The moment of truth is upon us, Thanksgiving cooks. Now is the time for a frenetic flurry of brining birds and baking bread, looking up last minute formulae for oyster dressing and sweet potato pie. At this late date, there’s little I can do to soothe your jangled nerves. But I can at least do this.
For your convenience, here is an index of Twice Cooked’s Thanksgiving recipes from this year and last:
And here are a couple of other recipes that you might find useful (and seasonally appropriate) as you plan your Thanksgiving meal:
Happy Thanksgiving, everyone! And happy Chanukah, too!
And when all the food is eaten and all the dishes are done, remember to support this site by clicking through here to Amazon.com to do your holiday shopping.
I would appreciate it if you would all take the word ‘pumpkin’ in pumpkin mousse to be a metonym for a larger category, rather than a thing unto itself. I’m not trying to mislead you about the content of this dessert. You could, in fact, make it using a pumpkin. But this is a companion piece to my recent entry on winter squash purée. And as such, I feel it is my duty to inform you that in my version, there is nary a proper pumpkin to be found.
As I said in that post, the issue is not that I have any antipathy toward pumpkins. Far from it. But as I look out at the landscape of tough, warty, leather-skinned gourds at my culinary disposal, I find that there are lots of better ones — even to use in dessert.
Pumpkin pie, dear readers, is one of my favorite autumn treats. But suspect squash purée, excavated from a sealed tin can labelled with a happy turkey, or a beaming grandmotherly face, or some other graphic designed to distract from the disturbing vagueness and small print of the tin’s actual ingredient list is a thing I find somewhat less agreeable. I’ve mentioned here before that dairy — like sweetened condensed milk — that is designed to be stored at room temperature disturbs me. And pumpkin glop is another one of those things that fits into the same general category in my mind.
Luckily, there is a way to produce squash purée that does not involve a can opener. And while it admittedly takes more time, it is hardly an arduous task.
So here’s the good-news / bad-news situation. Which should — by this point — sound like a pretty familiar situation to folks reading along at home.
The bad news is that once again, for the third year out of the last five, I’m not hosting Thanksgiving. I used to insist that Thanksgiving was my holiday. I used to beg, plead, and cajole family and friends to schlep out to Philadelphia from California, or Missouri, or wherever else to come eat turkey and dressing, pie, bread, and even curry — whether they wanted to or not. I insisted that you simply must make an appearance! It’s Sarah’s and my anniversary, and it we would be terribly offended if you stayed away. And then I had a grand old time cooking like a crazy person and sometimes confounding Thanksgiving expectations.
Riddle me this, dear readers: what’s the worst thing about making a butternut squash?
It’s not the taste, obviously. Butternut squash is sweet and savory, and delicious. It caramelizes in the oven, lending it a complex smoky flavor that’s a little bit pumpkin on the surface, with a bubbling current of applewood smoked bacon — and maybe maple — somewhere down below. I’d venture to assert that many of the best pumpkin pies are in fact done in butternut squash. And the best pumpkin soups, too. The only problem with them is … is …
I’m all alone this weekend. Sarah has gone a’visiting, and left me here to make my own fun.
I don’t actually much enjoy cooking for one, and usually, when this happens, my food situation quickly becomes more than a little bit dire. Either I revert to a state of stereotypical bachelorhood and subsist on boxed ramen, cereal, blocks of mediocre cheese, and the more nourishing varieties of beer. Or I decide to splurge and eat only the foods that I love, but that I know Sarah can’t abide: whole crabs, olives, and the occasional piece of steak.
It’s strangely appropriate, I thought as I was roasting pumpkins, that the making of this soup has required something borrowed (vegetable stock) and something blue (my good old trusty Dutch oven). After all, the reason why I am able to plan ahead this year — the reason why I am able to offer you some […]
I didn’t grow up eating a lot of pork. I’m Jewish, yes. But that’s not the reason. My father was in the Navy during World War II, you see. And while he was shipboard, as he described, it, we would eat everything that was good, first. And then, all that would be left were the […]
Just for the record — so that I am sure to give credit where credit is due — you must understand that the photos in this post are not — *NOT* — of my own, personal Thanksgiving supplies. They are courtesy of the content of our local Whole Foods Market. Seen there. Not bought. Just […]
3 thin slices of lardo (or lardons, or pancetta, or even bacon), cut into small cubes 2 cloves of garlic, minced 1 small shallot 1 butternut squash, peeled, and roasted until soft 2 cups chicken stock 1 cup milk (I prefer goat) 1 Tbsp soy sauce 1 Tbsp toasted sesame oil 1/2 tsp cinnamon 1/2 […]