What Are You Fixing AFTER Thanksgiving?
November 25, 2009
At this point, we are plus eight humans at our house now, I think, but people keep coming and going such that I don’t really know who’s here and who’s not. It’s really fun, and some of these people require diapers and such, which is a sort of drama I’d forgotten. OMG she’s gonna PEE! I had to buy Size 6 Huggies yesterday and could not believe the proliferation of butt-covering products in the diaper aisle. Dolce & Gabbana Nitey Nites. Hempy Dreams. What has happened to the world, people?
Another great thing about family coming to town is that I have now located at least two people who are willing to go with me to see Twilight: New Moon on Friday. In disguise, of course. As thirteen year old girls.
Anyway, last night was Orange Night here–we’re back at Theme Night, which seems to crop up whenever my cooking gets particularly bad. I have to say, the boys’ radar about my interest in cooking is supersharp–the minute I go for taco night, again, they’re writing out themes and cramming them into a cup. “At least try,” I’m told.
The menu included cantaloupe, Cheetos, mac n cheese, orange cheese, butternut squash risotto, and and a flight of orange sodas, not to mention actual oranges and orange zest sprinkled on everything just in case. I apologize for the lack of photo, but I think some child has run off with my camera and dismantled it or sold it on eBay.
I bring all this up because we had a dish that I think would make a great palate cleanser once the bounty of Thanksgiving has left everybody all bloated and regretful about those last three yeast rolls.
It’s Salmon with Hoisin, Orange, and Bok Choy, from this month’s issue of Bon Appetit. (Let’s all pause for a moment to grieve once again the end of Gourmet. I didn’t even subscribe to Gourmet, but discontinuing Gourmet seems really unsportsmanlike. Bad form. Sort of like canceling Strunk and White or something.)
You can find the recipe here. I couldn’t find baby bok choy and went with adult-sized bok choy, which has an excess of the white stiff celeryish part, so I mostly just whacked that part off. You wrap the salmon in aluminum foil packets, and it poaches and steams up and tastes absolutely fresh and delicious. Cilantro and ginger are the least Thanksgivingy flavors I can imagine.
What will you be making once the leftovers run out?
Happy Thanksgiving to one and all.