Cookaholics Bulletin Board

What are you doing?

My theme for the year is "Basque food".

Going to the nephew’s place in Miami. His wife has a ton of I think Cuban relatives, so it will be interesting. I may even get away without being stuck in the kitchen!

We are moving to our new house this weekend, so my kitchen is all in boxes. Our neighbors invited us for Thanksgiving, so we're having whatever they offer us. I think this is the first time in my adult life I haven't participate in the meal to some extent.

I made reservations for Thanksgiving! We're meeting my mother-in-law nearer to her place than ours. It's a smorgasbord and everyone will be happy. Only problem, no leftovers, so I will need to create those. Most likely with a turkey breast and fixings. Happy Thanksgiving to all who remain!

Josh-You must be glad to be out of San Fran with the fires and the extremely poor air quality. I wonder when/if the air will hit the east coast. So sad.

I am going over to a friend's house. Last year, Mom passed away shortly before TG, so he had me over then, too, and I made a mistake - I made a Butterscutch Pumpkin pie, which I have been making for family get togethers since 2008, which is when bon appétit published the recipe. Just about everyone that tried it got hooked on it, so I had to keep making it. It is a true butterscotch, with scotch in the whipped cream, as well.
https://www.bonappetit.com/recipe/pumpk ... scotch-pie

The previous pumpkin pie that I made for many years (I have always been the baker for these dinners) was one from an old Gourmet magazine, which had 1/4 c cognac in it. Hmmmm, do you notice a pattern here in what the family likes?

Happy Thanksgiving to all of you!

Sorry for your loss, Dave.

The butterscotch pie looks amazing. Any particular type of scotch you use/like?

Happy Thanksgiving!

Ivy, yes, I'm very glad to not be in California this week.

Dave, my sympathies on your mom's passing.

So, I've figured things out. This year's theme is "Basque food".

1st course: Pintxos

- beets, cucumber, and Zamorano cheese
- boquerones, olives, and peppers
- basque sausage, peppers and tomatoes
- goat cheese and caramelized pearl onions

2nd course:

- Salt cod, crab, and cider gratins
- Basque leek tart
- White bean, manchego, and apple salad

Dessert:

- Gateau Basque

Thanks for your thoughts.

Fuzzy, that looks like a good menu! I'm always open to non-traditional things like that!

Ivy, I don't even remember what scotch it is - nothing expensive, for sure, since it is added to the hot caramel, and any nuances of an expensive scotch would be lost.

My theme this year is Irish Coffee ala Buena Vista Cafe in SF.