Monthly Archives: November 2012
When thinking of delicious holiday food, one day stands out among the rest: Thanksgiving. Arguably the most food-oriented holiday, Thanksgiving has gained a reputation for being the day where we can stuff as much food into our faces as we want and not feel a shred of guilt about it. As we all now return from break, vowing to go the gym every day this week as our stomachs ache from eating too much pumpkin pie, it is time for one of the greatest parts about the Thanksgiving holiday: leftovers! While Thanksgiving dinner itself is a scrumptious delight for our taste buds, nothing is more satisfying than enjoying a turkey sandwich for lunch the day after the holiday. Nonetheless, in my humble opinion, there is no greater treat than having a leftover piece of pumpkin pie for breakfast – how many times a year can we eat pie for breakfast and have it considered totally normal behavior? Not many, my friends, not many.
Do you have a favorite Thanksgiving leftover recipe? Share it in the comments below – who knows, maybe your recipe will even be featured in the upcoming The Dish cookbook! I hope all of our dear readers are feeling rested and appropriately full after the Thanksgiving break, best of luck with papers and exams in the final few weeks of the semester!
Elite Three columnist
By: Colin Martindale
I’m not sure there is anything better than thanksgiving. As a good foodie thanksgiving is my absolute favorite holiday and each year I count down the days until it arrives. This year’s thanksgiving was no different, and when it finally came I gorged myself as usual. This year a question arose at our table of what was our favorite thanksgiving dish. There are so many great thanksgiving foods it’s hard to go wrong, great arguments can be made for turkey, stuffing, mashed potatoes, really anything. I went with the glue that holds the entire feast together: gravy. In my mind it’s not even a question. I’m a guy who puts gravy on everything, just load up the plate with food and pour it over the whole thing.
Do you have one guest or relative brings a dish that isn’t up to par with the rest of the meal? Mediocre dish I’d like to introduce you to gravy, and you’re most welcome. Gravy fixes everything: Dry turkey, tasteless stuffing, poor mashed potatoes, bland rolls, heck even green beans go well with gravy. One deterrent many people have to making gravy is they assume you need chicken or turkey drippings for successful gravy. Here’s a foolproof simple recipe that still works wonders.
4 Tbsp butter
¾ cup flour
2 cups chicken broth
2 cups vegetable broth
5 black peppercorns
1 Tsp minced thyme
1 bay leaf
Melt the butter, and then add the flour stirring until browned but not burnt (about 5 minutes). Whisk in the chicken and vegetable broth and boil. Then add thyme, peppercorn and bay leaf. Reduce to a simmer and stir occasionally for 25 minutes. Strain the gravy to remove the solids. Add some salt and/or pepper to your liking.