Our Thanksgiving was leisurely. Watched the Macy’s parade and football and Miracle on 34th Street (the new version, which I much prefer to the old one, though I know most people don’t), took a walk with the dog, and then commenced prepping and cooking the dinner, which took about an hour total (the Pommes Anna bakes for about 45 mins.).
The Crab au Gratin seems to have been improperly named. Technically, it’s true, it was crab with browned breadcrumbs and cheese on it. But a more accurate name would be Crab in Sherried Cream Sauce. It was a Mornay sauce, with crab, sherry, Worcestershire sauce and Old Bay added to it, and so even after its 20 minutes of baking at 400F (with Ritz cracker crumbs and Parmesan cheese atop), it remained more a bisque or a dip than a solid mass. Still, it held its own on the plate along with the spinach sauteed with pine nuts and garlic and the Pommes Anna. And it tasted luscious.
Of course, I forgot to take photos of any of the prep or the finished products, until we were halfway through with them. In fact, we had eaten all the spinach already when I remembered. So below are photos of the remnants of our meal, including the Waldorf Salad and the Beringer chenin blanc, which we drank instead of the Riesling that we bought for the event and then forgot to chill.