WHERE THE HOKEY POKEY "IS" WHAT IT'S ALL ABOUT

Move Over Martha Stewart

Posted about 1 year ago
I am not a girly girl...no way, no how...but I love to cook.My Mom put the center piece together. She did an awesome job.I took the cooking of Thanksgiving Dinner away from my Mom several years ago, and depending on the number of people I'm cooking for, I taylor my menu and meal. Last year there were only 8 of us, so I made a 7 course French meal complete with stuffed artichoke hearts and Cornish Game Hens with a dill sauce. This year, I had the larger assignment of feeding 20 people so I opted for Salt Crusted Prime Rib over the traditional turkey and stuffing. Here is a list of the menu...all homemade, I started on Wednesday to get everything done.AppetizersMushroom PateRoasted Red Peppers with capers and anchoviesBaked Brie with toasted almonds and sundried tomatoesSoupArtichoke & LeekDinnerSalt Crusted Prime RibButtermilk Mashed Potatoes (thanks Maren)Caramelized Onion & Roasted Tomato PanadeCreamed SpinachGreen Beans with Lemon & Roasted Pecans (thanks wzgirl)DessertCranberry Steamed Pudding (thanks Mom)Pumpkin Bread (thanks Maren)Pumpkin PieI had so much fun...I had more fun cooking for my family and friends than I had doing anything else. This is by far, my favorite holiday of the year. The weather is great, you get to have all of your family around, and there is no obligation of presents. Maren, my sister-in-law, created these "nut cups" with the kids...a nice project for the kids and a nice party favor for all. She is so thoughtful...I admire that about her.Happy Thanksgiving every one...even if you don't celebrate, any excuse to get together is reason enough.

Comments (21)

  1. Misstee says What a great looking meal...looks like you had great fun...personally the most fun i've ever had at Thanksgiving was going to a restaurant, I'm useless in the kitchen!
    Permalink posted 11/23/2007
  2. contrabandwidth says Sounds great! I've got a great Pumpkin Mousse recipe if your interested. Wouldn't it be great if we could all e trade leftovers and get an idea of what to make next year. Maybe in the future - like in the year 2000!
    Permalink posted 11/23/2007
  3. annieander says I want that recipe...Please. I would gladly e-trade you if there were any left...I should have posted an after carnage picture. It wasn't pretty.
    Permalink posted 11/23/2007
  4. contrabandwidth says I understand why there was nothing left. We went to a family pot luck for 30 with food for about 50, and there was nothing left of the 2 turkeys after 20 minutes. And then there were the ample sides and desserts too. Surprisingly, there was not much left over. I'm dreaming of the feast while at work eating a frozen black bean burger. Thanksgiving is much too short. I'll mog mail you the recipe.
    Permalink posted 11/23/2007
  5. Carolyn O'Brien says I thought I'd never be hungry again, but that looks fab. I think I need some leftovers.
    Permalink posted 11/23/2007
  6. Mike the Knife says Annie, you show-off! Actually, that menu got me to salivating - and I'm still stuffed from last night. I just don't want to get anywhere in proximity to you when you're carrying a hammer and chisel. Did you play that Kaiser Chiefs song as you cooked?
    Permalink posted 11/23/2007
  7. Dale says Prime rib ... (drool). That sounds sooo good. I also enjoy cooking; it's one of the ways I express my love for my family every day, as well at the holidays.
    Permalink posted 11/23/2007
  8. Sam The Artist says :0... ... ... (my emoticon for drooling).
    Permalink posted 11/23/2007
  9. I am says Wow! Sorry I missed coming to your place. Nice spread.
    Permalink posted 11/23/2007
  10. walkingthecow says WOW! you guys don't joke around when it comes to holiday meals. that prime rib looks so yummy!
    Permalink posted 11/23/2007
  11. ZenPop says This post is a visual and musical feast... It all looks so good... Happy Thanksgiving!
    Permalink posted 11/25/2007
  12. Yume says you r soooo lucky i almost cried when i read that....i wish i could just meet him lol...but uhmmm i think i messed up on my mog :( i think i deleted al my posts and comments and i dont know how i did it or if i can get them back :( plz help
    Permalink posted 11/26/2007
  13. soulrocket says that looks so yummy, annie. i had lunch at my home with a few friends and i made my famous chestnut purée, breaded seitan steaks, my own salad recipe which include at least 20 ingredients, german beer and chocolate cake for dessert.
    Permalink posted 11/27/2007
  14. annieander says Danny, Anyway I could get the recipe for the Chestnut Puree...if so, mog mail it to me...Please.
    Permalink posted 11/27/2007
  15. soulrocket says it is a very simple recipe: hope you dont mind i am writing it here, i feel mentaly lazy to go to mogmail. first boil 2 pounds of chestnuts to make them easy to peel. then boil again the peeled chestnuts and 7-8 medium potatoes for like 40 mins. when ready, blend chestnuts & the potatoes using a mixer. add oak milk to the mix, salt & nutmeg. top every side-order with a couple of parsley sleeves. you can use milk & milk cream instead of oak milk. it is the perfect garnish. optional fried french bread (sliced on little cubes) on top of the purée and raw celery to dip.
    Permalink posted 11/27/2007
  16. annieander says Thanks...few things....are you using Italian Chestnuts...I am assuming yes. And about Oak Milk...don't get it much around these parts...thanks for the substitution tip, but what is Oak Milk? Milk from an Oak tree...now don't laugh at me. Have you ever roasted the chestnuts instead of boiling them to remove the skins?
    Permalink posted 11/27/2007
  17. Girlcrawl says Extraordinary!
    Permalink posted 11/27/2007
  18. soulrocket says i never heard of italian chestnuts... i get the local ones, probably they are the same. about 1 1/2 inches of diameter, dark brown. hahahah... not oak milk but an oat drink. shops that carry natural products may have it. my mistake, sorry about the confusion.. i can imagine yourself wondering how to milk an oak... it was fun tho. ;-)
    Permalink posted 11/27/2007
  19. soulrocket says Have you ever roasted the chestnuts instead of boiling them to remove the skins? not a bad idea, it would add a smoked taste to the purée... never tried that before. when i boil the chestnuts i add the juice of half lemon, otherwise the saucerpan gets black coloured
    Permalink posted 11/27/2007
  20. annieander says Oat milk...now that makes sense. I know we have access to almond milk...I bet that would be good too. We get Italian and Asian chestnuts...the Italian (more expensive) are creamier and the Asian has more of a bite (not in a good way). About roasting, you score a X on the large end of the chestnut (not the pointy end) and when it roasts the skin peels away...you roast on a very low temp for a couple of hours...or till soft...good stuff. I can't wait to try your recipe, good to know about the lemon, probably has something to do with oxidation. Thanks.
    Permalink posted 11/28/2007
  21. soulrocket says the oat milk is very creamy but you can add some butter or veg cream for extra smoothness. if you see the purée gets a plastic texture add more potatoes to the mix. once you get the desired point it will be easier for the next times. i dont eat meat but it is the perfect garnish for a meat meal. we roast chestnuts the same way too... classic autumn tradition. i guess boiling may be faster than roasting, but still worth a try to see which one tastes better.
    Permalink posted 11/28/2007

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