We’re thankful at the studio that it’s arguably the best time of the year for our tastebuds… Thanksgiving is just around the corner! There are many ways to vanquish this delicious feast, whether it be reserving a heritage bird months in advance from a local turkey farmer, or recreating a family favorite side dish recipe, don’t worry! Serious Eats provides an in depth guide to planning your Thanksgiving meal, as well as dessert recipes, guides to turkeys, or even suggestions for Thanksgiving leftovers!
The guide also hosts great side dish recipes for all of your favorites, ranging from green beans, stuffing, gravy, and cranberry sauce!
Check out the guide here, and enjoy the feast!
- 3 lb. beef bottom round, trimmed of most fat and cut into 1 1/4-inch chunks
- Kosher salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 2 fresh thyme sprigs
- 3 bay leaves
- 4 garlic cloves, finely chopped
- 1 cinnamon stick
- 1/3 cup dry red wine
- 2 Tbs. plus 1 tsp. red wine vinegar
- 2 large carrots, peeled and cut into chunks
- 1 can (15 oz.) diced tomatoes, drained
- 1/3 cup beef or chicken stock
- 1 lb. pumpkin or butternut squash, peeled, seeded and cut into 3/4-inch chunks
- 2 green onions, thinly sliced
- 1 Tbs. chopped fresh mint
- Preheat a Cuisinart multicooker on the brown/sauté setting to 450°F according to the manufacturer’s instructions. Season the beef with salt and pepper. Warm 1 Tbs. of the olive oil in the multicooker. Working in batches, brown the beef on all sides, about 8 minutes per batch. Using a slotted spoon, transfer the beef to a plate.
- Discard most of the fat from the multicooker insert and return the insert to the base. Add the yellow onion, thyme sprigs and bay leaves and sauté until the onion begins to brown, 4 to 6 minutes. Add the garlic and cinnamon stick and cook for 1 minute. Stir in the wine, the 2 Tbs. vinegar, carrots, tomatoes, stock and beef. Set the multicooker on the slow cook-high setting, cover and cook for 2 hours.
- Scatter the pumpkin over the beef, cover and cook until the beef and pumpkin are very tender, 1 to 2 hours more. Discard the thyme sprigs, bay leaves and cinnamon stick. Using a large spoon, skim off the fat.
- In a small bowl, whisk together the remaining 1 Tbs. olive oil, the 1 tsp. vinegar, the 1/4 tsp. salt and several grinds of pepper. Stir in the green onions and mint.
- Ladle the meat and vegetables into warmed bowls and spoon the green onion mixture on top. Serve immediately. Serves 6.
Recipe courtesy of Williams-Sonoma.
For those who live in slightly colder climates, either off season or year round, check out the hydroponics method of gardening! Johns Hopkins College is running a sustainable operation that involves circulating water from tanks of tilapia fish to water beds growing different types of lettuce! Learn more here.
EaterSF recently posted an article about the best places to eat sausages in the city! Their top recommendations included Zog’s Dogs (1 Post St.), 4505 Meats (Ferry Building), Rosamunde Sausage Grill (2832 Mission St.), Leopold’s (2400 Polk), and Lucky Dogs (2211 Filbert St.). Read the rest of the article here!
Click through the blog post to find the recipe for this cake!
RASPBERRY OMBRE CAKE RECIPE
- 2 small cloves garlic, peeled
- 1/2 teaspoon coarse sea salt
- 4 cups fresh basil leaves, rinsed and spun dry in a salad spinner, coarsely chopped
- 1/3 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- Smash the garlic and salt together in a mortar and pestle until smooth. Start adding the basil leaves, smashing them into the garlic and salt paste until well incorporated.
- Slowly work in the olive oil, Parmesan, and pine nuts until the pesto is smooth and comes together.
- Season to taste. For a thicker pesto, simply add less olive oil.
Summer is winding down now, but that’s just another excuse to have one last impressive BBQ! Here are some innovative tools and equipment courtesy of Williams-Sonoma that could exponentially improve your next BBQ party!
Left: Steel Grill Fry Pan
Although San Francisco is one of the hippest cities for foodies, starting your own backyard garden might be difficult because of the wide range of microclimates within the city’s 7 mile radius! For a detailed weather map of the city, click here. Or if you’d rather access the information from your phone, the iPhone App SF Climates.
Outside Lands is approaching! If you’re as obsessed with food as we are, then here’s the entire list for the food vendors that are scheduled to appear at the festival! Enjoy the weekend!