In early November, I hosted a wonderful Thanksgiving cooking event for bloggers at Simple Gourmet in Redondo Beach. Melanie Barsuk & Taji Marie are fabulous chefs who know how to make cooking fun.
On the menu:
Apple-Thyme Roasted Turkey with Creamy Pancetta Gravy
Carmelized Parsnip & Farro Dressing with Sage Browned Butter
Yukon Potato Gratin with Parmesan-Rosemary Bechamel
Pomegranate Lacquered Sweet Potatoes
Cranberry Lemon Basil Relish
Rather than rehashing the event, I have decided to link back to my friends who already wrote about a few of the recipes.
Adrienne Van Houten wrote about the Carmelized Parsnip Farro Dressing with Sage Brown Butter. She also wrote about many of the other recipes.
Nicole Presley wrote about the Yukon Potato Gratin.
Yvonne Condes created a gluten-free version of the dressing.
Ciaran Bluenfeld wrote about the Pomegranate Laquered Sweet Potatoes.
Liz Peterson enjoyed the class and wrote a great overview of the class.
Hands down my favorite was the Cranberry Lemon Basil Relish. I could eat it for breakfast, lunch & dinner!
Here’s the recipe:
1 12 -oz bag of fresh cranberries
2 tangerines, cut into slices with skins, seeds removed
5-6 big leaves of basil
1 tbl of lemon zest
2/3 cup sugar
1/4 honey
1 tsp salt
1/2 red chili flake
Prep:
Combine all ingredients in a food processor until finely chopped. Put in a bowl and refridgerate at least one hour before serving. (You can definitely make this ahead of time. The longer it sits the better it tastes.)
Happy Thanksgiving!
* I was not compensated for hosting this event.
