Recipe: Celebration Potatoes
This year is the Food Network’s first ever virtual Thanksgiving. Featuring recipes from all over the web – from food blogs of all sizes and scopes, this compilation is sure to be helpful if you (like me) are still in the planning stages of your Thanksgiving meal. Time has just gotten away from me this year. I know it is mid-November already, but my personal calendar is still stuck somewhere in October.
I’m really lucky the next Charcutepaloza deadline isn’t till December 1st.
Picking my favorite Thanksgiving dish for this virtual feast was enough of a challenge for this week: Pumpkin Bread Pudding, Stuffing with Apricots and Chicken Sausage, Cranberry Chutney – too many choices.
Luckily K.M. had the answer – Blue Cheese Potatoes with Rosemary and Chives; a dish he makes more often than I do. Adapted from an old Bon Appétit recipe, they are his go-to potatoes; amazingly rich, totally over the top, and prefect for any holiday meal.
You can leave out the chives if you like, but try and find the rosemary – it adds just the right element of earthiness. I’ll admit I might be biased. We have a huge rosemary bush in front of the house we own here in Seattle, and ever since we moved out last year, the act of buying rosemary for a dish, more than anything else, makes me feel displaced, and homesick. I’ve driven by the house once or twice, and the bush is still thriving. Next year, when we are truly back home, I’m going to put rosemary in every Thanksgiving dish we make. But in the meantime, it’s worth it to me to buy it for the mashed potatoes, and to reflect on how grateful I am to be nearly home again.
You won’t want gravy on these mashed potatoes. Which is fine anyway; gravy really only belongs on the stuffing and the turkey, right?
Here’s the official list of participating food bloggers – and their amazing Thanksgiving recipes! And don’t miss the contributions from the professional food sites.
Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: MushroomSoup
Examiner.com: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats: Mayonnaise Roasted Turkey
Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & BlackPepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin,Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes