Thursday we'll have friends and family around our table. We'll celebrate one another with a toast and give thanks for all our good fortune.
To be ready for the event takes planning. Even the most expansive meal begins with small tasks like peeling a carrot and making pie crust. We wanted to share our way of getting our meal from farm to table.
To prepare the turkey I'm consulting my own e-book: 10 Delicious Holiday Recipes.
As important as having good recipes, good planning and sharing the effort makes all the difference: Planning Well Makes for a Better Thanksgiving
Step 1 - invite the guests and see who will bring their favorite Thanksgiving dish
Step 2 - pull out the recipes we want to make
Step 3 - clean the house
Step 4 - borrow extra chairs
Step 5 - pull the extra table out of the garage
Step 6 - shop
Step 7 - cook
Step 8 - eat
Step 9 - clean up
Step 10 - lie down
Dietary restrictions are part of the calculations since some guests need to avoid gluten, some land based-animal proteins, others eschew sugar and for a few nuts are an issue. Avoiding those ingredients doesn't mean missing out on the fun.
Included in the mix of dishes there will be a pan charred salmon seasoned simply with olive oil, sea salt and black pepper. The galette, this year's "apple pie," will not have almonds.
For everyone who can enjoy the traditional favorites there will be a large turkey stuffed with Michelle's Corn Bread Stuffing with Italian sausages, pecans and dried apricots, which is a labor of love because she eats neither corn bread nor sausages (nor, for that matter, turkey).
The appetizers will include my personal favorite, deviled eggs with anchovies and capers, as well as delicious cheeses--supplied by our friend from Paris who stays with us during the holidays--a selection of olives, charred pistachios in the shell flavored with dried spices, sea salt and cayenne pepper and turkey liver-shiitake mushroom pate, another personal favorite.
For side dishes there will be freshly made cranberry sauce, roasted whole tomatoes, roasted sweet potatoes--the little ones which are sweeter and not starchy--, garlic-parsley mashed potatoes, oven roasted Brussels sprouts--quartered, seasoned with sea salt, black pepper, olive oil and reduced balsamic vinegar and roasted whole tomatoes.
Salads this year will be one with arugula with persimmons, a beet "carpaccio" salad, a toasted hazelnuts and cheddar cheese, black kale salad dressed with a vinaigrette and homemade rosemary croutons and--another personal favorite--frisee with blue cheese and chopped green olives.
And there will be pickles: kosher dill and Moroccan mixed vegetable pickles.
Friends are bringing desserts--a big bowl of mixed berries and selection of ice creams, a pumpkin pie and a pecan pie. I will contribute a apple galette and a banana chocolate chip walnut cake in the shape of a castle.
Have a great Thanksgiving. Here are some of the recipes for our dinner.