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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! 
16 Comments
What a great dish! I love it. Mmmmm, I never get to cook brussels sprouts because I’m the only one whom likes them… maybe this will be the way
Your Thanksgiving sounds like our Christmas here… family meetings and huge bellies and food everywhere… but it’s a lovely time.
Nuria recently posted..Mini Chocolate Cakes with Almonds and Orange
This does sound like a great dish Joan. I love to have recipe ideas for those leftover dishes, if tnere are any.
You know I love this one, since I am on a brussels sprouts kick.
angela@spinachtiger recently posted..Brussels Sprouts Gnocchi Pan Fried with Sage Browned Butter
…and it’s not overly fattening the way I prepared it. You won’t have to take an extra zumba class!
When in doubt, make pasta indeed! Nice recipe and lovely presentation.
Victoria Challalncin recently posted..Vegetarian Hungarian Mushroom Soup
I think I am one of the few people that loves this precious little “repollito”. This pasta has so much flavor with the addition of the proscuitto.
Platanos, Mangoes & Me! recently posted..Thanksgiving
Perhaps the most elegant and original B Sprouts recipe I have seen. GREG
Sippitysup recently posted..Don’t be Scared of Ghost Chilis: Flatiron Steak Sandwich
Thanks! I almost didn’t post it — thinking it was too “default” as you like to say.
We used to have ravioli on Thanksgiving but have done away with that tradition because we were too stuffed to eat the Turkey. I do miss it. Now you will not believe this one Joan- my Ma did not put stuffing on the table this year! I was gutted, it’s the iconic part of the traditional Thanksgiving meal! So I find myself needing to make some. To eat with what? I don’t know, I think just to have it.
Robin Sue recently posted..Hot Olive Appetizer
ha, ha…I remember one year my mother did a rice ‘stuffing’…not the same! Roast a chicken or a pork loin and make your stuffing!
Hi Joan, Your site is beautiful, I love the green and of course the food photography. I love Brussels sprouts anyway I can get them and pasta would be at the top of my list. Your Thanksgiving experience sounds very similar to mine, so much good food and no leftovers- I immediately began to crave a slice of leftover pie for breakfast, oh well next year!
Happy Thanksgiving in arrears. I have only ever had one Thanksgiving meal in my life but I can appreciate all your comments…..too much of everything and not enough tummy or mouth space to have a bite of all. The pasta looks great – like the idea of using the pasta water to sauce things up. Stay well
Que rica receta, voy a ver si así logro que mi esposo y mi hijo coman estas coles de bruselas, porque ciertamente como leí en los otros comentarios nada como un plato de pasta para ir a lo seguro y más si tiene prosciutto.
Cristina
Love the whole idea here Joan and I’m particulary in love with your pasta presentation!
Thanks, Peter, that means a lot coming from…you!!
GF, I know what you mean about having too much food on TG, but goodness, the leftover options are so amazing. For starters, this looks great. Simply delicious!
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