Tag Archives: thanksgiving

November 24, 2010 · 8:38 pm

Greenpoint Girls Group: Thanksgiving Potluck

Last Sunday I organized a long overdue Greenpoint Girls Group gathering. For those unfamiliar, GGG is a group of kickass ladies who come together and share happy moments chattin’ it up, swapping ideas and projects, and gossiping the way only ladies do. We all live in Greenpoint and dip our sticky hands in a variety careers, activities, and hobbies. Artists, farmers, beekeepers, ice cream makers, hair stylists, yoga teachers, puppet makers, and the like, the diverse group represented in GGG makes for one hell of a good time.

It’s been months since the get-together, which involved dinner at Paulie Gee‘s and dancing afterward at No Lights No Lycra. For this edition Thanksgiving was around the corner and what more fun to share thanks and food than a potluck. The ever so lovely hostess Lauren opened her cozy sweet apartment and twenty or so of us gathered around, talking and eating our brains out.

I felt obligated and impelled to roast a turkey and accompany it with a side and dessert. I looked no further than the November issue of Bon Appetit to find the perfect recipe to use for the dinner. I’ve roasted a turkey once before and don’t remember much other than it tasted pretty good. Flipping through the turkey recipes one immediately caught my attention, that of Malt-Beer-Brined Turkey with Malt Glaze. Sounds crazy doesn’t it? I was skeptical of malt as I didn’t really even know what it was and what store could carry such a rare product. For convenience purposes I live in a city with bountiful resources and didn’t have to go far to find barley malt syrup at Whole Foods. I paired the dish with Wild Rice Stuffing, Mushroom Tarragon Gravy, Cranberry-Orange Chutney and Vanilla Spiced Caramel Pear Tart.

I followed the Turkey recipe to a T and had a minor anxiety attack when Lauren’s oven temperature reader wasn’t doing its job and I swore in 30 minutes I thought I burned the skin. Turns out temp meter was fine and 3 hours later the turkey was juicy and cooked to perfection. The skin was sticky and chewy, sweet with malt and beer. A pastry chef at the dinner first complimented me for having made 1 of 3 best turkeys she’s ever had and then later told me it was actually THE best turkey she ever had. BLUSH! I was surprised myself that it came out as good as it did considering I didn’t quite know what I was doing, I guess that’s what recipes are for.

The wild rice stuffing wasn’t as popular, the wild rice probably could have used a bit more cooking but the pine nuts add a nice savory touch to the dish and a slightly crunchy texture that compliments the chew of the turkey. The mushroom gravy was standard and the cranberry chutney with orange peels and serrano pepper was probably the best (and only) chutney I’ve ever made. I learned that cranberries don’t actually have pits as I thought they did and imagined the nuisance of pitting it all before or after cooking.

The pear tart I’m not so proud about since it’s not a homemade crust, it’s puff pastry that I was required to purchase. I’d like to know why puff pastries are usually frozen and store bought and rarely attempted to be made from scratch in most recipes. The pears were underripe and the finish product was difficult to split and slice since giant half pears were sprawled belly up between the puffs. Not to mention one side was completely burnt. Fail.

Folks brought an amazing medley of veggies and starchy goods with mac n’ cheese, brussel sprouts, carrots, sweet potatoes, beets and the like. The dessert table was teeming with goodness with pear tart (a much yummier version than mine), chocolate bark, caramel popcorn and more. I was so full by the end and so ready to take a nap.

The drink of the evening was warm apple cider rum punch. I watched with admiration as Ruth poked an orange and stuck on whole cloves, voodoo doll style, and let the cider and juice seep out with clovey hints. It was divine.

It’s a relief to think I don’t have to do this again tomorrow, just make apple cake and join the fam and call it a day. I’ve made a traditional Thanksgiving dinner for the family once and never again will I labor over an All-American dinner when all they request is some rice and kimchi. I’m looking forward to next year though, getting the ladies together again and feeling all home and family nestled together like little chirping birds.

Recipes are all available online:

Malt-Beer-Brined Turkey with Malt Glaze

Wild Rice Stuffing with Pine Nuts

Mushroom Tarragon Gravy

Cranberry-Orange Chutney

Vanilla Spiced Caramel Pear Tart

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November 27, 2009 · 11:25 pm

Thanksgiving

Thanksgiving this year was filled with enough ambivalence and indifference to almost not happen for me. I wanted to avoid joining the family in Queens but also be saved from guilt trips. My mother is never one to join any family gatherings as members are all from the father’s side. She’s never eaten with us for Thanksgiving or Christmas, not that these dinners were fun or entertaining or not awkward. Last year my cooking obsession was still fresh and exploratory and I wanted to show off my culinary pseudo-expertise by cooking an all American dinner for an all Korean family. This was pure recipe for disaster, I was disappointed they were disappointed that  there was no rice or kimchi involved, only stuffing, potatoes, pecan pies, and standing beef roast that cost me half my rent. I vowed never to cook for them ever again, let alone join them at all for holiday feasts. Till the day before I had no solid plans and toyed with the idea of cooking for my mother. I have never cooked for my mother, my mother and I don’t get along, my mother is highly unaccepting of my lifestyle and roundabouts. But (enter therapy chair and box of tissues here) my urge to cook for her didn’t come from impressing her with my skills (maybe a little), rather a wanting of acceptance and acknowledgment that I never received from her. It’s almost a hopeless endeavor as the disconnect and miscommunication will always prevail but a non-language based gesture such as cooking was a last desparate attempt at making amends with her.

And, it worked.

There were awkward silences, which are no less awkward than having grown up with it my entire life, and there was plenty investigating-of-the-apartment going on. We live an hour away from each other but rarely go out of our way to visit each other because we are that dismissive and uncaring. And I’m OK with that to a superficial degree but I think in the end I still just want her acceptance and respect. And this can only be the first step to a bettering a non-existing mother-daughter relationship. I totally kicked ass in the kitchen.

First things first. I roasted chicken rather than turkey because it was just the three of us and I like chicken better. Apparently Bourdain poopoos on anyone who can’t roast a chicken and I’m flattered not to be in that category. It’s pretty damn easy and you don’t even need a oven thermometer. This is a no-fail recipe inspired by this video.

Roast Chicken with Compound Butter and Herbs

4lb Whole Chicken

1/2 stick butter at room temp

Couple sprigs of thyme, finely chopped

Couple sprigs of rosemary, finely chopped

1 lemon

4 garlic cloves

S&P

Oil

Preheat oven at 400F. Combine butter, chopped thyme and rosemary, zest of lemon, and some s&p and mush together. Split in half and insert in the outer layer skin of the chicken and massage it ever so sexily. Fill cavity with lemon and its juices squeezed, garlic, and a few sprigs of the herbs. Lather the outer skin with oil, s&p. Make sure to get it on all sides. Roast for an hour. Done.

Now comes the best friggin’ mashed potatoes to have ever existed in the world. Why is that? Because there is bacon in it, naturally. This recipe is salty, creamy, smooth with a bit of spice and an amazing texture combo between the crispy bacon and the melt-in-your-mouth mashed up goodness.

Mashed Potatoes with Bacon

6 small potatoes

1 sweet potato

4 bacon slices cooked till crispy then chopped

4 tbsp butter

1/2 cup ronnybrook milk

2 1/2 tsp salt

1 tsp pepper

Peel and cut taters in cubes, boil till tender and mash. Add bacon bits, butter, milk, s&p. Sample and orgasm.

(The rice is really white, it’s nighttime and terrible lighting that makes it so yellow).

Please welcome squash and red pepper pilaf. I had to add some sort of rice dish so my mother wouldn’t have to adjust too much to a non-korean feast. Although, the basmati rice would’ve weirded her out becuase it wasn’t sticky and aroma-less. The squash bugged her out as well but it’s a very sweet and texturally gratifying dish with a bit of mush and crunch to keep your palate cleansed and interested. Recipe is based on this.

Squash and Pepper Pilaf

3/4 to 1lb acorn squash, peeled, seeded and cubed

1 red bell pepper, cut to 1/2 in pieces

1 cup chopped onion

2 bay leaves

1/4 olive oil

1 cup basmati rice

2 cups water

Cook squash, bell pepper, onion and leaves in oil with slat and pepper in heavy skillet, stirring for about 10 minutes. Add rice and stir till coated, add water and bring to boil. Reduce heat to low and cook, covered, until veggies and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let covered for 10 minutes. Indulge.

And now the greens. Meet winter greens and shiitake mushrooms. They were minimally spiced and mildly braised to keep their raw integrity to a maximum. The crunch of greens and chewy mushrooms were accompanied by earthy and slightly peppery flavor. They were a great accompaniment to the chicken. Recipe based on this.

Saute Winter Greens and Shiitake Mushrooms

1lb shiitake mushrooms, stems trimmed, caps thinly sliced

Kosher salt

3/4 cup low salt chicken broth

1 bunch braising greens

1 bunch kale

2 cups chopped onions

4 garlic cloves, chopped

1/4 teaspoon dried crushed red pepper

Heat oil in large skillet over high. Add mushrooms, sprinkle salt and pepper, saute until brown, about 10 min. Transfer to bowl.

Pour 1/4 cup broth into same skillet, add 1/3 of greens, sprinkle salt and pepper. Toss until wilted but still bright green, about 2minutes. Transfer to bowl with mushrooms and repeat 2 more times with remaining broth and greens. Heat oil in skillet and saute onions until beginning to color, about 5 minutes. Add garlic and crushed red pepper, stir 1 minute. Add greens and mushrooms and toss to heat through, about 2 minutes. Season with salt & pepper. Eat.

And then there was pie. Cranberry apple crumble pie. I will admit a few discontents with this pie. It was a bit overdose on the crumbly, which made it dry on the outside with not enough moist juicy-ness inside. The cranberries were far too tart, it makes my cheeks flip inside out. But it was still pretty good. Gala apples are the way to go. After following this recipe, and I’m convinced Dorie Greenspan is the best baker in the world, her recipes never, EVER, fails to be nothing but the best.

Lastly, allow me to introduce to you, walnut date bread. This recipe was super quick and simple, no kneading or elongated waiting periods or any of that sort. I’ve been obsessed with dates lately, something I’ve never eaten before and wish I could boast as attending rather than consuming the describing word. Dates are a great alternative to gratifying the sugar craving and as I’m orally fixated the chewy stickiness is important, aside from its sweetness and indulgent thickness. The toasted crust of this bread is what boggles your mind because it stays soft enough to not break your teeth and contains a bunch of flavor in a small bite. I was very happy with this bread.

I think that’s enough food exposure for the day. Thanksgiving this year did not follow tradition. Chicken was eaten, there was no stuffing, or gravy, or cranberry sauce. And, my mother came which is very far from tradition, and I’m glad it was and is done.

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November 30, 2008 · 5:26 pm

Weekend Recap

Happy belated Thanksgiving! Hope you all gorged on as much food as I did!

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Our Queens household were gluttonously overloaded with traditional dishes gone awry. No turkey, but yes to three whole chickens and a dozen fried wings and legs, soggy but scrumptious stuffing stuffed with bacon, mashed potatoes, mashed sweet potatoes with crispy irresistible marshmallows, buttered creamed corn, Brussels sprouts with shallots and shrooms, baked ziti, mac n cheese, banana bread, apple pie, cheesecake, and pumpkin pecan pie. There was enough fat filled food to insatiate any overweight food monger.

I spent the entire day helping cook the meals, and I woke up extra early to bake my pies. No one ended up eating the pumpkin pecan pie, and let me tell you, they TOTALLY missed out. Since then I’ve eaten more than half the pie, so delicious and sweet and satisfying it was.

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The recipe for both is of course from Dorie Greenspan, it’s really the only source for my baked goods so far and I was not disappointed. This recipe also follow’s the week’s TWD post. I’ve never baked pie before and I went into my new favorite store Brooklyn Kitchen and received a pie baking 101 course from one of the super helpful employees. I bought some essential tools such as the dough bench and butter dough cutter/mixer thing and pie knife. With newly acquired information entow I baked the Thanksgiving Twofer Pie, a concoction of pumpkin and pecan, and All-American, All-Delicious Apple Pie. I will admit the apple pie wasn’t as sweet and soft and juicy as I had hoped and I was suspicious of the recipe’s not having enough sugar or anything liquidy. As I am inexperienced with pie-eating in general, I can’t judge the crust in any form of universal criteria, but I think the crust was a bit too hard and not enough flaky and the top and bottom crust too doughy/bready. I was very anal about how quick I was in working the dough as little as possible and keeping the butter and water super cold and making sure to keep pea-sized chunks of butter in the dough, but I think I will need to practice some more to get it right. The hardest part was the crimping. I tried to pinch the edges so it gave a pretty ripple effect but it just didn’t stick. Plus the most annoying was the Pyrex pie pan I bought had handles which I thought would be convenient but it just got in the way of decorating the edge, giving doofy ears to what should have been a pretty crust. I did have alot of fun cutting the dough into pretty flower shapes, that I will admit came out beautifully.

Also I found Smitten Kitchen‘s instructions on crust making super helpful. 101, 102, 103.

The rest of my weekend has consisted of cleaning and preparing for my new ex-roommate and her boyfriend to move in. I made a trip to Ikea on Black Friday expecting the worst only to find it quite empty at 10:30 am. I got free diluted hot chocolate. Definitely wasn’t swiss chocolate, more instant nesquick powder mix concoction. I bought a new wardrobe, dining table, 2 stools, various kitchen tools and fabric. It was conveniently delivered to my house for a small fortune and I spent the day installing the wardrobe. Upon assemblage completion I was very very frustrated and super pissed the doors didn’t close all the way and didn’t line up to the frame, a frame that shook with a push of the finger. The screw insertion holes either didn’t line up or weren’t where they were supposed to be. So fucking typical. I’ve banned Ikea in the past and broke my own rule, because that’s what I do, and I deeply regret this purchase. Ikea will get a phone call from me tomorrow.

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All the other items though weren’t so disappointing. I redecorated my kitchen with shelves, table and tablecloth and I can’t tell you how much more welcoming and inspiring my kitchen is now. I am very very happy and plan to spend even more time in there. In fact, I’m sitting at the table now gleaming and glowing.

Ikea Hacker is a resourceful site.

In the news, there is some freaky shit going on in India, how does one government let a band of crazy gunmen infiltrate Taj Mahal palace and occupy it for days on end going off on a shooting rampage. Scary. I don’t know how I feel about Clinton and Gates to be in Obama’s staff, I’m in denial of my own hesitance with these decisions. A walmart employee in Long Island was trampled to death by the human stampede on Friday, it’s such a maddening story to read and confirms my belief that half the human population on this earth are unworthy to be deemed savages to say the least. More on news later, lets get cooking.

Recipes:

All American, All-Delicious Apple Pie

9 inch Double Crust, chilled (I used a recipe that was also in the book, but it’s too long to type, so you pick your own, there are many out there)

4 pounds (about 6 very large) apples

3/4 cup sugar

grated zest of 1 lemon

2 tablespoons quick-cooking tapioca

1/2 teaspoon ground cinnamon

1/8-1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

2 tablespoons graham cracker crumbs (or dry bread crumbs)

2 tablespoons cold unsalted butter, cut into bits

For the Glaze (optional):

Milk or heavy cream

Decorating (coarse) granulated sugar

Getting Ready: Butter a 9 inch deep dish pie plate.

Working on a well-floured surface, roll out one piece of the dough to about 1/8″ thick. Fit dough into buttered pie plate and trim edges to 1/2″ overhang. Roll the other piece of dough and slip it onto a baking sheet lined with parchment or silicone mat. Cover both and refrigerate for about 20 minutes.

Getting Ready to bake: Preheat oven to 425 degrees F

Peel, core and slice the apples into 1/4″ thick of 1/2″ chunks. Put apples into large bowl and add the sugar, lemon zest, tapioca, cinnamon, nutmeg and salt. Toss everything together, let sit for 5 minutes.

Sprinkle crumbs into pie plate evenly, turn the apples and their juices into the crust, dot with bits of cold butter.

Moisten the rim of the bottom crust with water, then center the top crust over the apples. Either fold the overhang from teh top crust under the bottom and crimp or press the top crust again the bottom and trim the overhang. if you’ve pressed and trimmed, use the tines of a fork to press the two crusts together securely.

Cut 6 slits in the top crust, if you’d like brush the top with little milk or crean and sprinkle with sugar.

Bake for 15 minutes. Lower oven to 375 degree and bake for another 50 to 60 minutes, or until crust is gorgeously browned and the juices bubble up through the top crust. After about 40 minutes in the oven, if the top crust looks as if it’s browning too quickly, cover pie loosely with foil.

Transfer the pie to a rack and let it rest until warm.

Thanksgiving Twofer Pie

9 inch single crust

For pumpkin filling:

1 cup canned unsweetened pumpkin puree

2/3 cup heavy cream

1/2 cup packed light brown sugar

1 large egg

1 large egg yolk

2 teaspoons dark rum (I used Jamaican rum, it’s all I had)

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

For pecan filling:

1/2 cup light or dark corn syrup

1/4 cup packed light brown sugar

2 tablespoons unsalted butter, melted and cooled

1 large egg

1 large egg yolk

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 1/2 cups (about 7 ounces) pecan halves or pieces

Getting ready: preheat oven to 450 degrees F, put pie plate on baking sheet lined with parchment or silicone mat

For pumpkin filling: Put all ingredients into a food processor and pulse and process, scraping down the sides of the bowl as needed, for 2 minutes. Leave the filling in the processor for the moment.

For pecan filling: In a medium bowl, with a whisk, beat all of the ingredient except the pecans together until smooth

To Assemble: Give the pumpkin filling one quick pulse and pour into piecrust. Top evenly with nuts, then pour pecan filling mixture. Poke down any pecans that float to the top and aren’t covered with filling.

Bake the pie for 10 minutes. Reduce the oven to 300 degrees and bake for 35 to 40 minutes or until it is evenly puffed and a think knife inserted into the center comes out clean. Transfer the pie to cooling rack and let stand until warm.

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November 24, 2008 · 11:07 pm

Weekend Recap and Goulash and Seeds

I spent the majority of the weekend preparing for Thanksgiving and catching a cold. I was satisfyingly productive with the first task and begrudginly annoyed and anxious about the latter. The idea of nasal and chest congestion induces uneasy nerves, especially when there is rain and clouds looming over, further suffocating and thinning my oxygen intake. Yes, I have problems.

After more than a few indecisive moments I decided to go to my family in Queens for Thanksgiving. I will be bringing this as a side and baking both apple pie and pumpkin pecan pie from Dorie Greenspan‘s ever helpful book. I would have loved to host a dinner but it was intimidating as I’ve never done it before and my Thanksgivings usually consisted of chicken, rice cake wrapped in bacon, fried cornballs and steamed cabbage leaves (not complaining, just proving inexperience). Plus my brain is unfocused and frazzled by oncoming transition as an old roommate becomes new and some house design is in need of attention. But rest assured I am already planning for grand concourse dinner for next year.

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Last night I made sweet potato and leek soup following a Joy of Cooking recipe and it was quite delicious. Tonight I made chicken pumpkin goulash and I must say, I still don’t know what goulash is, until now when Wiki informs me it originates from Hungary and is a stew/soup usually containing beef, onions, veggies, spice and paprika. Goulash means herdsman. I followed a recipe from this blog and used chicken rather than lamb or beef. I think this might have been a mistake as it was a bit bland and I’m sure another meat would have provided the flavor and sauce that chicken lacks. Also that deep orange red color/spice was not there which was what I was looking for, so I’m a bit disappointed. Nonetheless with the right amount of salt it was a good make-me-forget-I’m-sick meal.

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I also made sweet & spicy pumpkin seeds following a simple recipe here. This was also the first time using/preparing/eating pumpkin and the chewy zangy texture and consistency was delightful. I’ve concluded I’m a squash junky (butternut, acorn, pumpkin, zucchini, summer, winter, you name it). Not to mention all the funky looking ones make great models for still life drawing. Especially the ones shaped like phallus.

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