claycle

@claycle@lemm.ee

I am an independent director and producer who likes to ride his motorcycle in dusty places.

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claycle,

I don’t mean to polish my knob, but I am doing a vegetarian menu this year that blows those insipid recipes out of the water. I guess I should start a foodie website and rake in that sweet-sweet ad revenue from click-bait.

(Totally being sarcastic)

Here’s the menu:

  • Velouté de Châtaignes (creamy fresh chestnut soup)
  • Spanish tortilla with homemade saffron aioli
  • My grandmother’s green bean hot dish (excellent, not your basic beans+soup+canned fried onions mess at all)
  • Roasted root vegetables with garden herbs (rutabagas, etc, with sage and rosemary from the garden)
  • Winter salad with buttermilk dressing (updated Waldorf)
  • Fresh corn soufflé
  • Onion-Mushroom-Roquefort-Walnut tarte tatin (centerpiece dish)
  • Fresh homemade pickles
  • Fresh homemade baguettes
  • Risalamande (Danish rice pudding for dessert)
claycle,

Sorry for being late:

filedn.com/…/Granny's Greenbean Casserole.html

claycle, (edited )

I have been, up until very recently, a “Thanksgiving Traditionalist”, in that I loudly proclaimed that one should muck around with the traditional basics.

But last year, I changed my tune. We had a dinner based around Stanley Tucci’s timpano instead of turkey (yes, the famous timpano from the movie BIG NIGHT). That was a big success.

This year, because I have some very dear friends who are vegetarians and who kind of slink away when anyone discusses Thanksgiving traditional dishes, I wanted to make dinner with their needs/desires squarely in mind, so I am doing a completely vegetarian menu. I generally despise “meat analogues”, so no, we’re not having tofurkey. So, here’s the menu:

  • velouté de châitagnes (chestnut soup)
  • Spanish tortilla (the potato dish, not the Mexican flatbread)
  • my grandmother’s green bean casserole (very unique, not-what-you-expect, nod to tradition)
  • roasted root vegetables (catch-all, probably rutabagas, turnips, parsnips, etc…)
  • Jacque Pepin’s “easy” corn soufflé
  • a massive onion-mushroom tarte tatin as the centerpiece (onions, mushrooms, gorgonzola, walnuts, butter, pastry crust)
  • fresh homemade pickles (various)
  • fresh homemade bread (baguettes, sourdough boules, etc)
  • risalamande (Scandinavian rice pudding)

I am probably forgetting something. Guests are bring desserts and wine (one is a L3 sommelier, never disappoints).

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