I was going for a traditional/non-traditional Thanksgiving meal, meaning familiar fall flavors reinvented. I found this Wolfgang Puck recipe for blinis with mashed taro. Interesting right? Mashed sweet potatoes, a Thanksgiving favorite, could easily stand in for the taro. Perfect. My first appetizer was a sweet potato blini with goat feta mousse and onion sprouts.
My second appetizer needed to be a bit heartier, so I went with broiled shrimp marinated with olive oil, thyme and paprika.
Sides included dijon mustard roasted Brussels sprouts (these were my favorite), buttermilk mashed potatoes (also a favorite) and mushroom gravy (vegetarians present).
Since I decided to forgo the Turkey, I roasted a whole Red Thai Snapper with tarragon, parsley and red onions and also made duck confit!
Sorry… No pictures of the duck confit, but I served it with this salad of mixed greens, feta and dried cranberries (another ode to Thanksgiving). I meant to also add orange supremes, but in the chaos that is my kitchen, it slipped my mind. Oops. That's where a sous chef would have come in handy.
5 Comments
dearbarbz
04 Dec 2008 05:12 am
Gasps. Should’ve went over to your place ; ) That red snapper looks so good!
Happy belated birthday :o)
laughing in the rain
04 Dec 2008 08:12 am
mmmmm, that all looks so good!!!
Alisha
04 Dec 2008 08:12 am
[this is good] I absolutely LOVE brussel sprouts. I probably would’ve eaten that entire bowl.
Pierre
04 Dec 2008 09:12 am
That was good, very good !
Yeehaw Murghi
04 Dec 2008 05:12 pm
[this is good] Aaaah, Brussels sprouts — the most unfairly hated vegetable in the universe. I really enjoy seeing that stuff on display. Brussels sprouts are great. I do understand why kids don’t like it — it’s a little too intense on the flavor side. But they actually taste like cabbage, just a little more intense. Brussels sprouts are cabbage with a black belt.
Oh, sorry, the rest of the meal looks fantastic. Beautiful.
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