The Game - Bring It!

This photo will have to suffice for now, as soon I'll be too busy eating and drinking and drinking and eating. Right now, the turkey is in the oven stuffed with a lemon, a clementine and an onion, slathered in olive oil, salt, pepper, rosemary and thyme. The apple sausage stuffing is done, as is the apple cranberry crisp. The cauliflower and celeriac are on deck to be steamed and pureed. The turkey stock is waiting in the wings, so to speak, for its role in the gravy. And the cabbage is waiting patiently to be quickly sauteed in a vinegary brine, like a quick sauerkraut.

The fire is roasting away, while outside the fog and drear are shrouding the trees, making us that much more cozy inside. Contented sigh.

Post Script:


Fresh sauerkraut! I loved it. Steve was on the fence. Some people can't fathom sauerkraut for Thanksgiving. My dad begs to differ. He has a thing for turkey and sauerkraut.

Half of a large head of cabbage, sliced fine
Put in a glass bowl, add a tbsp. of sugar and a teaspoon of kosher salt, 1/2 cup of cider vinegar and 1/2 cup of water. Toss well and let sit for about an hour or so. The cabbage should wilt and release water. Then put the whole bowl, water and all, in a heavy pan and simmer until the liquid boils down a bit. While it simmers add a 1/2 tsp of celery seed.

Best turkey I've ever made I think!

Pork Chops with Curried Honey Glaze and Mashed Cauliflower

This was incredible. Any non-cauliflower-eater will suddenly turn believer. The pork chops are glistening, beautiful and addictive. And best of all, this quality meal will set you back a half hour. This is why I don't go out to dinner, aside from not having the money to spend. I can make a better meal at home. Thanks go out to Eve for this recipe; I'm just the messenger!

Mashed Cauliflower:

Put about 3 inches of water in a pot and add cauliflower cut into pieces. Steam until very tender, put in a processor, add salt and pepper and greek yogurt. Add about 5-6 tablespoons, but you should
taste each time before adding more, it can get very tart. Chopped chives optional, but recommended!

Chops:

1/4 cup Honey
3 Tbsp. red wine vinegar
1 1/2 tsp. curry
3/4 tsp. cayenne pepper
1/2 chicken broth

Preheat oven 400. Whisk all ingredients in a bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium/high heat. Add pork, saute until brown on all sides. Brush pork with honey mixture.Transfer skillet to oven and roast pork for about 10 min depending on cut or thickness, until it's how you like it. Make sure to turn pork over and brush again about midway through. Transfer pork to a plate and add remaining honey mix and broth to pot. Boil over high head until reduced about 5 min. Whisk it the whole time if you can. Add salt and pepper to taste and strain it if it's too chunky. The sauce will reduce and turn into a beautiful glaze.

P.S. I had been thinking of cauliflower lately; the farmer's markets were full of gorgeous heads, all different colors, and I was wondering, why don't I like that?? Apparently, cauliflower was one of the big Hudson Valley crops. I couldn't resist these beautiful cheddar cauliflowers--two little heads for a buck a pop. Next up on my list: this recipe from the Times for cabbage. I have a huge head in the fridge and don't want another slaw or saute. Sounds perfect! (Upon closer inspection I realize, of course it'll be good, there are only two sticks of butter in it! Leave me a comment if you have a better cabbage recipe.)

Hungarian Cabbage Strudel