Thanksgiving Brunch Recomendations

We're doing our annual "Friends Thanksgiving" next weekend with our friends who can't make it home for the holiday, and this year we are mixing it up and doing a brunch.

I've decided on a Turkey Hash with poached eggs. Right now for the hash i'm thinking Turkey, brussel sprouts, onions, and potatoes.

I'm looking for a variation on hollandaise that would be good to serve along side. Thoughts?

Any other fun ideas for a turkey day brunch are also welcome.

afeltz in Home Cooking

Pastured Pork in Chicago

Without joining a CSA, where can i find pasture raised pork in Chicago? Specifically belly, shoulder, and ribs.

Whole Foods pork uses no antibiotics, etc- but is still grain fed.

Thanks
AF

afeltz in Chicago Area

Seasonal Sauce for Beef?

Good point- probably sub the pear for a berry, and pine nuts instead.

I like the salsa verdi idea, any favorites? ive seen so many variations (dill, mint, parsley,etc)

afeltz in Home Cooking

Seasonal Sauce for Beef?

Next weekend I'm making a beef tenderloin roast for a group, and looking for a sauce that would be appropriate.

Side dishes are:
Homemade potato gnocchi w. peas and asparagus, dressed with EVOO and parmesan
Mixed Green salad w/ pears, goat cheese and candied walnuts
Pesto-garlic bread

Any input would be appreciated, im leaning towards a mustard or mushroom based sauce.

AF

afeltz in Home Cooking

Fresh Pasta storage for Dinner Party

Im making homemade pasta for a dinner party tomorrow. Party is at a friends house, so i'd like to do as much at home as possible, then just boil and sauce at the party.

How far ahead of time can I roll and cut the pasta and still have the best flavor/texture?

Any transport suggestions?

Thanks
AF

afeltz in Home Cooking

Please help me improve my pizza further

That sounds like a great idea!

Does anybody par-cook their crust before adding toppings/finishing?

I like really thin and cripy crust, so i typically par cook to ensure it doesnt get soggy.

afeltz in Home Cooking

Sweet Potato Gnocchi Dough- Freeze or Refrigerate

Thanks PBSF, you confirmed what i was hoping to hear.

There are hundreds of sweet potato gnocchi recipes on the interweb. Mine is super basic, but i go by feel of the dough mostly- depending on potato cooking method, humidity, etc the actual qty of indgredients can vary.

2lbs sweet potatoes (roasted at 375 for ~35min)- allow cool for 5-10min
1 egg
1.5 c flour
pinch of fresh nutmeg
salt to taste

Run the roasted potatoes through a ricer (skins stay in ricer so i dont bother to peel ahead) and add salt and nutmeg. mix a little at a time of egg and add flour till the texture is "right"
roll out .5" snakes and cut into 1" pcs. i have a gnocchi board, because i never bothered to learn the proper "rolling it off the fork" technique.

While water is boiling, heat a stick of butter in 12" nonstick pan over medium till it stops bubbling (this means the water is all evaporated) and starts to brown. Add 3 Tbls fresh finely chopped sage.

Drop gnocchi in boiling water till they float. use slotted spoon to remove from boiling water and into butter/sage sauce. Toss to coat and serve

afeltz in Home Cooking