Kosher Cooking in Season

Kosher Cooking in Season Ultimate Thanksgiving Menu

By: LAURA FRANKEL

I admit to being the first one in line to twist and tangle food in an effort to keep from boring myself and everyone around me. I think food and eating trends should be dynamic and evolutionary. That being said-I am real traditionalist when it comes to Thanksgiving. I like the familiar smells and flavors of my childhood. I know I CAN do other dishes for Thanksgiving-but I won’t. I also insist on keeping the food “real”. I am not doing chemical laden pumpkin pie, mashed potatoes with margarine and faux whipped topping on anything. I think the adage that goes; if your grandmother would not recognize it as food-then don’t use it; explains how I feel about this and every meal. I hope you work some of these recipes and techniques into your own holiday meals and make them part of your children’s memories and your own.

Recipes:

Herb Roasted Turkey

Celery Root, Roasted Garlic Mashed Potatoes

Stuffed Baked Apples

Pumpkin Vanilla-Bean Sorbet

Author Bio:

- LAURA FRANKEL is the former chef and founder of the Shallots restaurants. Frankel has training and extensive experience in both savory and pastry kitchens. After Frankel had a family and began maintaining a kosher home she found that there was nowhere in Chicago serving the quality of food that she knew she could offer. She opened her first restaurant in 1999 offering kosher fine dining with a produce-driven menu. Frankel opened Shallots NY in 2000 in Mid-town Manhattan. - Read more...