thanksgiving with my family (which includes the extended relatives) has recently become more of a joint effort. all the kids at the "kids table" have grown up and have something to say with their own dishes. i love potluck dinners. it's a great time for those family members to show off their tried and true recipes or even attempt new ones. i always look forward to my cousin's rich ranch mashed potatoes dish. in previous years, we had great little starters that included homemade stuffed mushrooms and deviled eggs. of course no vietnamese thanksgiving would be complete without a couple of spring or summer rolls on their plate. alas, i won't be joining my family this year for the annual feast. i'll be on a gastro-journey in spain, but that just means that i'll have to share my recipes online. so here is my contribution for thanksgiving 2009.
golden-crusted brussels sprouts
(serves 4)
ingredients:
8 oz brussels sprouts
1 tbsp extra-virgin olive oil
salt to taste
1/4 c roasted walnuts, chopped
1/4 c grated parmesan cheese
instructions:
washed the brussels sprouts well, removing any questionable outer leaves and cutting them in half. in a pan, add olive oil and add a single layer of brussels sprouts with a sprinkling of salt. over medium heat, cover the pan and cook for about 5-7 minutes until the bottom of the sprouts turn a golden brown color. flip over the sprouts and cook for an additional 2-3 minutes uncovered until the other side turns golden as well. plate the brussels sprouts and sprinkle with cheese and chopped walnuts.
warm butternut squash and chickpea salad
(serves 4)
ingredients:
dressing
3 tbsp tahini
2 tbsp extra-virgin olive oil
2 tbsp water
juice of 1 lemon
1 garlic clove, minced
salt to taste
salad
1 butternut squash (2 - 2 1/2 lbs), peeled, seeded and cut into 1 to 1 1/2 inch chunks
4 tbsp extra-virgin olive oil
2 garlic cloves, minced
1/2 medium onion, chopped
1 can (15 oz) chickpeas, rinsed
salt and pepper to taste
1/2 medium red onion, finely chopped (for garnish)
1/4 c flat-leaf parsley, finely chopped (for garnish)
instructions:
for the dressing, add all the ingredients in a small bowl, whisk and set aside.
preheat the oven to 425 degrees. in a large bowl, combine the butternut squash, 2 tbsp olive oil, 1 garlic clove, salt and pepper. tossed until the squash is well coated and transfer to a baking pan. roast the squash for 20-25 minutes, tossing the vegetables once or twice in the oven, until soft. after the butternut squash is done roasting, remove from oven and let cool.
in a saute pan over medium heat, add the remaining olive oil, garlic, onions and chickpeas. cook for 7-10 minutes, tossing frequently, until the chickpeas develop a golden crust. midway, add salt and pepper to taste.
in another large bowl, combine the butternut squash, chickpeas and dressing and toss until well coated. place the mixture on a large serving bowl and garnish with red onions and / or parsley. i didn't have any garnish on hand this time around so i omitted this step, but might i add the red onions give it a great bite!
