Chef Alex Guarnaschelli's Thanksgiving Tips
Once Halloween ends and the holiday season kicks in, the days start flying by. I can't believe next week is Thanksgiving *already*. While I won't be cooking anything this year (at least, not to my knowledge—last I heard, there was talk of going out to a restaurant, which should be interesting), I'm still gearing up for lots of eating and drinking. But I'm guessing most of you are whipping up at least a dish or two for the holiday, if not the whole feast. Nervous about the big day? I've asked chef Alex Guarnaschelli, host of the Food Network show Alex's Day Off (as well as a regular judge on one of my favorite shows, Chopped), to share some of her Thanksgiving tips and tricks.
What advice would you give to someone feeling overwhelmed by Thanksgiving?
Alex Guarnaschelli: Take the meal in stages and don't feel engulfed by the thought of having to make the whole meal in one sitting! Make a few things in advance; leave room for your turkey to cook in your oven. Make some stovetop side dishes to relieve the stress of overloading the oven. Think like Coco Chanel. She would get dressed and, just before leaving the house, would remove one item from her outfit (a bracelet, a scarf). Make your menu and remove 1 or 2 things before shopping and cooking.
Is there a must-have dish you serve every year for Thanksgiving?
AG: My mom's sugar cranberry pie. It has the most amazing texture, I had to make it on my show. It's unique to my family and childhood. It's also such a nice, tart finish to a huge meal. [See below for the recipe.]
What's your essential Thanksgiving tool?
AG: A roasting pan that is large enough to hold the turkey comfortably. Once the turkey is in the oven, the rest of the meal will come together because you won't be worrying about the main event.
What's a foolproof way to ensure your turkey doesn't dry out? Does basting help?
AG: I like to put a butter-soaked cheesecloth layer over the white meat and remove it for the last part of the cooking. Another good way to protect the turkey meat is to add some stock to the bottom of the roasting pan to create steam and prevent scorching or over-browning. Basting also helps. Very old-school, and I am a firm believer it helps.
What's your favorite thing to do with leftovers?
AG: I love a multi-layered sandwich. I also love to layer the meat and stuffing on the bottom with the mashed potatoes and some grated Parmesan cheese on top. Bake until hot and serve.
Do you have any shortcuts or time-saving tricks to streamline prepping and cooking the big meal?
AG: Serve some sides that you can make well in advance so the big day is not cooking overload for you. My mom always makes the pies in advance as well. Another big time-saver? Wake up by setting the table and organizing the house. That way, when you start cooking, you know everything else is ready!
Sugar-Cranberry Pie
Courtesy of Alex Guarnaschelli
Serves 8
For the crust:
5 cups all-purpose flour
2 teaspoons granulated sugar
2 teaspoons salt
2 cups shortening
2 sticks unsalted butter plus 1 tablespoon for greasing the baking pan
2/3 cup plus 2 tablespoons ice water
Flour for rolling the crust
1. To prep: Grease a pie tin with 1 tablespoon of butter. Clear and clean off a large, flat surface. Lightly flour the area.
2. Make your dough: Combine the flour, sugar and salt in a metal bowl. Work the shortening and 2 sticks of the butter in with your fingers until the mixture is almost smooth. Add ice water and continue to mix with fingers.
3. Place dough on the floured surface and cut in half. Reserve second half. Using a rolling pin, roll out the first half until it is at least 4-5 inches wider than the pie tin. Gently place the dough into the pie tin, and press into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
4. Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.
For the filling:
1 tablespoon butter
4 Anjou or Bosc Pears, peeled and diced into small cubes
1 1/2 cups granulated sugar
1 vanilla bean, split
3 whole cloves
1 teaspoon fresh lemon juice
1 teaspoon golden corn syrup
1 tablespoon fresh orange zest
24 ounces fresh cranberries (from a bag)
1. Heat 1 tablespoon of butter in medium sauté pan. Add the pears and sauté 2 to 3 minutes. Add ½ cup sugar, 1 split vanilla bean, and cloves. Toss and remove from heat to cool.
2. Combine 1 cup sugar, lemon juice, 1 tablespoon corn syrup, and orange zest and mix. Add cranberries and toss to coat the fruit.
3. Heat a medium sauté pan and add the cranberry mixture. Sauté quickly, 1 to 2 minutes.
4. Combine pear mixture and cranberry mixture in a bowl and let cool.
To bake:
Filling (above)
Top and bottom pie crust
½ cup granulated sugar
2 teaspoons corn syrup
2 tablespoons orange juice
1. Preheat the oven to 425º Fahrenheit.
2. Pour the filling onto the bottom pie crust.
3. Remove the top crust from the refrigerator and "fold" it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
4. Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375º Fahrenheit. Cook for an additional 30 minutes.
5. While the pie is baking, combine sugar, corn syrup, and orange juice in a small sauce pan. Simmer gently and reduce until the consistency could coat the back of a spoon.
6. Open the oven door and slide the rack out slightly. Pour the mixture into the opening at the top of the pie. Lower the oven temperature to 325º Fahrenheit and cook for an additional 10 minutes.
7. Remove from the oven and allow to cool. Serve with ice cream, if desired.
(image: Bill Durgin)
