Thanksgiving Dinner

Thanksgiving Means Mindfulness

At our inauguration dinner, we practiced a bit of mindfulness. I rang Tibetan Bells before each course was served to remind folks to take a moment, breathe and bring their attention to what they were about to eat.  Simple, but important. It’s about being present to the experience and, as Willie said, there are actual physical benefits. 

Whenever I take a moment to breathe – to hit the pause button on my mind – my body undergoes a subtle change. My senses become acute. Aromas and flavors are more pronounced. Subtleties are enhanced. Food just tastes better.  I’m better able to know when I’m full.  I am clear about which foods work for my body and which don’t. So I eat better. Mindfulness is the practice of paying attention.  Essential to a truly enjoyable Thanksgiving.

On big goal of Hipp Kitchen is to give you the kinds of food you’d never think you’d be able to eat.  For our Thanksgiving Feast, Italian Style below, I’ve adapted recipes from one of my favorite magazines, La Cucina Italiana.  Delicious, old-world, authentic Italian cooking.  When they published their November issue featuring an entire Thanksgiving menu, I had to go for it. I put together a crack team of cooks and chefs and we tested the adapted recipes, and I must say, it’s one of the most flavorful Thanksgiving feasts I’ve ever had. 

What’s a good wine for Thanksgiving? If you prefer a red wine, serve a nice Pinot Noir, from California, France or Oregon. Serve the Pinot slightly chilled. Putting the Pinot Noir in the refrigerator for about 20 minutes before serving will bring out the fruit and will take away the ‘bite’ that alcohol can give when served at room temperature. The lighter tannins won’t compete with the flavors.  A yummy Chardonnay is a good bet if you enjoy white wine.  A white Burgundy from France (made with Chardonnay grapes), or a Viognier would also be lovely.

Buon appetito!

Turkey, stuffing, mushrooms, broccoli rabe

Turkey, stuffing, mushrooms, broccoli rabe

 
Roasted Heirloom Turkey with Sage, Orange and Garlic
Serves 8, with leftovers

8 whole heads garlic
1 large bunch fresh sage
1/2 cup extra-virgin olive oil
4 large navel oranges
Fine sea salt
Freshly ground black pepper
12-14-pound whole fresh (or defrosted frozen) organic, heirloom turkey
About 4 cups Brodo (see recipe below) or low-sodium chicken broth
1/3 cup gluten free flour mix (or brown rice flour)
Melted ghee, if necessary
Coarse sea salt for serving
Heat oven to 350° with rack in lower third.  

1. Cut 1/3 off the top of the garlic heads. Coarsely chop half of the sage leaves; set aside 2 teaspoons for the gravy. Mix the remaining chopped sage with the olive oil and add the grated zest of 1 ½  of the oranges.  Season well with salt and pepper. 
2. Put turkey in roasting pan. Rub seasoned oil all over turkey, including large cavity, let rest at room temperature for one hour. Reserve giblets for stuffing, 
3. Cut the 2 grated oranges into quarters and place inside the cavity of the turkey along with the remaining whole sage and 2 heads of the garlic. Fold the skin of the neck under the body, tucking the wing tips under the breast and fastening the drumsticks together with kitchen string.
Place the rest of the garlic heads around turkey, trimmed-sides up. Cut ½-inch strips of peel from the remaining orange, scraping away the white pith with a small knife. Scatter strips over garlic. Squeeze the juice from both remaining oranges into a small bowl; set juice aside.
4. Roast turkey for 1 hour, then rotate pan 180 degrees. Pour reserved orange juice over bird.  Continue roasting, basting with the pan drippings every 30 minutes, tenting loosely with foil if browning too quickly, and occasionally rotating pan, until an instant-read thermometer inserted into fleshy part of both thighs (check both, close to but not touching bone) registers 165° to 170°, about 2 to 2 1/2 hours more (total roasting time: 3 to 3 1/2 hours).
5. Tilt the turkey so that the juices from inside the cavity spill out into the pan.  Lift the turkey onto a large platter and let it sit for at least 30 minutes, uncovered. The flesh of the thighs should climb to 175 degrees.  Keep the pan drippings and roasted garlic for the gravy.
6. Make the gravy by pouring a cup of the Brodo or stock into the roasting pan, scraping up any brown bits.  Boil this mixture over high heat for two minutes. Squeeze the softened garlic into the roasting pan, along with the orange peel, mashing and pressing to extract any juices from the peel. Use a fat separator, or skim off the extra fat (and reserve).  Add enough Brodo or stock to bring the gravy to 5 cups.
7. Whisk together the gluten-free flour (or rice flour) and 6 tablespoons of the reserved fat (if there is less, add melted ghee) in a heavy medium saucepan; cook over medium heat, whisking constantly, until pale golden, about 3 minutes. Add pan juices and Brodo in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then reduce to a simmer; cook, whisking occasionally, until thickened to desired consistency, 10 to 12 minutes. Whisk in reserved chopped sage and pinch pepper. Season with salt, if necessary.  Let the gravy simmer for about 15 minutes, or until thickened.  Pour through a fine mesh strainer to strain out the sage leaves, orange peel and any large pieces of garlic.
8. Carve the turkey and serve with gravy and coarse sea salt.

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Spicy Broccoli Rabe
Serves 8

4 large bunches broccoli rabe
Fine sea salt
5 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced
Large pinch red pepper flakes
Freshly ground black pepper

1. Rinse rabe in cold water to remove any sand. Slice off the tough one or two inches of the bottom stems and discard. Separate tender leaves from stems. Slice stems into 1-inch slices and set aside.
2. Bring a large pot of salted water to boil. Place the leaves into the boiling water to wilt (about 1 1/12 minutes). Lift leaves out and place into an ice bath to stop the cooking and keep the bright green color. Ad sliced stems to boiling water and cook until al dente, about 2-3 minutes. Drain and place stems in ice bath with leaves. Drain stems and leaves in a colander and place into a large bowl.
3. Heat the olive oil in a large pot and add pepper and garlic slices. Warm over low heat, stirring a little, until garlic begins to toast. Add the leaves and stems and turn in the oil and garlic mixture until greens are warmed through. Adjust seasoning with salt and pepper. Serve immediately.

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Roasted Wild Mushrooms in Parchment
Serves 8

 2/3 cup extra-virgin olive oil
4 pounds of a variety of wild and cultivated mushrooms, trimmed, thickly sliced
4 whole, large sprigs fresh rosemary
2 teaspoons rosemary leaves
4 whole, large sprigs fresh thyme
2 teaspoons thyme leaves
Good sea salt
Freshly ground black pepper
2 garlic cloves, thinly sliced
2 tablespoons aged balsamic vinegar
2 to 3 large sheets parchment paper or foil (about 15 x 15 inches each) 

1. Divide the mushrooms into batches large enough to fit one batch into the bottom of a large frying pan or Dutch oven (with a cover) without crowding the mushrooms.  Bring heat to med-high and add 2 tablespoons of olive oil.  When oil smokes, add first batch of mushrooms and herb sprigs, cover and let sear for a minute to release juices.   Let mushrooms brown slightly and season with salt and pepper.  Retain herb sprigs and place cooked mushrooms in separate bowl.  Repeat process with remaining mushrooms, using herb strips for each batch.
2. Preheat oven to 400°.
3. Fold each piece of parchment paper in half, and using a large mixing bowl, trace a wide half-circle onto the folded papers. Cut along the lines to make two large paper circles. Divide the mushrooms in two (or three), piling one half of the mushrooms into the center of one half of each parchment circle.  Sprinkle sliced garlic and the loose herbs over each pile of mushrooms, drizzle with olive oil and the balsamic and season with salt and pepper. Fold parchment over mushrooms, crimping the edges over tightly to seal and enclose mushrooms completely. (This can be done a couple of hours before roasting).
4. Place mushroom packets on cookie sheets and roast until warmed through and fragrant, about 7 minutes. Transfer packets to a platter and bring them to the table for a dramatic presentation by carefully tearing them open, letting your guests enjoy the aromas of the roasted mushrooms (be careful of the hot steam).

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Roasted Fennel Soup with Cranberries and Hazelnuts
Serves 8

Roasted Fennel Soup 1A

 8 large fennel bulbs, trimmed of green stems and fronds, and cut into 2-inch chunks
3 large yellow onions, peeled, trimmed, quartered and cut into 2-inch chunks
4 large sprigs fresh rosemary
1/4 cup extra virgin olive oil
Good sea salt
Freshly ground black pepper
10 cups of good vegetable stock, Brodo (see recipe below) or chicken stock
1/4 cup roughly chopped dried cranberries
1/4 cup roughly chopped, lightly toasted hazelnuts  (omit for nut allergies)

1. Heat oven to 375°.
2. In a large bowl, toss vegetables with rosemary and olive oil, seasoning well with salt and pepper, making sure all vegetables are coated. Transfer to one or two foil lined cookie sheets. It’s important to have the veggies on one level for even caramelizing. Place cookie sheets on top rung of oven and roast vegetables, stirring once, until golden brown and tender, about 40 minutes.
3. Discard rosemary sprigs and transfer vegetables to a large pot; add stock. Bring everything to a boil, then reduce fire to a gentle simmer. Cook the soup until the flavors come together, about 35 minutes.  This step ‘marries’ the flavors.
4. Place soup in batches, into a food processor or a blender and carefully purée soup until smooth. Return the puree to the soup pot and heat slowly until warmed through (be careful to have a low flame so as not to scorch the soup); season with salt and pepper to taste.
5. Garnish with cranberries, hazelnuts and a drizzle of olive oil.

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Savory Leek and Herbed-Bread Stuffing
Serves 8

6 large leeks, trimmed, leaving white and pale green parts only      
1/2 cup extra virgin olive oil
4 tablespoons ghee
Good sea salt
Freshly ground black pepper
1 prepared loaf of Gluten-Free Herb Bread (Breads from Anna),
cut into 1/2-inch cubes (10 cups, approx.)
NOTE: If you can’t get Breads by Anna, use 1 large loaf of good-quality gluten-free bread (about 1 1/2 pounds), cut into 1/2-inch cubes (about 10 cups),
plus 1/3 cup finely chopped fresh sage

Optional: Giblets from the turkey
5 cups Brodo or low-sodium chicken broth

1. Heat oven to 300°.
2. Cut leeks in half lengthwise, then thinly slice. Wash leeks well to remove grit and sand.
3. Using a large skillet or Dutch oven, combine ¼ cup oil and ghee. Heat over medium heat until ghee is melted. Gently sauté leeks and season generously with salt and pepper. Cover and cook, stirring occasionally and reducing heat to low until leeks are very tender and lightly golden, about 40 minutes.
4. While leeks caramelize, spread bread cubes in single layers on baking sheets. Bake cubes, rotating pans once halfway through, until dried and lightly golden, 25 to 30 minutes. Let cool.
5. Optional: If using giblets, chop neck into 3 to 4 pieces. Heat 2 tablespoons of the remaining ghee in a small skillet over medium heat. Add neck pieces, heart and gizzard; season with salt and pepper. Cook, turning pieces occasionally, until giblets begin to brown, about 10 minutes, then transfer to a cutting board. Add remaining tablespoon ghee and liver to skillet; season with salt and pepper and cook over medium-high heat for 2 minutes; turn and cook 30 seconds more. Transfer liver to cutting board. Pick meat from neck, discarding the bones. Finely chop liver, heart and gizzards. 
6. Increase oven temperature to 350°.
7. Combine (giblets), leeks and bread in a bowl (if using sage, add to bread/leek mixture at this point). Add remaining 1/4 cup oil. Season with salt and pepper and stir together well, then add Brodo and stir to combine. Transfer to a large baking dish big enough to hold the stuffing in about a 2-inch layer.  Bake until hot and deep golden brown, about 30-40 minutes.

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 Pine Nut Crostata (omit for nut allergies)
Serves 8

Pine Nut Crostada 3A

 For the gluten-free pastry crust:
1 cup superfine brown rice flour
1/2 cup cornstarch
1/4 cup amaranth flour
1/4 cup white rice flour
1 tablespoon organic dehydrated cane juice
1/4 teaspoon xanthan gum OR guar gum
1/4 teaspoon salt
1 tsp. ground cinnamon
1 large, lightly beaten egg
12 tablespoons (1 1/2 cups) canned, organic unsweetened pumpkin
(cut into small cubes)

For the filling:
1/3 cup honey
1/3 cup agave nectar
1/3 cup organic coconut sugar
1 teaspoon fine sea salt
1 teaspoon pure vanilla extract
8 tablespoons (1 ⁄2 cup) ghee (softened)
1/2 cup thick coconut cream
 2 large eggs, lightly beaten
2 cups lightly toasted pine nuts (can use slivered almonds, walnuts, hazelnuts, even macadamias)

1. To make the crust: Use your hands or a pastry cutter to mix cold pumpkin into the dry ingredients. Pour one lightly beaten egg into the flour / pumpkin mixture and use your hands or a spoon to thoroughly blend. You will feel the dough coming together. Gather the dough into one large ball. Roll the ball around the bowl to collect all the crumbs. The dough should easily form a ball when you squeeze it!
2. Roll the dough into a large ball, cover and refrigerate for at least one hour.
3. When ready to fill, take dough out of refrigerator and allow to warm up for 20 minutes.
4. When dough is pliable enough (the mixture is sticky and will stick to your hands) gently press dough into the bottom and sides of tart form that has been greased with a little ghee. Use scraps to patch any tears by pressing pieces into dough where you need them. Very lightly prick shell all over with a fork, then freeze crust until firm, about 20 minutes.  
5. Heat oven to 375° with rack in center. Pre-bake crust for 15 minutes and let cool completely. Your tart crust is ready to fill.
6. To make the filling: Heat honey, agave nectar, organic coconut sugar, salt and vanilla in a medium saucepan over medium heat until very warm, then whisk in softened ghee. Bring mixture to a boil; boil for 2 minutes, whisking occasionally. Remove saucepan from heat; let cool for 5 minutes.
7. In a medium bowl, whisk together coconut cream and eggs. Whisk about 3 tablespoons honey mixture into cream mixture, then whisk in remaining honey mixture. Stir in pine nuts.
8. Put tart shell on a baking sheet, then pour filling into shell. Bake until crust and nuts are lightly golden, about 20 minutes, then loosely cover tart with foil and continue to bake until filling is puffed and crust is golden, 25 to 30 minutes more. Transfer to a wire rack to cool to warm or room temperature.
9. Make ahead: The tart dough can be made a day or two ahead, pressed into the tart shell and refrigerated. The pie may be baked 1 day ahead and chilled. Leave it uncovered until cool, then cover it. Reheat cold pie in a 350° oven until warm, about 10 minutes.
10. Serve with whipped coconut cream, or a scoop of Coconut Bliss ice cream.

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Homemade Meat Broth (Brodo)

1 (3- to 3 1/2-pound) whole chicken
2 pounds bone-in short ribs or other stew meat on the bone
1 turkey drumstick or 2 large turkey wings
1/2 bunch celery, roughly chopped
3 medium carrots, peeled and roughly chopped
2 large onions, roughly chopped
1 14-ounce can whole peeled tomatoes in juice, preferably San Marzano
1/2 large bunch flat-leaf parsley
1 teaspoon whole black peppercorns 

1. In a 12-quart heavy pot, combine chicken, short ribs and turkey. Add enough water to cover meats by about 4 inches (7 to 8 quarts) and bring to a boil over high heat.
2. Reduce heat to medium. Pull pot to one side of burner (this forces liquid to boil in a circuit from top to bottom, and move in a steady stream over and around the meat. As the liquid circulates, the broth will clarify). Simmer, skimming fat and scum frequently, until broth is clear, about 30 minutes. Add celery, carrots, onions, tomatoes and their juices, parsley and peppercorns to broth; center pot on burner and cook broth at a gentle simmer until flavorful, about 2 hours.
3. Pour broth through a fine-mesh sieve into a large bowl, discarding vegetables but reserving the meat. The tender meat is delicious in soup, pasta, or risotto.
4. Make ahead: The broth can be made ahead and refrigerated in an airtight container up to 3 days or frozen up to 6 months. Reheat in saucepan over low heat before using.

All recipes adapted from Chef Marco Canora via the magazine La Cucina Italiana, November 2009.

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BONUS RECIPE!

Roasted Cranberry Pesto
Makes 2 Cups

cranberry_sauce

2 juicy oranges
1 lb. fresh or thawed frozen cranberries
1/2 cup coconut sugar
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt
4 green cardamom pods, smashed
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and thinly sliced (optional)
1 1⁄2 tbsp. port
1 cup walnuts, toasted (omit for nut allergies – the sauce is delicious on its own)

1. Heat oven to 450°. Using a peeler, remove peel from one of the oranges, taking off as little of the white pith as possible (remove any bitter white pith leftover). Cut peel into very thin strips about 1 1⁄2″ long. Squeeze juice from the both oranges; strain and reserve.
2. In a bowl, combine peel, cranberries, coconut sugar, olive oil, salt, cardamom pods, cloves, cinnamon, and jalapeños. Toss and transfer to a parchment paper–lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.
3. Transfer cranberry mixture to a bowl; stir in reserved orange juice and port. Let sit for at least 1 hour so that the flavors meld. Remove and discard cardamom, cloves, and cinnamon.
4. Toast walnuts in a dry frying pan, until fragrant.
5. Blend cooled cranberry mixture and walnuts in a food processor until smooth.  Serve.

 

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