Thursday, November 23, 2017

Thanksgiving 2017



Salade de Mâche et Roquette avec Betteraves

Capesante di Tacchino con Pancetta ed Erbe Aromatiche
(turkey scallops done in the fashion of Shane's Roasted Rolled Turkey Breast with Pancetta and Herbs)
with its sauce
Wild Rice Braised with Mushroom Duxelles
Cranberry-Port Relish
fruit salad

camembert with sliced baguettes

Moulin à Vent

Libby's Pumpkin Pie

Started off a bit of a disaster. Ed was in charge of the flower arrangement. He overfilled the ring and set it on the table. Where I discovered it sitting in a damp place on the table cloth. Went to move it and sloshed water all over the place. Unset the table, wiped up with the tablecloth, found another table cloth, and reset. To discover that a salad fork was lost in the process. Sigh.

For a starter, we did it the easy way with an old favorite, Lamb's Lettuce with Beetroot (BEFCC, p32). I had thought to do something else, but Ed suggested this salad, and I still had a bit of dressing left from the last time we served it.


For the main, I had thought to make some French-ish turkey scallops with a nice gravy, but then thought I could pretty easily make Shane's Arroso di Tacchino con Pancetta ed Erbe Aromatiche, rolling the good stuff (a paste of sage, rosemary, garlic, anchovy, lemon peel, and olive oil topped with pancetta) into turkey scallops rather than a turkey breast.


Served this with Wild Rice Braised with Mushroom Duxelles (Way, p331), a yummy fruit salad made by Ed (apple, pear, banana, red currants, raspberries, blackberries, and walnuts from our tree). And my old Cranberry-Port Relish (MC), still good.


The turkey rolls were really yummy. The big roll is more impressive, but the mini rolls are pretty darn good.


Then a bit of camembert.

Then some classic pumpkin pie following the Libby's can recipe. With a bit of cream, not whipped, just cream. I made the mistake of cutting the pie into eights rather than sixths. In the end we were piggies and ate another piece each. Half the pie gone.


All was yummy, but we still haven't found the missing fork.

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