Gobble Gobble Gobble, It’s the Thanksgiving Episode

Episode 47: I took notes so you didn’t have to….today we are graced with the dynamic duo of Shari and Steve and are we talking all about thanksgiving!

Shari and Steve are back back back again! For those who missed their debut on the podcast please check out episode 18. They have been close friends for decades and I love spending time with them every chance I get. In the beginning of this episode I mention my lunch from the other day, Boozy Mushroom Toast from Diana Henry’s Cookbook, Simple. OMG it was so good. SO GOOD! And the cookbook is just beautiful.

Alright we need to get right into recipes. We talk about so many things and with Thanksgiving right around the corner I am sure your meal planning and prepping is underway.

Shari’s favorite Thanksgiving Recipes:

Winter Squash Gratin

1 lb. butternut squash, cooked and cubed

1 lb. cauliflower

2 tbsp. butter

2 tbsp. flour

2 c. milk

½ c. grated parmesan

½ tsp. nutmeg

 Heat oven to 450. Quarter squash, scoop out seeds, season with salt and pepper, and wrap in foil. Bake 40 minutes or until tender. Let cool and peel and cube squash.

Steam cauliflower until just cooked through.

Melt butter in saucepan and add flour. Cook 1 minute, stirring constantly. Stir in milk and cook until it thickens. Add the cheese, nutmeg, salt, and pepper. Place cubed squash and cauliflower into a casserole dish and pour sauce on top. Sprinkle with more cheese and bake 15 minutes.

Green Bean Casserole

1 can (10 1/2 ounces) Campbell’s® Cheddar Cheese soup
1/2 cup milk
1 teaspoon soy sauce
4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions (amount divided in recipe steps below)

Heat the oven to 350°F. Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Season the mixture with salt and pepper.

Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.

Bake for another 5 minutes or until the onions are golden brown.

Some Yummy Recipes

• Steve’s Favorite Stuffed Mushroom Recipe

• Stuffed Quahog Recipe

• Pumpkin Spiced Latte

• Pumpkin Chili

• Braised Short Ribs

• Butternut Squash Risotto

• Butternut Squash Lasagna

• Butternut Squash Enchiladas

• Greek Stuffing or this version

• Cranberry Sauce Recipe

• Cranberry Chutney

• Samin Nosrat’s NY Times article on how to jazz up a thanksgiving meal

• How to cook a heritage breed turkey

• How to brine a turkey

• Fresh bread

• dinner rolls

• Lion Tail’s Cocktail

• Old Fashion

• Hot Toddy

• Orange Shortbread Cookies

• Gingerbread Krinkle Cookies

• Italian Cookies

• Pizzelles

• Chai Spiced Snicker doodles

• Brownie Cookie

We also chatted about our cooking club adventures and we made Korean Pork Belly and Bok Choy Recipe one time and my second appearance in cooking club we made Julia Child’s Coq au Vin which WAS AMAZING! Also Shari and Steve have also recently made this Cioppino which was a total winner and Paulie Cooks Greek Chicken.

HAPPY THANKSGIVING EVERYONE! Now go forth and cook/eat some amazing food!!

Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!

If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!

xoxo

Beth