thanksgiving in New York

odie1

Incredibly late post, I know. I’ve been swamped at work, and I was at An Event Apart design conference all last week. The food has long since been eaten, but you can still have the recipes. I’ll let you figure out the procedures, I’ll just list ingredients.

My best friend, Gaby, my sister, Lily, and I cooked our entire Thanksgiving meal from scratch. It was the first year with no parents or extend family. Gaby’s grandmother was nice enough to let us use her kitchen in Greenwich Village, Manhattan. Everything we made was completely organic, most of it was paleo/vegan (my sister can’t eat dairy etc), except for the stuffing, gravy, and turkey. If you’re afraid of that kind of thing, don’t be. It all tasted delicious. Nothing was trying to act like anything else, we just celebrated the pure ingredients.

We prepared multiple dishes simultaneously, but I’ve grouped the photographs into their respective recipes.

What we made:

Turkey, obviously. Gaby made a dry brine and marinated it overnight, then baked according to New York Times’ cooking instructions.

turkey1

turkey2

turkey3

turkey4

turkey5

turkey6

turkey7

turkey8

turkey9

turkey10

turkey11

turkey12

turkey13

turkey14

turkey15

turkey16

turkey17

turkey18

STUFFING

6-8 medium Carrots, shaved/grated
one head of celery
2 yellow onions
fresh sage
fresh thyme
one fresh fennel bulb
two pippin apples
a few chopped fennel leaves
crimini and chanterelle mushrooms
one whole wheat challah loaf, toasted

Sautée the mirepoix in a French oven (room for all the ingredients), then slowly add the other ingredients based on cook time. Add the cubes of toasted bread, mix, then bake stuffing mixture until done.

stuffing1

stuffing2

stuffing3

stuffing4

stuffing5

stuffing6

stuffing7

stuffing8

stuffing9

stuffing10

stuffing11

stuffing12

stuffing13

stuffing14

stuffing15

stuffing16

stuffing17

stuffing18

YAMS

4 kinds of Japanese yams, mixed chopped
Fresh Rosemary and sage (sprigs that were in with the turkey)
Olive oil
Baked at 400*F for 35 min

yams1

yams2

BUTTERNUT SQUASH

two red onions
one shallot
fennel leaves
fresh mint
butternut squash, cut into chunks
pine nuts
served over a bed of sautéed kale with sesame oil

squash1

squash2

squash3

squash4

squash5

squash6

squash7

squash8

squash9

squash9b

squash10

squash11

squash12

squash13

BRUSSELS SPROUTS HASH

brussels sprouts, finely chopped
fresh lemon juice
zest from one lemon
olive oil

sprouts1

sprouts2

sprouts3

sprouts4

sprouts5

sprouts6

sprouts7

sprouts8

sprouts9

sprouts10

CRANBERRY SAUCE

Zest from two lemons
Juice from one lemon
Zest from 3 clementines
Whole fruit chunks from 3 clementines
8 oz cranberries
1/2 cup of water
1/2 a med-large pippin apple, shredded
Pinch of sea salt
1 tbsp each of honey and maple syrup

I’m proud of this one because I didn’t follow any recipe and it came out great. Keep simmering the sauce until it doesn’t taste like raw spices or oranges anymore; it may take an hour or so.

cran1

cran2

cran3

cran4

cran5

cran6

cran7

cran8

cran9

GRAVY

turkey neck
one shallot
crimini mushroom stems
olive oil
splash of white wine
1/4 cup of rice flour
1/4 cup broth with flour mixed
splash more broth
all the drippings from the turkey
fresh rosemary

gravy1

gravy2

SALAD

fresh baby kale, lightly sesame oiled
red leaf lettuce, torn not chopped
seeds from one whole pomegranate (see instructions)
sliced persimmon
pecans
currents
balsamic vinaigrette

salad1

salad2

salad3

salad4

salad5

salad6

salad7

PUMPKIN PIE

We combined the filling from one recipe and the crust from another. Tip, if you’re doing this: Cook the filling on the stovetop first, as it takes much longer to finish cooking than the crust does, and you don’t want the fragile crust to burn.

Filling
(for more detailed instructions)
1 tin of pumpkin purée
250ml of coconut milk (1 cup)
3 tablespoons of raw honey
3 eggs
1 tablespoon vanilla extract
1 teaspoon each of the following spices: cinnamon, ground cloves, nutmeg, ginger

Crust
(we doubled this recipe because we like thicker crust)
(for more detailed instructions) You’ll need to bake this before you put the filling in it.
1 1/2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

pie1

pie2

pie3

pie4

pie5

pie6

pie7

pie8

pie9

pie10

pie11

pie12

Some pictures from the farmers’ market before we started cooking.

farmers1

farmers2

farmers3

farmers4

farmers5

farmers6

farmers7

farmers8

farmers9

And finally, breakfast

breakfast1

breakfast2

breakfast3

breakfast4

odie2

odie3

us1

us3

Advertisements

2 thoughts on “thanksgiving in New York

have something to add?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s