Wednesday, December 07, 2011

Cooking At Thanksgiving

Although we were invited out to dinner at Rue and Annie's for Thanksgiving, I wanted to cook a few things too. I roasted a turkey with cornbread dressing, and made pumpkin and apple torts.

Ruhiyyih and Matt were visiting a few days, so we enjoyed Thanksgiving multiple times, always grateful for the opportunity to enjoy good food with our children.


I made polenta, stirring it into a thick texture, seasoned with fresh parmesan, garlic and herbs.
The polenta is spread onto a stone, spread out flat, then allowed to set overnight. It hardens, then is ready to cut and fry in olive oil. I served it for breakfast in an eggs-bacon-and tomato casserole.

During the week we enjoyed many leftovers, including asparagus in a salmon stirfry.

These salmon-feta-spinach sandwiches were served with a vegetable rasam flavored with our wild huckleberries. They give the soup a deep color and add just the right sweet-sour counterbalance to the spices.