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.
posted by Bonita @ 9:16 AM
2 Comments
2 Comments:
You should make a cookbook for all of the great looking food you cook. Your thanksgiving sounds like a good time.
I'd have to say that one of the best cups of coffees I've ever had made JUST FOR ME, was made beside a rocky coulour (sp?) on the side of Piegan Mtn. in Glacier Park. As we descended from the summit and negotiated the most dangerous rockfall area, a friend asked me what I liked in my coffee. I said, "cream and sugar." He produced a small backpack stove, a stainless steel cup, and a match. In 15 minutes I had a hot, fresh cup of coffee in an environment that, perhaps, nobody ever had a fresh cup of coffee. Wouldn't it be something if everyone who offered to cook or make coffee for someone decided to make the occasion something to be remembered forever?
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