|The Big Meal: Roast Turkey Thigh, Haricots Verts, Dressing, Gravy|
|Table for Three, Please|
|Herbs from our Garden|
Ann and I started the morning after our obligatory coffee in the sun room by walking about the back yard collecting herbs from the various beds: chives, sage, rosemary, and thyme. For the second year running, the parsley plants that I bought at the farmers market immediately bloomed and went to seed upon planting them. Though they were tiny, they acted like second year plants. Note to self, no more parsley from the market. I brought home a bunch of parsley from the restaurant. At least until it snows, it looks like Beth will have plenty of parsley, but damned if I don't miss being able to go out the back door and cut some at will.
|Thanksgiving Mise en Place|
Ann put on some oldies from the 1960s on Pandora and we worked away in the kitchen, in no sort of rush. We had no agenda really, but by 1pm, it became clear that we were getting really hungry and so we put a move on things and ate at 2:45.
|Roast Turkey Thighs with Pancetta-Pecorino Butter|
|Gravy is Awesome|
While the dressing cooked, the turkey rested and once it had cooled, I started making the gravy by taking the fat off the roasting pan and adding it to some of the compound butter. A little flour went into the pan until I had a nice light brown roux, then in went the drippings from the roasting pan, the pint of turkey neck meat, and the turkey stock. A few more minutes on a low flame, a touch of salt, and done. Ann: "I could eat a bowl of just this!"
While I was making gravy, Ann made a batch of mashed potatoes. We have a running mock argument about them each year as I really don't see the need for mashed potatoes and dressing in the same meal. She disagrees. I need some cranberry sauce with my meal or it isn't Thanksgiving and she does not. We enjoy our little verbal sparring. ;)
Ann put a bunch of green beans tossed in olive oil, salt, pepper, and pecorino on a sheet tray and once the dressing came out of the oven, I put the beans under the broiler for about five minutes just before we ate.
It was a quiet Thanksgiving dinner, just the three of us at the table with the dogs curled up below, low stress and calm with few dishes to clean up. But I won't lie: we missed our friends and our family. It wasn't the same without them.