This year, I was feeling a bit bummed to be away from my family on what is probably our biggest holiday — so to put ourselves in the holiday mood, Evan and I decided to celebrate with two dinners.
The first meal we had on Thursday, actual Turkey Day, and it was an intimate affair. We headed to E-Mart after school to pick up the essentials that would make our dinner comforting and delicious, all while keeping up with the holiday theme.
I drooled over the cheese section for a bit, before picking out some for our friend’s birthday party.
Soju was also a must for the holiday weekend.
Since turkey wasn’t available, we opted for a pre-roasted chicken that we have been meaning to try for weeks. To go with the bird, we picked up some potatoes, butter, cream, carrots, bread and of course, some PIE (with freshly whipped cream).
We also picked up some firm, Asian pears on the street.
Once we got home from the store, Evan went to work on slicing and boiling the sweet potatoes, while I worked out what to do with the pears. My father has previously made a mouth-watering dish of squash, onions and apples that I would have liked to replicate, but I was sans squash. So after pondering over my ingredients, I threw a white onion in a pan over low heat to caramelize, and got to work dicing the pears.
After the onions were becoming translucent, I added balsamic vinegar, which created a sort of glaze. Then, in went the pears and more vinegar, to simmer into a chunky almost-sauce.
The taters mashed up nicely with lots of butter and cream.
We nibbled on the loaf of bread while we worked, singing along to Miike Snow and the new Arcade Fire CD. We tossed the carrots with rosemary and olive oil, roasting them until they were soft and fragrant. The bird went in to our tiny toaster oven next to warm up. Cluck, cluck!
I was quite impressed with our final plates. The buttery, creamy potatoes were balanced perfectly with the tangy, fruity onion/pear compote, and I could not stop eating them together until I was nearly licking the plate. The chicken had a hearty flavor from the roasting, the carrots were wonderfully herby, and the soft bread sopped up nearly a bottle of olive oil and balsamic vinegar. Heavenly.
We curled up on the couch, thankful for our lives together, and watched television until we were able to shove down some of the spicy walnut pie topped with fresh cream. It was our first Thanksgiving alone together, and who better to share that with than the person I am most thankful for?
Plus, we got to celebrate my favorite of gluttonous holidays again at our friend Jenny’s birthday the next day!