Freshly arisen from a snoozed-out weekend, we dug through the video snippets of our Thanksgiving meal and smooshed ’em together like a leftover cranberry and mash sammich. Like most years, we cooked all day, but instead of setting our own table this time we packed our goodies up in milk crates and hit a potluck with dear some friends and neighbors. Prepare your swollen belly for more food and watch the above footage!
The day broke to Alex tiptoeing downstairs to massage and ferment his ten bubbly loaves of sourdough foccacia and ciabatta before letting them sit and catch a windowsill breeze. By mid-morning the Hot Knives kitchen crew grew to four, coffee in tow, and we manned our respective stations. Meagan set to mixing up a green-chili meatloaf. Lake sautéed Indian spices for a cranberry chutney. Evan worked the mashed potatoes and gravy. By beer o’clock we had found that ‘good stopping point.’ So while the oven did its thing, we trolled the Echo Park hills for an hour looking at cats and houses.
Back to gussy up before sundown, we turned the kitchen lights on for the first time. We hurriedly whipped dairy into the porcini-portobello gravy. Mixed the salad greens and toasted cayenne-pumpkin seeds. Shoved loaf after loaf of dough into our jerry-rigged “hearth” oven. Put on fancy clothes. And when we finally found the house a couple blocks away, half of the Thanksgiving party was already assembled. We added our own dishes to the table, where a serious smorgasbord of vegetarian wizardry lay in wait.

Thanksgiving 2008 Menu

Layered Noodle Kugel
Cauliflower Gratin
Baby Eggplant and Artichoke Stew
Pesto Smashed Potatoes w/ Crimini Mushroom Gravy
Marscapone Mashed Potatoes w/ Portabello-Porcini Gravy
Blue Cheese-Oyster Mushroom Tartlets
Stewed-Cabbage Pierogies
Long-Cooked Anasazi beans
Indian Cranberry Chutney
Green Chili Seitan Meatloaf w/ Cranberry-Kriek Coulis
Spicy Mixed Greens and butternut squash w/ maple-beer dressing and pumpkin seeds
Homemade ciabatta loaves
Homemade Sourdough Foccacia w/ truffled herb oil and porcini mushrooms
Cheeseboard featuring Stilton, x,x,x
Crème Brulee
Gingered Pumpkin Pie
Pumpkin Mini Souffles w/ homemade “Cool Whip”

Beer Cave Selections

Cantillon Iris Lambic
Aged 4 Years
Decadence Red Ale
Aged 2 Years
Avery’s ‘the Czar’ Stout
Aged 2 Years
Jolly Pumpkin’s Fuego Del Otono
Aged 1 Year
Sprecher’s Imperial Czar Stout
Aged 2 Years
Allagash Curvieux
Aged 1 Year
Five hours later, the 20-plus eaters had conquered less than half the feast. Here’s to leftovers!

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3 Responses to Post-Thanks

  1. andrenna says:

    that is a meal to be thankful for! yum. and allegash curvieux is one of my favvorites.

  2. Ally says:

    Holy Perfect Mash! This feast made me homesick for Cali.

  3. sarah says:

    cauliflower gratin recipe, please!

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