Je Mange

“I eat therefore I am”– Culinary Genius

Wednesday, October 11, 2006

Thanks Giving Au Canada

This post was long in comming. We lost the internet for nearly a week and I've been pretty busy with life recently.

Anyhow for our Canadian Thanksgiving I made a Thompsons Turkey; a madening affair consisting of more thank 20 ingredients. (I'll restrain myself from posting the monsterous recipe here, do an internet search and you can find it) Our sides included lumpy (but delicious) buttermilk mashed potatoes, stuffing and spiced brown sugar carrots.

I'll not give any recipe since none existed. However I'll tell you what I put into the carrots and 'tados.

Spiced Brown Sugar Carrots:
  • Cut in a consisten size
  • Bake in small amount of boiling water or roasted in oven (if oven, add a little water and oil)
  • When cooked add brown sugar, nutmeg and cinnamon, as desired
Mashed Potatoes:
  • Season boiling water well with salt
  • Mash while still warm
  • Use lots of unsalted butter
  • For liquid: butter milk, heavy cream and/or evaporated milk
  • Also try sour cream, cottage/riccota cheese, a finely grated strong tasting cheese
  • Don't use too much buttermilk, a little goes a long way


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