Good morning and happy Monday. I had a quiet weekend at home — and discovered a new (to me) classic cocktail that’s should warm your bones on a chilly night like this one is promising to be.
I found it in one of my favorite cocktail recipe books: Cocktail — The Drinks Bible for the 21st Century. The book is out of print, so if you ever come across a (relatively inexpensive) copy, snatch it up. The writing is delightful and the recipes are flawless. This drink has gin, sweet and dry vermouth, grand mariner, orange juice and orange bitters. I’ll post the recipe separately.
For Friday night supper, I scrounged for leftovers. On Saturday, I sort of did the same thing, but I went scrounging in the freezer. I found some leftover lamb sausage and some beans with pancetta and sage. I unthawed both, and sauteed some scallops and garnished the whole thing with orange and mint. (No, this was not my idea — it’s a riff on an amazing Michael Symon recipe, which you can find in his book, “Live to Cook.”)
On Sunday, I had my folks and my grandmother over for supper. We loved the cocktail from Saturday so much that we made it again for them. They adored it — especially my 88-year-old grandmother, who kept calling it “so interesting.” (I joke, but I love.)
We roasted a couple of chickens and had a very Thanksgiving-y meal of mashed potatoes, Brussels sprouts with pancetta and butternut squash with sage and thyme.
If you’re planning a small Thanksgiving, I’m telling you, this would be a delicious meal, and we pulled it together in about an hour. No lie.
We threw the pre-diced pancetta in some water to start the pork fat rendering, then once it was nice and liquidy, but the Brussels sprouts in the pan. We let them steam for a little while, then turned the heat up to caramelize them and crisp up the bacon,
The smashed were Yukon Golds. Start them in salty water at room temp, then bring to a boil until they’re fork tender. Smash with a potato masher (skins and all) and add warm milk and butter to taste.
For the squash, I peeled and diced it and tossed with thyme leaves, chopped sage, brown sugar and melted butter. Then I spread out on a sheet pan and roasted it under the chicken for about half an hour.
And yes, the chickens. Brined for about 4 hours, then I squeezed lemon juice on the skin, stuck the lemon in the cavity and threw some rosemary under the wings. I like to start my chix on their backs, then every 20 minutes turn from back to side to other side. I finish breast up until the temp reaches about 160. I let them finish cooking to 165 while they’re resting.
Really easy and really delicious dinner. No dessert, though. Except maybe another sip of Satan’s Whiskers.
And with that, here’s what people have been talking about this weekend:
After a meal at Harvest on Hudson, Paula waxes about the fig. (RC)
Todd has some nice photos of the Tarry Market in Port Chester. (WE)
Meet the chef: Jeremy McMillan of Bedford Post. (P)
Cho Cho San Sushi in Nanuet. (P)
Meet the Chef: Eddis Martinez at the Rainwater Grill (P)
Sweet Grass Grill in Tarrytown and its new menu. (P)
MH visits Ambadi in White Plains. (NYT)
MH gives the new Eclisse in White Plains a rare “don’t miss.” (NYT)