Her crushed sour cream potatoes might displace my Sweeney potatoes this year. Many people will tell you to order your turkey about a month ahead. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. Earlier, I prepped the herbs (parsley, cilantro, mint) and tossed them with some coarsely chopped chives and peppery leafy greens (mizuna, arugula). While the stock is simmering, I make the crust for a deep-dish apple galette. I’ll have something like jammy eggs or cottage cheese with buttered toast. That is a really good idea! Note: Most winter squash works here, but my favorites are the larger, thick-skinned varieties such as red kuri, kabocha and acorn, because you can eat the skin (and the seeds!). I season with soy sauce and a touch of vinegar, and simmer until the gravy is thick enough to coat the back of a wooden spoon, but saucy enough to pour without clumping. Featured in: Michael Graydon & Nikole Herriott for The New York Times. Plus, a baking dish of neatly cubed bread looks like bread pudding to me, and this is not that! You know what else is good? To finish, I’m not a pumpkin person, so I’ll make an apple dessert to serve with lots of ice cream. “The first time I made this it was peak WSS, and I still found myself shamelessly eating it with my hands, dragging each caramelized wedge through the lemony yogurt and buttery pistachios, swiping leftovers with my fingers, licking them clean like some sort of animal. Someone, somewhere once said that the average number of recipes people cook from a cookbook is 3. Key detail is that Roman is a former restaurant chef turned recipe developer at Bon Appetit; which means she’s a pro cook, but also skilled at writing recipes that work for home cooks. Some of which I’ve mentioned above. Welcome to the Cooking newsletter. Arrange the squash nestled into each other and spoon the buttered pistachios over everything. Crucially, the recipes in Nothing Fancy feel fresh rather than re-hashed. To provide a break from the richness, there’ll be cranberries on the table. Now for the actual hardest part of the whole evening: getting everyone to sit down at one time to eat. Alison Roman’s Roasted Squash with Yogurt and Spiced Buttered Pistachios, Baileys Pumpkin Spice and Original Irish Cream Bundt Cake, Roasted Squash with Yogurt and Spiced, Buttered Pistachios, Michael Graydon and Nikole Herriott/Nothing Fancy. Alison Roman Cooks Thanksgiving in a (Very) Small Kitchen Skip to Comments The comments section is closed. Soups, Stocks & Stews — view — Desserts & Baked Goods — view — Breakfast — view — Anyone can cook them. Everyone. I have written at least half a dozen opening sentences to this ‘review’, alternately trying to be clever, subtle, witty. Copyright © 2019 by Alison Roman. The point is Roman’s successfully selling a way of feeding and eating: cook something a bit different, eclectic, interesting, but be realistic about how you’re going to produce it and when; be sensible and don’t think you can cook 3 or 4 things to perfection at exactly the same time; don’t feel like you need to run a full three course plus petit fours, white linen restaurant from your kitchen; do get friends to help out while you’re all chowing on the easy to prepare dips and snacks; chilli out — they’re your friends; and if in doubt, add fresh herbs some anchovies and a squeeze of lemon. The first thing on my to-do list is to make that galette. Mine starts with leeks, garlic and more celery than you’re probably used to seeing sautéed in lots of butter and olive oil. All I have to do here is reheat the heavy cream mixture and chop the herbs. No dried fruit, no dicing the bread. It is ‘nothing fancy’ but it should expand a few repertories (and then some). Your email address will not be published. I scatter onions, garlic and lemon around the turkey, and stuff them in the cavity too, then drizzle with a mixture of melted butter and olive oil. All in all, you’ll want at least 30 minutes (and upward of 45 minutes) of resting. Pies take too long, and galettes lack the holiday drama. I also feel that trussing prevents the legs from getting as brown as they can become, which is why I’m here. But it’s a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. Anyway, moving the turkey: I do this by simply picking it up from both sides and gently plopping it right on the baking sheet. To submit a letter to the editor for publication, write to. I place the turkey in the oven, untrussed, for about 2½ to 3 hours at 325 degrees, before cranking the oven to 425 degrees to finish browning the skin. This is a good time to mention that, no, I do not own a large roasting pan. I carve the breast into ½-inch-thick slices, but I know that thickness is a personal preference. But see also: tangy roasted mushrooms and vinegar-marinated butter beans (both to snack on); golden beetroot with buttermilk and walnuts (and other delicious things — one of many excellent sides); grilled lamb shoulder over garlicky tomatoes; hibiscus-roasted peaches with brown-sugar breadcrumbs. I transfer this to a baking dish, dot with butter, cover with foil and bake. The thigh meat can be sliced off the bone or shredded, depending on how tender it cooked up. Heat the oven to 450 degrees. And on YouTube, of course. (Later, I’ll crisp it up with a second bake.). Setting the table and making space for every dish is romantic in theory, but never seems to work with the size of my dining room (not large) and the size of my guest list (large). Her newest release, Nothing Fancy, is proof, as is this easy and beautiful roasted squash with yogurt and spiced buttered pistachios (which we’d like to make from now until spring, thank you very much). The first thing I do after the oven gets cranked to 425 degrees is put the squash in there on the rack below the turkey. I’m not judging, either way. I smash the boiled potatoes (or ask someone to help, since this is a task truly anyone can do) and combine with the seasoned and simmered cream, sour cream and herbs. I’m also a sucker for tradition and routine, and while my lifestyle and schedule don’t leave much room for either, I cherish the one day a year to honor both. Flip the squash and use a fork to scrape the squash into spaghetti strands. This sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or carrots. I roll out the crust and slump it into a 9-inch springform pan, making sure to leave plenty of overhang (that’s what makes it a galette, not a tart). I make a roux with butter and flour in a clean medium pot, then add the fortified stock mixture, whisking constantly until a thick gravy starts to form. There are in the region of 125 recipes. You can also add mozzarella, which will melt into delicious little pools among the squash strands. Roasting a turkey on a sheet pan promotes even browning, still gives you the opportunity to make a fantastic gravy, and is incredibly efficient. For storage of beverages I’d like to keep cold, I either put things out on the fire escape (assuming it’s cold outside), or fill half my bathtub or an extra sink with ice and keep bottles and cans in there. Yes, they should be accompanied by sliced tangerines, red onion and flaky salt! I am full from eating the corners of the stuffing and snacking on the best parts of the turkey as I carved, but I still make myself a plate on which none of my food touches (yes, I am one of those people). 1. This is a trick I learned from my Grandpa Bob, who would do that, then pick the meat from the cooked neck and eat it as a pre-Thanksgiving midnight snack. If it’s frozen — many turkeys, even the very good ones, are sold frozen or partly defrosted — I set it on a rimmed baking sheet, take off its plastic outfit, and let it begin defrosting in my sink.