As a food blog, I would be remiss if I didn't wish my readers in the US a happy Thanksgiving, and the rest of you a... happy Thursday, I guess.
The Brown Stock I made last Sunday became a brown sauce on Tuesday, and today went into the braising liquid for some wine-braised short ribs of beef that I created, on special request, for the dinner. I also produced some sweet potato cakes, which follow from a very simple, old Irish recipe.
Far to near in the image is:
Red Wine-Braised Short Rib of Beef, with Creamy Mushroom Polenta and frizzed onion garnish; Fall Michigan Vegetable Medley (turnip, rutabaga, baby carrot, patty-pan squash, peas, parsnips); Charley's Mustard-Rubbed Pork Loin with Sweet Potato Cake, Pear Sauce, and Cherry-wine Reduction.
That is a sexy plate if you ask me. The food tonight was wonderful. I hope those of you who spent time with family or friends had as good a time as I did, and I'd love to hear what you all had for dinner...
Did anyone do a steampunk thanksgiving?