Thanksgiving 2017

Tuncay invited us over for Thanksgiving --- something you do not want to say no to. We had very nontraditional Thanksgiving foods: amazing foie gras, wonderful meatz and cheeses for lunch, and a full dinner with sous vide duck (pictured above).



We started with pumpkin soup which was even better than it looked.



Then we had this beautiful salad with goat cheese.



And then there was the pièce de résistance: duck that was first sous vided, and then pan fried.



Also, veggies.

We are very thankful to Tuncay!

My Current Favorite Foodz

My current absolute favorite food is this spiced rabbit casserole from our Turkish cookbook by Ghillie Bhasan. Another discovery lately is bulghur wheat.



So combining the two most certainly makes me smile. I fried a carrot (cut julienne) for 10 minutes --- another thing that can make anyone smile. I think there should be a dessert just based on this --- it's delicious!

Anyway, we did not come up with it ourselves, it's actually based on a bulghur recipe by the Ghilster.



Yum-o.