Mark Bittman's Top 12 Make-Ahead Dishes By TARA PARKER-POPE

November 18, 2009, 12:20 pm
Mark Bittman's Top 12 Make-Ahead Dishes By TARA PARKER-POPE

A Vegetarian Thanksgiving

Vegetable dishes to fill your holiday table.

* Squash Raviolo With Walnut Cream
* Dr. Weil's Stress-Free Squash Soup
* Kale Salad and Creamy Parsnip Puree
* Going Vegetarian for Thanksgiving

Recipe lovers will be eager to pore over Mark Bittman's 101 make-ahead recipes today in the Dining section of The New York Times. But for those who are having a tough time choosing a favorite, Mr. Bittman has offered his top 12 picks for Eat Well's Vegetarian Thanksgiving.

He said of his 101 recipe list: "Note that they're almost all vegetarian. A few have bacon, or sausage, or prosciutto – or whatever. But my thinking was that you're eating a hulking turkey, so everything else might as well be veg. Besides, there's probably at least a semivegetarian at nearly every Thanksgiving table at this point."

To see all 101 dishes, read the full column, "The Minimalist: 101 Head Starts on the Day." He notes that most dishes can be served at room temperature, although the soups should be reheated. Salt to taste, and if a temperature isn't specified, "roast" or "bake" means a 375-degree oven.

2. Apricot-Tomato Chutney

Combine chunks of dried apricot and fresh tomato, a splash of apple cider, brown sugar, ginger, cloves and a touch of curry powder; bring to a boil, reduce the heat and cook for about 20 minutes.

15. Thai Squash Soup

Simmer cubed winter squash, minced garlic, chili and ginger in coconut milk, plus stock or water to cover, until soft. Purée if you like. Just before serving, add chopped cilantro, lime juice and zest, and toasted chopped peanuts.

23. Leek and Potato Soup

Sauté leeks in butter until soft but not browned, then add cubed waxy potatoes, a little sage and stock or water to cover. Simmer until tender, purée and finish with about a cup of cream for each 6 cups of soup. Serve hot or cold, garnished with chives (if cold, call it vichyssoise).

36. Soba Noodles With Sweet Potato and Peanut Puree

Boil peeled sweet potatoes and purée in a food processor, thinning with cooking water or cream until saucy. Add chopped garlic and unsweetened pure peanut butter and purée until smooth. Boil soba noodles until just done and toss with the purée until the noodles are lightly coated; garnish with chopped scallions. Serve at room temperature or cold.

41. Roasted Caramelized Sweet Potatoes

Toss chunks of sweet potato and 2-inch lengths of scallion with neutral or peanut oil. (Again, a little sesame oil helps.) Roast, turning as necessary, until nicely caramelized; drizzle with soy.

49. Roasted Squash With Bulgur, Pine Nut and Currant Stuffing

Halve and seed acorn, butternut or delicata squash and roast until squash begins to soften. Meanwhile, cook bulgur, drain and toss with coarsely chopped pine nuts and currants. Add a bit of the stuffing to each squash half and sprinkle with cinnamon. Bake until squash is tender.

50. Chopped Spinach With Raisins

Cook chopped onions in olive oil until soft. Add chopped spinach and a handful of raisins — maybe a little port, too — and cook until wilted and almost dry. Roasted pine nuts are good on top.

55. Steamed Edamame With Soy Honey Ginger Sauce

Steam and salt edamame. Whisk soy and honey together in a small saucepan over low heat. Add grated ginger and a bit of cornstarch, stir until slightly thickened and pour over edamame.

57. Zucchini and Potato Pancakes

Grate zucchini and potatoes; squeeze to drain. Combine with grated Parmesan, one beaten egg for every 2 cups of the vegetables, a little oregano and flour or fine bread crumbs until the mixture is sturdy. Shape into patties and shallow-fry until browned on both sides.

63. Easy Potato Gratin

Slice potatoes thin and layer them in a nonstick skillet. Dot with butter and add enough half-and-half or milk to come three-quarters of the way to the top of the potatoes. Bring to a boil and simmer until liquid reduces a bit, about 10 minutes. Transfer to a 400-degree oven for 10 minutes until just brown, reduce to 300 degrees and cook until tender, 10 to 20 minutes more.

85. Herbed Buttermilk Biscuits

Combine 3 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda and 1 tablespoon fresh thyme leaves. Use your fingers to rub in 1 1/2 sticks of butter until the mixture resembles small peas. Add 1 cup buttermilk and stir until just combined. Drop large spoonfuls onto a baking sheet and bake at 425 degrees until golden, about 15 minutes.

92. Cranberry Truffles

Heat 1/2 cup simple syrup and 1/2 cup bourbon or water; add 2 cups dried cranberries and steep until soft, 10 to 15 minutes. Drain, reserving the liquid. Pulse the fruit in a food processor, adding just enough liquid so the mixture comes together. Roll spoonfuls of the cranberry filling into balls, then roll them in cocoa, mixed with pulverized nuts if you like.
Mark Bittman’s Top 12 Make-Ahead Dishes - Well Blog - NYTimes.com (19 November 2009)
http://well.blogs.nytimes.com/2009/11/18/mark-bittmans-top-12-make-ahead-dishes/?pagemode=print
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