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Saturday, November 5, 2011

Holiday Side Dishes

So a few years ago, a friend of mine did away with making a turkey for Thanksgiving. Not because they don't eat turkey, but because she realized the BEST part of Thanksgiving was all the side dishes. She's kinda right.
Many times we make the turkey, because we feel we "have" to. And think about it, you always have pounds of turkey left over, and all the sides are gone. Then you spend a week eating everything with turkey in it. Until you are so sick of turkey it takes you a whole year to wanna cook a whole one again. Am I right?
Now... I'm not going to be in the country this Thanksgiving, but if I was here, I would seriously be considering a "different" kind of holiday. Write my own rules. So I'll be posting only side dishes for this week. Get your creative cooking juices flowing.
 Broccolini and Feta Galette
Everyday Food, November 2010
  • Prep Time 10 minutes
  • Total Time 1 hour, 15 minutes
  • Yield Serves 8

Ingredients

  • 2 cups all-purpose flour, (spooned and leveled)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 bunches Broccolini (1 pound total)
  • 1/4 cup grated Parmesan
  • 2/3 cup crumbled feta (3 ounces)
  • 1/4 teaspoon red-pepper flakes
  • 1 large egg, lightly beaten

Directions

  1. In a medium bowl, combine flour, oil, 1 teaspoon salt, and 1/3 cup cold water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.
  2. Preheat oven to 400 degrees, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, 1 minute. With tongs, transfer to a paper-towel-lined plate.
  3. Roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with egg. Bake until crust is golden brown, 35 to 40 minutes. Serve warm or at room temperature.
{Credit: Martha Stewart}

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