Sure, Thomas Keller will sous-vide a turkey for a magazine story. But if you go to his house for Thanksgiving, his table looks just like yours. \u201cThere\u2019s nothing you\u2019d get out of me that would be surprising or new,\u201d says the chef-owner of the French Laundry, Per Se, and Bouchon. \u201cIt\u2019s about tradition.\u201d For him, that means crudit\u00e9s, turkey with sage stuffing, green beans amandine, pearl onions (see below), and mashed potatoes. Okay, so the pumpkin pie is made with butternut squash, and everything is cooked in the French Laundry kitchen in just three hours. But even Keller can\u2019t escape a pitfall: \u201cSometimes the white meat is a little overcooked. But that\u2019s Thanksgiving! It\u2019s not necessarily about the food, is it?\u201d<\/p>\n
1<\/p>\n
PEARL JAM: \u201cFor my mother, creamed pearl onions were a big thing. Now it\u2019s the one Thanksgiving dish I can\u2019t live without.\u201d<\/p>\n
2<\/p>\n
FAMILY FIRST: \u201cI\u2019ve had some bad food Thanksgivings. But you know what? They were with wonderful people.\u201d<\/p>\n
3<\/p>\n
DEMOCRATIC PARTY: \u201cI don\u2019t judge: If guests want to put marshmallows on their sweet potatoes, have at it!\u201d<\/p>\n
4<\/p>\n
Mom’s Thanksgiving Creamed Pearl Onions
Ingredients:
2 cups peeled pearl onions
2 cups light chix stock
1\u00bd tsp sugar
\u00bd tsp Rosha salt
\u2154 cup cream
1 Tbsp. minced chives<\/p>\n
Combine onions, stock, sugar and salt in a medium sauce pot (8″).Simmer until all liquid has evaporated and onions are tender. Add cream and cook until thickened. Stir in chives and season!!<\/p>\n
(Credit: Photograph by Marcus Nilsson)<\/p>\n","protected":false},"excerpt":{"rendered":"
Sure, Thomas Keller will sous-vide a turkey for a magazine story. But if you go to his house for Thanksgiving, his table looks just like yours. \u201cThere\u2019s nothing you\u2019d get out of me that would be surprising or new,\u201d says the chef-owner of the French Laundry, Per Se, and Bouchon. \u201cIt\u2019s about tradition.\u201d For him,<\/p>\n","protected":false},"author":2,"featured_media":5292,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1443],"tags":[5827,323,102,5828,1454,5829],"class_list":["post-5291","post","type-post","status-publish","format-standard","has-post-thumbnail","category-thomas-keller","tag-back-of-the-napkin","tag-chefs","tag-people","tag-thanksgiving","tag-thomas-keller","tag-trends"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117205374402722988","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=5291"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/5291\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/5292"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=5291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=5291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=5291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}