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Archive for November 23rd, 2010

gravy

I do love cooking projects that require days.  No-knead bread. Gravy from scratch. I’ve done both this week.  The no-knead bread was for dinner at Matt & Christina’s, where we had a delicious, mostly local meal that unfolded at a nice relaxed pace.  First, Christina cooked up some little pizzas with Indian-spiced tomato-mustard green sauce topped with goat cheese.  The unusual combo worked beautifully.  Meanwhile, Jack followed Matt in and out as he went to fire up the grill, check on the rabbits and chickens out back, and then grill some home-raised rabbit. There was salad chock full of peppery arugula from our Red Root CSA, and for dessert, creme brulee with local persimmons. Jack didn’t want any, until he saw that dessert involved flame! A spectacular, sustainable meal.

The next day, I started the gravy, using Julia Moskin’s recipe from the NYT.  You start by roasting 6 turkey legs basted with butter every 20 minutes.  The house was filled with the most wonderful aromas.  Then, you make the stock, the most elegant detail of which, I think, is the peeled onion stuck with cloves.  I have two cold bowls of fat-topped liquid in the fridge at them moment: the stock and the deglazing liquid, which will all eventually be combined, after I make a rue with the fat and some flour.  I made this gravy two years ago when my in-laws came to hot and sunny Alabama (from cold and leafless Massachusetts) for Thanksgiving.  It was heavenly.

It’s one long week of parties. Tonight, our good friends from Berkeley (who now teach at U of Southern Mississippi), Charles and Monika are stopping in for the night on their way to Atlanta.  These are the kinds of friends with whom you laugh so hard you strain your diaphragm.  I’m hoping to make a meal conducive to good times. We’ll start with something basic and salty: pistachios.  This will be followed by braised cabbage-wrapped meatballs made with semi-local, all natural pork.  (I’m hoping there’s a cabbage in my Red Root bag today when I pick it up with Jack, after school.)  Roasted carrots, pasta (I’m hoping to get to home-made), and for dessert Nancy Silverton’s Irish Whiskey Brownies with walnuts and currants.

Thursday, we’re doing Thanksgiving with Sharyn, Jim, & Mimi.

A good week.

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