Happy Gobble Gobble
After 4 years of hosting and roasting our own bird, we re-kindled our old Thanksgiving potluck connection and celebrated at Eugenie, John, and Nara’s house. The last time, five years ago, neither Tobin nor Nara existed. With 6 adults and 3 kids, we had a considerably smaller group than in the years past, but our 15* dishes sprawled across two tables and we feasted for hours. Pictured above are my two different dinner plates and the desserts. The kids had a great time, especially after dinner when they caught a second wind and stayed up until about 10:00 pm. Nara, sporting Mika’s baby PJ’s, showed off her new walking skills and Mika worked through an entire pack of orange origami paper … learning a trick or two from Eugenie.
• Beet-filled Smoked Salmon Appetizer
• Dry Salted, Roasted Turkey
• Sausage Chestnut Stuffing
• Sausage Apple Stuffing
• Yukon Gold Mashed Potatos
• Giblet Gravy
• Candied & Brandied Yams
• Mac & Cheese
• Shaker Corn Pudding
• Roasted Lemon-Honey Almond Brussel Sprouts
• Kale Salad
• Blanched French String Beans with Vinaigrette
• Orange Cranberry Sauce
• Pecan Pie with Mint Ice Cream
• Pumpkin Cheesecake with Whipped Cream
UPDATE: for those of you who were wondering which skills Tobin might have been showing off…
sooki responded on November 27th, 2010 at 5:59 am
Drool.. 15 dishes?!! Wow, that’s exxxxtravagent guys!! Happy thanksgiving and have fun eating leftovers :)
sooki responded on November 27th, 2010 at 11:26 am
Oh, how do you make kale salad anyways? Salt, peppar + olive oil?
ninja responded on November 27th, 2010 at 1:38 pm
I requested the recipe, because Beverly had a fantastic dressing … with lemon juice, olive oil, but some extra tricks past that … possibly anchovies and garlic. The most important thing is to choose the right kale. Her dark green, long leafed, Italian kale was nice and soft to the touch – almost like an elastic, yet crunchy lettuce. If you use the wrong (curly) kale, you’ll be chewing every bite for minutes. The cool thing is, that leftover salad doesn’t wilt overnight since it’s technically cabbage. Will keep you posted once i get the recipe :)
ninja responded on November 27th, 2010 at 2:07 pm
No anchovies, but pecorino cheese and lots of garlic :)
http://www.nytimes.com/2007/10/24/dining/241arex.html?_r=1
sooki responded on November 29th, 2010 at 2:57 pm
Umm… what did he have for dessert? and how much? He will be a great breakdancer tho :P Hee hee, thanx for the recipe Ninjette! Kale is abundant nowadays so will definitely give it a shot :) I like kale a lot!!
euge responded on November 29th, 2010 at 9:01 pm
there’s also a red russian kale that is a small-leafed kale that you can sometimes find at the Union Sq Green Market that is super delicate to eat raw. It’s also really yummy. The tuscan kale is also lacinato. hope they have it in Sweden Sooki!!! I ate this salad all the time throughout my pregnancy and i push it on my pregnant or trying to get pregnant friends since it’s jam packed with folic acid.