Thanksgiving – Still a Marathon & Roasted Sweet Dumpling Squash

Before you start reading …
..if you are looking for Thanksgiving menus, click here. On the other hand, if you’d rather build your own menu by picking and choosing from a long list of Thanksgiving-friendly recipes, that list is here.

Recently a friend reminded me of a piece of advice she’d once received from a food writer. She noted that the timing had been uncanny. In the run up to Thanksgiving, her guest list kept growing. From six to nine and then another four and another two. There seemed to be no end to hungry friends and family looking for a spot to land. If you haven’t guessed already, the food writer was me. The advice? Thanksgiving is not a sprint; it’s a marathon.

I developed this philosophy ages ago. Over the years, I’ve thrown a bunch of Thanksgiving dinners. At least a handful of times, I was both surprised and pleased that every single invitation was accepted – and then some. No one had a conflict, another commitment or somewhere else to be. Not only that, they all seemed to have a brother or cousin or old family friend in town.

Cooking dinner for twenty in a tiny kitchen, leaves you with two choices. Freak out or pace yourself. I chose to pace myself. Over the years, I moved to bigger digs with better kitchens but I still paced myself. Now, I have my beautiful dream kitchen and, yes, I still pace myself.

It all comes down to a realistic menu and comprehensive shopping and to-do lists. And by comprehensive, I mean absolutely everything. Yes, set aside a time to set the table. Yes, include the obvious on your shopping list. If you’re like me, you can forget to buy milk if it’s not on the list. So, unless you have a crush on the produce guy and want go back time and time again – write it down.

By the way, you’ll need two shopping lists, one for each trip. That’s right, two shopping trips. Make the first one in the next few days. That’s when you buy anything with a long or long-ish sell-by date like flour, hardy vegetables and wine. A day or two before Thanksgiving, do a quick fly-by for the turkey, perishables and whatever you forgot on the first go-round.

As for that to-do list, be sure to be realistic with timing and deadlines. Once you map everything out, the reality of the space-time continuum will be clear. Sorry, no matter how good you are at multi-tasking, you can’t singlehandedly run the local 5K Turkey Trot, set the table, bake three pies, peel the potatoes and make the stuffing between seven and ten on Thanksgiving morning.

Anything you can do ahead – do ahead – way, way, way ahead. If you can freeze it, cook it now. Not to brag but I whipped up my family’s favorite Butternut Squash Soup last weekend. Five quarts are ready to go in the freezer. Set the table on the Sunday. Make the cranberry sauce on Monday. If you are making a veggie casserole or two, get them done on Tuesday and Wednesday.

Don’t hesitate to ask for help. If your brother loves to smash potatoes, let him have at it. He can peel them too. If your neighbor is famous for her apple pie, invite her to bring one along. She’ll be flattered. Thanksgiving is all about sharing. Sharing a meal and sharing at least some of the joy of cooking it.

Revise your plan if the situation changes. Wait a minute, make that when the situation changes. Have you ever known a Thanksgiving to go without a hitch? The dog will steal the turkey. The supermarket will run out of butternut squash or cranberries or whatever. Your uncle’s car will break down and he’ll need a lift. Out of blue, a long-lost cousin will show up on your doorstep. Meanwhile, your niece’s kids will get the flu and they’ll cancel at the last minute. You’ll break your ankle. (I’ve got that one covered – did it a few weeks ago.) It will snow and the power will go out … or something like that.

Have a wonderful Thanksgiving and bon appétit!

Roasted Sweet Dumpling Squash & Onion
A quick and easy squash recipe to add to your Thanksgiving repertoire and beyond. Enjoy!
Serves 8

About 3 pounds Sweet Dumpling Squash, halved, seeded and cut into 1/2-inch wedges
2 medium red onions, halved and cut into 1/2-inch wedges
1 teaspoon finely chopped rosemary
1 teaspoon thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
Olive oil
Apple cider vinegar

Arrange the racks in the upper and lower third of the oven and preheat to 425 degrees.

Put the rosemary, thyme, salt, pepper and paprika in a small bowl and whisk to combine.

Put the squash in a large bowl, drizzle with enough equal parts olive oil and vinegar to lightly coat and toss. Sprinkle with half of the herb-spice mix and toss again.

Spread the squash in a single layer onto rimmed baking sheets. Roast the squash for about 15 minutes at 425 degrees.

While the squash roasts, put the onion in a large bowl, drizzle with enough equal parts olive oil and vinegar to lightly coat and toss. Sprinkle with the remaining the herb-spice mix and toss again.

Remove the baking sheets from the oven, give the squash a toss and arrange the onion around the squash. Switching pan positions from top to bottom and vice versa, return the vegetables to the oven. Reduce the heat to 375 degrees and roast for 15 minutes or until tender and browned.

Can be prepared in advance, cooled to room temperature, covered and refrigerated. Reheat at 350 degrees for about 10 minutes or until piping hot.

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One Year Ago – Cheesy Pumpkin-Sage Biscuits
Two Years Ago – Butternut Squash Tartlets
Three Years Ago – Lemony Kale & Radicchio Salad
Four Years Ago – Wild Rice & Mushroom Stuffing
Five Years Ago – Sweet Potato & Goat Cheese Crostini
Six Years Ago – Pumpkin Cheesecake
Seven Years Ago – Rustic Apple Croustade
Eight Years Ago – Cranberry Sauce
Nine Years Ago – Decadent Cheesy Potatoes
Ten Years Ago – Broccoli Puree

Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a host or a guest this Thanksgiving? Either way, do you have a plan? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

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Back on Cook’s Corner – Cheesy Polenta with Fresh Corn

Looking for a cozy side dish for fall? I’m back on Cook’s Corner today with a delicious suggestion.

Quick before it’s all gone, give my Cheesy Polenta with Fresh Corn. (You can use frozen corn if you can’t find fresh.)

If you missed me live – you can watch the clip!

Hurricane Season & Grilled Ratatouille

It’s been all over the news. Hurricane season is up and running fast in the Atlantic. From the Caribbean over to Texas and up to Maine, we are all ears when it comes to storm warnings. Last week, Florence unleashed her fury on the southern Atlantic coast. One of the early forecast models suggested she might hug the coast and head north. Lucky for us, she decided to go inland. I’m sure Ohio is lovely this time of year.

Spared for now, let’s not forget that somewhere out there in the Atlantic, Helene (not Helen), Isaac and Joyce are swirling around. In spite of our northern location, New England is not immune to hurricanes. Although, they are admittedly few and far between. Most blow themselves out before they can reach us.

Not so the Great New England Hurricane of 1938; my dad still talks about that one. He even has a book about it somewhere. With 140 mile per hour wind gusts, it unleashed its wrath on every state in New England. Hundreds died, thousands were injured and damages were in the hundreds of millions. More recently, Irene wreaked havoc in New England, most particularly Vermont. Sandy did a number on New York and gave us a bit of rain and wind as well. Lucky for us, last year’s deadly trio of Harvey, Irma and Maria stayed to the south.

I admit as a small child, hurricanes seemed terribly exciting. In those days, we spent August on Cape Cod. While I can’t verify, I suspect that my sister Brenda and I labeled any downpour with the least bit of wind a hurricane. After all, rain is boring but a hurricane – that’s something to talk about.

One rainy August afternoon, Brenda and I were encamped on the porch with paper dolls and sticker books. It didn’t take long for boredom to set in. The air was hot and muggy so we talked Mom into letting go outside. It wasn’t that difficult a negotiation. Stuck in a ramshackle cottage with two bored little girls – of course, she said yes. I suppose she would have turned us down if we’d tried to go out in the Great New England Hurricane. However, we hadn’t been born yet. Heck, my parents hadn’t even met, let alone finished elementary school in 1938.

Anyway, Brenda and I gleefully threw on our swimsuits, ran outside and danced around. I believe loud and joyous singing was involved but I don’t remember the tune. I cannot speak for Brenda but I, for one, felt wonderfully adventurous. While the street was more or less empty, most of the porches were filled with bored vacationers.

They sat and watched two silly little girls giggle, dance and sing. I’m sure they were jealous. While they huddled with their paperbacks and puzzles, we were the only ones brave enough to defy the hurricane. It didn’t matter that, at most, it was the last vestiges of some minor tropical storm. It didn’t matter then and it still doesn’t. As far as I’m concerned, my sister and I splashed, danced and sang in the street during a hurricane. That’s my story and I’m sticking to it.

Here’s a toast to sunny days and clear nights. Bon appétit!

Grilled Ratatouille
A delicious end of summer dish. You can even make it if the power goes out. Enjoy!
Serves 8

1-2 red bell peppers, seeds and ribs removed and roughly chopped
1 large red onion, roughly chopped
Olive oil
Kosher salt and freshly ground pepper
4 cloves garlic, minced
1 pound cherry tomatoes
2 eggplants (about 2 pounds), sliced about 3/4-inch thick
3-4 zucchini (about 1 1/2 pounds), trimmed and cut in half lengthwise
2-3 tablespoons balsamic vinegar
2-3 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1/4 cup roughly chopped fresh basil
1/4 cup roughly chopped fresh parsley

Preheat the grill to high.

Put the peppers and onion in a bowl, drizzle with a little olive oil, season with salt and pepper and toss to coat. Working in batches if necessary, put the vegetables in a grill basket and grill for 6-8 minutes, stirring from time to time.

Remove the vegetables from the grill basket and return them to the bowl. Add the garlic to the warm vegetables and toss to combine.

Put the tomatoes in a bowl, drizzle with a little olive oil, season with salt and pepper and toss to coat. Working in batches if necessary, put the tomatoes in a grill basket and grill for 4-6 minutes, stirring from time to time. Add the tomatoes to the peppers and onion.

Brush the eggplant and zucchini slices with olive oil and season with salt and pepper. Grill the eggplant and zucchini for 4 to 6 minutes per side or until nicely browned and tender.

Remove the vegetables from the grill. As soon as they are cool enough to handle, chop the veggies in bite-size pieces. Add them to the tomatoes, peppers and onion. Drizzle with balsamic vinegar and extra virgin olive oil, sprinkle with herbs and toss to combine.

Serve warm or at room temperature.

Can be prepared in advance, covered and refrigerated. Bring to room temperature before serving

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One Year Ago – Cod, Corn & White Bean Soup
Two Years Ago – Applesauce Cake with Brown Butter Icing
Three Years Ago – Applesauce Scones
Four Years Ago – Roasted Beet Tatin with Goat Cheese & Walnuts
Five Years Ago – Fettuccine with Fresh Corn & Tomatoes
Six Years Ago – Chicken Parmagiana with Spaghetti Marinara
Seven Years Ago – Lemon Roasted Salmon with Beurre Blanc
Eight Years Ago – Wild Mushroom Soup
Nine Years Ago – Rustic Apple Tart
Ten Years Ago – Brie & Sundried Tomato Omelette

Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you keep fit? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Back on Cook’s Corner – Roasted Cauliflower

With temperatures cooling down … it will soon be time to take cooking back indoors. I’m back on ABC affiliate WMUR’s Cook’s Corner today roasting cauliflower.

I love roasted vegetables. From Brussels Sprouts to Parsnips, they are wonderful. One of my favorites is the very versatile Roasted Cauliflower.

This delicious side dish pairs beautifully with roasted anything – chicken, lamb, beef or salmon. If you have leftovers, toss them with pasta, a drizzle of fresh lemon juice and extra virgin olive oil and a sprinkle of Parmigiano-Reggiano.

Two Countries Separated by a Common Language & Grilled Asparagus with Lemony Tarragon Butter Sauce

Let’s face it, there’s a lot to love about a royal wedding, especially this most recent one. For starters, the bride is American. Across America, loads of little girls dream of becoming a princess but it rarely happens. In case you haven’t been counting, Meghan Markle is only the twelfth American to find a real live prince. She seems truly delighted with him and he with her.

Having moved to the other side of the pond last November, Meghan should be used to all things British. Well, more or less. Alternatively, the newness and excitement may have just about worn off. That could mean she’s good and ready for a major culture shock meltdown. I had one about five months after landing in Switzerland. I remember it well, it wasn’t pretty and, no, I won’t share.

Now, I am hardly an expert but I did know quite a few British people when I lived in Switzerland. (There are a lot of foreigners in Geneva, more than forty percent of the population. Imagine that.) One English friend liked to kid me about my Americanisms. He loved to quote or misquote George Bernard Shaw saying, “America and England – two countries separated by a common language.”

So Meghan, here are a few tips. In case any of the following comes up … just remember –

I’m knackered means that you are very tired. After the weekend you’ve had, you’re probably feeling that about now. It’s shorthand for being ready for the knacker’s yard or slaughterhouse. It’s not particularly polite, so, you might not want to use it in front of your new grandmother-in-law.

This next one is good, especially if you feel a meltdown coming on. Don’t get your knickers in a twist; it’s a fun way to say don’t get all riled up. Again, it might be best to avoid using this one in front of the Queen.

Before you drive off for the honeymoon, don’t forget the storage compartment at the back of the car, it’s called a boot. The bonnet is in front and covers the engine. The windscreen is the thing with the wipers. The whole thing is still a car but a zebra is a crosswalk and the British drive on the wrong side of the road.

Since you are known for your fashion sense, you’ll need to remember a jumper is a sweater as long as it isn’t a cardigan and then it’s a cardigan. Trainers are sneakers. Braces are suspenders and suspenders are garters, the sexy kind.

As a foodie, you’ll want to shop the local farmers market. Take note, an aubergine is an eggplant, a courgette is a zucchini, maize is corn and a tomato is a tomato but pronounced tomahto. In addition, a biscuit is a cookie, a scone is not unlike a biscuit and double cream is heavy cream. Crisps are chips and chips are French fries but, more important if you’re knackered, takeaway is takeout.

This next one can be tricky. The ground floor is the first floor, the first floor is the second, the second floor is the third and up and up you go. Don’t get lost. Homely is homey so don’t be miffed if someone uses it as a compliment for your flat (that’s your new apartment at Kensington).

Finally, a chinwag or natter is what you do when you sit around with friends and a cuppa (tea) or glass of wine. However, if you drink too much wine, you may get pissed as in drunk not angry.

Congratulations, good luck and bon appétit!

Grilled Asparagus with Lemony Tarragon Sauce
Meghan and Harry’s wedding menu was all about local, seasonal fare. I was delighted to find the first spears of local asparagus a few days ago. Enjoy!
Serves 8 as a starter or side dish

2 pounds (more for fanatics) asparagus*, trimmed
Olive oil
Sea salt and freshly ground pepper

Preheat a charcoal or gas grill to medium-high. Put the asparagus in a large dish, drizzle with olive oil, sprinkle with salt and pepper and toss to coat.

Arrange the asparagus on the grill and, depending on thickness, cook for 1-3 minutes. Do not overcook, the asparagus should be tender-crisp.

Remove from the grill, arrange on a large platter or individual plates. Serve with Lemony Tarragon Sauce.

* Forget the pencil thin asparagus; get the nice thick ones if you can.
They are perfect for the grill.

Lemony Tarragon Sauce
Makes about 1 cup

1 cup dry white wine
3 tablespoons finely chopped shallot
Sea salt and freshly ground pepper
3/4 cup (1 1/2 sticks) cold butter cut into small cubes
1 clove garlic, minced
Pinch cayenne pepper (optional)
Zest and juice of 1/2 lemon
1-2 tablespoons champagne or white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons fresh, chopped tarragon

Put the wine and shallots in a heavy saucepan, season with salt and pepper and simmer over medium heat until the wine has reduced by 3/4, about 10 minutes.

Reduce the heat to low and, a few cubes at a time, whisk in 1/4 cup butter. Add the garlic and cayenne and cook, whisking, for 1 minute. Continue whisking and adding butter, a few cubes at a time.

Remove from the heat and whisk in the lemon zest and juice, vinegar and mustard. Add the tarragon, give everything a final whisk and serve.

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One Year Ago – Lemony Green Rice
Two Years Ago – Crostini with Red Pepper Tzatziki & Greek Salad
Three Years Ago – Ginger Shortcakes with Rhubarb Compote
Four Years Ago – Rhubarb Upside Down Cake
Five Years Ago – New Potato Salad Dijon
Six Years Ago – Asparagus Crostini with Sundried Tomato Pesto & Goat Cheese
Seven Years Ago – Wheat Berry Salad
Eight Years Ago – Not Your Ordinary Burger
Nine Years Ago – Strawberry Rhubarb Soup

Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite mismatch of American and British English? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Two Kinds of Easter & Roasted Moroccan Carrots

While there could be more, it seems to me that there are two kinds of Easters. The first is the Madison Avenue Easter. To see this one, all you need do is open a glossy magazine. Almost any one will do. If you don’t subscribe or have a dentist appointment in the next week, go to the glossy magazines’ websites. A bevy of beautiful photographs awaits you.

A veritable rainbow of pastels adorns every page. Cherry blossoms and forsythia, tulips and daffodils remind us that Easter is synonymous with spring. Adorable children dressed in pink and yellow, white and pale blue hold hands and search for eggs on smooth green lawns. Turn the page and these same cherubs are petting sweet baby lambs, pink-nosed bunnies and fluffy yellow chicks. There are no tears and not a single grass stain. We can only ask, “Who are these children?”

Turn the page again for the Easter feast. A mile long table is set to welcome a crowd of all ages in a beautiful garden. Grandparents, aunts, uncles and cousins by the dozens admire the gorgeous spread. Overflowing platters are strategically placed up and down the table. Beautifully coifed women in sleeveless dresses, pastel of course, make last minute adjustments. Men in bright polo shirts stand around looking handsome. The children never cry and never spill juice on their sparkling outfits.

The second, the one I know very well, is the New Hampshire Easter. It is just as nice but nowhere near as gracious. The forsythia buds are closed up tight. Daffodils and tulips are buried under a foot or more of snow. The calendar may have proclaimed spring but a glance outside confirms that it’s winter in transition to mud season. The skiing has never been better.

Beautifully manicured or not, lawns are still covered with snow. Unless you don’t mind wallowing waist deep in it, you’ll need a pair of snowshoes to hide or find eggs. As for those pretty, pastel dresses and polo shirts, they’ll stay well hidden under parkas and snow pants. There will be no grass stains, but I don’t know about tears. There’s nothing like getting stuck in a snowbank to open the floodgates.

As for a petting zoo, wildlife abounds. There have been several bear sightings in the last few weeks. I saw a fisher-cat the other day. At least, I think it was a fisher-cat and not my neighbor’s barn cat. Raccoons are around but they only come out at night. On the other hand, squirrels are everywhere all the time. However, petting is not advised with any of these animals.

Now, what about a sumptuous picnic brunch or lunch in the garden? A long leisurely midday meal on the deck of a slope side café is a spring skiing classic and wonderful treat. That said; I’m not altogether convinced that lunch in a snowy backyard is a good idea. What with all that stamping down snow and dragging out the tables and chairs … hmmm. Maybe we should leave that photo opportunity to Madison Avenue.

Instead, how about we have dinner inside … after skiing, of course. If it’s not too cold, I have a well-weathered green fleece I can wear on the slopes. It’s faded enough to qualify as pastel.

Happy Easter and bon appétit!

Roasted Moroccan Carrots
Whether you serve your Easter dinner in the backyard or inside, these carrots are a great side dish for grilled or roast lamb. Enjoy!
Serves 8
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground pepper
1/4 teaspoon allspice
1/4 teaspoon cloves
3 pounds carrots, peeled and sliced on the diagonal
1/2-1 sweet onion, cut in half and then in thin wedges
Olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
4 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh cilantro leaves

Preheat the oven to 400 degrees. Put the spices in a small bowl and whisk to combine.

Put the carrots and onion in a large bowl, drizzle with enough olive oil to lightly coat and toss to coat. Sprinkle with the spice mix and toss again. Arrange the vegetables in a single layer on baking sheets and roast uncovered at 400 degrees for 15 minutes.

Remove from the oven, sprinkle with garlic and toss to combine. Return to the oven for another 3-5 minutes.

While the vegetables roast, combine the lemon zest and fresh herbs.

Transfer the vegetables to a serving bowl, drizzle with lemon juice and toss to coat. Sprinkle with the herbs and lemon zest and serve.

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One Year Ago – Maple Crème Brûlée
Two Years Ago – Mini Chocolate-Peanut Butter Whoopie Pies
Three Years Ago – Tiramisu
Four Years Ago – Grilled Lamb Chops with Lemon-Mint Yogurt Sauce
Five Years Ago – Confetti Salad with Citrus Vinaigrette
Six Years Ago – Magret de Canard Provencal
Seven Years Ago – Strawberry & White Chocolate Fool Parfaits
Eight Years Ago – Grilled Lamb & Lemon Roasted Potatoes
Nine Years Ago – Spicy Olives

Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you love the snow or are you so over it? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Fun Facts – Winter Olympics Edition & Quick Braised Asian Vegetables

The Olympics trace their origin back to 776 BC in Olympia, Greece. The first celebration honored Zeus and featured only one athletic contest, a 600-foot run. Adding competitions along the way, the festival continued for almost twelve centuries. After a 1,503 year break, the modern Olympics debuted in Athens in 1896. Feeling a bit left out, snow and ice enthusiasts put together the first Winter Olympics in Chamonix in 1924.

A lot has changed since then. Sixteen nations competed in Chamonix; there will be ninety-two at PyeongChang. Nigeria is making history with two firsts at the Winter Olympics. Competing in the bobsled and skeleton, the team of three will be both the first Nigerians and the first women to represent Africa at a Winter Olympics. Ecuador, Eritrea, Kosovo, Malaysia and Singapore will also compete in their first Winter Games. Meanwhile, a doping scandal has banned Russia. Clean athletes can participate under the generic Olympic flag.

There will be a few new events at the PyeongChang Games taking it over the top with more than 100 medal events. When it comes to winter medals, you can’t beat Norway. In spite of its small population, just over five million people, little Norway has earned 329 winter medals. That’s more than any other country.

The estimated cost for the PyeongChang Games is a hefty $12.9 billion. Yes, that’s billion with a B. As impressive as the number is, it doesn’t compare to the cost of the Sochi Olympics, a whopping $51 billion. Only one city has had the audacity to reject the honor of hosting the Olympics. Denver won the bid for the 1976 Winter Games but, after looking at the price tag, the people of Colorado voted it down.

Athletes from the divided peninsula of North and South Korea will join forces for a joint Olympic team. They will march together under a unified flag in the opening ceremony. Athletes from both sides of the demilitarized zone will train together. The women’s hockey team will take it one step further and send a unified team out onto the ice. It is not the first time an Olympics has united a divided country. West and East Germany competed together in 1956, 1960 and 1964.

Fielding the largest winter team ever, the US is sending 242 Olympians to South Korea. These athletes hail from coast to coast and thirty-one different states. Four are from our very own New Hampshire. Four more are immigrants from Ghana, South Korea, England and Canada. The youngest member of Team USA is Vincent Zhou, one of six seventeen year olds and a figure skater. The oldest US Olympian, Brian Gionta, is still playing hockey at thirty-nine. Speaking of hockey, anyone who remembers the miracle on ice at Lake Placid in 1980, stay tuned. The National Hockey League will not break for the games so NHL players will not skate at PyeongChang.

The Olympics can be a family affair. Seven sets of US siblings will compete in PyeongChang. Twins Jocelyne and Monique Lamoureux play hockey for the US while the Brandt sisters are on different teams. Hannah is a forward for the US and Marissa plays defense for the unified Korean team. Adopted and brought to the US at four months, Marissa will play under her birth name Park Yoon-Jung. Seven more athletes are following their parent’s footsteps, including skiing great Barbara Cochran’s son Ryan. Then there is the Caldwell cross-country ski dynasty. Patrick will be at PyeongChang, his father competed in 1972, 1976, 1980 and 1984 and grandfather in 1952.

Enjoy the games! Wishing all of our athletes the joy of victory and bon appétit!

Quick Braised Asian Vegetables
A great side dish for your Olympics viewing party. Enjoy!
Serves 8

Vegetable oil
8-12 ounces mushrooms, trimmed and sliced
Sea salt and freshly ground pepper
1/2 onion, finely chopped
1 carrot, peeled and finely chopped
1-inch piece ginger, peeled and finely chopped
2 cloves garlic, minced
1 tablespoon or to taste sriracha
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 cup chicken stock
About 1 1/2 pounds bok choy, trimmed and roughly chopped
1 red bell pepper, cut in match sticks
1 tablespoon sesame oil
1-2 scallions, thinly sliced
Cilantro leaves

Lightly coat a large wok or skillet with vegetable oil and heat over medium-high. Add the mushrooms, season with salt and pepper and sauté until lightly browned. Remove from the pan and reserve.

Add a little more oil to the skillet. Add the onion and carrot and sauté until the onion is translucent. Add the ginger, garlic and sriracha and cook for 2 minutes more. Add the vinegar, soy sauce, fish sauce and chicken stock, bring to a simmer, reduce the heat and simmer for 10-15 minutes.

Raise the heat to medium-high, return the mushrooms to the pan, add the bok choy and bell pepper and toss to combine. Stirring frequently, cook until the vegetable are tender, 3-5 minutes.

Drizzle with sesame oil and toss to combine, garnish with scallions and cilantro and serve immediately.

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One Year Ago – Scrod Florentine
Two Years Ago – Lemon Risotto with Spinach & Herbs
Three Years Ago – Black Bean & Beef Chili
Four Years Ago – Coq au Vin
Five Years Ago – Crostini with Beef Tenderloin & Stilton
Six Years Ago – Flatbread with Mushrooms, Caramelized Onions & Spinach
Seven Years Ago – Lemon Cheesecake
Eight Years Ago – Pork Tenderloin with Mushrooms
Nine Years Ago – Raviolis in Broth with Meatballs & Escarole

Or Click Here! for a complete list of and links to all the recipes on this blog!

What is your favorite winter Olympic event? Feel free to share!

Opening ceremony photography courtesy of www.olympic.org.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018