Status update
finished:
- cranberry sauce (homemade) and cranberry sauce (procured, canned)
- plantain stuffing
- pumpkin and butternut squash (adaptation) soup
- baked apples (currently in oven)
- cornbread baked and crumbled ready for cornbread stuffing
- cornbread stuffing
- green bean casserole
The glories of the interwebs have provided me with various ingredients peculiar to Thanksgiving, such as the Ocean Spray Cranberry Sauce, Libby's Canned Pumpkin, and of course French's Fried Onions. Like July 4th, which is sponsored, you will recall, by Old Navy ("oh say, can you save..."), Thanksgiving is branded by French's, Libby's, Ocean Spray, Kraft (for Stove Top) and of course Pillsbury, the geniuses who invented easy to roll out, guess-free crusts. We love those guys. Despite their corporate greed, destruction of America's small farms, over use of high fructose corn syrup, and the like. I mean Stove Top people!
The interwebs also provided me with every recipe with the exception of Jackie and Tim's apples and the phronesis on Liz's pumpkin soup (which she has beautifully adapted from the internet, by the way), and Sam's family cornbread stuffing (which they call dressing, but what can you do?).
I found it fascinating that so many people post their family recipe on line, and even better that the subsequent "ratings" involve really helpful discussions of what worked and what didn't. So you get the phronesis through the web. Who cares if we're bowling alone? We're cooking together!
PS: I also found a site for Dad and engineers everywhere: Cooking for Engineers. I love the charts.
3 comments:
I have a kick-ass butternut squash soup recipe for you -- if you don't mind losing the pumpkin. Remind me to send it if I forget...
indeed one would have to lose the pumpkin here, as it's tough to find either canned (tinned) or fresh pumpkin, so yes, send away!
The soup was a big hit--it's always good to have something semi-healthy before digging into the carb-fest that is Thanksgiving...
Here 'tis:
Start with:
2T butter
1 large chopped onion
2 chopped celery stalks
Melt butter in stockpot, saute veges over medium heat for 5 mins
Add:
6 cups stock (chx or vege)
a 3-inch parmesan rind
2 bay leaves
Bring to boil, lower heat, partially cover, and cook for 15 minutes.
Add:
About 3 lbs. butternut squash (2 big ones), peeled, seeded, and cut in 1/2 inch cubes. That's 1.25 cm to you. Right?
Simmer uncovered for 15-20 mins.
Remove parmesan rind and bay leaves. If you eat the parmesan rind right away, while it's still half-melted, it's quite tasty.
Puree about 1/4 of the soup until smooth, then return to pot.
Add:
1/4 c. grated parmesan (or more, to taste)
3 fresh sage leaves, diced
1 t salt
1/4 t nutmeg
1/4 t black pepper
1/4 t cayenne
Serve, garnished with chopped parsley.
I should note that this is lightly adapted from the Daily Soup cookbook: they want less cheese and less cayenne, but really, why make life boring? Personally, I add more of both at the table anyway.
Tasty, tasty. And unlikely to be stolen off the kitchen counter by one's dog. Not that any of mine would DREAM of counter-surfing the chicken carcass while the humans were distracted....
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