When your friends become family, it's only natural that on days like Thanksgiving you should get together, all as family, and celebrate together.
This has more or less become our new tradition. The children, all grown up now, want to start their own tradition in their own homes with their growing families. So we decided to let them have fun their own way while we prepare a Thanksgiving dinner for our friends. It so happened that many of our friends live here in New York because of their work and it would be very difficult for them to go back home for the occasion. So what better opportunity for all of us to be together, have a nice evening while nibbling on different dishes, most of them out of the ordinary? You may have noticed from previous posts on Thanksgiving that I usually don't prepare the classical American thanksgiving dinner, and this year is not going to be an exception. Our menu was very eclectic this year. We had turkey of course and by popular demand my famous rice with nuts. I added an old favorite with a twist of course, beef stew with prunes, moussaka and stuffed hearts of artichoke.
Since we were expecting a large number of guests, I decided to double the buffet, meaning instead of making one large dish, I made two smaller ones. This way people would find the same items in both rooms, living room, where I set up a table, and the dining room, where people can sit around the table if they wanted to. Both rooms being open to each other, no one would feel left out. After dinner, all leftovers were transferred to the dining room and we gathered in the living room for dessert. This way, and with everything being prepared well in advance, I got to enjoy the evening with my friends, an nobody was left out.
BEEF STEW WITH PRUNES
You might remember this dish from a previous blog. It's a dish that I first had during a trip to Algeria. I tried to get the recipe, but somehow all I got from the ladies was a vague "oh it's so easy" with no details. So I improvised and improvised, until I perfected my own recipe.
It might not be the original one, but it's delicious. You'll need:
30 to 35 cubes of beef, 2 X 2 inches (I used tip sirloin)
1 and 1/2 cups of dried, pitted prunes
3 stalks celery
5 to 6 baby carrots or one medium carrot
1/3 onion
3 garlic cloves
2 tbsp oil
1 tsp tomato paste
3 tbsp toasted sesame
Flour
Salt and pepper
Make sure that the meat cubes are all red, no fat or tendons. Sprinkle with salt and pepper, then dust with flour. In a heavy iron pot heat the oil, add the meat cubes and brown on all sides, turning only when necessary. Don't crowd the pot and work in batches. Remove the browned cubes to a platter, until they are all browned.
While the meat is browning, chop the onion, garlic, carrots and celery in the chop chop until almost pulverized. Add them to the pot and cook them in the remaining oil scraping the bottom to release all the brown bits from the beef. You may add a sprinkle of salt, but not too much, you don't know yet how salty is the meat. Add the tomato paste and continue cooking, stirring to incorporate, on medium heat.
Add the meat cubes, with their juices accumulated in the platter, and stir until completely coated by the sauce. Add water to barely cover the meat. Bring to a boil, then reduce heat and let simmer, covered, for about 45 minutes.
Check if you need to add more liquid, but the meat should be tender by now. Add the prunes, stir. Check and adjust the seasoning. Cover and let cook for another 10 to 15 minutes then remove from heat. Plate the meat and sprinkle with toasted sesame.
