In Food, Recipes on November 13, 2016 at 9:23 pm
Oh, hi there! It’s been a while. Thank you guys for continuing to visit the site (we are at almost a million views!!!!). So where have I been? I’ve been cooking, a lot, over on my Instagram feed. But with Thanksgiving approaching, which is my very favorite day of the entire year, I had a little more to say! This year we’re celebrating with a few of our favorite friends and combining two family traditions, and I can’t wait. I started planning the menu a few weeks before Halloween (like around Labor Day) but wasn’t allowed to talk about it out loud until November rolled around.
I’ve ordered our BN Ranch Heritage Turkey from Gwen Butcher Shop, which comes with Curtis Stone’s homemade cranberry sauce. And I’m buying the pies. There I said it. I ordered one of these Winter Luxury Pumpkin Pies from Valerie Confections, which uses roasted ‘Winter Luxury’ pumpkins and is topped with whipped cream.
I had planned to make a pecan pie for my husband, because it is the only thing he wants at Thanksgiving really, but then I got to talking to my barista the other day and learned that Go Get ‘Em Tiger is making Brown Butter Pecan Pies with toasted California pecans, brown butter sauce and a whole wheat crust. Whoa!
So what else will be on the table? This incredible Mushroom Thyme Gravy, for sure. It’s vegetarian and make-ahead. I put it together in the morning and keep it warm in a thermos all day.
Both families are making a stuffing, and I’m going back and forth between three options for ours. Stay tuned! Mashed potatoes, check. Green beans, roasted carrots, check. My husband is grilling Brussels sprouts which he tosses in parm, and our friend Justin is mixing up Whiskey Sours and Shrimp Cocktail while we all cook. Would love to hear your must-haves for Thanksgiving, particularly if you have any favorite stuffing recipes.
In Food on November 24, 2013 at 2:37 pm
For most of the hostesses I know there’s usually one thing about Thanksgiving that stresses a girl out. For some it’s her mother-in-law, for others it’s piecrust. For me, it’s the gravy. There, I said it. My favorite part of my favorite meal of the year is gravy, and it’s the one thing I don’t make at the Thanksgiving table. For the past few years, I’ve been dry-brining our bird and once you try the technique, you’ll never go back. The one glitch is that the drippings are too salty for pan gravy, and so I order it. There’s no shame in that, especially when the Chardonnay and thyme gravy comes from my friend Kate Paul of foodink catering—former personal chef to the Rolling Stones and a favorite with the likes of Vanity Fair, Vogue, Chanel, Karl Lagerfeld and other A-list clients around town. You can order the entire dinner from foodink, or just fill in the sides as need be.
It turns out I’m not the only of my friends sneaking in a little outside help. Sisters of Los Angeles co-founder Sara Stein is too busy making her dad’s famous Red River BBQ Sauce (I swear one day I’ll get that recipe out of her!) and grilling her turkey to bake the pies, so she turns to Los Feliz favorite House of Pies for dessert.
As for my friend Alison, who recently went gluten-free, she’s ordering a classic stuffing with sage, apples and mushrooms from Clementine in Century City to serve to her 20 guests on Thursday. “If I can’t eat it, I don’t want to make it!” she says. Other childhood friends who are heading home to the Napa Valley this week, plan to order mashed potatoes from Rutherford Grill and cranberry relish with orange and cinnamon from Dean and Deluca to take the pressure off. Sometimes you have to cheat to win.
In Food on November 18, 2009 at 11:19 pm
Is it really possible that Thanksgiving is a week away??? I recently posted about our menu lineup and OH MY GOD cannot wait to try the updated version of Russ Parson’s “Judy Bird” that ran in today’s LA Times. Today I also made the executive decision to put in my order for gravy at Larchmont Larder, which is featuring a fantastic Thanksgiving menu avail for online ordering and delivery. It seems like the gravy always stresses me out since it is the last thing to deal with when I’m trying to get everything on the table. And this year I thought, why make myself crazy?
It’s funny because I’ve had conversations with two friends today—two friends who are really good cooks—who are on the fence about going to the trouble of cooking the entire meal. In years past, I might have viewed this (as well as ordering gravy) as blasphemous. But this year, there just seems to be general chaos. Is it just me? So why not fill in with a few fanatastic sides from the Larder and support a local business? I love how great owner Katie Trevino is, and the food is just plain GOOD.