Thanksgiving Recap 2011
A recounting of our 2011 Thanksgiving dinner, and a few of the best recipes from it.
Tag Archives: sage
Gift-Wrapping
Prosciutto-roasted pork with corn pudding in acorn squash boats: an easy and elegant autumn meal that would be perfect for either company or a quiet family dinner.
Conundrum
An oddity of a meal---whole chicken braised in milk with lemon zest, sage and cinnamon, with rice to absorb the curdled sauce. It may not sound appetizing, but the flavor and tenderness of the meat…
Paydirt
Tucking golden beets into a creamy porcini mushroom risotto with sage-buttered salmon was an excellent way to acclimate my palate to their earthy flavor.
Feeding My Bread Fiends
Prosciutto-wrapped salmon was the main course, but hearty white bean ragout and home-baked bread stole the show. A drizzle of balsamic reduction ties all the Italian elements together.
Big Boy Meatballs
This has become my basic meatball recipe for serving over spaghetti, along with any number of flavor variations.
Grilled Leg of Lamb with Caramelized Lemon Jus
A boneless leg of lamb is butterflied, stuffed with lemon, garlic, sage and pancetta, then grilled and served with a splash of caramelized lemon jus---perfect for serving to the in-laws on a summer evening.
Chicken and Wild Mushroom Pasta
Every time Jeremy comes with me to the farmer’s market, we go home with bags of wild mushrooms from a stand called Rainforest Mushrooms. Usually we get the variety pack, which includes small bags of…
Thanksgiving 2007 Debriefing
An overview of our Thanksgiving feast, from brining the turkey to dishing up the fixings.
Golabki
Polish cabbage rolls stuffed with pork and served over mashed potatoes with a creamy paprika-tomato sauce.
The Incredible Edible etc.: Turkish Eggs
My introduction to the savory applications of yogurt: Poached eggs over a creamy, garlicky sauce, all drizzled with brown butter infused with sage.
Veal Saltimbocca alla Romana
I made veal saltimbocca for dinner tonight with three veal cutlets. I had a partial package of prosciutto leftover, so it was a good opportunity to use it up. I also did two sage leaves…
Pizzoccheri
Homemade buckwheat pasta baked with potatoes, fontina, and jewel-colored Swiss chard stems for a surprisingly meaty vegetarian dish.