10 on the 11th: My 10 Fave Foods of Thanksgiving

This is a fun monthly thing instigated by Marsha In the Middle. 
Usually we answer 10 questions.
And usually I answer over on my fashion blog SpyGirl. 

This month, however, there was one question: Tell us 10 of your favorite things about Thanksgiving. My 10 things are all about food! I love Thanksgiving food!

1967. Grandfather carves, I pose.

I'm no longer a fan of Turkey (I find fowl foul), but I do love 

1. Stuffing! 
    My Mom's version is what I compare all Thanksgiving stuffings to... 
    most don't live up to my flavor memory.

2. Gravy
    I made the gravy when I was growing up.
    Recently I made pork gravy for Severo and the recipe/muscle memory immediately returned.
    I was missing the proper utensil, however.

    You might think me weird, liking gravy and disliking turkey.
    It's not the taste, it's the texture of the meat.

3. Creamed Onions!
    OK, I'm starting to drool.

4. Mashed Potatoes
    I make really delicious mashed potatoes.
    I cook them in a pressure cooker and use some of the potato water as my mashing thinner. And lots of butter.

5. Roasted Yams (or Butternut Squash)
    I prefer my yams savory. I slice in 3/8" rounds and roast them in olive oil.

6. Baby Green Peas
   I use frozen, boiled, with a bunch of garlic power in the water.

7. Cranberry Relish
    I'm team made from scratch.

8. Pumpkin Pie
    OK, I'll accept Pecan or Apple as well

Hmmmmm. These are my most important Thanksgiving items.
Only 8!

our plates in 2016

After looking online at what Whole Foods offers I'll add:

9. Spinach Artichoke Parmesan Dip
    Yeah, that would be nice to graze upon while cooking the other stuff.

10. Brioche Rolls (to go with the dip)

Tada!
Hungry yet?
What foods say "Thanksgiving" for you?

Link to Marsha's answers for this month.

Linking up with Marcia

and

Shelbee's Shelbee's On the Edge

Delicious Breaded Fish

Tim and Lisa, my pals in Portland, have served this a couple of times when I've visited. Their recipe comes from a magazine (not sure which). I wasn't totally happy with the breading, and found something better from NY Times Cooking.

The aioli is addictive - make a double batch! Great for Tuna Salad!

Fish

• 1-1/2 lbs mild fish fillets (sole, swai, tilapia, halibut, etc)

Chile Cilantro Aioli recipe from Tim 

better if made in advance to let flavors blend

• 3tb mayo
• 1/2 serrano chile, cored and deseeded, minced
• 2 cloves garlic, minced
• handful cilantro, minced

Breading recipe from NY Times Cooking

• 1 egg
• Salt and freshly ground pepper to taste
• 3 tablespoons water [or milk]
• 1 tablespoon vegetable oil

• ½ cup flour

• 3 cups fresh bread crumbs or panko

1) Beat the egg, salt, pepper, water and oil in a flat dish.

2) Put the flour in a flat dish and toss the fillets in it. Shake off excess.

3) Put bread crumbs in a flat dish.

4) Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.

5) Fry the fillets in butter or olive oil until golden brown and cooked

Serve with lemon wedges

Tastes of Ethiopia

 I met up with Sheena last week to deliver some goodies from our mutual insta-friend Silvana.

Sheena was craving Ethiopian cuisine, and we met for lunch at Merkato, in the heart of Little Ethiopia on Fairfax.

I had Asa Tibbs: fried fish with sides of (right to left)
Tomato Salad, Atkit Wot Cabbage, Collards, Misir Wot Lentils, Kik Alicha Yellow Split Peas, served on Injera bread

The mix of flavors was SO delicious!
The takeaway leftovers substantial!
There was so much Injera, I decided to try cooking more of my favorites.

After much Google sleuthing, I landed on these recipes, including the essential Berbere spice blend:

• Berbere spice blend
• Atkit Wat cabbage
• Misir Wot or this version lentils
• Kik Alicha split peas
• Injera bread

and Zigni which sounded so good, and is! beef stew

Linking up with

Michelle's Potpourri