As you can see, we served an apple pie for Thanksgiving. The applause for the apple pie goes to my sister, not only because she made the pie, but also because she managed to escape the holiday traffic and successfully deliver the frozen pie dough, turkey serving platter, carving set, and couple bottles of Cava.
|busy cooks' lunch of smoked duck breast and sauted beet greens with apples|
David's menu was born because of the little food brat who lives inside me. When he told me that he has no idea of what to serve his family on Thanksgiving and most likely it will be something from a can.... no no no! I wanted to make an menu of dishes that can be prepared in advance and require minimum cleanup. Grilling was the safest choice. I salted the spatchcoked turkey and then rubbed it with herb butter. Sides included grilled fingerling potatoes and winter squash, bacon brussels sprouts, cranberry sauce, and a salad. The meal ended with dolce leche ice cream over a rose poached pairs.
Now back to our table. Let's start with the turkey, shall we, because that is probably what instills the most fear in budding home cooks. Oh, and this is Madina taking over the story. My sister threw around this term, "spatchcock", which is a rather funny word that simply means taking out a bird's backbone and flattening it. This technique helps cook the bird more evenly and faster, with our 13 pounder finished is just a little over an hour. This bird also gave us a good laugh, seeing as it was missing a significant part of its left wing, thus making it our first "right-winged" turkey. The night before Thanksgiving, I mixed kosher salt, chopped herbs (thyme, rosemary, and sage), with black pepper and generously sprinkled the turkey all over. It rested in the oven till the following afternoon, allowing the salt to draw out some juices, let herb flavor penetrate the meat and improving the meat's texture. About two hours before dinner, I took the turkey out of the fridge to take the chill off while the oven pre-heated. Roasted on a flat baking sheet, with some basting, this was one tasty right-winged bird (sorry, couldn't help it!).
With that, and props to my sister for taking her artistic, slightly OCD nature to decorating the apple pie with hand-carved leaves of pie dough, I will wrap up this post. The recipe for apple pie is coming, I promise. I just want to get this out before its Christmas, which will bring cookies and a 3-way duck. I guess we like to have a little fun with our poultry.
|beet+pea+simple mashed potatoes|
Pea mashed potatoes
4 large Yukon golds
1 cup of frozen peas
handful of basil
3 garlic cloves
1/3 cup of olive oil
1 cup of warm whole milk
Peel and cut potatoes in even chunks. If you have a steamer, steam potatoes to reduce the amount of gluten that potatoes will produce. Otherwise, cover potatoes with cold water and bring to boil. Cook until a you can easily pears potato with a knife.
Bring a small pot of water to boil. Fill a large bowl with ice and water. Drop the peas in the boiling water and cook for a minute or two. Strain the peas and immediately put the strainer in the bowl with ice. Place peas, basil, garlic, and olive oil in a food processor or a blender. Blend until the mixture is smooth.
Place potatoes and pea mixture in a double boiler (with a bowl over simmering water). Mash the potatoes adding milk as needed. Adjust salt and pepper.
Beet mashed potatoes
4 large Yukon Golds
2 large beets
1/3 cup of olive oil
1 cup of cream
Preheat the oven to 375F. Cut off the beet greens. Wash and dry the vegetables. Place the beets on a sheet of heavy duty foil, pour the olive olive oil over the beets, and cover with foil tightly. Roast in the over for 45 minutes or until beets are cooked through.
With a paper towel remove the beet skins. Cut beet into chunks, add a little more olive oil and pure in a food processor or blender until smooth.
Follow instructions on cooking potatoes and mixing the vegetables from the recipe for the pea mashed potatoes, substituting cream for milk.
|Madina's master carving|
|stuffing stuffed with other food|
|Michelle Richard's deconstructed egg|