What's on your Thanksgiving Menu?


#121

Awesome! Thank you!

I may use it to make shortbread - the recipe I have is just flour, sugar, butter. It’s already fab, but with amish butter? Ooooooo.


#123

Looks fabulous @BradFord.

Elevated the traditionals and it’s quite swanky. What is “piccolo diavolo” (little devil)?


#124

Thanks. “Piccolo Diavolo” is the name of a salami that’s basically traditional Tuscan finocchiona - lots of fennel (finocchio), Chianti, and black pepper. It’s actually not that spicy, but it’s quite bold and definitely a crowd-pleaser.


#125

I’ve been meaning to tell @Emglow101 that my friend who lives near him said that Raley’s has a German butter that is the highest in butterfat. This woman knows her way around a kitchen so I trust her implicitly about such things :slight_smile:


#126

Is it this one?

http://www.fondofoods.com/products/butter/butter.html
https://shop.raleys.com/shop/categories/122?page=2

It’s just over $5 for 8oz, whereas the Amish butter if $5 for a pound. And I can easily get it! So, I’m leaning towards the amish for the win.


#127

Since we’re talking about butter, my current favorite is Finlandia – $5/lb at Sam’s Club. Excellent flavor.


#128

I just sent her a note and will get back to you.


#129

Ingredients

  • 8 ounces burrata
  • 4 large heirloom tomatoes cut into wedges
  • 3 fuyu persimmons cut into wedges
  • 1/2 cup basil
  • 4 cups of chopped kale
  • Olive oil
  • Aged balsamic vinegar
  • Kosher salt and freshly ground black pepper

Preparation

  1. Dispose of kale in the trash
  2. Combine other ingredients and serve


#130

STUFFING
(+ added chestnuts)


“On the first day, God created bread salad”


#131

It’s funny (to me anyway) that they call it “stuffing” when it’s actually “dressing.” As in stuffed in a bird or cooked in a pan. (I’m from the South so it would be cornbread and of course Mother’s stock rather than chicken broth.)


#132

I LOLed when reading your trash the kale.
Your plate is lovely. I never thought to have persimmons with burrata.


#133

Did you find it at your Ray’s? My friend said she didn’t but maybe she only shops at Raleys.


#134

Ralelys is in yreka about 35 miles away. I’ll check when I go there next week . None at Ray’s. Thanks


#135

She retired in the last year or two as a free lance court reporter and I believe she worked in Yreka. Is Redding almost the same distance?


#136

20 more miles to Redding. I go to yreka every couple weeks . Nice drive with minimal traffic


#137

It’s the bee’s knees.


#138

Me too. I luv this guy.


#139

I wasn’t a kale fan until the Ceasar salad at Mozza (baby kale?), but I love your posts @PorkyBelly♥


#140

Mozza makes a kale caesar salad? I might order that. Baby kale? Does that mean it’s fragile like arugula?


#141

This was at Newport, and they switch up salads all the time. I think Nancy’s is the only regular. It had a texture heavier than arugula.