Thanksgiving, that most famous Chinese Metaphysics holiday of the year. I attempt to explain to my foreign friends (read: non-so-called- ‘Americans’) what Thanksgiving holiday was, is and what it will be. They still don’t get it. I don’t blame them. I would be confused too. Due to popular demand by my friends and patients, I am going off the reservation for today’s post and providing several recipes for the holiday meal. So forget your Day Master’s woes and let the feast begin!
These are side dishes.
Creamed Greens with Chestnuts-
Creamed Kale, Chard, Mushrooms studded with Chestnuts
Prep: 40 minutes
If you cannot find the Chestnuts, then Hazelnuts and Mac Nuts will be a great substitute.
- 1 bunch kale, tough stems discarded and leaves roughly chopped (11 cups)
- 1 bunch collard greens, tough stems discarded and leaves roughly chopped (5 cups)
- 1 bunch Swiss chard, stems removed, chopped, and reserved and leaves roughly chopped (1 cup stems; 5 1/2 cups leaves)
- Coarse salt
- 3/4 cup dry white wine
- 6 tablespoons unsalted butter, divided
- 2 large shallots, peeled, halved vertically, and thinly sliced crosswise (3/4 cup)
- 3 garlic cloves, minced (1 tablespoon)
- 5 ounces shelled chestnuts, roughly chopped (1 cup)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- Pinch of freshly grated nutmeg
- Pinch of red-pepper flakes
Wash all greens, and shake off excess (but not all) water. Heat a large saute pan over high heat, and add kale, collards, 1 teaspoon salt, and wine. Cover, and cook until greens wilt, about 2 minutes, turning occasionally. Reduce heat to medium, and cook, turning greens occasionally, until almost tender, about 15 minutes. Remove cover. Add chard leaves, and cook, turning with tongs, until wilted, about 3 minutes. Transfer greens to a bowl.
Add 4 tablespoons butter to pan, and melt over high heat. Add shallots, garlic, and chard stems, and saute until softened, about 3 minutes. Stir in chestnuts, and saute 1 minute. Return greens to pan, stirring to incorporate, and remove from heat.
Melt remaining 2 tablespoons butter in a saucepan over medium-high heat. Add flour, and whisk to incorporate. Slowly whisk in milk and cream, and bring to a simmer. Simmer, whisking constantly, until sauce thickens slightly and begins to coat the back of a spoon, about 2 minutes. Add nutmeg and red-pepper flakes. Season with salt.
Stir sauce into greens, and cook over medium heat until warmed through. If not serving immediately, let cool completely, then refrigerate. Reheat over low heat before serving.
This is one of the best cookbooks if you can find.
Gluten Free Macadamia Nut Stuffing (Modified)
1/4 cup turkey drippings
1/2 cup onions, chopped
3/4 cup celery, chopped
1/2 cup chanterelle mushrooms, sliced
4 cups of gluten free seasoned bread cubes
1 cup of macadamia nuts, chopped
1 cup of turkey stock, (you can use chicken stock if this is sans turkey)
1/2 tsp. of ground sage
1/2 tsp. Hawaii salt (Big Island Hawaiian Alaea (baked Hawaiian Clay) Sea Salt
1/2 tsp. white pepper
Saute mushrooms, onions and celery until tender crisp. Stir in bread crumbs and mac nuts. Add turkey (or chicken stock), beaten eggs, seasonings and fold thoroughly. Place in buttered pan and bake in a pre-heated 350 degree oven for 30 minutes until heated through. Serves 8.