Well…This is Thanksgiving week.
I am struggling to wrap my head around it and I cannot believe that in 40 days 2020 will be over and done with.
I have had a lot of conversations with so many of my near and dear and when those on the other end of the line say stuff like, “2020 sucks” or “I can’t wait for this year to be over and start new”.
And then I say to myself (or them), why wait for January 1st? Why not change your POV now…what is stopping you from pivoting that mindset and instead look at all the silver linings that have come out of all of this.
I do believe that the surge in creative ideas and entrepreneurial breakthroughs are going to be just what the universe ordered and because of that – the little guys (like you and me) will have opportunities that didn’t exist before March 13th when the world changed forever!
But more importantly – let’s get back to eating, feeding our families and feeding our souls. One boy arrived home yesterday and my number 2 flys in on Tuesday night. Along with our traditional family favorites that will grace our Thanksgiving table, I will also be throwing in many of their favorites (and some new ones to test and taste)!
This week, I have lots to prep, cook and do – so I am going to keep this post short and simply show you my timeline for getting it all done!!
Breakfast – Slow cooked greens w/poached eggs, Chili Sauce (picture above), Homemade sourdough – fresh out of the oven(The Tartine Bread Book is a must)
Farmers Market for greens, veggies, fruit and flowers
Cut bread for stuffing
Wash and chop greens and veggies for stuffing
Caramel Thumbprint dough
Make Cranberries Raspberry Relish
Dinner – Potato Gratin (Ottolenghi – Flavor cookbook) – delish, simple salad w/persimmons + pomegranate seeds, Grilled Rib Eyes, Skillet Caramel Apple Crisp – NYT Cooking
Make new Leaven for Sourdough
Breakfast – french toast using yesterday’s bread
Dinner – Zucchini + Pea Soup (Ottolenghi Simple)
My signature Caesar Salad w/Parmesan Croutons (using bread)
Make cheesecake crust
Roll out pie doughs and freeze
Prep brussel Sprouts
Prep dough for new batch of bread
2 kinds of scones – Cinnamon Sugar + Glazed Maple-Pecan-Oatmeal
Breakfast – Potato Focaccia (Tartine Bread Book – seriously – just buy the damn thing)
Saute greens and veggies for stuffing
Bake 2nd loaf of bread
Blind bake pie crusts
Bake Caramel Thumbprints
Prep Sweet Potatoes (in tomato and cardamom sauce – Ottolenghi)
Slow Cooked French Dip Sandwiches
Breakfast + Lunch – everyone is on their own
Make mashed potatoes – set over double boiler
Assemble sweet potatoes
Roast Brussel Sprouts
Make Moscow Mules
Eat at 3pm!
No recipe today! Just enjoy reading my lengthy to-do list!
Happy Cooking and Happy Thanksgiving!
454 grams | 16 ounces bittersweet chocolate, chopped
1 Tbsp. instant espresso
57 grams | 2 ounces | 1/4 cup grand mariner or rum
6 large eggs, organic
100 grams | 3.5 ounces | 1/2 cup sugar
250 ml | 8 ounces | 1 cup heavy whipping cream, organic
• preheat oven to 350*.
• butter a 9″ or 10″ spring form pan and line bottom with parchment
• prep a “bain marie” (water batch) – get a vessel large enough to put your cake inside of and fill 1/2 way up with water. place in oven while it preheats and you perp your cake ingredients
• dilute espresso powder in 1/2 cup of hot water.
• combine chocolate, espresso powder/water and booze in a glass bowl. place that over a pot of simmering water. bottom of the bowl should not touch the water. don’t boil – just summer. stir off and on until all the chocolate is melted and the stuff is combined. set aside.
• using a mixer with the paddle attached, put eggs and sugar in the work bowl. beat on high speed until the volume has tripled – about 5-7 minutes.
• transfer to a large bowl.
• using the whisk attachment, beat the heavy cream until it resembles whipped cream.
• gently fold that into the egg mixture.
• fold in chocolate mixture. dust with a bit of cocoa powder.
• wrap your spring form pan with heavy duty foil. pour mixture into the pan and gently place it in your “bain marie” that has been simmering in the oven.
• bake for 30 minutes. it might crack a little – that is okay.
• turn off heat, open door slightly and let rest in the oven for 15 minutes.
• remove from the water bath and let sit on the counter for 15 minutes.
• discard foil and gently remove the sides of your spring form pan. turn upside down onto a plate and let cool completely.
• dust with powdered sugar and eat!