After travelling and Thanskgiving, I'm getting back into the routine of a farm in the fall. My older dressage mare is finally back under saddle after injuring herself this fall; she's put on a wee bit of weight (draft horses do that in the fall) so we're doing long slow fitness rides. This one took us around the neighboring fields on an astoundingly lovely fall evening. (Draft horses also fluff up with a lot of winter coat, hence the very fuzzy rabbit ears.) ... See MoreSee Less
5 hours ago
Yes, folks, we're in Marseille for the week! Before I visited, I wouldn't have identified the Mucem (the Musée des Civilisations de l'Europe et de la Méditerranée), with its signature metal tracing shadework, but once you've seen it it's unmistakable. And the bull and lion on stilts are a 2013 sculpture honoring the two animals on the city's emblem.
I'll post more pictures later in the week, once we've had a few more adventures. But in the meantime, I have A MORE PRESSING ISSUE TO DISCUSS.
That's Thanksgiving dinner, which I'm planning from afar (fortunately I'll be back home just in time to get the turkey spatchcocked and brined).
We have our non-negotiable staples: the turkey, homemade bread and sage dressing (baked in Pyrex pans so it gets crunchy), gravy, dinner rolls, sweet potatoes topped with toasted marshmallows, and pies (chocolate, pumpkin, lemon). But every year, we've been experimenting with different sides. A fresh cranberry/orange/pecan slaw has become popular. But we're still tinkering with other additions, particularly green vegetables. I keep trying different things, which no one eats. (Maybe that's just how Thanksgiving goes.)
I cruise around and look at recipes, which is how I found the attached monstrosity. Thought you might enjoy it. While you're considering just how much bacteria a gravy fountain can incubate...would you be willing to post your core menu and any experimental sides, along with whether they did or didn't work?
www.foodandwine.com/recipes/thanksgiving-gravy-fountain-with-holiday-hors-doeuvres ... See MoreSee Less
2 weeks ago
Roasted Brussels sprouts with bacon and a balsamic maple glaze!
After my first trip to Italy a month ago, we are doing thanksgiving Italian style with rosemary lamb, roasted veggies, homemade pasta carbonara, salad and tiramisu!
Our greens include creamed spinach. We always have a big tray of roasted vegetables. We usually roast butternut squash, Brussel sprouts, red peppers, mushrooms, red onions, and asparagus.￼ Just roast with olive oil, salt, and pepper. Roasting trays of these takes a bit of time so I usually roast them the day before Thanksgiving and reheat. We￼ also make some sort of salad. We are currently into mixed greens with cherry tomatoes, red onion, mixed peppers, pecans, and goat cheese with vinaigrette dressing.
I tried bacon wrapped asparagus in the air fryer for the first time last year and it has been requested as a permanent addition!
It's been fun, mostly, reading these comments. I make broccoli salad (which includes bacon) every year and everyone loves it, except one of my kids who just told me recently he didn't like it. I'll give you the recipe if you want it.
Green bean casserole from scratch, Alton Brown’s recipe. Got enough butter and cream in it that everyone eats it 😂
I love green beans like nobody's business! 😀
For two years now we’ve done ranked-choice voting to determine the Thanksgiving menu, and green vegetables never make the cut. The people have spoken.
Apple-leek salad is a favorite at our house. Very thinly sliced apples and the white part of the leek, chopped pecans on top. Dressing: olive oil, honey, Greek yogurt, mustard, lemon, salt and pepper. Mix it all together and pour over the apple-leek mixture.
I have been hosting for many years and do a white wine brined turkey, stuffing made with homemade sourdough bread, mashed potatoes (with bone broth to make it creamier), French style turkey gravy, homemade cranberry apple sauce with honey and cinnamon sticks, green bean casserole with a homemade mushroom sauce, sweet potato casserole with crumble topping, and roasted brussels sprouts with bacon jam. The bacon jam is everyone’s favorite and is a game changer for people eating everything.
I am a poor cook, but here I've had to learn to make my own dishes because no "Stovetop," etc. I make sweet potatoes with a brown sugar and maple glaze, topped with toasted pecans as a side, with mashed potatoes and bread stuffing. This year, tho, Im coming home to the States to see my parents, so it's Thanksgiving at Assisted Living for the win. (Please pray my daughter can come.)
Enjoy! Hope you’re all healthy in spite of most of the offerings suggested here. 😅
Roasted Brussel sprouts with pecans is a hit with my family (roasted and charred a bit, not mushy ones)
Balsamic & dill green beans are a simple and tangy addition to the plate. They can be served room temp too.
Core menu: Grilled prime steaks* (13 of them!) And, most of the sides follow that same non-traditional approach😁. We do like to have a chilled salad as a nice contrast to all the hot, salty and rich foods, so we will have Broccoli Salad or Pea Salad (recipes at Pioneerwoman). *Yes, I will need to get a job to pay for this delightful menu 😉
If you are still game for greens, and have not tried this recipe: Brussels Sprouts with Marjoram and Pine Nuts Recipe from Epicurious My sister made them at a Thanksgiving dinner hosted at her house, which has become a regular.
We added wheat crackers with an olive tapenade one year and it was devoured. If you do not like olives, then this really wouldn't fly.
About 7-8 years ago, my husband (the better cook) tried bacon wrapped asparagus. That has become a staple - loved by all.
Chopped bacon sautéed in a pressure cooker, then throw in long fresh green beans and red pepper flakes and seal and cook for just a bit. Smoky, zippy, still a bit crunchy.
Green beans, steam just until bright green, then sauté in olive oil and nutmeg The only thing is, they are a last-minute dish.
Balsamic glazed Brussels sprouts. The rest of dinner is turkey, cornbread sausage stuffing, mashed potatoes, sweet potatoes, gravy, pumpkin and apple pie.
We roast a brined and spatchcocked turkey. Sides include mashed potatoes & homemade gravy, stuffing, jellied cranberry sauce, an orange vegetable, and a green vegetable. Vegetable dishes we’ve tried & loved are: honey-glazed carrots, roasted asparagus, butternut squash mashed with maple syrup/butter/garlic, green beans sautéed with onion & bacon, fresh broccoli salad, roasted Brussels sprouts & sweet potatoes.
Many years ago I streamlined dinner by making a sweet potato apple casserole and green beans on the stove instead of the oven. Usually I saute a couple cans with minced garlic and spice, then top with Parmesan cheese. This year though I'm going to try www.earthboundfarm.com/recipes/brown-butter-green-beans-and-hazelnuts/
Here’s my offering for a Tday salad. I love something crunchy to go with all the soft. And fennel is so fall-ish to me. You can do this with any orange you have. smittenkitchen.com/2014/02/fennel-and-blood-orange-salad/
This was an unexpected home run. Now we make it for Thanksgiving and Christmas. It’s the perfect contrast for all of the other heavy dishes that are typically served. www.epicurious.com/recipes/food/views/kale-brussels-sprout-salad-368295