (although GF it probably won’t be latticed), chocolate cinnamon cream pie, with Pamela’s chocolate cookies used as the crust vs graham crackers, Haagen Daz Swiss Vanilla Rum ice cream

No, I am not cooking all of it, a good friend of mine and her hubby are bringing the meatballs, the stuffing and apple pie and making them all GF, another set of good friends (my aunt and uncle) are bringing sweet potatoes to roast and cranberries.  Both are bringing lots of wine. Both are coming from far away to join us.

Localvore part: We are using our ground pork in the meatballs, skipping the veal, the heritage turkey raised by my brother, the pork loin that we helped raise and butcher, tomatoes that I raised and canned, apples from the farm, potatoes from the farm and all garlic used is from my brother and sister in law.  The tortilla chips are made localy in Ann Arbor and are addictive. Oh, and our bubbly and several wines are local from LMawby Vineyards and 45, a new winery in Suttons Bay, both with great winemakers.

Friday : Brunch with the house guests: Sausage and Egg Casserole with slow roasted tomatoes and mozzarella (using pomodori al forno tomatoes instead of sundried) – this is naturally GF and I made it years ago and finally found the recipe again, recovery bloody marys, home roasted coffee.

Dinner:  Pork Pozole Party: our good friend Dan is in town (as well as our Thanksgiving guests) and we are hosting a party for him so that he has a chance to see everyone.  Pozole sounded like a tasty crowd pleaser and is comfort food for me when it is cold out and it is already cold cold cold out.  Radishes, shredded cabbage and onion for toppings.  We will use our pork for the pozole and red chiles from NM.  Margaritas will flow.

So, a wonderful week is on it’s way and once again, we have a lot to be thankful for!  Happy Thankgiving to all of you!

pigs and apples Ginger with her sides of porkour thanksgiving turkeyheritage turkeys purple potatoes in the gardenripe ready to can tomatoes garden fingerling potatoes apples apples

i’m out

Menu of the Week: Cilantro! Appetizer of the Week: Gruyere Pinwheels with herbs

Natalie over at Gluten Free Mommy is hosting this week’s menu and the ingredient is cilantro, one of my favorite herbs!  She has been on the South Beach diet and has lost 10 pounds! Congrats Natalie!  Check out her website for a list of many Gluten free menus!

Saturday: Backyard picnic

Spicy Goat brats with potato salad (vinaigrette style) and grilled asparagus

Sunday: Comfort food

Grilled porkloin, with impromptu cornbread stuffing, gravy, rice and sauteed broccoli rabe

Monday: Thai

Stir fried pork with long beans from Gourmet (May 2008 – recipe not online yet) – lots of cilantro and lemon grass in this dish! I will be subbing regular green beans for long beans. I might add a Yum Pla Tho (squid) salad. My local restaurant makes a dish that sounds a lot like this but with lots of mint and cilantro.

Tuesday: Italian American

Parmeasan coated chicken, angel hair pasta with marinara (from garden tomatoes) and green salad

Wednesday: On the road for work

Thursday: Indian from Madhur Jaffery’s book

Keema (with grass fed beef), GF dosa’s and cilantro chutney. Fresh mango with mint for dessert. (Last weeks Keema turned into Korma for lack of some ingredients)

Friday: Localvore Meal:

Whitefish in a horseradish (need to finish off that horseradish root) crust with a remoulade (also a Gourmet based idea). I will attempt to source out the fish, veg and any sides locally, locally meaning the whole state Michigan at this point since our snow just melted! It could mean items from the freezer that are from the garden like green beans. Or stewed tomatoes from the canning pantry.

And now….

Appetizer of the Week: Gruyere pin wheels with garden herbs

I will be attempting to recreate an old standby of mine to a GF appetizer. I am going to use pie crust and roll it out thinly on plastic wrap and then top with my ingredients and use the plastic wrap to help me roll into a tube. Slice into 1/4 inch rounds and bake. Hopefully it is even tastier than it used to be. This was a great go to recipe and I kept a premade log in the freezer. Unexpected guests stopping by for a cocktail afterwork? Turn the oven on and slice. Always a winner.  I am going to shoot for Friday for making this treat, but if I have time, I may do it earlier in the week and I will post any successful photos!

Happy cooking and eating!

i’m out

Menu of the Week March 31st: Lemons!

Gluten Free Menu Swap Monday - Lemons
This week’s menu swap is hosted by Gluten Free Mommy and the ingredient is lemon! The ironic thing is I used about a dozen lemons in last week’s menu. I was in a lemon mood and ate most of the 8×8 pan of double lemon bars myself over the week.

Sunday: Wales, home of the leek

Leek Potato soup with tarragon

Monday: Alsatian

Trout Choucroute from March Gourmet mag – perhaps. I will be subbing Artic Char. I am not sure about fish and sauerkraut. Sides will be broccoli, maybe in casserole form, and polenta. Edited to add – this is definitely a dish that we will not, repeat not be making again.  The fish itself was tasty, but the rest of the dish was a sour flop.  Even my polenta experiment didn’t work the way I planned.  Oh well.

Tuesday: Indian

Boti Gosht with grass fed beef and lemon rice, dal (maybe), bajji (onion fritters with chickpeas) and green mango salad

Wednesday: New Mexican

Tamales with red chile sauce

Thursday: All American

Mac and cheese with a green salad

Friday: Southwest fusion

White Chicken Chili loaded with green chiles and creamy cornbread. Since my bf won’t eat beans, I will be pureeing them in a known attempt to disguise them and he will see if he can get over his psychological bean burden. Wish me luck!

Happy eating!

i’m out