By Lori Goldsby
The holiday season is always a nostalgic time for me. It’s funny to see how trends come and go and what remains becomes “tradition.” I remember the year I was first teaching and working on my master’s degree, I purchased all presents through catalogs and thought I was so clever.
A few years later, Internet shopping was all the rage. And while those avenues are incredibly useful for time-sensitive or shopping phobic, for the past couple of years I have been seeking out specialty boutiques and locally owned businesses and try to support them. I actually found myself humming, “It’s beginning to look a lot like Christmas” as I bounced around to some local boutiques on a blustery day. There is something about the warmth you receive when popping in to a local shop that can’t compare with the mall down the road!
As a foodie, I am worried about my turkey first. We are very fortunate to have a wonderful meat market here in Fishers. Archer’s Meats is the oldest business in downtown Fishers. I usually send in my husband for our weekly steaks and chicken breasts. Their fresh turkeys come from Minnesota and are not frozen or injected with “broth” (basically a salt solution). Another option is Jonah’s Market. I adore the fresh seafood and usually pick up my oysters and shrimp for the holidays from them. They are also offering fresh turkeys this year. For a great recipe, go to www.food52.com and search “dry brine.” It will be a game changer!
If you are out and about with all of this shopping, stop by Rita’s Back Yard to pick out a beautiful Christmas tree and book a holiday tea with your friends. It’s a great way to gather your girlfriends or mother-daughter group for a little stress-free time together.
As I reminisce about those recipes that were favorites as a kid, I think of this veggie casserole that I wouldn’t touch now … how times have changed! Basically, it was frozen California blend veggies with a Velveeta sauce and topped by Ritz cracker crumbs. Here is a sophisticated version that still gives you that “cheesy” feel without the processed cheese or opening a soup can!
Happy Holidays!
Veggie Gratin
½ head of cauliflower, 1 pound of broccoli florets, ½ pound of Brussels sprouts, halved.
2-3 teaspoon of olive oil, kosher salt and coarse cracked pepper
½ stick of butter, ¼ cup flour and 3 cup half-and-half with fresh thyme and a grating of nutmeg
4 ounces shredded cheese (cheddar, Swiss or gruyere)
½ cup panko bread crumbs, ¼ cup parmesan cheese and 2 teaspoons melted butter
Toss veggies with oil, salt and pepper, roast for 25 minutes at 425 degrees F in a large, rimmed cookie sheet.
Make your sauce by melting butter, adding the flour and whisking to make a roux. Add cream, thyme and nutmeg and bring to a low simmer. Add 4 ounces of cheese and stir to melt.
Place roasted veggies in a large casserole dish that has been buttered or sprayed with non-stick spray. Pour over sauce and bake for 20 minutes. Add panko crumb mixture on top and broil five minutes until golden and bubbly.
