Leftovers

I hope everyone had a good Thanksgiving! We had a great time with our family and friends, and stuffed ourselves silly! Of course we overcooked and have tons of leftovers. We will definitely enjoy a turkey sandwich or two but what else can be done with leftovers? Here are some ideas:

Cranberry Sauce

Add it to salsa or salad dressing for a holiday twist

Use it to top ice cream or yogurt. For breakfast I had Greek yogurt topped with cranberry sauce and honey.

Mashed Potatoes

Potato Cakes-scoop potatoes into balls then dip them in panko breadcrumbs and saute.

Jalapeno Poppers- stuff jalapenos with potatoes and cheese

Baked Potato soup-add chicken broth and cream until it gets to a soup consistency. Top with cheese and bacon.

Stuffing

Make meatloaf and layer the stuffing inside.

Breakfast casserole

Layer leftover potatoes, vegetables, and turkey in a casserole dish. Top with eggs and cheese and bake.

Turkey

Food Network's website had some very creative ideas. Chinese Turkey Salad and Emeril's turkey tetrazzini look great!

Let us know your favorite ways to use leftovers. Have a fun Black Friday and enjoy the long weekend!

Cranberry Sauce

I love fresh cranberry sauce for Thanksgiving. Eating canned cranberry jelly when I was younger, I had no idea cranberries could be so good! Here is the recipe I came up for this Thanksgiving:

1 C orange juice

3/4 C brown sugar

zest and juice of 1 tangerine

1 bag fresh cranberries, washed

1/2 C honey

1 cinnamon stick

1/2 tsp cardamom

Bring OJ and sugar to a boil then add the rest of the ingredients. Lower heat to a simmer and cook for 20 minutes or until thick. The cranberries will pop then it will thicken up a few minutes later.

Viva Las Vegas

I was recently in Las Vegas on business with my buddy and co-worker Cory. Our trip was very quick, as we came in on a Thursday and left the following morning but we packed as much in as possible. We stayed at the Hard Rock Hotel and Casino, which was awesome.

Such a cool resort. Not nearly as "casino-y" as a lot of the resorts on the strip. As you would expect, there was music memorabilia everywhere, there was also a great music hall called The Joint. (We're going to get to do some work with The Joint because Verizon has a sponsorship, really cool). Anyway, there's much more of a party scene as the Hard Rock. Would definitely like to go back when I've got more time.

Check it out.... http://www.hardrockhotel.com/ (click on nightlife to see The Joint)

After our meeting Thursday afternoon, we made our plan for the night. THE PLAN: 1) have a great dinner & 2) walk hotels until our legs couldn't go any more. I've been to Vegas before but it was Cory's first time so we wanted to see as much as we could.

We decided to eat dinner at Aureole at the Mandalay Bay Resort based on Joy's suggestion. When we were trying to decide where to eat, I called Joy to get ideas and she reminded me of Aureole. I'd heard of it before and have seen pictures of its multi-story, all glass wine tower with wine angels that move up and down the cellar on cables retrieving wine. It's also been showcased on Food Network. It's owned by Charlie Palmer and has a sister restaurant in NY, although, I don't know if it has a similar wine tower.

Dinner was great. I had a 3 course tasting menu they called the "Theatre Menu".

- First Course: Thai Style Popcorn Shrimp spicy coconut broth, cilantro coulis.

- Main Course: Berkshire Pork Scallopini lemon chives, fettuccini, sautéed rapini.

- Dessert: Caramelized Banana Bread Pudding, butterscotch sauce.

My favorite dish was the first course. It was really a soup where they poured the spicy coconut broth in the dish table-side over the shrimp and coulis. Amazing aroma and flavor.

Cory had a different tasting menu that had "parallel" plates, where each course had two small portions of two different dishes made with similar ingredients. It looked really good and Cory said it was great.

After dinner we began walking and made it through 7 Casino/Hotels before we couldn't walk anymore. We saw the Mandalay Bay, the Luxor, Excalibur, New York New York, MGM Grand, and the Bellagio. The Bellagio is definitely my favorite on the strip. The lobby is awesome. And due to the price of that hotel, the lobby is as far as I would get other than the casino floor. The also have the best sportsbook I've seen so far.

The trip was far too quick. Hopefully, I'll get to go back soon.

-- Jeff

Pumpkin Gingerbread Triffle

I haven't made this yet but it looks great! It is going to be one of three desserts on our Thanksgiving table.

Pumpkin Gingerbread Trifle

Recipe courtesy Paula Deen

Prep Time:

30 min

Inactive Prep Time:

9 hr 0 min

Cook Time:

30 min

Level:

Easy

Serves:

20 servings

Ingredients

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Tomato Soup

Ingredients

5 lb tomatoes, deseeded and stemmed and quartered

6 garlic cloves smashed

1/8 C olive oil and 2 Tablespoons olive oil

1 C onion, chopped

1 C water

1 C chicken broth (or vegetable for a vegetarian option)

2 teaspoons sugar

1 teaspoon kosher salt, halved

½ teaspoon black pepper

1/3 C cream or 2% milk

1/4 C fresh dill (or basil depending on your preference)

Preparation

Preheat oven to 450.

Put quartered tomatoes and garlic cloves in a large casserole dish and toss with 1/8C olive oil, ½ teaspoon of salt and ½ teaspoon of pepper. Roast for 40 minutes. They will be very soft and produced a lot of liquid.

In a large pot sauté onion in the remaining 2 T of olive oil for 5-7 minutes or until soft. Stir in water, broth, sugar, remaining ½ teaspoon salt, and all of roasted tomato mixture. Bring to a boil then reduce heat and simmer for 10 minutes. Then transfer soup to a blender and add your fresh herbs. They don’t have to be chopped, just throw the clean whole leaves in and let the blender do the work for you. Be careful with the hot soup in the blender, only filling the blender half way and covering the top with a dish rag to avoid spills.

Blend until smooth and return the soup to the pot to add the cream or milk. Do not let the soup boil (no bubbles) after you add the dairy.

More Gratins

Here are 2 more au gratin recipes. Both of these dishes will make it onto our Thanksgiving table.

Broccoli Gratin

You can really make any vegetable au gratin. All you really need to do is cut the vegetable into uniform pieces, parboil the vegetable, make a bechamel (a classic white sauce), top with cheese and bake for 30 minutes.



Mixing a little Guerye cheese into the bechamel sauce.
Finished, Yummy, Cheesy Goodness


Ingredients

3 large bunches of broccoli, chopped as uniformly as possible
3 Tablespoons butter
1/4 cup all-purpose flour
2 cups 1% milk
2 cups grated Gruyere, halved
salt and pepper to taste

Preparation

Preheat oven to 350. Steam broccoli until just tender, about 4 to 5 minutes; transfer to a large bowl.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and for 2 minutes. It will look like a lump of nothing but keep stirring and don't let it get dark. Whisk in the milk and simmer until slightly thickened and smooth, about 4 minutes. Remove from heat and stir in 1 cup of the cheese, salt and pepper. Toss the sauce with the broccoli.

Transfer the broccoli mixture to a shallow baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling about 35 minutes. Broil for a few minutes until it gets a nice brown crust. Let sit 10 minutes before serving. Makes 8 servings.

Asiago and Bacon Potato Gratin

This one is a family favorite. It is also from Cooking Light and constantly ranked as one of their best dishes as well.

Ingredients

• 1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
• 1 teaspoon salt, divided
• Cooking spray
• 2 tablespoons minced shallots
• 1/4 cup all-purpose flour
• 2 cups 1% low-fat milk, divided
• 3/4 cup (3 ounces) grated Asiago cheese
• 1/4 cup chopped fresh chives
• 1/4 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Yield: 6 servings

Calories: 250 (30% from fat)

Fat:

8.2g (sat 4.6g,mono 2.7g,poly 0.5g)

Protein:

12.3g

Carbohydrate:

31.9g

Fiber:

2.3g

Cholesterol:

23mg

Iron:

0.9mg

Sodium:

618mg

Calcium:

306mg

Cooking Light, APRIL 2004

Sweet Potato and Butternut Squash Gratin

I love potatoes au gratin. The dish originated in France with Gratin Dauphinois and while the authentic version is delicious, it doesn't have cheese. Since I believe everything is better with cheese, I prefer the cheesy American versions. But I don't love all the fat and calories so I was very intrigued by Cooking Light's article on "Great Gratins." I had to try this lighten up recipe with sweet potatoes and butternut squash. We will definitely be making this delicious dish again but I included some notes at the bottom that I believe will slightly improve it.

Sweet Potato and Butternut Squash Gratin

2 tablespoons butter
1 ounce pancetta, chopped
1/4 cup chopped shallots
2 garlic cloves, minced
1.38 ounces all-purpose flour, divided (about 5 tablespoons)
1 teaspoon chopped fresh thyme
2 cups 2% reduced-fat milk-
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound baking potato, peeled and cut into 1/8-inch-thick slices
8 ounces sweet potato, peeled and cut into 1/8-inch-thick slices
8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
Cooking spray
1/3 cup (1 1/2 ounces) shredded Gruyère cheese
1. Preheat oven to 375°.

2. Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute. Add shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.

3. Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook butternut squash in boiling water 4 minutes or until almost tender; drain. Sprinkle vegetables evenly with remaining 1 tablespoon flour. Arrange potatoes and squash in alternating layers in a broiler-safe 11 x 7-inch baking dish coated with cooking spray; spoon sauce over potato mixture. Top with Gruyère. Bake at 375° for 40 minutes.

4. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.

Yield: 8 servings (serving size: about 1/2 cup)

CALORIES 220 ; FAT 8.7g (sat 5.2g,mono 2.2g,poly 0.3g); CHOLESTEROL 25mg; CALCIUM 259mg; CARBOHYDRATE 26.2g; SODIUM 418mg; PROTEIN 9.7g; FIBER 2.6g; IRON 1.3mg

Cooking Light, NOVEMBER 2009

Joy's notes-I used 1% milk instead of 2% and it turned out fine. Next time I make this dish, I will parboil the vegtables for only 2 minutes instead of 4 and layer the sauce between the potatoes and squash as well as top the dish with it.

21st Annual Christmas Jam

Every holiday season one of the best music events on the planet comes to Asheville, NC. CHRISTMAS JAM! This year Warren Haynes presents his 21st Annual Christmas Jam at the Asheville Civic Center on Saturday December 12th.

The line up is already incredible. And if you know me at all, it appears to be tailored just for me. Joy would say, "stolen from Jeff's iPod." Gov't Mule, Ani Difranco, Moe., Counting Crows, and William Bell are the headliners with special guests Jackie Greene, Kevn Kinney, DJ Logic, Col. Bruce Hampton, Robert Kerns and many more. There's sure to be several more additions in the coming weeks leading up to the event.

Unfortunately, I'll be out of town on the 12th and won't be able to attend, but if you get a chance to go...GO. It will be a great show. Tickets go on sale this Saturday the 14th. To learn more go to http://www.xmasjam.com. If you do end up going, get me a t-shirt.

-- Jeff

Vietnamese Noodle Soup

This is one of Jeff's favorite soups. We made it the other night for dinner and had leftovers for lunch. It was fantastic both times! You should be able to find fresh ginger and cilantro in the produce department of most grocery stores and the Asian ingredients in the ethnic food aisle.

Meatballs
1/2 lb ground pork
2 T minced scallions
2 T chopped fresh cilantro
1 T fresh ginger minced
1 T garlic minced
1 T soy sauce
1 t sweet chili sauce
1/4 t each salt and pepper

Combine all ingredients together until everything is mixed in. Scoop into teaspoon size meatballs. Heat a nonstick pan over medium heat and add 1 T vegetable oil. Brown meatballs but do not cook through. They will finish cooking in the soup.

Soup
1/4 lb rice stick noodles
6 C chicken broth
2 T soy sauce
1 T fresh ginger
1 T sugar
1 t sweet chili sauce
1 t fish sauce
1 C napa cabbage, cut into 1 inch strips
1/4 bean sprouts
1 T fresh lemon juice

Put the noodles in a large bowl and pour boiling water over them to soften. Let stand for about 15 minutes then drain and separate clumps. While meatballs are cooking, start the broth. Simmer the chicken broth, soy sauce, ginger, sugar, chili sauce, and fish sauce in a large pot or dutch oven. Cook over low heat until the meatballs are browned. Then add the meatballs and simmer until they are cooked through. They should float when they are done, usually 10 minutes or so.

Add cabbage, bean sprouts, and lemon juice and serve.

8 servings

1 C per serving- 190 calories, 9 g fat, 1 g fiber, 9 g protein