Is it November already and time for In My Kitchen? This post is part of a compilation of records of kitchen events from the last month. Here’s the fun part, the kitchens are all over the world. Bloggers from both the northern and southern hemispheres take part. You can read the other posts at Sherry’s Pickings, the link is here. You will learn about new kitchen gadgets, recipes, unusual ingredients, wine, cheese, and chocolate…need I say more?
The holidays are approaching way too quickly. I am starting to think about my contribution to Thanksgiving dinner. It’s a day that celebrates friendship and family, one that has more meaning to me than Christmas these days. After the last three years, I value and appreciate my close connections to other people (and furry friends) even more. Thanksgiving is less commercialized (unless you count the frenzy of Black Friday). For years I hosted Thanksgiving, but as my friend’s families have grown with grandchildren and in-laws, I surrendered the honor. Now our little family is a happy participant.
This year I am planning to make sous vide turkey roulade, plus a large casserole of vegetarian raisin stuffing. Vegetarian sausage products have improved so much over the past few years that there is no compromise using it rather than regular sausage. I will post the recipe for the roulade, there are several on this site for turkey but I haven’t tried this particular one before. Sous vide has turned out to be the all-around best technique for turning out tender, moist turkey.
And, I am writing this post on election night in the U.S. because I am filled with anxiety. It’s a case of avoidance. I cannot bear to watch the minute-by-minute news programs. I cannot change things. I try to cultivate a long-range view, things have been this bad before. But, here and now, I despair.
But, on to what is new In My Kitchen over the past month.
I purchased this padded mat for the kitchen. It’s easy to clean and comfortable when I am standing in front of the sink and prep area.
I’ve been trying a lot of recipes from a new cookbook. I’ve found the fall recipe section especially inspiring.
So far I have made (all slightly adjusted to what I had in the fridge and on hand):
Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts
Health Food Salad
And a roasted vegetable salad (recipe to be posted soon).
A cookbook rarely inspires me this way.
It’s the season for soups and this one was welcome on a cool evening.
Friends have a dog (no longer a puppy) only a couple of days older than our Shanna. We have been scheduling ‘puppy play dates’ over the past 12 months, ever since they were fully vaccinated. Of course, it’s only an excuse for wine and snacks (sometimes a full dinner) on our deck as we laugh at puppy craziness. For our last meeting, we decided on a Greek tapas theme. I made this roasted eggplant with tomatoes and a miso-tahini sauce dish. It was a hit.
Eggplant is usually not one of my favorites, but this time it was roasted to a wonderfully charred deliciousness. It changed my mind.
And that is most of the notable events in the kitchen over the past month. We took a 4 day trip up the coast for a long weekend with hikes over to the lost coast and through the redwoods. It’s on my schedule to write a post detailing our adventures and some of the pictures. Walking through the redwoods feels like entering a cathedral. If you haven’t had an opportunity to visit, I highly recommend the experience. The burls look like creatures out of Lord of the Rings. Here is one:
Looks like a ghoul to me, pulling itself out of the tree.
I wish all of you in the U.S. a wonderful Thanksgiving filled with friendship and love. And, I love comments. Please let me know what’s new in your kitchen over the past month.