Thanksgiving Day, for most of us, is one of the few days of the year that we spend hours in the kitchen, making multiple dishes to serve to our loved ones.
But, not for Bernard Guillas, he spends most of his days in the kitchen as the executive chef of the La Jolla Beach and Tennis Club's The Shores Restaurant and The Marine Room in La Jolla.
Guillas joins Midday Edition on Wednesday from noon to 1 p.m. to share his pro tips on preparing a Thanksgiving Day meal. Listen on the radio at 89.5FM/97.7FM or online.
Do you have a question to ask Chef Bernard? Call us during the show at 1-888-895-5727 or Tweet us @kpbsmidday.
RELATED: Share Your Holiday Food Traditions On Midday Edition
Below are two recipes Chef Bernard is sharing with listeners:
Crème Fraiche Mashed Potatoes
Serves 6
3 pounds russet potatoes
1/2 cup crème fraiche
1/2 cup mascarpone
1/2 pound unsalted butter (two sticks cut into small cubes)
Sea salt and freshly ground white pepper to taste. 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.
Cranberry Lemongrass 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 6 minutes. Cool. Transfer sauce to bowl. Chill until cold. Cover. Keep refrigerated. (Can be prepared 1 week ahead.)
