We began our Thanksgiving feast with the Traditional Tracing and Coloring of Hand Turkeys. We were thankful for the bounty of colors that even a small box of crayons offers.
Our first course was a communal tasting of the Jones' Soda Regional Holiday Pack. First we tasted the Smoked Salmon Pate, an activity which Tejal undertook with admirable stoicism:
I, however, was more demonstrative in my distaste at the combination of artificial sweetener, smokiness and fish:
I don't know where to start with our Thanksgiving merriment, so I'll begin with the box of Jones calorie free Thanksgiving soda. It was certainly not the highlight--Martha's gorgeous bird, Whitney's secrey family noodles, drawing turkey hands. Those were the highlights. But the sodas were a five course meal, Willy Wonka style, served in twisty top soda bottles. I'm not that into soda, but I am into really cool designs and their soda bottles always have completely irrelevant images with a pretty sexy font. Who could resist?
1. smoked salmon pate
2. sweet corn
3. broccoli casserole
4. turkey and gravy
5. pecan pie
Yes, they are gross. Mostly, they just taste like artificial sweetener, but the smoked salmon had a clear fishy, smoky flavour, and the turkey a bouillon cube quality. I think if they used real sugar, and maybe upped the fizz factor, I might actually enjoy the sweet corn soda. Pictures to follow...
And then, what did I see? Turkey backs! Already chopped into chunks and ready for stock for about $1.00 a pound! Yay!
As if there weren't enough reasons to make chicken stock, here's one more. It helps one avoid going to the grocery store for a little longer. Good chicken stock is the basis of good, simple soups that require few ingredients (basically the stuff languishing in your sorely ignored ice box) yet pack wallops of flavor. For example, Broccoli and Dry Jack Cheese Soup, constructed entirely from the odds and ends found in my produce drawer and cupboard. The recipe (more or less):
2 stalks broccoli, florets finely chopped and stems peeled and chopped
1 small onion, diced
2-3 cloves of garlic, minced
2 1/2 cups chicken stock (oh so preferably homemade)
1 cup whole milk
3 tbl butter
3 tbl flour
approx 3/4 cup finely shredded dry jack cheese (I used Vella dry jack from the Cowgirl Creamery)
1/2 tsp mustard powder
1 pinch cayenne
1/4 tsp dried thyme
1 bay leaf
Juice from half a lemon
Saute the onion and garlic in the butter until soft and translucent. Add the flour, mustard powder, cayenne and thyme, whisking constantly. Cook over medium-low heat for a minute or two, to remove the raw taste from the flour, but do not let the roux brown.
Meanwhile, bring the chicken stock to a boil. Add the bay leaf and the broccoli stems, cover and simmer for 4-5 minutes. Then add the broccoli florets and simmer until tender. It's worth noting that since the soup will be pureed, the broccoli needs to be pretty soft, not mushy, but a little softer than most of us typically eat broccoli by itself.
When the broccoli is finished, pour the chicken stock through a strainer and into the onions and roux, whisking until combined. Follow the stock with the milk. Whisking often, bring to a gentle boil over medium heat and cook for 3-4 minutes. Whisk in the cheese and add the broccoli.
Puree the soup with an immersion blender or in a standard blender. Season with salt, pepper, and lemon juice.
Ta-da. Dinner. No shopping required. I bet asparagus would also be good, if that's what you had around. All thanks to our good friend, chicken stock.