A Twist on Thanksgiving

Although I love cooking and food, Thanksgiving has never really been a favorite holiday of mine.  I’ve never enjoyed turkey, stuffing, sweet potatoes, or pumpkin pie, so the Thanksgiving feast usually turned into a sad little plate of mashed potatoes and cranberry jelly.  The rest of my family wasn’t averse to experimenting with the traditions, though, and we’ve developed some very tasty twists on the tradition.

My aunt made this turkey recipe, and it was delicious.  It doesn’t have the impressive presentation you get from roasting a whole bird, but it sure tastes a lot better:

http://www.nytimes.com/2008/11/12/dining/12mini.html?_r=1&scp=2&sq=braised%20turkey&st=cse

One of my favorite recipes of all time, which fits perfectly into a Thanksgiving feast (or really any other meal) is spicy roast sweet potato wedges.

Spicy Roast Sweet Potato Wedges:

1 tsp coriander seed
½ tsp fennel seed
½ tsp dried oregano
½ tsp dried red pepper flakes
1 tsp kosher salt
2 lb medium sweet potatoes
3 Tbl vegetable oil

Preheat oven to 425; grind together first four
ingredients; cut potatoes in 1 inch wedges; toss
together with oil, ground spices and salt. Spread
out in a shallow pan, roast 20 minutes; turn
wedges over; roast an additional 15-20 minutes, until golden and tender.

Happy Thanksgiving!
-Emma

A very French tuna salad

This is an untraditional salade nicoise, which is to say made the way I like it. Yes, it’s a summery side or main, but some of us are lucky enough to be enjoying perpetual summer for the moment…

Salade Nicoise

200g cherry tomatoes, cut in half
190g tin of tuna packed in water, drained
125 – 250g green beans, topped, tailed and cut in half cross-ways
4 – 6 medium-sized potatoes, scrubbed and cut into chunks
1- 3 T extra-virgin olive oil
A squeeze of fresh lime juice

1) Cook potatoes until tender. Drain
2) Bring water to boil and blanch green beans until just tender, about 3 minutes maximum
3) Mix together potatoes, green beans, cherry tomatoes and tuna into a large bowl. Toss to mix.
4) squeeze over the lime juice and add the extra-virgin olive oil. If the salad seems too dry, add a little more oil. Taste. Add salt if you like.

This served about two as a main. But we were really hungry.

Eat well…life’s too short not to!

Chloe