Happy Belated Thanksgiving & Recipe Links

I haven't been posting much lately for many reasons, I wonder, if one of which is, just suffering from a sheer burnout?! My mind was preoccupied with many burning issues but I haven't forgotten you. If you follow me on Twitter and Facebook I shared with you many Thanksgiving recipes I came across in magazines, newspapers and on food bloggers' sites.
Meanwhile I haven't been posting but been cooking just the same. S headed back to college last night. He hitched a ride up north from NJ with his friend this am. It was too short of a time and not much proper mothering done. I love how the house comes alive with coming and goings, of S and his friends, and in between me feeding them.
I want to share with you some links to recipes I made recently. They would be relevant throughout the upcoming holiday and winter season. I found, with the exception of the cranberry relish, all three recipes in Food and Wine's recent issue. Once in a while I find myself famished, having a bite, most often sushi, at Whole Foods, before proceeding to shop. Two evenings prior to Thanksgiving was no different. I usually grab a couple of food magazines at the checkout counter to pass the time. This time Food and Wine recipes just jumped out at me and I re-invented my Thanksgiving menu on a spur of a moment.

The flash roasted broccoli with spicy crumbs, I never managed to shoot the final dish but you can find it in the link. I've got to say, I am really happy to have found this broccoli recipe. We usually don't play much with broccoli, but I found a recipe that jazzes it up without distracting from the essence of the vegetable. Use mustard moderately. Instead of pepperoni, I added a touch of red pepper flakes.

Same with the inverted caramelized apple pancake, a good photo in the link. 

The crispy baked kale recipe with Gruyere cheese I made with stove top croutons. A generous dose of olive oil coated bread, crust cut off, cubed, lightly salted and peppered on medium to high iron cast pan till golden on both sides. I had a 2 day old Tuscan bread at home. I used a Fontal and Parmesan mix I had on hand instead of Gruyere. I also added shredded brussels sprouts to the kale.

I hope you had a joyful Thanksgiving with family and friends.

Light and Fluffy Baked Apple Pancake
Crispy Baked Kale with Gruyere Cheese
Flash Roasted Broccoli with Spicy Crumbs
Spicy Cranberry-Apple Relish