Happy Thanksgiving!
Hiya followers! If you live anywhere close to Georgetown, Ontario, make sure to check out my website and sign up to one of my cooking demonstrations! You can either come out to The Carter Farm Market located in Norval, Ontario, or I will come out to your house for a private demo!
www.sarahsculinaryadventure.com
www.sarahsculinaryadventure.com
Hiya followers, just a quick blog today featuring three of my Thanksgiving side dishes! They are all delicious, but I must admit that the one I get the requests more is the Squash with Brown Butter and Sage. Not only is it simple and tasty, it will also add great clour to your festive table! Then again, I could say the same thing about all three of my recipes! Ha! Have a fabulous Thanksgiving weekend and I'll be back soon with another Culinary Adventure!
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Simple and Tasty Recipes:
Honey and
Thyme Roasted Ontario Vegetables
(serves 6 to
8)
2 sweet
potatoes, peeled and cut into bite size pieces
4 carrots,
peeled and cut into bite size pieces
½ rutabaga,
peeled and cut into bite size pieces
18 to 24
pearl onions, peeled
¼ cup extra
virgin olive oil
¼ cup honey
1 tbsp cider
vinegar
8 sprigs of
thyme
Sea salt and
fresh ground pepper to taste
Preheat the
oven to 375 degrees.
In a large
bowl, combine the oil, honey and vinegar. Toss in the cut vegetables and sprigs
of thyme with a pinch of salt and a grind or two of pepper.
Spread the
vegetables out evenly into a large casserole dish. Roast for 30 minutes, give
the veggies a good stir and return to the oven for another 25 to 35 minutes,
until the vegetables are lightly browned and tender.
(serves 6 to 8)
8 cups of mixed squash (about 2 medium sized), I used butternut and acorn
1 medium red onion
4 sprigs of thyme
1 tbsp extra virgin olive oil
1/2 tsp sea salt
fresh ground pepper
2 tbsp butter
8 to 10 sage leaves, chopped
Preheat oven to 400.Peel and seed the squash, cut into bite sized pieces.
Peel the onion and cut it into similar sized pieces as the squash to ensure equal cooking time. In a large bowl toss together the vegetables and thyme sprigs with the oil, salt and pepper. Turn the bowl out onto a lightly greased sheet pan and spread the vegetables evenly. Roast for 25 to 30 mins until tender and lightly browned. Meanwhile make the brown butter...
In a small pot heat the butter on medium heat. The butter will splash a bit when it is fully melted, so gently swirl the pan to avoid this. When the butter begins to froth, cook it until the butter solids begin to brown (2 to 3 mins) then immediately remove the pot from the heat so the solids don't burn. Allow to cool for about 5 mins, add in the sage and set aside.
To serve, place the roasted veggies into a warmed serving bowl, spoon over the brown butter and top with a little extra ground pepper.
In a small pot heat the butter on medium heat. The butter will splash a bit when it is fully melted, so gently swirl the pan to avoid this. When the butter begins to froth, cook it until the butter solids begin to brown (2 to 3 mins) then immediately remove the pot from the heat so the solids don't burn. Allow to cool for about 5 mins, add in the sage and set aside.
To serve, place the roasted veggies into a warmed serving bowl, spoon over the brown butter and top with a little extra ground pepper.
Ontario Two Potato Gratin
(serves 6 to 8)
3 medium sweet potatoes, scrubbed well
3 large Yukon Gold potatoes, scrubbed well
2 tbsp olive oil
2 garlic cloves, chopped
1 tbsp fresh thyme, chopped, plus extra for garnish
1 tbsp fresh sage, chopped, plus extra for garnish
2 tsp sea salt
fresh ground pepper
1 cup 35% cream
Preheat oven to 375.
Slice the sweet potatoes into 1/2cm thick medallions, place into a large bowl. Slice the Yukon Golds in the same fashion and place into a bowl of cold water to avoid them turning brown. Drain the Yukon Golds and pat them dry and add them into the large bowl with the sweet potatoes. Combine them with the oil, garlic, both herbs, sea salt and pepper. Thoroughly toss the potatoes to make sure each piece is coated with the ingredients. In a large oven proof dish, line up the mixed potato slices into neat rows. Cover tightly with tin foil and place in the oven for 45 mins. Take out of oven, remove foil and evenly pour the cream over the potatoes. Place back into the oven, uncovered, and allow to bake for another 25 to 30 mins until the cream has thickened. Simply wipe away any splashes of baked cream off of the inside of dish with a damp cloth and serve immediately.
(serves 6 to 8)
3 medium sweet potatoes, scrubbed well
2 tbsp olive oil
2 garlic cloves, chopped
1 tbsp fresh thyme, chopped, plus extra for garnish
1 tbsp fresh sage, chopped, plus extra for garnish
2 tsp sea salt
fresh ground pepper
1 cup 35% cream
Preheat oven to 375.
Slice the sweet potatoes into 1/2cm thick medallions, place into a large bowl. Slice the Yukon Golds in the same fashion and place into a bowl of cold water to avoid them turning brown. Drain the Yukon Golds and pat them dry and add them into the large bowl with the sweet potatoes. Combine them with the oil, garlic, both herbs, sea salt and pepper. Thoroughly toss the potatoes to make sure each piece is coated with the ingredients. In a large oven proof dish, line up the mixed potato slices into neat rows. Cover tightly with tin foil and place in the oven for 45 mins. Take out of oven, remove foil and evenly pour the cream over the potatoes. Place back into the oven, uncovered, and allow to bake for another 25 to 30 mins until the cream has thickened. Simply wipe away any splashes of baked cream off of the inside of dish with a damp cloth and serve immediately.
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