THANKSGIVING WITH THE FOODSTAND FAMILY
Yes, it’s true. Thanksgiving is officially next week. And while the holiday evokes something different for each of us, sitting around the table as family and friends and eating good food is always an eagerly awaited and enjoyable occasion.
If you have a hankering to put something new on your table this year, there are many amazing Thanksgiving recipes out there, such as Food52’s featured Celeriac-Potato Mash with Beer-Molasses Reduction and their Autumn Apple and Pumpkin Galette. Or perhaps you love to stick with the traditional tried and true. Either way, we can’t wait to see your creations on the Foodstand app next week!
What are we cooking up at Foodstand? #NoFoodWaste! In case you missed it, Foodstand is pledging a #NoFoodWaste November, and Thanksgiving is the best occasion to celebrate wasting less. The holiday often contradicts our good-deed pledge, but there are countless ways to counteract the potential for discarded food.
Take Food52’s mash and galette, for example. So many recipes call for peeling potatoes and apples and tossing out the scraps, but these #NoFoodWaste recipes have you leave the skins on. More flavor and texture, and fewer trips to the garbage can! And what about those “ugly” fruits and veggies that are often passed over because they have an extra appendage or are abnormally squat? Use the funny looking produce! Not only will they taste just as good as the classically “pretty” specimens in your side dishes and desserts, but they’ll also add some levity to a potentially stressful holiday! Looking for more #NoFoodWaste ideas? Check out our #NoFoodWaste November Tips.
So when you need an excuse to escape the holiday madness, join Foodstand in pledging a #NoFoodWaste November by sharing your good deeds on the Foodstand app, and apply #NoFoodWaste for a chance to win prizes! And don’t forget to check out the latest delicious dishes from your Foodstand family.
EAT & DRINK
ROASTED CARROT SOUP WITH CARROT TOP PESTO
For the soup:
2 bunches of carrots (with the tops!)
4 medium white onions
2 garlic cloves
8 cups of chicken or vegetable stock
200ml of cream
½ cup of grated Parmesan
Salt to taste
For the pesto:
2 bunches of carrot tops
3/4 cup of fresh basil
120gr of toasted pine nuts
3/4 cup of grated parmesan
Zest of 2 lemons
About 1 cup of olive oil
Salt to taste
Pepper to taste
Remove the carrot tops, reserve them for the pesto. Peel the carrots (or not!).
Wrap the garlic cloves with the skin on with aluminum foil, pouring a bit of olive oil inside. Place the wrapped garlic, onions with the skin on, and (peeled) carrots on an oven tray lined with aluminum foil. Drizzle a bit of olive oil on top of the vegetables. Roast at 180C/350F for 1 hour and 30 minutes.
Once the vegetables are roasted, peel the onions and the garlic cloves. Chop the carrots. Place them in a large pot. Add the stock and blend it. I like to pass the soup through a sieve to make it smoother, but you don’t have to. Pour the soup back in the pot. Then add the cream, parmesan and mix it until it is all combined. Then add salt to taste. Warm up the soup on medium heat.
To make the pesto, just place all of the ingredients in the food processor and pulse until it is all combined. Serve the soup with about one tablespoon of the carrot top pesto. If you want, drizzle a bit of cream on top for decoration.
1 recipe or package puff pastry
3 apples, cored and sliced thinly
juice of 1 lemon
¼ cup apricot jam
½ cup turbinado sugar (you may use any sugar, I like a sparkly one)
Preheat the oven to 375°. Use full size muffin tins for roses, mini muffin tins for buds. Prepare the pans by spraying them with baking spray.
Heat the jam slightly and then strain. Mix with a little water to make a paintable, but thick syrup. Mix the lemon juice into ½ cup water.
Working with one apple at a time, place the slices in a shallow bowl and moisten with the lemon water. Microwave on high for 45 seconds to a minute, or until the apple slices just begin to soften. Place them in a single layer on a dish towel to dry and cool.
Working with 1/3 of the pastry at a time, roll out the dough until it is stretchy and thin, about as thin as you would want for a pie. I’d say 1/8 of an inch. Using a pizza cutter, cut strips about 2 inches wide and 6 inches long for roses. Go with 2 inches wide and 4 inches long for buds.
To construct a rose or bud, place a row of overlapping apple slices along the top half of the dough strip, with the peeled tops lying above the upper edge of the pastry. Paint the slices with the apricot syrup and/or sprinkle them with sugar. Fold the bottom half of the pastry up over the bottom of the apple slices. Now, roll up the strip and place the rose or bud in a muffin cup.
Once you have made as many as you can with that batch of apples and dough, place the unbaked pastries in the freezer. Repeat this process twice more with the remaining apples and dough. When you’re finished, make sure the last batch gets to stay in the freezer for at least 15 minutes.
Before they go into the oven, sprinkle the roses and/or buds with some extra sugar. Bake 35 minutes for buds and 45 minutes for roses. They are done when the pastry is GBD (golden brown and delicious). If you open the oven to peek every few minutes, they will take longer to bake.
Let them cool for 5 minutes, and then remove them to a cooling rack. If they stick, use a paring knife carefully to loosen them from the muffin cups. Serve. If you have any leftover, they will keep well at room temperature overnight.