Comments on: sunday dinner with the in-laws

By: Wendy

Wendy — Sat, 28 Nov 2009 02:27:28 +0000

Thanks for the Avec Dates recipe – I think we have a new T-Day tradition!

By: PJ Mullen

PJ Mullen — Tue, 24 Nov 2009 04:30:22 +0000

Rather than quartering and blanching them, I simply ran them down a mandolin and shredded them. Also, since I was short of a few ingredients and couldn’t make it to the store, I went with walnuts over pecans (not as good), a horseradish mustard and a touch of balsamic.

By: Heidi

Heidi — Mon, 23 Nov 2009 14:06:07 +0000

I serve braised dishes – lamb shank, short ribs with canellini beans (cooked from good dried ones) pureed with a healthy glug of good olive oil – so creamy good.

By: Michelle V

Michelle V — Mon, 23 Nov 2009 13:42:45 +0000

How did you make them? I think I might make them again for my daughter’s 1st bday party dinner but am curious how you improved them. Thanks!

By: PJ Mullen

PJ Mullen — Mon, 23 Nov 2009 04:27:04 +0000

I can certainly understand his point, and I’m in no position to argue with an Iron Chef, but I sometimes serve my braised short ribs with creamy polenta if I’m not feeling up to making a risotto. And I despise Brussel Sprouts, but I did make his recipe (with a few minor changes) and they were awesome.

That sounds like a really tasty mashed potato recipe, I’m going to have to give that a shot sometime soon.

Have a great thanksgiving!