Last year for #friendsgiving I made chicken cutlets and macaroni and cheese. This year for Friendsgiving I followed a more traditional menu, and was rather impressed with the results.
Any gathering, friendsgiving or not, in my opinion, is incomplete, without snacks. For the evenings apps, I decided the best way to go was charcuterie. Who doesn’t love a big plate of meats and cheeses? Vegans, I guess. But, with a plate full of mozzarella and prosciutto, there wasn’t much homemade going on. To add my own Erin twist, I took my second attempt at the Bread Toast Crumbs peasant bread recipe.
Neglecting to follow the instructions to an exact T, I found the bread slightly underdone in the middle. Instead of throwing it away, as I had just spent hours preparing and waiting for the dough to rise, I decided to act like it was all planned. I cut the bread up and created small crostinis for my charcuterie board. See– it was all intentional.
Next up: dinner.
I started watching the Netflix series Salt Fat Acid Heat, based on the cookbook of the same name written by Samin Nosrat. The series focuses on the core elements of cooking, and as I watched, I learned. Inspired by the Heat episode, and well aware of the likelihood that I was going to be eating turkey for days after Thanksgiving, I decided to make roast chicken instead. Following Samin’s buttermilk chicken recipe I successfully seasoned, roasted, and carved the star of the meal. But to be fair, the recipe was straightforward and required so few ingredients, it would’ve been hard to mess it up.
Because it was friendsgiving, I thankfully wasn’t responsible for the entire meal. The stuffing, mashed potatoes, and apple pie were all made by my friends. All that was left for me was the vegetables. I’ve been a fan of brussels sprouts since I bravely tasted them in my college dining hall, but making them at group functions can be risky as they aren’t always the most popular dish in the kitchen. Cooked well however, they can be delicious. I followed another recipe from my new favorite cookbook, Salt Fat Acid Heat, and made a pan of roasted veggies that were so good I had to make them again. The secret to their success? You’ll have to make them yourself to find out!
Cooking big meals can be challenge. After all, it is the ultimate test of timing, kitchen space, and piling dirty dishes. But sometimes, it’s the simple recipes that taste the best, and there is no better feeling than watching everyone clear their plates.
