Sunday, November 30, 2014

Thanksgiving 17 courses

 I never mess with Thanksgiving, but this year decided to do many tiny courses served in unusual vessels. They're mostly riffs on traditional dishes so I don't think anything tasted odd. And now I don't remember the order! Thankfully great friends were there cooking with me to fill in many of the courses as well. Here are just a few of them. First is a green bean souffle in shot-sized timbales. Sprinkled with sumac.

Then came a crab soup with really long fresh wheat noodles. I couldn't pass up a chance to do a noodle soup! A little sour with lime. Chewy slurpable noodles made with the Atlas roller.

 These are yucca and malanga fries served in tiny Chinese food take out boxes I found at a restaurant supply shop. I have a ton of these left to do something with. Any ideas?

I think somewhere around here there was a tiny gumbo soup with a single okra in it.

There was also a lovely sour lemon granita palate cleanser.
 This is stuffing with celery, onion, sage, bacon in tiny jelly jars. They were reheated in the oven, and actually exploded when open. The first few dealt some serious blisters. Let cook for a few minutes and aim away is the lesson learned.

There was also a raw carrot puree soup served in a red cello cup shot about here as well. Actually several raw veggie dishes.
 Here a single one of my kabocha squash raviolo in a tiny Asian bowl with spoon. It's seasoned with sesame and white soy sauce. Plus a little cilantro. After I had taken a bite of it, of course. I think I may prefer this version to the usual lemon butter sauce and capers. The squash has to cook down slowly in a pot for hours until a thick paste, then put into rolled sheets of dough.
 A mashed potato ball seasoned with homemade dehydrated tomato pickle chip shards, furikake and parsley. I guess my mind is fixated on Asia lately.

Not pictured was the turkey, also on tiny plates and sauced with a dark stock cooked overnight and a gorgeously thick and sweet mole. Together they were really exquisite. Cranberry sauce too, naturally.
And cupcake sized pecan pie. There were actually many tiny desserts all served at once, so maybe it was only 12 courses with 17 dishes. Which ever, it was all lovely and great fun. Over three hours at the table I think. Everyone brought little courses as well. Now I just need to recover from the whole thing!


Juana Isabella/Donna said...

How do I get an invitation to next Thanksgiving? :-)

Ken Albala said...

I'd love to have you!