Thanksgiving 2011

thanksgiving dinner 2011

Thanksgiving 2011 was a modest time, but really nice. We made a (relatively) simple meal, complete with traditional and not-so-traditional dishes. Everything was delicious! Our menu was:

  • turkey chili
  • celery root and apple remoulade
  • roasted root vegetables (carrots, sweet potatoes, rutabagas, garlic)
  • roasted brussels sprouts
  • pumpkin pie with whipped cream (sweetened with maple syrup)

The turkey chili was made with organic, free-range turkey from our CSA  – I used a pound of ground turkey and a half pound of turkey sausage. I’ll share the recipe very soon – it was a huge hit here at home. The root vegetables all came from the CSA, too, including the celery root.

I was introduced to celery root remoulade about 8 years ago, when I tasted it at an elaborate Thanksgiving dinner. I remember not being able to get enough of it, it was so delicious! It’s basically raw celery root cut into matchsticks, and it is sauced with a mixture of sour cream, mustard, lemon, and vinegar. I think it’s wonderful and it does well with the addition of diced Empire apple.

I roast brussels sprouts in olive oil and salt. I roast the root vegetables in olive oil, thyme, and salt. Both pans cooked at 400 degrees for about 45 minutes. Both dishes were delicious – I love how everything caramelizes and turns sweet and salty.

I forgot to cook the kale I had planned! D’oh. Tomorrow.

Continue reading “Thanksgiving 2011”

Thanksgiving is Coming

Thanksgiving is my favorite holiday of the year. I like it better than Christmas, New Years, Valentine’s Day, Independence Day, and Halloween. For me, it’s the feel-good holiday of the year and is meaningful to both secular and religious people alike. Of course, it’s the time for gratitude and taking stock in what I’m grateful for, despite all the extreme ups and downs this past year has provided.

I also like it because it is a food-centric holiday, full of delicious dishes! Meat eaters and vegetarians alike can enjoy the food, and even vegans can have a satisfying meal. During my Berkeley years, I once participated in a “cruelty-free meal” one Thanksgiving, with a Tofurkey as the central protein. Of course, I don’t eat unfermented soy anymore, and can’t imagine eating a Tofurkey myself. These days I’d prefer to have the real deal anyway.

Over the years, roast turkey has been the main focus at big family meals. To be honest, I’ve never roasted a big bird myself; when I’m cooking the bird, I usually buy a chicken and roast that. It’s easier and it’s a more realistic amount of meat. This year, I am cooking turkey, but not by roasting it. We’ve chosen to make turkey chili! I think it will be a fun twist on the turkey as centerpiece of the meal.

Continue reading “Thanksgiving is Coming”