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It's November and you know what that means! Because you are the Person Who Cooks amongst your friends or family, it is a sacred duty you have to show off and make your friends and family worship your cooking. My mom is old and tired and since she had three kids, she sluffs off the holiday dinner chores onto us now. My sister handles Thanksgiving and buys a take-out smoked turkey from Lucille's with 10 sides for $170 or so and it feeds a dozen people (a pretty good option if you can't cook for whatever reason). My brother handles New Year and takes us out to restaurants. Me, I'm the cook so I cook Christmas dinner. But on top of that I'm a bleeding heart softie so for the last few years I've started offering a Black Friday Thanksgiving dinner for friends who didn't have family or couldn't be with their families. I average about 20-28 people at my holidays. It's packed but I've figured out neat ways to maximize the space in my living room.   Cooking for a lot of people means I also have to make sure A) Muslim people can eat poo poo B) vegetarians and pescatarians can eat poo poo For the last 5 years I've been leaning on the Kenji playbook but since he's too busy with his book and restaurant empire lately to post recipes Bon Apetit has been making a strong play for why they should be your go-to Thanksgiving source. Nothing they've posted has the bang-wow showmanship of Kenji's but they're making a pretty good case for flavor superiority MAKE A TURKEY https://www.youtube.com/watch?v=brAJ7pEudFU - Deep Fried Turchetta (Kenji) - Spatchcock herb butter turkey (Kenji) - Baking steel turkey (if no baking steel, use a baking stone or cast iron griddle) (Kenji) - Smoked bbq turkey (Meathead) MAKE ANOTHER MEAT - 48 hour sous vide ribs (Momofuku) - Maple-glazed ham (Kenji) - Salmon Sous Vide Mi-Cuit (Chefsteps) MAKE A STUFFIN https://www.youtube.com/watch?v=0j9XYLsV5DM Stuffing Waffles (Kenji) (swap out the sausage for ground beef or lamb if you have Mooslem guests, or Morningstar vegetarian sausage if you have vegetarian friends, nobody can tell the difference!) MAKE A CARBY THING https://www.youtube.com/watch?v=zO5qtrG_ln4 - Hasselback potato gratin (Kenji) - Buttery mashed potato, 3:1 potato:butter ratio (Chef John) - If you wanna go nuts with the butter, go with Robuchon's 2:1 ratio - Mashed yellow turnips, yes I know it's not potato but it plays the part (Ina Garten) - Sweet potato casserole or mash, or candied yams - Pressure Cooker Risotto (Kenji) - Macaroni: Modernist (sodium citrate), Kenji's (evaporated milk) MAKE A VEGETABLE https://www.youtube.com/watch?v=Ea-qS1zCT5A - Roasted Brussel sprouts (Ina Garten) - Green bean casserole - Ratatouille (Thomas Keller) - Salad - Corn - Cranberry sauce MAKE A BREADY THING - Rolls or bread - Cornbread MAKE A DESSERT - Pumpkin pie - Pecan pie MAKE DRANKS - Aged Eggnog - Mulled wine - Hot chocolate Anyways feel free to share ideas and post questions! We can recommend recipes, ideas and even kitchen gear you might need to buy for the holidays Steve Yun fucked around with this message at 09:39 on Nov 7, 2019 |
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Nov 7, 2019 09:18
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When you have a small enough group, the insanity of a turkey porchetta is so loving delicious.
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Nov 7, 2019 17:45
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We always do a Polish Christmas every year where we make a ton of pierogies and galumpkis. Here's my galumpki recipe. · 2 tablespoons Olive Oil #1 · 2 teaspoons minced garlic #1 · 28 ounces Crushed Tomatoes, Canned · 8 ounces Tomato Sauce · 14 ½ ounces Diced Tomatoes, Canned · ⅛ teaspoons Red Pepper Flakes · 2 tablespoons White Wine Vinegar · 1 tablespoon Sugar · ¼ teaspoons Salt #1 · ¼ teaspoons Black Pepper #1 · 2 tablespoons Olive oil #2 · 1 cup dice Onion, Yellow · 2 teaspoons mince Garlic, minced #2 · 2 tablespoons Tomato Paste · 2 tablespoons Red Wine · 2 tablespoons chop Parsley, Fresh · 1 pound Ground Beef · 1 pound Ground Pork · 1 ½ cups cook White Rice, Long-Grain · ¼ teaspoons Salt #2 · ¼ teaspoons Black Pepper #2 · 2 whole Cabbage · 2 tablespoons Olive oil #3 1. Heat olive oil #1 in large saucepan over medium high heat. Add garlic #1 and sauté for 1 minute. 2. Stir in crushed tomatoes, tomato sauce, diced tomatoes and cook for 5 minutes. 3. Stir in red pepper, white wine vinegar, and sugar. Simmer a few minutes until slightly thickened. 4. Season with salt #1 and pepper #1. Remove from heat and set aside. 5. Heat olive oil #2 in medium skillet. Sauté onions and minced garlic until soft. 6. Stir in tomato paste, red wine, parsley and 0.5 cups prepared sauce. 7. Remove from heat. 8. In a large bowl, combine meats (raw), onion and tomato mixture, and cooked rice. Season with salt #2 and pepper #2 and set aside. 9. Boil a large pot of salted water over high heat. 10. Remove cores and outer damaged leaves of cabbage. (Save outer leaves) Remove remaining leaves carefully. (This part is a pain in the rear end) 11. Blanch leaves for 5 minutes. 12. Drain leaves and run under cold water. 13. Prepare baking pan by lining with reserved outer leaves. 14. Lay out blanched leaves and place about 0.5 cup filling in each, rolling up burrito style. 15. Place seam side down in baking pan. 16. Pour remaining sauce over rolls and fold in the cabbage leaf "blanket". 17. Drizzle with olive oil #3. 18. Bake at 350 until internal temperature with meat thermometer is 165*
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Nov 7, 2019 19:24
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Can i have your pierogie recipe?
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Nov 7, 2019 21:05
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toplitzin posted:Can i have your pierogie recipe? I don't really have one only because you can put basically whatever you want in them. My family's favorites are "loaded mashed potatoes" which are just mashed potatoes with bacon and cheese. Other popular ones have been goat cheese + mushrooms, mushroom + onions, feta and minced lamb. Dessert ones are a little tricky. Classics like blueberry or cherry always work out well but I've tried making Nutella ones and PB&J ones and they both failed spectacularly. I do have a totally chill cheat though. You can usually find egg roll wrappers in grocery stores and trim them to be circles and you don't have to make the dough. I know my grandma would bitch at me if she knew but they turn out great and I hate rolling the dough as thin as it needs to be. Croatoan fucked around with this message at 22:18 on Nov 30, 2019 |
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Nov 7, 2019 21:16
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Your Thanksgiving pictures always look so festive. For kenji related content, I might make these for an early thanksgiving next weekend: https://www.seriouseats.com/2014/11/the-food-lab-pull-apart-thanksgiving-stuffing-flavored-rolls.html
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Nov 9, 2019 15:16
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No one should be making Dorcas Reilly's classic Green Bean Casserole as formulated for Campbell's in 1955. Even then people thought it vile. I consider it a terrible thing. But if you must have it on your table, alongside the horrors of Sweet Potato covered in Marshmallows and dead stuffing, try this version. https://www.seriouseats.com/2010/11/the-food-lab-thanksgiving-special-the-ultimat.html Fry the shallots anyway. They're great.
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Nov 9, 2019 18:37
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Green bean casserole is delightful 
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Nov 9, 2019 20:18
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On the 23rd I'll be hosting my 11th annual friendsgiving, which I care about more than cooking for my actual family because my friends actually appreciate it. It is a not potluck where I do most of the cooking but some guests do bring dishes. This year I'll be preparing: Sous vide turkey - I've done turkey every way you can. Best I've done was smoked, easiest/best was fried, but for small apartment kitchen I usually spatchcock. Trying to SV this year with sear before and a sear/butter baste after. Maple glazed ham - A lot of people don't like turkey because they've never had good turkey. I throw together a maple glazed clove studded sucker for said people. Creamed onions - pearl onions blanched and then stewed in cream Mashed potatoes - obligatory, butter, whole milk, and an unnecessary amount of chives Sweet potato casserole - Basically mashed sweet potato under a layer of pecan pie Cranberry sauce - boil fresh cranberries in a raspberry lambic with sugar and other seasoning Gravy - actually not sure how i'm going to do this this year with minimal drippings due to SV'ing the turkey Red wine tarragon butter - there will be bread and muffins and they need a spread Black garlic butter - really bread and butter could be their own meal Pecan pie - hybrid between a few different sources, very boozey, my favorite Rice Krispie treats - I do these with browned butter and flaky sea salt and it is one of those things people just consume Egg nog - I am aging a batch right now and it looks like there won't be the usual Christmas party amongst this friend group this year, so I'm probably going to serve it Friends will be bringing: Smokey mac n cheese Roast veggies farro salad Savory stuffing Deviled eggs Corn spoonbread Apple pie Misc breads Cheese/charcuterie plate For my family I'll probably just spatchcock a turkey, do the maple glazed ham, and make some stuffing and not ask questions about what else they want to do. Friendsgiving is going to be ~20 people, a ton of food, and a playlist of 80's glam.
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Nov 11, 2019 23:14
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I need to do something for Thanksgiving to contribute to the family dinner but the main protein won't be affected. Ideas for a dish that can be cooked with relatively little effort (kitchen will be busy) in a kitchen that isn't mine? A+ thread title by the way.
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Nov 12, 2019 00:12
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When the hell should i buy my turkey? Gonna be small this year. Maybe 10-15 lbs.
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Nov 12, 2019 05:12
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2-3 days ahead of fresh I think just to make sure stores don’t run out when you go shopping
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Nov 12, 2019 05:35
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Steve Yun posted:2-3 days ahead of fresh I think just to make sure stores don’t run out when you go shopping My mother decided to go the whole turkey breast route, but gently caress that noise! I like cooking whole turkeys so we compromised that i can cook one aslong as its a lil guy. So small fresh turkey it is for me. I'm gonna hit up that there whole foods and see if I can snag one of them, "organic" turkeys. Ethically raised and what not. My only other question would be if I were to get it 3 or so days before (Fresh). Should I throw em in the freezer (which kinda defeats the purpose I guess) or just make room in the fridge and let em chill.
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Nov 12, 2019 07:18
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Resting Lich Face posted:I need to do something for Thanksgiving to contribute to the family dinner but the main protein won't be affected. Either that or bring something completed that's cold or room-temp, or can be microwaved easily. Trying to cook a side in someone else's busy, jammed kitchen on Thanksgiving is beyond a nightmare.
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Nov 12, 2019 07:28
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i like nice words
Anne Whateley posted:Couple pounds of whole green beans or asparagus. Oil, s+p, broiler for 10 minutes, shaking halfway through. Yeah. I think pre-making something is the way to go I don't know why I didn't come up with that idea. Cheers.
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Nov 13, 2019 00:25
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Resting Lich Face posted:Yeah. I think pre-making something is the way to go I don't know why I didn't come up with that idea. Cheers. I'll usually make a disposable tray or two of stuffing for those situations. Make it at home day before, throw the tops on, just reheat when there's 20 minutes to spare of oven space. Stuffing is better after a day or two anyway and no cleanup.
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Nov 13, 2019 00:34
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Greenbean casserole is great. I make it every year for the in-laws they love the stuff. No matter how many times that I've told them the recipe is on the back of the french onion container. I'm a real hit at Thanksgiving
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Nov 13, 2019 01:43
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Resting Lich Face posted:Yeah. I think pre-making something is the way to go I don't know why I didn't come up with that idea. Cheers. Have you get a food processor? Make cranberry relish. 1 bag of cranberries 1 tart apple 1 orange Sugar to taste Core your apple and cut it into chunks. Peel your orange. Open you bag of cranberries, rinse them, and pick out any bad ones. Toss your fruit into the food processor and press the button. Stop when your cranberries and apples are minced; you may need to stop a few times in the middle to scrape down the sides of your processor with a spatula. Empty into a mixing bowl and stir in sugar to taste. Don't skimp; I'd say do at least half a cup, some people prefer a full one. Cover and chill until ready to serve.
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Nov 13, 2019 06:19
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Meaty Ore posted:Have you get a food processor? Make cranberry relish. Great plan. Good call. My family has always done canned.
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Nov 13, 2019 19:19
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We're thank god doing a relatively laid-back Thanksgiving this year, because the really demanding people who make use do the whole turkey and stuff are going to have a newborn baby like 2 days prior and they're staying home. So it's just me, my parents and my younger sister and her girlfriend and we can be chill. We're doing the Kenji beef tenderloin cause we're also in the cult of Kenji and I want an excuse to practice tying a roast, vegetarian gravy, horseradish cream sauce, butternut squash and curry soup, fresh gingerbread, lemon and balsamic reduction blackened brussel sprouts, mashed potatoes with crispy onions and some unspecified appetizers. We hate American style stuffing and usually I make knoedel which are kind of like German stuffing-balls, but I'm trying to figure out how to make something similar in a casserole dish so I don't have to spend time forming the balls. I want a crunchier texture than the spongy stuffing kind of texture. And I want to have a drink just thinking about Christmas ; my entire giant Catholic family is flying in from Germany and it's my shiny new Jewish girlfriend's first Christmas ever and she doesn't speak much German and the whole thing makes me just start grinding my teeth. I love my family, they're great. And I mean actually love them, we're close. But thinking about cooking for 40 people while explaining traditions and translating at the same time is making my eye twitch just thinking about it. PS I look forward to these threads every year ; thanks! I'll post actual recipes when I'm not just hearing future-me screaming.
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Nov 15, 2019 06:32
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Gonna do Maangchi's Spicy Garlic Fried Chicken for Thanksgiving this year, since everyone agreed we didn't really actually care for turkey, particularly, and also I did this for Thanksgiving a few years ago and made my friend (who I'll be celebrating with) cry with how tasty it is. My current debate is whether to make a Flaming Bishop, which is a very showy hot punch. It's quite tasty, but it's also sorta like Ambien. I didn't make one last year though and I sort of regret it. We'll see how the rest of the planning goes. Anybody got any particularly fun desserts planned?
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Nov 15, 2019 07:00
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Kenning posted:Gonna do Maangchi's Spicy Garlic Fried Chicken for Thanksgiving this year, since everyone agreed we didn't really actually care for turkey, particularly, and also I did this for Thanksgiving a few years ago and made my friend (who I'll be celebrating with) cry with how tasty it is. I'm pretty excited to try the Bon Appetit Pecan-Rye Pumpkin Pie. Love the idea of rye flour in the pie crust.
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Nov 15, 2019 23:49
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Veritek83 posted:I'm pretty excited to try the Bon Appetit Pecan-Rye Pumpkin Pie. Love the idea of rye flour in the pie crust. Idk they didnt even place at the fair
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Nov 16, 2019 11:29
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First time hosting. Hosting both sides of the family this year, going to have 28 people. I’m planning on cooking 2 medium sized (~15lb) turkeys in 18qt electric roasting pans. That leaves the oven free for other stuff. I’m also planning on cooking mashed potatoes the night before, fridge overnight, and into a slow cooker for the day. I will be using great grandmas super simple stuffing recipe that everyone loves and cooking some in the birds and some in a casserole dish for the folks afraid of the cooties. I will also be making Debesmanna, a traditional Latvian dessert of whipped farina and cranberry juice that eats like a mousse. Haven’t cooked turkeys in a roasting pan before but I’ve been told it works. Anybody here ever tried it? I’m contemplating trying two different recipes because why not make it a little more complicated? We have sides of green bean casserole and sweet potato casserole coming (they are delicious despite what you think) and a few pies coming. What else am I not thinking of? Maybe a baked Mac and cheese with a crispy topping? The simpler the better, for I am but a simple man.
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Nov 18, 2019 18:09
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My nieces are all vegetarians now and they're coming this year to my family's competent but pretty traditional meat-focused southern thanksgiving feast, and unless I loving come to my senses fast I'm going to make kenji's ridiculous vegetables wellington from the ground up which will also put some mushroom gravy on the table so they can all go hog wild, because I'm a really good uncle. I was volunteered to do the collards and the country ham (thanks mom) but that's not even a huge deal in relation to this madness. also, speaking of collards, you can make collards in the instant pot and break the seal outside to avoid stinking up your house . use high grade bird stock plus ham hock, onions, 1 serrano give or take and a couple of smoked turkey legs too if you're ambitiousVeritek83 posted:I'm pretty excited to try the Bon Appetit Pecan-Rye Pumpkin Pie. Love the idea of rye flour in the pie crust. I really want to make this, but there will already be a chocolate pecan pie and a bog standard pumpkin pie at thanksgiving and I probably already have enough on my plate. I can also recommend this totally different pureed pumpkin, pecan and booze pie, if anyone wants a more traditional pureed pumpkin pie with a little more going on:  Source: a Williams Sonoma dessert book poverty goat fucked around with this message at 03:57 on Nov 20, 2019 |
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Nov 20, 2019 03:48
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poverty goat posted:
That pie would go over really well with the fam. And I could make it ahead of time. Perfect.
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Nov 20, 2019 05:48
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Morningstar patties are pretty good as far as vegetarian sausage substitutes go
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Nov 20, 2019 07:15
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My mum made a nut roast as a veggo option last Christmas which was really tasty. Think a meatball but made of nuts.
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Nov 20, 2019 08:00
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Steve Yun posted:Morningstar patties are pretty good as far as vegetarian sausage substitutes go They really are. I bet you could do a veg version of Kenji's stuffing with it. Do they sell a crumble option? If not you could always tear up the patties. poverty goat posted:
I use "country ham pieces" that I get for like $3. I also instant pot my greens, if you really go full bore on kale and cook them for 3 hours in the IP you get the richest pot likker, it's great. Croatoan fucked around with this message at 16:00 on Nov 20, 2019 |
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Nov 20, 2019 15:58
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We're doing friendsgiving this year and a couple friends are vegetarian. None of the meat eaters really care for turkey in the first place, so I'm trying to build a veg wellington that isn't as stupid complicated as Kenji's. My thought was par cooking or roasting carrots/parsnips/etc in a super umami bomb glaze or rub. Mushroom powder/miso/soy etc etc. I'd still go with a mushroom duxelle on the inside of the puff pastry. Maybe additional filler with a nut or bean to make the filling a bit more solid and firm? Thoughts? Edit: lentils maybe as part of the filler? Casu Marzu fucked around with this message at 17:52 on Nov 20, 2019 |
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Nov 20, 2019 17:48
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Steve Yun posted:Morningstar patties are pretty good as far as vegetarian sausage substitutes go Casu Marzu posted:My thought was par cooking or roasting carrots/parsnips/etc in a super umami bomb glaze or rub. Mushroom powder/miso/soy etc etc. I'd still go with a mushroom duxelle on the inside of the puff pastry. Maybe additional filler with a nut or bean to make the filling a bit more solid and firm? Thoughts? Wungus fucked around with this message at 19:24 on Nov 20, 2019 |
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Nov 20, 2019 19:20
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I've done "vegducken" for vegetarian main in the past. A scallion stuffed in a zucchini stuffed in an eggplant stuffed in a butternut squash, with a breadcrumb/mushroom blend inbetween all layers.
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Nov 20, 2019 20:07
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Nephzinho posted:I've done "vegducken" for vegetarian main in the past. A scallion stuffed in a zucchini stuffed in an eggplant stuffed in a butternut squash, with a breadcrumb/mushroom blend inbetween all layers. I'm sure it was tasty but p much every single layer of that sounds terrible to me. I don't prefer eggplant a whole lot. Or butternut squash. Or really zucchini. Edit: Current draft is whole carrots roasted in some sort of super umami glaze, lightly mashed lentil, roasted walnut or pecan and diced kabocha squash as filler (not sure about the flavor for this, maybe just a generic garlic/onion/chili situation), duxelles, and puff pastry to wrap. Casu Marzu fucked around with this message at 21:09 on Nov 20, 2019 |
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Nov 20, 2019 20:56
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Casu Marzu posted:I'm sure it was tasty but p much every single layer of that sounds terrible to me. I don't prefer eggplant a whole lot. Or butternut squash. Or really zucchini. It actually ended up getting fought over with people being pissy that most of it was reserved as the vegetarian main. Having said that, it was way more effort than it was worth.
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Nov 20, 2019 21:24
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My uncles vegetarian and we've been adjusting/adding veggie dishes for years! We actually all love veggies, so we double down because we end up eating all the food we make for him lmao. I also have a cousin-in-law who is also vegetarian, but she is allergic to mushrooms. From what I heard, it's like swollen windpipes/throat allergic. So that really hampers what we can make. Mushrooms kick rear end. She wont be there for thanksgiving, but it's always a challenge when I'm cooking at a family dinner and I gotta make a my veggie dish on a separate pan away from the meat and then on top of that make a separate veggie dish away from any mushrooms in the first dish.
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Nov 20, 2019 22:12
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Good mushroom or other gravy recipes I can make that don't require the meat juices? I really don't want powdered gravy at my family's dinner this year. Also might try out that Brad/Claire pumpkin pie linked above. Edit: What about leafy greens? Something with spinach or even better, arugula. Admiral Joeslop fucked around with this message at 21:13 on Nov 22, 2019 |
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Nov 22, 2019 21:06
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Use better than bouillon mushroom base if you can find it. Or soak dried shrooms in hot water and use that for the liquid.
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Nov 22, 2019 22:03
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Croatoan posted:They really are. I bet you could do a veg version of Kenji's stuffing with it. Do they sell a crumble option? If not you could always tear up the patties. I chop them in the food processor. I’ve done Kenji’s stuffing waffles with them three years in a row and the meat eaters have never complained, and it satisfies both the vegetarian and halal checkboxes
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Nov 22, 2019 22:36
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Costco has a giant pack of "Spring Mix" for about $4.99 ! It's usually a mix of (copy pasted from website) Baby Romaine, Baby Chard, Baby Mizuna, Radicchio, Baby Red Leaf, Baby Green Leaf, Baby Oak Leaf, Baby Arugula, Baby Spinach, Baby Butter Lettuce. Throw in some walnuts, some dressing of choice, and BAM. Good poo poo. Unless we were talking cooked greens.
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Nov 22, 2019 22:36
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Random side note: Costco’s kale brussel sprout cabbage salad is nigh indestructible and even after you’ve mixed in the dressing it will stay good in the fridge for about 9-10 days
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Nov 22, 2019 22:41
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