Our panel of expert cooks’ ideas include a spicy stuffing, punchy vinegar or mustard, and one great tip for cooking the ultimate turkey
For Claire Dinhut, author of The Condiment Book, it’s all about staying within the confines of the traditional Thanksgiving menu, but giving each dish some extra zhoosh. The sides are the obvious choice for this: “My family is from Los Angeles,” Dinhut says, “but they’re also half Greek, so our creamed spinach, for example, is always spanakopita-style creamed spinach with feta and dill.” Perhaps unsurprisingly, given that Dinhut also goes by the moniker of Condiment Claire, she also leans on a variety of jars and bottles to perk things up: sure, dijon mustard will bring “brightness and a bit of texture” to mashed potatoes, but why not kick things up a gear and use smoky dijon? “Toast chilli flakes, then combine with mustard [or mayo] to get that extra depth; that also works a charm as a dip for green beans.”
Dijon is also a friend to sprouts, Dinhut says: “We go for a slaw at Thanksgiving, with dijon, apple cider vinegar, fresh herbs and salt, to contrast that hearty mash.” Red-wine vinegar, meanwhile, features in Jean-Georges Vongerichten’s family favourite, braised red cabbage: “Toss the cabbage with vinegar and salt, then sweat onions in butter in a large casserole pan until tender,” says the chef/patron of ABC Kitchens in London. Add the cabbage mix, press down, then pour in some red wine and top with sliced apple (pink lady, for preference). Cover and cook until almost dry. Carrots are another Thanksgiving must, though Dinhut breaks from tradition by roasting hers with maple syrup and pumpkin spice blend ( cinnamon, nutmeg, ginger and cloves).
Got a culinary dilemma? Email feast@theguardian.com
Continue reading… Our panel of expert cooks’ ideas include a spicy stuffing, punchy vinegar or mustard, and one great tip for cooking the ultimate turkeyFor Claire Dinhut, author of The Condiment Book, it’s all about staying within the confines of the traditional Thanksgiving menu, but giving each dish some extra zhoosh. The sides are the obvious choice for this: “My family is from Los Angeles,” Dinhut says, “but they’re also half Greek, so our creamed spinach, for example, is always spanakopita-style creamed spinach with feta and dill.” Perhaps unsurprisingly, given that Dinhut also goes by the moniker of Condiment Claire, she also leans on a variety of jars and bottles to perk things up: sure, dijon mustard will bring “brightness and a bit of texture” to mashed potatoes, but why not kick things up a gear and use smoky dijon? “Toast chilli flakes, then combine with mustard [or mayo] to get that extra depth; that also works a charm as a dip for green beans.”Dijon is also a friend to sprouts, Dinhut says: “We go for a slaw at Thanksgiving, with dijon, apple cider vinegar, fresh herbs and salt, to contrast that hearty mash.” Red-wine vinegar, meanwhile, features in Jean-Georges Vongerichten’s family favourite, braised red cabbage: “Toss the cabbage with vinegar and salt, then sweat onions in butter in a large casserole pan until tender,” says the chef/patron of ABC Kitchens in London. Add the cabbage mix, press down, then pour in some red wine and top with sliced apple (pink lady, for preference). Cover and cook until almost dry. Carrots are another Thanksgiving must, though Dinhut breaks from tradition by roasting hers with maple syrup and pumpkin spice blend ( cinnamon, nutmeg, ginger and cloves).Got a culinary dilemma? Email feast@theguardian.com Continue reading… Thanksgiving, Food, Chefs, Vegetables, Life and style
