
pomegranates ~ canon digital rebel xt
A few people asked what Jimmy and I made for Thanksgiving dinner since we are two people who love to cook. To answer that question is to know that Jimmy and I don't really follow holiday traditions. We are not really fond of traditional turkey dinners, we don't decorate for any holidays and when I first started this blog I wrote this post about why Christmas trees make me sad.
Having said that, Thanksgiving is my favorite holiday. It's a holiday surrounded by giving thanks and focused on food, friends and family. My favorite things.
Growing up, I remember my mom would always make her homemade cranberries and applesauce with cinnamon, I had to have these two dishes every year, they were just so yummy. We had a pool table (made with purple felt, her favorite color) that transformed into a gorgeous table with a piece of plywood and fabric draped over it for my friends that my mom always let me invite for Thanksgiving dinner.
The years that Jimmy and I have shared Thanksgiving have ranged from the six course gourmet meal to the hot dog stand. I remember one year we attended a fancy dinner party where Jimmy made a corn consomme amuse bouche that was a first course which was supposed to serve 20 people but he ended up only having enough for 14. Oops. We gave up our servings and luckily there was enough champagne flowing that the others weren't too upset.
A couple years back we met up with the majority of my family members in Las Vegas which found us drinking many bottles of wine on the rooftop of the Hilton hotel overlooking the view. Very non-traditional but an absolute blast. What happened that Thanksgiving most definitely stays in Vegas {wink}.
One of our most memorable was when we went to a friends church and cooked a Thanksgiving dinner for 200 homeless people here in Los Angeles. Jimmy didn't want to serve these people gravy out of a can, which was what we had to work with, so he scoured the church kitchen for the ingredients he needed to give them homemade gravy with their dinner. Every scrap was gone when we were done (people came back for seconds and thirds) and we ended up at LA's famous Pink's Hot Dog's that year for our own Thanksgiving feast. I am not a hot dog fan but it was a truly memorable day.
This year we find ourselves nesting. We wanted to be home and take these four days to make room for our baby girl in April, rent some movies, and simply relax.
Since it was just the two of us we kept it simple:
Herb Roasted Chicken with pomegranate glaze
Celery Root and Roasted Garlic Mashed Potatoes
Haricots Vert
Warm Chocolate Cake with molton center, fresh berries & cream
For some of my friends who don't cook, I know they are laughing when I say this is simple, but it really is. We made the entire feast in under three hours with minimal effort. The time consuming part being the time the garlic and chicken are roasting in the oven.
For the chicken I encourage buying organic, I only purchase Rosie organic free range birds. I made an herbed garlic butter using a head of sweet roasted garlic, fresh sage, thyme and rosemary, softened butter and coarse salt all thrown in the food processor. A tip I have learned when roasting a chicken is if you do nothing else, to stuff the cavity with citrus. I chop up two organic lemons and they go straight into the cavity. This helps to keep the meat moist.
I simply massaged the chicken with the herbed butter, making sure there was plenty under the skin. Put the bird in a high heat oven which I lowered after about 20 minutes to cook for about an hour and a half, making sure to baste now and again to keep everything super juicy.
I wish I could tell you the temperature I cook at but I know all ovens are different and Jimmy and I cook in an oven with no temperature gauge. Sadly, we have done this for years. The one thing this has taught us is how to truly cook by intuition. I don't recommend this method, this is just how we work. Since my dream is to one day publish a cookbook, I know I need to work this part out, but I digress.
While the chicken was cooking I took a bottle of pomegranate juice and let it reduce down to a thick syrup to use as a glaze. I brushed it all over the chicken the last ten minutes of cooking which added a sweet, tartness that I will probably do from now on, it really added a nice touch. In fact, it was so good we almost cried as we finished the last bit of it today. I was thinking of using cranberry juice since it was the holidays (which you absolutely could) but I just love pomegranates. I am sure I will experiment more with other juices in the future.
Jimmy made one of his specialties, mashed celery root and roasted garlic potatoes. If you have never cooked with celery root before, please try it. It adds nice flavor to anything you use it with and is really high in fiber, vitamins B6, C and potassium. We like to pair celery root with Yukon gold potatoes but of course use what you have, or want. For this dish, he used four small Yukon's, one celery root, a head of roasted garlic, salt, pepper , butter and olive oil. Remember that celery root takes longer to cook than the potatoes so you either want to chop them smaller or put them in the boiling water first.
Basically boil the potatoes and celery root in salted water with a few peppercorns tossed in until tender, drain. Mash in a bowl with the luscious sweet roasted garlic, butter, olive oil, salt and pepper. If you are vegan, just leave out the butter, it's really yummy.
For the green beans, I just tossed them with some olive oil and salt and roasted them in the oven alongside the chicken during the last 30 minutes. Easy and delicious.
We decided to completely indulge in dessert and made a molton chocolate cake made with dark chocolate, eggs and butter. I whipped a bit of cream and served with organic raspberries. Indulgent? Considerably. But it's the holidays and we are very thankful. It was super easy and 24 kinds of sinful deliciousness. If you want the recipe, leave a comment or email and I will send it off to you.
We then spent the remainder of the evening with full bellies, cuddled up in blankets on the couch, snuggled up with our kitty and watched movies by candlelight.
Hope your Thanksgiving was equally delicious.