This Thanksgiving, we decided to go with a combination of traditional foods and Food Network mixtures. For the tradition foods we choose:
Recipes.....The vegetable galette with olives
Prep Time: 1 hr 0 min
Inactive Prep Time: hr min
Cook Time: 1 hr 15 min
Level:
Intermediate
Serves:
8 servings
Ingredients
Crust:1 1/4 cups (300 g) all-purpose flour
1 cup (240 g) whole-wheat pastry flour (see Ingredient note)
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) sugar
1/2 teaspoon (2,5 ml) salt
1/3 cup (80 ml) water
1/4 cup (60 ml) extra-virgin olive oil
1/2 cup (120 ml) finely chopped pitted Kalamata olives
Filling:1 1/2 cups (360 ml) diced peeled carrots (3 medium)
1 1/2 cups (360 ml) diced peeled yams (3 medium)
1 1/2 cups (360 ml) diced peeled butternut squash (1/2 medium)
1 cup (240 ml) diced peeled beet (1 medium)
2 tablespoons (30 ml) extra-virgin olive oil, divided
2 teaspoons (10 ml) chopped fresh rosemary or 1/2 teaspoon (2,5 ml) dried
1/2 teaspoon (2,5 ml) salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup (240 ml) crumbled creamy goat cheese (4 ounces/110 g), divided
1 egg mixed with 1 tablespoon (15 ml) water for glazing
Directions: To prepare crust:
Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times.Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.) Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. Meanwhile, preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
To prepare filling:
Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together.
- Canned cranberry sauce
- Biscuits
- Sparkling apple cider
From the Food Network we choose:
- Arugula & Pear Salad
- Roasted Vegetable Galette with Olives
- Stuffing
Recipes.....The vegetable galette with olives
Prep Time: 1 hr 0 min
Inactive Prep Time: hr min
Cook Time: 1 hr 15 min
Level:
Intermediate
Serves:
8 servings
Ingredients
Crust:1 1/4 cups (300 g) all-purpose flour
1 cup (240 g) whole-wheat pastry flour (see Ingredient note)
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) sugar
1/2 teaspoon (2,5 ml) salt
1/3 cup (80 ml) water
1/4 cup (60 ml) extra-virgin olive oil
1/2 cup (120 ml) finely chopped pitted Kalamata olives
Filling:1 1/2 cups (360 ml) diced peeled carrots (3 medium)
1 1/2 cups (360 ml) diced peeled yams (3 medium)
1 1/2 cups (360 ml) diced peeled butternut squash (1/2 medium)
1 cup (240 ml) diced peeled beet (1 medium)
2 tablespoons (30 ml) extra-virgin olive oil, divided
2 teaspoons (10 ml) chopped fresh rosemary or 1/2 teaspoon (2,5 ml) dried
1/2 teaspoon (2,5 ml) salt, or to taste
Freshly ground pepper to taste
1 head garlic
1 cup (240 ml) crumbled creamy goat cheese (4 ounces/110 g), divided
1 egg mixed with 1 tablespoon (15 ml) water for glazing
Directions: To prepare crust:
Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times.Mix water and oil; sprinkle over the dry ingredients and pulse just until blended. Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl. Make a well in the center and add the water-oil mixture, stirring until well blended. Stir in olives.) Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. Meanwhile, preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
To prepare filling:
Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat. Spread the vegetables on the prepared baking sheet. Cut the tip off the head of garlic. Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together.
