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World-renowned chef Daniel Boulud is busy preparing to serve Thanksgiving at his elegant fine-dining restaurants in New York City.
Here, the Michelin-starred chef of Le Pavillon and Cafe Boulud shares his three top tips for Americans preparing the feast at home for friends and family.
Boulud, chairman of Citymeals on Wheels, which provides homebound seniors with nutritious meals, also shares his personal favorite Thanksgiving dish.
Originally from France, Boulud arrived in New York City in 1982 and has since become a mainstay of the culinary scene.
Boulud also has restaurants in Canada, Dubai, Singapore and the Bahamas, and recently launched his own catering company Cuisine Boulud for large events or intimate dinner parties.
1. Brine your turkey
Daniel Boulud serves Turkey at his Michelin-starred restaurant Le Pavillon in New York City
Brine your turkey to keep it extra moist and perfectly seasoned. I do a 10 percent salt brine with 2 percent honey or sugar, for about 10 minutes per pound.
After brining, leave the turkey uncovered in the refrigerator overnight before cooking it, for extra crispy skin.
2. Choose the right wine
Boulud and his team at Le Pavillon are preparing for an elaborate Thanksgiving feast
Pair your turkey with a Beaujolais Nouveau, a special wine available around the holidays.
Come to Le Pavillon, where you can try this perfect combination for Thanksgiving, or at one of our restaurants in New York City.
3. Raise your sides
Give your taste a boost by adding some small ingredients to the classic preparations.
For example, I always infuse my gravy with sage, add cornbread and sausage to a classic stuffing, and add a little citrus and banana to my sweet potato puree for a je ne sais quoi.
Boulud is co-chairman of Citymeals on Wheels, which focuses on homebound elderly people
Daniel’s favorite Thanksgiving dish: Pumpkin soup without cream
“This recipe is a staple of my Thanksgiving menu, it’s a tradition both at home and in each of my restaurants.”
Yield
Servings: 8
Ingredients
2 tablespoons unsalted butter or olive oil
2 medium leeks, white and light green parts only, trimmed, finely chopped, well washed and drained
2 stalks celery, cleaned
1 medium onion, peeled and finely chopped
Bag: 2 sprigs of flat-leaf parsley, 1 sprig of sage, 1 clove of garlic (tied in cheesecloth)
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
Salt and freshly ground pepper
2 pounds pumpkin, peeled, seeded, cut into 1/2-inch cubes
10 cups (2 1/2 liters) unsalted chicken or vegetable stock
3/4 cup coconut milk
Method
1. Heat the butter in a stock pot over medium heat and add the leek, onion, celery, cheesecloth bag and herbs; season with salt and pepper. Cook, stirring frequently, about 7 to 8 minutes, until the vegetables are translucent and soft, but not brown. Add the pumpkin, cook for another 5 minutes and then add the chicken stock and coconut milk. Bring to the boil, reduce heat and simmer for 30 minutes.
2. Discard the bag and place the soup in a blender. Puree until smooth; season with salt and pepper if necessary. Pour the soup through a fine-mesh sieve and let cool. Cover with plastic wrap and refrigerate until needed. Before serving, bring the soup to the boil, adjust the consistency with water or stock and taste if necessary. (Soup can be made a day in advance and refrigerated overnight.)
To serve:
Spoon the hot soup into 8 warm serving bowls. I suggest serving this with marshmallows, rye bread croutons, roasted pumpkin seeds, or fried sage leaves.