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All the Necessary Ingredients for a Perfect
French Style Thanksgiving

By Executive Chef Jean Francois Meteigner, La Cachette Restaurant in, Los Angeles

Celery Root Salad

Ingredients: (6 people)
2 large celery roots peeled and cut in 4 pieces
1 lemon juice
3 tablespoons of mayonnaise

Procedure:
Shred celery root in Cuisinart, add lemon juice, salt, pepper and
mayonnaise. May be prepared 1 hour before cold serving.

Red Beet Salad

Ingredients: (10 people)
4 lbs. of large red beets
Raspberry vinegar
Olive oil
5 Shallots chopped fine
1/4 red onion chopped fine

Procedure:
Cook Red Beets in water with a little salt until soft in the center. Peel and cut red beets in medium dices. Mix 5 tbs. raspberry vinegar with 1 tbs. olive oil. Season red beets with vinaigrette, add shallots and onions. Serve as salad before turkey.

Turkey and Gravy

Ingredients:
1 turkey 18 to 20 lbs.
1 cup croutons or cubed bread
2 large duck legs - deboned and ground
1 cup chestnuts poached in milk
1/2 cup spinach, blanched
Nutmeg
Black pepper
Salt

Procedure:
1. Mix duck meat with chestnuts, spinach and croutons. Season to taste with nutmeg, salt and pepper. Melt 1/2 cup of butter and 2 tbs., honey. Stuff turkey. Brunch turkey with honey. Ad salt & pepper on top. Roast in a 350 degree oven for 1& 1/2 hours until top of bird is brown. Lower oven to 200 for another 3 hours. Baste turkey.

2. Gravy sauté neck & trimmings together until carrot, celery, onions, garlic, thyme and rosemary. Deglaze with 1/2 cup of white wine and 1 cup of port wine. Add 3 cups of duck stock or chicken stock and 1 cup water. Cook 2 hours. Strain stock and reduce 1/3rd of volume. Put aside.

3. In a pan cook 2 tbs butter with 1 tbs flour for 5 minutes to a light brown color. Add cold stock to flower with a whisk. Cook 1/2 hour. Sauté 10 sliced mushrooms with garlic, salt and pepper. Add to sauce. You may add 1/3rd of a cup of cream to sauce for a richer consistency. Take stuffing out of turkey as soon as bird is cooked.

Corn Gratin

Ingredients: (6 servings)
6 to 8 corn-on-the-cob
2 tbs. flour
2 tbs. butter
2 cups milk
1/8 tsp.ground nutmeg
Salt
Ground pepper
Grated Swiss cheese or parmesan cheese

Procedure:
Sauté corn with 1 tbs olive oil - 10 minutes. Put aside. Melt butter than add flower. Cook for 2 minutes in low heat. Flower mix should be white. Add milk, nutmeg, salt & pepper Slowly cook for 5 minutes, add corn into the white sauce. Put aside. In a small soufflé mold, add corn mix (leave 1/2 inch space). Top with cheese and bake at 370 for 15 minutes. Finish in broiler for nice brown color.

Pecan Tart

Ingredients: (1 tart)
4 oz. butter
8 oz. of pecans
5 oz. sugar
1 cup eggs
3/4th cup corn syrup
1/8th tsp. salt.

Procedure:
Mix all ingredients and put in a mold.
Place on top of dough. Bake at 375 for 45 minutes.

Pate Brisee

Ingredients:
1 lb. butter
2 lbs. flour
1⁄2 tsp. salt

Procedure:
Mix together and add 1cup water. Prepare dough 2 or 3 hours ahead (best one day in advance).

Pumpkin Soup with Spices

Ingredients: (10 people)
4 lb. Peeled and diced pumpkin or 4&1/2 of baked pumpkin flesh
2 teaspoon ginger powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 large leeks, diced, washed twice
3 onions diced
1 large celery root diced

Procedure:
Saute' leek onion & celery root 5 minutes with 3 tablespoons of virgin olive oil. Add salt (no pepper). Add the remaining spices and diced or baked pumpkin. Cover with chicken stock for raw pumpkin. Cook 40 minutes and blend. For baked pumpkin cook for 25 minutes then blend and serve.

Tips:
1. When pureeing the pumpkin in the blender, wait until the soup is warn to avoid accident. Ginger Snap Cookies would be good with this soup!

2. The finished dinner is light, delightful and makes a smashing presentation for your Thanksgiving table. Bon Appetit!

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matthew cloutier
56 followers


t
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t. New blog post: FB Wine Guy's Thanksgiving Series: Best Buy French Wine Part I http://bit.ly/5hMQtP #fbworldcom

t. New blog post: The Growing Regions of Monterey Part V: San Bernabe http://bit.ly/8v3AiT #fbworldcom

t. New blog post: French Thanksgiving Recipe Part Two http://bit.ly/75XAKm

t. New blog post: The Growing Regions of Monterey Part IV: Arroyo Seco http://bit.ly/4sk9DN

t. New blog post: French Thanksgiving Recipes Part One http://bit.ly/5u3J8O #fbworldcom

t. New blog post: FB Wine Guy's Thanksgiving Series: A best buy Gewurztraminer with your turkey? http://bit.ly/6qnUjT #fbworldcom

t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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