November 21, 2011 § Leave a comment
Thanksgiving is right around the corner and for the first year ever, I am cooking for my family in New York City. Having already made two trips to Whole Foods with another planned to pick up the turkey, I *think* I’m in a pretty good Thanksgiving place prep-wise. The execution, of course, is yet to be seen.
Since I will only be cooking for my mother, sister and Rupert, I’ve tried to scale back on the quantity of dishes paring out those things we find somewhat superfluous to hone in on the big ticket items. During this process, I definitely did some nerdy thinking about optimizing utility, marginal returns, etc. putting my degree in economics to good use. Also taking into account tastes and preferences, I’ve strategically omitted some of the traditional thanksgiving dishes that somehow have never caught on in my family. Stuffing, sweet potatoes, cranberry sauce, pumpkin pie? No thanks. Call us weird but that’s just how it has always been. That being said, I didn’t want to forego some of Thanksigiving’s traditional flavors, so I’ve incorporated them here and there in the menu below:
Torrisi’s turkey sandwich definitely ranks among the best I’ve ever had, so I’m looking forward to seeing how well I can recreate the incredibly moist, flavorful meat at home. The breast is also a nice alternative to an entire turkey when only feeding four people.
Baked Gruyere Cheese Grits
While grits on the dinner table may seem unconventional, to Southerns it should make perfect sense. Basically grits are just another carbohydrate that is conducive to adding obscene amounts of butter and cheese. What’s not to like?
Balsamic Brussels Sprouts
My favorite brussels spouts of all time. I have my friend Lauren to thank for introducing me to this recipe.
Sweet Potato Biscuits
While I love a good s’more and realize this may be an incendiary statement, I believe marshmallows have no place on the dinner table. Hence, in place of sweet potato casserole, I’ve snuck the tubers into biscuits instead.
Cranberry Upside Down Cake
I made this cake for Christmas this year, and as I’ve come to expect from Smitten Kitchen, it was incredible. The perfect balance of rich and tart and deceivingly elegant for how easy it is to make.
And there you have it. Expect a full report next week! In the meantime, a Happy Thanksgiving to all!