Turkey gumbo (from Thanksgiving). This was my first attempt at gumbo, and it did take some effort. I loved that my roux progressed just as Sam said it would, and really looked like shiny chocolate once I added in the onions. I made this roasted turkey stock to use, and though I did appreciate the extra fat that rendered out since I forgot to save any at Thanksgiving, I’m not sure if it was worth the extra effort. I also did not take the time to chill the stock and skim it before using it, so I think that contributed a bit too much fat to the finished dish. It was delicious in the end, and a great way to use up a ton of ingredients that you might have lying around after Thanksgiving without at all tasting like the same turkey meal. It makes a lot, so if your holiday crowd is still around you can feed the whole bunch.
Tofu bowls with miso tahini sauce, cabbage, carrots, and radishes. After all the turkey I needed an overly wholesome meal. Tofu bowls never disappoint for this purpose. I quickly sauteed the cabbage, but left the carrot and radish raw (a quick pickling would have been nice if I thought of it).
Skillet pasta with five cheeses. I fudged the cheeses here a bit….preferring to save my cup of bleu cheese for the next night’s meal. While I may have missed the additional complexity the bleu cheese would have added it would be hard not to like this molten and cheesy dish that took no time to put together. To make this a full meal I made a salad with shaved cabbage and Brussels sprouts and a honey Dijon dressing.
Pork chops with mustardy apples and onions, baked cauliflower with bleu cheese, and a mustard slaw. Will requested the cauliflower dish (which is from How to Cook Everything: The Basics) and is essentially baked cauliflower with bleu cheese and breadcrumbs on top. That gave me an excuse to cook up some pork chops from our pork share, and then I made a slaw with the same honey Dijon dressing from yesterday’s dinner. To be honest, pork chops are not my favorite cut of meat, but with a big pile of mustardy onions and apples on top I was able to forgive them for not being bacon.
Cranberry pie with pecan crumble. What business do I have making a pie the week after Thanksgiving? Well I made a pecan pie and a pumpkin pie for Thanksgiving, but even the best version of each of them would not be my preferred dessert option. Those pies just made me crave a pie I really love, this vividly red and tart pie with a wonderful oat and pecan topping. The tart and sweet balance is just right, and the jammy texture of the cranberries is stellar. I especially like pies that are pretty on their own, with no fancy dough work required. Next year I will probably just bake this for Thanksgiving too, even if no one else wants to eat it with me.
Pingback: Last Week I Cooked…. | Vegetal Matters