Buck Reed
The Supermarket Gourmet
November brings us Thanksgiving—either our most favorite or most feared holiday for cooking. I guess I shouldn’t be allowed to say that, as those who like to cook love this holiday, and those who do not make sure they are in a relationship with someone who does.
I could talk about roasting a turkey, but that’s been done to death, much like most turkeys are cooked in many homes. Seriously, Butterball has a hot line for those who feel that ruining a turkey every year is a tradition. This month, I would like to talk about adding a new dish to your holiday table, roasted vegetables. I know, I know, adding a new dish to your list of chores may seem like madness, but just hear me out. Roasting a vegetable can bring not only an innovative dish to your family (imagine Martha Stewart smiling down on you as you serve it), but it also might solve a couple of problems you might traditionally be dealing with. Just what are you going to serve those vegetarians or gluten free members of your brood? Imagine Cousin Moonbeam finally not lecturing you about the murdered feathered spirit on your plate, as they marvel over a delightful dish of roasted acorn squash with apple stuffing.
One of the first things you lose as you roast is the water in the vegetable, which intensifies the flavor of your dish. This technique also adds a deep caramelized flavor to your plate as well. Also, there is a variety of vegetables that easily lend themselves to this method.
Roasting winter squashes is easy. My favorites are acorn and butternut squash. Most people will tell you to cut the hard peel off the squash, cut it up, and roast away. But, of course, we all know these people would be wrong. Just cut the whole squash in half, remove the seeds (roasting these is good, too) and “guts,” brush the cut side with a bit of oil, and place skin side up on a sheet pan. Poke a few holes in the skin to allow the steam to vent and roast in a hot oven until tender. The best part is that this can be done a couple of days ahead, setup and ready to reheat after the turkey is roasted and resting.
Another idea is pumpkin. I know, we already have pumpkin spice lattes, beer, candles, bread, cookies, even pumpkin spice shampoo and conditioner—you name it and we can add pumpkin spice to it. So I am sure we can make room for a nice roasted pumpkin spice soup. Make sure you get a pie pumpkin, as any old Jack-o-lantern will not do. Roast the same way you would a squash, and make a soup you can serve as a first course. Imagine how fancy everyone will think you are.
Finally, my all-time favorite is roasted Brussel sprouts. You should be able to find them fresh this time of year, and they are easy to prepare. Just slice in half, toss with some olive oil, salt and pepper and roast until tender. This also works with broccoli, cauliflower, and asparagus.
Keeping up with old traditions is all well and good, but starting a new tradition can be an exciting way to spice up the holiday. And with so many different vegetables available this time of year, maybe your tradition can be to try a different one every year.
Need a recipe or an idea for this Thanksgiving? Email me at RGuyintheKitchen@aol.com.
