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Title: Calling all cooks Post by: Abagadro on November 23, 2004, 08:37:02 AM I need a starchy side dish for a thanksgiving meal that has a main dish of standing rib roast. I'd generally just do mashed potato but that's kinda boring so I want to branch out a bit.
Any suggestions? Title: Calling all cooks Post by: plangent on November 23, 2004, 08:42:10 AM Potato cakes. I lurrrrve potato cakes.
Title: Calling all cooks Post by: Nazrat on November 23, 2004, 08:42:28 AM Baked sweet potates?
Sweet potatoe casserole? Title: Calling all cooks Post by: Abagadro on November 23, 2004, 08:44:25 AM Ok, I should caveat that with I despise sweet potatoes and yams.
Title: Calling all cooks Post by: Paelos on November 23, 2004, 08:49:25 AM Broccoli rice casserole
Baked Cheese Grits Baked Potato Casserole Squash Casserole Corn Bake Title: Calling all cooks Post by: Rasix on November 23, 2004, 08:50:57 AM A good risotto might do for you.
Title: Calling all cooks Post by: Nazrat on November 23, 2004, 08:51:33 AM Quote from: Abagadro Ok, I should caveat that with I despise sweet potatoes and yams. Damn blue states! :) Title: Calling all cooks Post by: UD_Delt on November 23, 2004, 08:52:17 AM I would still do mashed potatoes as that is the more traditional side with a dish like that but you can fancy them up a bit...
Kind of a twice baked mashed potatoe that you can prepare ahead of time. My mom has made similar dishes in the past and these are incredibly good. http://thanksgiving.allrecipes.com/AZ/DyBfrMshdPtts.asp Another favorite that the wife likes to make are roasted garlic mashed potatoes. These would probably go really well with a rib roast: http://thanksgiving.allrecipes.com/AZ/RoastedGarlicMashedPotatoe.asp There's alsp about a billion more recipes at http://www.allrecipes.com/. Title: Calling all cooks Post by: DarkDryad on November 23, 2004, 08:54:42 AM Roasted Garlic mashed taters is the guuuud! They go well with a roast as well.
Title: Calling all cooks Post by: WayAbvPar on November 23, 2004, 09:04:03 AM A few thoughts-
Creamy Hashbrown Bake (http://www.dianaskitchen.com/page/veggies/9910_11.htm) Cornbread and Sausage Stuffing (http://www.cooking.com/recipes/static/recipe1059.htm) Potatoes and Onions (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19744,00.html) Macaroni and Cheese (http://www.cooking.com/recipes/static/recipe5804.htm) Check Cooking,com (http://www.cooking.com/), Epicurious (http://www.epicurious.com/) or Food Network (http://www.foodnetwork.com) for all kinds of ideas. Damn, now I am starving. Title: Calling all cooks Post by: Abagadro on November 23, 2004, 09:06:37 AM Quote from: Nazrat Quote from: Abagadro Ok, I should caveat that with I despise sweet potatoes and yams. Damn blue states! :) I live in the reddest of the red states. I still hate fucking yams though. I don't know about you all out there, but here in Utah (home of some of THE worst cooking anywhere) they always put marshmellows on yams. Blech. Thanks for the ideas folks. Keep em coming. Title: Calling all cooks Post by: Paelos on November 23, 2004, 09:11:20 AM I only eat sweet potatoes in pie form. That is the bomb here below the mason-dixon.
Title: Calling all cooks Post by: Shockeye on November 23, 2004, 09:33:07 AM Grits
Title: Calling all cooks Post by: Samwise on November 23, 2004, 09:48:13 AM Wild rice is good. Cook it in chicken stock with some sauteed onion and chopped pecans. Mmm mm.
Title: Calling all cooks Post by: Abagadro on November 23, 2004, 09:53:22 AM Ok, wayabvpar's suggestion of Mac'n'Cheese brought to mind a dish I've made a couple of times before that I think will go well, so I'm going with that:
Maytage Blue Cheese Mac Title: Calling all cooks Post by: SirBruce on November 23, 2004, 09:57:29 AM Creamed Onions. When they are done right with a good cream sauce they are divine.
Bruce Title: Calling all cooks Post by: WayAbvPar on November 23, 2004, 09:59:57 AM Quote from: Abagadro Ok, wayabvpar's suggestion of Mac'n'Cheese brought to mind a dish I've made a couple of times before that I think will go well, so I'm going with that: Maytage Blue Cheese Mac Oh my god that sounds good. Can you post the recipe? Title: Calling all cooks Post by: Dark Vengeance on November 23, 2004, 10:03:39 AM Quote from: Samwise Wild rice is good. Cook it in chicken stock with some sauteed onion and chopped pecans. Mmm mm. Black beans and rice is a great starchy side dish. I add lots of Tabasco for extra flavor. Bring the noise. Cheers............. Title: Calling all cooks Post by: Abagadro on November 23, 2004, 10:04:34 AM It's relatively easy and is really good. Toughest thing is finding freaking Maytag Blue Cheese.
Quote 3 tablespoons plus 1 teaspoon butter 3 tablespoons flour 3 cups milk Freshly ground white pepper 1/2 pound crumbled Maytag Blue Cheese 2 egg yolks, beaten Dash of Crystal Hot Sauce Salt 1 pound small shells, cooked until tender 1 cup fine dried bread crumbs 1 tablespoon olive oil Preheat the oven to 400 degrees F. Grease a large shallow baking pan with 1 teaspoon of the butter. In a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed. In a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving. Title: Calling all cooks Post by: WayAbvPar on November 23, 2004, 10:10:04 AM If you can't find Maytag, Oregon Blue Cheese is outstanding. I have printed the recipe and will make sure it gets in my wife's hands posthaste. Gracias!
Title: Calling all cooks Post by: Rasix on November 23, 2004, 10:11:24 AM My wife hates blue cheese. Too bad, that sounds mighty good.
Title: Calling all cooks Post by: HaemishM on November 23, 2004, 10:13:00 AM You could always add Garlic to the Mashed Potatoes, or actually mash potatoes with the skins on to "kick up" the mash. Or, add some smoked gouda cheese right at the end of the cooking.
Title: Calling all cooks Post by: Bunk on November 23, 2004, 11:58:59 AM With a standing Rib Roast, I'd do roasted new potatoes in the same pan. Your casserole thing sounds interesting, but blue cheese isn't my thing.
I'm actually going to experience my first American Thanksgiving this Thursday - in Canada. One of my best friend's new wife is American, and this will be her first Thanksgiving away from the US, so we are all going there for dinner. Should be interesting, we just don't celebrate the holliday the same way Americans do. My family's typical traditional Christmas/Thanksgiving meal: Turkey Mash potatoes and gravy Bread stuffing Cranberry sauce Yams and Marshmellows Carrots and baby onions Brussel Sprouts in Cream sauce (im weird, I love Brussel sprouts) Coleslaw Jelly salad of some sort Pumkin Pie if Thanksgiving Christmas pudding otherwise. Im salivating now... Title: Calling all cooks Post by: El Gallo on November 23, 2004, 12:01:37 PM Only dirty Communists don't have turkey for Thanksgiving, you dirty Communist. I must say, however, that your blue cheese m&c sounds pretty yummy.
Title: Calling all cooks Post by: Fargull on November 23, 2004, 12:13:34 PM Okay...
I don't do much cooking, but when I get crazy, I generally grab something from Dale Carson (http://www.indiancountry.com/content.cfm?id=1096409910) who writes the cooking article for Indian Country. If you click on his name in the title it will let you look over the articles he has written. Some really good eating in there. Title: Calling all cooks Post by: Hanzii on November 23, 2004, 12:45:46 PM Pray tell, what is a standing rib roast? What is it standing on?
Mashed potatoes are boring. Mashed celery root and potatoes isn't: Use 1/3 celery root and 2/3 potatoes. Lots of salt, pebber and nutmeg and some creme fraiche. Potatoes, celery root and Hamburg root parsley baked in the oven with pears. Cut the potatoes, celery root and root parsley in equal squares. Mix with good coldpressed olive oil and some rosemary. Cut 2-3 pears in quarters and remove the seeds. Cut 2-3 lemons in quarters. Put everything in a large baking tray and pop in the oven at 180 degrees celcius for 45 minutes approx. ... and this is too much work. having to look up stuff like freaking hamburg root parsley - it's not the kind of English words take teach you in school. Title: Calling all cooks Post by: Bunk on November 23, 2004, 02:28:57 PM (http://www.davidsnyder.info/images/Kamado/standing%20rib%20roast/standing%20rib%20roast%20003.jpg)
Title: Re: Calling all cooks Post by: Arnold on November 23, 2004, 02:31:43 PM Quote from: Abagadro I need a starchy side dish for a thanksgiving meal that has a main dish of standing rib roast. I'd generally just do mashed potato but that's kinda boring so I want to branch out a bit. Any suggestions? Mashed potatoes don't have to be boring! I like making them garlic mashed. I used reds (with skin on) and use cream instead of butter. Or you could make some au gratin with fancy schmancy cheese. Or maybe you could even do some nice, crisp, potato pancackes. Title: Calling all cooks Post by: Arnold on November 23, 2004, 02:34:51 PM Quote from: WayAbvPar If you can't find Maytag, Oregon Blue Cheese is outstanding. I have printed the recipe and will make sure it gets in my wife's hands posthaste. Gracias! The BEST bleu cheese I've found is (I can't remember the brand name; it's in a deli case) "Wisconsin Buttermilk Bleu Cheese". This stuff is really good for eating on crackers and whatnot. It's more mild and less salty than standard bleu cheese. Of course, for cooking, the regular stuff is fine (just add less salt). Title: Calling all cooks Post by: Arnold on November 23, 2004, 02:37:12 PM Quote from: Hanzii Pray tell, what is a standing rib roast? AKA Prime Rib. Title: Calling all cooks Post by: Nazrat on November 23, 2004, 04:06:15 PM My family's sweet potatoe casserole has pecans on top and tastes similar to a pecan pie. Mmmm, tasty.
Also, a baked sweet potato is very different from the watery and runny mess that most people serve. Just bake it like a white potatoe, add butter and/or cinammon and there you go. I'm not a big fan of marshmellows on top of sweet potatoes either. Title: Calling all cooks Post by: Sky on November 24, 2004, 09:53:35 AM Mmm...another vote for roasted garlic potatoes. I love roasted garlic on everything. Also drop in some butter, salt and freshly ground black pepper. Great stuff, used to make vats of it when I worked at a dinner theater.
Title: Calling all cooks Post by: Shannow on November 24, 2004, 03:45:32 PM Cream Onions rock.
(let me say Im rather fond of this thanksgiving thing you yanks do...mmmm mmmm) Title: Calling all cooks Post by: Moroni on November 24, 2004, 07:13:23 PM Ever try mashed cauliflower rather than mashed potatoes? I hear it is the only rational use for califlower ever conceived by man.
Title: Calling all cooks Post by: Sky on November 26, 2004, 11:41:38 AM Quote from: Moroni I hear it is the only rational use for califlower ever conceived by man. Non-violent punishment for children. Title: Calling all cooks Post by: The Hanged Man on November 26, 2004, 11:42:30 PM 1) Spatzle
2) Pan Fried Hash Browns with a little bit of onion 3) Mediterranean Stuffing - Rice mixed with onions , ground beef and seasoning. You can use your favorite seasoning mix or combo to flavor it . Normally you would use Morrocan or Spanish seasonings 4) Steak Fries sprinkled with Parmesan Cheese instead of salt 5) Black Beans & Rice topped with Fresh Salsa Title: Calling all cooks Post by: Merusk on November 27, 2004, 03:02:12 PM I can't believe I didn't see either Potatos AuGratin or Black Eyed Peas on here.
You damned heathens. Title: Calling all cooks Post by: SirBruce on November 27, 2004, 03:40:06 PM Those are pretty "red" foods, and most of the people on this board are "blue".
Bruce Title: Calling all cooks Post by: Margalis on November 27, 2004, 06:04:43 PM What about Greek style cold potatoes? (yes, potatoEs) I forget what is on them exactly, salkt, pepper, olive oil, some lemon (?) Really good with the right meal.
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