THANKSGIVING Traditional sides have a place on the table, too

By Arthi Subramaniam

Pittsburgh Post-Gazette (TNS)

It’s all well and good to prepare new recipes that you have come across for the Thanksgiving dinner.

But sometimes what we crave is the same-old, same-old routine, even if we have had it umpteen times before. I’m talking about those simple sides that taste just like how grandma made it.

When it comes time to giving thanks, just remember to be grateful for tradition.

CLASSIC PARMESAN SCALLOPED POTATOES

These scalloped potatoes can be assembled first thing in the morning, covered with foil and placed in the refrigerator. Then after being brought to room temperature, it can be baked along with the turkey during its last 1 hours of roasting. This way the potatoes can be served warm.

2 pounds Yukon gold potatoes, peeled and thinly sliced

3 cups whipping cream

1/4 cup chopped fresh flat-leaf parsley

2 garlic cloves, chopped

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Layer potatoes in a 13-by-9-inch or 3-quart baking dish.

Stir together cream, parsley, garlic, salt and pepper in a large bowl. Pour cream mixture over potatoes.

Bake for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 more minutes or until bubbly and golden brown.

Let stand on a wire rack 10 minutes before serving.

Makes 8 to 10 servings.

- “The Southern Vegetable Book” by Rebecca Lang (Oxmoor House; April 2016; $27.95)

CAST-IRON BLISTERED BRUSSELS SPROUTS

Brussels sprouts are so prep friendly. Trim the tough end and slice the sprout into half lengthwise. Then place it in the pan, with the flat-side facing down, so that it can get charred nicely.

1 pound Brussels sprouts

3 tablespoons canola oil

3/4 teaspoon kosher salt

1 tablespoon honey

1 tablespoon hot water

1 tablespoon minced garlic (about 2 cloves)

1 tablespoon soy sauce

1/4 teaspoon dried crushed red pepper

1/2 cup torn fresh mint leaves

Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes.

Remove outer leaves and stems from Brussels sprouts, and cut in half lengthwise.

Add oil to skillet, and tilt skillet to evenly coat bottom. Place sprouts, cut sides down, in a single layer in skillet.

Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes.

Stir together honey and hot water. Stir garlic, soy sauce, red pepper and honey mixture into sprouts. Stir in mint leaves, and serve immediately.

Makes 4 servings.

- “The Southern Vegetable Book” by Rebecca Lang (Oxmoor House; April 2016; $27.95)

CORN-ASIAGO BREAD PUDDING

The original recipe called for fresh corn but being November et al, I went with frozen kernels for the obvious reason. I also used skim milk and increased the amount of whipping cream, and it worked just fine.

1 cup skim milk

1 1/2 cups whipping cream

3 large eggs

Salt to taste

1/2 teaspoon freshly ground black pepper

1 (12-ounce) baguette, cut into 1-inch cubes

4 cups frozen corn kernels, thawed

1 1/2 cups (6 ounces) shredded Asiago cheese

Whisk together milk, whipping cream, eggs, salt and pepper in a large bowl; add the bread, tossing to coat. Let stand 30 minutes.

Preheat oven to 375 degrees.

Stir corn and Asiago cheese into the bread mixture.

Spoon into a well-buttered 13-by-9-inch baking dish. Bake for 45 minutes or until set and golden brown.

Serves 12.

- Adapted from “Recipe Revival: Southern Classics Reinvented for Modern Cooks” by editors of Southern Living (Oxmoor House; Oct. 18, 2016; $27.95)