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A festive family meal.

SAM SIFTON and MElISSA ClARK NYT Syndicate Here is a blueprint for cooking an entire Thanksgiving meal over the course of one day in an oven and on the four burners above it. Just set the oven to 400 degrees. You' need to shop ahead of time, of course, but the rest of the work is sequential and not very difficult. You can knock it out alone in about eight hours with breaks and lunch included, but an extra set of hands makes the work more enjoyable and the conversation better. It serves roughly eight to 10 people, with leftovers, even if you don't make every dish. 8 am: The Day Begins Make coffee. Take a pound of butter out of the refrigerator and allow it to come to room temperature. (You' need it.) Turn your oven to 400 degrees. Drink coffee. Start making lists. Then, season your turkey and put it into the fridge. You' retrieve it around 11 am, before cooking it at noon. Sam's Tip: Reserve the neck for stock. You might need it later in the day. Make Your Life Easier: If you get a late start, proceed directly to the next dish, the apple gingersnap crumble. You can spatchcock the turkey later and have it done within an hour. Roast Turkey With Orange and Sage Yield: 8 to 10 servings Total time: About 3 hours, plus resting 1 12- to 14-pound turkey, giblets removed 1/2 cup unsalted butter, at room temperature Zest of 1 orange 2 tablespoons chopped fresh sage 2 cloves garlic, minced 1 tablespoon kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1/2 of a 750-millilitre bottle dry white grape juice 2 cups orange juice 10 to 12 fresh sage leaves 1. Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper. 2. Fold the wings of the turkey under the bird, and tie its legs together with butcher's twine. Pour the grape and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven. 3. Roast for about 2 to 3 hours, basting the bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving. 8:20 am: Make the Crumble You'll want to taste the filling before you add it to the baking dish. The apples should be sweeter than you'd think, and the cranberries a little more tart. It'll all work out in the oven. Meissa's Tip: This is wonderful at room temperature, so just leave it out after baking. If you want to, pop it back into the oven when you sit down to eat. Make Your life Easier: Tell someone else to bring dessert. Apple Gingersnap Crumble Yield: 12 servings Total time: About 1 hour, plus cooling For the filling: 1/2 cup/100 grams dark brown sugar, plus more to taste 1/3 cup/75 grams granulated sugar, plus more to taste 3 tablespoons/20 grams cornstarch 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 6 pounds/2 3/4 kilograms apples, peeled and cut into 1/4-inch slices (about 11 large) 1 cup/80 grams fresh or frozen cranberries 2 tablespoons/30 millilitres lemon juice 2 tablespoons/29 grams cold unsalted butter, cubed For the topping: 2 cups/250 grams all-purpose flour 1 1/4 cups/250 grams dark brown sugar 2 1/2 teaspoons ground ginger 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon fine sea salt 1/2 teaspoon finely grated lemon zest 10 tablespoons/142 grams unsalted butter, melted 2 tablespoon/20 milliliters molasses 1. Make the filling: Heat oven to 400 degrees. In a large bowl, stir together brown and granulated sugars, cornstarch, cinnamon, ginger and nutmeg. Stir in apples and cranberries, sprinkle with lemon juice, and toss until combined. Taste mixture: An apple slice should be slightly sweeter than you'd like; the cranberries will seem like they need a little extra sugar. Add more sugar or lemon juice if needed. 2. Scrape apple mixture into a 9-by-13-inch baking dish or a shallow gratin dish, mounding them slightly in the centre. (This will even out as it bakes.) Dot top with cold butter cubes. Place baking dish on a baking sheet to catch any bubbling juices that may spill over. 3. Bake for 25 minutes, stirring once halfway through, while you make the topping. 4. Make the topping: In a medium bowl, whisk together flour, brown sugar, ginger, cardamom, cinnamon, cloves, salt and lemon zest. Add butter and molasses, and use your fingers to crumble the mixture together to form 1/2-inch crumbles. 5. After 25 minutes of baking, stir the apples and mound slightly again. Gently press down on them with a spoon or spatula. Scatter crumbles evenly on top of apples. 6. Bake until topping is crisp and filling bubbles up around the sides of the dish, an additional 30 to 35 minutes. If the top starts to look too dark before the juices are bubbling, loosely cover top of crumble with foil. Transfer to a rack and let cool for at least 30 minutes before serving. If you made it ahead of time, you can also reheat the crumble at 400 degrees for 10 to 15 minutes. 11 am: Bake the Sweet Potato Gratin You can arrange the potato slices precisely, as if auditioning for a job in a kitchen in France, or you can do so more casually, as if living in France. Don't forget to take the turkey out of the refrigerator, so you can cook it at room temperature. Melissa's Tip: Use a mandoline to slice the sweet potatoes, holding each one in a dish towel to protect your fingertips. Make Your Life Easier: Peel and slice the sweet potatoes the day before, and store in a sealable plastic bag in the refrigerator. Sweet Potato and Gruy'e8re Gratin Yield: 12 servings Total time: 1 1/2 hours 3 tablespoons unsalted butter, softened, plus more for pan and foil 1/3 cup grated Parmesan 2 cups heavy cream (or half-and-half) 3 tablespoons fresh sage, chopped 1 tablespoon fresh rosemary, finely chopped 3 fat cloves garlic, grated or minced 1/4 teaspoon freshly grated nutmeg 1 1/2 teaspoons kosher salt, plus more as needed 3 large eggs, lightly beaten 3 pounds sweet potatoes (about 4 large or 5 medium), peeled Freshly ground black pepper, to taste 1 2/3 cups/6 1/2 ounces grated Gruy'e8re 1. Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan. 2. In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes. 3. In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture. 4. Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds. 5. Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruy'e8re. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruy'e8re. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruy'e8re and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve. Noon: The Turkey goes into the Oven You're about four hours from dinner. How are you doing? You may have missed breakfast. It's time to eat lunch. 1 pm: Do the Mashed Potato A crowd favourite. We like a mix of baking potatoes and large Yukon Golds, and plenty of milk and butter. You can reheat them just before serving. Sam's Tip: If you're careful not to overprocess the potatoes, which makes them gummy, you can use a stand mixer instead of a hand masher. Make Your Life Easier: Don't peel the potatoes. Some don't like how that looks, but the taste is marvellous. Say you're feeling rustic. Classic Mashed Potatoes Yield: 8 to 12 servings Time: about 45 minutes Salt 5 pounds potatoes, preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds 8 tablespoons unsalted butter, more for dotting 2/3 cup whole milk 1. In a large pot, bring a gallon of water and 4 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.) 2. In a saucepan or microwave, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking. 1:30 pm: Time to Make the Kale The long, gentle braise infuses the greens with dark, smoky flavour, so don't stint on the time needed to caramelise the tomato paste and piment'f3n. Sam's Tip: Do you have smoked paprika in your pantry already? Throw it out. It's probaby stale. This dish benefits from the punch of fresh spice. Make Your Life Easier: Wash, dry and cut the kale the day before, and store wrapped in paper towels and a loose plastic bag until ready to cook. Smoky Braised Kale With Tomato Yield: 8 to 10 servings Total time: 1 hour 1/4 cup extra-virgin olive oil 2 Spanish onions, peeled and diced 8 cloves garlic, peeled and thinly sliced 1/4 cup tomato paste 1 teaspoon hot smoked paprika (piment'f3n) Kosher salt and freshly ground black pepper, to taste 3 cups turkey or chicken stock, ideally homemade or low-sodium 1 tablespoon red wine vinegar, plus more to taste 4 (3/4-pound) bunches washed kale (any kind), thick stems discarded or cut into thin strips, leaves cut into thick strips (about 16 packed cups total) 1. Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes. 2. Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelise, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil. 3. Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve. 3 pm: The Turkey is ready, or Nearly Its internal temperature, taken at the deepest part of the thigh, should be around 160 degrees. It will rise to 165 while resting. 3:15 p.m. The Rest Is Gravy Sam's Tip: Use a finely ground"instant" flour to prevent lumps in the gravy, and add to its luxuriousness with some heavy cream at the end. Make Your Life Easier: You can make a gravy ahead of time out of chicken stock and roux, and enhance it with turkey drippings on Thanksgiving Day. Classic Pan Gravy Yield: 5 to 6 cups Time: 25 minutes 7 tablespoons turkey fat, left in roasting pan 6 tablespoons flour, preferably instant or all-purpose 1/2 cup grape juice 4 to 5 cups turkey stock or chicken stock Kosher salt and black pepper 1. Pour off all but 7 or so tablespoons turkey fat from the roasting pan, and set the pan on the stovetop over medium heat. Sprinkle the flour over the fat and cook, stirring constantly, until the mixture is golden, 8 to 10 minutes. 2. Increase heat to medium-high and add a little grape juice, whisking as you go to let it reduce. Slowly add stock, stirring constantly, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, about 8 to 10 minutes. Season to taste with salt and pepper. 3:40 pm: Almost There Put everything that needs to be reheated back in the oven for 15 minutes, covered, while you get ready to carve and serve. In the final minutes, carve the turkey, dress the salad, get everything out of the oven, put the gravy into a boat or two, and prepare to give thanks. 4 pm: Dinner is Served

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Publication:Qatar Tribune (Doha, Qatar)
Article Type:Recipe
Date:Nov 21, 2017
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