Sage roasted Turkey with carmelized onions and gravy, Wild rice and chestnut stuffing, Romanesco with chili-garlic sauce, String Beans and Garlic Shoots in Oyster sauce & Pumpkin Pie

As mentioned in the previous post, we were waiting to celebrate Thanksgiving until our Parisian friends could join us, and the only date on which everyone was available, was December 3.  The spirit of Thanksgiving  lingered throughout, in preparation for this affair, and we celebrated in good form.  It was a "first" for 2 of the 5 families, so in a small way, "the pressure was on", for this feast.  Olivier was particularly excited, because Louise, his "amoreux" since they were 3 years old, was to be  joining us.  Didier and I were excited as it was an opportunity for us to host some folks who have made our stay here in Paris, a little sweeter.

As in the States, we started "early".  But by Parisian standards, this meant that we were seated close to 9pm.  Before hand, we made merry with a magnum  plus 2 bottles of champagne, and nibbled on some tarama of crab, sea urchin and salmon roe with warm blinis, that Maud brought over.

For an entree (starter/appetizer in French), we were treated to Delphine's home made Seafood Aspic (I've asked for the recipe).  Then, came the Turkey centric festivities, with the centerpiece being a 6 kilo bird.  The vegetable side dishes were not American standard fare, but they were local (except the garlic shoots), bio ("organic" in French), and made with love!  Also, with a nod to French dining traditions, there was a copious cheese platter before dessert, courtesy or Rosella,.  To close, we returned to American tradition, with pumpkin pies.  Marianne used my recipe for the pie, but added her own decorative flourish. 

Unlike many Stateside, there was no American football on the TV in the background.  But, like in New York and in San Francisco before that, our Parisian Thanksgiving was a heartwarming affair of friendship.   

Keeping in form with USA Thanksgiving norms, the kids ran havoc around the house, turning Olivier's room into a disaster zone,  and there were 3 loads of dishes to be had.  But, I'm proud to say that team chez nous made a sensational clean up crew!  

Our home was fresh and clean again by morning, as if we had spent a quiet evening in, just the 3 of us.  

The Recipes:

Sage roasted turkey with caramelized onions and gravy (modified from Bon Appetit - Our Favorite Thanksgiving, 1999)  I've been making this turkey since 1999.

served 10, with some leftovers

• 12 saucing onions, peeled, but left whole.
• 1 6 kilo turkey
• 2 tbsp butter, room temperature
• Olive oil for basting
• 8 whole, large sage leaves
• 1 c chicken broth
• 1 c white wine
• salt, pepper and paprika to taste
• 1 tbsp all purpose flour

Make a bed of onion on the pan, for the turkey to sit on

Preheat oven to 220 degrees, Celsius

Rinse turkey inside and out, and pat dry.  Slide hand under skin of the breast to loosen.   Use hands to spread butter under the skin, over the breast meat.  Arrange 4 leaves under the skin on each breast.

Spoon stuffing loosely into the main cavity.  Tuck wing tips under the turkey and tie the legs together loosely.

Rub turkey with 1 tbsp of the olive oil and sprinkle with salt, pepper and paprika

Place turkey on top of onions. Roast for 30 minutes.  Pour the stock into the pan and "tent" the turkey loosely with foil.  Reduce the oven temperature to 180 degrees Celsius.

Roast turkey for 2 hours then uncover.  Continue to roast until turkey is golden brown.  Baste occasionally with pan juices, for another 2 1/2 hours.

Transfer turkey and onions to serving platter and tent loosely with foil.  Let stand for 30 minutes.

Over low flame, add a tablespoon  of flour to the  pan juices, and add the wine, as well.  Mix until a smooth gravy forms and serve on the side.

*The turkey baked for 5 hours.  During which, Didier and I went for a run, we relaxed to Christmas caroles, and had our friends, Caroline and Jean Baptist over for afternoon tea and cupcakes.  A perfect Saturday!  

Wild rice and chestnut stuffing

 I created this in 2007, for the first Paris pyjama crew's thanksgiving feast

• 1 c lardons (thin cut bacon), diced in 1 cm strips
• 2 large onions, chopped
• 6 cloves garlic, minced
• 2 c wild rice
• 4 c water
• 1 c chopped fresh parsley
• 1 1/2 c steamed chestnuts, roughly chopped

Cook wild rice as per package instructions.

Meanwhile, brown lardons over a low flame.  Add onions and garlic after 2 minutes, and stir occasionally until onions are soft.

Add chestnuts and rice to the lardons, and mix well.  Add chopped parsley, remove from heat and mix well.  Put aside until ready to stuff turkey.  *This can be made a day ahead and refrigerated until ready for use

Place any excess stuffing in a baking dish and warm in the oven during the last 1/2 hour of the turkey's baking time.  Or turn it into fried rice for another meal, by warming it over a low flame with a tablespoon of toasted Sesame oil and diced scrambled eggs.

-x-

*The vegetables use my standard arsenal of Chinese condiments, so it was like cooking for everyday.  In the end, it was a really easy meal to put together, and as always, cooking it was a joy! 

Romanesco with chili-garlic sauce 

 *I first discovered romanesco here in Paris.  It's lime green in color, with pointed tops.  It's beautiful, and tastes like a cross between broccoli and cauliflower.

• 2 heads of romanesco, cut into florets
• 4 c water for steaming
• 2 tbsp sesame oil, plus 2 tbsp peanut oil
• Lee Kum Kee brand Chili Garlic sauce, to taste.  I used about 4 tbsp
• 1/4 c Chinese cooking wine

Steam florets for 10 minutes until just cooked, but still crisp.  This can be done the day before, and stored in the refrigerator, until ready.

In a pan, over medium heat, combine oils and chili garlic sauce with wine.  Once well blended, add the romanesco until evenly coated.  Remove from heat, plate and serve.

String Beans and Garlic Shoots in Oyster sauce

• 2 kilo string beans
• 1/2 kilo garlic shoots
• 3 cloves of garlic minced
• 3 little birds eye chilies
• 4 tbsp oyster sauce
• 2 tbsp Chinese cooking wine

Blanch string beans and garlic shoots in salted boiling water, just until cooked through, but still crisp; about 8 minutes.  Drain. This can be done the day before, and stored in the refrigerator, until ready.

Saute garlic in  2 tbsp of peanut oil.  Add vegetables and oyster sauce, and mix well.  Turn up heat and add wine.  Mix, until wine evaporates, or for 1 minute.  Remove from heat, plate and serve.

Pumpkin Pie

Marianne added a little sugar flourish to hers

• 2 prepared crusts par baked for 15-20 minutes at 175 degrees Celsius
• 1 1/4  cups of pumpkin puree (see below)
• 1/2 c brown sugar
• 1/2 tsp salt
• 1/2 tsp grated ginger
• 1 tsp cinnamon
• 2 tsp all purpose flour
• 2 eggs, lightly beaten
• 1 c evaporated milk (unsweetened)
• 2 tbsp water
• 1/2 tsp vanilla extract

Combine pumpkin puree, sugar, salt, spices and flour in a medium mixing bowl.  Add eggs and mix well.  Add evaporated milk, water, and vanilla and mix well.  Pour into the par-baked crusts and bake at 200 degrees Celsius for 15 minutes.  Reduce heat to 175 degrees and bake for about 35 more minutes, or until the center is set.

Pumpkin Puree

• Cut pumpkin in half and scoop out the seeds.  Roast the halves in the oven at 175 degrees Celsius for half and hour, peel and puree.
  
• Take 1 1/4 cup of the puree to make 2  13" pies, and the freeze the leftovers in batches of the same amount for future use

3 - 12 - 2011 Thanksgiving Cuisine Crew

I can only speak for myself, but to me, our Parisian Thanksgiving was a heartwarming success! I'd like to thank these lovely ladies for their yummy contributions to the feast, and we are definitely looking forward to many more!

À la prochaine!