Tradicionalni recepti

Najbolja večera za Dan zahvalnosti u svakoj državi

Najbolja večera za Dan zahvalnosti u svakoj državi

Zašto kuhati kad toliko restorana poslužuje odlična jela za Dan zahvalnosti?

Dreamstime

Za neke od nas, večera za Dan zahvalnosti u restoranu nije jednostavno. Zašto biste se brinuli o posluživanju sirove puretine ili ljepljivog pire krompira (nakon što ste cijeli dan proveli ropstvo u kuhinji) kada možete samo utovariti porodicu u kombi i uputiti se u svoj omiljeni restoran po sve blagdanske namirnice? Ali za nas ostale, koji smatramo da je Dan zahvalnosti prije svega domaće jelo, moglo bi biti potrebno neko ubjedljivo izlazak iz kuće. Pa, kad vidite koji restorani širom zemlje služe za Dan zahvalnosti, možda ćete se predomisliti o tome da ostanete kod kuće ovog Dana Turske.

Najbolja večera za Dan zahvalnosti u svakoj državi (Slideshow)

Tamo je večera za Dan zahvalnosti za svaki ukus i svaki raspon cijena. Ako tražite veliki švedski stol u koji možete otići u grad sa svim popularnim favoritima za Dan zahvalnosti, kao i veliki izbor deserta (i možda malo vrhunskog rebra dok ste na tome), postoji mnogo mogućnosti . Ili, ako biste radije učinili da to bude romantično veče za dvoje, s prix-fixe jelovnikom uzvišenih klasika u kombinaciji s finim vinima, to čini i iznenađujući broj restorana s finom hranom. A ako Dan zahvalnosti želite provesti u svom omiljenom lokalnom restoranu, ovdje možete pronaći 18 lanaca koji služe Dan zahvalnosti; ima i dosta vrhunskih lanaca (međutim, u ovaj popis ne uključujemo velike lance).

Ako večeru za Dan zahvalnosti niste proveli daleko od kuće i smatrate da večera za Dan zahvalnosti u restoranu nije ništa drugo do tužna alternativa, nadamo se da će vam to promijeniti mišljenje. Sve je više restorana koji idu naprijed kad je u pitanju Dan zahvalnosti, a mnogi počinju posluživati ​​svoj objed za Dan zahvalnosti ujutro (tako da možete pojesti puretinu za marendu) i i dalje večerajte domaće, ako ste skloni). Ovi restorani ne prolaze samo kroz pokrete; oni služe apsolutno najbolju večeru za Dan zahvalnosti u svakoj državi i Washingtonu, DC.


Večera za Dan zahvalnosti prema Thomas Keller

Ovako se pravi najbolji Dan zahvalnosti koji ćete ikada imati, nova verzija tog ogromnog, tradicionalnog američkog obroka koji uzima sve poznate komponente & puretina, umak, brusnice, krumpir, nadjev i pita od bundeve & mdash ih razlaže i sastavlja u jedanaest nadahnutih kursevi. To je isto iskustvo, kreativan čin, koliko je i obrok. I to je primjer onoga što se događa kada Thomas Keller, vlasnik francuske praonice rublja, počne stvarati umjetnost od hrane.

Godine 1994. Keller je kupio stogodišnju kamenu kuću u srcu doline Napa s idejom da je pretvori u elegantan ladanjski restoran. Do 1996. godine proglašen je najboljim kuharom James Beard Foundation za najboljeg kuhara u Kaliforniji, a do 1997. za izvanrednog kuhara u Americi, što ga je učinilo prvom osobom koja je ove nagrade uzastopno primila.

Za razliku od mnogih današnjih kuhara, Keller radi sa suzdržanim okusom. "Najbolji način da ugostiteljsko iskustvo ostane svježe nije dodavanjem više okusa ", kaže Keller, koji ima četrdeset tri godine i nema formalno kulinarsko obrazovanje." Umjesto toga, fokusira se na specifične okuse, čineći ih intenzivnijima od hrane iz koje dolaze. "Svaki obrok je, dakle, baraž živopisnih i raznolikih ukusa, koji se sastoje od šest do devet jela sa zalogajem.

Poznat je po tome što uzima poznato, izvrće ga i čini svojim. U njegovim rukama, slanina i jaja pretvoreni su u zanatsku dimljenu slaninu i poširano prepeličje jaje servirano na srebrnoj žlici. A "Mravi na trupcu", omiljeni u djetinjstvu od štapića celera napunjenog krem ​​sirom i prelivenog grožđicama, preradio je Keller u svom jelovniku za Dan zahvalnosti za Esquire, kao tečaj sira sa trupcima celera punjenim suhim kruškama, Camembert , i emulziju od crnih grožđica.

Naravno, ima mnogo toga za preporučiti osim dosjetki.

Njegova pita od bundeve, na primjer, veličine je četvrtine, poslužuje se kao predjelo i puni se pjenom od pilećih džigerica. Njegov slatki krompir pojavljuje se u osjetljivim agnolottima, praćen smeđim maslacem i pršutom. Njegova ptica je napravljena po uzoru na jelo koje mu je majka pripremala kao dijete: pureća prsa pečena s majonezom, za koju Keller kaže da održava meso nevjerojatno vlažnim. Nadjev se pravi od brioša, kestena i foie grasa, a od svega ide u pečeni losos koji se poslužuje s purećim umakom.

Revel, dakle, na jelovniku Thomasa Kellera za Dan zahvalnosti. Još bolje, napravite sami.

Thomas Keller's Thanksgiving Dinner

& bik Pomme Souffl & eacute of Maine Peeky-Toe Crab

& bull Mini pite od bundeve s pjenom od pileće jetre

& bull Slatko-bijela-kukuruzna supa sa C & egravepe flanom

& bull Pithiviers od prokulice, slanine dimljene od jabukovog drva i Coulis od crnog tartufa

& bull Agnolotti od slatkog krompira sa umakom od maslaca i pršutom

& bik atlantski losos punjen briošom, kestenima, vrtnom kaduljom i čokoladom Foie Gras s umakom od pečene puretine

& bull Pureća prsa pečena na majonezi s Nantucket žetvom od brusnica i krem ​​bisernim lukom

& bikovi mravi na trupcu: trupci celera punjeni francuskim kamamerom i suhom kruškom s crnim grožđicama i emulzijom od grožđica

& bull Napa Valley krem ​​juha od oraha

& bik Punjene smeđe pureće smokve sa McIntosh jabukama i Jimmy Dean kobasicom sa glazurom od javora

Pureća prsa Thomasa Kellera pečena na majonezi

Koristite pola purećih prsa jer se majonez neće dobro prilijepiti za puna prsa. Ćuretina je gotova kada termometar za meso registruje 160 do 165 stepeni.

& bull One pureća prsa od 2- i frac12 do 3 kilograma

& bull 2 ​​šalice domaće ili kvalitetne komercijalne majoneze

& bull 3/4 žličice svježe naribanog muškatnog oraščića

& bull 1/8 žličice mljevenog klinčića

& bull Liberalne količine košer soli i svježe mljevenog crnog papra, po ukusu

Stavite rešetku u donju trećinu pećnice i zagrijte je na 350 stepeni. Lim za pečenje obložite aluminijskom folijom i prelijte rešetkom za hlađenje. Isperite dojke i osušite ih papirnim ubrusom. Odrežite višak kože i masnoće.

Pomiješajte majonezu sa preostalim sastojcima. Donju stranu dojke pospite solju i paprom i potpuno prekrijte stranu kože mješavinom majoneze, muškatnog oraščića, klinčića i paprike. Rasporedite što je moguće ravnomjernije. Premaz bi trebao biti debljine oko & frac12 inča. Stavite dojke, sa majonezom nagore, na rešetku i pecite 1 sat i 40 minuta ili dok najdeblji deo grudi ne dostigne 160 stepeni. Premaz će postati crn. Izvadite iz pećnice i ostavite da odstoji nekoliko minuta prije rezanja.

Supa od oraha u dolini Napa Valley

& bull 1 polovine oraha 1/4 šolje (5 unci)

& bull 1/4 mahune vanilije, prepolovljene po dužini

& bull 3/4 šolje suvog belog vina, poput sauvignon blanc -a

& bull 2 ​​žličice svježeg limunovog soka

& bull Nekoliko kapi orahovog ulja za ukrašavanje

Rernu zagrejte na 350 stepeni. Rasporedite orahe na lim za pečenje i pecite dok se lagano ne prepeku, 8 do 10 minuta. Prebacite u zdjelu i ostavite da se ohladi, a zatim trljajte orahe između dlanova kako biste uklonili višak kože. Nasjeckajte krupno.

Kombinujte orahe, pavlaku i mleko u teškoj šerpi. Sastružite sjemenke vanilije u šerpu i dodajte zrno. Ostavite da provri, a zatim smanjite vatru da tečnost ostane tik ispod ključanja. Kuhajte 30 do 45 minuta da se okusi prožmu. Procedite tečnost u drugu šerpu.

U međuvremenu napravite pire od krušaka. U malom loncu zakuhajte vino. Skinite svu pjenu koja se podigla do vrha, a zatim dodajte vodu i šećer. Vratite na vrenje i miješajte dok se šećer ne otopi. Maknite s vatre i umiješajte limunov sok.

Kruške ogulite i izrežite jezgru te ih narežite na 8 kriški i dodajte u vinsku mješavinu. Izrežite krug pergamentnog papira dovoljno velik da stane u lonac i stavite ga na kruške. Ostavite smjesu na laganoj vatri i poširajte kruške oko 15 minuta, ili dok nema otpornosti kada se testiraju vrhom oštrog noža. Prebacite kruške i 1/3 šolje tečnosti za lov u blender.

Podgrijte kremu od oraha. Pire kruške, a zatim, dok blender radi, ulijte vruću kremu od oraha da se sjedini. (Krema mora biti vruća kad se doda.)

Procijedite kroz cjediljku sa finom mrežicom u lonac i zagrijte na laganoj vatri. Poslužite toplo i poprskajte s nekoliko kapi orahovog ulja.


Večera za Dan zahvalnosti prema Thomas Keller

Ovako se pravi najbolji Dan zahvalnosti koji ćete ikada imati, nova verzija tog ogromnog, tradicionalnog američkog obroka koji uzima sve poznate komponente & puretina, umak, brusnice, krumpir, nadjev i pita od bundeve & mdash ih razlaže i rekonstituira u jedanaest nadahnutih jela kursevi. To je isto iskustvo, kreativan čin, koliko je i obrok. I to je primjer onoga što se događa kada Thomas Keller, vlasnik francuske praonice rublja, počne stvarati umjetnost od hrane.

Godine 1994. Keller je kupio stogodišnju kamenu kuću u srcu doline Napa s idejom da je pretvori u elegantan ladanjski restoran. Do 1996. godine proglašen je najboljim kuharom James Beard Foundation za najboljeg kuhara u Kaliforniji, a do 1997. za izvanrednog kuhara u Americi, što ga je učinilo prvom osobom koja je ove nagrade uzastopno primila.

Za razliku od mnogih današnjih kuhara, Keller radi sa suzdržanim okusom. "Najbolji način da ugostiteljsko iskustvo ostane svježe nije dodavanjem više okusa ", kaže Keller, koji ima 43 godine i nema formalno kulinarsko obrazovanje." Umjesto toga, fokusira se na specifične okuse, čineći ih intenzivnijima od hrane iz koje dolaze. "Svaki obrok je, dakle, baraž živopisnih i raznolikih ukusa, koji se sastoje od šest do devet jela sa zalogajem.

Poznat je po tome što uzima poznato, izvrće ga i čini svojim. U njegovim rukama, slanina i jaja pretvoreni su u zanatsku dimljenu slaninu i poširano prepeličje jaje servirano na srebrnoj žlici. A "Mravi na trupcu", omiljeni u djetinjstvu od štapića celera napunjenog krem ​​sirom i prelivenog grožđicama, preradio je Keller u svom jelovniku za Dan zahvalnosti za Esquire, kao tečaj sira sa trupcima celera punjenim suhim kruškama, Camembert , i emulziju od crnih grožđica.

Naravno, ima mnogo toga za preporučiti osim dosjetki.

Njegova pita od bundeve, na primjer, veličine je četvrtine, poslužuje se kao predjelo i puni se pjenom od pilećih džigerica. Njegov slatki krompir pojavljuje se u osjetljivim agnolottima, praćen smeđim maslacem i pršutom. Njegova ptica je napravljena po uzoru na jelo koje mu je majka pripremala kao dijete: pureća prsa pečena s majonezom, za koju Keller kaže da održava meso nevjerojatno vlažnim. Nadjev se pravi od brioša, kestena i foie grasa, a od svega ide u pečeni losos koji se poslužuje s purećim umakom.

Revel, dakle, na jelovniku Thomasa Kellera za Dan zahvalnosti. Još bolje, napravite sami.

Thomas Keller's Thanksgiving Dinner

& bik Pomme Souffl & eacute of Maine Peeky-Toe Crab

& bull Mini pite od bundeve s pjenom od pileće jetre

& bull Slatko-bijela-kukuruzna supa sa C & egravepe flanom

& bull Pithiviers od prokulice, slanine dimljene od jabukovog drva i Coulis od crnog tartufa

& bull Slatki krumpir Agnolotti sa umakom od smeđeg maslaca i pršutom od Parme

& bik atlantski losos punjen briošom, kestenima, vrtnom kaduljom i foie grasom od patke patke

& bull Pureća prsa pečena na majonezi s Nantucket žetvom od brusnica i krem ​​bisernim lukom

& bikovi mravi na trupcu: trupci celera punjeni francuskim kamamerom i suhom kruškom s crnim grožđicama i emulzijom od grožđica

& bull Napa Valley krem ​​juha od oraha

& bik Punjene smeđe pureće smokve sa McIntosh jabukama i Jimmy Dean kobasicom sa glazurom od javora

Pureća prsa Thomasa Kellera pečena na majonezi

Koristite pola purećih prsa jer se majonez neće dobro prilijepiti za puna prsa. Ćuretina je gotova kada termometar za meso registruje 160 do 165 stepeni.

& bull One pureća prsa od 2- i frac12 do 3 kilograma

& bull 2 ​​šalice domaće ili kvalitetne komercijalne majoneze

& bull 3/4 žličice svježe naribanog muškatnog oraščića

& bull 1/8 žličice mljevenog klinčića

& bull Liberalne količine košer soli i svježe mljevenog crnog papra, po ukusu

Stavite rešetku u donju trećinu pećnice i zagrijte je na 350 stepeni. Lim za pečenje obložite aluminijskom folijom i prelijte rešetkom za hlađenje. Isperite dojke i osušite ih papirnim ubrusom. Odrežite višak kože i masnoće.

Pomiješajte majonezu sa preostalim sastojcima. Donju stranu dojke pospite solju i paprom i potpuno prekrijte stranu kože mješavinom majoneze, muškatnog oraščića, klinčića i paprike. Rasporedite što je moguće ravnomjernije. Premaz bi trebao biti debljine oko & frac12 inča. Stavite dojke, sa majonezom nagore, na rešetku i pecite 1 sat i 40 minuta ili dok najdeblji deo grudi ne dostigne 160 stepeni. Premaz će postati crn. Izvadite iz pećnice i ostavite da odstoji nekoliko minuta prije rezanja.

Supa od oraha u dolini Napa Valley

& bull 1 polovine oraha 1/4 šolje (5 unci)

& bull 1/4 mahune vanilije, prepolovljene po dužini

& bull 3/4 šolje suvog belog vina, poput sauvignon blanc -a

& bull 2 ​​žličice svježeg limunovog soka

& bull Nekoliko kapi orahovog ulja za ukrašavanje

Rernu zagrejte na 350 stepeni. Rasporedite orahe na lim za pečenje i pecite dok se lagano ne prepeku, 8 do 10 minuta. Prebacite u zdjelu i ostavite da se ohladi, a zatim trljajte orahe između dlanova kako biste uklonili višak kože. Nasjeckajte krupno.

Kombinujte orahe, pavlaku i mleko u teškoj šerpi. Sastružite sjemenke vanilije u šerpu i dodajte zrno. Ostavite da provri, a zatim smanjite vatru da tečnost ostane tik ispod ključanja. Kuhajte 30 do 45 minuta da se okusi prožmu. Procedite tečnost u drugu šerpu.

U međuvremenu napravite pire od krušaka. U malom loncu zakuhajte vino. Skinite svu pjenu koja se podigla do vrha, a zatim dodajte vodu i šećer. Vratite na vrenje i miješajte dok se šećer ne otopi. Maknite s vatre i umiješajte limunov sok.

Kruške ogulite i izrežite jezgru te ih narežite na 8 kriški i dodajte u vinsku mješavinu. Izrežite krug pergamentnog papira dovoljno velik da stane u lonac i stavite ga na kruške. Ostavite smjesu na laganoj vatri i poširajte kruške oko 15 minuta, ili dok nema otpornosti kada se testiraju vrhom oštrog noža. Prebacite kruške i 1/3 šolje tečnosti za lov u blender.

Podgrijte kremu od oraha. Pire kruške, a zatim, dok blender radi, ulijte vruću kremu od oraha da se sjedini. (Krema mora biti vruća kad se doda.)

Procijedite kroz cjediljku sa finom mrežicom u lonac i zagrijte na laganoj vatri. Poslužite toplo i poprskajte s nekoliko kapi orahovog ulja.


Večera za Dan zahvalnosti prema Thomas Keller

Ovako se pravi najbolji Dan zahvalnosti koji ćete ikada imati, nova verzija tog ogromnog, tradicionalnog američkog obroka koji uzima sve poznate komponente & puretina, umak, brusnice, krumpir, nadjev i pita od bundeve & mdash ih razlaže i rekonstituira u jedanaest nadahnutih jela kursevi. To je isto iskustvo, kreativan čin, koliko je i obrok. I to je primjer onoga što se događa kada Thomas Keller, vlasnik francuske praonice rublja, počne stvarati umjetnost od hrane.

Godine 1994. Keller je kupio stogodišnju kamenu kuću u srcu doline Napa s idejom da je pretvori u elegantan ladanjski restoran. Do 1996. godine proglašen je najboljim kuharom James Beard Foundation, a do 1997. godine, izvanrednim kuharom u Americi, što ga je učinilo prvom osobom koja je ove nagrade primila leđa.

Za razliku od mnogih današnjih kuhara, Keller radi sa suzdržanim okusom. "Najbolji način da ugostiteljsko iskustvo ostane svježe nije dodavanjem više okusa ", kaže Keller, koji ima 43 godine i nema formalno kulinarsko obrazovanje." Umjesto toga, fokusira se na specifične okuse, čineći ih intenzivnijima od hrane iz koje dolaze. "Svaki obrok je, dakle, baraž živopisnih i raznolikih ukusa, koji se sastoje od šest do devet jela sa zalogajem.

Poznat je po tome što uzima poznato, izvrće ga i čini svojim. U njegovim rukama, slanina i jaja pretvoreni su u zanatsku dimljenu slaninu i poširano prepeličje jaje servirano na srebrnoj žlici. A "Mravi na trupcu", omiljeni u djetinjstvu od štapića celera napunjenog krem ​​sirom i prelivenog grožđicama, preradio je Keller u svom jelovniku za Dan zahvalnosti za Esquire, kao tečaj sira sa trupcima celera punjenim suhim kruškama, Camembert , i emulziju od crnih grožđica.

Naravno, ima mnogo toga za preporučiti osim dosjetki.

Njegova pita od bundeve, na primjer, veličine je četvrtine, poslužuje se kao predjelo i puni se pjenom od pilećih džigerica. Njegov slatki krompir pojavljuje se u osjetljivim agnolottima, praćen smeđim maslacem i pršutom. Njegova ptica je napravljena po uzoru na jelo koje mu je majka pripremala kao dijete: pureća prsa pečena s majonezom, za koju Keller kaže da održava meso nevjerojatno vlažnim. Nadjev se pravi od brioša, kestena i foie grasa, a od svega ide u pečeni losos koji se poslužuje s umakom od puretine.

Revel, dakle, na jelovniku Thomasa Kellera za Dan zahvalnosti. Još bolje, napravite sami.

Thomas Keller's Thanksgiving Dinner

& bik Pomme Souffl & eacute of Maine Peeky-Toe Crab

& bull Mini pite od bundeve s pjenom od pileće jetre

& bull Slatko-bijela-kukuruzna juha sa C & egravepe flanom

& bull Pithiviers od prokulice, slanine dimljene od jabukovog drva i Coulis od crnog tartufa

& bull Slatki krumpir Agnolotti sa umakom od smeđeg maslaca i pršutom od Parme

& bik atlantski losos punjen briošom, kestenima, vrtnom kaduljom i foie grasom od patke patke

& bull Pureća prsa pečena na majonezi s Nantucket žetvom od brusnica i krem ​​bisernim lukom

& bikovi mravi na trupcu: trupci celera punjeni francuskim kamamerom i suhom kruškom s crnim grožđicama i emulzijom od grožđica

& bull Napa Valley krem ​​juha od oraha

& bik Punjene smeđe pureće smokve sa McIntosh jabukama i Jimmy Dean kobasicom sa glazurom od javora

Pureća prsa Thomasa Kellera pečena na majonezi

Koristite pola purećih prsa jer se majonez neće dobro prilijepiti za puna prsa. Ćuretina je gotova kada termometar za meso registruje 160 do 165 stepeni.

& bull One pureća prsa od 2- i frac12 do 3 kilograma

& bull 2 ​​šalice domaće ili kvalitetne komercijalne majoneze

& bull 3/4 žličice svježe naribanog muškatnog oraščića

& bull 1/8 žličice mljevenog klinčića

& bull Liberalne količine košer soli i svježe mljevenog crnog papra, po ukusu

Stavite rešetku u donju trećinu pećnice i zagrijte je na 350 stepeni. Lim za pečenje obložite aluminijskom folijom i prelijte rešetkom za hlađenje. Isperite dojke i osušite ih papirnim ubrusom. Odrežite višak kože i masnoće.

Pomiješajte majonezu sa preostalim sastojcima. Donju stranu dojke pospite solju i paprom i potpuno prekrijte stranu kože mješavinom majoneze, muškatnog oraščića, klinčića i paprike. Rasporedite što je moguće ravnomjernije. Premaz bi trebao biti debljine oko & frac12 inča. Stavite dojke, sa majonezom nagore, na rešetku i pecite 1 sat i 40 minuta ili dok najdeblji deo grudi ne dostigne 160 stepeni. Premaz će postati crn. Izvadite iz rerne i ostavite da odstoji nekoliko minuta pre rezanja.

Supa od oraha u dolini Napa Valley

& bull 1 polovine oraha 1/4 šolje (5 unci)

& bull 1/4 mahune vanilije, prepolovljene po dužini

& bull 3/4 šolje suvog belog vina, poput sauvignon blanc -a

& bull 2 ​​žličice svježeg limunovog soka

& bull Nekoliko kapi orahovog ulja za ukrašavanje

Rernu zagrejte na 350 stepeni. Rasporedite orahe na lim za pečenje i pecite dok se lagano ne prepeku, 8 do 10 minuta. Prebacite u zdjelu i ostavite da se ohladi, a zatim trljajte orahe između dlanova kako biste uklonili višak kože. Nasjeckajte krupno.

Kombinujte orahe, pavlaku i mleko u teškoj šerpi. Sastružite sjemenke vanilije u šerpu i dodajte mahune. Ostavite da provri, a zatim smanjite vatru da tečnost ostane tik ispod ključanja. Kuhajte 30 do 45 minuta da se okusi prožmu. Procedite tečnost u drugu šerpu.

U međuvremenu napravite pire od krušaka. U malom loncu zakuhajte vino. Skinite svu pjenu koja se podigla do vrha, a zatim dodajte vodu i šećer. Vratite na vrenje i miješajte dok se šećer ne otopi. Maknite s vatre i umiješajte limunov sok.

Kruške ogulite i izrežite jezgru te ih narežite na 8 kriški i dodajte u vinsku mješavinu. Izrežite krug pergamentnog papira dovoljno velik da stane u lonac i stavite ga na kruške. Ostavite smjesu na laganoj vatri i poširajte kruške oko 15 minuta, ili dok nema otpornosti kada se testiraju vrhom oštrog noža. Prebacite kruške i 1/3 šolje tečnosti za lov u blender.

Podgrijte kremu od oraha. Pire kruške, a zatim, dok blender radi, ulijte vruću kremu od oraha da se sjedini. (Krema mora biti vruća kad se doda.)

Procijedite kroz cjediljku sa finom mrežicom u lonac i zagrijte na laganoj vatri. Poslužite toplo i poprskajte s nekoliko kapi orahovog ulja.


Večera za Dan zahvalnosti prema Thomas Keller

Ovako se pravi najbolji Dan zahvalnosti koji ćete ikada imati, nova verzija tog ogromnog, tradicionalnog američkog obroka koji uzima sve poznate komponente & puretina, umak, brusnice, krumpir, nadjev i pita od bundeve & mdash ih razlaže i sastavlja u jedanaest nadahnutih kursevi. To je isto iskustvo, kreativan čin, koliko je i obrok. I to je primjer onoga što se događa kada Thomas Keller, vlasnik francuske praonice rublja, počne stvarati umjetnost od hrane.

Godine 1994. Keller je kupio stogodišnju kamenu kuću u srcu doline Napa s idejom da je pretvori u elegantan ladanjski restoran. Do 1996. godine proglašen je najboljim kuharom James Beard Foundation, a do 1997. godine, izvanrednim kuharom u Americi, što ga je učinilo prvom osobom koja je ove nagrade primila leđa.

Za razliku od mnogih današnjih kuhara, Keller radi sa suzdržanim okusom. "Najbolji način da ugostiteljsko iskustvo ostane svježe nije dodavanjem više okusa ", kaže Keller, koji ima 43 godine i nema formalno kulinarsko obrazovanje." Umjesto toga, fokusira se na specifične okuse, čineći ih intenzivnijima od hrane iz koje dolaze. "Svaki obrok je, dakle, baraž živopisnih i raznolikih ukusa, koji se sastoje od šest do devet jela sa zalogajem.

Poznat je po tome što uzima poznato, izvrće ga i čini svojim. U njegovim rukama, slanina i jaja pretvoreni su u zanatsku dimljenu slaninu i poširano prepeličje jaje servirano na srebrnoj žlici. A "Mravi na trupcu", omiljeni u djetinjstvu od štapića celera napunjenog krem ​​sirom i prelivenog grožđicama, preradio je Keller u svom jelovniku za Dan zahvalnosti za Esquire, kao tečaj sira sa trupcima celera punjenim suhim kruškama, Camembert , i emulziju od crnih grožđica.

Naravno, ima mnogo toga za preporučiti osim dosjetki.

Njegova pita od bundeve, na primjer, veličine je četvrtine, poslužuje se kao predjelo i puni se pjenom od pilećih džigerica. Njegov slatki krompir pojavljuje se u osjetljivim agnolottima, praćen smeđim maslacem i pršutom. Njegova ptica je napravljena po uzoru na jelo koje mu je majka pripremala kao dijete: pureća prsa pečena s majonezom, za koju Keller kaže da održava meso nevjerojatno vlažnim. Nadjev se pravi od brioša, kestena i foie grasa, a od svega ide u pečeni losos koji se poslužuje s umakom od puretine.

Revel, dakle, na jelovniku Thomasa Kellera za Dan zahvalnosti. Još bolje, napravite sami.

Thomas Keller's Thanksgiving Dinner

& bik Pomme Souffl & eacute of Maine Peeky-Toe Crab

& bull Mini pite od bundeve s pjenom od pileće jetre

& bull Slatko-bijela-kukuruzna juha sa C & egravepe flanom

& bull Pithiviers od prokulice, slanine dimljene od jabukovog drva i Coulis od crnog tartufa

& bull Agnolotti od slatkog krompira sa umakom od maslaca i pršutom

& bik atlantski losos punjen briošom, kestenima, vrtnom kaduljom i čokoladom Foie Gras s umakom od pečene puretine

& bull Pureća prsa pečena na majonezi s Nantucket žetvom od brusnica i krem ​​bisernim lukom

& bikovi mravi na trupcu: trupci celera punjeni francuskim kamamerom i suhom kruškom s crnim grožđicama i emulzijom od grožđica

& bull Napa Valley krem ​​juha od oraha

& bik Punjene smeđe pureće smokve sa McIntosh jabukama i Jimmy Dean kobasicom sa glazurom od javora

Pureća prsa Thomasa Kellera pečena na majonezi

Koristite pola purećih prsa jer se majonez neće dobro prilijepiti za puna prsa. Ćuretina je gotova kada termometar za meso registruje 160 do 165 stepeni.

& bull One pureća prsa od 2- i frac12 do 3 kilograma

& bull 2 ​​šalice domaće ili kvalitetne komercijalne majoneze

& bull 3/4 žličice svježe naribanog muškatnog oraščića

& bull 1/8 žličice mljevenog klinčića

& bull Liberalne količine košer soli i svježe mljevenog crnog papra, po ukusu

Stavite rešetku u donju trećinu pećnice i zagrijte je na 350 stepeni. Lim za pečenje obložite aluminijskom folijom i prelijte rešetkom za hlađenje. Isperite dojke i osušite ih papirnim ubrusom. Odrežite višak kože i masnoće.

Pomiješajte majonezu sa preostalim sastojcima. Donju stranu dojke pospite solju i paprom i potpuno prekrijte stranu kože mješavinom majoneze, muškatnog oraščića, klinčića i paprike. Rasporedite što je moguće ravnomjernije. Premaz bi trebao biti debljine oko & frac12 inča. Stavite dojke, sa majonezom nagore, na rešetku i pecite 1 sat i 40 minuta ili dok najdeblji deo grudi ne dostigne 160 stepeni. Premaz će postati crn. Izvadite iz rerne i ostavite da odstoji nekoliko minuta pre rezanja.

Supa od oraha u dolini Napa Valley

& bull 1 polovine oraha 1/4 šolje (5 unci)

& bull 1/4 mahune vanilije, prepolovljene po dužini

& bull 3/4 šolje suvog belog vina, poput sauvignon blanc -a

& bull 2 ​​žličice svježeg limunovog soka

& bull Nekoliko kapi orahovog ulja za ukrašavanje

Rernu zagrejte na 350 stepeni. Rasporedite orahe na lim za pečenje i pecite dok se lagano ne prepeku, 8 do 10 minuta. Prebacite u zdjelu i ostavite da se ohladi, a zatim trljajte orahe između dlanova kako biste uklonili višak kože. Nasjeckajte krupno.

Kombinujte orahe, pavlaku i mleko u teškoj šerpi. Sastružite sjemenke vanilije u šerpu i dodajte mahune. Ostavite da provri, a zatim smanjite vatru da tečnost ostane tik ispod ključanja. Kuhajte 30 do 45 minuta da se okusi prožmu. Procedite tečnost u drugu šerpu.

U međuvremenu napravite pire od krušaka. U malom loncu zakuhajte vino. Skinite svu pjenu koja se podigla do vrha, a zatim dodajte vodu i šećer. Vratite na vrenje i miješajte dok se šećer ne otopi. Maknite s vatre i umiješajte limunov sok.

Kruške ogulite i izrežite jezgru te ih narežite na 8 kriški i dodajte u mješavinu vina. Izrežite krug pergamentnog papira dovoljno velik da stane u lonac i stavite ga na kruške. Ostavite smjesu na laganoj vatri i poširajte kruške oko 15 minuta, ili dok nema otpornosti kada se testiraju vrhom oštrog noža. Prebacite kruške i 1/3 šolje tečnosti za lov u blender.

Podgrijte kremu od oraha. Pire kruške, a zatim, dok blender radi, ulijte vruću kremu od oraha da se sjedini. (Krema mora biti vruća kad se doda.)

Procijedite kroz cjediljku sa finom mrežicom u lonac i zagrijte na laganoj vatri. Poslužite toplo i poprskajte s nekoliko kapi orahovog ulja.


Večera za Dan zahvalnosti prema Thomas Keller

Ovako se pravi najbolji Dan zahvalnosti koji ćete ikada imati, nova verzija tog ogromnog, tradicionalnog američkog obroka koji uzima sve poznate komponente & puretina, umak, brusnice, krumpir, nadjev i pita od bundeve & mdash ih razlaže i sastavlja u jedanaest nadahnutih kursevi. To je isto iskustvo, kreativan čin, koliko je i obrok. I to je primjer onoga što se događa kada Thomas Keller, vlasnik francuske praonice rublja, počne stvarati umjetnost od hrane.

Godine 1994. Keller je kupio stogodišnju kamenu kuću u srcu doline Napa s idejom da je pretvori u elegantan ladanjski restoran. Do 1996. godine proglašen je najboljim kuharom James Beard Foundation za najboljeg kuhara u Kaliforniji, a do 1997. za izvanrednog kuhara u Americi, što ga je učinilo prvom osobom koja je ove nagrade uzastopno primila.

Za razliku od mnogih današnjih kuhara, Keller radi sa suzdržanim okusom. "Najbolji način da ugostiteljsko iskustvo ostane svježe nije dodavanjem više okusa ", kaže Keller, koji ima 43 godine i nema formalno kulinarsko obrazovanje." Umjesto toga, fokus je na specifičnim okusima, čineći ih intenzivnijima od hrane iz koje dolaze. "Svaki obrok je, dakle, baraž živopisnih i raznolikih ukusa, koji se sastoje od šest do devet jela sa zalogajem.

Poznat je po tome što uzima poznato, izvrće ga i čini svojim. U njegovim rukama, slanina i jaja pretvoreni su u zanatsku dimljenu slaninu i poširano prepeličje jaje servirano na srebrnoj žlici. A "Mravi na trupcu", omiljeni u djetinjstvu od štapića celera napunjenog krem ​​sirom i prelivenog grožđicama, preradio je Keller u svom jelovniku za Dan zahvalnosti za Esquire, kao tečaj sira sa trupcima celera punjenim suhim kruškama, Camembert , i emulziju od crnih grožđica.

Naravno, ima mnogo toga za preporučiti osim dosjetki.

Njegova pita od bundeve, na primjer, veličine je četvrtine, služila je kao predjelo i punjena pjenom od pilećih džigerica. Njegov slatki krompir pojavljuje se u osjetljivim agnolottima, praćen smeđim maslacem i pršutom. Njegova ptica je po uzoru na jelo koje mu je majka pripremala kao dijete: pureća prsa pečena s majonezom, za koju Keller kaže da održava meso nevjerojatno vlažnim. Nadjev se pravi od brioša, kestena i foie grasa, a od svega ide u pečeni losos poslužen s umakom od puretine.

Revel, dakle, na jelovniku Thomasa Kellera za Dan zahvalnosti. Još bolje, napravite sami.

Thomas Keller's Thanksgiving Dinner

& bik Pomme Souffl & eacute of Maine Peeky-Toe Crab

& bull Mini pite od bundeve s pjenom od pileće jetre

& bull Slatko-bijela-kukuruzna juha sa C & egravepe flanom

& bull Pithiviers od prokulice, slanine dimljene od jabukovog drva i Coulis od crnog tartufa

& bull Slatki krumpir Agnolotti sa umakom od smeđeg maslaca i pršutom od Parme

& bik atlantski losos punjen briošom, kestenima, vrtnom kaduljom i čokoladom Foie Gras s umakom od pečene puretine

& bull Pureća prsa pečena na majonezi s Nantucket brusnicom i kremastim bisernim lukom

& bikovi mravi na trupcu: trupci celera punjeni francuskim kamamerom i suhom kruškom s crnim grožđicama i emulzijom od grožđica

& bull Napa Valley krem ​​juha od oraha

& bik Punjene smeđe smokve sa jabukama McIntosh i Jimmy Dean kobasicom sa glazurom od javora

Pureća prsa Thomasa Kellera pečena na majonezi

Koristite pola purećih prsa jer se majonez neće dobro prilijepiti za puna prsa. Ćuretina je gotova kada termometar za meso registruje 160 do 165 stepeni.

& bull One pureća prsa od 2- i frac12 do 3 kilograma

& bull 2 ​​šalice domaće ili kvalitetne komercijalne majoneze

& bull 3/4 žličice svježe naribanog muškatnog oraščića

& bull 1/8 žličice mljevenog klinčića

& bull Liberalne količine košer soli i svježe mljevenog crnog papra, po ukusu

Stavite rešetku u donju trećinu pećnice i zagrijte je na 350 stepeni. Lim za pečenje obložite aluminijskom folijom i prelijte rešetkom za hlađenje. Isperite dojke i osušite ih papirnim ubrusom. Odrežite višak kože i masnoće.

Pomiješajte majonezu sa preostalim sastojcima. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible. The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving.

Napa Valley Cream-of-Walnut Soup

&bull 1 1/4 cups (5 ounces) walnut halves

&bull 1/4 vanilla bean, cut in half lengthwise

&bull 3/4 cup dry white wine, like sauvignon blanc

&bull 2 teaspoons fresh lemon juice

&bull A few drops of walnut oil for garnish

Rernu zagrejte na 350 stepeni. Arrange the walnuts on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Transfer to a bowl and let cool, then rub the nuts between the palms of your hands to remove any excess skin. Chop coarsely.

Combine the walnuts, cream, and milk in a heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the bean. Bring to a simmer, then reduce the heat to keep the liquid just below a simmer. Cook for 30 to 45 minutes to let flavors infuse. Strain the liquid into another saucepan.

Meanwhile, make the pear puree. Bring the wine to a boil in a small saucepan. Skim off any foam that rises to the top, then add the water and sugar. Return to a boil and stir until the sugar is dissolved. Remove from heat and stir in the lemon juice.

Peel and core the pear and cut it into 8 wedges add to the wine mixture. Cut a circle of parchment paper just large enough to fit inside the saucepan and place it on top of the pears. Bring the mixture to a simmer and poach pears for about 15 minutes, or until there is no resistance when they're tested with the tip of a sharp knife. Transfer pears and 1/3 cup poaching liquid to blender.

Reheat walnut cream. Puree the pears and then, with the blender running, pour in the hot walnut cream to combine. (The cream must be hot when it is added.)

Strain through a fine-mesh strainer into a saucepan and reheat over low heat. Serve warm and sprinkle with a few drops of walnut oil.


Thanksgiving Dinner According to Thomas Keller

This is how you make the best Thanksgiving you'll ever have, a new version of that vast, traditional American meal that takes all the familiar components &mdash turkey, gravy, cranberries, potatoes, stuffing, and pumpkin pie &mdash breaks them down, and reconstitutes them in eleven inspired courses. It is as much an experience, a creative act, as it is a meal. And it is an example of what happens when Thomas Keller, owner of the French Laundry, sets about making art out of food.

In 1994, Keller bought a hundred-year-old stone house in the heart of Napa Valley with the idea of turning it into an elegant country restaurant. By 1996, he had been named the James Beard Foundation Best Chef in California, and by 1997, Outstanding Chef in America, making him the first person ever to receive these awards back-to-back.

Unlike many chefs today, Keller works with a restrained palate of flavors. "The best way to keep the dining experience fresh is not by adding više flavors," says Keller, who is forty-three and has no formal culinary training. "Rather, it's by focusing on specific flavors, by making them more intense than the foods they come from." Each meal, then, is a barrage of vivid and varied tastes, consisting of six to nine bite-sized courses.

He is known for taking the familiar, inverting it, and making it his own. In his hands, bacon and eggs is transformed into artisanal smoked bacon and a poached quail egg served on a silver spoon. And "Ants on a Log," a childhood favorite made of celery sticks filled with cream cheese and topped with raisins, was remade by Keller, in his Thanksgiving menu for Esquire, as a cheese course with dry-pear-stuffed celery logs, Camembert, and a black-raisin emulsion.

Of course, there is much to recommend beyond the puns.

His pumpkin pie, for instance, is the size of a quarter, served as an hors d'oeuvre, and filled with chicken-liver mousse. His sweet potatoes appear in delicate agnolotti accompanied by brown butter and prosciutto. His bird is modeled on a dish his mother prepared for him as a child: turkey breast baked with mayonnaise, which Keller says keeps the meat incredibly moist. The stuffing is made from brioche, chestnuts, and foie gras and goes into, of all things, a roast salmon served with turkey gravy.

Revel, then, in Thomas Keller's Thanksgiving menu. Even better, make it yourself.

Thomas Keller's Thanksgiving Dinner

&bull Pomme Soufflé of Maine Peeky-Toe Crab

&bull Mini Pumpkin Pies with Chicken-Liver Mousse

&bull Sweet-White-Corn Soup with Cèpe Flan

&bull Pithiviers of Brussels Sprouts, Applewood-Smoked Bacon, and Black-Truffle Coulis

&bull Sweet Potato Agnolotti with Brown-Butter Sauce and Prosciutto di Parma

&bull Atlantic Salmon Stuffed with Brioche, Chestnuts, Garden Sage, and Moulard-Duck Foie Gras with Roasted-Turkey Gravy

&bull Mayonnaise-Roasted Turkey Breast with Nantucket Cranberry Relish and Creamed Pearl Onions

&bull Ants on a Log: French Camembert and Dry-Pear-Stuffed Celery Logs with Black Raisins and Raisin Emulsion

&bull Napa Valley Cream-of-Walnut Soup

&bull Stuffed Brown Turkey Figs with McIntosh Apples and Maple-Glazed Jimmy Dean Sausage

Thomas Keller's Mayonnaise-Roasted Turkey Breast

Use half turkey breasts, as the mayonnaise will not adhere properly to a full breast. The turkey is done when the meat thermometer registers 160 to 165 degrees.

&bull One 2-½- to 3-pound turkey breast

&bull 2 cups homemade or good-quality commercial mayonnaise

&bull 3/4 teaspoon freshly grated nutmeg

&bull 1/8 teaspoon ground cloves

&bull Liberal amounts of kosher salt and freshly ground black pepper, to taste

Place an oven rack in the lower third of the oven and preheat to 350 degrees. Line a baking sheet with aluminum foil and top with a cooling rack. Rinse the breast and pat dry with paper towels. Trim away excess skin and fat.

Mix the mayonnaise with the remaining ingredients. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible. The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving.

Napa Valley Cream-of-Walnut Soup

&bull 1 1/4 cups (5 ounces) walnut halves

&bull 1/4 vanilla bean, cut in half lengthwise

&bull 3/4 cup dry white wine, like sauvignon blanc

&bull 2 teaspoons fresh lemon juice

&bull A few drops of walnut oil for garnish

Rernu zagrejte na 350 stepeni. Arrange the walnuts on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Transfer to a bowl and let cool, then rub the nuts between the palms of your hands to remove any excess skin. Chop coarsely.

Combine the walnuts, cream, and milk in a heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the bean. Bring to a simmer, then reduce the heat to keep the liquid just below a simmer. Cook for 30 to 45 minutes to let flavors infuse. Strain the liquid into another saucepan.

Meanwhile, make the pear puree. Bring the wine to a boil in a small saucepan. Skim off any foam that rises to the top, then add the water and sugar. Return to a boil and stir until the sugar is dissolved. Remove from heat and stir in the lemon juice.

Peel and core the pear and cut it into 8 wedges add to the wine mixture. Cut a circle of parchment paper just large enough to fit inside the saucepan and place it on top of the pears. Bring the mixture to a simmer and poach pears for about 15 minutes, or until there is no resistance when they're tested with the tip of a sharp knife. Transfer pears and 1/3 cup poaching liquid to blender.

Reheat walnut cream. Puree the pears and then, with the blender running, pour in the hot walnut cream to combine. (The cream must be hot when it is added.)

Strain through a fine-mesh strainer into a saucepan and reheat over low heat. Serve warm and sprinkle with a few drops of walnut oil.


Thanksgiving Dinner According to Thomas Keller

This is how you make the best Thanksgiving you'll ever have, a new version of that vast, traditional American meal that takes all the familiar components &mdash turkey, gravy, cranberries, potatoes, stuffing, and pumpkin pie &mdash breaks them down, and reconstitutes them in eleven inspired courses. It is as much an experience, a creative act, as it is a meal. And it is an example of what happens when Thomas Keller, owner of the French Laundry, sets about making art out of food.

In 1994, Keller bought a hundred-year-old stone house in the heart of Napa Valley with the idea of turning it into an elegant country restaurant. By 1996, he had been named the James Beard Foundation Best Chef in California, and by 1997, Outstanding Chef in America, making him the first person ever to receive these awards back-to-back.

Unlike many chefs today, Keller works with a restrained palate of flavors. "The best way to keep the dining experience fresh is not by adding više flavors," says Keller, who is forty-three and has no formal culinary training. "Rather, it's by focusing on specific flavors, by making them more intense than the foods they come from." Each meal, then, is a barrage of vivid and varied tastes, consisting of six to nine bite-sized courses.

He is known for taking the familiar, inverting it, and making it his own. In his hands, bacon and eggs is transformed into artisanal smoked bacon and a poached quail egg served on a silver spoon. And "Ants on a Log," a childhood favorite made of celery sticks filled with cream cheese and topped with raisins, was remade by Keller, in his Thanksgiving menu for Esquire, as a cheese course with dry-pear-stuffed celery logs, Camembert, and a black-raisin emulsion.

Of course, there is much to recommend beyond the puns.

His pumpkin pie, for instance, is the size of a quarter, served as an hors d'oeuvre, and filled with chicken-liver mousse. His sweet potatoes appear in delicate agnolotti accompanied by brown butter and prosciutto. His bird is modeled on a dish his mother prepared for him as a child: turkey breast baked with mayonnaise, which Keller says keeps the meat incredibly moist. The stuffing is made from brioche, chestnuts, and foie gras and goes into, of all things, a roast salmon served with turkey gravy.

Revel, then, in Thomas Keller's Thanksgiving menu. Even better, make it yourself.

Thomas Keller's Thanksgiving Dinner

&bull Pomme Soufflé of Maine Peeky-Toe Crab

&bull Mini Pumpkin Pies with Chicken-Liver Mousse

&bull Sweet-White-Corn Soup with Cèpe Flan

&bull Pithiviers of Brussels Sprouts, Applewood-Smoked Bacon, and Black-Truffle Coulis

&bull Sweet Potato Agnolotti with Brown-Butter Sauce and Prosciutto di Parma

&bull Atlantic Salmon Stuffed with Brioche, Chestnuts, Garden Sage, and Moulard-Duck Foie Gras with Roasted-Turkey Gravy

&bull Mayonnaise-Roasted Turkey Breast with Nantucket Cranberry Relish and Creamed Pearl Onions

&bull Ants on a Log: French Camembert and Dry-Pear-Stuffed Celery Logs with Black Raisins and Raisin Emulsion

&bull Napa Valley Cream-of-Walnut Soup

&bull Stuffed Brown Turkey Figs with McIntosh Apples and Maple-Glazed Jimmy Dean Sausage

Thomas Keller's Mayonnaise-Roasted Turkey Breast

Use half turkey breasts, as the mayonnaise will not adhere properly to a full breast. The turkey is done when the meat thermometer registers 160 to 165 degrees.

&bull One 2-½- to 3-pound turkey breast

&bull 2 cups homemade or good-quality commercial mayonnaise

&bull 3/4 teaspoon freshly grated nutmeg

&bull 1/8 teaspoon ground cloves

&bull Liberal amounts of kosher salt and freshly ground black pepper, to taste

Place an oven rack in the lower third of the oven and preheat to 350 degrees. Line a baking sheet with aluminum foil and top with a cooling rack. Rinse the breast and pat dry with paper towels. Trim away excess skin and fat.

Mix the mayonnaise with the remaining ingredients. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible. The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving.

Napa Valley Cream-of-Walnut Soup

&bull 1 1/4 cups (5 ounces) walnut halves

&bull 1/4 vanilla bean, cut in half lengthwise

&bull 3/4 cup dry white wine, like sauvignon blanc

&bull 2 teaspoons fresh lemon juice

&bull A few drops of walnut oil for garnish

Rernu zagrejte na 350 stepeni. Arrange the walnuts on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Transfer to a bowl and let cool, then rub the nuts between the palms of your hands to remove any excess skin. Chop coarsely.

Combine the walnuts, cream, and milk in a heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the bean. Bring to a simmer, then reduce the heat to keep the liquid just below a simmer. Cook for 30 to 45 minutes to let flavors infuse. Strain the liquid into another saucepan.

Meanwhile, make the pear puree. Bring the wine to a boil in a small saucepan. Skim off any foam that rises to the top, then add the water and sugar. Return to a boil and stir until the sugar is dissolved. Remove from heat and stir in the lemon juice.

Peel and core the pear and cut it into 8 wedges add to the wine mixture. Cut a circle of parchment paper just large enough to fit inside the saucepan and place it on top of the pears. Bring the mixture to a simmer and poach pears for about 15 minutes, or until there is no resistance when they're tested with the tip of a sharp knife. Transfer pears and 1/3 cup poaching liquid to blender.

Reheat walnut cream. Puree the pears and then, with the blender running, pour in the hot walnut cream to combine. (The cream must be hot when it is added.)

Strain through a fine-mesh strainer into a saucepan and reheat over low heat. Serve warm and sprinkle with a few drops of walnut oil.


Thanksgiving Dinner According to Thomas Keller

This is how you make the best Thanksgiving you'll ever have, a new version of that vast, traditional American meal that takes all the familiar components &mdash turkey, gravy, cranberries, potatoes, stuffing, and pumpkin pie &mdash breaks them down, and reconstitutes them in eleven inspired courses. It is as much an experience, a creative act, as it is a meal. And it is an example of what happens when Thomas Keller, owner of the French Laundry, sets about making art out of food.

In 1994, Keller bought a hundred-year-old stone house in the heart of Napa Valley with the idea of turning it into an elegant country restaurant. By 1996, he had been named the James Beard Foundation Best Chef in California, and by 1997, Outstanding Chef in America, making him the first person ever to receive these awards back-to-back.

Unlike many chefs today, Keller works with a restrained palate of flavors. "The best way to keep the dining experience fresh is not by adding više flavors," says Keller, who is forty-three and has no formal culinary training. "Rather, it's by focusing on specific flavors, by making them more intense than the foods they come from." Each meal, then, is a barrage of vivid and varied tastes, consisting of six to nine bite-sized courses.

He is known for taking the familiar, inverting it, and making it his own. In his hands, bacon and eggs is transformed into artisanal smoked bacon and a poached quail egg served on a silver spoon. And "Ants on a Log," a childhood favorite made of celery sticks filled with cream cheese and topped with raisins, was remade by Keller, in his Thanksgiving menu for Esquire, as a cheese course with dry-pear-stuffed celery logs, Camembert, and a black-raisin emulsion.

Of course, there is much to recommend beyond the puns.

His pumpkin pie, for instance, is the size of a quarter, served as an hors d'oeuvre, and filled with chicken-liver mousse. His sweet potatoes appear in delicate agnolotti accompanied by brown butter and prosciutto. His bird is modeled on a dish his mother prepared for him as a child: turkey breast baked with mayonnaise, which Keller says keeps the meat incredibly moist. The stuffing is made from brioche, chestnuts, and foie gras and goes into, of all things, a roast salmon served with turkey gravy.

Revel, then, in Thomas Keller's Thanksgiving menu. Even better, make it yourself.

Thomas Keller's Thanksgiving Dinner

&bull Pomme Soufflé of Maine Peeky-Toe Crab

&bull Mini Pumpkin Pies with Chicken-Liver Mousse

&bull Sweet-White-Corn Soup with Cèpe Flan

&bull Pithiviers of Brussels Sprouts, Applewood-Smoked Bacon, and Black-Truffle Coulis

&bull Sweet Potato Agnolotti with Brown-Butter Sauce and Prosciutto di Parma

&bull Atlantic Salmon Stuffed with Brioche, Chestnuts, Garden Sage, and Moulard-Duck Foie Gras with Roasted-Turkey Gravy

&bull Mayonnaise-Roasted Turkey Breast with Nantucket Cranberry Relish and Creamed Pearl Onions

&bull Ants on a Log: French Camembert and Dry-Pear-Stuffed Celery Logs with Black Raisins and Raisin Emulsion

&bull Napa Valley Cream-of-Walnut Soup

&bull Stuffed Brown Turkey Figs with McIntosh Apples and Maple-Glazed Jimmy Dean Sausage

Thomas Keller's Mayonnaise-Roasted Turkey Breast

Use half turkey breasts, as the mayonnaise will not adhere properly to a full breast. The turkey is done when the meat thermometer registers 160 to 165 degrees.

&bull One 2-½- to 3-pound turkey breast

&bull 2 cups homemade or good-quality commercial mayonnaise

&bull 3/4 teaspoon freshly grated nutmeg

&bull 1/8 teaspoon ground cloves

&bull Liberal amounts of kosher salt and freshly ground black pepper, to taste

Place an oven rack in the lower third of the oven and preheat to 350 degrees. Line a baking sheet with aluminum foil and top with a cooling rack. Rinse the breast and pat dry with paper towels. Trim away excess skin and fat.

Mix the mayonnaise with the remaining ingredients. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible. The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving.

Napa Valley Cream-of-Walnut Soup

&bull 1 1/4 cups (5 ounces) walnut halves

&bull 1/4 vanilla bean, cut in half lengthwise

&bull 3/4 cup dry white wine, like sauvignon blanc

&bull 2 teaspoons fresh lemon juice

&bull A few drops of walnut oil for garnish

Rernu zagrejte na 350 stepeni. Arrange the walnuts on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Transfer to a bowl and let cool, then rub the nuts between the palms of your hands to remove any excess skin. Chop coarsely.

Combine the walnuts, cream, and milk in a heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the bean. Bring to a simmer, then reduce the heat to keep the liquid just below a simmer. Cook for 30 to 45 minutes to let flavors infuse. Strain the liquid into another saucepan.

Meanwhile, make the pear puree. Bring the wine to a boil in a small saucepan. Skim off any foam that rises to the top, then add the water and sugar. Return to a boil and stir until the sugar is dissolved. Remove from heat and stir in the lemon juice.

Peel and core the pear and cut it into 8 wedges add to the wine mixture. Cut a circle of parchment paper just large enough to fit inside the saucepan and place it on top of the pears. Bring the mixture to a simmer and poach pears for about 15 minutes, or until there is no resistance when they're tested with the tip of a sharp knife. Transfer pears and 1/3 cup poaching liquid to blender.

Reheat walnut cream. Puree the pears and then, with the blender running, pour in the hot walnut cream to combine. (The cream must be hot when it is added.)

Strain through a fine-mesh strainer into a saucepan and reheat over low heat. Serve warm and sprinkle with a few drops of walnut oil.


Thanksgiving Dinner According to Thomas Keller

This is how you make the best Thanksgiving you'll ever have, a new version of that vast, traditional American meal that takes all the familiar components &mdash turkey, gravy, cranberries, potatoes, stuffing, and pumpkin pie &mdash breaks them down, and reconstitutes them in eleven inspired courses. It is as much an experience, a creative act, as it is a meal. And it is an example of what happens when Thomas Keller, owner of the French Laundry, sets about making art out of food.

In 1994, Keller bought a hundred-year-old stone house in the heart of Napa Valley with the idea of turning it into an elegant country restaurant. By 1996, he had been named the James Beard Foundation Best Chef in California, and by 1997, Outstanding Chef in America, making him the first person ever to receive these awards back-to-back.

Unlike many chefs today, Keller works with a restrained palate of flavors. "The best way to keep the dining experience fresh is not by adding više flavors," says Keller, who is forty-three and has no formal culinary training. "Rather, it's by focusing on specific flavors, by making them more intense than the foods they come from." Each meal, then, is a barrage of vivid and varied tastes, consisting of six to nine bite-sized courses.

He is known for taking the familiar, inverting it, and making it his own. In his hands, bacon and eggs is transformed into artisanal smoked bacon and a poached quail egg served on a silver spoon. And "Ants on a Log," a childhood favorite made of celery sticks filled with cream cheese and topped with raisins, was remade by Keller, in his Thanksgiving menu for Esquire, as a cheese course with dry-pear-stuffed celery logs, Camembert, and a black-raisin emulsion.

Of course, there is much to recommend beyond the puns.

His pumpkin pie, for instance, is the size of a quarter, served as an hors d'oeuvre, and filled with chicken-liver mousse. His sweet potatoes appear in delicate agnolotti accompanied by brown butter and prosciutto. His bird is modeled on a dish his mother prepared for him as a child: turkey breast baked with mayonnaise, which Keller says keeps the meat incredibly moist. The stuffing is made from brioche, chestnuts, and foie gras and goes into, of all things, a roast salmon served with turkey gravy.

Revel, then, in Thomas Keller's Thanksgiving menu. Even better, make it yourself.

Thomas Keller's Thanksgiving Dinner

&bull Pomme Soufflé of Maine Peeky-Toe Crab

&bull Mini Pumpkin Pies with Chicken-Liver Mousse

&bull Sweet-White-Corn Soup with Cèpe Flan

&bull Pithiviers of Brussels Sprouts, Applewood-Smoked Bacon, and Black-Truffle Coulis

&bull Sweet Potato Agnolotti with Brown-Butter Sauce and Prosciutto di Parma

&bull Atlantic Salmon Stuffed with Brioche, Chestnuts, Garden Sage, and Moulard-Duck Foie Gras with Roasted-Turkey Gravy

&bull Mayonnaise-Roasted Turkey Breast with Nantucket Cranberry Relish and Creamed Pearl Onions

&bull Ants on a Log: French Camembert and Dry-Pear-Stuffed Celery Logs with Black Raisins and Raisin Emulsion

&bull Napa Valley Cream-of-Walnut Soup

&bull Stuffed Brown Turkey Figs with McIntosh Apples and Maple-Glazed Jimmy Dean Sausage

Thomas Keller's Mayonnaise-Roasted Turkey Breast

Use half turkey breasts, as the mayonnaise will not adhere properly to a full breast. The turkey is done when the meat thermometer registers 160 to 165 degrees.

&bull One 2-½- to 3-pound turkey breast

&bull 2 cups homemade or good-quality commercial mayonnaise

&bull 3/4 teaspoon freshly grated nutmeg

&bull 1/8 teaspoon ground cloves

&bull Liberal amounts of kosher salt and freshly ground black pepper, to taste

Place an oven rack in the lower third of the oven and preheat to 350 degrees. Line a baking sheet with aluminum foil and top with a cooling rack. Rinse the breast and pat dry with paper towels. Trim away excess skin and fat.

Mix the mayonnaise with the remaining ingredients. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible. The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving.

Napa Valley Cream-of-Walnut Soup

&bull 1 1/4 cups (5 ounces) walnut halves

&bull 1/4 vanilla bean, cut in half lengthwise

&bull 3/4 cup dry white wine, like sauvignon blanc

&bull 2 teaspoons fresh lemon juice

&bull A few drops of walnut oil for garnish

Rernu zagrejte na 350 stepeni. Arrange the walnuts on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Transfer to a bowl and let cool, then rub the nuts between the palms of your hands to remove any excess skin. Chop coarsely.

Combine the walnuts, cream, and milk in a heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the bean. Bring to a simmer, then reduce the heat to keep the liquid just below a simmer. Cook for 30 to 45 minutes to let flavors infuse. Strain the liquid into another saucepan.

Meanwhile, make the pear puree. Bring the wine to a boil in a small saucepan. Skim off any foam that rises to the top, then add the water and sugar. Return to a boil and stir until the sugar is dissolved. Remove from heat and stir in the lemon juice.

Peel and core the pear and cut it into 8 wedges add to the wine mixture. Cut a circle of parchment paper just large enough to fit inside the saucepan and place it on top of the pears. Bring the mixture to a simmer and poach pears for about 15 minutes, or until there is no resistance when they're tested with the tip of a sharp knife. Transfer pears and 1/3 cup poaching liquid to blender.

Reheat walnut cream. Puree the pears and then, with the blender running, pour in the hot walnut cream to combine. (The cream must be hot when it is added.)

Strain through a fine-mesh strainer into a saucepan and reheat over low heat. Serve warm and sprinkle with a few drops of walnut oil.


Thanksgiving Dinner According to Thomas Keller

This is how you make the best Thanksgiving you'll ever have, a new version of that vast, traditional American meal that takes all the familiar components &mdash turkey, gravy, cranberries, potatoes, stuffing, and pumpkin pie &mdash breaks them down, and reconstitutes them in eleven inspired courses. It is as much an experience, a creative act, as it is a meal. And it is an example of what happens when Thomas Keller, owner of the French Laundry, sets about making art out of food.

In 1994, Keller bought a hundred-year-old stone house in the heart of Napa Valley with the idea of turning it into an elegant country restaurant. By 1996, he had been named the James Beard Foundation Best Chef in California, and by 1997, Outstanding Chef in America, making him the first person ever to receive these awards back-to-back.

Unlike many chefs today, Keller works with a restrained palate of flavors. "The best way to keep the dining experience fresh is not by adding više flavors," says Keller, who is forty-three and has no formal culinary training. "Rather, it's by focusing on specific flavors, by making them more intense than the foods they come from." Each meal, then, is a barrage of vivid and varied tastes, consisting of six to nine bite-sized courses.

He is known for taking the familiar, inverting it, and making it his own. In his hands, bacon and eggs is transformed into artisanal smoked bacon and a poached quail egg served on a silver spoon. And "Ants on a Log," a childhood favorite made of celery sticks filled with cream cheese and topped with raisins, was remade by Keller, in his Thanksgiving menu for Esquire, as a cheese course with dry-pear-stuffed celery logs, Camembert, and a black-raisin emulsion.

Of course, there is much to recommend beyond the puns.

His pumpkin pie, for instance, is the size of a quarter, served as an hors d'oeuvre, and filled with chicken-liver mousse. His sweet potatoes appear in delicate agnolotti accompanied by brown butter and prosciutto. His bird is modeled on a dish his mother prepared for him as a child: turkey breast baked with mayonnaise, which Keller says keeps the meat incredibly moist. The stuffing is made from brioche, chestnuts, and foie gras and goes into, of all things, a roast salmon served with turkey gravy.

Revel, then, in Thomas Keller's Thanksgiving menu. Even better, make it yourself.

Thomas Keller's Thanksgiving Dinner

&bull Pomme Soufflé of Maine Peeky-Toe Crab

&bull Mini Pumpkin Pies with Chicken-Liver Mousse

&bull Sweet-White-Corn Soup with Cèpe Flan

&bull Pithiviers of Brussels Sprouts, Applewood-Smoked Bacon, and Black-Truffle Coulis

&bull Sweet Potato Agnolotti with Brown-Butter Sauce and Prosciutto di Parma

&bull Atlantic Salmon Stuffed with Brioche, Chestnuts, Garden Sage, and Moulard-Duck Foie Gras with Roasted-Turkey Gravy

&bull Mayonnaise-Roasted Turkey Breast with Nantucket Cranberry Relish and Creamed Pearl Onions

&bull Ants on a Log: French Camembert and Dry-Pear-Stuffed Celery Logs with Black Raisins and Raisin Emulsion

&bull Napa Valley Cream-of-Walnut Soup

&bull Stuffed Brown Turkey Figs with McIntosh Apples and Maple-Glazed Jimmy Dean Sausage

Thomas Keller's Mayonnaise-Roasted Turkey Breast

Use half turkey breasts, as the mayonnaise will not adhere properly to a full breast. The turkey is done when the meat thermometer registers 160 to 165 degrees.

&bull One 2-½- to 3-pound turkey breast

&bull 2 cups homemade or good-quality commercial mayonnaise

&bull 3/4 teaspoon freshly grated nutmeg

&bull 1/8 teaspoon ground cloves

&bull Liberal amounts of kosher salt and freshly ground black pepper, to taste

Place an oven rack in the lower third of the oven and preheat to 350 degrees. Line a baking sheet with aluminum foil and top with a cooling rack. Rinse the breast and pat dry with paper towels. Trim away excess skin and fat.

Mix the mayonnaise with the remaining ingredients. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible. The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving.

Napa Valley Cream-of-Walnut Soup

&bull 1 1/4 cups (5 ounces) walnut halves

&bull 1/4 vanilla bean, cut in half lengthwise

&bull 3/4 cup dry white wine, like sauvignon blanc

&bull 2 teaspoons fresh lemon juice

&bull A few drops of walnut oil for garnish

Rernu zagrejte na 350 stepeni. Arrange the walnuts on a baking sheet and bake until lightly toasted, 8 to 10 minutes. Transfer to a bowl and let cool, then rub the nuts between the palms of your hands to remove any excess skin. Chop coarsely.

Combine the walnuts, cream, and milk in a heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the bean. Bring to a simmer, then reduce the heat to keep the liquid just below a simmer. Cook for 30 to 45 minutes to let flavors infuse. Strain the liquid into another saucepan.

Meanwhile, make the pear puree. Bring the wine to a boil in a small saucepan. Skim off any foam that rises to the top, then add the water and sugar. Return to a boil and stir until the sugar is dissolved. Remove from heat and stir in the lemon juice.

Peel and core the pear and cut it into 8 wedges add to the wine mixture. Cut a circle of parchment paper just large enough to fit inside the saucepan and place it on top of the pears. Bring the mixture to a simmer and poach pears for about 15 minutes, or until there is no resistance when they're tested with the tip of a sharp knife. Transfer pears and 1/3 cup poaching liquid to blender.

Reheat walnut cream. Puree the pears and then, with the blender running, pour in the hot walnut cream to combine. (The cream must be hot when it is added.)

Strain through a fine-mesh strainer into a saucepan and reheat over low heat. Serve warm and sprinkle with a few drops of walnut oil.


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