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    carrots

    Friendsgiving

    November 1, 2018

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    The Story of Thanksgiving

    16 years ago I took a leap of faith and changed my life. I uprooted my entire life, family and friends to move across the United States. It was one of the bravest and scariest things I have ever done. With new adventures come changes, one of the biggest is how to spend holidays away from home. Thanksgiving became a holiday I spent away from the family, a time where good friends gathered and began new traditions and memories. Friendsgiving. 

     

    Friendgiving

    Friendsgiving, a concept created to describe the celebration of Thanksgiving with friends as opposed to family. I've found that living in Portland, transplants are plentiful. Many of our closest friends are away from their family during Thanksgiving and so began the tradition of spending time together instead of alone.

    This year, I had the pleasure of hosting an early Friendsgiving with some of the most lovely friends. What a grand idea to gather some of the most talented home cooks for one special Friendsgiving event. My co-host LaRae Burk and I had the vision of celebrating food with those friends that enjoy food as much as we do. Taking the freshest ingredients, the most gorgeous tableware and stunning cookware to capture a picturesque Friendsgiving event. We were able to showcase our beautiful food at a local brewery, Widmer Brothers where a warm and rustic space set the mood for this special day.

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Find special pieces to decorate your table to make it special for each guest.

     

    The Food ~ New Seasons Market

    The beauty of Friendsgiving is the shared workload! Typically the host prepares the turkey (find recipe below), sets up the space and organizes the event. But all the goodies, the side dishes and desserts come from friends. What would Friendsgiving be without everyone sharing the favorite dish? For this special event, we partnered with New Season Market to find the freshest ingredients for our main and side dishes. Local produce is in abundance and picked at their optimum to ensure the best tasting food. Our dishes for this event included incredible ideas like: Pistachio and Citrus Quinoa Salad, Roasted Brussel Sprouts with Balsamic Reduction and Cranberries, Dutch Oven Bread, Browned Butter Salted Caramel Cake, Pumpkin & Beer Cheese Bisque and Apple, Taragon Turkey Sausage Stuffing and more. So many creative and innovative ideas to prepare for your own special Thanksgiving or Friendsgiving event. 

    Pumpkin & Beer-Cheese Bisque

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Charcuterie Board

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Pistachio and Citrus Quinoa Salad

     

    Tablescape ~ Sur La Table

    You know what's funny, I never really knew what a tablescape was until I started food blogging. I mean, sure I set the table, perhaps added some cloth napkins but a TRUE tablescape is something you can't take your eyes off of, something magical. We were honored to highlight some of Sur La Table most gorgeous tableware for our Friendsgiving event. Crisp pearl white dinner plates with pops of color from adorable pumpkin plates and bowls, soft linens to drape the table, magical candles to create a romantic soft atmosphere and the most stunning wine glasses. These beautiful pieces helped to create the perfect table for our Friendsgiving gathering. Fresh florals, pumpkins and greens adorn the table arranged by the talented Shannon Garcia Shinn.

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Beautiful Sur La Table tableware

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Beautiful wine glasses by Sur La Table

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Gorgeous tableware pieces elevate any event

     

    Cookware ~ Finex

    Cooking! You have 10 different dishes to prepare and keep warm for this big dinner, what do you do? Cast Iron! One of the most versatile and heat conductive cookware is cast iron. We had the pleasure of cooking many of our incredible dishes in amazing Finex Cookware. Finex is a small local Portland based company that not only handcrafts cast iron cookware, but has reinvented the look, feel and design of cast iron. So, a turkey in cast iron? Yes, it is possible! I chose a smaller turkey (about 11 pounds) and decided to use the Finex Grill Pan to cook the beautiful bird. With the built in grill grates, the turkey was elevated and cooked so evenly, not to mention the most beautiful display! Whether you're preparing soup, potatoes or stuffing, Finex Cookware is the perfect vessel. Check out some of the beautiful dishes prepared at our event. 

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Gorgeous turkey cooked in 12" Finex Grill Pan

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Stuffing cooked in 12" Finex skillet

     

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Beautiful spread of side dishes prepared in Finex

     

    Pulling it Together

    Pulling off a Friendsgiving is no easy task. It requires patience, planning and a lot of prep. But with the right tools and a vision, setting up the perfect event is possible. I hope this post inspires you to create a magical Friendsgiving or Thanksgiving this year. For more tips, don't miss out signing up for my newsletter. I'll be sending out a special edition newsletter to subscribers with a step by step guide to planning your Thanksgiving Day and exclusive recipes! As always, I love to see your creations, tag me in your Thanksgiving creations this holiday season. 

    xoxo
    Cosette

    friendsgiving, thanksgiving, dinner, turkey, family, friends

    Cheers to an amazing group of friends celebrating Friendsgiving

    Blogger attendees, please check out the attendees for more delicious inspiration:

    Lena Gladstone
    Judiaann Woo
    Carly Diaz
    Sue O'Bryan
    Erin Lynch
    Karlee Flores
    Candice Walker
    Kristel Matousek
    LaRae Burk

    This post and event is sponsored by New Seasons, Sur la Table and Finex Cookware. All opinions and ideas are my own. 

    Print Recipe
    Turkey
    friendsgiving, thanksgiving, dinner, turkey, family, friends
    Course Main Dish, Side Dish
    Cuisine American
    Keyword dinner
    Prep Time 30 minutes
    Cook Time 1 hour 45 minutes
    Passive Time 12 hours
    Servings
    people
    Ingredients
    • 1 10-11 lb whole turkey
    • ¾ cup unsalted butter softened (1 ½ sticks)
    • ⅓ cup herbes de provence **see recipe notes
    • 4-5 teaspoon kosher salt
    • 3-4 sprigs fresh thyme
    • 1 large onions quartered
    • 2 large carrots 2" pieces
    • 12 oz fingerling potatoes
    • 4 whole shallots
    Course Main Dish, Side Dish
    Cuisine American
    Keyword dinner
    Prep Time 30 minutes
    Cook Time 1 hour 45 minutes
    Passive Time 12 hours
    Servings
    people
    Ingredients
    • 1 10-11 lb whole turkey
    • ¾ cup unsalted butter softened (1 ½ sticks)
    • ⅓ cup herbes de provence **see recipe notes
    • 4-5 teaspoon kosher salt
    • 3-4 sprigs fresh thyme
    • 1 large onions quartered
    • 2 large carrots 2" pieces
    • 12 oz fingerling potatoes
    • 4 whole shallots
    friendsgiving, thanksgiving, dinner, turkey, family, friends
    Instructions
    1. Prepare the turkey 1-2 days in advance.
    2. Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.
    3. Pat dry the turkey using paper towels.
    4. In a small bowl, mix your softened butter ¼ cup of your herbes de provence + 2 teaspoon salt.
    5. Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.
    6. Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.
    7. Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.
    8. Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.
    9. Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.
    10. Place your turkey in your roasting pan (or grill pan).
    11. Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.
    12. Add 1 cup of broth or water to the pan.
    13. Cook turkey based on weight: 6 to 10 pounds - 1 ½ to 2 hours 10 to 18 pounds - 2 to 2 ½ hours 18 to 22 pounds - 2 ½ to 3 hours 22 to 24 pounds - 3 to 3 ½ hours
    14. Check your turkey at the earlier mark for temperature: The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F
    15. Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.
    16. Carve and enjoy!
    Recipe Notes

    **Make your own herbes de provence if you can't locate: 
    https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/

    Share this Recipe

    Sumac Carrot and Feta Salad

    February 7, 2018

    Sumac Carrot and Feta Salad

    Carrots for Sumac Carrot Salad

    When Rebecca from Square Meal Round Table invited me to collaborate on their 4th ingredient collaboration, carrots, I was totally on board and knew that I wanted to take the delicious sweet carrot and pack a bit of punch to it. I'm joined by many talented bloggers for this fun event. You can find a list of them below in recipe notes, you can also follow our hashtag on Instagram #24carrotgoals for so much inspiration! 

    One of my favorite things is taking day to day ingredients and infusing them with the flavor and spices of my culture and heritage. A largely popular spice in Lebanese cuisine is sumac, the sumac bush produces vibrant red berries which are then dried and ground into a coarse powder. The sumac spice has a lemony, salty and slightly acidic flavor profile. It really packs a punch and also creates complex flavor. The best part of sumac is the vibrant pop of color it can give food with its bright maroon/red color. Sumac is most commonly used in salads, za'atar and to top various dips (hummus, baba ganoush, labneh) but don't let it fool you, it can be used for most any dish from chicken to beef to potatoes. It is best used to top food with AFTER it has been cooked to really make the flavor pop. 

    Sumac Carrot and Feta Salad

    Sumac Carrot and Feta Salad

    Carrots have to be one of the most loved root vegetables. Sweet, crisp, delicious raw or cooked, gorgeous color, they are perfect. I wanted to let carrots shine in a very simple side dish. Roasted carrots + spinach + feta and the all loving sumac come together to create a fresh and vibrant new side dish that is vegetarian, gluten free and most importantly, delicious. Easily eaten as is or topped with grilled chicken or steak to make a complete meal. This dish takes no longer than 20 minutes to prepare but will impress at any dinner party or on your table this evening. Enjoy and be sure to check out the other amazing bloggers for more carrot-spiration! 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Roasted Carrots

    Roasted Carrots with olive oil, pinch of salt & pepper

     

    Carrots, spinach and sumac

    Roasted carrots tossed with fresh spinach + sumac

     

    Toasted pine nuts

    Toasted pine nuts to top the warm salad.

     

    Sumac Carrot and Feta Salad

    Sumac Carrot and Feta Salad

     

    Print Recipe
    Sumac Carrot and Feta Salad
    Sumac Carrot and Feta Salad
    Course Side Dish
    Cuisine Lebanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    Ingredients
    • 1 pound carrots sliced in half then cut into long slices
    • 1 tablespoon olive oil drizzle over carrots + additional for pine nuts
    • ½ teaspoon kosher salt
    • few grinds fresh pepper
    • 3 cups fresh spinach
    • 1 teaspoon sumac
    • ¼ cup pine nuts
    • ⅓ cup feta cheese
    • ½ large lemon
    Course Side Dish
    Cuisine Lebanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    Ingredients
    • 1 pound carrots sliced in half then cut into long slices
    • 1 tablespoon olive oil drizzle over carrots + additional for pine nuts
    • ½ teaspoon kosher salt
    • few grinds fresh pepper
    • 3 cups fresh spinach
    • 1 teaspoon sumac
    • ¼ cup pine nuts
    • ⅓ cup feta cheese
    • ½ large lemon
    Sumac Carrot and Feta Salad
    Instructions
    1. Preheat oven to 400 degrees Fahrenheit.
    2. Clean, peel and cut carrots into long slender slices. I typically half the carrot then cut each half diagonally 1-2 times.
    3. Place sliced carrots on a sheet pan and drizzle with olive oil, salt and pepper. Toss to coat evenly.
    4. Roast carrots in pre-heated oven for about 15 minutes. You want carrots to be roasted but yet still firm.
    5. Remove hot tray from oven and immediately toss in spinach and sumac with carrots. Toss over and over until the spinach is coated and slightly wilted. Taste and add any additional sumac, salt or pepper to taste.
    6. In a small pan, place a teaspoon of olive oil in a pan with the pine nuts. Roast on medium heat for about 5 minutes. Be sure to shake pan to ensure the nuts are browned evenly.
    7. Plate spinach + carrot mixture, top with pine nuts and crumbled feta and a squeeze of lemon. Enjoy!
    Recipe Notes

    *Sumac can be found at most Middle Eastern grocery stores or in your nature section of your grocery store. 
    *Top the salad with chicken or steak to complete your meal. 

    *Find a list of all the participating bloggers: 

    Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

    The Cooking of Joy’s Candied Carrot Rose Tart

    Better with Biscuits’ Carrot Souffle

    This Healthy Table’s Beet and Carrot Galette

    Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

    Figs & Flour’s Thai Peanut Pizza

    Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

    Flours in Your Hair’s Carrot Pecan Cookies

    Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

    Worthy Pause’s Paleo Thai Curry Carrot Soup

    Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

    What Great Grandma Ate’s Paleo Carrot Mug Cake

    More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

    Hot Dishing It Out’s Vegan Carrot Whoopie Pies

    Katie Bird Bakes’ Carrot Cake Scones

    Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

    Easy and Delish’s Carrot Spaghetti

    Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

    Smoothies and Sundaes’ Carrot Cake Sourdough

    Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

    Food by Mars’ Paleo Carrot Walnut Loaf Cake

    Measuring Cups Optionals’ Carrot Curry Soup

    Rezel Kealoha’s Turkish Yogurt Carrot Dip

    Pies and Prejudice’s Carrot Pie with Maple & Cardamom

    Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

    Baking The Goods’ Roasted Carrot & Herby Feta Galette

    Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

    Rumbly in My Tumbly’s Chai Carrot Pie

    Cook Til Delicious’ Mini Carrot Cake

    What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

    It’s a Veg World After All’s Zesty Sunflower Carrot Spiral

    Lady and Larder’s Carrot Crudite Board with Z'atar Hummus

    Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

    Butter Loves Company’s Iced Carrot Cake Cookies

    Suburban Pie and Treat’s Carrot Pineapple Raisin Pie

    Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese

    Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

    Flotte Lotte’s Carrot Apple Pie

    Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) https://smartinthekitchen.com/2018/02/red-curry-carrot-ginger-soup/

    Pizanna’s Vegan Carrot Birthday Cake

    Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing

    What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter

    Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette

    Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki

    Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts

    Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)

    Dirty Whisk’s Carrot and Herbed Ricotta Tart

    Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart

    Seed and Mill’s Carrot Cake with Tahini Caramel Frosting

    Share this Recipe

    Twisted Mashed Potatoes

    November 10, 2017

    Conferences.

    Today I spent the morning learning about my three little munchkins. It's hard to believe I have a 4th grader, a 2nd grader and kindergartner. I really look forward to their yearly conferences, sadly it's only once a year now but nonetheless, I love it. As a teacher myself (in a form of self-induced retirement) I can't stress the importance of school strong enough to my kiddos. We read, we write, we do math, we talk about real life application, but coming from mom is not the same as coming from your teacher. So today, as the hubs and I sat in and listened to our kiddos' teachers talk about how extraordinary they are, it was a good moment (well 3 good moments). Those moments you realize that hey, maybe we are doing something right afterall!! 

    One thing my girls have in common is being too passive in class, not sharing their thoughts, ideas and insights with the rest of their class. Quiet kids?!? Are they really my kids? I appreciate their politeness but I want them to learn to be vocal, strong-minded and share what they know and learn. (Isaac does NOT share that trait!!) I also hope that they open up the computer and read some of my blog posts. Read to see that writing CAN and DOES happen in real life. But truth be told I think my kids are way smarter than I ever was at their age. I think they're a bit more naive (in a good way and probably because we keep them a bit sheltered) but definitely smarter. I don't know if it's the times with fast paced technology at your fingertips or just how this generation is growing up. I know they'll out smart me one of these days but for now, I hope I still have the upper-hand. Back to school next week for a full week then another 2 day week to conclude "No School November". 

    Thanksgiving. 

    Speaking of November, Thanksgiving is less than 2 weeks away and right about now, you should definitely be plotting and planning your menu. Sending out that Google Doc if you're hosting a Friendsgiving. So I give you another savory side dish to share at your table this year. A little bit classic with some twists, because you know I don't do full on traditional. Mashed potatoes. Mashed potatoes were not something typical at my Thanksgiving table as we had a plethora of Lebanese side dishes. But I learned very quickly from hosting Friendsgivings that the mashed potatoes are a crucial element to the day. I love a good bowl of mashed potatoes just as much as the next person but for Thanksgiving, let's give them an extra twist. Carrots + parsnips + roasted garlic + Parmesan cheese make these potatoes stand out from the rest. Do you want to know the secret weapon to make the smoothest, perfect mashed potatoes? The food mill! Kind of an ancient looking tool, but it perfectly smooths out the potatoes into fluffy little rice-like granules. You can find them online at Amazon, I prefer the plastic housing versus the metal. This is also what I use to make moujadra if you were curious. These mashed potatoes were at hit at my house, kids couldn't eat enough. The carrot and parsnips are definitely subtle but add a depth of flavor. So whatever your Thanksgiving day plans are, or if you just need a side of potatoes for dinner tonight. Give these a try, you won't be disappointed. 

    Potatoes.

    With a quick roasting of carrots + garlic + parsnips and boiling of potatoes, your amazing mashed potatoes are about ready to be transformed into magic. Speaking of the food mill, it's a magic device, no motor, simple parts and some hand motion to get the creamiest potatoes. After everything is soft and mushy, with a bowl underneath, start churning the mill with your veggies in there a small amount at a time. 

    A few grinds back and forth and the potatoes get mushed through the sieve to perfection! 

    It almost looks like cauliflower rice, once you have your potatoes through, add in your carrots and parsnips. It is essential that these are roasted to a soft texture so they are able to be mushed through the food mill. It will also ensure a smooth consistency of your mashed potatoes. 

    A beautiful array of color, a little jazzier than your standard mashed potatoes for sure!! Add in some butter, milk, scallions, cheese and you have the PERFECT twist on a traditional dish. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


    Print Recipe
    Garlic Mashed Potatoes
    Course Side Dish
    Cuisine American
    Prep Time 15
    Cook Time 25
    Servings
    Ingredients
    • 2 whole carrots
    • 2 whole parsnips
    • 1 tablespoon olive oil
    • 6 cloves garlic divided
    • 10 whole russet potatoes
    • 2 whole bay leaves
    • 1 ¼ cup warm milk
    • 4 tablespoon unsalted butter
    • 2 tablespoon chopped scallions
    • 1 generous helping Parmesan cheese
    • salt & pepper to taste
    Course Side Dish
    Cuisine American
    Prep Time 15
    Cook Time 25
    Servings
    Ingredients
    • 2 whole carrots
    • 2 whole parsnips
    • 1 tablespoon olive oil
    • 6 cloves garlic divided
    • 10 whole russet potatoes
    • 2 whole bay leaves
    • 1 ¼ cup warm milk
    • 4 tablespoon unsalted butter
    • 2 tablespoon chopped scallions
    • 1 generous helping Parmesan cheese
    • salt & pepper to taste
    Instructions
    1. Preheat oven to 400 degrees Fahrenheit.
    2. Prepare vegetables by cleaning and peeling carrots, parsnips and potatoes.
    3. Slice the carrots and parsnips into strips. Place on sheet pan along with 3 cloves of garlic (peel on). Drizzle with olive oil and salt & pepper.
    4. Bake for 15-20 minutes until fork tender.
    5. Meanwhile, cut potatoes into small chunks and place in a large pot along with 2 bay leaves and 3 cloves of peeled garlic. Cover with water and boil on stove top until fork tender, about 15-20 minutes. Drain and remove bay leaves.
    6. Once all vegetables are fork tender place some of the potatoes in food mill and begin processing. Continue with the remainder of the potatoes, carrots, parsnips and garlic.
    7. Place pot back on the stove and add in 1 cup of warm milk and butter and whisk. Add additional milk if needed. Once smooth, add in chopped scallions, Parmesan to your liking and salt and pepper to taste.
    Recipe Notes

    **Keep Warm: The best way to keep mashed potatoes warm is over a double boiler. This way the bottom of potatoes don't burn, they stay warm off the steam. 

    **Prep ahead: Plan ahead and prep your veggies the night before. Place peeled potatoes in water with a splash of vinegar so they don't brown. 

    Share this Recipe

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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