Chef Bernard Joins ‘Midday Edition’ To Answer Your Thanksgiving Day Meal Questions
KPBS Midday Edition / November 27, 2019
Marine Room executive chef Bernard Guillas joins Midday Edition on Wednesday to share his pro tips on preparing a Thanksgiving Day meal.
Speaker 1: 00:07 Some of you may be at home and some of you may be in your car, is headed to the grocery store. But on many minds right now is how to make that Thanksgiving dinner. Sit perfectly on the palette. I'm Jade Hindman. This is KPBS mid day edition. It's Wednesday, November 27 and this is our annual Thanksgiving. Collin show
Speaker 2: 00:30 cooking Thanksgiving dinner can be overwhelming, but it does not have to be. Chef Bernard [inaudible] is the executive chef of the LA Jolla beach and tennis clubs, the shores, restaurant, and the Marine room. He is joining us as he does every year for our annual call in show to answer all of your questions about cooking a Turkey sides, desserts, and even what to do with those leftovers. Uh, our call in number is (888) 895-5727. Call us with your Thanksgiving day. Dinner questions, chef Bernard. It is so good to see you again. It is awesome being here. Always glad to have you. I'll go ahead and start off and ask this first question. You know, hosting Thanksgiving dinner can be a lot of work. Uh, so what can listeners do today to make the big day a little easier of either? The most important thing is to make sure that you have your recipe already set.
Speaker 2: 01:19 So like this, you can go to the grocery store and buy all the grocery list that you need for a very successful, um, uh, celebration. So produce, meat, dairy, canned goods, grain sweet snacks, you know, schedule your shopping and, and start to prep a little bit Avina that's what is important. But the thing that I like to do, especially a day like today, get your cranberry sauce already done. Get your stuffing already down there, get your gravy already done because you don't want to spend the all day cooking when the families is having a great time in the house, right? I mean, you really have to strategize what to cook first and get out of the way and then maybe what to jump to tomorrow. Very, very important. And that's what I like to do. So like this hour is I have my list. And also when you're that organized, you can have some help.
Speaker 2: 02:06 Somebody said, Oh, can I help you? And you say, Oh yeah, you can, you can do this, you can peel the potatoes, you can, you can get a lot of things down. So yeah, you have to make sure that the stress really goes away. So like this, you know, it's really a great time to celebrate with family and friends, you know? Absolutely. Hey again, that number to call is (888) 895-5727. So also chef Bernard, I want to know, what do you think are the essential pieces to a Thanksgiving day dinner? You know, the balance is very, very important. And the reason I say balance is because we have a tendency to really have a very every day misgiving. So instead of that, make sure that you keep in mind that he has to be healthy and well balanced. So for example, when I like to have some, some nuts and olives and some, some vegetables, when people are coming in, arriving instead of going with something that was going to be really heavy, then you don't want some nice and solid and, and, and some as well.
Speaker 2: 02:59 That would be really nice. The other thing that I tell you that it was going to be very important and make sure that you have soup is going to rain. It's going to be cold. So you know that you want to keep everybody warm. And then you know, like a mint minestrone was with the vegetables and the brothels nice and light as well. And then yes, you have to get your Turkey yams, mashed potatoes and green beans, root vegetables ready to go. Like I said to cranberry sauce, uh, and and get all your desserts ready and, and make sure that the older beverages for adults and kids, everybody is, is, is taking care and everybody's ready to go. All right. And you know what again? One, eight, eight, eight, nine, five, five, seven, two five chef Bernard here to answer all of your Turkey day questions.
Speaker 2: 03:41 So let's talk about the main course. Let's talk about the Turkey. Now most of our listeners probably have their Turkey thawing in the fridge right now. We help, but how do you make sure it's thought out? Well, the defended that you want to do is, first of all, in my opinion, you should buy fresh, organic, own natural. This is, this is where you will get the best flavor profile. Now if you have a Turkey was still frozen right now, you can get it outside, put it in the sink, make sure they have running water, we put it into what I hear to be to you submerge. And then every 30 minutes you will have to change that water until the Birdie's at about 40 degrees, but not over 40 to get 35 to 40 degrees. And then you will be ready to do thought out. So let's say that you buy your Turkey today, like right now. So you would take you about eight hours to find out if it's about 14 to 16 bounds. So you still, you're still okay. Okay. And you know what? We've got a caller on the line. We've got Alberto from San Diego. Uh, he's got a question for chef Barnard. Alberto, are you there?
Speaker 3: 04:37 Hi. How's it going? I'm not sure for noise.
Speaker 2: 04:39 Bozo.
Speaker 3: 04:41 Hi. I had a question about Brian, my bird. I hear a lot of people running their birds and I just wanted to know what would a good, so we show would be,
Speaker 2: 04:48 well you have two different Brian, you have a wet brine, uh, which is with uh, with liquid of course. So I'm doing it, for example, a double barrel L beer, but you can do it with a side or if you want to a little bit of honey, uh, some, uh, a sea salt time, garlic, Sage bailiff and Alex Danis for example in black peppers. So you will have to bring it. So merge it and Brian, eight, four, four I would say until tomorrow morning actually. And then you take it out of the a of the Brian Patty dry and then put in the oven. So now it's, it's very interesting because there is, there is to train of thoughts. Do I based or do I don't based. So if you base, what will happen is you will lose all that, uh, all that, uh, that heat coming out of the oven. So you, it means that he's going to take it to be longer for that bird to cook. So when you Brian it, you can put it in the oven and you will have a perfect crispy skin by just checking out only once per hour. So if it's about 16 pounds, it's going to take you about three and a half hours to cook and it's going to be delicious. You go. All right, Alberto, thank you very much for that question. Again, the number to call is (888) 895-5727
Speaker 1: 05:59 again, (888) 895-5727 in with all of your Turkey day questions. Speaking of Brian, I'm curious to know, do you remove the dry brine mixture before cooking the Turkey?
Speaker 2: 06:09 So this was a wet Brian. Now what? Not no dry brine. The dry Brian is a little bit easier because what do you want to do is, um, I have the recipe for example, before you, because I know that you're going to may do a Brian ride today or tomorrow, three tablespoons of kosher salt, dry herbs such as time Sage, Rosemary, fresh ground pepper. Then you just, you just rub it just does what we call it dry Brown. You rub it really good and then you put it in the refrigerator on the bottom of the fridge. But because the catch is this, you don't want to cover it. If you want to tend to it. We have a little fall to make sure nothing falls on it is fine, but you need that air. It was going to really make it a nice dry brine and dried his skin. What happened is when the skin is dried, it will be crisp and then we put in the oven, brush it because you don't want to have also all that salt and then put it in the oven. Of course you have to put your butter or a little bit of olive oil. And I read, just cooked perfectly.
Speaker 1: 07:03 Sounds so good. And it's, it's lunchtime right now. Uh, you know, I saw a recipe for a Mexican Turkey with an adobo rub. What else can people do to put a nice twist on the traditional Turkey recipes?
Speaker 2: 07:13 Cajun spice. Yes. So you can, I mean, you can use the, the, the spices that you love and that's what's important. But you have to make sure that those spices are able to really carry that, that, uh, that, that the Turkey itself, because what I mean by caring is that supporting, making sure that that Turkey really have all these beautiful fragrance. You don't want to lose the flavor of the meat. So he has to be a balance. If it's too spicy, then the spice will coat the inside of your mouth and then you won't be able to taste the bird. So it's very important that you have that, that right balance, that perfect balance. Also the perfect temperature to cook that Turkey at 325 is the recipe three 25 and you know, I learned in Brittany with my, when my mother, grandmother, and we would based all the time and we basically have a lot of butter. So the thing about basting is that you will really keep that bird so moist and it makes it so delicious. But what I like to do is instead of putting it on the rack, I created my own rack by putting, um, celery, carrots, onions, and a place the bird ran on top of it. So as the birds caramelize, you have all that butter was only is now infused with all those aromatics and you begin more aromatics to the bird. It is so yummy.
Speaker 1: 08:34 Oh, it sounds good. Again, one eight, eight, eight, eight, nine five, five, seven two seven. Colin with your questions. Speaking of that, you know, some people don't like Turkey because they feel like it's, it's dry and bland. How do you make sure your Turkey is moist and doesn't dry out in the cooking process?
Speaker 2: 08:50 I want to make sure that, do you tend to it? But as there is one thing that you should do is buy a oven thermometer. So like this, you know that that you oven is really at the right temperature. Sometimes you think that it is three 25, but you may be three 50, maybe three 75. You don't know. And also, uh, it's very important to know if you have a hotspot in your oven. So the way I do it is I bake some cookies. Hey, why not? And then you will see that some are uh, really cooked. And the other one I'm not quite cooked. It means that you have a hotspot. He means that during the cooking process you will have to take that pen and make sure that you rotate it. And then yes, you have to tend the bird. If you tender bird, you will have no problem.
Speaker 1: 09:29 All right, we've got a caller. We've got Craig from Mount Shasta and at [inaudible] are you there?
Speaker 3: 09:40 Well, I, I follow you on Facebook and I have your book flying pants. I've love your work. Thank you so much.
Speaker 1: 09:46 Thank you so much.
Speaker 3: 09:48 Right. My question is when I put my Turkey in, um, I sometimes based it, I like to use, um, duck fat and other times I, I cook like chickens and I won't baste it, but I can't get a consistent crispy skin. And I want to know what the trick is to get a crispy skin on a consistent basis.
Speaker 2: 10:06 If you want to have a crispy skin and you need to brine, and if you Brian, you will always add a crispy skin so you can do the dry brine, we can do wet Brian, but if you Brian it, you will always have the crispy skin. Same thing with your chicken, by the way, if you run your chicken, but you will have to brain it a much shorter time because otherwise you will have too much penetration of salt. So you Brandon May be for like six hours instead of 24 hours, then you will have exactly the same at the same results. So you know, it's a cool recipe because it works for chicken works for Turkey. Life is delicious.
Speaker 1: 10:38 All right, thanks for that call. Our next caller is Gretchen from LA Jolla. She's got a question for chef Bernard. Gretchen, are you there? Yes, I'm here. Wonderful. Gretchen.
Speaker 3: 10:49 I uh, for the very first time have a heritage Turkey and I wanted to know what changes I should make to a standard recipe.
Speaker 2: 10:59 Well, this is where we say in the shares world, this, uh, irritates Turkey, first of all, our delicious best Turkey. The only thing is they're a little bit, uh, I would say leggy they're there, they're taller so you have more drums, they're leaner, so you have to make sure that you don't overcook it and it will cook quicker as well. Um, so basing is going to be the key and make sure that I would say that I would take my oven Masaki down to a 300 and 300, 315 degrees. So like this, you know, is, is going to really take really good time to really rules properly, but uh, give it a nice time to rest as well because being leaner you means that the muscle we need to really rest. And by resting you will, it will, uh, you will have all the flu of juices really going through the old bird, but you are very lucky. I could stop by
Speaker 1: 11:54 the house, have a bite Turkey. Sounds like it's going to be good. Wow. Thanks for that question. All right. The next one comes from Eva from Solana beach. She's got a question there. Eva, are you here? I am. All right,
Speaker 4: 12:08 those who, um, my question is this. I have a 25 pound Turkey and I'm cooking it in a bag and I wanted to know how long it should cook.
Speaker 2: 12:19 I'm cooking in the bag is going to take a bout, let me see here because I uh, was looking at this this morning because I have friends of mine who cooking in the bag. So for a 14 to 16 pounds, it takes about two and a half hours. So I think that you will be right around 20. I'm going to need 24 hours. I think four hours would be good, but be very careful to not overcook it and remember that you have to, to make a 40 ton incisions. So like this, we have this team coming out as well and you have a, a spot to take the temperature in the thickest part of the thigh. You have to reach a 160 degrees. But uh, for the bag as well. What I recommend is you can put your vegetable in the bag, you can put your spices on the Turkey. I will rub the, uh, the old Turkey with, with butter or extra Virgin olive oil. It will be very nice as well. And then you just seal it and, and that's about it. This is really a, an easy way to really get really good, get great results.
Speaker 1: 13:21 All right, thanks for that question. Sounds delicious. Again, the number one, eight, eight, eight, nine, five, five, seven, two, seven. We've got another call from Richard in Scripps ranch. Richard, are you there?
Speaker 4: 13:31 Yes. Yes. Hello, chef Bernard. My question is what, if anything, will you put in the cavity of the bird, like vegetables or anything or no,
Speaker 2: 13:42 you're talking stuffing now you're talking my, my kind of, uh, uh, language. So stuffing, you know, out well, I like the stuffing in and I'd like to, I'd like to do it actually in the following the following way. If you need to get a cheesecloth and you put the cheese class too to cover the whole cavity inside, then you put your stuffing inside and then you kind of wrap it is a D as AA or cheesecloth. So like this, you will have a beautiful fragrance. So what I'd like to put in my stuffing, um, I like to put some aromatic vegetables, uh, brioche, um, some really cool sausage. You can have, you know, some sausage, we've seasoned with it. It'd be jalapenos or something like this, you know, mango, it's really, really cool. So you can do all this and then some fresh herbs. Apples are great as well. And then it will just be perfect so he can stop it or you can bake it on the side is one or the other.
Speaker 1: 14:39 All right. All of those sound delicious. Thank you for that question. Again, the number to call in is one eight, eight, eight, nine, five, five, seven two, seven.
Speaker 1: 14:55 Welcome back. This is KPBS mid day edition. I'm Jade Hindman here with chef Bernard, the one and only from the Marine room for our annual Thanksgiving day call in show. We're answering all of your questions about how to cook the Turkey, make the sides make dessert, and then what to do with all those leftover chef Bernard. How are you? Fantastic. Wonderful. Okay, so I have to ask this question. We were talking about the turkeys. Rain is coming in with the rain. You could still smoke the Turkey outside. You could still grill it outside, but to shear can fry it.
Speaker 2: 15:24 I that's very true. And there's a lot of people actually will love their deep fried Turkey and I'm one of them because it is so moist and it is so quick to cook. So the only thing that you want to make sure is that, uh, you're going to have to do it most likely in the garage because you're going to be outside, you're going to be no water, um, falling in the pot in one word. That would be extremely dangerous and that you want to make sure that you see cure all the area. So like this, there is no pets and the kids are not coming around. So like this, you know, everything is nice and uh, and, and, and safe, but it's really, really cool because you, you can cook it silver. So very fast. 30 quarts of oil. I like GrapeSEED oil. 375 degrees.
Speaker 2: 16:03 You'd take your Turkey for the hook, you lower it down very, very gently. Be careful that it doesn't bubble over. So not too much oil because that was a good creative fire. Then you bring back the, uh, the temperature three 50, and you deep fry it, usually three and a half minute per pound. So a 14 to 16 pound would be about, you know, 55 minutes. So it's really, really quick and delicious. But remember, you need to let it rest for about 30 minutes or the juices flow all throughout. So yeah, stay safe on, on, on Danes getting, it's very, very important that, that, you know, we all are able to celebrate and, uh, with no accident.
Speaker 1: 16:40 Uh, very good advice there. Hey, again, the number to call if you've got any questions. One, eight, eight, eight, nine, five, five, seven, two, seven. Uh, you know, now we're going to, we're going to start talking about some of these side dishes and we've got a call from Victoria in San Diego. Victoria, are you there?
Speaker 4: 16:57 Yes.
Speaker 1: 16:58 All right. Ask away.
Speaker 4: 17:01 Oh, hi. Um, I wanted to know the difference between all of the sweet potato family of the ribs, sweet potatoes and the yellow sweet potatoes and the yam and um, you know, which do they have different nutritional values and what's a good, more savory than sweet way to prepare them?
Speaker 2: 17:23 Well, uh, there, you know, there are so many sweet potatoes on the market. I agree with you. You also have a sweet potato coming from Japan. Uh, was pro bogged, but what's important to remember is they have a different starch content. So for example, the yam potato, it would be more wet. It would be more, it's going to be where? Well, as starchy. So that one, I like to cook it with a little bit of maple syrup, some, you know, some salt and peppers and some savory herbs and a little bit of butter. And that's it. You have Boonie [inaudible] potato, which is, it'd be more starchy, which is a sweet potato, which is the white one. And the white one. I love to smash it. We just borrow and a little bit of of spice from it is so delicious. It's amazing. And then you have your, your other regular sweet potatoes where um, well we're very, very good as well. But the thing to prepare it is you can roast it, you can mash it and you relent itself to so many beautiful preparation and really delicious as well. The thing you have to remember at the very sweet, so don't add too much sugar to it, but roasted, for example, the purple that was talking about Okinawan sweet potato. It is so, so, so delicious.
Speaker 1: 18:32 Mm. Sounds good. Thanks for that question again, the number to call in if you've got any questions. One, eight, eight, eight, eight, nine, five, five, seven, two, seven. Our next caller is Kinsey from San Diego, Kinsey. Kinsey, are you there? I'm here.
Speaker 4: 18:50 Hi. So I am vegan and I don't like the fake meat type stuff. So I'm looking for a vegan side dish that I can maybe elevate to the main course if that's possible.
Speaker 2: 19:03 So you do not like Satan. Okay, so this is what I got for you. I love to do some. Uh, if you slice, for example, your sweet potatoes and you put, it becomes like a replacement for pasta, you can do a veggie sweet potato lasagna. I like to do, for example, in mushroom one at Wellington. So you have the mushroom right in the center, in the, in the centers, which is really good. A cauliflower pot roast. I do it as my time, my house all the time. You'd take the whole cauliflower, you put, it'd be the volleyball, salt, pepper, and then you put it in the oven and e-comm Ally's on its own. It's nice. It's juicy. It's, it's, it's, yeah, it's what to be crunch. It has beautiful flavor. I like to Zahle also use mushrooms, a lot of mushrooms. So I like to do a Portobello mushroom bourguignon so usually the beef bourguignon of course it made with beef to replace the beef.
Speaker 2: 19:55 You use the Portobello mushrooms, which is really delicious. Butternut squash, you know, Bay cut in half, and then you can have a stuffing of a, I don't know, kale, Todd cherries. Um, Kainoa a little bit of apples, some cranberry and some spices. I mean, you can do a lot. And uh, and I, I just, I just think that it's very important to have a lot of those dishes even that you're not vegetarian or vegan available to your table today or Thanksgiving because it brings that balance that sometimes we, we forget. We usually have a lot of cream. It's very, very heavy by having all those veggies. It just gives really nice flavors and, and it's good for everyone.
Speaker 1: 20:37 Alright, Kenzie, thanks for that question. We've got another question along those lines from Patricia in San Diego. Patricia, are you there? Yes, I am here. And [inaudible]
Speaker 4: 20:49 um, I have a question. My, uh, Sony's vegetarian, they still love things. Thanksgiving, you love the side dishes. Um, and he loves gravy on these mashed potatoes. And in the past I've done gravy but using the, the, the birds dripping. Um, but I'm looking for a good vegetarian recipe for him to be able to put on these mashed potatoes.
Speaker 2: 21:11 So to do the gravy, what you could do is you could use a roasted vegetable stock and then for the room you can use a coconut oil and flour. Then you cook it together and then you can add the a M the stock into that room and of course add some time and Sage and then you will be able to get a very, very delicious, um, gravy. That's very yummy. That's a good way to approach it.
Speaker 1: 21:42 All right, Patricia, thanks for that question. Our next question comes from Steve in San Diego. Steve, are you there?
Speaker 4: 21:50 I am here. [inaudible] afternoon, chef. Good afternoon, sir.
Speaker 3: 21:54 Uh, I'm intending to spatchcock a 20 pound Turkey and then cook it on my Trager and I was wondering, uh, will that reduce the time, uh, for cooking and, and if so, by how much?
Speaker 2: 22:08 And we would reduce the time up, most likely by a big as the bird, sir.
Speaker 3: 22:14 It's a 20 pound burden,
Speaker 2: 22:15 20 pounds. So instead of four hours, you'd be able to cook it most likely in two to two and a half hours. So well you have to, you know those birds, the birds is that their, their bone structure is, is always different. So when you are, when you're cutting it and you're putting it down, uh, and depending on, uh, of the heat that you will have when you are covering the grill, um, if you had three 50 most likely in about two hours and two hours and a half that that bird would be ready. So make sure that you take the temperature in the finger spot of the, uh, of the thigh and the breast and you have to register no more than 160, but an and 60 is perfect cause if you cook it more than that, then he will dry up and I would definitely based but gently based because you don't want to have any flame flare. So you want to make sure that it's, it's really based in very gently.
Speaker 1: 23:09 Steve, thanks for your question. Again, the number to call if you've got a question for chef Bernard is one eight, eight, eight, eight, nine five five seven two seven. Our next question comes from Jeremy in San Diego. Jeremy, are you there?
Speaker 4: 23:23 Hi there. Yes,
Speaker 2: 23:24 modular. Jeremy.
Speaker 3: 23:25 Hi. Uh, I was wondering, I always Yukon gold potatoes from my mashed potatoes and because they're smaller and we usually have close to 20 people. I feel like I'm spending my entire Thanksgiving day peeling potatoes. So I wanted to find out if that's something I could do ahead of time. And if so, how? How do I store the PO potatoes?
Speaker 2: 23:45 Well, I'm going to tell you something was gonna really, uh, most likely surprise you. Yukon gold potatoes are not the best potatoes for mashed potatoes. Russet potatoes are the best potato is a higher starch, just so much more delicious. But it took me a little while to figure out as well because uh, I used to use a lot of Yukon gold as a 10 15 years ago and I thought those were, you know, the in potato, those are the best potato, the highest starch video and is not the case. So what do you want to do is peel the russet potatoes and they have to be covered with water. So don't cut it. They have to be peeled, only covered with water and then tomorrow you have to cut it into pieces and then you start your mashed potato by cooking them in cold water, no hot water, cold water, sea salt, bring it to a ball. Seamer and this is what I like to put in my much potato. It makes it a yum, yum mashed potato, little bit of creme fresh, some mascarpone cheese and a lot of butter, a lot of butter and it's going to be so delicious. Sea salt, white pepper, no black pepper, white pepper. You will have the best mash potato ever.
Speaker 1: 24:54 Ah, that's a good, good, good response. But I have a question. Salted butter or unsalted butter
Speaker 2: 24:58 and salted butter unsalted. We always cook with unsalted butter because you don't really know how much salt, you know, you kind of know how much salt datas and butter, but as you adding salted butter to a recipe, you can be really over salting. So that's why you want to make sure that we use always and so sweet. They got a sweet Barbizon salt about it. Yeah.
Speaker 1: 25:17 Ah, okay. Good advice there. Okay. Again, if you've got a question, one eight eight, eight, eight, nine, five, five, seven two seven. Our next question comes from Edward in San Diego. Edward, are you there?
Speaker 3: 25:30 Yes, I am.
Speaker 2: 25:31 What was your headboard
Speaker 3: 25:33 [inaudible] uh, actually a question along the lines with regards to the mashed potatoes. Uh, I am trying to uh, save time and make them the day ahead, making them this afternoon and wanted to know if you had any special tips for reheating them tomorrow.
Speaker 2: 25:49 Well, it's going to be maybe kind of a shocker for you, but the best way to reheat mashed potato is not in a pan because if you put it in a pot, they can become very, I would say elastic. So the red way to do it is you use the microwave. If you put it in a microwave, your mashed potato will be just perfect. I know that a lot people don't like to hear that, but it is really the greatest way to do it like this. You're able to preserve the starch, do more, you work the starch, the more it will become elastic and it's a, you really lose a lot of of it become Gumby. Elastic is where the gumminess, that's what happened. So you have to do it tomorrow or if you wanted to do it today, just reheated in small batches in a microwave and you will have the best mash potato. Nobody will know the difference.
Speaker 1: 26:35 I'm clutching my pearls. I would've never thought reheating in the microwave. Interesting. Okay, so do you need to add fat to them when you reheat? Nope. You're done.
Speaker 2: 26:44 Perfect. You just mix it together with OODA wooden spoon. After that, then leave the wooden spoon in the pot like this. It look like you just made it.
Speaker 1: 26:52 That's the trick. There we go. We're learning so much here today. All right, our next caller is Justine from Encinitas. Justine, are you there? Justin
Speaker 4: 27:04 vulnerable. My question goes back to your suggestion about how great deep frying a Turkey is. And I've always hesitated doing that cause I'm not sure what I would do with all that oil that you mentioned. Do you have any suggestions for um, um, saving or reusing or recycling that oil?
Speaker 2: 27:25 Well, the thing is the oil is going to be used only once and it's going to be used only with that bird so you can continue to cook with that oil. But that's a lot of oil. So you may want to share it with your friends, you know, use grape seed oil, grape seed oil as no allergens whatsoever. And this is the best, uh, in my opinion, the best all to use and these days is not expensive. A lot of people are using peanut oil now. Peanut oil is going to be more tricky because it's very difficult to reuse after that. I mean, you have a lot of people who have allergens and stuff, so, uh, grip CDOT is a way to do it.
Speaker 1: 28:00 All right, Justine, thank you so much for that. Again, if you've got a question, it's 1-888-895-FIVE, seven two seven call in. The next question is from Colleen in Encinitas too. She's got a question for you. Colleen, are you there? Colleen, are you there? Well, she might not be there now, but I've got her her question. She wants to know how to keep the skin crispy so it looks like the pictures. That's important.
Speaker 2: 28:27 Well, it's, it's all about that, uh, that brining, that's the way you keep it crisp. Brining, basting. Make sure that you tend to it like this. You don't burn the skin. It's, it's really that simple. And you know, if you opened your oven often, then it will be difficult to keep it really nice and crisp.
Speaker 1: 28:44 Ah, okay. All right. We've got another call from Lisa in San Diego. Lisa, are you there? Oh, Lisa. Hey there, we got you Elisa.
Speaker 4: 28:56 Well Hersha my question is on stuffing. I have, I'm making my own bread and I, excuse me, I purchased the bread from bread and see it's fresh too. I'm sorry it's two days old. It's cute. But do I season it and do I Brown it in the oven?
Speaker 2: 29:15 No, no need to Brown in the oven. Um, what I like to do with the stuffing, uh, you already have your dyes, the, the bread already. Just combine it with your favorite ingredients or the ingredients that you know that a family is going to enjoy. So my family, for example, we, we love apples because I'm from Brittany. So there will be apples, it will be sausage. They will be, but you can make it with us as if you want to [inaudible] a lot of different vegetables and aromatics. And I always put a little bit of chicken stock in it and what he does, it keeps everything nice and moist. But uh, yeah, it's, you know, when it comes to stuffing, the sky's the limit. You can really have so much fun with it.
Speaker 1: 29:53 Sounds good. You know, and there's so much of a debate over if it's stuffing or is earth it's addressing, is there a difference? Is it tomato, tomato?
Speaker 2: 30:01 Yeah, something like that. The only thing that the VA can tell you is that, you know, for example, stuffing will go definitely inside the bird. The dressing. For me as a Frenchman, I would say the dressing maybe is what I cook in a special uh, um, vessel. So it would be like a, an almost like a bread pudding that I, that I do on the side. So if you want your dressing or your stuffing to be nice and crisp, this is what you have to do before you bake it. You put it in plastic wrap to cover it with plastic, and then you put foil on it, then you bake it when it's going to be almost ready like 30 minutes before it's ready. You remove the foil to remove the plastic plastic wrap, and then you dotted with butter. And then the last, the next 30 minutes, it's just going to create a crust. So now you will have a crispy stuffing, AKA dressing.
Speaker 1: 31:05 And this is KPBS mid day edition. I'm Jade Hindman here with the one and only chef Bernard from the Marine room and we are doing our annual Thanksgiving call in show to help you out with all of those Thanksgiving day recipes. The number to call is (888) 895-5727 we said we were going to sweeten this conversation up before we went to the break. And before we do, I want to talk about the sort of transition dish. Cranberry sauce.
Speaker 2: 31:31 Oh my favorite, I love cranberry sauce. You know the thing with cranberry sauce, the first time I tried cranberry sauces when I came to America, so it was 30 some years ago and it was my first thing is getting as as well and I was trying to figure it out. Her cranberry sauce is at a dessert and he's going with a Turkey. And then when you put everything together you go, Oh, this is delicious. But what I, what I, I love to wake cranberry sauces. I like to play with it. So, for example, I like to do it with cooling greens such as lemon grass or Tangerine juice or kumquats or sun dried apricots with it and run out. Actually what we have is where persimmons, so you can dye some persimmons and add it to your, uh, to your cranberry sauce with delicious. But I have a secret ingredients was really, really, really good for you, which is crystallized ginger and ginger is very good for digestion as well. So it brings a really nice, it a spice and the right amount of sweetness and it is so good with the Turkey. It's amazing. It sounds good.
Speaker 1: 32:29 The next color that we have is Jake. Jake is from San Diego. Jake, are you there?
Speaker 3: 32:34 Yes, I am. Hey, um, uh, my was the best cook ever and uh, she did two things with cranberries. One, she just candied them and then she would present them in a crystal bowl. They were absolutely the most gorgeous thing on the table. But the simplest cranberry recipe is just to take some organic oranges peel and all and uh, just clean your cranberries and then just grind them all up in a coarse grind and, uh, as just enough sugar, it depends upon how sweet oranges are and that's it. And you just mix them up and present it and it's absolutely the most delicious compliment to the Turkey.
Speaker 2: 33:19 And I think that Aveda, your grandmother was a great cook because, and a great chef I would say because she kept it very simple and it's all about the quality of ingredients and the balance of what you put in those ingredients to really showcase that gorgeous cranberry. I mean it's that. It's awesome.
Speaker 1: 33:37 Jake, thank you so much for that. Uh, the next caller is Cindy from ocean beach. Cindy, are you there?
Speaker 3: 33:44 Yup, I'm here. Hello? Hello?
Speaker 4: 33:48 Um, yeah, I'm going to make a pumpkin chiffon pie and it's unbegged. How do I use raw egg white in that or is there a safe alternative?
Speaker 2: 33:57 Can you give me a little bit more details on how you preparing it?
Speaker 4: 34:00 Um, well you cook the pumpkin stuff and then you fold in the raw chiffon and whipped up with raw egg white. You don't cook that. You just pour it into a precooked shell
Speaker 2: 34:11 and then so you would, you could get after that or not.
Speaker 4: 34:14 No,
Speaker 2: 34:14 it's not. Go gather. I think that it will be just fine. The only thing that I would like to do that I would do myself is I would take those egg whites then make sure that I make it almost like a, a nice Miranda would say. So like this, you know, you can fold everything together and then it will bring a really nice, uh, uh, lightness to the, to the dish. I think that will be pretty awesome. So folded in a little bit, a little bit of sugar and then it will, you will have, you will have a, a beautiful, beautiful, beautiful dish.
Speaker 1: 34:43 Cindy, thanks for that question. Sounds like an exquisite dish. Again, the number to call is one eight, eight, eight, eight, nine five, five, seven two seven. We've got another question from Tim who is calling from San Diego. Tim, are you there?
Speaker 3: 34:59 Yes, I am. Hey, chip Bernard. So Bernard, I have a question for you, chef and I have enjoyed all of your dishes at the Marine room and you always do a fantastic job, but the question I have is for you. Um, what would you recommend would be of tremendous pairing for the Turkey this year? Uh, would you recommend a Sancerre, a Chardonnay, a peanut? What are you thinking? Chapter?
Speaker 2: 35:27 Well, you know, it wouldn't be 80 degrees outside and sunny. I would say a nice rosy, but you know, you have to, you have to also bring the weather part of that to have that bearing. Uh, if, uh, I am, uh, um, you know, inside and enjoying that, uh, that gorgeous bird, I would say a Pinot noir sends [inaudible] a nice ganache. Uh, that would be really awesome. And even a nice rosy booby. Very good. Now if people like whites, definitely the sunset would be just beautiful. Beautiful. Because this is where I'm from as well in France, so you know, but they do a song, say a block and a Sansei Rouge. So you could have the, the white, all the red [inaudible]
Speaker 1: 36:09 would. All right. The next caller is Charles from San Diego. Charles, are you there?
Speaker 4: 36:15 Ah, yes I am. Hello chef, your um, uh, ditto. I loved the Marine room for my special occasions, but my question is I'm not doing Turkey. I'm doing a duck and I was planning on doing it in a rotisserie on, do you have an opinion about that? And if you think it's fine, is there any, uh, spices or herbs that I should put on it if I do it in that way?
Speaker 2: 36:40 Yeah. So, uh, first of all, I love duck, so you will have certainly a beautiful, beautiful bird there. Uh, what I like to do is to season it with citrus. So for example, if you want to do a dry rub on that, cause you could do a dry rub on, on that duck and we'd be very good as well. Uh, I would do some, uh, dry or in segments. Uh, some, uh, lemon peel, um, some, uh, dry lemon grass, some sea salt, black pepper, uh, Sage. We'd be very good with that. I would grind everything instead of, of, of keeping it in the, in, in their roll form I would say. And like this you can really rub it in and I would do that today and then we roast it tomorrow. So with the duck, you know, you, you still have a little bit of fat, you're going to come down, that's for sure. And you want to make sure that you are able to collect that fat and you can base the duck with his own fat and it will be delicious. That's really different. But that's something that I really love.
Speaker 1: 37:41 Mm, thanks for that question. The next question comes from Susan and Cardiff. Susan, are you there?
Speaker 4: 37:48 [inaudible]
Speaker 2: 37:49 [inaudible]
Speaker 3: 37:51 uh, I'm making, uh, do flee or sugar, like for um, to take you to a friend's house. Um, I know it's better if it's B there. So I was wondering how long can I have that ingredient out before putting it in the oven?
Speaker 2: 38:09 Um, so I have a recipe that you can do in advance. So, um, um, and it's really neat because you can put it into the mold already and take it with you and then you get put into the oven and it will bake. So, uh, we're going to take your number and I will call you back and I will give you the recipe.
Speaker 1: 38:31 Alright, there we go. Okay. We'll put her on hold. All right, our next one is from
Speaker 2: 38:36 Galen in point Loma Galen. Are you there?
Speaker 4: 38:39 I am, yes, I am.
Speaker 2: 38:41 Well sure though.
Speaker 4: 38:44 Partial Missoula chef, I have a question regarding pumpkin pie. If it couldn't need, could be made the day before without the, uh, the pet BSA on the bottom becoming soggy.
Speaker 2: 38:58 Yes. So this is what you have to do. You make your [inaudible] and then you will have to cook the [inaudible] first. Right before you put the feeling. And what you do is there's two ways to do it. You can take an egg white or an egg wash and, and coat that bud breezy. It means that the, that will create a Berridge, a barrier and a, that moisture of the pumpkin will not penetrate. Or there's another one I'd really like. You do your pet breezy and you melt some chocolate and then you, you just poured the chocolate to cover the whole inside of the, uh, of the bud breezy. So now what you have is you have int of chocolate into your pumpkin pie. Now that's something good. That sounds good. You know, I've got a question. What about cakes? Everyone, you know, typically makes the pies for Thanksgiving.
Speaker 2: 39:49 Is there a certain type of flour you should use when making, say a Bundt cake? Um, well everything, but it depends. You can use your regular flour, but I like to also do it gluten free. So I would make my bunk cake wave, um, almond flour. Oh wow. And it makes it much lighter. Uh, but um, you know, a lot of people like to, uh, play with different flowers, I would say. So you can do that, but you have to remember that every time you change flowers into a recipe, it will change the end results. So you have to play with it first and then to make sure that it's going to really walk out well. All right. You're lined up with a different texture every time. That's it. That's it. All right. The number to call if you've got a question is one eight, eight, eight, eight, nine, five, five, seven, two seven. Our next call is from Monica and Carlsbad. Monica, are you there? Okay.
Speaker 5: 40:45 Okay.
Speaker 2: 40:46 Monica, can you hear us? We can hear you
Speaker 2: 40:50 well, I'm not sure she can hear us, but Monica had a question. Um, she's, she's asking bird cut-up Turkey breasts. She's wondering how you should serve that dish up. Well, um, the wide touch we do it, uh, at, uh, my home for example, is I will carve the bird and I will carve it, uh, pretty much devil side. So some people like the, the, the, the dark meats. Some people like the white meat, the breasts. So that's, I think that's a, that's a really right way to do it. If you do it on a platter, then you have to remove the two breasts, slides the breast, and you remove the, the, the, um, the legs and the tie. And then you do a, um, a dark meat separately. So that's, that's way I do it. But you want to cut it about quarter inch thick. You don't want to, you don't want it to be too thin either because you, you can not able to really taste the bird.
Speaker 2: 41:41 Ah, okay. Again, that number to call with your questions is one, eight, eight, eight, eight, nine, eight, five 77. I want to talk more about those desserts. Do you have any suggestions for those of us who, who may want something other than pies? Well, first of all, let's stay on pies. For example, just for a minute, okay? You know, everybody think about pumpkin pie, but it's not only pumpkin pie. You can really jazz it up by doing other pies. So, for example, you don't have to use the can a pumpkin's a lot of people, most people use canned pumpkin, but you could just bake your squash. So you can use cupboard kabocha squash, which is, you'd be danced with different Curry squash instead of pumpkin. You can do a sweet potato pie and Apple pie, persimmon by sandwich with Sandra Cherry and vanilla vanilla music stopping, for example.
Speaker 2: 42:29 I love her. So preserve peaches and things so you can really look at what, what do you want to play with? Now we come to cakes. I would definitely have a chocolate cake because I love chocolate cake. No, you still have strawberries available these days in Southern California. You still have it until today. I think after that it's going to be it. But you can do some beautiful, uh, you can do like a beautiful strawberry tart, don't do things or going to be too heavy because remember, you already ate a lot that day. And what about just a beautiful exotic fruit salad? Something's going to be nice and balance a little chocolate mousse instead of a chocolate cake. So you can really, you can really create a lot of different things. The other thing that I like to do is instead of baking of myself, I like to do a potluck.
Speaker 2: 43:17 So some people, you know, friends are coming in and they do different things so person can do on different cake and the pie and, and something for the kids or whatever. And it becomes really fun. Alright, so before we go out and you got to tell us what you're doing to prepare for Thanksgiving day this year at the Marine room. Oh boy. Where are you going to be? Very busy. Between the Marine room, the club and the shores. I got over 2000 reservations. So at the very end room, over 50% of the people joining us will have the um, the Turkey, the Turkey dinner. Then you have Filomeno, then I have some rack of lamb, then I have some bar Monday. So you have all, you have summer diver scallops and you have some shrimp and there is still, it's still a celebration. So I'll be cooking. I am so looking forward to it and uh, it's going to be an awesome Thanksgiving. Oh my goodness. Chef Bernard gas executive chef of the LA Jolla beach and tennis club, the shores restaurant, and the Marine room restaurant. It is always a pleasure. Always my pleasure to be able to share my passion and the love for Thanksgiving. Love is delicious. Keep on cooking. Thank you so much for all of your advice.