Side-dish ideas for Thanksgiving

Rick Rodgers not only wrote the book on Thanksgiving dinner, he also updated it.He's freshened his "Thanksgiving 101," which was first published in 1998. No doubt many readers have their gravy-stained originals.Rodgers, who's authored many cookbooks, including 101s on barbecue and Christmas, describes the update in his introduction as "a culinary insurance policy to having the best Turkey Day ever."In addition to lots of individual recipes (a dozen new, plus "classic" ones), he gives several menus you can follow (including a "Chile Lover's"), as well as tips on organizing ("There are never too many lists") and general information, including on topics that weren't hot when the book was first published, such as "heritage" turkeys ("Expect a bird with deep, old-fashioned flavor, and meat that is noticeably darker and firmer than a supermarket brand").You can buy the book at www.rickrodgers.com, which includes a how-to-roast turkey video and his signature recipe for "Perfect Roast Turkey."In the "Side Dishes" chapter of "Thanksgiving 101," Rodgers writes, "In the midst of all the cream and marshmallows, I sometimes long for the clean flavors of simply prepared vegetables." I can't agree more: My family buries holiday vegetables in cheese.Rodgers often sautees and simply seasons fresh vegetables, which he parcooks in boiling water just until crisp tender. Rinsed under cold water, drained and completely dried, they can be stored in paper towels in plastic bags until you're ready to cook them.A few of his meant-to-inspire-you ideas follow.BROCCOLI AND CAULIFLOWER WITH ALMONDSIn a large skillet, saute parboiled broccoli and cauliflower florets in extra-virgin olive oil. Sprinkle with toasted, chopped almonds. Season with salt and crushed hot red pepper.CARROTS WITH TARRAGONCut carrots into 1/2-by-3-inch sticks; parboil (and store) as directed above. In a large skillet, cook chopped shallots in butter until softened. Add carrots and cook until heated through. Toss with chopped fresh tarragon. Season with salt and pepper.MAQUE-CHOUXAn unusual Cajun side dish ("choux" is "cabbage" in French, but there's no translation for the full name) adds color and spice and, well, bacon to the holiday meal, and you can make it a day ahead (without the tomatoes), writes Rick Rodgers in his updated book, "Thanksgiving 101."6 strips thick-sliced bacon1 medium onion, chopped1 medium red bell pepper, cored, seeded, chopped2 medium celery ribs, chopped4 cups thawed frozen corn kernels (better, less sweet choice than fresh in November)2 garlic cloves, minced1-1/2 teaspoons Cajun Seasoning (recipe follows)2 large ripe tomatoes, seeded and choppedIn a 12-inch skillet over medium heat, cook the bacon, turning occasionally, until crisp and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to drain.Pour out all but 3 tablespoons of the bacon fat from the pan. Add the onion, bell pepper and celery to the pan and cook until the onion is golden brown, about 10 minutes.Add the corn, garlic and Cajun Seasoning, and cook, stirring frequently, until the corn is heated through, about 5 minutes. (The maque-choux can be prepared up to this point 1 day ahead, cooled, covered and refrigerated. Reheat gently in the skillet over low heat, stirring often.)Stir in the tomatoes and cook, stirring occasionally, until they are heated through, about 5 minutes. Chop the bacon and stir it into the maque-choux. Season with salt. Serve immediately.Makes 8 servings.-- "Thanksgiving 101" by Rick RodgersCAJUN SEASONING2 tablespoons sweet paprika (preferably Hungarian)1 tablespoon dried thyme1 tablespoon dried basil1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepperCombine in a small bowl.-- "Thanksgiving 101" by Rick RodgersMULLED WINE CRANBERRY SAUCERick Rodgers says, "I really encourage people to make homemade cranberry sauce. It's real easy and it's a real conversation piece." Of course, he always serves the canned stuff, too, since some folks don't want to break tradition.Of this recipe, he writes, "The spices are mild enough not to be overwhelming, but sufficiently assertive to make their presence known."2 large navel oranges12-ounce bag fresh or frozen cranberries1-1/2 cups hearty red wine, preferably a cabernet-shiraz blend1/2 cup packed light brown sugar1/4 cup chopped crystallized ginger1/2 teaspoon ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmegGrate the zest from 1 orange and set aside. Peel both of the oranges. Working over bowl to catch the juices, cut between the membranes to release the segments. Set the orange segments and juices aside.Mix the cranberries, orange zest, red wine, brown sugar, ginger, cinnamon, cloves and nutmeg in a medium, heavy-bottomed saucepan over medium heat. Strain the orange juice into the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer uncovered, stirring often, until the berries are completely popped and the juices thicken, about 20 minutes. Remove from the heat and stir in the orange segments. Cool to room temperature. (The cranberry sauce can be prepared up to 1 week ahead, cooled, covered and refrigerated.)Makes about 4 cups, 8 to 12 servings.-- "Thanksgiving 101" by Rick Rodgers(E-mail Bob Batz Jr. of the Pittsburgh Post-Gazette at bbatz(at)post-gazette.)(Distributed by Scripps Howard News Service, www.scrippsnews.com.)