What's your Thanksgiving menu?

[jinx]

Originally Posted by classicman

maybe a turkey sandwich from Wawa. I'll be wingin' it alone this year, methinks.

You've got a Capriotti's close by don't you??? Get yourself a Bobby Jo man! They roast their turkeys there - it's not lunch meat. Makes all the difference...

[skysidhe]

I like your menu periwinkle.

big sarge...Yours seems like a lot of fun.

I am having my family over so it's all traditional over here.
The turkey is thawing. The potatoes for mashing are waiting, the ham will be glazed,the stuffing will be stuffed. All I need is fancy thanksgiving themed paper plates,napkins (I'm cooking so I've decided not to wash many dishes in the process) The only food item that is not accounted for is the yams.

[classicman]

Hmm - thanks Jinx. I haven't had a Bobbie since the spring. I may get one on the way home and have it tomorrow. Mmm, thanksgiving dinner on a roll.

[Queen of the Ryche]

Can't stand pumkpkin pie, so made a carrot cake. And soooo tired of the darned green bean casserole, changing it up for this dish this year:

Cauliflower with Mustard-Lemon Butter Bon Appétit | November 2006


This original take on cauliflower (the florets are thinly sliced) is equally good at room temperature.

Yield: Makes 6 servings


1 small head of cauliflower (about 1 3/4 pounds)
1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel

1 tablespoon chopped fresh parsley


Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

[Clodfobble]

It has occurred to me that this needs to be a picture thread. Everyone try and remember to take a photo of the whole spread laid out on your table, and post it in the days afterward so we can all remember just what got us so fat.

[Urbane Guerrilla]

Our Thanx-dinner will be improvised. We might score some groceries tomorrow A.M. Our car's been in the shop all week, driving our mechanic nuts. He's down to chasing an electrical short. Mechanics tend to hate finding out the problem's electrical. But without power to the fuel pump, car no go, no how.

But the pie for dessert -- that's under control.

[classicman]

Originally Posted by Urbane Guerrilla

We might score some groceries tomorrow A.M. Our car's been in the shop .

Wow, so there is a Mrs. UG?

[Sundae]

Okay, so it's not Thanksgiving here, but it is Curry Night!
I've already made potato and pea pakora's (apostrophe is allowed for clarity) and a red lentil dhaal. Tonight I'll cook either a Balti or a Rogan Josh. Both lamb and both helped out with a jar from M&S, but I do have all the spices now to start making my own from scratch. And I'm just defrosting two garlic naan.

I expect this to be the first of many.
I'm cooking again, huzzah!
(Last night was pork schnitzel with mashipots and ratatouille - the 'rents were most appreciative)

[Sundae]

Okay - soz that we didn't lay up a festive table, it's a normal Thursday night for us.
Also, I forgot until after we all were eating!

[Trilby]

k - you KNOW I'm going to ask questions!

what is elderflower presse, the Josh thing and dhaal? and didn't the british have other colonies besides India to steal food ideas from? what about, oh, I dunno, Hong Kong or something? You're constantly eating Indian over there!!!

"Let's go to Britain this summer!"

"no, I don't like Indian food!"

see? Like that.

[DanaC]

We have a lot of cantonese food over here as well.

Curry is the national dish though :P

Rogan Josh is a kind of curry. It's one of the darker, more savoury kinds. You can make it with minced (ground) meat or with diced meat, or vegetables: though traditionally it's usually lamb. Quite hot, aromatic and complex. Dhaal is made from lentils: it's a savoury, usually quite mildly flavoured, side dish that goes very well with an aromatic, very spicy curry and plain basmati rice.

[Trilby]

thanks, dana. I've never, ever had Indian food in my life though there are tons of Indians in the area and lots of authentic Indian places to eat (well, I'm told they're authentic!)

no one in my family will try Indian food with me. Might have to dive in all alone some day.

[Perry Winkle]

Originally Posted by Brianna

thanks, dana. I've never, ever had Indian food in my life though there are tons of Indians in the area and lots of authentic Indian places to eat (well, I'm told they're authentic!)

no one in my family will try Indian food with me. Might have to dive in all alone some day.

Take a leap. Indian food is one of my favorite cuisines. Experiment and don't forget the rice and naan.

[glatt]

I think I'm gonna burst.

[Juniper]

Originally Posted by Brianna

thanks, dana. I've never, ever had Indian food in my life though there are tons of Indians in the area and lots of authentic Indian places to eat (well, I'm told they're authentic!)

no one in my family will try Indian food with me. Might have to dive in all alone some day.

Neither have I, despite having worked for an Indian guy for 5 years.

Closest I got was when he forced us all to drink ginger tea one winter, saying it would keep us from getting sick. I managed to get him to stop by promising I'd drink ginger ale instead.

I'll go with you, Bri! You name the day!