Veal and Duchesse Potato Pancakes

Monday 30 November

Remember the veal?  We finally cleared out all the savory scraps, by heating them in their juices and serving them alongside some little pancakes made of leftover Thanksgiving mashed potatoes, enriched with egg yolk (remember the egg yolks?) and chives to form a sort of pommes duchesse, then breaded and baked.

We are beginning to be able to see the back of the refrigerator.

Salmon and Asparagus with Hollandaise

Sunday 29 November

We've piled up a number of egg yolks, so we were forced - forced, I tell you - to make Hollandaise. 

What to put under it?  Not a problem.  Roasted purple asparagus, and a couple of salmon steaks we found while rearranging the freezer to make room for all that veal stock.

Thanksgiving for Leftovers

Saturday 28 November

We are truly taking stock: having simmered turkey broth yesterday, we spent all day today browning up the veal bones from Holt's birthday and making rich veal stock.  It made the house smell so good, and the pickings from the bones joined the leftover veal shreds in the fridge, while the stock would set overnight to be de-fatted and frozen for delicious future use. 

Having cooked all day, we wanted something simple for dinner.  We had brought home a selection of leftovers from Lauren and Zac's Thanksgiving banquet, so tonight we reheated them in the combi oven.  

Can't get simpler than that.

Turkey Tortellini Soup

Friday 27 November

Though the rest of the world seems to rush out to the malls and get into fights and traffic jams, we like to spend the day after Thanksgiving as quietly and as close to home as possible.  Nothing suits the mood better than cooking the turkey bones and some aromatic vegetables down into a soup.  Then you can boil some multicolor cheese tortellini in it, garnish with fresh sorrel, and enjoy a simple, light dinner.

Thanksgiving at Lauren and Zac's

Thursday 26 November

We were happy to not have to travel over Thanksgiving.  While Barbara watched the Macy's parade and wrote Christmas cards, Holt deboned a Busch's turkey breast for an elaborate ballotine, decorated the inside of the skin with fresh sage leaves, and stuffed the interior with sausage (raw - which bastes the turkey from the inside as it roasts) celery, onion, dried cranberry and bread, with carrot sticks laid lengthways to give color. 

We took some pinot noir and Kentucky Bourbon cake (as we're on a roll with them) as well as the lovely ballotine to Zac and Lauren's, as Lauren has no objection to meat at Thanksgiving, so long as she doesn't have to eat it.

There we met their friend Isabel, the other Lauren, whom we had met at their house two years ago, and their new dog Ruby, who is still learning to cope with guests, but did very well, especially with guests who'd feed her dog treats.  Humans were allowed to have a salume platter and varied cheeses, including a strong Australian Roaring Forties blue, along with Old Fashioneds with dried cranberries at the bottom.

Then to the table, where we started with a bang: Zac's handmade ravioli stuffed with the Afghan-style pumpkin, kaddo bourani, and topped with onion and sage butter and a drizzle of REAL balsamic vinegar acquired in Modena.

There were so many things to choose from that we went into buffet mode: the turkey ballotine, a pie pumpkin stuffed with a mixture of mushrooms, greens, onion, and a little fontina cheese, two kinds of mashed potatoes, and platters of roasted brussels sprouts and crisp green beans.

Many of Zac and Lauren's favorite Acorn wines accompanied us along the way, but for dessert we made the transition to Larceny bourbon, along with Lauren's classic apple pie (with a little bourbon - in fact, almost everything we ate had a little bourbon in it), and Zac's salted caramel and ginger ice creams.

Drink flowed, talk flowed, and we only left when everybody was yawning their heads off.  So thanks, Lauren and Zac, for another superb Friendsgiving.