Giving Thanks in The Poconos

Cassie, Chris and I spent Thanksgiving at my dad's in the Poconos. Ben was there with his three girls - they were lots of fun to play with and watch. The twins could entertain me for hours. I would throw a sheet over them and they would start giggling and jumping up and down. Natalie would get it off first and hug it around her sister, knocking them both down as they laughed and laughed. Chris and I drove the kids home later and they were all asleep before we left the driveway.

TJ had to work, but made it before 4:00 in time for dinner with Hee Ann. Sharon came out and did a lot of the cooking and cleaning with my dad.

Dad and Sharon brined the free range turkey and Sharon made a perfect gravy. She also made a flatbread that we began snacking on before dinner was even served. Chris prepared an apple and raisin dressing. My vegetarian contribution was very flavorfull as an entree (Cassie said it wasn't even ruined by the mushrooms) though it is not really a Thanksgiving-table food.

TOFU MISO STEW with garden fresh SAGE BISCUITS (adapted from the Tassajara Recipe Book - choice of veggies can be varied as you like). There are a lot of steps and a lot of ingredients so it's really one of those special company meals more than an everyday dinner:

Saute a chopped ONION in 2T SESAME OIL until soft
Add and stir to coat evenly with oil
4 CARROTS, sliced
Sliced PARSLEY ROOT
2 POTATOES, chopped into 1/2" sections
2 SWEET POTATOES, chopped into 1/2" sections
2 Cups quartered MUSHROOMS
5 Cloves chopped GARLIC
1" grated fresh GINGER

Cover tightly, turn heat to low and simmer

Make the sauce:
Toast 1/4Cup FLOUR in bottom of saucepan
Add 5T SESAME OIL and stir to blend with flour
Whisk in 2 1/2 Cups VEGETABLE STOCK
Simmer 10 minutes

Disolve 5T RED MISO with 1/2C Stock and add to the sauce
Remove from heat and season with soy sauce

Add Sauce to the Vegetables and continue to simmer on low heat

Press and Drain 1 block FIRM TOFU and cut into 1/2" cubes
Fry in hot skillet using chili oil
Add to Vegetables and remove from heat
Pour stew into a casserole dish

Make Sage Biscuits
Sift together
2C FLOUR
1 1/2t BAKING POWDER
1 t SALT

Combine
1/3 Cup OIL
1 EGG beaten
1/2 Cup MILK

Mix together wet and dry ingredients and stir in
1/4 Cup FRESH SAGE minced

Use a spoon to top the casserole with mounds of biscuit dough - the casserole will be covered

Bake at 375 degrees until tops are browned (about 20 minutes)

Happy Thanksgiving

What a lovely Hinnen Thanksgiving! On Tuesday after work, I went out to my dad's and stayed till after Thanksgiving dinner. My brother, Brenda, Margee Liz and Brenda's sister, Evelyn, came out with Cassie and my sister and Hee Ann drove out too.

It was so nice in the morning to look out to the woods and see a family of deer. On Wednesday, we had to stop the car to let about a dozen turkey cross the road. It was a very peaceful setting to gather the family. My dad lost his wife right before Thanksgiving last year so it was good that we could all be together and create happy memories in his new home. Cassie said the blessing which was simply beautiful. I felt so Thankful to be in the midst of this loving family.

The big news of the day is that Margee Liz is going to be a big sister. It was a joyous announcement.

Ben brought a Pumpkin Pie that he made at work and made the gravy. TJ made her famous mashed potatoes. Dad made the turkey. TJ and I made cornbread stuffing. I also made the Autumn Salad from Moosewood Celebrates and green beans with lemon, garlic and salt. Hee Ann commented that everything was homemade - his family just opens a can of gravy. Of course, we had the canned cranberry sauce.



Autumn Salad with Maple Mustard Dressing

SALAD
Salad Greens
Grapes
Fennel
Red Onion
Goat Cheese
Apple
Walnuts

DRESSING: (BTW this is my new absolute favorite dressing)

3T Maple Syrup
1 1/2T Dijon Mustard
6T Cider Vinegar
1 1/2T EVOO
Salt and Fresh Ground Pepper