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Five days to Thanksgiving, and if anything this year, I am feeling rather more compelled to double down on recipes from Asian Americans as I plan this year's Thanksgiving dinner.
High on the list of new possibilities:
* Justin Pichetrungsi's nam prik ong lasagna. Or maybe Khushbu Shah's saag paneer lasagna ("la-saag-na," as she puts it), if we do the pork belly and don't want two meat-heavy dishes.
* Mandy Lee's oyster-kimchi stuffing (especially if I can get ahold of a gochujang loaf from Rize Up, I have been swearing I'm going to make this for close to a decade now)
* Kristina Cho's persimmon custard tart and/or Stephanie Le's pumpkin Basque cheesecake. I thought that was it for desserts, but then yesterday morning, Molly Yeh posted a recipe for pistachio butter pie, and I have that jar of pistachio butter I picked up at the Santa Monica farmers’ market this summer …
As for potentially returning favorites:
* Pim Techmuanvivit's fivespice pork belly
* Kay Chun's cranberry Asian pear chutney (which goes really well with Joanne Chang's roast leg of lamb, side note)
* the Le's miso butter mashed potatoes
* Eric Kim's little gems salad with roasted seaweed dressing
* Still need an orange vegetable dish, unless I decide orange is represented enough by the persimmons for dessert
* Still thinking how I've wanted to bring in Betty Liu's lemongrass corn soup as a lighter side for ages. But that's a chilled soup, and it's looking chilly and rainy for Thanksgiving this year, so maybe I do Kathy Bui's lemongrass cornbread instead? But then also I keep thinking about how much we love custard-topped cornbread, but now have lactose intolerance issues; I wonder how well substituting coconut cream for the heavy cream before baking would go. And maybe infusing that coconut cream with the lemongrass and shallots?
* Still don't really have anything Filipino on here. I had been thinking this would be the year I would figure out a Filipino hotdish, at least before I saw the lasagna possibilities. Maybe Rezel Kealoha's Thanksgiving stuffing will get my brain in gear?
High on the list of new possibilities:
* Justin Pichetrungsi's nam prik ong lasagna. Or maybe Khushbu Shah's saag paneer lasagna ("la-saag-na," as she puts it), if we do the pork belly and don't want two meat-heavy dishes.
* Mandy Lee's oyster-kimchi stuffing (especially if I can get ahold of a gochujang loaf from Rize Up, I have been swearing I'm going to make this for close to a decade now)
* Kristina Cho's persimmon custard tart and/or Stephanie Le's pumpkin Basque cheesecake. I thought that was it for desserts, but then yesterday morning, Molly Yeh posted a recipe for pistachio butter pie, and I have that jar of pistachio butter I picked up at the Santa Monica farmers’ market this summer …
As for potentially returning favorites:
* Pim Techmuanvivit's fivespice pork belly
* Kay Chun's cranberry Asian pear chutney (which goes really well with Joanne Chang's roast leg of lamb, side note)
* the Le's miso butter mashed potatoes
* Eric Kim's little gems salad with roasted seaweed dressing
* Still need an orange vegetable dish, unless I decide orange is represented enough by the persimmons for dessert
* Still thinking how I've wanted to bring in Betty Liu's lemongrass corn soup as a lighter side for ages. But that's a chilled soup, and it's looking chilly and rainy for Thanksgiving this year, so maybe I do Kathy Bui's lemongrass cornbread instead? But then also I keep thinking about how much we love custard-topped cornbread, but now have lactose intolerance issues; I wonder how well substituting coconut cream for the heavy cream before baking would go. And maybe infusing that coconut cream with the lemongrass and shallots?
* Still don't really have anything Filipino on here. I had been thinking this would be the year I would figure out a Filipino hotdish, at least before I saw the lasagna possibilities. Maybe Rezel Kealoha's Thanksgiving stuffing will get my brain in gear?
