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)
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)