Thanksgiving II

This was perfect for Thanksgiving. Be careful the potatoes have room to dry out (they release some moisture when cooked).

Sweet Potatoes with Walnuts, Goat Cheese and Celery
Adapted from smitten kitchen

2 big sweet potato, scrubbed, unpeeled, sliced in coins
glug of olive oil
handful of toasted walnuts
1 small shallot
2 stalks celery
some flat-leaf parsley
1 tablespoon dried cranberries or cherries (but I couldn’t get any)
150 g firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard


A perfect plate

Spinach and Artichoke Dip
Adapted from Alton Brown

100 g chopped frozen spinach
jar of artichoke hearts
150 g cream cheese
100 g sour cream
50 g mayonnaise (not my favorite flavor in the dip)
a lot of grated Parmesan
a pinch of red pepper flakes
2 chopped garlic



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