Posts Tagged ‘organic’

Thanksgiving – Celery Root and Cilantro Mashed Potatoes, Roasted Beets and Brussels Sprouts, Mushroom Gravy

December 26, 2009

Thanksgiving - Celery Root and Cilantro Mashed Potatoes, Roasted Beets and Brussels Sprouts, Mushroom Gravy

Better late than never, eh?

I’m a few weeks behind with this one (amongst others), but I figured it was time to get it up.

My Thanksgiving tradition involves a few essential pieces: 1) a different flavored mashed potato every year and 2) everything is organic – all the way down to the olive oil used to make roux. It certainly does not make it a cheap meal, but it’s once a year, so I go for broke ($5/pound for organic brussels sprouts!).

After the success of the celery root mashed potatoes a few weeks prior, I knew I’d have to give them a shot in primetime. I added some cilantro to them to give them a nice, fresh flavor – along with some roasted garlic.

For the vegetables, I normally make steamed broccoli (which I made, but is not seen here), but I wanted something a bit more. I had what I thought was a great combination – beets and brussels sprouts. I didn’t expect, however, to see that combination on a dozen other blogs. I tossed mine with maple syrup, dijon mustard (homemade), olive oil, salt and pepper and roasted them on 450 until the brussels were crisp on the outer leaves.

For the gravy, I sauteed baby portabella mushrooms, removed them from the pan and sauteed green peppers and onions until they stuck to the pan. Deglazed with some balsamic vinegar and added whole wheat flour to make my roux. A little vegetable Better Than Bouillon (the No Chicken wasn’t organic, so I went with the vegetable) with water and a quick puree using the good ol’ immersion blender. I then added my reserved mushrooms back to the gravy and began to season. You can find Poultry Seasoning all over the place this time of year and that’s what I used.

And there you have it – Thanksgiving dinner.


Heirloom Tomato and Cucumber Salad

June 16, 2009

Harry’s had some organic heirloom tomatoes on sale, and being a sucker for heirloom tomatoes, organics and sales I couldn’t resist picking some up even though I had no clear idea of what to do with them.

Heirloom Tomato and Cucumber Salad

So, I wasn’t terribly surprised when they were on the verge of going bad and I had to act fast.

A quick look around, had a spare cucumber and red onion and a salad was born. I also had some marinated gigandes beans (My Publix carries them on occasion, but you can get a gigantic can here) to throw in the mix.

I like acidity in my salads, so I skipped the traditional vinaigrette and went for straight vinegar. I used some white balsamic vinegar (my favorite vinegar with regular balsamic and malt coming in tied a close 2nd), dried cilantro (no fresh in the house), salt, pepper and a quick toss.

You have to let it marinate for a bit to let the flavors come together (give it 12 hours if you can), but I needed something for dinner right then. It was good anyway, but would have been better the next day.