Lobster tail confectionery? Please tell!
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It was a regular Thursday at Casa Diva so no turkey inspired dinner here. I had a pork and green bean stirfry.
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Awful photo of a really good Thanksgiving spaghetti carbonara, with shrimp, bay scallops, bacon, and chanterelles.
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Sunshine wanted to attempt to eat some semi-soft food tonight. I prepared some gnocchi added a little pesto and some Parmesan cheese. She was able to eat it with no issues, no problems and no choking. This is great progress and I can start to feed her something that isn’t pureed.
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Thanksgiving in Santa Barbara means Thanksgiving feast at Black Sheep Bistro https://blacksheepsb.com/ . This year was no exception - lots of great food.
Amuse Bouche - pumpkin soup
Salt roasted beets, sweet potato puree, mache greens, spiced pistachio crumbles
Crudo du jour, japanese hamachi, parsnip puree infused with yuzu, yuzu kosho, goma wakame, tamari mirin ginger dressing
Market fall salad, toasted hazelnuts, goat cheese crumbles, pear lime citronee dressing
Mary’s organic somoma tom turkey, stuffing, mashed potatoes, haricot verts, housemade gravy, cranberry-orange compote
Pan seared trout, wild rice, truffle honey candied brussels sprouts, togarashi
Braised beef short rib risotto, root veggies, wild mushrooms, roasted pepitas, sage, toasted rosemary oil
Brown sugar creme brûlée, tahitian vanilla bean
Warm pecan pie, chantilly
Queen bee’s rum cake, citrus curd, pistachio
Profiterole, egg nog creme anglaise, chocolate drizzle, pumpkin ice cream
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Cozy and relaxed Thxgiving Day @casa lingua, since we did a bunch of our prep the last couple of days (desserts, one side). My boo’s fantastic youvetsi perfumed the house all afternoon with fragrant rosemary and luscious lamb, and I just had to shave a couple of fennel bulbs on the mandolin and make the walnut vinaigrette for my salad.
Doors opened at 6, with our dear friends providing the apps for our Greek-ish themed meal, i.e. “Greek” deviled eggs with — you guessed it — feta, oregano & Greek yogurt, as well as a skrompshiss crab dip to snack on while sipping on a few flutes of bublé.
My fasoulakia were the best I ever made 
, and the salad is pretty much (delish) routine at this point.
We took a little break before dessert: Claudia Roden’s wonderful orange & almond cake, as well as Biscoff ice cream for which I was going to throw together a quick boozy berry sauce (frozen berries, butter, brown sugar, bourbon), but everyone thought “just” the cake ad ice cream would suffice. It did.
We had so much food we sent both the ladies home with plenty of leftovers.
A wonderful evening with good friends.
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Your T’Day feast looks ideal for a relaxed meal with friends. Well, relaxed because you two had done all the prep work for the feast in advance. You have me thinking of switching things up for our next Thanksgiving too. These days my husband and I don’t have anyone counting on us for the traditional dinner, so why not? Could be fun.
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I absolutely hate using that term for its religious aftertaste, but we are truly ‘blessed’ for not having had to navigate any dietary restrictions, expectations, or family drama.
I say do it if you can 
And we still have that free turkey in the freezer for xmas — unless we end up donating it.
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Very similar to sfogliatelle. A lobster tail is much larger, and filled with a pastry cream vs the ricotta-based cream mixture that a sfogliatelle is filled with. Lobster tail pastries are also filled after they’re baked. I think the type of pastry is different than the sfogliatelle pastry as well.
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Just to elaborate on what @LindaWhit described, they are the pastries at the back of the box in Linda’s photo. Also from Google images:
I can find them where I live at most Italian grocers and if you can ever find one, it is worth every calorie.
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The Italian bakery in Philly we lived close to had uh-MAZing lobster tails. We treated ourselves to a couple while there.
Abso-fuckin-lutely!
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Thanksgiving dinner with local friends.
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These were my contributions:
Kenai / jalapeno cheddar dip puff pastry spirals
Homemade gravlax with lemon spread
Tuna spuma / mousse with breadsticks
Mac & cheese
Mushroom & Leek Bread Pudding / Stuffing
Sticky toffee pudding with toffee sauce
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Is that dish with cheese the youvetsi? I haven’t seen it prepared that way.
Yup. If you’re talking about the big red DO. I’ve only ever seen it prepared that way, i.e. with melted kasseri on top.
We must have been eating with Greeks from different parts of the ccountry, you and I 
Interesting. None of the photos of the dish in a Google image search have melted cheese, but since everything is better with melted cheese, I’ll have to give it a try.
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From everyone’s most beloved source, Wiki
Giouvetsi , yiouvetsi , or youvetsi (Greek: γιουβέτσι, pronounced [ʝuˈvetsi], from Turkish güveç) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki (orzo) or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves).[1] Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.
My mom’s ex was from Athens. Maybe those city folk add cheese? 
PS: We also don’t add allspice, cinnamon, or cloves. Bay leaves, yes.
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Ah, another classic Greek dish that originated in Turkey, like moussaka and (maybe) pastitsio.
For all Greek-ish tomato dishes, I add a homeopathic amount of cinnamon, basically wet the spoon and dip the tip into the bag of cinnamon. No cloves, every or anywhere!
I sometimes add cinnamon to meat sauce when I want that Greek flavah for pasketti.
Cloves are used very sparingly in this household. Some dishes just require that background note (like German braised red cabbage), but I really don’t care for them at all.
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Spicy sauteed black tiger shrimp(16/20) and rocket salad with cocktail tomatoes and cucumber. Red wine vinaigrette
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