We hope everyone had a delicious Thanksgiving. We feasted on turkey sandwiches all weekend long. Heaven. The turkey carcasses gave up everything they had left to make good rich stock and now quarts of it are stacked in the freezer. The mashed potatoes, gravy, and cranberry sauce? All gone. We stashed away the end of a slab of gravlax for today’s lunch. (We’ll make more in December—it’s just the thing to have on hand for easy entertaining as the holiday season ramps up.) So we’re feasting on the last of it, thinly sliced and draped on Ryvita crackers slathered with a mustard butter and garnished with chopped fresh chives and dill. Hot boiled new potatoes and a salad of tender Bibb lettuce round out our light meal. Enough already with the turkey—for now.
Early this morning we picked up our turkeys from the local farm market and finished our Thanksgiving grocery shopping. Tonight we’ll brine our birds and make our pie doughs—we’ll be halfway there. We have been on a jag cooking through Niloufer Ichaporia King’s My Bombay Kitchen (UC Press, 2007). She is “teaching” us about spices. So even though we are about to face never-ending turkey time, we roasted a chicken rubbed with Parsi garam masala and ate it with a little Fresh Turmeric and Ginger Pickle, all thanks to our muse Niloufer.
If you still need a few Thanksgiving menu ideas, click on our link: Life At Canal House
We started shopping for Thanksgiving today—got lots of celery for making turkey stock and stuffing, Picking up our turkeys tomorrow. We grabbed a little ribeye steak for lunch and chopped-up some of that celery, a few anchovies, a clove of garlic, and a generous slab of blue cheese into a crunchy big-flavored salad. In the spirit of the holiday we’d like to share some of our favorite Thanksgiving recipes with you. Click this link Life At Canal House if you still need a few menu ideas. P.S. The persimmons are still not quite ripe! Maybe a persimmon pudding on Thursday.
The market had thick-cut Berkshire pork chops with a snow white layer of fat surrounding the rosy meat. We couldn’t resist, so we bought one—more than enough for the three of us (counting Henry, the studio dog). There already were some Brussels sprouts in our fridge’s vegetable crisper, big ones, so we plucked off the outer leaves and halved the tight interiors. It was a one skillet lunch—the chop browned, as the confetti of Brussels sprouts, sliced garlic, a handful of currants, and some crushed red pepper flakes sautéed in its rendered fat. It was a perfect combination of flavors and sensations: pork, fat, sweet, heat, and salt. Check back with us next week when we’ll be sharing all our favorite Thanksgiving recipes. And remember to cook something delicious for yourselves this weekend, dear friends.
On our morning forage, our little supermarket offered up a good looking bunch of bok choy and some shiitakes, so it was a stir-fry for lunch today. We sliced a half chicken breast, half a smoked pork chop, some scallions, the stems and leaves of the bok choy, and the mushrooms. We made a pot of rice and stir-fried everything, adding a drizzle of sesame oil and a splash of Shaoxing wine at the end. We scattered fresh cilantro leaves on top and pulled out the old chopsticks. The persimmons are too beautiful to eat, so we feast on them with our orbs.
We’ve just returned to the studio after about a month and a half of travel, with a few brief home-base pit stops in-between: Kentucky, England, Seattle, San Francisco, Italy, Philadelphia, New York, Chestnut Hill, San Francisco (again), and New Orleans. Mostly it was work, a little play, but always fun and delicious. We were craving something warm, nourishing, and flavorful for lunch today. Something that would make us glad to be back, something good to ease us into our beloved work rhythm here at Canal House. We found poblano peppers at the market today, and country-style pork ribs. So we made a stew of them, with chick peas, whole cloves of garlic, and an unctuous yellow mole (from our friend Nacxi Gaxiola of Nacxitl.com) that we had in the freezer. These big bowls of the hot stew with wedges of lime and some cilantro has us gladder than glad to be back. The persimmons flew back with us from California where they were picked from our dear Napa friends’ back yard tree.