chop A Culinary Playground

Thanksgiving 401

 In the week prior to Thanksgiving there were many articles, T.V shows etc. talking about Thanksgiving 101.  I think so many home cooks are beyond that.   Thanksgiving 401 taking Thanksgiving beyond the basics.  Here is  my menu this year.

Free Range Turkey Cooked Two Ways
       Smoked with a Chipotle Rub
       Herb Stuffed Roasted

Salad of Fennel, Golden Delicious Apples and  Hazelnuts Served over a Bed of Endive and Radiccio with a Hazelnut Vinaigrette

Sourdough Dressing with Shiitake Mushrooms and Roasted Red Peppers

Garlic Mashed Potatoes

Butter Simmered Jerusalem Artichokes

Roasted Root Vegetable with Thyme

Sauteed Haricot Vert

Apple Tart

Pumpkin Pie

Walnut, Pecan and Pistachio Tart with Dark Chocolate

The evening was festive and eclectic,  with a famous French actor, a charming Brazilian oil exec and his gorgeous wife, a luxury car salesman who voted for McCain and his Dr. girlfriend, a Yogina,  a master carpenter, a distant Aunt, and of course many children.

How was your Thanksgiving, what did you make, who was there?

The set up

and then it was over!

Pistou

With a storm coming, some comfort food is in order.  Pistou, a vegetable soup flavored with Pesto!

1    Large leek, cleaned well and sliced

1   Cup Cauliflower broken up in small chunks

1   Cup Celery Sliced

1   Cup Carrots, sliced

1   Cup Swiss Chard, julienned

1   Cup Kale, julienned

1   Cup Red Bell Pepper Diced

1   Dried Chile Pepper

5   quarts Chicken stock or vegetable stock

Saute leek until caramelized, add the the rest of the vegetables, saute for two minutes, and Chile, broth and salt and pepper. Simmer for 20 minutes and then add pesto.

Pesto

2    Cups Fresh Basil

1/4 Cup Parmesan cheese

1/4 Cup Walnuts or pine nuts

1    Cup Extra Virgin Olive Oil

Salt and Pepper

Place in food processor, whirl until all blended.

After soup has been simmering for 20 minutes add pesto and serve.

Cranberries

Seven days to go!  I made my cranberry sauce last night to get a head start

       Here is the recipe.

                            3 Pints Organic Cranberries

                            4 Bartlett Pears, chopped

                            1 teaspoon of each, ground cloves,

   nutmeg, allspice

                            1 Cup sugar

                            1 Cup Apricot Preserves

                            2 Tablespoons Yuzu Juice

                            1 Cup Pomegranate Juice

                            1 Cup Orange Juice

Put all together in a heavy bottom pot (I just got a great one from Sam's, I will tell about it in another post) and bring to a boil.  Lower heat and let simmer until the berries POP.  Let cool and refrigerate.

They should hold for about one month.

What is on your Thanksgiving menu?

Pomelo

Pomelo Salad

1 Pomelo, peeled and sectioned

2  Persian Cucumber, Peeled and sliced

1/2 Red onion, Sliced thinly

1 Tablespoon Mint, julienned

1 Mild Korean Pepper, sliced

1 Tablespoon Extra Virgin Olive Oil

1 Teaspoon White Wine Vinegar

Salt and Pepper to taste

Garnish with Avocados, Romaine Lettuce and Kalamata Olives

The Pomelo, Cucumber, mint and peppers were all from my garden!

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Pomelos

Our pomelo tree is fruiting like crazy this year.  It must have had at least two hundred fruits.  For those who don;t know what a pomelo fruit is, it's like a very large grapefruit with a very thick pith.  They are very pulpy and sweeter than a grapefruit.

It takes a lot of peeling to get to the edible fruit.  Then you need to supreme the pulp

1 Pomelo, peeled and sectioned

2  Persian Cucumber, Peeled and sliced

1/2 Red onion, Sliced thinly

1 Tablespoon Mint, julienned

1 Mild Korean Pepper, sliced

1 Tablespoon Extra Virgin Olive Oil

1 Teaspoon White Wine Vinegar

Salt and Pepper to taste

Garnish with Avocados, Romaine Lettuce and Kalamata Olives

The Pomelo, Cucumber, mint and peppers were all from my garden!

Our pomelo tree is fruiting like crazy this year.  It must have had at least two hundred fruits.  For those who don;t know what a pomelo fruit is, it's like a very large grapefruit with a very thick pith.  They are very pulpy and sweeter than a grapefruit.

It takes a lot of peeling to get to the edible fruit.  Then you need to supreme the pulp

Pomelo Salad

1 Pomelo, peeled and sectioned

2  Persian Cucumber, Peeled and sliced

1/2 Red onion, Sliced thinly

1 Tablespoon Mint, julienned

1 Mild Korean Pepper, sliced

1 Tablespoon Extra Virgin Olive Oil

1 Teaspoon White Wine Vinegar

Salt and Pepper to taste

Garnish with Avocados, Romaine Lettuce and Kalamata Olives

The Pomelo, Cucumber, mint and peppers were all from my garden!

Pomelos

Our pomelo tree is fruiting like crazy this year.  It must have had at least two hundred fruits.  For those who don;t know what a pomelo fruit is, it's like a very large grapefruit with a very thick pith.  They are very pulpy and sweeter than a grapefruit.

It takes a lot of peeling to get to the edible fruit.  Then you need to supreme the pulp