Just What The Doctor Ordered {Thanksgiving Special}

 It’s that time of year when dishes that aren’t smothered in cheese, butter, and heavy cream don’t make it on the menu. I try to resist the urge to start baking gratins or casseroles or savory soufflés until Thanksgiving, when I’m pretty sure it’s against the law not to. The trouble is once you’ve had scalloped potatoes or a spinach gratin, there’s no going back. They have a way of warming you up, lifting your spirits, and actually excite you about dreary old winter. Thanksgiving is an enabler, and casseroles are like the gateway drug, because the truth is we don’t have many weapons to deal with winter blues in the city . Can you imagine how unbearable winter would be if it wasn’t for these comfort meals? What else would we have to carry us through winter? You can only go ice skating, or shopping for christmas decorations a few times until you choose the comfort of your home over the cold weather. Caribbean getaways do the trick, but hey you can only have one of those a year if you’re very lucky, and winter is all the worse afterwards.

I don’t know about you, but I’m going to load up on all the comfort food I can get if I’m forced to deal with winter atrocities such as: being forced to stepping in puddles on certain street corners on my way to work every morning and getting my pants wet, getting hit by weird drops of water or snow or god-knows-what and have it land on my face, constantly struggling to push doors against the wind , never having an umbrella when I need one, and getting splashed by taxis and buses even when I am standing five feet away. And don’t get me started on the wind, waiting around every corner like a mugger. If I’m forced to deal with these crimes against humanity from now until March, then I will make these dishes not just on Thanksgiving, but every time the winter strikes. Who’s with me?

Sweet Potato Gratin with Marshmallows and Chile-Spiced Pecans:



Isn’t this the cutest dish ever?? I changed the portions a little bit since the original recipe made A LOT, and adjusted the seasonings, too. The pecans are so good, you're going to eat most of them straight from the pan. And, yes, the chipotle chile powder is totally worth purchasing. I’m thinking about making popcorn with it next.











Sweet Potato Gratin with Marshmallows and Chile-Spiced Pecans: Adapted from Sweet Potato Gratin with Chile Spiced Pecans Recipe by Jose Garces from Food and Wine


CLICK FOR A PRINTABLE VERSION OF THIS RECIPE HERE

Ingredients:

3 sweet potatoes
1 tablespoon unsalted butter
½ cup pecans
1 teaspoon brown sugar
½ teaspoon chipotle chile powder
Salt
2 tablespoon honey
½ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
¼ cup heavy cream
2 tablespoons butter, room temperature
Pepper
1 cup mini marshmallows

Directions:

1) Preheat the oven to 400°. Prick the sweet potatoes with a fork, and roast on a large baking sheet lined with aluminum foil for 50-60 minutes.
2) Meanwhile, in a skillet, melt the butter. Add the pecans, brown sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
3) Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, nutmeg and cloves to the processor and puree. Add the cream, butter, and puree. Season with salt and pepper.
4) Scrape the potatoes into a small casserole dish; scatter the marshmallows on top. Bake in the top third of the oven for 25-30 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.

Make Ahead: The sweet potato puree can be refrigerated overnight. Bring to room temperature and top with the marshmallows before baking. The spiced nuts can be stored in an airtight container for up to 3 days.

Collard Greens and Leek Gratin



I have been trying to figure out what to do with my collard greens from my CSA share. I don’t know why a gratin wasn’t the first thing that came to my mind. I love spinach gratins so this really was a no-brainer. The leeks are a revelation when they are cooked to softness. Parmesan doesn’t add much to hearty gratins like this when combined in it, so I just sprinkled some on top for crunch. I also added fontina along with the gruyere to give it more of that cheesy flavor.






Collard Greens and Leek Gratin: Adapted from Swiss Chard and Leek Gratin Recipe by Michael Symon from Food & Wine
CLICK FOR A PRINTABLE VERSION OF THIS RECIPE HERE


Ingredients:


1 bunch collard greens

1 tablespoon extra-virgin olive oil

3 medium leeks, white and tender green parts only, sliced 1 inch thick

Salt

1 garlic clove, minced

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1/2 cup shredded Gruyère cheese

1/4 cup shredded fontina cheese

3 tablespoons parmesan cheese

1/4 teaspoon freshly grated nutmeg

Freshly ground pepper


Directions:

1. In a large pot of boiling water, blanch the collard greens in batches until wilted, about 1 minute. Drain the chard, squeeze dry. Remove the tough stem and chop it.

2. Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over low heat, stirring a couple times, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 1 minute. Add the collard greens, season with salt and remove from the heat.

3. Preheat the oven to 425°. Butter an 8-by-8 inch baking dish. In a large saucepan, melt the butter. Warm the milk in a small pot, but make sure it does not boil. Stir in the flour to the butter over moderate heat to form a paste. Cook for a couple minutes. Gradually whisk in one-third of the milk and cook over low heat, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Cool until the sauce coats the back of a wooden spoon and no floury taste remains, about 10-15 minutes. Whisk in the gruyère and fontina cheeses along with the nutmeg; season with salt and pepper. Mix the sauce into the leeks and collard greens. Season with salt and pepper.

4. Transfer the mixture to the prepared baking dish. Sprinkle with the parmesan cheese. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.

Note: The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.

Individual Sweet-Potato Soufflés



You can eat these small souffles like a pudding lying down on the couch. They make a great appetizer or a side dish or a snack.








Individual Sweet-Potato Soufflés: Adapted from Savory Sweet-Potato Soufflés Recipe by Martha Stewart

CLICK FOR A PRINTABLE VERSION OF THIS RECIPE HERE

Ingredients:


3 sweet potatoes

2 tablespoon butter, plus more for baking dishes

1/4 small onion, finely chopped (1/2 cup)

1/8 teaspoon cayenne

1/2 teaspoon dried thyme

Salt and ground pepper

1 tablespoon flour

1/2 cup milk

1 tablespoon honey

3/4 cup coarsely grated Gruyere cheese

3 large eggs, separated


Directions:

1) Preheat the oven to 400°. Prick the sweet potatoes with a fork, and roast on a large baking sheet lined with aluminum foil for 50-60 minutes.

2) Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, butter, salt, and pepper to the processor and puree.

3) Lower the temperature in the oven to 375°. Butter four 3/4-cup ramekins; set aside.

4) In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, cayenne and thyme; season with salt and pepper. Cook, stirring often, until the onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.

5) Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in ½ cup cheese, salt and pepper. Whisk in sweet-potato puree, and then egg yolks, one at a time.

6) In a clean mixing bowl, beat egg whites with an electric mixer at a slow speed for 1 minute. Add a pinch of salt, and increase the speed to medium-medium/high. Beat until stiff peaks form (stop as soon as you see stiff peaks, if you continue beating they deflate again). Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.

7) Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.