So, chefs, what did you make?

[Zerbie]

How was the T day, everyone?

Hubby & I were alone together. That meant I planned a vegetarian dinner, and DH, the carnivore, bought a turkey which he prepared for himself. I was GOING to go on a quest to try the "tofurky" for the first time, but actually didn't feel so great yesterday, so I dropped the tofurky idea.

We ended up with:

Greens with avocado and pear.
Brown rice (cooked in savory veggie broth)
Mashed Rutabaga
Root vegetable glaze (yam, parsnips, beets)
turkey & stuffing
Baked stuffed apples
:):):)

[ladyinred]

I made a peanut butter and jelly sandwich

[ladyinred]

LOL I'm being the little devil here I wanted just to throw that in for shock value. :eek: I had dinner with friends and then came home and ate a peanut butter and jelly sandwich.(Not) Ok say I have a warped sense of humor....:lol::lol::lol: Zerbie and why didn't you invite me? I can.....eat.
Can I hire you as my chef? Actually I might need a few pointers.Anyway the meal you made sounds delicious.(Now what did I do with my fork?)

[Zerbie]

Heheh Lady, I hear ya, I needed something to eat mid-cooking, so I fried an egg mid-afternoon. It all counts as cooking.

Now, the rest of ya, come on! I am waiting to see some other scrumptious menus posted. I am sure there are some gourmands floating around this forum.

Share those culinary exploits!!

[BenL]

I made turkey, bread stuffing, gravy, baked sweet potatoes, herbed white potatoes, pearl onions and tiny peas. For condiments there were whole-berry cranberry sauce, homemade pickled beets, and half-dill pickles. One of our guest has a dairy allergy, so most of the items contained no milk products.

Charley made cornbread and two pies, one apple and one pumpkin. MMM.

Several of us went back to nibble about four hours later. It tastes so GOOD the second time around.

[Daniel]

Brined Turkey
Prune, Apple, Chestnut, Sage dressing
Applejack Gravy
Roasted Garlic Mashed Potatoes with Parmesean and Heavy Cream
Brussel Sprouts sauted in Bacon
Winter Squash braised in Apple Cider and Rosemary
Beet salad with Pecans and Feta
Cauliflower with Hazelnuts in lemon-butter-chives sauce
Escarole Persimmon Salad with majoram-shallot-mustard-lemon dressing
Cranberry, Apple, Pear, Orange Zest, Currant, Raisin compote

Served with Joel Gott Cabernet

A friend brought dessert: flowerless chocolate cake

We started dinner at 3 PM and talked and ate our way to Midnight.


I have to give credit where credit is due: most of these recipies are from a 6 year old Martha Steward magazine which featured a Thanksgiving in Brooklyn. The secret to getting it all done? I do the prep work ahead of time- like cooking the beets, preparing the stuffing and making the gravy the day before. The first time I made this meal I did it all in one morning with everyone sitting down at Noon, and I thought I was doing to die. :rolleyes::lol: That said, the whole production (and it does feel like one) is rewarding. It's a feast! But the best part is the people.

[hippie4lyfe]

I had some delicious tofurkey and stuffing, and the rest of the stuff was rice and potatoes, salads, etc.

[Zerbie]

Brined Turkey
Prune, Apple, Chestnut, Sage dressing
Applejack Gravy
Roasted Garlic Mashed Potatoes with Parmesean and Heavy Cream
Brussel Sprouts sauted in Bacon
Winter Squash braised in Apple Cider and Rosemary
Beet salad with Pecans and Feta
Cauliflower with Hazelnuts in lemon-butter-chives sauce
Escarole Persimmon Salad with majoram-shallot-mustard-lemon dressing
Cranberry, Apple, Pear, Orange Zest, Currant, Raisin compote

Served with Joel Gott Cabernet

A friend brought dessert: flowerless chocolate cake

e.[/I]

:eek::eek:
(faints)
(covets)

I want to spend next Thanksgiving at YOUR place!!!!!!
:pray::pray::pray::pray::pray::pray::pray::pray:

[Vanessa White]

I thought of you often yesterday, a mere two hours from me, and hoped that you were fully enjoying your day. We had dinner at my in-laws, and had the standard stuffed turkey/mashed potatoes/sweet potatoes/rolls on the menu. We brought two homemade apple pies (Jamie's contribution, and she does a delicious job!), and I made green bean casserole, and I tried a new recipe for cornbread dressing with toasted pecans and bacon. I was so pleasantly surprised that it was a huge hit there! I was grateful to be with the family that I was with, but missed my family of origin, my little sis in VA who is having her first child in a few months, and my parents in FLA. But, it was a joyful day nonetheless. Oh yeah, and wine all day and evening of course!!!! :D:love:

[RedneckDyke]

We didn't cook the turkey, we raised it! (-:

The past few years, we have given our great neighbors the biggest of our turkeys, and eaten at their house. We had turkey, venison, mashed spuds, cornbread dressing, green beans, butter beans, gravy, deviled eggs, and pie.

mmmmmmm pie (-:

[Zerbie]

We didn't cook the turkey, we raised it! (-:

The past few years, we have given our great neighbors the biggest of our turkeys, and eaten at their house. We had turkey, venison, mashed spuds, cornbread dressing, green beans, butter beans, gravy, deviled eggs, and pie.

mmmmmmm pie (-:

Well, what *kind* of pie?!?!?
:lol:

[tpdncr4christ]

we had deviled eggs... I ate about 8 eggs worth of deviled eggs and would have eaten more if there were any... i love deviled eggs!

[ladyinred]

Now c'mon Zerbie I can cook and I've whipped up a few gourmet meals myself.LOL

[paul]

Roast Turkey and gravy
Bread Stuffing with apple
Mashed taters from the garden
French filet green beans sauteed in rosemary olive oil with garlic (garlic and beans from the garden
pumpkin pie (not from the garden, the bugs got the pumpkins this year:()

[tdogg]

All the menus sound wonderful (although I'm not a fan of beets or prunes I would definitely give it all a try!).

We had the usual suspects (including both ham & turkey). I made a chocolate pie and 2 pumpkin pies (both were quite yummy). Went to my partners parent's house, mom wanted to cook this year.

Some of the not so usual suspects inlcuded a fritter type creation made of yams & sweet potatoes (and fried) - a Filipino dish I couldn't begin to spell.

The other is another Filipino specialty made of a variety of small chopped veggies and this one with raw oysters and shrimp. Add some vinegar, seasoning and who knows what else. This one was my fave! Very excellent dish.

We normally do a traditional Turkey dinner with fixin's and toss in a few Filipino dishes for good measure. I've really had enough leftovers tho!! :eek::lol:

[antonyh]

Brined Turkey
Prune, Apple, Chestnut, Sage dressing
Applejack Gravy
Roasted Garlic Mashed Potatoes with Parmesean and Heavy Cream
Brussel Sprouts sauted in Bacon
Winter Squash braised in Apple Cider and Rosemary
Beet salad with Pecans and Feta
Cauliflower with Hazelnuts in lemon-butter-chives sauce
Escarole Persimmon Salad with majoram-shallot-mustard-lemon dressing
Cranberry, Apple, Pear, Orange Zest, Currant, Raisin compote

Served with Joel Gott Cabernet

A friend brought dessert: flowerless chocolate cake

We started dinner at 3 PM and talked and ate our way to Midnight.


I have to give credit where credit is due: most of these recipies are from a 6 year old Martha Steward magazine which featured a Thanksgiving in Brooklyn. The secret to getting it all done? I do the prep work ahead of time- like cooking the beets, preparing the stuffing and making the gravy the day before. The first time I made this meal I did it all in one morning with everyone sitting down at Noon, and I thought I was doing to die. :rolleyes::lol: That said, the whole production (and it does feel like one) is rewarding. It's a feast! But the best part is the people.

I am totally impressed! I think I'm joining Zerbie in New York next year :lol:

[Zerbie]

I am totally impressed! I think I'm joining Zerbie in New York next year :lol:

Get ready Martha - ahem, I mean Daniel:p - for four more guests next Thanksgiving.
:lol: :D

When I first posed the question, I just *knew* Daniel was going to post some gourmet exotics on here. I love it!!!

Anyway - - the menus all sound like so much fun. Someday when we have that SF potluck picnic in the middle of the map, we are going to have the most bestest time sampling so many different cuisines. Complete with home-raised organic vegetables and, for the carnivores, poultry. There's no stopping US! :lol:

Right on. :cool:

[tdogg]

My boss has discussed possibly having a "Culture Day" and a potluck, where each person can bring a dish to share that is a reflection of a part of their native culture. I have to go a ways back, but for me that could be German or Native American, or a splater of British.

I thought that was a fabulous idea. Especially in this day and age, so many people have lost touch with their culture and family history. It's a nice way to get back in touch with our roots. Thanksgiving is as well. It doens't have the be the same old turkey and mashed potatoes. It is after all, more about the friendship, love and great conversation merely enriched by wonderful food, loving made and served. (By the way, would you mind Daniel if I were #5 at your table??!! Sounds like fab feast for certain!)

:love:

[paul]

Get ready Martha - ahem, I mean Daniel:p - for four more guests next Thanksgiving.
:lol: :D

When I first posed the question, I just *knew* Daniel was going to post some gourmet exotics on here. I love it!!!



Hey, forget waiting till next Thanksgiving, what's on the menu for Christmas Daniel? I'm free for Christmas :D. Martha or not, your's was definately the best feast posted so far.

[Vanessa White]

I like your boss's inclusive, forward thinking, T. Enjoy that day!

FYI: I am also native american, and when events like this used to come up when I worked at the University, I would often bring the standard corn bread kind of fare for a cultural feast. However, two years ago my mom gave me a native american cookbook that she got at the reservation for our tribe in AL. I would be glad to share some of those recipes with you if needed. Just let me know! :love:

[paul]

My boss has discussed possibly having a "Culture Day" and a potluck, where each person can bring a dish to share that is a reflection of a part of their native culture. I have to go a ways back, but for me that could be German or Native American, or a splater of British.

I thought that was a fabulous idea. Especially in this day and age, so many people have lost touch with their culture and family history. It's a nice way to get back in touch with our roots. Thanksgiving is as well. It doens't have the be the same old turkey and mashed potatoes. It is after all, more about the friendship, love and great conversation merely enriched by wonderful food, loving made and served. (By the way, would you mind Daniel if I were #5 at your table??!! Sounds like fab feast for certain!)

:love:

Hmmm. "Culture day?" So, what's your favorite glbt dish? (loaded question)

[tdogg]

Vanessa, that would be awesome! My Native American part is Cherokee, however my grandfather (who was full native american) ancestors were those who left Oklahoma instead of staying in the reservation. Later, he remarried into the Pima tribe in AZ and became enrolled there. I also have additional Cherokee on my grandmothers side (both were my mother's parents). What is your native heritage?

Paul, hmmm, my favorite GLBT dish? Well, #1 of course is a hot Filipina that I happen to live with! There are other dishes I enjoy, but only to look at right now....;):p

[Daniel]

Get ready Martha - ahem, I mean Daniel:p - for four more guests next Thanksgiving.
:lol: :D

When I first posed the question, I just *knew* Daniel was going to post some gourmet exotics on here. I love it!!!


You are welcome at our table next year! It has three leaves- plenty of room. If you come, you'll have to catch the parade in the morning. This year it was 60 degrees- the warmest I can remember.

Hey, forget waiting till next Thanksgiving, what's on the menu for Christmas Daniel? I'm free for Christmas :D. Martha or not, your's was definately the best feast posted so far.

Well....since you asked: last year I made Roast Goose with Brandy Cranberry Reduction and Apple Cider Glazed Pearl Onions- which was an interesting experience- first time I had cooked something like that. The dried cranberries give the bird some taste, which, like turkey, doesn't have much on its own. I also I splurged on a recommended (expensive) bottle of wine- and it was worth it- making the experience a remembered one.

Here's the recipe.

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_35158_PRINT-RECIPE-FULL-PAGE,00.html

When the bird is done, there is about a quart of fat in the bottom of the pan. What can you use it for? Roasted potatoes. Amazing taste.

I'm thinking of making this recipe again. Am I nuts or what?

You know- I only got into cooking after I turned 40. We were in San Diego and I was lucky to pick up Julia Child's two tome Mastering the Art of French Cooking for 10 bucks at a second-hand bookshop. Looking through it, I thought "I wanna see if I can make some of these recipes." So I did.