Thanksgiving – Lollipopsicle

November 29, 2013

Thanksgiving…..off the grid.

This year we had the opportunity to have the holiday with our friends (also from Ogden, UT) Heidi and Steve. Last year they sold their home in Ogden and decided to move to Wilhelmina, Oregon. The Edwards’ were always the self-reliant types, growing gardens, DIY projects, distilling, sewing, making their own cured meats. They decide to “go off the grid” or “homestead” in a rural town in OR. Just an hour out of Lincoln city on the coast. This region is particularly interesting as it is a rather fertile area, with more wineries then residents it seems, it is the unpretentious Oregon version of Napa, with some top notch pinot gris and pinot noir being made between hazelnut farms, meat producers, and eclectic art galleries. Their property is five acres, they have chickens, greenhouses they constructed themselves, and a mix of art and future plans for a massive garden.

We headed up from Portland, and within an hour and half were in another world it seemed. After turning onto a gravel road and heading up the hill we made it to their lovely home tucked between trees and a haven for critters of all sorts, the kids loved it, and we loved it to. Heidi and I grew up on the same street, three houses away, we oddly never really met until we both worked together at the “City Club” in Ogden, UT. We instantly hit it off, with loads in common, and an appreciation of questionable jokes and potato vodka.

As a hostess gift this year I brought her a handle of our favorite “Mono” as a homage to our friendship, we drank a few as well and dined on a fantastic “Franken Bird” as she called it, it was an outrageously fresh and delicious turkey from Providence farm in Philomath.

Steve brined, deboned, and stuffed this bird with homemade pork sausage, and fresh spinach, trussed and roasted to perfection. I make a fine turkey don’t get me wrong, but this rendition was mind blowing, also on the menu was eggnog glazed ham, homemade ciabatta, the usual suspects of potatoes, gravy, stuffing, I brought a butternut squash salad, and bakalava, and Heidi’s friends the McLean’s brought a really good gluten free pumpkin pie.

Heidi and Steve take great pride in their ability to be self-reliant, to them that is off the grid, what a wonderful holiday we had, if each one of us could find our own way to be “off the grid” I think the world would be a more peaceful place…Namaste.

November 15, 2013

Vegan Shepard’s pie with roasted root veggies, French lentils, and topped with truffle infused whipped yam

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Every time I go to visit my family in Utah I gain 5 lbs.…..it never fails, this last time I was only there 5 days! I wish I could go about blaming altitude or something else, but it was probably my lack of self-control on what I was gobbling. So I figured now may be a good time to go back to some plant based foods. With Thanksgiving just around the bend I thought it would be a perfect time to blog a vegan main that would work great for such a holiday. The place I work serves a version of lentil Shepard’s pie as our “go to” vegan entrée and there is blog after blog of recipes on the subject, I checked out several and I must say my favorite was Bon Appetit’s version, although way to fussy and complicated for a comfort food dish, it did have a great idea to roast several varieties of root veggies and add them to the mix, they opted for russets on top, I went with yams, and they had a ridiculously complicated gravy that would make the seasoned chef scoff (come on its Shepard’s pie people!), so I simplified that, and added a bit here, left out something superflerious there, and left out ALL animal products, I even got some Earth balance “butter” to test if it could stand up to the taste I was after, oh and I might’ve drizzled the whipped yams with a bit of white truffle oil and that is never a bad thing. So there she blows…….You will need:

Filling:

1 cup brown French lentils, cooked in 4 cups boiling water, reduce heat, until done, but not mushy (20 min), drain.

1 parsnip, peeled, medium dice

2 carrots, peeled, medium dice

1 rutabaga, peeled, medium dice

1 small butternut squash, peeled, medium dice

10 cippollini onions, peeled and cut in half, if you can’t find these frozen pearl onions are ok.

½ of a head of cauliflower cut into florets

5 cloves garlic, yes 5, peeled.

8 oz fresh mushrooms, your choice, I used crimini

1 tbsp. bragg’s liquid aminos

3 tbsp. olive oil

A handful chopped herbs, I used flat leaf parsley, sage, and thyme.

Salt and pepper to taste

Sauce:

1 medium onion, small dice

1 15 oz can good quality crushed tomatoes

A palmful of dried porcini mushrooms, tea’d up with about ¼ cup hot water

1 ½ Cup dry white wine

2 cups veggie stock

2 tbsp. white miso or soy sauce

Salt and pepper to taste

Topping:

2 large yams

2 tbsp. earth balance “butter”

¼ Cup almond milk, I love, love, love Califa farms! It’s the best, I have three different varieties in my fridge as I type!

Salt and pepper to taste

Drizzle of white truffle oil, trust me….you can thank me later.

Method:

In a pre-heated 450 degree oven, bake yams on sheet pan, skin on for about 45 minutes or until easily pierced with a fork. Cool long enough that you can handle them, peel off skin, put the insides in a stand mixer with “butter” and milk, whip till light and fluffy, turn down speed add truffle oil. Season with salt and pepper and set aside.

In a large bowl combine all the veggies for the filling except mushrooms. Sprinkle with salt and pepper and olive oil, spread evenly onto two sheet pans and roast in oven at same temp as the yams cooked for about 25 minutes.

In a medium saucepan lug a bit of olive oil and add onions for sauce, cook down over medium heat for 15 minutes or so. Add tomatoes, cook 10 more minutes, deglaze with wine, reduce by half, add stock, cook 20 minutes and then blend together, with a blender or an immersion blender is what I used, doing this sort of naturally thickens your sauce without having to add any additional thickeners.

Assembly:

In a 3 quart casserole dish place cooked lentils, top with roasted veg, sprinkle with fresh herbs, and spoon over the sauce, paying close attention to every nook and cranny. Top with yams and bake 30 minutes or so on the same temp till bubbly and browned. Let sit at least 15 minutes before feasting! Old turkey might have some competition this year!

October 22, 2013

Fresh Cranberry compote with lemon zest and red wine.

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What would Thanksgiving be without cranberries? It is a must have for most, but if you are still opting for the canned variety (which I grew up on) you are missing out on a whole level of awesome that their fresh, whole berry, counter part offer. Cranberries are tangy, healthy, and have an amazingly long shelf life, despite a small harvesting season. I live in cranberry country up here in Oregon, but most times they are available all over the states and when they are, grab two bags, one for now and one to freeze for later! I’m highlighting my cranberry compote with red wine, wine pairs amazingly well with the tannic nature of the berries. This sauce or compote as I like to call it is great on turkey of course, but also amazing with roasted meats of all kinds or even seitan if you are plant based. This compote keeps well in the fridge and is ideal for canning, so you can always have it on hand. It’s also incredibly simple. So try this for your Thanksgiving holiday and impress your guests!

You will need: 12 oz fresh Cranberries 1 Cup red wine, pinot noir or beaujolais works well. 1 Cup sugar zest and juice from half a lemon pinch of salt — You will need:
12 oz fresh Cranberries
1 Cup red wine, pinot noir or beaujolais works well.
1 Cup sugar
zest and juice from half a lemon
pinch of salt

Method:
In a medium sauce pan combine all ingredients, bring to a boil, reduce heat to medium low, simmer 15 to 20 minutes till the natural pectin in the berries is released and sauce is thick and shiny! For a low sugar, no alcohol version, try 1 cup of apple juice in place of wine! Full of health benefits cranberries are a great addition to Thanksgiving or any meal really, even good on ice cream! Try this its easy, cheaper, fresher, and most importantly tastier then any pre-made sauce I have met.