A Top Chef Thanksgiving
Check out the following recipes to cook Thanksgiving like a Top Chef contestant Jeffrey Jew!
Photo Credit: Bravo
Roast Turkey with Chestnut Stuffing
During the autumn season in Italy, turkey is often deliciously paired with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World, and once domesticated, returned there to breed as the classic festive bird. It also became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was expedient to put the two together in another happy marriage of New and Old World.
Get the Recipe: Roast Turkey with Chestnut Stuffing
Roast Duck with Dried Cherry Sauce
Tired of the same old turkey on the holiday table? This could be the year to switch to duck. It's easy to cook and practically impossible to dry out”it stays moist and reheats well. Almost all the fat is under the skin and drips off during cooking. We serve the duck with an incredibly rich-tasting gravy, adding port and dried fruit to a giblet stock for sophistication in seconds.
Get the Recipe: Roast Duck with Dried Cherry Sauce
Cider-Glazed Roots with Cinnamon Walnuts
Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your Thanksgiving celebration. If you include red beets, the whole dish will take on a gorgeous ruby hue.
Get the Recipe: Cider-Glazed Roots with Cinnamon Walnuts
Pear, Prosciutto & Hazelnut Stuffing
Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat.
Get the Recipe: Pear, Prosciutto & Hazelnut Stuffing
Pumpkin Pie with Rum
Dark molasses and dark rum put this pumpkin pie a cut above all the rest. Don't use pumpkin-pie mix--buy canned pumpkin without added spices. If you don't have a 9-inch, deep-dish pie pan, use a standard 9-inch pie pan and bake the extra filling in a custard cup.
Get the Recipe: Pumpkin Pie with Rum
Kitchen Daily had a chance to talk to recently-eliminated Top Chef contestant Jeffrey Jew today. While his time on Bravo's Top Chef came to a close on last night's episode, we got him to dish on his best advice for everyday chefs, the one ingredient he can't live without and what he's cooking for Thanksgiving next week.
First of all, we wanted to know what it was like to cook in the Top Chef kitchen. Jeffrey said, "Overall, my experience on the show was all positive." However, he did admit that being in the Top Chef kitchen was a lot of pressure and took him out of his comfort zone. "It's called the top chef kitchen for a reason."
Jeffrey told us that the biggest mistake most people make in the kitchen is "following the recipes to a T, except when baking. Baking is such a scientific thing, you should always follow the recipes." For cooking, however, Jeffrey advised that chefs should "let loose and follow your imagination when following a recipe." He believes that thinking outside the box will help people have more fun with cooking.
We couldn't wait to find out what one ingredient this 35-year-old chef can't live without. The answer? Jeffrey loves hot food. And he loves cooking with Cholula hot sauce!
Our last question for chef Jeffrey Jew? His Thanksgiving plans, of course! We found out that Jeffrey does a three-course menu for about 30 of his family members and friends every year, and while he hasn't gone shopping for any of the ingredients yet, he has a good idea of what he'll serve. He's been doing this Thanksgiving dinner for the past five or six years.
Want to know what an experienced chef cooks for a traditional Thanksgiving dinner? He's planning on root vegetables, roast turkey, roast duck, stuffing and his mom's delicious rum cake.
Check out the slideshow above to find similar recipes you can make for your own Thanksgiving feast.