Sunday, November 30, 2014

Thanksgiving 2014

After a multi-year break, we did Thanksgiving again this year.

Here's what we had:

  • Roasted Turkey: salted and buttered, started breast down at 250C for 30 minutes, flipped and finished at 180C; roasted on a rack over carrots, potato, celery root, onion and a bit of water
  • Gravy from heavily reduced roasting pan drippings + chicken stock. Thickened with potato starch
  • Mashed potatoes made in advance and then held at 65C in a ziploc bag in a water bath
  • Mashed sweet potatoes: potatoes started for 3 hours at 65C in the sous vide, then roasted for an hour, then peeled and cut into chunks. Finished in a pot with butter and salt. This prep worked well, and the sous vide step definitely makes a difference (we tested that) but the potatoes should have been roasted longer so that they cooked further at that stage; it took way to long to finish the potatoes in the pot.
  • Stuffing: ruchbrot, leek, mushroom, veggie stock, thyme, sage.
  • Roasted green beans
  • Apple-celery-quinoa salad (from "Plenty More")
  • Green salad
  • Roasted apple sauce: I've been making this lately starting with boskops and then adding chunks of pinova later. The boskops make a nice tart sauce while the pinovas remain somewhat firm and add a nice aromatic sweetness
  • Snacks:
    • Mixed olives with chili-garlic oil
    • Mixed olives with preserved lemons
    • Roasted almonds with salt and cumin
    • Honey-roasted pecans with salt and chipotle (these are one of my new favorites)
    • Dates with bacon
  • Desserts (our friends brought these):
    • Chocolate-pecan pie
    • Apple hand pies
    • Pumpkin pie
    • Chocolate mousse
Needless to say, no one went hungry. ;-)

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