Trying a new thing here – multiple photos in a post! If you click on any of the photos it’ll pop up to full size and then you can scroll through (the > arrow will show up when you mouseover) to see the other photos in this post.

We went to two Thanksgivings today. For lunch we went to a potluck with Jens’ friends hosted by a very awesome coworker of his. Lots of delicious food but unfortunately I was too busy stuffing my face and playing with a cute baby to remember to take photos.

Then we went to my parents’ house for dinner, where my younger sisters were cooking up a storm. The menu there was:

Pictured:

• Roasted horseradish root vegetables (this is what Jens made to bring, and the recipe is after the jump. It went really well with the roast.)
• Fennel avocado salad (we also brought this. Only my mom really ate more than a few bites. The others aren’t really into fennel. And apparently my dad is not a fan of coriander, which was in the dressing.)
• Pumpkin pie (recipe courtesy of Cook’s Illustrated, baked by sister)
• Apple pie (also baked by sister)

Not pictured:

• 2-rib roast (humanely raised beef, choice, from Whole Foods. $12.99/lb. It’s been my job the past two years to bring the meat, then my family roasts it. I keep meaning to order from a farmer’s market stall but procrastinated too long and had to go to Whole Foods.)
• Mushroom gravy
• Mashed potatoes
• Green beans and other assorted steamed/boiled vegetables
• Stuffing (I have no idea what kind. It’s the kind they’ve made the last few years in a row.Edit: apparently I am very wrong on this point. The stuffing was new, and consisted of made-from-scratch cornbread plumped with turkey broth, dried cranberries, Arkansas Black apples, and spicy sausage. In my defense, I remember asking if the stuffing was different and someone at the table claimed it was the same as last year’s. Obviously that source was mistaken.
• Steamed rice
• Cheese biscuits (very flaky and cheesy, but not the Red-Lobster style ones that my sister usually makes, which I love unreservedly.)

Someone asked me the other day if my family does a “traditional Thanksgiving.” I gave them a blank look and said, “We have rice because we’re Asian and prime rib instead of turkey because nobody likes turkey. But that’s traditional for us, so I guess the answer is yes.”

So whatever your traditions are I hope you had a great Thanksgiving!

For the horseradish root vegetable roast,

Roasted root vegetable salad with horseradish

Ingredients
1 1/2 lbs parsnips
2 large yellow carrots (less sweet/more flavor than orange carrots)
4 beets
1 1/2 Tbsps prepared horseradish
2 cloves garlic (used the frozen minced garlic from Trader Joes)
olive oil

Directions
Toss everything together on a large rimmed baking sheet (cover with foil for easy cleanup). Roast in a hot oven until all the veggies are roasty, at least 30 minutes, but it’s hard to overdo it. Yeah, this isn’t much of a recipe. Jens is playing a videogame so I’ll try and get better instructions later.

Saturday, November 27th, 2010, 8:58 pm   |   Another person's fridge, Weekend cookery  |  RSS feed |  Respond  |  Trackback