Mini Thanksgiving, Major Thanks

Food and Family. Two things for which I am very thankful. Rarely do they not go hand in hand.

And Thanksgiving day is when they reach their paramount. Family comes from all over for the holiday so big that the President issues a national pardon to its mascot. We're talkin' big.

Along with each Thanksgiving comes the stories that occurred and will probably be repeated for generations to come. Who knows, maybe my grandchildren will one day learn of "The Day the Shark Came to Thanksgiving: The Uncle Larry Story"

I love this day with my family, and, while I am anxious to return home (This will finally be the year when brother Mike will cast me, and not Chris, as Squanto in The First Thanksgiving: A Reenactment), this year it was also time to celebrate and give thanks for my family here at Hopkins!

So, one week before we went our separate ways across the country, we had our own Mini Thanksgiving chez moi. 

And, man, am I lucky to have the cast of characters that make up my support system here! Sure there may be tears at the table, but only because I can't breathe from laughing too hard. And you might see a sleepy face or two, but only because we've eaten past the point of no return. We're like "Modern Family" with a little (ok a lot) Liz Lemon and a pinch of Phoebe Buffay thrown in. Something like this...

Not outside the realm of possibility...

After a huge exam the day before, nothing made me happier than looking forward to the Mini Thanksgiving that was to be concocted in my apartment. The seven of us lingered at the table for hours, talking and nibbling on what needed just one more taste. (Or two if you're talking about Ashley's apple crisp or Marisa's stuffing)

As post-midterm midterm season winds down at Hopkins, we finally have a chance to breathe and relax. Whether replenishing our energies on the couch of a friend or embarking on an adventure in Baltimore, the times when our efforts are less focused reveal the importance of the relationships we have made and on which we have come to depend.

So here it is! A snapshot of out Thanksgiving feast.

Obviously, not all of the dishes could make into the photo...

 We even needed to call in reinforcements- a table extender!

Me, pre-chicken magic (in my post-workout chef gear)

Marisa's delicious stuffing- hopefully she will guest blog the recipe for us!

As Julia Childs would say.... "NOM!"

Because of our eagerness in celebrating a week early, there were no turkeys to be found! I made a delicious roast chicken, the aroma it emitted brought up Thanksgiving nostalgia nonetheless!

It really was a great day. I hope by sharing with you a couple of the recipes, you will take as much pleasure as I did. Note: At this time, you are advised to go up one to two notches on your belt (Sorry!)

Apple Roasted Chicken

1 5 lb. refrigerated chicken
1 tbsp butter
2 cups chicken broth
1 apple
1 onion
1 russet potato
3 long carrot stems
3 long celery stalks
1 clove garlic
salt and pepper
thyme
oregano

1. Preheat oven to 350 degrees. Trim off chicken waste. Wash and be sure to dry very well.
2. Rub butter, salt, pepper, thyme, and oregano under and over the skin.
3. Position chicken in roasting pan. Fill chest cavity with half the onion and half the apple.
4. Rough chop the celery, potato, carrots, and remaining onion and apple. Disperse alongside chicken in roasting pan. Place vegetables in crevices of the chicken where possible.
5. Pour 1 cup of chicken broth into roasting pan.
6. Roast for 2 hours, continually basting the chicken with remaining chicken broth and its own surrounding broth every 20 minutes.
7. Let juices rest and serve warm.


Asparagus Gruyere Tart

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges.

2. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
3. Remove from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. 

4. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Mom's Roasted Root Vegetables

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper

1. Preheat oven to 400 degrees F.
2. Grease a large baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
3. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

And one more...

Chocolate Chip Pumpkin Bread

Makes two loaves

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups (6 ounces) semisweet chocolate chips

1. In a large bowl, combine the flour, cinnamon, salt and baking soda. 

2. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. 3. Fold in chocolate chips.
4. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 

We also had stuffed mushrooms, sweet potato fries, mashed potatoes, raspberry-goat cheese salad, stuffing, cranberry sauce, pumpkin pie, an apple gallette, apple crisp, and just a lil' Pinot Grigio.

Comment for any recipes I haven't included- I'd love to share!

Happy cooking, now ALLEZ CUISINE! 

Just like the first Thanksgiving.