AI: Holiday Food
So I couldn’t resist a Thanksgiving-related post, but out of a desire not to exclude our non-US readers and have it actually be (hopefully) interesting, let’s talk about food! I just got finished making a dish my mother asks me to put together for most holiday dinners, ever since I winged it from on-hand ingredients one year. So I’m going to share my (pseudo) recipe for that below.
What are some of your favorite ‘special occasion’ foods/dishes? Feel free to share recipes (and/or recommendations!) in the comments.
My dish: Chilled Asparagus with Lemon Vinaigrette (vegan-friendly)
(I don’t actually have a written-down recipe for this, so amounts are subject to taste and demand, but the amount I make will usually comfortably feed 6-8 people as a side dish.)
Blanch the asparagus until just tender (submerse in simmering water for ~3 minutes, then drain and fast-cool with ice water to stop the cooking); pat dry and set aside.
For the vinaigrette, put the zest and juice of one lemon (or the juice from two, if they’re not particularly juicy) into a small bowl. Add about a tablespoon of Dijon or spicy mustard, about a half-teaspoon of garlic powder, two teaspoons of sugar, and salt and pepper to taste. I also usually sprinkle in a bit of dried thyme or tarragon. Whisk all of these together, then stream in extra-virgin olive oil as you whisk to form an emulsion. I use about 3-4 tablespoons, but this can be adjusted quite a bit – the more you use, the milder the flavor will be.
Place the cooled asparagus in a shallow dish. I also add thinly-sliced, roasted red bell peppers (jarred are fine). Pour the dressing over the asparagus, and chill until ready to serve. Capers and/or kalamata olives would also be good additions for extra flavor.
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(featured image: treatsforme.tumblr.com)