So, I am trying to simplify my thanksgiving menu, but it is hopeless. I get too excited about ideas.I just spent this whole evening obsessing about recipes. Let me know what you think….
Here are some of mine:
Sweet potato souffle, Brussel sprouts braised with chestnuts and madera, Ed Wolfe’s amazing stuffing, cranberry quince relish, the end-of year-heirloom tomatoes with Truffle oil Bruschetta and black olives(as appetizer), prosciutto with persimmon and olive oil(appetizer), yukon gold parsnip mashers with gorgonzola, wild mushroom sherry gravy, a mach/frisee salad with radish and a mustard dressing, turkey(cooked in oven bags), veggie loaf, and of course the vegan chicken style tofu passed on by Eddie. I just gathered a bunch of wild mushrooms so may find a place to put them on the menu as well.
I am trying to bring in as many seasonal flavors as possible and have been going to the farmers markets to see what is in season. I love chestnuts. Brussel sprouts are so good blanched and baked like that.
Hey there!!
the menu ideas sound great!! I have been doing brussel sprouts a little differently this year than my last year. This year I cant get enough of them cut in half, chopped roughly, sauted till browning, with a little garlic and salt. Then they get tossed with Sherry Vinegar and chevre. The floral and smooth yet tart sherry vin turns the sprouts almost sweet and the goat cheese makes ya fall over…just a thought for ya! You know how the qichef does it…lots of love too!!
ciao!
Thanks patrick. do you blanch them first before you sautee them?