It is Thanksgiving Day in Philly. The recipes for the week are from a Gourmet magazine cookbook. Our wine for the main meal is a Neyers Merlot which went well with bread and mushroom based dishes.
We started with breakfast. I made an omelet for Tommy and a tofu scramble for me using smoked tofu, greens beans, broccoli and cauliflower. I had a piece of the seeded bread spread with the persimmon cranberry sauce. I had detox at breakfast. I am not sure if it detoxed anything, but it is a good earthy tea with anise, licorice and dandelion root.
For lunch we started with a salad. It was the same salad mix we have eating the last few days of spinach, carrot, tomato, avocado and cucumber. I topped it with some of the endamame dip and some olive oil. We had a piece of seeded bread on the side.
For the main course, I did make a turkey for Tommy. It was seasoned with a miso butter between the skin and meat. Tommy pronounced as the best turkey meat he has ever tasted. I am glad he liked it, since he will be having some at every meal for the next few weeks. I made a basic turkey gravy with the juices from the turkey, a veggie stock I brought from home and some flour.
My main course was a Eggplant, Tomato and Chickpea Tart. The filing was sauteed in a skillet and added to layers of phyllo dough for baking. The recipe called for 4 individual tarts, but the lack of cooking utensils led to make one large tart. The phyllo behaved well, but I did not have a brush to spread olive oil over each layer. I used a paper towel, which worked okay. For my gravy. I had a barley mushroom gravy. I roasted a mix of shiitakes, portobellas, and white mushroom with the barley. The stock was made with the mushroom stems and parsley. The veggies were removed, then I added the barley. I sautéed some carrots, onion and celery then started adding the stock. I also added some wine and tomato paste. The stock was continually added and heated until thick. The pic is the tart with the gravy.