The turkey is in the house. Babe, above, made a play for the flank, but we whisked it away just in time after washing inside and out and patting dry. Now the bird is in the fridge, where it will spend Thanksgiving Lite Eve before emerging mid morning tomorrow to be stuffed, larded with sage and butter under the skin and roasted for about 5 hours in time for our late-afternoon celebration with the ladies and gentlemen who blog.
Even as we placed the turkey into the refrigerator, where its 20.3-lb bulk took up an entire shelf, Babe pursued the quarry, making a last-ditch effort to mark it as his own.
Scalloped Fennel and Potatoes is our signature dish for festive occasions -- discovered a couple of years back at the awesome epicurious.com -- featuring the great South American native -- solanum tuberosum -- that conquered the world. The epicurious recipe is perhaps overly detailed and a bit muddled but worth checking out. It combines layers of sliced Yukon Gold potatoes and fennel with a mixture of heavy cream, chicken broth, flour and chopped garlic. You bake at 400o for 60 minutes. We enjoyed realizing that -- like riding a bike -- we had retained a particular skill rarely employed, the ability to use our Cuisinart food processor to slice potatoes into perfectly uniform disks. Also fascinating is the melding of the distinct licorice essence of fennel with the other ingredients during cooking such that one would never associate this rib-sticking dish with Good & Plenty.
Update: Plenty of good animals now boarding Friday Ark #113 at Modulator.