Some serious family time at Thanksgiving 2011!

We returned to Stephen's for Thanksgiving 2011, but this time instead of driving down to Portland, we just added a table to include Tina, Tony, Regina and Erin.

And once again, despite all of my efforts at organization, we failed to put together a new menu this year. Stephen impressed yet again with his tried and true Good Eats Roast Turkey from Alton Brown, and I made the French Bean Casserole recipe that came with the French green beans I bought years ago from Costco and have made every Thanksgiving since.

However, there is a plan in the works for next year. I'm still mulling the Asian-American Thanksgiving, and Koshare has been seriously discussing a Southwest Thanksgiving, so expect a theme that veers away from traditional fare next year! Hopefully!

In the meantime, my Aunt Sandy brought a fabulous Japanese Cheesecake that was a hit, and even if my French Bean Casserole is boring, it also remains a crowd-pleaser:

French Bean Casserole
1 large onion, thinly sliced
2 T. butter, divided
1 T. olive oil
2 garlic cloves, minced
1/2 t. each salt and pepper
8 oz. cremini mushrooms, sliced
1 lb. French beans
1 can cream of mushroom soup
1 T. fresh thyme, chopped (optional)
2 T. grated Parmesan cheese
1/2 c. bread crumbs
1 c. grated sharp cheddar

Preheat oven to 375 degrees Fahrenheit. Blanch green beans in a pot of salted water for 3 minutes, then rinse under cool water to stop the cooking process.

Meanwhile, in a medium sauce pan, heat 1 T. butter and olive oil, then add garlic and sliced onion and cook for 2 minutes. Add mushrooms with salt and pepper; keep stirring until soft, about 5 minutes, then add cooked beans, 1 T. butter and combine well. Mix in mushroom soup, thyme (if using) and Parmesan cheese, and season to taste.

Pour into baking dish, then sprinkle bread crumbs and cheddar over the top. Bake for 25-30 minutes.

Scenes from Thanksgiving

Well, I didn't get to host the Thanksgiving festivities this year after all, but I think I might have been just as tired from traveling first to Olympia and then to Portland for two nights of feasting.

Don't we look hungry here?

And check out this beautiful bird Stephen brined and Charlie butchered.

I made the Creamed Haricot Vert and Corn Casserole, which I didn't get a photo of because I was too busy stuffing my face by the time it was done. It was quite delicious, though, as was everything.

We were almost still full on Day 2, but then we found out that there was a chef in the house:

As if I had to tell you.

In addition to these mouth-watering photos, I also have a prized recipe to share, even if I didn't bring it to either party. But it did go well with all of the leftovers Stephen sent us home with!

Mai Ling's Mashed Potatoes
3 lbs. potatoes, peeled and cut in 1-inch cubes
4 T. unsalted butter, room temperature and cut in chunks
4 oz. cream cheese, room temperature and cut in chunks
1/2 c. sour cream, room temperature
2/3 c. warm milk
Salt and pepper, to taste

Boil potatoes until tender, about 8 minutes. Drain, then gently pour back into the pot to shake off excess moisture.

Blend the potatoes with a hand or stand mixer, and slowly add the unsalted butter, cream cheese and sour cream until well blended. Gradually add in milk until the desired consistency is reach, then add salt and pepper to taste.

P.S. Do you like my new blog template? I don't, but at least it has the attributes I want again. Hopefully I'll be changing it around so that it suits me a bit better someday ...

And Thanksgiving planning has begun

I might have had a bit too much fun at Oktoberfest because last week I got hit with my first major cold of the season. For most of the week, I was pretty much worthless in the kitchen, although I did manage to make my favorite Big Apple Pancake with hash browns and bacon when my appetite finally began to return.

But even without an appetite, I still wanted to cook so badly that I spent possibly hours scouring November's edition of Food & Wine, and I even woke up early one morning to plan Thanksgiving. I know it's a bit early, but I thought a little forward thinking would give me time to give a few of the dishes a test drive this year.

I was particularly intrigued by the Asian-American Thanksgiving feast from chef Joanne Chang, whose Pan-Asian flavors might appeal a bit more to my Asian relatives than the more traditional Thanksgiving recipes. But one look (it was actually more like six) at the Soy-Sauce-and-Honey-Glazed Turkey and I knew that I would have to be a much more advanced cook to pull that off with a home full of people.

Instead, I think we're going to stick with the brining theme with this Pimenton-Brined Turkey, because it both shortens the cooking time and diminishes the need for frequent basting, which is just more realistic for me. The accompanying side dishes: Smoky Chorizo Stuffing; and Creamed Haricot Vert and Corn Casserole.

Not that I've completely ruled out the Asian-American Thanksgiving, especially after my delicious success last night with its Thai Red-Curry Squash Soup (pictured above with Creamy Chicken-and-Mushroom Fricassee). Considering how much my family loved the last Roasted Butternut Squash soup I made them, this curry-coconut soup that's smooth like butter would definitely be just as much of a hit.

And, of course, there's always next year.