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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« Thanksgiving Gift | Main | Holiday Decorating for the Birds »
In the next month and a half most of us will face a lot of holiday related cooking issues - what to do about Christmas cookies, potato latkes, eggnog, brisket, goose and, possibly the most frequent of all holiday cooking questions, what to take to holiday parties. From Thanksgiving to New Years Day you could have half a dozen parties to go to, and chances are most of the hosts and hostesses will ask you to bring something (and let's face it, even if they don't, you're going to offer, 'cause you're nice that way). This is the kind of situation that signature dishes were invented for. You perfect one dish, or a particular type of dish, bring it to each of the parties you go to, and save yourself a lot of stress. Establishing a signature dish will also help your friends and family out with their holiday planning, because they will know in advance what to expect you to bring.
For the friends and family who wanted to know what I put in the salad on Thanksgiving (my signature dish), this variation had a variety of lettuces, sliced Fuyu persimmons (the flatish kind that you eat hard), pomegranate seeds, dried cranberries, sliced Asian pear, and a salad dressing made of 1:1 red wine vinegar to olive oil with a couple minced cloves of garlic, a large pinch each of salt and sugar, and a small amount of Dijon dressing. This salad would also be great with avocado instead of the pear, blue cheese or gorgonzola, and/or some minced fresh herbs in the dressing.
Posted by georgia to on November 27, 2005 11:06 PM | permalink | Email this post
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