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For the last three years, my husband and I have gone abroad for Thanksgiving. Our first trip was to Rome and it was fantastic. There were no lines at the Vatican or anywhere else. The next year, we went to Prague and had duck on Thanksgiving in a cozy restaurant. Last year, we had goose in Berlin. I choose to stay home this year, but with the recent election and family stuff, I wish I was back in Rome.
I have a vivid imagination and I can picture some of you sitting around the table with family and friends and hopefully not discussing politics. That could end badly this year. Each family has their own recipes with some of them being passed down from generation to generation. The center piece is usually a turkey, if you are not a vegetarian. There also is cranberry sauce, stuffing, rolls, and so much more.  A feast in my little cabin I remember my first Thanksgiving when I was in Germany and my then American husband prepared a Thanksgiving meal while I was teaching. Thanksgiving is not celebrated in Germany. I can’t remember any of the food he prepared other than the turkey. The next year, I was living in Lowell, Massachusetts and I was invited to Thanksgiving by a Greek family. I remember spinach spanakopita and a tasty stuffing. The years went by and many Thanksgivings have passed. My favorite Thanksgivings were the ones when we fed 90 people at our school. The children were dressed as Pilgrims and Indians, and recited little poems. We invited our friends from a nursing home and had a wonderful time. The children’s mothers cooked the turkey. We made instant mashed potatoes and instant gravy. Yes, you read correctly, this food blogger made instant mashed potatoes. There is no way we would be able to peel potatoes for 90 people, dress the kids and have them ready for the feast. I did bring some fresh herbs and spices for them to try. It was glorious! This was not about fancy food, but it was about giving thanks, having compassion and sharing everything. This happened on a Wednesday and I would come home and prepare another feast for my family and friends on Thursday. If you were a friend of mine, and you didn't have your own family to eat with, you were always welcome to join us. That’s what Thanksgiving is all about.  Over the years, I have made several vegetarian Thanksgiving meals with chestnut stuffing, mashed potatoes, and mushroom gravy. I lost the recipe for the best sweet potato yeast rolls ever, and I have not been able to reproduce it. Please let me know if you have some good recipes. These days, life has become simpler and I use the recipes that I have on my blog, but I’m still looking for that elusive sweet potato roll recipe! My turkey is moist, tender and juicy with a flavorful gravy. Rosemary, thyme, and sage add flavor to both. If you are too busy to read my posts, click on the photos for the recipe.  For me the most important dishes for Thanksgiving dinner are the stuffing, the gravy and the cranberry sauce. The cranberry ketchup is a new addition to my repertoire and I love it.  Chunky Cranberry Sauce  Cranberry Ketchup  Chestnut Shiitake Mushroom stuffing I wish you all a peaceful Thanksgiving with good food, good friends and family and a full belly. And please, don't discuss politics, it is not good for digestion.
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Whenever I bake this tart, I pretend I am in Paris. I’m in one of those neighborhood bakeries smelling the scent of sweet pastry and fresh baguettes. I am taking my wrapped tart to one of the benches in the park near Notre Dame and savor every bite while life unfolds in front of me. But I am not in Paris, I am in Santa Cruz and it is time to share this delicious tart recipe with you. Let’s go back to the IFBC (International Food Blogger’s Conference) in Sacramento that I attended this past summer. While there, my friend Deb (who writes a blog called “East Of Eden”) and I went on an a pre-conference excursion to the California Endive farm and Stillwater Orchards, a pear orchard in the Sacramento-San Joaquin river delta. The delta is a labyrinth of sloughs and an estuary in Northern California. It’s gorgeous country with small rural towns, islands, and tributaries flowing throughout. Most of the land has been claimed by agriculture, pears being one of the fruits grown. There is a Pear Fair in the small town of Locke. Our visit at the end of July was wonderful. The pears were on the trees, ripe and ready to be harvested. After a tour of the orchard, we had a picnic lunch under a giant oak tree. The dessert was a delicious pear crumble. We all got a bag of pears to take home. I decided to make my pear tart with them. This tart recipe has been a family treasure for many years. Yet I am always in search of the perfect crust. For the blog post, I decided to use a pastry crust known as pâte sucrée, a rich and sweet pastry with a crisp cookie-like texture. I always buy some extra pears and make sure that they are ripe. I use Bartlett pears that are juicy. I grind the almonds in my Vita Mix , or you can use a food processor
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WELCOME TO SUNNY COVE CHEFThank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time. Categories
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