I will never forget my second-grade spring break. My parents had the bright idea that we would take an educational tour of the state of Kentucky. We started at Lincoln’s Birthplace, hit a few horse farms, ate breakfast on the track at Keeneland, and ended up at My Old Kentucky Home. Somewhere along the way—one of our first night stops—we went to Harrodsburg, Kentucky, to the Shaker Village of Pleasant Hill.
We saw every inch of this authentic Quaker village, but the part I remember most was the disappointed look on my dad’s face when we got to our room in the inn. It wasn’t the twin beds with trundles underneath, the stark white walls, the uncarpeted floor—it was the tiny, black-and-white television sitting on a small table in a corner of the room. It was Masters week, and that was not what he was picturing for his viewing pleasure. The fairways, greens, azaleas, and sky were all fifty shades of gray.
As you can tell, this book has gotten a lot of use. This is one of Shaker Village’s many cookbooks.
The silver lining—the food was delicious. We left with all three of their cookbooks and used recipes from them often thereafter. One of my mom’s favorites is the Tomato-Celery Soup, which we called Shakertown Tomato Soup from that day on.
It’s a cinch to make and takes maybe 15 minutes if you are a slow chopper. This company-worthy recipe easily can be doubled or tripled, and it is also perfect any weeknight with a simple grilled cheese.
I try to keep these ingredients on hand at all times so I can make this without a trip to the store. (Even though this sock monkey sugar bowl lid has been broken, I could never part with this handmade treasure that Sallie made me years ago.)None of your guests would ever guess this beautiful recipe started with a can of tomato soup. Plate and bowl from Anthropologie at anthropologie.com. Spoon from my dear friend, Virginia.
Tomato-Celery Soup
Serves 4 as a starter
2 tablespoons butter
1 cup chopped onion
½ cup chopped celery
1 (10½-ounce) can of tomato soup
1 tablespoon lemon juice
1 tablespoon chopped parsley, plus extra for garnish
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
Garnish with heavy whipping cream and chopped parsley
Sauté onion and celery in butter; do not brown. Add tomato soup, one can of water, lemon juice, parsley, sugar, salt, and pepper. Simmer for five minutes. Celery will remain crisp.
Top with cream and chopped parsley.
Use a squeeze bottle to dollop whipping cream for perfect circles.Use a dry toothpick to pull through center of dollop to make a dreamy heart.
With Thanksgiving approaching I can’t help but think about all of the things I am really thankful for—excluding the given, of course, health and family.
10 Things I Can’t Live Without
My morning cup of coffee
Le Creuset cookware
Acuvue Oasis contact lenses
Pasta
Warmth of the sunshine
Listerine Breath Strips
Rainbow platform flip-flops
A wood-burning fireplace
Sterling silver
Clean sheet night
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
My friend Elizabeth introduced me to a green bean bundle over 25 years ago. I’m not sure where she got the recipe, but it is still one I love to serve my guests to this day. It is often even requested—and yes, I’m talking about you, David Fullington.
It takes only a few minutes to wrap these cute bundles.
When purchasing the green beans, I usually buy an extra can or two. You’ll see what I mean when you get in to this one. (And, no, these are not in the “organic” section of your grocery store—try looking on the vegetable can goods aisle.) Over the past few years the whole green beans seem to be getting shorter and shorter. So you will need to pick through and find the longest ones in order to make presentable bundles.
Green Bean Bundles
Serves 4 to 6
2 (14.5-ounce) cans whole green beans, drained
4 slices thinly sliced bacon, cut in half
Toothpicks
3 tablespoons unsalted butter
1 tablespoon tarragon vinegar
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon paprika
2 tablespoons grated onion
2 tablespoons chopped parsley
Preheat oven to 375 degrees.
Drain green beans in a colander. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.
In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.
Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.
Learn from Leslie: The bean bundles can be assembled ahead of time and refrigerated.
Leslie Likes: Del Monte Blue Lake Whole Green Beans
The dressing will sizzle when poured over bundles hot out of the oven. Serve immediately. Pottery by Earthborn Pottery at earthbornpottery.netI love the combination of the bacon and the vinegar dressing. It melts in your mouth.
When I first saw this stalk of Brussels at Trader Joe’s, I couldn’t wait to wrap some bacon around it. I loved the fact that it did not have brown-tipped stems and ugly outer leaves that needed to be removed. It was as fresh as you can get.
It was tagged like a cow’s ear with a recipe suggestion. The first step read to place the stalk in the microwave. Yeah, right!? Believe it or not, it DID fit in my microwave but the turntable jammed and it would not spin. Needless to say, I skipped that step, their entire recipe, and did my own thing. So here it goes.
Bacon-Wrapped Brussels Sprouts
Serves EVERYONE (I promise)
1 whole Brussels stalk
5 to 6 pieces of applewood smoked bacon
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
Preheat oven to 350 degrees.
Rinse stalk and pat dry with a paper towel. Lightly grease a large baking sheet or roasting pan. Wrap bacon slices around the stalk, weaving it around the Brussels until it is secure. Place on baking sheet.
Drizzle with olive oil, and sprinkle with salt and pepper.
Weave the bacon slices around the stalk, tucking it securely into the nooks and crannies around the sprouts.
Bake for 1 hour and 15 minutes, basting with drippings from the pan after 30 minutes. Cooking time may vary slightly depending on the size of the stalk.
Remove from the oven, and check the sprouts for tenderness with the tines of a fork.
Serve on a cutting board with a knife and fork. Let everyone carve their own.
Any leftovers can be removed from the stalk and stored in the refrigerator; they reheat nicely. Cut the bacon slices into smaller pieces to serve along with the Brussels sprouts.
Learn from Leslie: If you think you want to cook only half of the stalk, think again. My sharpest chef knife did not faze this stalk (until it was cooked)—so it’s all or nothing!
“Useful” Thanksgiving Hostess Gifts
In the back of my book, Leslie’s Party Diaries, there is an Extras chapter. It has a section called Useful Hostess Gifts. These are items that someone really needs and hopefully wants to receive as a hostess gift. Here are a few more ideas for Thanksgiving weekend to take to your friends or family.
Leslie’s Party Diaries—a cookbook is always welcome to those who enjoy cooking. $39 plus tax and shipping while supplies last. Available at lesliespartydiaries.com and dearpartydiary.com.
Filled with many family favorites, Leslie’s Party Diaries is the perfect hostess gift for the holidays. Well, I am a little biased.It’s the thought that counts. Say thanks with a custom gift tag from Say Grace Papergoods; contact Gina Winn at 205.329.4097, Instagram @mamawinn4.
Planet-Friendly Paper Plates—these will come in super handy for the turkey sandwiches and all the fixings the next day. They are sturdy, attractive, and can be tossed. Do you really want to unload the dishwasher again?
Unloading the dishwasher is one of my least favorite chores in the kitchen. Any hostess will welcome these sturdy, biodegradable, attractive paper plates. (10-inch plates, 25-pack, $19.99) Available at Amazon.com. (Prime)
Williams-Sonoma Turkey Gravy Base—Be the GRAVY SUPER HERO this Thanksgiving. This gift is not meant to insult the host but to be “backup” if the main batch gets gobbled up on Thanksgiving Day. However, I’ve seen the most experienced cooks second-guess the gravy procedure. This base takes the guesswork out of what can be a tricky, last-minute necessity.
Equal parts of this turkey base and milk make a delicious, effortless gravy. It can also be “doctored” with pan drippings and homemade broth if desired. It’s nice to have extra for the leftovers too. Available at Williams-Sonoma for $12.95, williams-sonoma.com
Williams-Sonoma Mulling Spices—I call it THANKSGIVING IN A JAR. Go ahead and pick up one or two of these for yourself too while you are there. Your entire house will smell like Thanksgiving when you have this simmering on the stove. It moves into the holiday season well too.
Mulling Spices available at Williams-Sonoma for $12.95, williams-sonoma.comA tablespoon or two is all you will need in a small saucepan of water. Bring to a boil, and reduce to a simmer. Refill water as needed.
Party Tip: Stock Up For the Holidays
My husband, Jon, is the “Costco King”—he can do the run in under an hour, door to door, and it’s not even close to our house. In fact, he could give lessons on how to shop in bulk efficiently and effectively. He has it down to a science—down to filling up the car on the way out of the parking lot. Follow his lead and you’ll never dread going again.
If you have a Fitbit or other tracking device, put it on before you enter the store. You are multitasking here. Count your steps.
Have a list—DO NOT WAVER FROM THE LIST. (Costco does not take Amex anymore, so you won’t even get points for all those extra items.) So won’t be tempted.
Know your storage and consumption limitations—don’t let your eyes get bigger than your stomach. Check expiration dates and do the math. (For example: Is it possible to eat 72 Nature Valley bars in 14 days?)
Don’t let your husband go alone, unless he is like Jon.
I don’t mind serving the same meats or mains over and over again, but when it comes to the side dishes, I like to change it up a bit. Here are two of my most recent favorite side dishes. Both are simple and impressive—with five ingredients or fewer.
These Hasselback-style potatoes are a Swedish version of a roasted potato. It takes its name from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. The name makes me think of David Hasselhoff—from Baywatch—I can’t help it! It’s silly, I know.
Baywatch Potatoes
Serves 6
3 tablespoons butter, melted
3 tablespoons olive oil
6 large Yukon Gold potatoes, sliced Hasselback style as directed below
Kosher salt
Toppings: sour cream and chives
Preheat oven to 425 degrees.
Melt butter in a small microwaveable bowl; stir in olive oil. Set aside.
Place potatoes, one by one, in the bowl of a serving spoon, slicing in 1/8th of an inch increments, stopping when knife hits the spoon. (The spoon prevents the knife blade from going completely through the potato—leaving it intact at the base.)
The metal of the spoon prevents any slipups with the knife.
Brush a 2-quart baking dish with the melted butter mixture. Place sliced potatoes in the baking dish. With a basting brush, brush the potatoes with the butter mixture; sprinkle generously with kosher salt. Bake for 30 minutes; remove from oven, and baste with remaining butter mixture. Return to the oven for an additional 35 to 40 minutes or until brown and crispy. The baking time may vary slightly, depending on the size of your potatoes.
Brush the potatoes with butter and olive oil mixture before baking; sprinkle generously with kosher salt.The potatoes should be the size of a large egg.
6 large Yukon Gold potatoes, sliced Hasselback style as directed below
Kosher salt
Toppings: sour cream and chives
Instructions
Preheat oven to 425 degrees.
Melt butter in a small microwaveable bowl; stir in olive oil. Set aside.
Place potatoes, one by one, in the bowl of a serving spoon, slicing in 1/8th of an inch increments, stopping when knife hits the spoon. (The spoon prevents the knife blade from going completely through the potato—leaving it intact at the base.)
Brush a 2-quart baking dish with the melted butter mixture.
Place sliced potatoes in the baking dish.
With a basting brush, brush the potatoes with the butter mixture; sprinkle generously with kosher salt.
Bake for 30 minutes; remove from oven, and baste with remaining butter mixture.
Return to the oven for an additional 35 to 40 minutes or until brown and crispy.
These are delicious with a steak dinner. Depending on the size of the potato, allow 1 to 2 per person. Pottery by earthbornpottery.net.
Both of these beautiful and tasty sides are even more attractive because they don’t break the piggy bank.
I like to think of the overall look of the recipes on the dinner plate. The Blistered Tomatoes are a nice, colorful addition to a plate of mostly brown food.
How cute are these?Simple ingredients make this recipe a snap.
Blistered Tomatoes
Serves 3 to 4
2 tablespoons olive oil
2 cups (1 pint) of cherry tomatoes
2 tablespoons chopped, fresh basil
Balsamic glaze, to drizzle
Salt and red pepper flakes to taste
In a heavy skillet (I use my cast iron), heat olive oil to medium-high. Add tomatoes to hot oil, and jiggle often. After about 5 minutes the tomatoes will begin to shrivel.
To stir, simply jiggle.
Continue to cook 5 more minutes or until some of the tomatoes begin to pop open.
Drizzle with balsamic glaze, and top with fresh chopped basil. I serve this right out of the cast-iron skillet.I like the thickness and richness of the balsamic glaze, but a good quality balsamic vinegar can be substituted.Balsamic Glaze is available at most grocery stores; look for it with the vinegars.
Learn from Leslie: If you have any leftovers, the tomatoes are a treat to serve over pasta.
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