What's for Dinner?

My mother-in-law just did something similar with those Delicata squashes (no need to peel, seemed easier to cut through). Cut into bite sized chunks and put on baking tray. She tossed with olive oil, salt, pepper, and some dried Italian herbs. Baked for about an hour (I wasn't quite paying attention) and they were soooooooo good. It was like a very firm roasted zucchini. I think I ate most of this batch myself... and the kids were intrigued enough to at least try it. I think if they weren't greenish, they would have actually said they liked it... but alas, the color green seems to ruin foods no matter how tasty.

Escarole and Mushroom Dressing

Portabella Mushroom Gravy

CRANBERRY ORANGE RELISH

Corn Bread with Fennel seeds, dried cranberries and GOLDEN RAISINS

Scallions with Lemon Parsley Butter

MAPLE MASHED SWEET POTATOES

PARSLEY, FENNEL, AND CELERY ROOT SALAD

Roasted Cauliflower with Garlic

...and of course a big fat juicy bird.

How's that for California nouveau?

Let me know if you want the details. I got all this out of a Gourmet Mag that I saved from 1992...

I always enjoy finding ways to put a new twist on the standards-one of my recent favorites was to infuse the cranberry sauce with earl grey tea and Indian spices (an idea I got from Sunset mag:)

(make sure not to steep the tea for more than 2 minutes-it will get bitter)

In a 4 quart pot over high heat, combine 1 3/4 cup of water, 2 1/4 cups of sugar, 4 whole cardamom pods, and 3 cinnamon sticks. Cover and bring to a boil then reduce heat to medium low and simmer for 10 mins. Add 5 Earl Grey tea bags and simmer exactly 2 minutes. Remove tea bags and spices w/slotted spoon and add 8 cups whole cranberries (about 2.5 bags fresh or frozen.) Increase heat to medium high and simmer, stirring often, until c'berries soften and split their skins, and the sauce thickens (about 12 mins.) (I also added a little freshly squeezed oj and some zest.) Makes 6 cups.