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Click here: http://act.one.org/sign/sweet_potato/?source=hungry to tell world leaders to END global child malnutrition. Recipes below.
The turkey is the center of Thanksgiving, but the sides are what complete the meal! Add depth to your holiday with this beautiful cauliflower casserole! Recipes below.
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Cauliflower Gratin Recipe:
2 heads cauliflower, cut into florets
8 tablespoons unsalted butter, divided
Salt and freshly ground black pepper
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
3 cups whole milk
3 1/2 cups Gruyere cheese, grated, divided
3 tablespoons flat-leaf parsley, chopped
2/3 cup Panko bread crumbs
2 tablespoons chives, chopped
1.Preheat oven to 400 degrees. Grease a 9×13-inch baking dish with 2 tablespoons of butter
2.In a small saucepan melt 2 tablespoons of butter. On a large sheet tray toss the cauliflower florets with the melted butter, salt and pepper. Roast in the oven for 30 minutes or until soft and golden brown.
3.Reduce the oven temperature to 350 degrees.
4.In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the onion and saute until tender, about 8 minutes. Add the garlic and saute for 1 additional minute. Stir in the flour and cook until combined and bubbling. Gradually whisk in the milk and bring the mixture to a boil. Reduce the heat to low, and simmer stirring constantly, until the mixture has thickened, about 10 minutes.
6.Remove pan from heat and add 2 cups of Gruyere cheese and parsley. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper. Add roasted cauliflower to the cheese sauce and stir to coat. Pour the mixture into the prepared dish.
7.Melt remaining 2 tablespoons of butter. In a small mixing bowl, combine the butter, breadcrumbs, remaining 1 1/2 cups Gruyere cheese and chives. Sprinkle the topping evenly over the gratin.
8.Bake for 30 minutes or until bubbly and browned on the top. Let the gratin cool for 10 minutes before serving.
Serves 6-8
Sweet Potato Casserole Recipe:
8 large sweet potatoes
2/3 cup pecans, toasted
2/3 cup packed light brown sugar
5 tablespoons cold butter, plus more for greasing
2/3 cup heavy cream
1/2 cup pure maple syrup
1 large egg, beaten
2 teaspoons vanilla extract
1 teaspoon salt
1.Preheat oven to 400 degrees.
2.Place sweet potatoes on a baking sheet and cook in the oven for 1–1 1/2 hours or until completely soft, turning as necessary. Remove from oven, cool and peel the potatoes reserving the flesh.
3.Reduce the oven temperature to 375 degrees.
4.Pulse the pecans and brown sugar in the bowl of a food processor to combine. Add the butter a few tablespoons at a time and pulse until the mixture has a sandy texture but holds together. Transfer the mixture to a bowl and put in the refrigerator until ready to use.
5.In the bowl of a stand mixer, fitted with the paddle attachment, add the sweet potato, cream, maple syrup, egg, vanilla, and salt. Beat the sweet potato mixture on medium-high speed until smooth.
6.Grease a 9×13-inch baking dish with butter. Pour the sweet potato mixture into the dish and smooth the top with the back of a spoon. Sprinkle the pecan topping evenly over the dish. Bake for 40 minutes or until heated through.
Serves 6-8
Simple Turkey Brine recipe:
4 quarts cold water
1 cup light brown sugar
1 cup kosher salt
6-8 sprigs rosemary
1 bunch thyme
10 black peppercorns
4 cloves garlic
6 cups ice
1 whole turkey, about 15 pounds
1.In a pot bring 1 quart of water to a simmer over medium-low heat add in the sugar and salt. Stir until ingredients are fully dissolved. Remove from heat to cool slightly.
2.Add remaining 3 quarts of cold water into a large bowl, along with the rosemary, thyme, peppercorns, and garlic. Pour in the warm sugar/salt water and stir to combine. To cool the brine completely, add the ice and stir until brine is fully chilled.
3.Put the turkey and brine into a brining bag or container large enough to hold the turkey and all the liquid. Allow the turkey to brine in the refrigerator for 1 or 2 days. Remove turkey from brine 1 hour before cooking, rinse quickly and pat dry. Let turkey come to room temperature before roasting.
4.After brining, season turkey with your favorite spices, herbs, oil and or butter. Add a small amount of salt and pepper if you like, but remember that turkey is already salted from brine.
