Now that I'm feeling fantastic for the first time in years, I thought I'd share my rather insanely crazy Thanksgiving menu. If you haven't been able to tell, I'm a bit of a foodie. At the Meditation Center, someone once said not to eat stale (or crap) food. I had to say that I agree. What's the point in eating unless you're having something fabulous?
Unfortunately, I've learned that while I can make the most intricately amazing meals, I seem to lack on making the basic of foods. A few years ago, I had the chef at my office teach me how to make eggs the way I like it. Last week, I had him show me how to make a grilled cheese sandwich. For the life of me, I always burned the sandwich, and the cheese never melted. His technique has landed me in grilled cheese heaven. I've had a grilled cheese sandwich every single day for the past week.
Since I'm not going basic with Thanksgiving, here's what's on my menu...
STARTERS
Curried Carrot Soup with Tarragon Oil
Haricots Verts & White Beans with Shallot Vinaigrette
THE MAIN COURSE
Soy Sauce & Honey Glazed Turkey I made this last year. It was phenomenal. The flavors just seeped right into the meat. When it came time to make the post-Thanksgiving turkey recipes, the amazing flavor from the turkey made everything taste so much better.
Massaman-Curry Turkey Osso Bucco From the Chef at Kittichai...I went to Kittichai on Thanksgiving a few years ago specifically for this...unfortunately, he had sold out for the day! I was totally bummed. At least I have the recipe and can make it this year.
Baked Acorn Squash with Chestnuts, Apples & Leeks
Ricotta & Fontina Stuffed Shells with Fennel & Radicchio
Sweet Potato Gnocchi with Apple Cider Sauce
Baked Butternut Squash-and-Cheese Polenta
Collard Greens with Fennel and Orange Butter
Green Bean Casserole with Red Curry & Peanuts
Butternut Squash Basmati Rice
Carrot Osso Bucco
Sauteed Cabbage & Carrots with Turmeric
DESSERT
Pear, Pear, Pear The interesting part of this recipe is the Pear eau-de-vie (Pear Brandy). The Pear Brandy will cost upwards of $50+. Also of unique TO FIND in NYC...organic rose petals. I found a spice store in NYC that has this and many of the other unique ingredients I'll need to create this year's Thanksgiving.
Pear Sorbet The recipe above calls for pear sorbet. Ends up it's easier to just make it myself than to scramble all over Manhattan looking for this specific sorbet.
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You'll notice that I have a lot of sides. For those who have vegetarians/vegans joining for their Thanksgiving feast, having a lot of side options available makes the world of difference.
As for timing, many of these recipes can be made ahead of time. I've found that putting like recipes with similar ingredients together makes cooking a smoother process. While two casseroles are in the oven, I can start prepping the next dish. I do devote an entire day for this process during the 'make ahead' days.
On Thanksgiving day, while the turkey is roasting, the osso bucco is cooking on the stovetop. I use a roaster to roast my turkey, leaving the oven free for other things. The roaster has been a godsend. The turkey is done in half the time and remains juicier than regular oven roasted turkeys. You also don't have to worry too much about the turkey while it is in the roaster. You can pick up a roaster from places like KMart for under $40.
If you haven't noticed the theme, I chose an Asian style theme for Thanksgiving. Last year, I did sriracha deviled eggs and a sesame pickled cucumber for appetizers. This year, there's so much food. I don't need to do any appetizers.
Oh, and I'll be adding some mango chutney (instead of cranberry sauce) and rolls to the menu. The chutney enlivens the flavor of the turkey, just like cranberry sauce does.
I think after all is said and done...I won't have to cook a single meal until Christmas when it's time to make the special Christmas menu. Until then...I just need to make sure I have plenty of Ziploc freezer bags and storage containers. [On my to buy list for Thanksgiving!]
xxoo,
Michelle
[PHOTO: Food & Wine]
