The Monday Photo (happy thanksgiving!)

happy thanksgiving!

11 responses to “The Monday Photo (happy thanksgiving!)”

  1. I Spy says:

    I like the t-shirt that dude is sporting in the background. And why is it that my Thanksgiving plate never looks so modestly portioned?

  2. K-S says:

    Back at you, Lane!

  3. Nat says:

    Happy Thanksgiving to you too guys! Are you celebrating early?

    Adriana, I’d love the recipe for the Swiss chard – you probably make an awesome one.

  4. swells says:

    Actually, yeah, this is just the forum: anybody got any great sweet potato ideas??

  5. J-Man says:

    OMG. I’ve been agonizing over sweet potatoes for days now. The big question: sweet or savory? I’m leaning toward savory, but traditionalists might balk. I found a few recipes online that look quite good:

    Garnet Yam Puree

    Roasted Sweet Potato Rounds With Garlic Oil & Fried Sage

    I’m also thinking about baked sweet potatoes with freshly ground black pepper.

    Anybody else?

  6. Dave says:

    Adriana created the most decadent sweet potato preparation I’ve ever eaten. What I think you basically do is boil them with cinnamon and star anise, then puree with a metric shitload of butter and some maple syrup. She can give you the details. It’s completely ridiculous in your mouth.

  7. Nat says:

    Ruth’s Chris Steak House has an amazing pecan crusted sweet potatoes casserole.
    I found its picture link here:
    http://www.ruthschris.com/Menu/Salads-and-Sides

    And this is the recipe:
    http://chowhound.chow.com/topics/333489

    I’ve never tried making it at home and pecans are not my biggest thing, but it’s really good.

  8. Adriana says:

    Nate, I’m not sure how I made the chard or if I even made them myself, but you could adapt this recipe for beet greens: http://www.food52.com/recipes/602_pink_greens

    Food52.com is turning out to be an excellent T-day source. Take a look at the two sweet potato finalists and the winning stuffing and cranberry sauce.

    I also thought Kim Severson had some good recipes in the Times last week. I’ll be doing the dry salt brine for the two turkeys we’re roasting. http://www.nytimes.com/2009/11/11/dining/11turk.html?_r=1&ref=dining

    Dave, that’s pretty much the recipe. To get the texture right (baby food) you have to strain the cooked, mashed potatoes–either in a food mill or through a wire mesh. It’s a tremendous pain in the ass if you don’t have a big food mill, but so worth it.

  9. Adriana says:

    …and happy Thanksgiving everyone!

  10. Dave says:

    Two turkeys! I’m doing two ducks and feeling preemptively proud of myself.

  11. Adriana says:

    As you should, Dave.

    By the way, more Thanksgiving ideas here: http://www.sassyradish.com/2009/11/thanksgiving-menu-and-ideas-2009/