A different kind of Thanksgiving
I insisted on hosting Thanksgiving the last two years. Control issues aside, I mostly did this because I generally don’t like traditional Thanksgiving foods — and I was hoping managing the menu and making most things would shift that.
The first year, I did too much and was so exhausted after. The second year, I tried to work smarter and delegate a bit, but was still pooped after. While the food was generally delicious, most dishes were not things I would make outside of Thanksgiving, and I can’t say I looked forward to many of them leading up.
While it was a lot of work and planning, it was a fun project to tackle and I’m glad I did it. But I can’t lie to you, I’m really looking forward to taking a break this year.
Here’s the thing about Thanksgiving. A food-centered holiday is something to have fun with. My logic has always been, if you’re going to feast and be gluttonous, make what you actually want!
So this year, here’s our menu:
We’ll start with Smitten Kitchen’s Apple & Cheddar Crisp Salad
And the main event will be Julia Child’s Beef Bourguignon
Served with my Casual Mashed Potatoes (below)
And we’ll finish with a mini version of BA’s Best Apple Pie that I’ve made every year since 2019
Casual Mashed Potatoes
Serves 2
.75 pound of small Red or Yukon Gold potatoes, skins on
3 TBS butter
1/4 cup buttermilk (whole milk is a good backup)
Kosher salt and freshly ground pepper
How to make it
Boil the potatoes in generously salted water until they’re tender. Test this by sticking a fork in one. Mine usually take about 15-20 minutes.
Drain the potatoes and swiftly add the butter to the saucepan with the potatoes so it can melt while things are hot.
Once melted, add your buttermilk, salt and pepper. Mash these bad boys until there are only some small chunks left and everything is combined.
Taste to make sure you’ve added enough salt and pepper, but remember, you’re likely serving these with something that has a sauce with lots of flavor so don’t overdo it!
