Sunday, November 27, 2011

Turkey Day 2011! First and Second Phase

joyciel's thanksgiving dinner

Well, being Canadian, this was actually in October but I was lazy and forgot to post my photos till it was...November lol. So let's just pretend it's because I like celebrate with our neighbours down south (America: Canada's pants).

So like last year, I designed the menu and did most of the cooking.

First Course
Potato and Leek Soup

Second Course
Stuffed Campari Tomatoes
Smoked Salmon Rolls

Third Course
Roasted Garlic Pork
Mixed Mushroom Casserole
Potato Rosti
Pan Fried Vegetables

Forth Course
Pumpkin Pie

Yea, I had ambitions! The key is to plan ahead as much as possible, and I did most of the prep the day before.

Anywho...on to the food!

First Course

Potato and Leek Soup
Servings: 8 - 10 people (I had a party of five but they like seconds lol)

Leek and Potato Soup

Russet potatoes: 5, peeled and diced
Leeks: Three big nice ones
Chicken stock: 2L
Ginger: 1 sizeable chunk (bout 100g)
Butter: 1 1/2 sticks (175g, hey it's the holidays!)
Salt and white pepper: to taste


First of all lemme channel my inner hillbilly

It's a Leek

1. Heat up your stock at a low heat, a simmer, there shouldn't really be any movements in the liquid.
2. Referring to the leek diagram, cut out section one, the darkest green part, it's very flavourful but really tough so you will use it to flavour the stock. Clean it by submerging it in some water first than throw it in with the chicken stock.
3. Peel the ginger and slice it thinly, add that to the stock as well.
4. Now wait for an hour or so, or until the stock seems have a nice flavour of ginger and leek.
5. Divide the leeks into section 2 (light gree) and 3 (white) , save maybe one leek's worth of section 3 for later. (That's a bad leek btw, you should choose a leek with more white parts than that!)
6. For the rest of the leeks, cut the end of them and then cut it in half vertically, then you can see the different layers, run them under the water while flipping through the layers...much like a book.
7. After they are wash, just slice them horizontall, thinly.
8. Melt half a stick of butter in low heat, then add the sliced leeks, add a two pinches of salt.
9. After the leeks have sweated out a lot of moisture and they are really soft, add the stock.
10. Peel and cube the potatoes, add them to the stock. Cover the pot with a lid and turn to high heat.
11. When the potatoes are very soft (check after 15 minutes) you should blend it till smooth. Turn it down to low heat.
12. Add the rest of the butter, and season with salt and white pepper (black pepper makes it look like specks of dirt).
13. If you like the consistency then it's good, if you want it to be thinner you can add more water or stock, if you want it to be thicker, let it simmer out some more liquid!
14. For the leek you reserved, cut it in half, wash it, then separate the layers and julienne it. You place a few slices as garnish for the soup.

This soup is really simple but elegant while being comforting. Like drinking a baked potato!

Second Course

Hors d'oeuvre

Stuffed Campari Tomatoes
Servings: It makes 20

Stuffed Campari Tomatoes

Campari Tomatoes - 10
Ricotta - 125g
Chives - 30g
Salt - to taste

1. Cut the tomatoes in half, using a serrated spoon, scoop out the seeds and pulp.
2. Mix the ricotta with a bit of salt and the chopped chives.
3. Using a towel, dab the tomato halves dry, scoop the cheese mixture into the tomatoes.

THAT'S IT!! You can experiment with cheeses too, I personally prefer goat but my friend really hates goat cheese and goat products.

Smoked Salmon Rolls
Servings: 7 rolls (times are hard and salmon is expensive)

Smoked Salmon Rolls

Stuffed Salmon - a small pack (7 pieces)
Apple - 1/2
Small Cucumber - 1 (50g)
Celery - 1/2
White wine vinegar - to taste
Olive oil - to taste
Honey - to taste
Chives - 4 strands
Salt - to taste

1. Julienne the cucumber, celery, and apple.
2. Make dressing by mixing the vinegar, olive oil, honey, and salt.
3. Mix with the julienne fruits and vegetables.
4. Lay out the smoked salmon, add some of the vegetable mixture at the end of the salmon, and roll the smoked salmon.
5. Cut the chives in half, horizontally and gently use it to tie the salmon roll.

Yea, easy right?! These two appetizers are quick to make and make your dinner look seemingly classy!

No comments:

Post a Comment