Thanksgiving is my favorite meal of the year, but I’m never satisfied. It’s not because we don’t have enough food. It’s because we have too much. It’s the sheer quantity of selections that leaves me wanting more of one thing or the other. But there’s no room for a second bite! And I didn’t cook so there were no leftovers. Being a guest is both a blessing and a curse.
Thanksgiving is my sister’s holiday and she does a really good job. Too good. First we have cocktails and appetizers (my contribution) while we stand around and chat. By the time, we get to the table we’ve already picked our way through probably a plate’s worth of food. And then the feast begins.
This year our dinner started with freshly roasted pumpkin soup, followed by pumpkin ravioli in a sage butter sauce and then the whole traditional Thanksgiving dinner. We ended with the usual pies and 2 seasonal ice creams my son made.
It’s a lot of food and it’s hard to individually appreciate each item. A bite of this and bite of that — and I’m groaning. I didn’t even accept a doggie bag which I rued a day or two later when I started to crave some of those Thanksgiving standards I didn’t get enough of.
Brussels sprouts is one. I know they were on the Thanksgiving table but I don’t remember tasting them. So, with no particular plan in mind, I instinctively picked up some brussels sprouts when I saw them at the market yesterday. Tonight, as I set out to prepare dinner, I remembered my motto on foodbuzz…”when in doubt, make pasta!”
While pasta and vegetables are staples in the FOODalogue kitchen, creamy cheese sauces are not. However, I lightened it up by using a small amount of cheese and instead of additional cream or butter, I thinned it out with a couple of spoonfuls of the pasta water. It worked beautifully.
Finishing Touch: Parmesan, freshly ground black pepper and a little drizzle of balsamic syrup.
Well, that takes care of brussels sprouts. Now I have to figure a way to satisfy my yen for more stuffing!