What are you Cooking the Week of November 24, 2024?

[Mike Nolan]

Thanksgiving plans made?

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[Joan Simpson]

I had 2 ears of corn and 2 hotdogs.

[BakerAunt]

For Sunday dinner, I made Crispy Oven Fish and Chips, which we had with leftover dill tartar sauce and the rest of the coleslaw.

[Mike Nolan]

We wound up doing tacos again, because I had a half-pound of ground beef to use up.

[cwcdesign]

It's just Will and me, so he's decided to roast a chicken. NYTimes sent a newsletter with Thanksgiving recipes and there was one from Kenji Lopez-Alt for a Hasselback Potatoes au Gratin which looks like fun so I'm going to make that - I can. Are it in the morning before he needs the oven. He's also going to try the Sourdough Apple Pie from KABC. Don't know what we're having for vege yet.

[Mike Nolan]

I've tried making Hasselback potatoes, they never quite match the pretty pictures, but at least they taste good. You need a good knife and a steady hand.

[navlys]

I made a recipe from Fine Cooking (on facebook). It was sauteed chicken with cherry tomatoes and asparagus. It was tasty.

[cwcdesign]

Mike, with the gratin, Kenji "cheats." You slice the potatoes through and then toss them in the cream mixture. Then instead layering the potatoes flat like a traditional gratin, he stacks them hasselback style in a casserole dish, very tightly around the edge and then fill in the middle - the key is to have them tightly stacked and it's OK if they don't exactly line up. Then add more cream mixture halfway up. The major issue is that you back for 30 minutes covered with foil, take the foil off for another 30 minutes to start crisping up the tops, add cheese and then ANOTHER 30 minutes to finish off. That's why I'm going to make it in the morning. I'm also going to use my food processor to slice as my mandoline legs broke and I haven't replaced it.

*I don't think I would have bothered making traditional hasselback potatoes*😁

[Mike Nolan]

Sounds like a good way to do it, Kenji's pretty reliable.

I'm going to do something different with the turkey this year, a take on this 'upside-down' roasting technique:

3 changes:

I remove the wing tips and add them to the giblets for making stock for the stuffing and gravy. I will use a roasting rack but line it with bread slices for insulation, and then (probably) serve them as a second dressing. I will use my usual fruit stuffing inside the bird: brandy-soaked prunes, apple slices, almonds and, as James Beard wrote, "here and there a lemon slice".

[Joan Simpson]

I have baked a turkey upside down before and yes, makes it moist but I didn't bake it at a high temp.Wasn't the prettiest but sure was good.

I had a sandwich and fruit tonight.My plans for Thanksgiving I will go to my friends, I'm making garden pea salad, pickled beets, corn bread muffins and a coconut cake.I have lots more cooking I will be doing for others.

[BakerAunt]

Monday's dinner was the rest of the black-eyed peas and ham, the two leftover potato chips (wedges) from last night, and microwaved fresh broccoli.

As we have an excursion planned for after Thanksgiving, we will have our Thanksgiving dinner tomorrow. Today I made Cranberry and Dried Cherry dressing with cardamom, which only I will eat, and it will last me well into December as an accompaniment to meats, stirred into plain yogurt, and eaten on toast.

[Mike Nolan]

We had a rotisserie chicken from Sams tonight.

[Joan Simpson]

I had a chef salad today. I've been busy in the kitchen today. I cooked a large pan of sweet potato soufflé for my sister in law and she will top it Thursday am with mini marshmallows after it's reheated. I made 2 cans of pickled beets for my friend.

[chocomouse]

I made spaghetti squash with a pizza filling for our dinner. There's enough leftover for tomorrow night also.

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[Mike Nolan]

We had smoked pork chops.

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