Thanksgiving Sides

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Rosemary Scalloped Potatoes

Creamy, cheesy potatoes baked until tender and golden brown. Sometimes you just must indulge!

Holiday Side Dish from Cooking Planit: Rosemary Scalloped Potatoes

click to check this recipe on CookingPlanit.com

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PRODUCE
  • Fresh Rosemary – 1 Tablespoon
  • Russet or Baking Potatoes – 2 1/2 Pounds
CHEESE &
LUNCHMEAT
  • Gruyere Cheese, Shredded – 1 3/4 Cup
  • Parmesan Cheese, Grated – 1/4 Cup
SPICE &
BAKING
  • Kosher Salt
  • Black Pepper
DAIRY
& EGGS
  • Butter, Unsalted – 1 Teaspoon
  • Heavy Cream – 2/3 Cup
  • Whole Milk – 1/3 Cup
PREP STEPS

  1. Pick leaves of rosemary off the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl.

COOK STEPS

  1. Preheat the oven to 425 degrees.
  2. Peel the potatoes and cut into 1/8-1/4 inch thick slices. Place in a microwave-safe bowl and cover tightly with plastic wrap.
  3. Microwave the potatoes on high for 5-7 minutes until slightly tender. Strain any liquid from the potatoes after microwaving.
  4. Combine whole milk and heavy cream in the bowl with the rosemary. Season with salt and pepper.
  5. Lightly butter a baking dish. Layer the potatoes on the bottom, overlapping them slightly. Cover with 1/3 the Gruyere cheese, 1/3 the Parmesan cheese and 1/3 the heavy cream mixture. Season the first layer with salt and pepper, then repeat with 2 more layers. Cover the dish tightly with aluminum foil.
  6. Place the potato gratin in the preheated oven. Cook until potatoes are tender and pierce easily with a fork, and sauce is thick, about 20-25 minutes. Remove foil and cook for another 10-15 minutes until top is golden brown.
  7. Once the gratin is out of the oven, let it rest for about 5 minutes before cutting.
  8. Slice the gratin and transfer to dinner plates. Serve warm!

Thanksgiving Classic Desserts

Decadent Chocolate Mousse Pie is as easy as it is delicious! Make the pie the day before so filling has time to set, then prepare the whipped cream just before serving. Everyone loves a fresh dollop of homemade whipped cream!

COOKIE CRUST
INGREDIENTS
16-17 Chocolate Sandwich Cookies, about 7 ounces
1/4 Cup Unsalted Butter

EQUIPMENT
Food Processor
9? Pie Pan
Measuring Cups
Microwave-Safe Bowl
Spatula

NOTES
If you do not have a food processor, use a large plastic bag to hold the cookies and a rolling pin to smash them to crumbs. Be gentle and leave a corner of the bag open for air to escape because a bag blowout can be messy! Chill crust in refrigerator while you prepare the filling.

INSTRUCTIONS
1. Place the butter in a small microwave-safe bowl.  Microwave on high in short 20-second increments until butter is melted.
2. Add cookies to food processor and pulse about one minute until you have fine crumbs.
3. Add melted butter to food processor bowl.  Fold in ingredients with spatula until it resembles wet sand.
4. Place crumbs in 9 inch pie pan and press into a crust that is 1/4 to 1/8 inch thick.
5. Wrap crust and pan in plastic wrap and store in the refrigerator for up to 2 days and in the freezer for up to a week.

CHOCOLATE MOUSSE FILLING
INGREDIENTS
1 Cup Whole Milk
1/2 Cup Pasteurized Egg Product
2 Tablespoons Sugar
Pinch of Salt
10 Ounces Semi-sweet Chocolate Chips
1 Tablespoon Coffee Liqueur, optional
1 Teaspoon Vanilla Extract

EQUIPMENT
Small Saucepan
Blender
Stove Top
Measuring Cups and Spoons

NOTES
Pasteurized egg product is a safe alternative to using raw eggs. However, if you have access to very fresh eggs, feel free to substitute 2 whole eggs for the egg product.

INSTRUCTIONS
1. Add pasteurized egg product, chocolate chips, vanilla, coffee liqueur, and salt to blender.  Blend on high for 1-2 minutes until chocolate chips are broken up.
2. Combine milk and sugar in small saucepan and heat to simmering over medium high heat.  The sugar helps keep the milk from sticking and burning but stir often.
3. With the blender on medium speed, drizzle in hot milk.  Mixture should loosen up as heat melts the chocolate.  Blend on high for 1 minute.
4. Pour into individual serving cups or into cooled pie crust.  Allow to set for at least 2-3 hours in refrigerator.

WHIPPED CREAM
INGREDIENTS
1 Cup Heavy Cream, Chilled
2 Tablespoons Confectioners Sugar
1/2 Teaspoon Vanilla Extract

EQUIPMENT
Electric Mixer
Measuring Cups and Spoons

INSTRUCTIONS
1. For maximum volume and ease in whipping, put bowl, cream, and beater blades into the freezer for 5-10 minutes.
2. Add cream, vanilla, and sugar to mixing bowl.
3. Start on low speed and gradually increase as cream begins to thicken.  This should only take 3-4 minutes.  If you see any clumping, stop immediately as it is beginning to turn to butter.
4. Spoon or pipe across pie just prior to serving.

Finally, just slice, serve and enjoy!

 

Check out the Thanksgiving Inspirations page or check out Cooking Planit for many more chef-tested recipes with step-by-step guidance. Sign up is free.

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Fennel Gratin with Dill Cream Cheese

Fennel really shines in this recipe. It’s so flavorful on its own, but pairing it with the rich cream cheese and fresh dill takes it to a whole new level.

Cooking Planit 30 Holiday Sides in 20 Days, Fennel Gratin with Dill Cream Cheese

click to experience the step-by-step recipe on Cooking Planit

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)

PRODUCE
  • Fennel – 2 Head
  • Fresh Dill – 1 Tablespoon
  • Fresh Parsley – 1 Tablespoon
DAIRY
  • Parmesan Cheese, Grated – 2 Tablespoons
  • Butter, Unsalted – 2 Teaspoons
  • Cream Cheese – 3/4 Cup
  • Whole Milk – 1/2 Cup
SPICE & BAKING
  • Black Pepper
  • Kosher Salt
  • Panko Breadcrumbs – 2 Tablespoons
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons

PREP STEPS

  1. Cut the stalks and bottom end off the fennel, then cut in half from top to bottom. Remove the core, then cut each half in half again. Discard the stalks.
  2. Leaving the layers intact, place the quartered fennel pieces on a sheet pan. If a few segments separate, place those on the sheet pan as well.
  3. Pick dill leaves off the stems and finely chop to measure the indicated amount.
  4. Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place in a small mixing bowl.
  5. Add the panko and grated Parmesan cheese to the bowl of chopped parsley.

COOK STEPS

  1. Preheat the broiler on high.
  2. If your broiler is separate from your oven, also preheat your oven to 375 degrees at this time.
  3. Place the cream cheese, chopped dill and whole milk in a small saucepan. Season with salt and pepper, then place over low heat. Cook until the mixture is warm and the cheese is almost melted, about 3-5 minutes. You don’t need to melt the cheese completely. Once flavors are infused, remove milk from heat.
  4. Drizzle the fennel with olive oil and season with salt and pepper.
  5. Place the fennel under the broiler. Cook until well caramelized, about 6-9 minutes. Rotate the sheet pan after 4 minutes to ensure even cooking.
  6. If your broiler and your oven are the same, change to bake mode and set the oven to 375 degrees after you remove the fennel from the broiler.
  7. Lightly grease an 8?x8? baking dish with butter.
  8. Layer the fennel pieces in the baking dish. Pour the cream cheese mixture over the fennel, then sprinkle the Parmesan and panko mixture over the top. Cover with foil.
  9. Place the fennel gratin in the oven and bake until fennel is tender, about 30-40 minutes. Remove foil and continue baking until cheese is bubbly and top is golden, about 7-10 minutes.
  10. Once you remove the fennel gratin from the oven, cover loosely with foil and let it rest for about 5 minutes before slicing.
  11. Cut the fennel gratin into squares and transfer to dinner plates. Serve warm!