Really? This was the question posted after I ordered them in a restaurant a scant while back.
Although it made me think back. I was assured by my memory that brussels sprouts were indeed the only vegetable that left me sitting at a darkened dinner table at the age of about 7ish, to contemplate reviving the circulation in my lower extremities. It was the brussels sprout that sat cold as I outwitted and outlasted my father’s patients. It was an entire stalk of brussels sprouts that I, later that year in my third grade class, brought in as a mystery object to stump my fellow peanut gallery during a presentation.

Why would I order them then? On my birthday no less?
Mostly because they were actually on the menu. I mean, who the hell would put one of the most despised, spherical vegetables on the planet onto their dinner menu?

What can I say? I’m a daredevil. That and they had bacon in them, so they had to be good, right?

Finely shredded, bacon-y delicious with a sprinkle of crushed, red chilies and lemon zest. They really were good. I ate them all, I wanted more, in fact, they were about the best part of my meal! Needless to say I’ve made them again, of course, not being a big bacon eater going to the butcher to grab three slices of bacon raised a little eyebrow, but that why we shop at the butcher, so you can get exactly what you want – and get it organic…

BRUSSELS SPROUTS WITH BACON

1 pound Brussels sprouts, trimmed and shredded
3 Slices Bacon, please, please make it organic
Pinch of chili flakes
Zest of half a lemon
salt and freshly ground pepper to taste

In a large sauté pan, cook bacon over medium-high heat until crisp.
Remove and rest on a paper, reserving 2 tablespoons of the bacon grease in the pan.
To the pan, add the shredded brussels sprouts and cook over medium heat until softened and steaming.
Meanwhile, roughly chop the bacon into small pieces.
Remove the brussels sprouts from the heat and stir in chili flakes and zest then season with salt and pepper to taste.
Serve hot.

One can never tire of pizza.

As weekly addicts, Thursday is our pizza night. For at least the past few years we have yet to miss a day.
We’ve ordered in and done the store bought frozen but we’ve always ended up returning to my own dough.

Not only is making your own just better, it’s fun. Lay out the ingredients and it makes for a party and, in this case it was a fabulous way to use up some Thanksgiving leftovers.

I’ve heard of about a million things that people have put on pizzas from Cheetos to dessert, but this, I have not, nor tried.

Canadian Thanksgiving is the second Monday in October leaving my third day of leftovers perfect for pizza.

Besides the fact that this dough is an overnight affair, it’s well worth the wait time. The dough is crispy with the perfect amount of yeastiness and is oh so forgiving when a uncommitted tosser like me, throws it up in the air.

A nice change from the hot sandwiches and pot pies we could have just had in our future, I topped our weekly za with the four local cheddar smatterings of our cheese platter, butternut squash, spinach and of course, turkey. (Just to complete, I dotted cranberry sauce for serving.)
I must say, this was one of the tastiest leftover dinners we’ve endured.

Hosted by Rosa, she dedicated this month’s challenge to Sher, of What Did You Eat?, a blogger and fellow Daring Baker, who passed away last July.
As I celebrated this tradition with my family, be certain, I had plenty to be thankful for.

Recipe:

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pan to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or pan.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

For some, Thanksgiving wouldn’t be complete without having a bird as the guest of honour.
For others, it’s everything else that fills the plate; your aunt’s famous stuffing, homemade cranberries or your mom’s casserole that make the meal. Bumping elbows, it’s not tough to see, for our herbivore guests, the sides become the main. However, the gravy might be out, the stuffing perhaps filled that bird or decadence won with the addition creams and cheese, making even the sides slim pickings.

Since Holidays are about the company, these few tweaks on some delicious classics are sure to be enjoyed by the entire table. Be thankful, celebrate the season… and your guests. (& I’m sure they will thank you too.)

I’ve put together a few quick and easy side dishes for Thanksgiving, and beyond. Simple and fast to prepare, these sides can easily be doubled or made ahead of time and just reheated, allowing more time for company…. and dessert.

CAULIFLOWER CELERIAC MASH

1 Head Cauliflower, cleaned and trimmed
1 Bulb Celeriac, peeled and diced
2 Cloves Garlic, Peeled and slightly smashed
2 Tablespoons Margarine
Pinch of Salt and Black Pepper* to taste
3-4 Sprigs of Fresh Thyme
1 Tablespoon Olive Oil

Clean and cut the celeriac into 1/2″ cubes. Place it in a a roasting pan along with the mashed garlic cloves.
Sprinkle over the thyme leaves and gently toss while drizzling over the oil.
Roast in a 350ºF oven for about 50 – 60 minutes, or until tender.
Discard garlic, if too brown, along with the thyme.
Clean and break apart the cauliflower. Add it to a large pot of water to boil.
Cook the cauliflower, until soft, about 10 minutes.
Drain and empty into a large bowl. Add the roasted celeriac, margarine, salt and pepper.
Purée with a hand immersion blender.
Adjust seasoning to taste.
Serve with a dot of margarine and fresh sprigs of thyme, if desired.

BROCCOLI CRUMB CASSEROLE

1 Bunch Broccoli, stems removed, about 2 1/2 Cups
1 1/4 Cup Soy Milk
2 Bay Leaves
2 Tablespoons Margarine
2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Nutritional Yeast Flakes
1/2 Teaspoon Dijon Mustard
1/2 Teaspoon Garlic Powder
Pinch Nutmeg
1/2 Teaspoon Salt
1/8 Teaspoon Freshly Ground Black Pepper*
1 Cup Whole Wheat Ritz, Vegetable Thins or other salted vegan acceptable crackers (read your labels:), coarsely crushed

Clean and trim the broccoli.
Blanch the flowerettes in boiling water for 3 – 4 minutes. Drain and rinse in cold water.
Meanwhile, gently heat the soy milk with the bay leaves, being sure not to let it boil.
In a medium saucepan, melt the margarine over medium heat and whisk in the flour.
Once the flour has begun cooking and turned a light golden colour, discard the bay leaves and add half of the warmed milk.
Whisk well to incorporate. Once the sauce is smooth, reduce the heat to medium-low.
Add the nutmeg, mustard, garlic powder, nutritional yeast flakes, salt and pepper.
Continue to whisk, adding the remaining milk, making sure to get anything that may have begun thickening on the bottom.
Continue cooking over the heat to thicken; 3 – 5 minutes.
Once the sauce will evenly coat the back of a spoon, remove it from the burner.
Preheat the oven to 350ºF.
Evenly layer the blanched broccoli in an oven proof baking dish.
Pour about 3/4 the sauce over the broccoli from side to side.
Coarsely crush the crackers and layer over the sauce and broccoli.
Drizzle over the remaining sauce.
Bake the casserole for about 20 -25 minutes or until it is heated through and the top is golden brown.

DUTCHESS POTATOES

Not exactly an original but certainly a classic, these elegant potatoes are also known as Rosettes and, quite frankly, very delicious.

5 Medium Yukon Gold Potatoes or 3 large Russets
1/2 Cup Soy Milk
1 teaspoon Arrowroot Powder, optional but helpful
2 Tablespoons Margarine
1/4 teaspoon Salt
Crack of Black Pepper*
1/4 teaspoon Garlic Powder
Pinch Nutmeg

Peel and boil the potatoes until tender, about 7 – 10 minutes.
Drain and mash.
Dissolve the arrowroot into the cold soy milk.
Add the milk and 1 Tablespoon of the margarine to the potatoes with an immersion blender, food processor or hand mixer and blend until very smooth.
Add the garlic powder, salt, pepper and nutmeg and mix well.
Taste and adjust seasoning, if necessary.
Line a baking sheet with parchment paper.
Preheat the oven to 400ºF
Using a piping bag attached with either a star or flat tip, pipe the potatoes into 3 inch rosette shapes.
Melt the remaining margarine and brush over the potatoes.
Bake until golden, about 10 minutes.

*White pepper could be traditionally used but I just like the taste and zip of the black better.

The purée overflowith and another Holiday to eat pumpkin pie is fast on my heels, I just couldn’t be happier.

Pumpkin pie is one of those things rarely eaten but certainly loved. Perhaps it’s absence is why it’s so cherished by so many. I don’t care really. It’s the highlight of Thanksgiving dinners everywhere and a terrific way to eat pumpkin.

This year having so many varieties to search for the ultimate pie pumpkin, I wanted got the urge to try out a few different ideas stemming from the same great end result.

With the scraps I made these super Pumpkin Pie Poppers. It was a perfect way to taste test and to say I ate the whole pie, so with the winner, I made a fresh batch.

Of all the pumpkins collected from the patch, I found some that were fabulous in soups, some that were great for pasta and of course pie.

In the top three, the all classic Sugar Pie Pumpkin is always standard. It has a good texture, dense and creamy for pies.
Next, silky with a hint of melony sweetness was the Rouge Vif D’Etamps. This Cinderella pumpkin is not just charming for it’s good looks. Once it’s prepared for pie, it’ll make you and your guests all feel happy forever after.
Last it’s the queen of Venice. I know I just when on and on about how I love the Marina Di Chioggia but, as far as pumpkins go, it’s practically perfect in every way. This gourd tasted great on it’s own so naturally, it’s sweet and creamy texture worked beautifully in the gnocchi, cake, pie, pasta and CUSTARD that followed.

Essentially that’s what pumpkin pie is right, custard in a pastry shell? This notion got me to thinking about my own likes for pie and maybe others too. I’m more for the insides and not so much for the crust. I try, really I do to eat every last crusty crumb, but after all this testing, I was looking forward to my second, er, third Thanksgiving of the year, I thought maybe to just put the good stuff in a cup.

This revolutionary classic is so versatile and sure to please everyone at the Holiday table. Topped with whipped cream and fresh nutmeg or made extra decedent with a good sprinkling of sugar and a dusting of fresh cardamom, then brûléed to a sharp, crunchy perfection.
Ahhhhhh. Don’t even get me started on my love of crème brûlée.…

PUMPKIN “CUSTARD”

1 1/2 cups Marina Di Chioggia Pumpkin Purée, roasted
1 1/2 cups Soy Milk
2 Tablespoons Cornstarch
1/3 cup Brown Sugar, packed
Pinch of Salt
1 1/2 teaspoons Ground Cinnamon
1/2 tsp. Ground Ginger
1/8 tsp. Ground Cloves
Pinch Freshly Ground Nutmeg

Cut the pumpkin in half and remove the seeds.
Preheat the oven to 350ºF.
Place the cleaned pumpkin in a large enough baking dish. Fill the dish with enough water to cover the bottom. Roast the pumpkin for 90 minutes or until soft.
Once cool enough to handle, remove the flesh from the skin and place in a food processor to purée until smooth.
In a large bowl, whisk together soy milk and cornstarch until smooth.
Add the pumpkin, sugar, salt and spices; mix well.

To make Vegan Pumpkin Custards:

Preheat the oven to 350ºF.
Set a kettle of water to boil.
Pour the prepared custard mixture into six 3″ ramekins or similarly sized serving (tea/egg…) cups, about 3/4 full.
Place the cups on a baking dish with raised sides.
Transfer the dish to the oven and pour the boiled water into the baking dish to surround the ramekins, in a bain marie, about 3/4 the way up.
Bake for about 40 -45 minutes or until the centers are fairly firm and no longer jiggling.
Cool before serving and top with whipped cream and a dusting of freshly grated nutmeg.

To make Vegan Pumpkin Crème Brûlée:

Follow the instructions above for the custard, omitting the topping of the cream.
Once the custard cups have completely cooled, evenly top about 1 teaspoon of granulated sugar per cup along with a light sprinkling of ground cardamom, if desired.
Caramalize the sugar to a hard, golden, crackly crust with either a brûlée torch or under close watch, beneath the broiler.

To make Vegan Pumpkin Crème Caramel:

In small saucepan add stir 1 cup granulated sugar with 1/2 cup of water.
Heat over medium-high heat and stir until dissolved.
Reduce heat to medium; cook, stirring as little as possible.
Brushing down the sides of pan as necessary with brush dipped in cold water, until deep golden in colour, about 10 minutes minutes.
Remove from heat and divide among the ramekins to coat bottoms and about 1/2″ deep.
Pour in the prepared custard and place in the baking dish, again creating the bain marie water bath.
Bake for at 350ºF for about 45 minutes and remove from the oven when the centers appear firm.
Allow the custards to cool in the water until it is tepid then remove to cool completely.
Slide a knife around the sides of each ramekin; place a serving plate over each dish, flipping gently to remove, letting caramel run onto plates.

To make Vegan Pumpkin Pie:

Preheat the oven to 350ºF.
Prepare vegan pastry dough.
Roll out to a single crust, dock the pastry with a fork and blind bake for 10 – 15, or until light golden in colour.
Prepare the basic custard and pour into the crust.
Cover the edge crust with aluminium foil then continue to bake at 350ºF for 40 minutes.
Remove foil and return the pie to the oven for an additional 10 minutes of baking.
Allow the pie to cool completely before slicing.

For the Pumpkin Pie Poppers:

Treat the poppers the same as the pie, however roll the dough and cut into rounds with a flour rimmed glass.
Fit the cut pastry dough into mini muffin tins.
Bake at 350ºF for 15 minutes for until the crust is golden and the center of the custards are firm.
Allow to cool slightly before removing from the tins.