Thanksgiving
Thanksgiving is perhaps my favorite holiday. When I think about it I can literally taste the foods that take center stage on that special Thursday. However, because Thanksgiving is an American holiday (let's ignore the Canadian version for now) we had our regular Thursday school schedule. That plus the fact that we don't have an oven really put a damper on the celebration. We knew that there wasn't enough time to make a special meal, but that there was a way to make the day different-special: a trip to good old Mickey D's. I must admit that I since moving to Europe I have eaten more McDonalds in the last month than in the entire year before I moved. It is a little counter-intuitive, I know, but sometimes it is just easier and faster to eat somewhere that you have some knowledge of. (Other times it is best to eat somewhere you know nothing about.)
My Thanksgiving feast consisted of a Big Mac meal. I know that you are extremely, droolingly jealous just thing about my luke warm, overly-processed, highly fatty food. I know I was(n't).
If this picture is considered any kind of food porn, then I think it's the kind that just makes you uncomfortable and self-loathing.
So fast-forward to the Friday after actual Thanksgiving.
Hard to believe, but McDonalds' mall Thanksgiving just wasn't enough for me. I needed to cook something. The urge to create was just as strong as the urge to eat delicious seasonal food. A semi-fruitful trip to Coop and we had that ingredients for a bare-bones thanksgiving dinner.
Turkey breast fillets? check. Potatoes? check. Green beans? check. Cranberry jelly? check-ish. Stuffing fixins? check.
The cranberry jelly was an pleasant surprise. Obviously there wasn't an aisle filled with a sea of OceanSpray cans; our jelly was found with all the other regular jellies that you would put on your breakfast toast. Green beans were easy: frozen section. The turkey (tacchino in Italian) was only available in smaller cuts, but since we are sans oven that was fortuitous.
On Saturday, with all the ingredients in place that trick was to cook all of these things on 4 burners, with 2 pans, 2 small pots, a microwave, and no veggie peeler. To deal with the potatoes I turned to the age-old technique of a "potato party", which consists of me asking my roommates (who have very limited knife skills) to help peel potatoes at the peril of their fingers. Several finger cramps and, thankfully, no bloodshed later, the potatoes were boiling away on the stovetop. So far. So good.
Stuffing was a little trickier, but not by much. To be honest the hardest part was that I couldn't be lazy and buy stock at the supermarket. I ended up making my own with what looked like if you reattached a flat chicken wing to a drumstick chicken wing. They had skin, meat, and bones. Plus they were the cheapest cut of chicken at the store. Add some water, onions, carrots, celery, garlic, salt, and pepper and I had the makings of some mighty fine stock. The stuffing was essentially mushy warm bread-pudding like stuff, but it sure tasted exactly like the Thanksgiving stuffing of home, minus the crust from baking it. I attribute the success of the stuffing to the sage (salvia in Italian) we were able to locate after scouring the store spice racks. Of all the feast foods, this was my favorite.
The green beans were heated. Turkey breasts sizzling in the frying pan. I put Sam in charge of mashing the potatoes with a whisk, because we do not have a masher. The food was doing well so far, but there was a problem of space. One aspect of the space problem is that our kitchen is tiny. It has almost no counter space. The other aspect is that we only have two "large" pots and at this point the stock occupied one and the potatoes occupied the other. This left only our small pot for the gravy making and no whisk for making the roux. As it turned out this was fine. The potatoes were soon mashed enough and the small pot served well in the gravy-making.
Gravy was another issue because we didn't have and pan drippings, which usually form the basis of the delicious meal-topper. Thankfully the stock solved this problem. The chicken I used had skin on it, which means loads of flavor, but also higher fat content. After a night of sitting in the refrigerator the fat had floated to the top of the pot and congealed, making it easy to scoop off and put in the gravy. I did supplement the fat supply with butter, but who doesn't love butter? The stock was also added to the gravy and it actually turned out really well. The photos below shoe the congealed fat and the finished product. I think it looks pretty good considering the cooking and logistics challenges.
Chicken Fat
Dinner was a success, but the fate of dessert was not so certain. Thanksgiving dessert means something baked; it means an oven; it means pie. No oven meant getting creative. The result was a cream cheese and Greek yogurt no-bake cheese cake sweetened with honey and flavored with orange zest. Obviously it had a cookie crust, and although I don't think graham crackers exist here, there are plenty of other crumbly cookies to choose from. The other dessert was an attempt to incorporate apples into the celebration. Apples are a must for fall fests, but I wanted to do something more special than apple sauce for our taste-of-home celebration. The result was a franken-cake. I cooked some apple slices in some butter, cinnamon, and sugar, then cooled them. The next day I made another cookie crumb crust. Then I melted a bunch of caramel candies in a sauce pan and poured it over the apples that rested on the crust. If there were actually a recipe for this the last line would read, "pop it into the freezer and hope for the best." I added too much water to the caramels so they didn't set up as nicely as I had hoped, but the result was undeniably delicious.
All in all, I would say Thanksgiving was a resounding success and definitely a spirit-lifter. For a family that doesn't take the holidays too seriously, it was surprisingly hard on me to not be with them (and the lovely Burhans clan) on that special Thursday. Food is a wonderful community builder and it was one of the first times our apartment family (as I have come to call us) worked together on a project that didn't involve dealing with Italian bureaucracy. The best part, though, came the next day: leftovers.














