Thanksgiving menu: B.C. chefs dish on their favourite holiday meals - main dishes menu restaurant

B. C.
Chefs cook on their favorite Thanksgiving recipes.
Thanksgiving is a day to celebrate all the people, all the places and all the things we thank.
Of course, there are meals.
These days, happy holidays become more filling. yourself-until-you-can-barely-
We should not respect the ancestors of our country, nor should we celebrate the harvest.
We're not complaining. (
Pumpkin pie! )
The heart is full of motivation, not staying in time --tested turkey-and-
On Thanksgiving Day, we were all used to gobbling, and we wanted to mix up the idea of the meal.
So, we asked a few B. C.
Chefs cook out the details of their favorite Thanksgiving dishes, each offering a whole new experience of classic festive cuisine.
From wild European to pecans
Even pasta (yum! )—
This is what they have come up.
Carmen Ingham, executive chef at Villa Eyrie ResortWhy's Villa summit restaurant: "I 've always loved the delicious spaghetti carbonara.
The classic combination of pancetta, pecorino, egg yolk and black pepper is especially satisfactory as temperatures drop and days get shorter.
Since pancetta is often referred to as the Italian version of bacon, it works seamlessly with Brussels sprouts, which is essential for Thanksgiving.
The recipe actually replaces pasta with Brussels sprouts, suggesting that carbonara is more of a technique than the dish itself.
The most popular Thanksgiving memory: "Last Thanksgiving was the first time my wife and I hosted our family at our house.
When my daughter ran around the restaurant and climbed under the table, she saw the joy in her eyes, and now is the memory I will always be grateful.
Ingredients: 1 pound Brussels bean sprouts, 6 ounces of pan Chita removed from the stem, cut into 1/4 "batons2 scallions, peeled, thin sliced 1 cup finely ground pecorino roman1 cup chicken or vegetable 2 egg yolks 1 teaspoon freshly ground black pepper 1 tablespoon salt free butter 1 tablespoon extra virgin pressed Brussels bean sprouts cut into two by stem half.
Cook in light salt water for 1 minute until they start to soften.
Take them out of boiling water and put them in the ice bath immediately until they are completely cooled.
Remove them from the ice bath and leave them on the kitchen towel to dry.
Place the olive oil and the panchetta in a large pan and cook with medium fire until the panchetta becomes even Brown.
Add scallions and black pepper to the pan and cook until the onion is soft.
Add Brussels sprouts and stir-fry until caramel is started.
Add butter and pecorino to the pan, stir frequently and melt the cheese.
When the cheese melts, almost all the stock is reduced, light up Brussels sprouts and take the pot out of the heat.
Before adding the egg yolk, let the pot cool for 1 minute, quickly stir, and gently cook the egg without allowing it to set.
Season with Jewish salt if necessary and eat it immediately.
There are four side dishes.
Lukas Gurnee, executive chef from Sonora ResortWhy, I chose this dish: "For myself, thanksgiving is my mother, my father, my sister and I have the opportunity to enjoy with another autumn which is usually the West Coast.
It rained slightly and the beautiful colors began to form throughout the trees.
The taste was so unique and fresh.
We always go hiking in the forest to see what kind of wild mushrooms are beginning to appear.
I always remember when I got home my parents would go through the fridge and see what soup was around.
Soup can be made for me anything, if it's done well.
Remember what is the season and what will enhance the texture of your soup.
The soup I choose is not something we drink a lot, and even if I remember being a family, we don't drink it.
However, these wonderful memories, while exploring the unforgettable West Coast Forest, share the time with my family and after being able to enjoy a bowl of warm and comfortable soup, reflect on why this dish is chosen
My most memorable Thanksgiving memory should have been a few years ago.
It's a crazy end
The high season of Sonora.
I, chef Terry picol and our team prepared the most extravagant Thanksgiving dinner I 've ever had.
You name it, we have it!
Being able to sit down with the entire kitchen team, the morning and evening Brigade and all the restaurant staff and enjoy a few hours together is something I will never forget.
Never share any time with others or sit down as a team and don't think about anything other than enjoying each other's company and some carefully prepared food.
This is something that really brings me back and something that I will never forget.
In our industry, we spend more time with our colleagues than with our family.
After a crazy summer, being able to enjoy the meal and hours with everyone, the constant smile and smile is very special to me.
Ingredients: soup base: 4 lbs of European wind-proof grass, peeled and roughly chopped 2 lbs of local autumn apples, peeled and roughly chopped (
Lukas' favorite is honey chips or ambrosia)
1 pound green onion, peeled, approximately chopped celery, approximately chopped 3 oz garlic, approximately chopped 7 oz whole cream, 4 oz dry white wine, 2 oz butter, 7 oz
Seeds are scrapped)
1 bunch of thyme3 fresh bay leaves 2 lemon zest and juice to a delicious way: put your chopped European wind leaves, apples, celery, scallions and garlic in a large pan with your butter, sweat slowly under low heat.
It is good to leave the seed in the Apple, because it will bring natural flesh and body to your soup base.
Cover and stir every two minutes.
Putting a lid on it creates steam and prevents vegetables from burning and sticking to the bottom of the pan.
Scrape seeds from vanilla pods and add vegetables that are being cooked.
Take the vanilla pods, thyme and your bay leaves and wrap them up with the hemp thread of the butcher's to form a "Sachet ".
You can add the lemon peel at the same time, but you can save the lemon juice to sort it out.
Cover the lid again and cook 5-
After 10 minutes, your vegetables will become transparent.
When ready, bring your white wine and color your vegetables with this.
Cook it down with a lid until most of the liquid dissipate.
When ready, add your cream and vegetable reserves and cook for an hour or a half under extremely low heat.
Be sure to keep stirring while cooking so that the cream doesn't burn at the bottom.
It is very important to make sure you have a controlled low temperature.
During the cooking process, take out your "Sachet" and put it in a blender.
Depending on the size of the mixer, you may need to do it several times.
The texture of the soup should be very smooth and soft.
After that, pass the mixture through your chinois to prevent any thin pieces or debris from appearing in your final product.
Season the soup with salt and fresh lemon juice.
If the soup is too thick, add some vegetable soup or milk to ensure the consistency of the soup.
Cool the soup overnight and the second Angel was the best with it as I found the taste had a chance to relax and get together.
Again, be sure to constantly stir in low heat when heating, as you don't want the soup to stick to the bottom and burn.
You can cut the apples and the European wind-proof grass into small pieces.
If you want to add texture to the soup, just bake in the pan with butter and honey.
I also made this soup with crushed smoked almonds.
Spiced whole wheat crispy cake base: 1 cup AP flour 2 cups whole wheat flour 2 cups ground pecan cup ground butter 1/3 cup butter 1 teaspoon baking powder 1 teaspoon ground fennel seed 1 teaspoon groundfor egg wash)
Method: Pick up your food processor and add butter, buttermilk and ground cheese.
Mix until the mixture is mixed.
Now, add the rest of the ingredients while mixing everything together using the pulse settings.
Put it on your station and without working, cookie dough can gather everything together with your hands.
Place between 2 pieces of parchment paper and refrigerate 20-30 minutes.
When completely cooled, roll the cookie dough to-with a rolling pin-
Thickness 1 cm.
Refrigerate for another 15 minutes.
When completely cooled, you can cut the cookies into the shape and size you want.
Preheat the oven to 350 degrees F.
Put your pre-cut cookies on a paper tray with parchment paper.
Break your eggs and stir until smooth.
Use your pastry brush, cover each cookie with your egg liquid and sprinkle a little salt on it. Bake for 10-
15 minutes or until golden brown.
It depends on the size you cut them, and it will depend on how long or how long it will take to bake them.
When they are finished, place them on the cooling rack and provide the service after they are ready.
Six to eight.
Why did I choose this dish: "I have never celebrated Thanksgiving in France, but when I started this tradition with my friends in Canada, this is the dish they have been asking me to make and bring!
"Favorite Thanksgiving memories: when I was invited to have a Thanksgiving dinner with my friends, they didn't ask me to take the lead.
It was a day off for me!
Ingredients: 1 pound chicken liver 1 teaspoon chopped garlic1/8 pound butter 1 pound butter 2 oz cream salt 4 teaspoon melted duck method: melt 1/8 pound butter in a pan,
Add chicken liver and cook for 3 minutes.
Add port wine and cream and simmer for 2 minutes.
Pour the mixture into the mixer.
A little bit, add lb pound cold butter.
Pour 4 ramequins when the texture is smooth.
Refrigerate for an hour.
Add melted duck fat to the surface to cover and refrigerate for the night.
Enjoy a warm toast.
The reason I chose this dish is: "I am Ukrainian and my family always makes homemade food for special festivals, such as Thanksgiving, as I grow up.
My favorite Thanksgiving memory is: "This is my chance to cook with my two sons.
Ingredients: potato stuffing: 2.
5 lb russet potatoes, peeled and cut into half 200 ml dry condensed milk cottage cheese 50 ml chopped white onion60 ml butter for frying method: steamed potatoes to tender, mashed,
Melt 60 ml of butter in the pan, add chopped onions and cook until translucent4 minutes.
Pour salt, pepper and cheese into the potato mixture and mix well.
Let the mixture cool before filling the perogies.
Dough: 1200 ml universal flour350 ml warm water 5 ml salt1 egg, beaten120 ml vegetable oil Method: Place flour and salt in a vertical mixing bowl with paddle or dough hook attachment.
Add oil and eggs when the mixer is running low.
Slowly add water in a steady flow of water.
Mix until well combined.
The dough should stick a little bit if needed, add more flour or water.
Turn the dough over to the surface of the flour until it becomes soft and let the dough rest for 20 minutes.
The dough on the surface of the flour is 1/8 thick.
Circle with 3 sections. 5 —4 inch cutter.
Re-roll the remaining cuttings and cut the remaining circles.
To assemble perogies, place 10-
Fill 15 ml of potatoes in the center of the cut dough circle.
Gently wrap the dough around the filling, pinch the dough to seal and form a dump.
Make sure that the potato filling does not appear in the squeezed part of perogies as it is opened when boiling.
Boil a large pot of water and put it in batches.
When perogies floats on a paper pan lined with parchment with a slotted spoon.
Continue until all perogies are cooked, be sure to make sure there is space between them when placed on the sheets so they don't stick together.
Place perogies in a medium and low heat frying pan, add extra butter and fry until golden on both sides.
Match the side.
From: Betty Hong, chef at Beaucoup BakeryWhy, I chose this dish: "pecans and maple trees remind me of the fallen leaves in the brisk air.
It's not easy to find a pecan pie full of pecans and not too sweet, so I like to make it myself.
This version has real maple trees and loads roasted pecans.
For dinner parties like Thanksgiving, it's also easy to make and save.
I had a Thanksgiving dinner a few years ago and invited some friends.
I'm not usually a fan of Turkey but I'm a fan of Turkey
The worker advised me to buy a new one from a local poultry supplier.
This is the best turkey I 've ever had.
Juicy and tender.
My friend brought delicious food.
Dinner ends with classic homemade hot pumpkin pie and vanilla ice cream.
Ingredients: short crust pastry with egg tart shell cup butter, soft 1-
1/2 tablespoon warm milk 1 egg yolk 1 teaspoon salt 1 tablespoon sugar 2 cups all-
Filling: 2 cups and a half of pecans (
Bake on the 300 floor for 15 minutes, keep about 12 pieces to decorate the top and roughly chop the rest)
2 tablespoons of butter, 1 cup of soft packaged dark brown sugar 1/3 cup 1 tablespoon deep maple syrup 1 tablespoon bourbon (optional)
Tsp teaspoon cinnamon powder teaspoon nut 1 teaspoon salt1 teaspoon vanilla exact2 egg method: In the bowl of the Vertical mixer, Stir the butter at low speed with the paddle attachment.
Stir with warm milk and egg yolk.
Add sugar and salt and stir until smooth.
Finally, mix the flour into a soft dough. Avoid over-mixing.
Place the dough in the disc, wrap it in plastic, refrigerate it in the refrigerator for about 30 minutes, and roll.
Preheat the oven to 325 F.
On a slightly flour surface, roll the dough into 12 laps and arrange the dough on a 9 inch round egg tart with a removable bottom.
Dock the bottom with a fork.
Put the case in the refrigerator until it is strong.
Roll up the pieces of pastry dough, if you wish, cut out the shape of the leaves to decorate the top of the pie, set aside until ready for assembly.
Meanwhile, prepare the pecan filling.
In a small pot of medium heat, boil the sugar with maple syrup for about 3-
4 minutes until the sugar is dissolved (
Do not boil the mixture).
Take the pot off the fire;
Add bourbon, cinnamon, nutmeg, salt and vanilla extract and stir until mixed.
Finally stir in the egg, the mixture should be cohesive before use.
Assembly: take out the prepared egg tart shell and put it into the chopped nuts and pour it slowly into the syrup.
Make sure the syrup covers the nuts.
Finally, decorate the top of the pie with preserved pecans and leaves --outs.
Place the egg tarts on the biscuit paper, bake in the preheated oven for about 50 minutes, flip the egg tarts halfway until the edges of the egg tarts turn slightly yellow and the center is set.
Completely cool before serving. Makes one 9-
I chose this cocktail: "For me, this cocktail has all the flavors of Vancouver fall.
The taste of coffee and ginger is perfectly combined with the taste of vanilla in bourbon.
Favorite Thanksgiving memory: "Thanksgiving has always been a holiday for family and friends.
So my favorite memories usually start and end at a huge table, surrounded by people I care about most, and lots of delicious food.
My mom is a great cook!
Ingredients: 1 ounce of black wheat.
5 ounces Amaro Montenegro
5 oz Tim Hortons coffee syrup.
5 oz lime juice2 add water with ginger beer * coffee syrup * with 1: 1 sugar, add to the pan and simmer a little.
Add two tablespoons of Tim Hortons ground coffee and soak for 10 minutes.
Filter and refrigerate the mixture.
Method: Combine all the ingredients except ginger beer into a shake tank.
Shake 7-10 seconds.
Squeeze in the Collins glass on the broken ice and add ginger beer.