Mario Batali talks about his favorite Thanksgiving side dishes at the 2011 Food & Wine Classic in Aspen.Mario Batali talks about his favorite Thanksgiving side dishes at the 2011 Food & Wine Classic in Aspen.
We always do a mash potatoey thing but it's generally 50% pumpkin or acorn squash, 50% potato. We mix in a little swirl of thickened, slightly reduced maple syrup and then sprinkle pomegranates over the top. Dollop it with sour goat's milk yogurt from Greece. It's another game. You don't really even need gravy at that point but we still serve gravy on the side for us decadent types. Then I like to take peas and chipolina, and I cook them in the oven until their almost like brown on the outside. Splash a little bit of crem fresh in at the very last second, and then sprinkle lots of fresh tarragon over it. So it's kinda like creamed onions and creamy peas, but it's a little different, and the herbs just make it really, really delicious. We do baked kale I slice up kale. I blanch it. I dress it with a little parmesan cheese, pine nuts and currants and then pop it in the oven for only ten minutes though. Just barely warmed through. Delicious, green, the cruciferous goodness flows straight to your colon.