Holiday Meal Planning

We're invited out for Thanksgiving, and I'm bringing along my Pecan Pie Bars.  The recipe was posted here recently and I do recommend them heartily.  I asked my hostess if she needed another "side" but she thinks there's always too much food and she's right.

We're having company the day after, and I'm going to roast a turkey breast and gussy up some Pepperidge Farm Stuffing.  I saute onion, celery and mushrooms, and add some herbs and spices.  My sage plant has a gazillion leaves, so sage and fresh parsley will be well represented. It's always good to have bits of green.  I'll make my famous green bean casserole from scratch and we'll have fresh cranberry compote and the soup will be a curried butternut squash which I made recently and was to die for. We're having an orange-mascarpone tart drizzled with honey and pistachios for dessert.  It's seasonal, tasty and not to heavy.  Always remember your colors and that we eat first with our eyes, hence the old saying, "my eyes were bigger than my stomach." 

I don't like to eat until I feel overstuffed.  It's almost as bad as being hungry.  We have noticed that any kind of pasta or fried rice goes down so easy and before you know it a third helping might be in the works.  Stop!

We had  tuna-noodle casserole tonight, with some fancy noodles from Ocean State Job Lot. Use Italian tuna in olive oil because it tastes better.  I saute onions and in the same pot make  a white sauce and add reconstituted red and green peppers (or the real thing if I have it). A pinch of cayenne or a few red pepper flakes add resonance.  Today I added chives, cilantro and a handful of frozen peas.  A sprinkling of salt and pepper and some smoked paprika.  We always put crushed potato chips on top for crunch.  The whole business is toothsome.  I use a pound of noodles and 2 cans (6 oz.) tuna.  The dish is greater than the sum of its parts.  Once I even served it to company.

In college, when everyone was poor, we used to pool our money and buy tuna, noodles and a can of peas.  I can't recall what bound everything together.  The fellowship was good and the conversation stimulating.  In those days, away from home, I was learning to eat new foods and formerly scorned, untouchable foods.  I'm so glad I did.  Nothing is more aggravating to entertain than a picky eater.  

Off to read the December Bon Appetit.

Pecan Pie Bars

These will float your boat!   Can be made ahead. Serves more than a pie.  Soooo toothsome.  What are you waiting for?

Pecan Pie Bars, Gourmet, March 1999

 

Shortbread Base

1 ½ sticks unsalted butter

2 cups all-purpose flour

½ cup packed light brown sugar

½ tsp. salt

Preheat oven to 350º F.

Cut cutter into ½ inch pieces. In a good processor, process all ingredients until mixture begins to form small lumps.  Sprinkle mixture into a 13 x 9 x 2 inch baking pan, and with a metal spatula press mixture evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

Pecan Topping

8 ounces pecans (about two cups)

1 stick (1/2 cup) unsalted butter

1 cup packed light brown sugar

1/3 cup honey

2 tablespoons heavy cream

hot shortbread base

In a food processor coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread base and spread evenly. Bake  in middle of oven until bubbling, about 20 minutes. (WATCH CAREFULLY)

Cool completely in pan  and cut into 24 bars  Bar cookies keep covered,  5 days at room temperature.  

They won't last five days.  Indulge yourself.  January is for dieting. 

Grapeshot