FOR THE GOURMET THANKSGIVER: Recipes, online-orders, meals of New York’s greatest
Thanksgiving is right around the corner, meaning that foodies everywhere can rejoice–it’s our holiday. We’re in a thankful mood, so we’d like to take this time to give thanks to Colicchio (whose incredible stuffing recipe can be found here, Jacques Pepin, James Beard, and Julia Child. We give thanks to Chopped and Iron Chef, Grub Street and Serious Eats.
We also give thanks to culinary greats like Thomas Keller and Daniel Boulud. Because of them, Thanksgiving is more than just a sub-par turkey (or tofurkey, for our non-carnivorous friends) and some carb-filled sides. They’ve elevated what may be the best meal of the year to a culinary high. To get into the Turkey Day spirit, we pay homage to some of the most outrageously delicious Thanksgiving feasts prepared by some our favorite chefs.
Boulud has made his Thanksgiving feast available for takeout for the first time this year. For just under $400, one has access to a delectable feast featuring a fourteen pound turkey, Boulud’s stuffing featuring chestnuts and cornbread, a butternut squash soup, and optional pies (maple-pumpkin, apple-crumble, and chocolate pecan). This feast is available at store.danielnyc.com, along with other Boulud creations.
After elevating rustic ratatouille into high cuisine for the modern-day animated classic (a rat that cooks–it doesn’t more timeless than that), trust Keller to make all-American Thanksgiving into a time for haute cuisine. Drawing inspiration from classic Thanksgiving dishes and high-end techniques, Keller presents a turkey cooked sous vide (vacuum cooking). The turkey is stuffed with foie gras. Of course it is. Keller also offers a sunchoke soup, a “custard infused with truffle oil” topping on sweet potatoes (with white truffles on top), and a pecan pie spiked with bourbon. There is also popcorn. Caramel popcorn.
Carmellini, of Locanda Verde, used to work for Boulud at the start of his career. His Thanksgiving menu consists of more down-to-earth recipes than Keller’s, with dishes like oyster chowder to open and a cauliflower dish with sage, pears, and hazelnut. Carmellini’s turkey is brined in a maple brine for 24 hours in advance of cooking.
As with most of Pepin’s recipes, his Thanksgiving is both down-to-earth and subtly elegant. His turkey features a simple bread and mushroom stuffing. He also prepares a salmon tartare, a butternut squash gratin, and for dessert, poached pears with home cake and pecan pie in puff pastry. He weds American classics with his French background in simple, doable recipes which are also impressive and elegant.
Lo is known for her combination of Asian-inspired flavors with traditional American dishes. Her Thanksgiving feast, featured in Bon Appetit, does this seamlessly. Her turkey is brined with cider and flavored with star anise and cinnamon, which are typical in Chinese cooking. She cooks Hakurei turnips (a Japanese variety) and flavors her green beans with miso. Perhaps most inventive are her candied mandarin oranges, which is Lo’s version of traditional cranberry sauce.
NB: More details on Thomas Keller, Andrew Carmellini, and Daniel Boulud’s recipes are available on Grub Street New York (a blog you all should be reading anyway).
– Damanpreet Pelia