The Journal

Thanksgiving Dinner Reimagined

Double Cooked Sweet Baby Potatoes With Parsley Pesto

Ingredients: 2 lbs baby sweet potato, 2 bunches of Italian flat leaf parsley, 5 cloves of garlic, 2 1/2 cup olive oil, 1/2 cup of balsamic vinegar, 1/2 tbsp red chilli flakes, Kosher salt to taste. (Serves 4)

Preparation: Sweet potatoes (Part 1): In a large pot filled with salted water bring baby sweet potatoes to boil, simmer for 20 minutes until cook until fork tender. Remove and strain until cool. Parsley pesto: Combine in food processor, 2 bundles of parsley (tops mostly, some stems are ok) garlic cloves, chilli flakes, balsamic. Blend and slowly add olive oil until smooth, season with salt to taste. Sweet potatoes (Part 2): After potatoes have cooled, place potato on cutting board and with the bottom part of a large spoon press firmly down and press until flattened. repeat with all of them. Season with salt. In a large cast iron pan or large sauté pan, heat pan to medium high, coat pan with generous amount of olive oil and gently place potatoes down. Do not touch or move potatoes. Allow potatoes to create a skin and get some colour. Turn over and finish the other side.

Plating: On a large platter place potatoes down side by side and drizzle pesto over.

Herb Roasted Beets Salad With Kale & Horseradish Vinaigrette

Ingredients: 4 oz of fresh thyme, 2 sprigs of rosemary, 4 large beets, 2 lbs of green kale, 6 oz crumbled feta cheese, 4 tbsp atomic horseradish (for vinaigrette), 2 tbsp dijon mustard (for vinaigrette), 1 1/2 cup of balsamic vinegar (for vinaigrette), 3 cup of olive oil (for vinaigrette), juice from 1 lemon (for vinaigrette). (Serves 4)

Preparation: Beets: In a deep baking pan, toss beets with olive oil and herbs whole. Cover with tin foil and bake at 400 degrees for 1 hour. When finished carefully remove foil, the steam will be extremely hot. Be careful not to burn yourself, set aside and let cool slightly. While still relatively warm take a kitchen towel (that you don't mind destroying because the stain will never come out) and rub the outside of the beet skin off and with an RPMWEST knife slice beets in medallions and set aside for salad. Kale: Cut and remove stems. Rough chop into bite size pieces, soak in salted water for 20 minutes (it helps to tenderise kale), drain and pat dry. Vinaigrette: In a blender combine all ingredients except olive oil, blend on medium and slowly add olive oil and season with to salt to taste.

Plating: In a large mixing bowl combine kale, sliced beets and season with a few pinches of salt and add dressing toss and finish with feta cheese. Feel free to add nuts, dried fruits of your preference.

Potato Puree With Roasted Garlic & Chives

Ingredients: 6 lbs of Yukon potatoes, 2 heads of garlic, 2 lbs unsalted butter, 1/2 cup whole milk, 2 oz fresh chives, kosher salt. (Serves 8)

Preparation: Roasted garlic: Place whole heads of garlic in tin foil with a small amount of olive oil, about 1 tbsp. Twist and seal into a ball and place in an oven at 325 for 45 minutes. Remove from oven and let cool. Garlic should look dark in colour. To extract garlic from the whole head but base off and simply squeeze and remove cloves. Potatoes: Peel potatoes and quarter and rinse 3 times in cold water. Place potatoes in cold salted water and bring to a simmer until fork tender. Drain and add cubed all butter milk and roasted garlic and cover. Let butter melt with residual heat. In small batches place all items into a food processor and blend until smooth. Add additional warm milk for desired constancy and season with salt to taste.

Smoked Bacon Gravy

Ingredients: 1 lbs of apple wood smoked bacon cut into cubes, 1/4 cup flour, 16 oz beef broth or chicken stock. (Serves 8)

Preparation: Place cubed bacon in a medium saucepan on low heat. Let bacon render out as much fat as possible. This is important to do slowly. You don't want to burn the bacon. Stir occasionally. After you have rendered bacon fat add flour to pan still on low heat and use a whisk to stir and lightly brown flour. Don't stop stirring, cook for about 10 - 15 minutes. Slowly pour in the stock, do this in thirds. Whisk and repeat until all liquid is added. You'll notice the stock to thicken. Keep on medium heat and season with salt and pepper as desired.

Plating: Pour over potato puree

Oven baked stuffing with dried fruit and pumpkin seeds

Ingredients: 2 tbsp of butter, 2 celery stalks cubed, 1 onion cubed, 6 corn bread muffins chopped up in cubes, 1 cup of chopped pumpkin seeds, 1 cup of desired dried fruit, 2 eggs, 1 cup of cream, salt and pepper. (Serves 8)

Preparation: Place butter,celery and onions in a medium saucepan over medium-high heat. Cook until tender and cool. In a large mixing bowl combine eggs and cream and whisk together. Toss all cornbread and fruits, pumpkin seeds and celery onion together. Season with salt and pepper. Place in deep dish buttered pan. Bake at 350 for 30 minutes until golden brown.

Plating: Cut into cubes and serve stalked on a large platter.

Turkey Meatloaf Wrapped In Bacon

Ingredients: 4 lbs of ground turkey, 1 onion small diced, 2 tbsp granulated garlic, 1 tbsp Spanish paprika, 2 tsp celery salt, 1 tbsp Herb De Provence, 2 1/2 tbsp kosher salt, 2 eggs, 1 lbs bacon. (Serves 6)

Preparation: In large mixing bowl combine all ingredients, with your hands mix in eggs and thoroughly incorporate. Line a 4 inch by 10-inch pan with bacon. Arrange bacon much like how it comes out of the package. Add ground turkey mixture on top. Press firmly down. Make sure it's evenly formed. Bake at 325 for 40 minutes. To remove, invert baking pan onto cutting board. It should release easily. Slice and serve.

Plating: Place sliced pieces of meatloaf on a large platter.

Red Wine Braised Turkey Legs & Thighs

Ingredients: 2 turkey legs, 2 turkey thighs ,1 carrots large cubes, 2 onions large cube, 5 pieces of celery rough chop, 6 cloves of crushed garlic, 2 oz of fresh thyme, 2 tsp tomato paste, 1 bay leaf, 16 oz beef broth or chicken stock, 16 oz red wine (cabernet), 1/4 cup olive oil, 1/2 tbsp kosher salt, Garnish chives sliced thin 2 mm width. (Serves 6)

Preparation: In a large deep roasting pan on medium high heat, add oil and sauté all vegetables except garlic. Sauté and stir occasionally, make sure to get a lot of colour on the vegetables now add garlic and tomato paste cook for another minute stirring. Add wine and allow to cook for 10 minutes, then add beef broth and thyme. Place legs skin side down in the liquid. Cover with foil and place in a 325-degree oven for 1 hour. After 1 hour of cooking take out and remove foil. Rotate legs to skin side up. Place back in oven and turn oven to 400 degrees for 15 more minutes. Remove legs from the liquid, Be gentle with them when taking out as they may be close to falling of the bone. Strain liquid from vegetables and discard. Save liquid and return to a saucepan on high heat and reduce by half. Season and adjust taste with salt.

Plating: Place turkey legs in a yin and yang position. Pour reduced sauce over and garnish, sprinkle chives on top

Pulled Pork Shoulder With Apple Cider Honey Thyme

Ingredients: 5 lbs of pork shoulder deboned, 24 oz chicken broth, 1 bay leaf kosher salt, 16 oz of apple cider vinegar, 4 oz apple cider, 8 oz honey, 6 sprigs of thyme picked and chopped, 2 tbsp brown sugar, 1 tsp allspice. (Serves 8)

Preparation: Season pork shoulder with salt, in a large roasting pan on high heat sear all sides of pork shoulder. After searing all sides and achieving a golden brown colour pour in chicken broth and bay leaf. Cover with foil and place in a 325-degree oven for 4 hours. Remove from oven and rest. Honey-thyme glaze: Add ingredients in a saucepan and cook on medium-low heat for about a 45 minutes. Stir occasionally. You're looking for a thick syrup constancy. Cool for 1 hour.

Plating: Remove pork from braising liquid shred with 2 forks and place on platter. Pour glaze over the pork.

Brined & Herb Roasted Turkey Breasts With Lemon Butter Sauce

Ingredients: 2 turkey breasts skin, 5 tbsp butter unsalted, 5 tbsp water kosher salt, juice from 1 lemon and zest, grape seed oil, 24 oz of water, 2 tbsp kosher salt, 2 tbsp sugar, 2 tbsp peppercorns, 1 bay leaf, garnish: chopped Italian flat leaf parsley. (Serves 6)

Preparation: Make brine mixture and set turkey breast inside it for 4 hours in the refrigerator. Remove from brine and pat dry with paper towel. Season with salt and pepper. In a large sauté pan over medium high heat pour grape seed oil in and set turkey breasts in skin side down. Do not touch. Cook for 3 minutes then turn over. place pan with turkey in it into an oven at 375 for 15 minutes. remove check for doneness with a thermometer. should read 165 degrees inside. Lemon butter sauce: Cube butter and in a medium saucepan warm and constantly whisk. While whisking add water and turn off heat. Add lemon juice and zest and season with salt to taste.

Plating: Slice breast in thin pieces, arrange on platter and spoon butter sauce over the top and garnish.

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