liamsaunt

So....did you survive? I hope so! No pictures from my Thanksgiving, but I can report that my father enjoyed the horrifying blueberry, cheese, and sausage bread dressing I linked to earlier in the thread. Nobody else was brave enough to try it. My biggest problem this year was the mashed potatoes! My CSA gave me eight pounds of "mashing potatoes" on Monday. They looked different from the potatoes I usually cook with, but I just proceeded with my usual method: boil whole and unpeeled, run through a ricer, season and stir with melted butter and hot milk. This time, when I ran the potatoes through the ricer, they came out grainy! I have NEVER had that happen before. After trying a few different things to get them smooth, I ended up beating in more butter and pushing them through a tamis. WHAT A PAIN!!! Luckily my niece helped push about half of them through. We were rewarded with very smooth and silky potatoes, but I will not be mashing the remaining ones in my pantry!

Sear roasted ribeye steak with chive butter, spinach, baked pasta with truffled duxelles sauce, and stuffed winter squash from the winter squash cook-off thread.

Here's the pumpkin stuffed with everything good, fresh from the oven. The stuffing expanded and pushed the lids off, which turned out to be a good thing because we all liked the crispy top part the best. Overall, it was quite tasty but I think the filling could benefit from some sautéed leeks or onions in addition to the garlic that is called for.

Haha sorry! It's a common seasoning here in the states. Basically, it's all the seasonings that go on an "everything" flavored bagel. So, black and white sesame seeds, dried minced garlic, dried minced onion, and salt. It typically has poppy seeds mixed in also, but I didn't have any in the house.

I get these in my CSA sometimes. I find that although they are not that much sweeter than a butternut, they have a more pleasing texture. They are less watery. I guess. Plus, they are the perfect size for serving half to each diner. Right now I have a bunch of different winter squashes and potatoes in storage from my CSA: I store them in my pantry in a big wooden box I filched from my husband's wine room. It has four compartments, and usually my various squashes and potatoes slot neatly into it so I can see what I have at a glance. Right now I am overrun. I am cooking the orange one and maybe one of the green speckled ones tonight using this recipe: pumpkin stuffed with everything good

Tuna coated in everything but the bagel seasoning and seared, vegetable noodle stir fry.

Loaded potato soup with spinach added so we could pretend it was somewhat healthy.

We have a bunch of winter squashes in from my CSA right now, so Thursday night I roasted a few, then mixed the squash with spinach, garlic, onion, and various cheeses, stuffed it all back into the squashes, and baked them. Flatbreads last night. Wild mushroom Carbonara

I checked my CSA newsletter; sometimes they call it loose curd and sometimes sprouting late harvest. It looks like the cauliflower in the video @heidih posted. The flavor is the same as regular cauliflower. Last night, crispy broiled gnocchi with burst cherry tomato and pesto sauce with mozzarella

Miso broiled salmon with roasted loose curd cauliflower and broccolini, coconut brown rice with ginger.

Coconut curry pollock.

This year I am cooking everything and bringing it to my Dad's house, about 20 minutes away. His kitchen is small and he hates the smell of roasting turkey (though he likes to eat it), so it will just be easier to cook everything here. We lost my mom a couple of weeks ago, and she was always my co-cook for Thanksgiving dinner (all large family dinners, actually), so it's probably going to be a lousy meal anyway. I'm just making what my Dad asked for, and am bringing a bunch of Tupperware to package up the leftovers for him to freeze and reheat for future dinners. All are repeats from prior Thanksgivings. roast turkey and gravy traditional bread stuffing mashed potatoes cranberry sauce cauliflower gratin butternut squash puree pumpkin cheesecake And inexplicably, he also wants this horrible-sounding dish that Taste of Home had apparently dubbed the "recipe of the year" in some article he read online. Whatever. I will make it and leave it at his place for him to enjoy (or not). My Dad and his computer are a dangerous combination sometimes. sourdough sausage and blueberry dressing

Vegetable soup with a chicken stock, parmesan rind, and carrot juice base. Veggies were more carrots, fennel, kale, and spinach. I added some anellini pasta and parmesan cheese to bulk it out. Everyone joked that we were eating a healthier version of spaghettios.

Tuesday night, fish and chips. I would have loved Ann's thick and luscious-looking halibut. This was flounder from my fish share. I would not normally use flounder to make fish and chips, as I think it is too thin for frying, but my nephew is home this week and the only way he eats fish is fried, so fish and chips it was. Last night, ground chicken tacos with rice and beans

I was so intrigued by Turkish Delight as a child after reading that book. I too thought it would be pillowy, and it certainly had to be more delicious than any other candy I had ever dreamed of! Then I finally got my hands on some and tried it. I thought it was terrible!!! Rose flavored jelly with pistachio nuggets in it? What? I could not believe that something so unappealing would make Edmund behave the way he did. I've tried it a couple of times as an adult, and I still don't like it very much. Last night, fish and chips, fries, onion strings, and cole slaw

@liuzhou I hope your stay is short and you are feeling better soon! The food this time looks so much better than what is available in hospitals around here.

Miso salmon with roasted radishes, spinach and rice

Grilled pork country rib chops, mashed potatoes and roasted kale

Chicken banh mi

Spaghetti with peppers and fried egg

Teriyaki salmon, rice, roasted broccolini and cauliflower, and stir-fried assorted greens in a spicy garlic sauce to clear out the crisper drawer (napa cabbage, bok choy, choi sum)

Somewhat along the same idea, and probably inspired by her endeavors, I once cooked every recipe from every issue of Fine Cooking magazine that was published in that one year. The magazine was having a Cook the Issue contest, and I took it a wee bit too far. That was at least 10 years ago (probably more), and my husband still mentions it from time to time (not in a fond way). Some of the desserts were really amazing, including a delicious pumpkin brown butter cake and a huge croquembouche, but we are not a dessert family, so I've never made them again. I do still use the salmon burger recipe they published that year, but that's the only one that has stood the test of time for us.

The flavors did work together. It was very different, but we all liked it. We all thought it could have used a little more salt, but that was a misjudgment on my part when cooking it. Last night, yellowtail flounder roll-ups with leeks, spinach, and carrots in a ginger-carrot-coconut-lime broth, with cilantro and peanut garnish and rice to soak up the broth.

Chicken parmesan with ziti

I used to love to go to Wanamaker's as a kid! They had a train that went around the ceiling of the toy department that you could ride on while your parents went Christmas shopping. You could look out the windows for a birds-eye view of all the toys and decide what you wanted to ask for on your Christmas list that year. It was great. I don't remember the restaurant. I probably wasn't well-behaved enough to be allowed to eat there 🤣 Anyway, this restaurant sounds terrible. I do have some RH glass fronted bookcases in my home and they are very nice indeed, but I would not even think of going their store to eat. RH doesn't even sell kitchen furniture to my knowledge. Dining tables, yes, but not anything for the actual kitchen.