Talking Turkey: Chef Bernard Shares Recipes For Thanksgiving Dinner
For the person in your family doing all the cooking, planning and shopping this Thanksgiving, the holiday could be overwhelming. But it doesn’t have to be.
Chef Bernard Guillas joins KPBS Midday Edition Wednesday to answer all your Thanksgiving dinner questions -- from how prepare the bird to what dishes can be prepared in advance and ideas on what do to with all those leftovers.
Guillas is executive chef of the La Jolla Beach and Tennis Club's The Shores Restaurant and The Marine Room in La Jolla. His latest cookbook is “Two Chefs, One Catch: A Culinary Exploration of Seafood.” Guillas was recently inducted into the French Culinary Academy.
Below you’ll find some of Guillas’ favorite side-dish Thanksgiving recipes:
Ultimate Mashed Potatoes
3 pounds russet potatoes
1/2 cup crème fraiche
1/2 cup mascarpone
1/2 pound unsalted butter (two sticks cut into small cubes)
to taste sea salt and freshly ground white pepper
Peel and wash potatoes. Cut into quarters. Transfer to large stock pot. Cover with cold, lightly salted water. Place over medium high heat. Bring to simmer. Cook until fork tender. Transfer to ricer set over large pot. Mill to process. Set heat to medium high. Fold in crème fraiche and mascarpone with a wooden spoon. Add butter. Mix until fully incorporated. Season with salt and pepper. Transfer to serving dish. You can flavor your mashed potatoes with horseradish or chives.
Persimmon Cranberry Relish
Makes 2 cups
2 cups ruby port
1 cup light brown sugar, packed
1/4 teaspoon ground black pepper
1 stalk lemongrass, split
2 star anise
1-12 oz bag fresh cranberries
2 cups fresh persimmons, stemmed, peeled, cut into ¼ inch pieces
1/4 cup minced crystallized ginger
Combine first five ingredients in medium saucepan. Bring to boil. Stir until sugar dissolves. Reduce heat to low. Simmer 15 minutes or until liquid is reduced by half. Remove lemongrass and star anise. Stir in cranberries, persimmons and ginger. Cook over medium heat until liquid is slightly reduced and berries burst. Stir occasionally, about six minutes. Cool. Transfer sauce to bowl. Chill until cold. Cover. Keep refrigerated.
Goat Cheese Whipped Butternut Squash
3 tablespoons unsalted butter
1/4 cup white wine
1/4 cup apple juice
1 teaspoon brown sugar
2 pounds peeled, seeded, chopped butternut squash
1/2 cup crème fraîche
3 ounces goat cheese
1/4 cup chopped walnuts
2 tablespoons chopped chives
Add butter, wine, apple juice and sugar to sauce pan over medium heat. Simmer until syrupy. Add squash. Season with salt and pepper. Cover. Cook 20 minutes or until soft. Uncover. Continue cooking until liquid is reduced by half. Turn off heat. Transfer to food processor. Add crème fraîche and goat cheese. Process until smooth. Transfer to saucepan. Fold in walnuts and chives. Season with sea salt and black pepper to taste. Keep warm.