Pan seared duck breast in a spiced currant gastric (<— that’s what it says on their online menu - I think they mean “gastrique”), with sweet potato mash and brussels sprouts at Green Square Tavern. I love this dish, and the fact that they always let me substitute raw spinach or arugula for fries on my kid’s burger. I know it’s odd that he prefers spinach or arugula to fries, but he does. He’s a strange and wonderful child.
The kid got this huge bunch of lacinato kale for Halloween from our upstairs neighbors. It was from their garden! Awesome neighbors!!!!!
I sent up some short ribs that I was making that night, and they sent down some roasted beets! Have I mentioned that I LOVE THESE PEOPLE?! OMGz! So, I added their beets to my meal of short ribs, marrow bone (both from Dickson’s) and arugula.
Pork loin from this recipe, with a chervil garnish. I decided to take a picture of our family table, so you can see that all of these neatly cropped photos of my plates are usually amidst the chaos of our project/meal table (Chinese homework, playing cards for poker, books, note pads etc.), which is why I take so many photos on my kitchen counter (white background photos). In this meal, we had Dickson’s Farmstand pork tenderloin, side of squash, and in the little bowls off to the side, fresh, homemade applepearsauce (see my last post), and a sweet potato mash. I went a little orange-vegetable crazy here.
Apples and pears from Gorzynski Ornery farm (best tasting apples and pears at the Union Square Farmer’s Market!) made into applepearsauce. I just slice up the apples, cook them in a hot, covered skillet over medium heat with nothing else in the pan. They should make their own juice, but you need to watch that the heat is just right so they sweat (I don’t know if that’s the right term), but don’t burn. Keep cooking and uncover the pan when their juices are boiling and the fruit is getting soft. Let the liquid reduce until there’s almost none left and it just starts to caramelize on the bottom of the pan. Then, let the fruit sit in the pan, off the hot burner for a little while, and that brown stuff will stir right in. I then blend up everything with a hand blender. With no other ingredients (god forbid you add sugar or sweetener to applepearsauce!), this will be one of the most amazing things you’ve ever eaten. Can be stored in a covered glass container in your fridge for like, a week and a half! Great on pork! Add to grain free muffin and grain free pancake batters! Eat on its own! This is perfection on a spoon!
And now back to our regularly scheduled meals… this breakfast was from 10/27/13.
SCD-legal, grain-free plantain pancakes on the right, wheat/buckwheat/oat flour pancakes on the left… the bacon brings us together. When I make a ton of pancakes, I store them for breakfast during the week (they’re amazing when they’re heated up in the steam oven). In the bottom photo, you can see how I did up my pancakes — with artisana coconut butter , banana slices, pomegranate seeds and raspberries from Berried Treasures farm. I couldn’t believe they had raspberries this late in the season! Insane! Insanely good!
NOTE: The storage containers are from this Pyrex rectangular storage set, which is perfect for maximizing space in your refrigerator and freezer (and you can bake in them!). And, look at how well my dumplings fit in them (it’s about halfway down the post). I seriously love those storage containers. Someday, I’ll post photos of my fridge, so you can see how much I can pack away with those babies! LOVE!
Once the bone stock is made, it’s time for a post-game Thanksgiving wrap up. These notes are more for me than they are for you.
Nobody likes dark meat except me. I should not make a full bird next year.
You can loosen badly burned cranberry sauce off a glass pot by boiling baking soda and water in the pan.
Best mashed potatoes - Cook’s Illustrated Science of Good Cooking p.237 “Classic Mashed Potatoes” - make sure to boil potatoes whole. I used 3 lbs instead of two. Good amount for next year.
Instead of having sweet potatoes, make squash or pumpkin soup.
Buy haricot verts at the market early. There may not be any Thanksgiving week.
Use half the bread, but all of the sausage, egg, milk, onions and stock in the stuffing next year. Celery and parsley are a must.
Definitely make soup, cranberry sauce, butter fried sage (for on top of the soup) at least one day before. Also, pre-cut all crudite the night before.
Healing Home Foods mixed nuts were awesome. Get those again and make sure they’re out when guests arrive.
Start bread between 7-9 p.m. on Wed. Put covered bread batter in dehydrator overnight to ensure consistent rising temp. Make one bread for cheese board and make one for dinner. Make sure bread is done by 1 in order to leave steam oven open for keeping dinner foods warmed.
Whew! All went well, and the company was great! Yes, I did grab a turkey leg (and thigh), and looked like a damn fool eating it. (I totally went Henry VIII on it.) But that’s how I roll. Happy Thanksgiving!