Tales and Tips from Roe Chlala – November 2016
It’s the countdown to the BIG one – Thanksgiving and whether you are coming, going, or hosting here are a few thoughts to make it a little easier!
1/ Thanksgiving is longer than a day!
When we say, “Thanksgiving “, we all think of the one meal. It really is a whole weekend
of friends and family. So plan in advance… chili, Country Ham, lasagnas and soups make entertaining a breeze!
2/ Hosting? – It really is all about the LIST. And planning in advance.
The menu – our traditional menu has evolved – vegetarian, vegan
Gluten free- lots of delish options to add to your feast
(Roasted Cauliflower & Brussel Sprouts Recipe Below)
Who is making/bringing/ what oven space they need/
Ask those bringing to bring in the platter it will be presented in/
Pre- set the table with little post it notes on each platter or an place holder.
Cooking Schedule- most sides can be made in advance and can be heated
day of at 350’, allowing you to use the oven for more than 1 item.
Secret Weapon: If you run out of oven space/ heat and cover in newspaper and towel.
This will keep your food warm for 30-45 minutes.
3/ it’s all about the welcome! Be ready for your guests with easy hors d’oeuvres and a fun drink.
We recently served a Blood Orange Margarita (Recipe Below). Great color and a fun surprise!
4/ Make your kitchen family and guest friendly – even when the kitchen is “closed”, grazers are
always welcome! Bowls of nuts, dried fruits, whole fruit, cheeses that are great at room temp,
and a dispenser of infused water or cider make all feel happy and takes the pressure off you!
Don’t forget – paper plates/ cups on the counter make cleanup easy.
5/ Ask for help! Our “Plated” Menus are prepared by our chefs in small batches, ready for your table or oven!
Wishing you and yours a fun and care-free Thanksgiving holiday! Remember, It’s all good!!
Roasted Cauliflower & Brussel Sprouts (serves 12)
Delicious Entree for Vegetarians and Vegans
*a great addition to your menu*
1.5 lbs. Brussel Sprouts, trimmed/ cut In half or thirds if you like
4 cups cauliflower, cut into flowerets, (about 1 large cauliflower)
4 TBS Olive Oil (I like extra virgin)
1/4 tsp. salt
1/4 tsp black pepper
1/4 tsp garlic powder (not granulated)
1/ Cut cauliflower into flowerets and steam until just soft
2/ Pre-heat oven to 450’
3/ Place vegetables in bowl and toss with olive oil, salt, pepper, and garlic powder
4/ Coat cookie sheet with cooking spray, and place vegetables on cookie sheet, making sure that all veggies have enough room to roast, otherwise they will steam. If needed, use two trays.
5. Roast for about 15 minutes. Watch after 12 minutes .
6/ For garnish, If you like, slice assorted small peppers until just before coming to bottom, creating a “flower”
Serve hot (immediately) or warm.
7/ To add protein, sauté chickpeas or cannellini beans with diced onion and minced garlic (1 clove), salt and pepper and toss with vegetables or create “ring” around vegetables. (serve hot)
Blood Orange Margarita (serves 12)
1 quart fresh blood orange juice (available at Whole Foods)
1.5 cups fresh lime juice
3.5 cups silver tequila
1.5 cups Cointreau or Triple Sec
1 blood orange to slice for garnish
1 dozen small sage sprigs or leaves
1/ In larger pitcher, mix the blood orange juice with the lime juice, Cointreau and Tequila. Refrigerate and chill at least 30 minutes
2/ Spread small mound of salt on small plate. Moisten outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat
3/ Add ice to the pitcher and stir well. Strain into prepared glasses.
4/ Garnish each margarita with a blood orange slice and a sage sprig. Enjoy!!