The Owl Studios Thanksgiving Menu, Part 2: The SidesYou can't have a Thanksgiving dinner without plenty of side dishes. In this blog, I'm going to mix it up a little bit. I prefer the side dishes I make to be good enough to be considered a main course. Since Thanksgiving dinners are not really an ideal meal for vegetarians, the side dishes sometimes become a main course for some (and for me while I was a vegetarian for about 12 years). None of the music on the Owl Studios label can be considered a 'side-dish' as they are all featured main-course albums! As an Independent Jazz Label, we are proud of all of our jazz record releases. Here are a couple of great albums to accompany these hearty side-dishes! First, put in this great album of acoustic jazz by our great friend from New York, pianist
Rick Germanson:

This is a power piano trio album featuring Louis Hayes on drums and Gerald Cannon on bass. This album,
Off the Cuff, has been getting rave reviews. Click
HERE to check out these reviews. To get a little sample of what this album has to offer, listen to one of my favorite tracks:
This Time The Dreams on Me. (Click on the album art to purchase
Off the Cuff. Can't wait? Download it from
iTunes NOW!!) OK, we are now ready for side dish #1:
Roasted Vegetable Stew3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon minced fresh oregano
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1/4 teaspoon freshly ground pepper, or to taste
1/4 teaspoon salt, or to taste
8 ounces asparagus spears, trimmed and cut into 1-inch lengths (about 2 cups)
1 cup baby carrots, halved horizontally
1 red bell pepper, seeded, deribbed, and cut into 1.5 by .5 inch strips
1 small zucchini, halved lengthwise and cut into 1/2-inch strips
1/2 red onion, cut into 1/2inch wedges
1 1/4 cups vegetable stock
2 tablespoons tomato paste
2 tomatoes, each cut into 8 wedges
~ mashed potatoes (see below)
~ crumbled feta cheese for garnish
Preheat the oven to 425 degrees Fahrenheit. Stir together the oil, garlic, oregano, rosemary, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Add the vegetables and toss until coated. Transfer the vegetables to a roasting pan. Bake, uncovered, turning the vegetables occasionally, for about 30 minutes, or until tender.
When the vegetables are done, transfer the roasting pan to the stove top. Stir in the vegetable stock, tomato paste, and tomatoes. Cover and cook over medium heat for about 15 minutes. Season to taste.
Spread Stew over Mashed Potatoes.
For the recipe below, I'm recommending an album with some serious energy and beats! (Hey, I'm a jazz trombone player, trust me!!) You're

gonna need the rhythm of
Cynthia Layne's '
Beautiful Soul' to get those Potatoes Mashed!! Cynthia is a great neo soul artist who is still getting some great air time around the WORLD! (Click the album to the right to go to the Owl Studios store to get the album, or go to
iTunes and download this gem NOW!!) To get your groove on and in order to get pumped up for Mashing of Potatoes, listen to
Will U Be There right now!
Garlic Mashed Potatoes2 garlic bulbs, separated into cloves, unpeeled
8 tablespoons (1 stick) unsalted butter
3 pounds baking potatoes
1/2 - 3/4 cup milk
salt and white pepper
Bring a small saucepan of water to a boil over high heat. Add the garlic cloves and boil for 2 minutes, then drain and peel.
In a heavy frying pan, melt half of the butter over low heat. Add the blanched garlic cloves, then cover and cook gently for 20-25 minutes, until very tender and just golden, shaking the pan and stirring occasionally. Do not allow the garlic to scorch or brown.
Remove the pan from the heat and cool slightly. Spoon the garlic and any butter from the pan into a blender or food processor fitted with a metal blade and process until smooth. Transfer to a small bowl, press plastic wrap onto the surface to prevent a skin from forming and set aside.
Peel and quarter the potatoes, place in a large saucepan and add enough cold water to just cover them. Salt the water generously and bring to a boil over high heat.
Cook the potatoes until tender, then drain and work through a food mill or press through a sieve back into the saucepan. Return the pan to medium heat and, using a wooden spoon, stir the potatoes for 1-2 minutes to dry them out completely. Remove from the heat.
Warm the milk over medium-high heat until bubbles form around the edge. Gradually beat the milk, remaining butter and reserved garlic puree into the potatoes, then season with salt, if needed, and white pepper.
Enjoy and have a safe and happy Holiday!!
~Rich