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According to our callers, a big part of Thanksgiving seems to be making food for your loved ones that you only kind of<\/em> like yourself. But can we make these dishes a little better for the people cooking them?! We\u2019re gonna try. Plus, Demi Adejuyigbe (@electrolemon<\/a>), tells about his quarantine baking adventures. For a transcript of this episode,\u00a0click here<\/a>. <\/p>\n Food ideas discussed in this episode:<\/strong><\/p>\n Less gross green bean casserole Cranberry sauce Faux canned cranberry sauce Sweet potatoes with brown sugar topping Mashed sweet potatoes with maple syrup Hasselback sweet potatoes Pumpkin ravioli Pumpkin lasagna Roasted squash with stuffing Samin\u2019s Blog Post on Thanksgiving Timing Buttermilk turkey three ways\u00a0 With a whole turkey<\/span><\/a><\/p>\n With a chicken<\/span><\/a><\/p>\n And here\u2019s a video of Samin explaining the whole thing<\/span><\/a><\/p>\n Demi\u2019s Googled Pumpkin Pie Sour Cream and Onion Biscuits\u00a0
<\/strong>Trim fresh green beans, then lightly blanch them and set them aside. Make a very thin bechamel sauce<\/span><\/a> using flour and butter to make a roux, then adding milk until it is a little thinner than normal. Saute chopped button mushrooms. Caramelize some onions<\/span><\/a>.\u00a0 Add the mushrooms and onions to the bechamel along with your choice of soy sauce, black pepper, or herbs. Fried shallot rings<\/span><\/a> can make a crunchy topping. Bake. Here\u2019s a great looking recipe<\/span><\/a>, if you need more guidance.\u00a0<\/p>\n
<\/strong>Samin\u2019s two cranberry sauce recipes are here<\/span><\/a>.<\/p>\n
<\/strong>Make one of the recipes above, but with a little more sugar, and blend until smooth. Pour the mixture into a clean can and chill in the fridge. Or, melt canned cranberry sauce in a pot. Add the juice of half an orange, a bay leaf, and a few strips of orange peel. Simmer for 20 minutes. Add additional spices if desired (a cardamom pod, juniper berries, cinnamon stick, cayenne, or dried chipotles.) Pour back into the can and chill.<\/p>\n
<\/strong>Cut sweet potatoes into coins that are three quarters of an inch thick. Coat with coconut oil and roast, flipping halfway through so they brown on both sides. For a sweet topping, mix some brown sugar and butter, sprinkle that on top, and then quickly broil it.<\/p>\n
<\/strong>Cook sweet potatoes until soft. Mash with butter and add maple syrup to taste. Cinnamon or chili optional.\u00a0<\/p>\n
<\/strong>Peel raw sweet potatoes and place it on the cutting board. Brace it with two chopsticks or pencils, one on either side. Cut down across the width of the potato, as if you\u2019re going to cut the potato into quarter-inch coins, but stopping when the knife reaches the pencils so the potato remains joined together just at the bottom. Place the potatoes into a baking dish. Prepare whatever kind of butter you like – sage butter, maple butter, brown sugar butter, spiced butter. Put some in every crevice of the potatoes (you can also melt it and pour it into the crevices). Roast. This recipe from Betty Crocker actually looks awesome.<\/span><\/a> So does this one from Campbell\u2019s<\/span><\/a> (though I think you could skip the branded ingredients in both!).\u00a0<\/p>\n
<\/strong>Here\u2019s Samin\u2019s guide to making your own pasta<\/span><\/a>.\u00a0 Here\u2019s a beautiful looking recipe<\/span><\/a> for pumpkin ravioli. Here\u2019s a super simple version<\/span><\/a> using canned puree and wonton wrappers! Here\u2019s an explainer on brown butter<\/span><\/a> (hint–throw some sage in the pan as the butter browns to perfume it). And here are some amaretti cookies<\/span><\/a>, which you can crumble and sprinkle on top.\u00a0\u00a0<\/p>\n
<\/strong>Here\u2019s Samin\u2019s recipe<\/span><\/a> for butternut squash lasagna (here\u2019s the pasta guide again, for reference<\/span><\/a>).\u00a0 Here\u2019s another great looking one<\/span><\/a>.\u00a0 And yet another<\/span><\/a> \u2014 this one is from one of Samin\u2019s mentors and favorite chefs, David Tanis.\u00a0 You can always gussy up some canned pumpkin puree if you\u2019re not up to roasting and making your own!\u00a0<\/p>\n
<\/strong>Use a small, flavorful squash, like a kabocha or a kuri. Core and de-seed. Make a flavorful stuffing, and soak it in veggie stock to prevent drying. Roast, basting frequently with brown butter.\u00a0<\/p>\n
<\/strong>Here you go!<\/span><\/a><\/p>\n
<\/strong>With a turkey breast<\/span><\/a><\/p>\n
<\/strong>Here it is.\u00a0<\/span><\/a><\/p>\n
<\/strong>For Hrishi to try<\/span><\/a> (this is Samin typing, obviously, and this recipe looks amazing, but reads more like a scone than a biscuit to me–nothing wrong with that! Just setting expectations!). Here is Samin\u2019s recipe<\/span><\/a>, which she convinced a lovely young baker to share with her. To sour cream and onion-ify it (like, really make it taste like potato chips in the best possible way), you could add 1 teaspoon dried parsley, 1 teaspoon dried dill, 1 tablespoon dried chives, 2 tablespoons onion powder, 2 teaspoons garlic powder, and if you are up for it, \u00bd teaspoon MSG powder to the flour mixture.\u00a0<\/p>\n<\/div>\n