Thanksgiving Part One: Starters

I hope everyone had a wonderful Thanksgiving. Ours was a tremendous success (despite the 7.5 hour drive from DC to NJ). Since we were arriving in NJ on Wed. night, I had to do some of the Thanksgiving preparation in DC on Tuesday evening and bring it along with me. My sister and I prepared the sweet potato casserole and butternut squash soup in advance. Similarly, my mother prepared the stuffing in advance and went to pick up the turkey on Wed. Thursday morning, we woke up at 7 am to get ready for the meal. I will organize my posts around the meal, starting with the starters.

Appetizers

Our family friends (a family that comes each year to Thanksgiving) brought over the appetizers. A fantastic collections of Mediterranean favorites: hummus, pita, stuffed grape leaves, eggplant salad, and chickpea salad. We also had a soft brie, Havarti, and cheddar cheese with crackers and grapes. We started snacking at 2:30 with the arrival of our first guests.

Soup

After the finishing touches on the turkey, gravy, and salad as well as debate, discussion, and catching up, we moved to the table and served the soup. The soup was a butternut squash soup I prepared in advance in DC on Tuesday. The recipe for Butternut Squash Soup came from Flavor Diva, and is available here. I tripled the recipe and had a bit of trouble, when I tasted the soup-- it tasted more like garlic than like butternut squash! Turns out that the squash I used were not very flavorful, while the garlic was strong. I had to throw away 1/3 of the soup and replace it with two new butternut squash and an apple. After adding in these additional ingredients, the soup turned out wonderfully.

Salad

I made this fall salad last year as well. It is delicious and a good compromise because the recipe I had picked out for this year had goat cheese in it (which my mom is convinced she won't like). While I am going to work on the goat cheese with my mom over the next year so that we can hopefully have it next time, this salad with candied pecans hit the spot. I tripled the recipe for a ton of salad!

Fall Salad (from the Food Network)

What You Need:
- 2 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 1/2 cup raw pecans
- 1 small shallot, finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons maple syrup
- Kosher salt and freshly ground black pepper
- 1 head endive, separated leaves
- 2 hearts frisee, hand torn
- 1 large radicchio, torn leaves
- 1 red pear, sliced
- 1/4 cup shaved Parmesan

What You Do:

1. To make the candied pecans, set a nonstick pan over medium heat.

2. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute.

3. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
4. Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl.

5. Slowly drizzle in the olive oil while you whisk to emulsify.

6. Add the maple syrup and season, to taste, with salt and pepper.
7. Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing.

8. Top with shaved Parmesan and candied pecans.

Eating Animals

I just finished Jonathan Safran Foer's new book Eating Animals. I picked it up on Sunday morning after a trip to the Dupont Farmer's Market. I finished it in just three days (Sunday afternoon and after work Monday and Tuesday). I couldn't put it down. Jonathan's use of language, straightforward description, and incredible personal narrative is compelling and impactful. He provides enough details to make you uncomfortable but, as he mentions in the beginning of the book, are conservative. While I already knew much of the information he outlines regarding animal processing methods and abuses, the book made my stomach churn.

Jonathan probes the reader with very pointed philosophical and personal questions. He challenges readers to look at their own stories (which define our identities and relationships) and evaluate what our dietary choices mean. He asks how our dietary choices define us. He argues that choices about what we eat and how we eat it matter most. The voice of his grandmother, a Holocaust survivor, echoes throughout the book, “If nothing matters, there’s nothing to save.”

This is an important book to read. I am going to read it again, more carefully, so that I can really evaluate what Jonathan has written.

Ultimately, however, the solutions he offers to the host of issues and complexities he presents regarding eating meat, current animal agricultural methods, and the factory farming industry revolve around personal choice, specifically, vegetarianism and veganism. He writes, "It might sound fantastic, but when we bother to look, it's hard to deny that our day-to-day choices shape the world." I agree with Jonathan, individual choice is important. It does matter.

But, how can we confront the overwhelming economic, political, and social forces presented in the book? These forces remain unknown. Also, Eating Animals introduces different characters, many entrenched in the fight against the factory farm, but how can they work together when they do not agree on the end goal nor the means? Goliath is poorly defined but omnipresent; David is splintered and may not be equipped for the fight.

Personal choice is only a part of the solution. Political advocacy and social change are needed on a much larger scale. But with what goal and how do we get there?

Jonathan argues that his book is “an argument for vegetarianism, but it’s also an argument for another, wiser animal agricultural and more honorable omnivory”. What he means by “honorable omnivory” is presented mainly in anecdotes about the few “compassionate” and “sustainable” farmers left in the United States. I am left wondering how this is possible and what steps need to be taken to get there.

Read this book. I’m going to read it again. I have not yet decided on what his challenges mean to me.

Barbeque Meatloaf

In testing recipes for Thanksgiving sides, I also decided to make one of my cool weather favorites: meatloaf. The recipe I use is adapted from Paula Dean's Barbeque Meatloaf. It is fantastic, moist, and homey. I'm going to be eating it tonight with my Thanksgiving butternut squash soup and brussels sprouts hopefuls (recipes to come with later Thanksgiving prep posts, after I know that they are a go).

Here is the recipe that has worked for me whenever I need a good comfort food:

Barbeque Meatloaf (adapted from Paula Dean's)

What You Need

- 1 pound ground beef
- 1/2 pound ground turkey
- 1 cup bread crumbs
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 egg, lightly beaten
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 (8-ounce) cans tomato sauce
- 3 tablespoons vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 cup water, to thin sauce if necessary (I very rarely use this)


What You Do

1. Preheat oven to 350 degrees F.
2. Saute chopped onion and bell pepper for 5-8 minutes. Let cool for a couple minutes.
3. Mix together the beef, bread crumbs, onion, bell pepper, egg, salt, pepper, and 1/2 cup of the tomato sauce.
4. Form this mixture into a loaf and place it in a shallow pan.
5. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick, which it rarely is).
6. Pour this sauce over the meatloaf. (This will look pretty scary. The meatloaf is swimming in the sauce, but don't worry! It will absorb and the sauce will no longer be there at the end.)
7. Bake for 1 hour, basting every 15 minutes with the pan juices. If there still are a lot of juices and sauce, let go another 15 minutes.
8. Enjoy!

Leftovers should be eaten on English muffins for a fantastic sandwich. Yum.

Thanksgiving Planning

With less than two weeks before Thanksgiving, my mother and I are in prep mode. I ordered the turkey and now we are sharing recipes and discussing the menu. Appetizers and wine will come from the guests. Pies this year will come from a nearby farm market (pumpkin and multi-berry). Although I am tempted to make my own pumpkin pie again this year (it came out really well last year). My mother always has a great strategy to cook the turkey and stuffing (there always needs to be traditional items on the table).

Otherwise, the remainder of the meal is open for discussion. My ideas so far:

Soup: Butternut Squash Soup (with apple)
Salad: Asian Pear and Arugula Salad with Goat Cheese
Side 1: Sweet Potato Casserole (with pecans and marshmallows)
Side 2: Brussels Sprouts with Toasted Hazelnut Butter
Cranberry: Honey-and-Spice Cranberry Sauce

After a lot of reading and searching, I have the recipes picked out. I sent them over to my mom and sister for review. Most of the above are new to me with the exception of the sweet potato casserole. I have two potlucks coming up in the next week, and hope to have some friends over for dinner as well. I will attempt to do a trial run of most of these recipes before the big day. As I cook and finalize the recipes I will use, I will be sure to share.