Beginning with the Friday night before Thanksgiving, I had plenty of time and energy for cooking. Here are some of the other meals.
Pasta al Forno
From Johanne Killeen and George Germon ‘s famous Rhode Island restaurant, Al Forno, and their cookbook, Cucina Sympatica:
Broiled EZ-Peel Shrimp Wrapped in Prosciutto
More Sourdough Breads
Two more loaves of my regular Tartine Country loaf, plus one recipe and video lesson from Trevor J. Wilson, with his take on Tartine bread.
http://www.breadwerx.com/make-tartine-style-country-bread-video/
Grilled Baby Octopus, Grilled Sourdough, and Portuguese Chickpeas
Pan-Fried Sourdough, Lucas Canned Tuna, Red Onion, Scallions, and Plum Tomato
Sunday Night — Fried Crispy Baby Octopus with Chickpeas, Lentil Stew, Fumin wine and Quinta Luna Olive Oil from Italy
Altogether, it was a fine, but unusual, Thanksgiving. Food and wine very much to my liking, with major contributions from France, Spain, Portugal, and Italy — most of my favorite parts of the Mediterranean.
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