Thankfully and collectively speaking

This Thanksgiving was spent both alone and at a community gathering --- Mom was in Baker City and both vehicles were not in shape to safely convey me to my sister's gathering near Eugene. The afternoon was instead spent in the company of a cross-section of local humanity invited to share a potluck repast, from homeless David with his faithful dog tied up out front, who helped scrape the plates after dinner, to congenial table companions including my old boss, who helped out afterward with the dishes. All were brought together through the tireless generosity and ingenuity of a supermarket checker and her friends, some recruited from the checkout line. She has done a community dinner several years now, inviting all who wish to participate. The lower level at the American Legion Hall was packed and everyone had plenty to share, followed by a surfeit of Bingo. A tweaker and her boyfriend pecked at the delicious repast at the back of the hall. A notorious child molester was there with her former victim-turned-husband and his sundry family members, she wearing overalls and hair recently chopped and dyed a violent fuschia. Two sheriff's deputies were loading up plates to go, with the engine running and their radio sharing 911 dispatches in the parking lot. The spread included at least three platters of turkey, five kinds of dressing, four variations on cranberry sauce, vegetables, salads and enough pumpkin pie for all.
Although dinner was advertised as beginning at 2:30 p.m., everyone was digging in at 2:25 when I arrived in the pouring rain, bearing my contributions in cardboard boxes covered with kitchen towels. I brought a green tomato mincemeat upside-down cake with roast pears and apples, still warm from the oven; oven-roasted spicy cauliflower with a dash of harissa and Spanish smoked paprika; olives; and a wild rice/brown basmati and wild mushroom pilaf.
We ate some of the leftovers again today for Sunday dinner, with oven-roasted parsnips and a half an Alaskan king salmon that had loitered in the freezer, baked in a mixture of my sister's mustard/honey glaze plus ginger, soy sauce, garlic and wine.

Pilaf on the Wild Side

This aromatic pilaf was made with basmati brown rice and wild rice, several kinds of mushrooms, sunchokes/Jerusalem artichokes from my garden, shallots, chicken broth, and toasted pecans.
It can be made using fresh domestic and/or wild mushrooms, such as fresh crimini, button or portabellas, fresh or dried shiitakes, porcini, chanterelles, morels, or black trumpets in any combination. If using dried mushrooms, reconstitute by adding a little warm water, cover and microwave on medium heat 30 seconds. Let stand a minute, then uncover and chop, destemming shiitakes and saving the liquid. Kitchen scissors work great for this chore.

2 T. butter or olive oil, or combination of the two
1 tsp. dark sesame oil
3 chopped shallots
3 medium or 2 large Jerusalem artichokes/sunchokes, roughly chopped
1 cup basmati brown rice
1/2 cup wild rice
2-1/2 cups low salt chicken broth
1/2 cup mushroom soaking liquid, strained, or equal amount chicken broth, apple cider, or water
1/4 cup dry white wine (or add the same amount of other liquids)
2 T. soy sauce
2 good grinds black pepper
2 cloves garlic, put through press
1/2 cup chopped pecans, toasted lightly

Heat the butter/olive oil and sesame oil in an enamel dutch oven or heavy large saucepan, add mushrooms, chopped shallots, Jerusalem artichokes and garlic and stir for 1-2 minutes at high heat but do not totally brown. Add the wild and brown rice and continue to stir about 3 minutes, or until the rice is turning translucent. Add chicken broth, wine, mushroom soaking liquid and soy sauce, reduce heat and simmer covered on low about 45 minutes. Check rice for doneness, adding more liquid, if needed. Add toasted pecans and freshly ground pepper. Stir and cook another minute or two.

To toast nuts, spread in a single layer on a baking pan or cookie sheet. Toast in a 350° oven, stirring occasionally, 10 to 15 minutes. You could also toast them in an ungreased heavy skillet over medium heat, stirring until golden brown and aromatic, but watch them carefully and remove immediately from the pan.