Make Ahead - Page 4 of 9 - The Good Plate

Cranberry Compote - Thanksgiving Sides

Cranberry Compote - Your New Cranberry Sauce

This year, like last year, I'm going to my friend's for Thanksgiving, and like last year, I'm bringing something. It's also my son, Spane's birthday today, November 21, 2012, and he has requested Chocolate Cake with Mocha Frosting I made for his 7th birthday party. Since his birthday this year is the day before Thanksgiving, he is going to have his birthday party in December - so watch for recipes!

I have talked about going to my Grandmother's house and the wonderful turkey that came out of her Nesco Roaster. My Grandmother always had the best dressing on her table, that my Aunt Flora made every year. It was Oyster Cornbread Dressing, and it is my favorite dressing to prepare.

But, we always had canned cranberry sauce, that I really never liked. I have been making cranberry sauce for years, but today I found a new recipe that I'm going to make this year. It's from Chef Bryan Voltaggio.

Update: This cranberry compote is my new cranberry side dish. It's tasty and sophisticated but not so much that kids won't like it. It's not too overly sweet like the stuff in the can.

Mediterranean Lentil Salad with Olive Toast

Recipes in this Post

It had been so hot lately in Los Angeles, and even though the day promised to be only in the high 70's, I still did not want to heat up the house. It was also Friday, which in our house, means no meat. We had some leftover grilled sweet peppers that I wanted to use, and some remnants of other vegetables. My friend, Amber, had planted a basil plant I had brought home into two larger containers, and they had plenty of leaves to go with my vegetables. So, what kind of good, cool salad could I make and still have the protein that our bodies require? Lentils were the perfect answer!

As I was checking out at my favorite store, the Adams Supper Market in Glendale, I mentioned my plan to the cashier and said I would be back later to get some nice crusty bread to go with it if I didn't have any at home. As it turned out, I did have bread at home, but by the time I discovered I didn't have any butter, Adams Supper Market was already closed. No problem, Olive Toast to the rescue!

It's a recipe for a cool, protein-rich salad on a hot day.

Grilled Asian Orange Cornish Hens with Asian Vegetable Medley Salad

Grilled Asian Cornish hens are just wonderful on a summer day with a light vegetable and pasta salad. You can use an outdoor grill or a stovetop grill. Enjoy this with white wine or your favorite beer.

Recipes in this Post

When I was a little girl living in Germany, my mother used to get frozen crab cakes. I loved them. A few years ago, I found a package of Zatarain's crab cake mix, and I made it with imitation crab. Yup, you heard me right - imitation crab.

Here's my thoughts on imitation crab. What is imitation crab? Imitation crab is made from surimi, a concoction of fish, usually pollock, a binder and flavoring. I never think of imitation crab as crab, I think of it as Krab.

I went to the market yesterday, and stood there thinking about what to make for Friday Food. Krab was on sale, and there was a nice package of small bay shrimp on sale as well. Since I was going to be making this for Amber's family as well as mine, I got both, and thought I would mix them together.

Fresh Raspberry Blueberry Cream Tart

Fresh Raspberry Blueberry Cream Tart is a lovely, delicious, and easy dessert for those hot summer days when you don't want to turn on your oven.

London Broil with Rosemary and Grilled Mushrooms and Shallots

London Broil with rosemary studded with garlic makes an impressive yet easy-to-make meal. They are served with mushrooms and shallots cooked with sherry.

Balsamic Strawberry and Blueberry Trifle with Lemon Cream for 4th of July

Balsamic vinegar macerated strawberries, blueberries, and lemon cream with pound cake make a lovely trifle for a summer celebration.

Marinated White Asparagus

When I was a child, my mother would sometimes bring home the white asparagus in the can. That was a big treat - except it didn't have much flavor. When I saw white spears that looked a lot fresher and nicer than their green brethren, I knew I could so a lot better, so I decided to bring them home and marinate them.

Basil Pine Nut Pesto - Freshly made with love

Basil pine nut pesto is one of the most delicious and easy things to make. It's even better in the summer when your basil plant is fat with big green leaves.