Our usual low-key Thanksgiving – no travel, no big gatherings, just Larry, Brian and me. I do as much prep the day before as possible, so it’s usually pretty relaxing. This year, I really didn’t make many changes. I’m happy with my turkey method and gravy. I’m always on a search for the ultimate dressing, but didn’t even attempt anything new this year – this one is decent.
My one big experiment was to cook the potatoes in the pressure cooker. I was a little nervous about it, but they turned out great. A little rustic because I hand-mashed them. Next time I’ll try putting them through the food mill or ricer. I used German butterball potatoes, peeled and quartered, and enough water to come about halfway up the pile of potatoes in the cooker. After bringing it to full pressure, they only took six minutes to cook. I loosely followed a recipe for brown butter mashed potatoes – creme fraiche, brown butter and whole milk. I love the nuttiness that the brown butter adds to the already rich potatoes.
I didn’t obsessively make pumpkin pies again this year – I meant to, but time just slipped away. I have a few more I’d like to take for a test drive, but until then, this one is okay (according to Larry).
- Herb Roast Turkey with Shallot-Dijon Gravy (Pork Cracklins, November 2009)
- Bread Stuffing with Fresh Herbs (Fine Cooking #101, November 2009, p. 33)
- Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs (Fine Cooking #89, December 2007, p. 57)
- Brown Butter Mashed Potatoes (Food & Wine, November 2011)
- Pumpkin Pie with a Leafy Rim (Fine Cooking #54, Winter 2003 Holiday Baking Issue, p. 42)
Wine: Kosta Browne 2008 Rosella’s Pinot Noir (Santa Lucia Highlands, California). Wow, this is a huge Pinot. Love it – deep red, lush, elegant.