I know… I know. I’ve been bad. It isn’t even that I haven’t been cooking! I have tons of recipes to share, plus I just got back from England, where I ate at some awesome places. Nope… I just sometimes forget that I’m a student until I suddenly have to be one nonstop for several days. But my paper on Atlas Shrugged has been turned in, so I’m back and ready to tell you about Thanksgiving, yesterday.
Yes… I said yesterday. And yes, I’m well aware that Thanksgiving is actually today. But you see, back to the student thing, my partner in crime, Britney Spears (see Halloween post), was leaving for Madrid on a school trip early this morning, so we decided to have it one day early. I sent out invitations, but because of the strike, we were only able to attract three of the six who RSVPed… and they were all boys. Hmm…
I woke up at 9:00 yesterday to start work. The Canadian slept and shouted what he thought were helpful comments from the living room. He also watched in awe as Britney rolled out a pie crust. “I’ve never been behind the scenes before…”
The menu was as follows…
Roast Turkey Legs
Stuffing
Pumpkin Tarte Tatin
Whole Cranberry Sauce with Orange
Green beans with scallions
Sweet Potato Hash
Mashed Potatoes
Gratin Dauphinoise
Buttermilk Corn Bread
Tarte Tatin
Spiced Pumpkin Pie with Tender Pie Crust
Get ready… this is going to be a long post.
Ok, first of all, the turkey. I couldn’t roast a whole turkey in my dinky little oven, and even though some of the local shops were offering to sell whole roast turkeys, I wanted to do everything myself (not even a frozen pie crust around here). I went with turkey thighs, and I bought four of them. In the end, this was too much: as the Canadian said and Emese agreed, no one really cares about the turkey. It has to be there, in case you want to take a little slice and place it decoratively on your plate, but really, it doesn’t matter.
Well, good. Because I followed my mother’s advice and cooked them for an hour, (rubbed them first with some butter, sage, salt and pepper) but they were still pink inside, so I threw them back in after I had reheated everything else, and the turkey made an appearance on the table during second helpings of everything else. As Emese said, the potatoes are what are important.
Or, if you’re the Canadian, the stuffing. And no, stuffing does not come out of a box here. I called my mother and asked for a recipe, but she infuriatingly gave her “until it’s wet enough… enough to cover the bottom of the pan” directions, so I turned to Ree. To be fair, Mommy, her recipe was pretty much the same as yours… it was just easier to follow. And the stuffing was really, really good. I was going to only make one pan when there were going to be nine of us, but the Canadian thought that was ludicrous, so I made two. We finished one, but there were only six of us, so I suppose he was right.
I tried another new thing, the Pumpkin Tarte Tatin from the Wednesday Chef. I didn’t invert it, because I’m lazy, but it was delicious. I told Britney that I was going to attempt it, but that I wasn’t sure it would work out. She said, “Pumpkin and cheese? How can you go wrong?” Then I told her there was pastry and cream involved. Nuff said.
Cranberry sauce used to be the one thing on the table I sort of ignored. (Actually, make that one of two things. And I still ignore creamed pearl onions, so they didn’t make it onto my table. Sorry, Mommy). But I grew to love it, and now I can’t live without the tangy sweetness. I got my recipe from Finding La Dolce Vita, and it was perfect. As I watched the cranberries floating in the orange juice, I was a little bit skeptical, but then all of a sudden, without warning, it was cranberry sauce. I couldn’t tell you how it happened, but it was gorgeous on the table, and it’s almost gone! (I saved a little to have with my leftovers… Shh…)
Britney told me I didn’t need to have vegetables at Thanksgiving, but I ignored her. Yes, I didn’t make roasted brussels sprouts with pancetta and pistachios… possibly my favorite veggie on the Thanksgiving table, because I know that people are prejudiced against them and will never love them the way I do (*cough*theCanadian*cough*), but my Mommy promised to make them for me at Christmas, even though they’re usually a Thanksgiving fare, so I moved on and went with green beans. Guess what? They’re almost gone. For this, I can only thank Mommy… I used her recipe. You slow cook finely sliced shallots in some olive oil and butter, blanch the green beans (I boil water in my electric kettle, pour it over the beans, and dump it out almost immediately, right after they turn green. Then run them under ice water. You want them to still have some snap.), and then dump them into the pan with the shallots until ready to serve. Just turn the heat up, add a little more oil if you need it, and toss until heated through. So easy… and everyone ate their greens. My god, I am my mother.
We needed sweet potatoes, but I was running out of space in my oven. I made everything ahead of time, but it was all going to have to be reheated, and I’ve never much liked that marshmallow yam thing anyway, so I decided to try an epicurious recipe for Sweet Potato Hash. Because I was making it last minute, it turned into more of a Sweet Potato Mash (haha… rhyming. I’m so clever.), but it was delicious anyway. I also was having a slight problem with my brown sugar… I paid an exorbitant amount for it at the American store, only to learn that it was stale and hard as a rock. I sprinkled it with water and microwaved it, so some of it melted, leaving massive craters, and I was able to make small brown sugar pebbles when I attacked it with a fork. I used the smaller pebbles for pumpkin pie (which turned out creamy and delicious, than you), so I was left with larger pebbles for my potatoes. Thus, I had some trouble getting it to caramelize the potatoes and was happy enough to get it to melt. They were delicious and creamy and there’s very little left, but I’m thinking about saving them and eating them cold tonight.
Kudos to those who are still here. Mashed potatoes are mashed potatoes. I made a huge pot and threw some crème fraiche, heavy cream, butter and milk. They were a little wanting for salt, but there’s not much left, so I guess people were happy with them.
Gratin Dauphinoise is always the most popular dish for Thanksgiving at home. It’s my recipe, and I won’t give it to my mom, because I don’t want her making them without me. I usually make them at Thanksgiving and Christmas, and my aunt refuses to come to our house unless I promise they’ll be on the table. You slice potatoes reeeaaaalllly thin, put a layer in a greased baking pan, top with salt, pepper and nutmeg, and then a layer of grated gruyère cheese. You keep going with these layers, but only peppering the potatoes, no salt or nutmeg, until the last layer. Before putting the last bit of spice and cheese, you mix a cup of cream and a cup of milk and scald it, temper one egg and add it, and pour the mixture all over the gratin. Then add the spice (salt, pepper and nutmeg this time) and a layer of cheese. It’s amazing. I’m currently eating it for breakfast.
Emese made the cornbread from a recipe we got off epicurious. I don’t recommend it, so I won’t post it. It was fine and all, but not nearly moist enough. Emese and I ate quite a bit of it when we were in the picking stages after thirds or fourths, when you don’t want to refill your plate again. I suppose it helped that we were the two who were eating on the floor, right next to the table.
The tarte tatin was the same one I’ve posted about before. Same deliciousness. I won’t go on, as my fingers are starting to hurt and my gratin is getting cold. The pumpkin pie was delicious. It’s almost gone, and everyone was complaining that they didn’t have room for pie. That’s ridiculous. Who doesn’t have room for pie. Now if you’ll excuse me, there are some potatoes calling me. Happy Thanksgiving!
The Canadian just woke up from his nap and told me he could smell pie.
Me: A whole pie, or a slice of pie on a plate?
The Canadian: A whole pie.
He just at the rest of the pie in bed. I have photo evidence.
Place baking sheet in oven and preheat to 450°F. Whisk 2/3 cup golden brown sugar, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon quatre épices, and 1/4 teaspoon nutmeg in large bowl to blend. Whisk in 1 1/2 cups canned pumpkin and 4 eggs, then 1 cup of heavy cream. Pour mixture into crust. (I used a homemade butter crust.)
Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. Serve at room temperature.
