As promised I am bringing you another Thanksgiving leftovers idea. My family cooks for an army so every year there are extra potatoes, turkey, stuffing, etc. My family begins to fill Tupperware to the brim as doggie bags to send people home with. If you’re like us, you’ll now finally be able to put these dinner scraps to good use.
I have found that one of the coolest parts of writing a blog is discovering who reads it. It’s so rewarding to get notes from readers that they have read a post and it has resonated in some way with them. I recently reconnected with a college classmate who I have not seen in years. She had been following along with Behind the Plates and messaged me with a generously supportive note about my content. A few months later she posted to my personal Facebook wall about an exciting restaurant opening she had heard about and said that BTP should go because it would make a great blog story. Ironically, the restaurant was opening in Princeton, NJ which is where I currently work. I responded with my own excitement about trying this new place out and mentioned it was so close to where I work. I soon found out she also worked right in Princeton. We immediately set up a lunch date to catch up at the new restaurant, Mamoun’s Falafel.
Now that I’ve bombarded you the past few weeks with crucial holiday side-dish recipes it’s time to start providing you with some post-Turkey day ideas! I know from experience that Thanksgiving Day, while it is the most climatic eating experience of the turkey, is certainly not the only that occurs during that week. That’s usually because there is always an abundance of leftovers. Behind the Plates is here to help with the first of a couple recipes to use up some of those remains.
Everyone has their own opinion on cranberry sauce. Whether or not it be sweet or tart, whole berry or jellied, homemade or canned is all up for debate. Some would argue its presence on the holiday table at all. I for one have always loved cranberry sauce. It’s the bright flavor that compliments all the carb loaded, mild flavors of other Thanksgiving dishes. I truly enjoy adding a small bite of the zesty sauce along with turkey, stuffing, potatoes, and even those classic root vegetables.
When I think about Thanksgiving produce I envision squash and root vegetables. They tend to be bright with autumn color, savory and comforting. There are a hundred and one ways to prepare an essential vegetable side dish for the holiday table. But, this recipe is my new favorite!
My first post on the blog just over 9 months ago was to outline my New Year’s foodie goals for the year. Last month I realized I only had a few months left to check off any goals that I had yet to complete. A couple of weeks ago I was able to accomplish the final item. The experience of completing this last goal will be what I share with you today.
Welcome to November recipes! Over the course of the next four weeks I will be featuring dish ideas for your Thanksgiving tables as well as what to do with all those holiday leftovers. Last month I cooked a whole turkey for the first time in my life. It was one of my foodie goals for 2014 and I’m happy to say I accomplished it (And I must say it was a success!). While I won’t be sharing that recipe as it was a first for me, I turned my inaugural bird roast into an early Thanksgiving feast. I invited some friends over, cooked some staple autumn side dishes, and we enjoyed the turkey meal.
Now that the colder weather has arrived the foodie fun events are starting to move indoors but that definitely hasn’t slowed down the volume of exciting experiences ahead. This month wine events are in abundance along with a star studded Atlantic City culinary event and a way to give back through food during the holidays. Its the time of year for friends and family so get out there and enjoy!
Miniaturizing food is “in” right now. Everything from burgers to cakes has become bite sized. This week BTP is hopping on the bandwagon with a pumpkin inspired individualized dessert. (I did give you all fair warning about all the pumpkin to come!)
Some restaurants I go to with the specific intention to do a write-up on them. They may be one I have frequented for a while that I feel is worthy of a share, a new restaurant, or a renowned eatery that I can’t miss the opportunity to review. But then there are the restaurants, like today’s post, where I just go out for a leisurely meal and decide upon arrival that this may be a share-worthy experience.