Ready, Set, Prep: Careful Planning Makes Thanksgiving Day a Lot More Fun

 Thanksgiving was my mother's favorite holiday. She loved the food, the gathering of friends and family and the positive outlook of a holiday that sought to bring everyone to the table. 

For many years, my wife and I enjoyed having a gathering at our house as a time to celebrate what is good about our life, to see family and friends we don't see often enough and to have a really great feast. This will be the third year that our older son Franklin and his fiance Lauren will host Thanksgiving. We are deeply appreciative of them for taking on the holidays very large effort.

If you are hosting the meal at your house, even before the vegetables are prepped and the turkey is brined, there is a lot you can do that will make the holiday go more smoothly.

Whether you are hosting a dinner of six or twenty-six, with so many dishes part of the celebration, planning is essential. And that means being prepared. Planning ahead ultimately means less stress and more fun on Thanksgiving. 

The First Step - Make a List 

Step 1 - as soon as you decide who will host, invite the guests so you have a head-count and ask who will bring a favorite Thanksgiving dish

Step 2 - for the dishes you will prepare, pull out the recipes you want to make, make an ingredients list and a preparation time line (some dishes like pickles can be made the week before, some like an apple pie and the turkey are best made on Thanksgiving)

Step 3 - clean the house

Step 4 - borrow extra chairs

Step 5 - pull the extra table out of the garage

Step 6 - shop

Step 7 - cook

Step 8 - on Thanksgiving, share the feast and enjoy the food

Step 9 - clean up

Step 10 - lie down

The recipes we use are a mix of the ones we've perfected over the years and a couple that are new to us. We want to have the favorites and also to shake it up a bit, to have some surprises.

Among the favorites are kosher dill pickles, corn bread stuffing with Italian sausage and shiitake mushrooms, cranberry sauce with nuts and orange juice, shiitake mushroom-turkey liver pate and chocolate banana walnut cake.

I'll make the Moroccan style pickles that I learned to make on a trip to Marrakech. The kosher dill pickles only need 2-3 days to cure, so I'll make those on Monday of Thanksgiving week.

10 Delicious Holiday Recipes

To help prepare for Thanksgiving, I published an e-cookbook 10 Delicious Holiday Recipes.

The ten recipes are easy-to-make, festive and fun. With a recipe for roasting a perfect Thanksgiving turkey with stuffing.

Using the Kindle App you can read the recipes on any smart phone, computer or tablet. The app is free and downloads easily.

I hope you'll order my book and let me help you plan your holiday meals with recipes for special cocktails, appetizers, salads, sides, entrees and really delicious desserts.

The Freshest, Coolest Salad You Can Make for Summer or Anytime

 Our Fourth of July pot-luck picnic was lovely. Friends gathered in a park opposite the local high school to share a meal and then watch fireworks. Everyone made delicious dishes. One friend liked a chopped salad I made and asked for the recipe. 

Adapted from a classic Persian salad, usually made with roughly chopped tomatoes, Persian cucumbers, Italian parsley and (often) feta, mine is made with a few more ingredients and the bits are cut smaller, so the flavors combine more easily. For a vegan version, omit the feta.

The salad goes well with roast chicken, grilled sausages, charred steak or sautéed tofu or by itself with avocado slices.

For the tomatoes, I prefer cherry tomatoes, but any kind of ripe tomato will do. Only use Persian cucumbers ("cukes"). To build out the flavors and textures, I add cooked corn kernels, chopped green olives and ripe avocado. For the dressing, I prefer Japanese rice wine because it is less harsh than other salad vinegars mixed with extra virgin olive oil.

For seasoning, I keep it simple. Sea salt and freshly ground black pepper. For a hint of heat, I sprinkle a small amount of Korean pepper flakes but Italian pepper flakes will be as good. And, with a nod to the time I spent in Morocco where I learned to make pickles, I sprinkle on a few flakes of dried oregano.

Chopped Cherry Tomato-Italian Parsley-Persian Cukes and Feta Salad

Serves 4

Time to prepare: 10 minutes

Ingredients 

1 large basket cherry tomatoes, washed, dried, stems removed, quartered

2 medium sized Persian cukes, washed, peeled, cut into small pieces, the size of the quartered cherry tomatoes 

1 bunch Italian parsley, washed, dried, leaves only finely chopped, stems discarded or saved to make vegetable stock

1-2 tablespoons feta, crumbled, preferably Bulgarian which is creamy and less salty than other fetas

1/4 cup olives, pitted, roughly chopped

1/4 cup charred or boiled corn kernels

1/2-1 ripe avocado, washed, peeled, pit removed, cut into pieces the size of the quartered cherry tomatoes (if serving with slices of avocado, omit in the salad)

2 tablespoons extra virgin olive oil (possibly more, to taste)

1 teaspoon Japanese rice vinegar (not seasoned)

Sea salt, to taste

Freshly ground black pepper, to taste

1/8 teaspoon dried oregano

Korean pepper powder or Italian pepper flakes, sprinkled, to taste

Directions

Combine all of the above in a salad bowl. Toss well to coat ingredients with the dressing and seasonings. Taste and adjust seasoning.

Refrigerate until ready to serve.

Serve cold with a protein or sliced avocado and ice-cold beers or glasses of chilled white wine.