Inspired by Megan's Not Martha
and Project Annie's
websites, I am re-re-re designing this site which has been under constant re-design for longer than I would like to admit, so let's get on with it. I'm just going to write about whatever Krafty Krap that I'm up to at the moment and go from there.
In anticipation of tomorrow's Thanksgiving Day celebration, I went to Central Market
, our local gourmet-ish grocery store yesterday and picked up Tom Turkey and the Liverettes for their command performance tomorrow. I got a 12 lb fresh turkey and some extra turkey livers to make turkey liver pate with. I know, I know, a lot of people aren't crazy about pate or liver, but this stuff is good. Granted, pate is an acquired taste. My stepmother and her mother before her used to make turkey liver pate every Thanksgiving, so it's just something that makes it more Thanksgiving-ey. Here's my method.
What else is on the turkey day menu you ask? I'm a traditionalist when it comes to holiday meals, so all of the standard food from my childhood will be included. We'll have cranberry sauce (from scratch, it's better and super easy - just cranberries, sugar and water, directions are usually on the bag of berries and it's so fun - OK, shows how lame I am - when the berries pop as the mixture boils) mashed taters, gravy of course, I like to use Alton Brown's method
of gravy making - it's a little more work because you make a roux to thicken instead of using traditional (at least in my family) cornstarch or flour, but it tastes better. We also brine the turkey
a la Alton Brown. There will also be the traditional pumpkin pie and real whipped cream. I do the pie from scratch too, the pie "guts" anyway, I use a real pumpkin which I bake in the oven to get the pumpkin goop. To prove I'm not crazy or a Martha Stewart wannabe, I use plenty of convenience products too - refrigerated pie crusts, brown and serve rolls (it's what grandma always had), Pepperidge farm stuffing stuff - I add sauteed onion, celery and mushrooms, and we're also having a French silk chocolate pie from Marie Callender's. If you've never had one of these pies, I highly recommend that you try it. It's a chocolate cookie crust, with yummy, rich fluffy chocolatey goodness inside. Oh and there's also the standard green bean casserole, I'm not so crazy about it, but my guy likes it a lot, speaking of him, he will make delicious caramelized onions. He uses those little onions that come in a jar - Aunt Nellie's brand is what we get here - and sautes them in a pan w/butter and a little sugar, after a while they start to carmelize and get this delicious brown coating - they are heavenly! OK, I'm drooling on myself now, better get away from the keyboard and find some lunch!!