BBT: Carrots.

Bitch, Be Thankful!  I know I am!  Why, you ask? Only because Thanksgiving for friends is a mere 13 days away, that is why I am thankful!  What is your Thanksgiving routine like?  Ours is big. Thanksgiving, is a big ass deal - 'cause I am a food blogger, and it's a big deal for Dad's family too.  I truly love that we get the best of both worlds out of our Thanksgiving celebrations.  Thanksgiving for friends is a potluck, a chance for everyone to get involved and share the foodie love by bringing their favorite Thanksgiving dishes. 

Our family Thanksgiving celebration is more like a dinner party, where Brian's Aunt DeeDee throws down a feast that will make you wish you wore stretchy pants.  It always starts with cocktails, so you know why I am marrying into this...

Regardless, you're going to need a few pocket Thanksgiving dishes to wow your friends, whether you're hosting a glam dinner party or throwing a pot luck yourself.  A big point of contention in our house, is the carrot.  (No, not the fhuge carat on my hand, THANKS DAD!)

See, Dad's family, has this ruhdonk carrot souffle recipe.  It's all "I'm a carrot! No, I'm a dessert! No, I am a good for you side dish! No, I have loads of fat and butter!"  So, yea. I love that souffle.  Many other families do the roast carrot.  I understand it. I mean, here we have all these casseroles, doesn't anyone want a simple roast carrot?

What's your viewpoint?  Casserole is king or let the simple carrot shine?  

Carrot Souffle

adapted from Emeril Lagasse's recipe, (sorr, it's not Dad's family recipe!) 

note:  There are 2 of us, I did not make this recipe to size, but rather cut it into thirds, since I don't see Brian eating 3 pounds of carrots anytime soon.  This recipe should serve 10-12 people.

1/2 tablespoon vegetable oil
  pounds carrots, chopped
6 large eggs
2 cups packed light brown sugar
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Pinch of salt

Business for the top
1 cup packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, at room temperature

 

Preheat the oven to 350 degrees F.  Grease a 9 by 13-inch casserole with the oil and set aside.

Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to so this in batches. 

Spoon the mixture into the prepared casserole.

Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend . Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour. 

Ginger glazed carrots 

1 onion, roughly chopped

3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed 

10 sprigs fresh thyme 

1/4 cup olive oil

Fresh grated ginger

Coarse salt and freshly ground pepper

Preheat oven to 450 degrees, with rack in lower third. Place onion, carrots, ginger, and thyme in a single layer on a rimmed baking sheet. 

 
Drizzle with oil; season with salt and pepper. Toss well to combine. 

 
Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard thyme. Serve immediately.

 

So, how will Mr. Carrot show up to your Thanksgiving?

Love,

Whit