Wednesday, December 13, 2006

Tahoe Tday Foods

Despite the fact that I slaved over a homemade caramelized shallot and port cranberry sauce (ok, slaved may be a bit of an overstatement), I've been repeatedly informed over the years that Thanksgiving would not be Thanksgiving without the perfectly shaped canned cranberry jelly.

Naturally, we only have documentation of the canned stuff. Really, I did make the real thing! And it's all I ate, too!!

Pecan Popovers with Parsley & Thyme - These were more popunders than over. I had forgotten to bring muffin trays with me to Tahoe, so our bright, resourceful sous-chefs put together a plan that involved oven-safe mugs. It worked well enough that we ended up with tasty bread like rolls, but not quite well enough for them to work as popovers.

First thing I did when I arrived in Tahoe on wednesday night was start brining the turkey. I normally do a brine that involves some sort of sweetener (honey, maple syrup, molasses) but this was the first year that the brine was just salt water, black pepper and herbs. I then rubbed herb butter under its skin before roasting. The bird was quite tasty, very juicy and flavourful.

This recipe was originally supposed to be glazed carrot ribbons, but the baby carrots were so cute and fresh looking, I had to do that instead.

The carrots were boiled briefly then glazed with melted butter, orange juice and seasoned with salt and pepper. Some chopped parsley for garnish and they were ready to go.

1 comment:

zizou from Djerba said...

The carrots on the picture reminded me Ommok Houria ! A Carrot Salad made in Tunisia ( mix : boiled carrots, crushed garlic, Harissa, Olive oil..)