Archive for the 'Thanksgiving' Category

Thanksgiving at Bouchon – Los Angeles (Beverly Hills)

Thanksgiving 2015 at Bouchon - Beverly Hills

We spent Thanksgiving out on the town for the second year running. Last year, The Astronomer and I slummed it at House of Pies in Los Feliz because June was stuck in the NICU. This year, we wined and dined at Bouchon in Beverly Hills. What a difference a year makes!


I’ve wanted to experience Thanksgiving at Bouchon ever since reading about Thomas Keller’s Thanksgiving Feast in Saveur last year. I made sure to make reservations early, because even at $80 a head and with a limited menu, the holiday gets booked up quickly. 

Thanksgiving 2015 at Bouchon - Beverly Hills

Everyone at the table, especially June, loved the fantastic pain d’epi to start. The perfectly spreadable butter made every bite even better.

Continue reading ‘Thanksgiving at Bouchon – Los Angeles (Beverly Hills)’

House of Pies – Los Angeles (Los Feliz)

House Of Pies - Los Feliz - Los Angeles

Traditionally during Thanksgiving, The Astronomer and I drive to San Diego to feast with family. This year we spent the holiday in L.A. due to our little one being stuck in the NICU. After failing to score a reservation at Bouchon, our first choice, we opted for a Turkey Day celebration at House of Pies since it was located around the corner from the hospital. Plus, I’ve always been a little curious about the place.

House Of Pies - Los Feliz - Los Angeles

Opened in 1969, House of Pies is a family owned and operated Los Feliz institution. There was a serious line snaking out the restaurant’s door when The Astronomer and I arrived, but thankfully it was for folks picking up pies to go and not for those dining in. We were seated right away at a table by the window in the less-charming-and-cozy-than-anticipated dining room.

House Of Pies - Los Feliz - Los Angeles

All of House of Pie’s “Dinners” include a choice of soup or salad to start. I chose the salad with Thousand Island dressing. While the leafy greens were mostly limp, the possibly-house-made dressing had some zip!

Continue reading ‘House of Pies – Los Angeles (Los Feliz)’

Cranberry-Apple Relish with Ginger and Chilies

Cranberry-Apple Relish with Ginger and Serrano

Traditional cranberry sauce is too sweet for the Vietnamese palate, which explains why I’ve been making and eating the fluorescent-hued condiment solo on every Thanksgiving in recent memory. A few of my cousins request a small serving out of curiosity, while an aunt or two might give it a try in the name of antioxidants, but no one really likes the chunky, fruity stuff but me. And I’m cool with that because I eat leftover cranberry sauce for fun and by the spoonful.

When I saw this recipe for cranberry-apple relish in last week’s New York Times article “Complements for the Chef” by David Tanis, I was immediately intrigued by the list of ingredients. Instead of the usual combination of simple syrup and cranberries, this one called for cider vinegar and apples with ginger, Serrano chili, and cayenne pepper flourishes. While straight up sweetness does not speak to my family, I am hoping that this tangy and spicy number with a hit of jammy-ness might do the trick.

With the assistance of my math whiz Astronomer, I adjusted the proportions from the original recipe to use an entire standard bag of cranberries (12 ounces). The recipe below reflects these changes. Other than that minor tweak and leaving the skins on the apples, this recipe is great as is. The relish’s flavors are fresh yet familiar, while the combination of chilies, ginger, and cayenne packs some real heat.

If I know my family as well as I think I do, it’s quite likely that even with this new recipe, I’ll still be the lone cranberry sauce eater at the table. And I’m cool with that because I eat leftover cranberry sauce for fun and by the spoonful. Happy Thanksgiving!

  • 3/4 cup sugar
  • 3 tablespoons cider vinegar
  • 3/4 teaspoon salt
  • 1 to 1 1/4 pounds tart, crisp apples cut in 1/2-inch chunks
  • 12 ounces cranberries
  • 2 1/3 teaspoon grated fresh ginger
  • 1 1/2 teaspoons finely chopped jalapeño or Serrano chili
  • Pinch cayenne pepper

Cranberry-Apple Relish with Ginger and Serrano

Begin by chopping the apples, grating the ginger, and mincing the chili.

Cranberry-Apple Relish with Ginger and Serrano

Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.

Continue reading ‘Cranberry-Apple Relish with Ginger and Chilies’

Turkey Broth and Turkey Noodle Soup

Turkey Noodle Soup

After carving all of the meat from the soy-brined turkey, I didn’t think anything of chucking the carcass straight into the trash. However, as soon as the bones hit the liner, I instantly remembered that roasted bones equals kick ass broth, and immediately fished them out of the bin.

Since I had just spent the better part of the day cooking, I was glad to find a turkey broth recipe that was relatively hands-off and called for ingredients that I already had at home. Two hours of slow and low simmering extracted the turkey’s flavors into an all-purpose broth that eventually became the base for turkey noodle soup a few days later.

While I knew I would enjoy the turkey noodle soup, I wasn’t expecting to love it so much. Following many meals of turkey, stuffing, and cranberry sauce, the soup offered a light yet still very comforting change of pace. And of course, it made great use of the leftover turkey meat that we had in abundance.

I ate my bowls of turkey noodle with slices of avocado on top, which took the already standout dish to a whole new level. Why can’t all leftovers be this successful?

For turkey broth

  • 1 turkey carcass, cut into 4 or 5 pieces
  • 1 onion, chopped coarse
  • 1 carrot, peeled and chopped coarse
  • 1 rib celery, chopped coarse
  • 1 bay leaf
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 3 quarts water

For turkey noodle soup

  • 1 recipe turkey broth
  • 1 onion, minced
  • 2 carrots, peeled and sliced thin
  • 1 rib celery, sliced thin
  • Salt
  • 8 ounces noodles
  • 2 cups cooked turkey meat, shredded
  • 2 tablespoons minced fresh parsley
  • Pepper

Make turkey broth

Turkey Noodle Soup

Bring all of the ingredients to a simmer [when the liquid is at a gentle simmer, you see a few small bubbles breaking the surface every few seconds] in a large stockpot and cook for 2 hours, skimming off any fat or foam that rises to the surface.

Turkey Noodle Soup

Strain the broth through a large mesh strainer into a large container, removing any fat that rises to the surface as it cools. This broth can be cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months.

Continue reading ‘Turkey Broth and Turkey Noodle Soup’

Related Posts Plugin for WordPress, Blogger...