792: A Chef’s Thanksgiving with Amy Thielen, Eric Ripert, and Pierre Thiam
Nov 15, 2024
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Guests Amy Thielen, Eric Ripert, and Pierre Thiam share tips on stress-free Thanksgiving hosting, cooking moist turkey, simple seafood dishes, West African flavors, and crispy roasted Brussel sprouts. They discuss their books, including Thielen's Company, Ripert's Seafood Simple, and Thiam's Simply West African. They provide techniques for cooking salmon gently, creating reimagined Thanksgiving side dishes, and incorporating unique flavors like palm oil and collard greens.
Amy Thielen shares tips on keeping Thanksgiving stress-free and enjoyable, including her alternative to mashed potatoes, Fun House Baked Potatoes.
Chef Pierre Thiam brings West African flavors to Thanksgiving with reimagined side dish options like Coconut Collard Greens with Butternut Squash.
Deep dives
Coconut Braised Collard Greens with Butternut Squash
Coconut braised collard greens with butternut squash is a delicious and healthy dish that combines the earthy flavors of collard greens with the sweet creaminess of butternut squash. The collard greens are cooked separately until tender and then sautéed with onions, garlic, and ginger in coconut milk. Cubed butternut squash is added to the mixture and cooked until soft. The dish is seasoned with turmeric, lemon juice, and optional cayenne pepper for some heat. It can be served as a side dish or a vegetarian main course option for Thanksgiving.
Crispy Roasted Brussels Sprouts with Harissa Glaze
Crispy roasted Brussels sprouts with harissa glaze is a flavorful twist on a classic Thanksgiving vegetable side dish. The Brussels sprouts are halved and roasted until caramelized and crispy. Meanwhile, a sweet and spicy harissa glaze is prepared by sautéing garlic in oil, then adding honey, harissa paste, and lemon juice. The roasted Brussels sprouts are tossed in the glaze until coated, resulting in a smoky, tangy, and slightly spicy flavor. This dish adds a burst of unique and bold flavors to the Thanksgiving table.
This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around “turkey secrets,” talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes, a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash. His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen.