This is what I call Thanksgiving cooking with family. We made home-cooked food, some homemade artesian, all of it fresh and organic. All done with care and love for friends and family alike.
I made an extensive menu of 36 dishes to please all of my guests, from gluten-free to kosher, parve, vegetarian, and meat-eater. I really wanted to please everyone––For everyone to find that little something special for them, like choosing from a treasure box. It’s like giving everyone the option to choose your food in the same way you choose your wardrobe, but on a dinner table. I’m more and more aware that you can infuse a mood and a certain excitement in each bite.
Andy was in charge of several dishes plus all of the apple tarts: the parve one, gluten-free and conventional. Blair took over setting a proper bar, meticulously cutting the lemon peels and setting all Mad Men-esque details with garnishes and a brushed metal shiny ice cooler, five-star hotel style. Sebastian and Jacqueline had specific chores to do in addition to making the incredible molecular appetizers. Bryan made fabulous bruschetta with impeccable presentation. Laura brought the rest of the desserts and took over the kitchen so I could shower and get ready. Esteban took all the photos. I also had three new wonderful helpers: Lily, Isabel, and Theresa.
I think it was all about sharing. The whole process, the trip itself, mades the desired arrival unforgettable. I truly enjoyed that the trip lasted three days and will stay with me forever as a very happy memorable Thanksgiving! I’ll remake for here everyone the the most wanted dishes from that day, the ones that lasted only minutes on the table. They will be perfect for the holiday celebrations. You also have to see the thanksgiving pizza created with the leftovers–it came out so great that I will make it again for the veggie-lovers and well everyone else. It has brie cheese with pignoli on the top and a mad assortment of leftover veggies and sides, photos coming soon!
Here are the most wanted dishes:
perfect opening to set the mood especially because it was was served with a dollop of creme fresh and shaved cocoa
Mushroom Tart with Gruyere Cheese
it was the turkey for the vegetarian
Fig Tart with Goat Cheese
a festive and happy dish
Brussels Sprouts Served on the Stalk
an unexpected way to serve and impress
Forbidden Rice with Cranberries and Walnuts
truly a celebration of wellbeing
Pearl Onion with Raisins and Sherry
elegant, complex flavor
tart for all, everybody liked it
Mushrooms with Chestnuts and Cream
delicious and luxurious
Pumpkin with Chickpeas and Tahini
an exotic twist to the Thanksgiving flavors
Onion Marmalade and Pignoli Bruschetta
a wonderful combination with brie
Fig and Blackberry Syrup
goes well with almost anything, it’s a loving experience
Spiced Mixed Nuts
they were sweet and savory perfect next to the drinks, we ate almost all before guest arrival