Wednesday, November 19, 2008

Let the Feast Begin

The eating season is upon us. As the roommate so aptly pointed out the other day, the holidays aren't sneaking up on us, they're roaring on by. I'm not sure how it is for the rest of you, but for me it seems like I start eating on Thanksgiving and don't stop until after New Year's. Not that there's anything wrong with that, or anything.

This year I will be attempting to cook an entire Thanksgiving dinner. I like to think that my cooking skills have improved greatly over the last few years, but the thought of a full blown holiday meal is a little daunting.

I've been looking over some cooking magazines and scouting out recipes online. Waht can I say, I obsess about things, and this has given me something to obsess about. Also, it's a good excuse to spend an entire day cooking, which is something that I actually enjoy doing. I've got most of the menu planned out. This is what I have so far.
  • Roast turkey - Duh!
  • Turkey gravey with truffle oil - I've never used truffle oil, but it sounds intriguing despite the fact that many chefs think the stuff should be banned
  • Mashed potatoes - Again, duh!
  • Bruleed sweet potatoes - I got this recipe from Cooking Light. It is absolutely delicious.
  • Sauteed brussel sprouts with leeks - Yum! I've made this for a few formal meals. It's good. Trust me
  • Some other form of vegetable - Possibly peas and pearl onions, or possibly green beans. I'm open to suggestions.
  • Stuffing - This will be a mix. Let's not get too crazy with the cooking. Most of the stuffing recipes I've found seem overly complicated for what you get. And I don't even like stuffing.
  • Cranberry sauce - From the can, just like mom used to make.
  • Rolls - Store bought. My baking skills leave something to be desired. If I'm feeling frisky, I might break out the Bisquick.

On a related note, I went to a free cooking workshop offered by Williams-Sonoma. The work shop was on cooking side dishes. On the plus side, it didn't turn into an hour long sales pitch. With that said, I was disappointed in the class. It was way more basic than I had anticipated. Williams-Sonoma is a high end kitchen store. I would assume that people who shop there know how to blanch vegetables, otherwise, what the heck are they doing with all of their overly priced gadgets and gourmet ingredients?

Next week's workshop is on pie. I haven't decided if it's worth going. On one hand, I already know the basics. On the other, I am pie crust impaired. Seriously impaired. Even when I follow the recipe exactly. I can make a pretty decent pie filling, but I have to get a pre-made pie crust. It's a tragedy, I know.


Yomper said...

I grew up listening to my mother attempt to roll out pie crusts. That's how I was introduced to profanity as a stress reliever.

BlueMule said...

Talk to Jenn about pie crusts. She has them pretty solidly nailed down.