A visitor got here to dinner, a buddy from the literary world. I did not need to spend so much of time within the kitchen whereas he was right here, however needed to make a meal that was filling and appetizing. What to do, what to do? After some thought, the answer emerged: a salad of Russian-style gravalax salad and beetroot adopted by roasted guinea fowl, bulghur with shallots and mint, and candy potato puree.
Boulgour aux oignons rouges / Bulgur with shallots and mint
Candy potato puree / Candy potato puree
The date is November seventh. With out realizing it, I had created a menu aimed on the former USSR — on the one hundredth anniversary of the Russian Revolution! Most dishes are variations, with a French twist, on meals served in Russia, the Caucasus and Central Asia. The exception is the candy potato puree, which I by no means discovered there however which I take into account with the method of Thanksgiving. As is the bulghur dish, which pairs nicely with hen of any form. And every thing will be ready forward of time, together with the guinea fowl breast, which I marinated in olive oil, garlic, cumin and floor coriander and popped within the oven whereas we loved our entrees.
On this week’s essential recipe, the spicy taste of bulghur is enhanced by the addition of sauteed shallot rings and recent mint. It is a dish I created final summer time and have served many occasions, as it is a confirmed crowd pleaser. In contrast to tabbouleh salad, which makes use of bulghur however is served chilly, this dish is finest served heat or at room temperature. Regardless of its humble nature, it might shock you. A buddy who got here in the course of the July warmth wave preferred it a lot that he insisted I publish it on this web site. Et voilà.
Transferring on to candy potatoes, that is an ultrasimple recipe for a traditional dish that’s served yearly in the US on the finish of November. However this succulent puree goes nicely with many dishes apart from turkey and will be served all fall, even yr spherical.
Nevertheless, should you’re pondering forward to your Thanksgiving menu and need to give it a French twist this yr, you may additionally need to attempt:
— Roast turkey, French fashion, recipe contributed by three-star chef Georges Blanc, the place the turkey is filled with floor beef and pork flavored with thyme and walnuts and served surrounded by recent grilled figs;
— Pumpkin gratin, one other Georges Blanc creation, the place pumpkin is flavored with garlic, nutmeg and heavy cream and topped with grated Comté cheese;
— Pumpkin puree with parmesan, my very own creation from a couple of years in the past;
– Candy potatoes with herbs;
— Inexperienced beans, French fashion;
And for dessert:
– French apple tart;
– Pear tart with almond cream;
– chestnut mousse.
In the meantime, the Menu part has been up to date for autumn, with new choices for on a regular basis and weekend cooking for all, and particular pages for vegetarians and vegans.
Take pleasure in your mealand completely happy cooking!