Happy Thanksgiving, Americans!
We (your neighbors up north) celebrated our Thanksgiving in October, but who says you can't have an inspired meal? It's always a good time for poultry and sides of mashed potatoes, dressing, homemade cranberry sauce and luscious gravy. At least at my house it is. I mean, c'mon. DOUBLE CARBS!
By the way, I've moved my rosemary plant into the mudroom to overwinter along side my basil, but the latter doesn't seem to be doing so well. It must be a combination of minor neglect on my part and their poor delicate leaves not being able to withstand negative degree weather here in Toronto. It's snowing and that means it's time to set my Christmas tree up! But that's for another post.
Keep on scrolling for more food things.
The chicken breasts were salt and peppered, rubbed with both chopped basil, rosemary and olive oil. They were then seared in a pan and finished off in the oven, on a rack with a little water in the pan underneath to keep everything nice, steamy and moist.Gravy was made from de-glazing the pan with stock and whatever juices were thrown in as well along side a buttery roux.
While that was cooking away, a simple bread dressing was made with stale bread and whatever was in the fridge. Potatoes were peeled, boiled, buttered and mashed and there was cranberry sauce simmering away on the stove top. I didn't even bother with fresh cranberries. I cheated by using Craisins, sugar, water and a little orange zest. Then I Magic Bullet-ed the life out of half the mixture and voila.
I served a salad on the side to you know, make it a complete meal.
Now I've got to plan Christmas dinner. Hopefully it all works out and I'll be hosting again this year!
