Thanksgiving Menu (The Basics)

 Claire's Thanksgiving Menu BASICS

My Mom's Roast Turkey

Herb and Shallot Stuffing

Make-Ahead Gravy

Cranberry Sauce

Spinach, Fennel, and Apple Salad with Cider Vinaigrette

Old-fashioned Carrot Salad

French Apple Tart

My Mom's Roast Turkey

Cranberry Sauce

Make-ahead Gravy

Spinach, Fennel, Apple, & Pecan Salad

Old Fashioned Carrot Salad

French Apple Tart

Herb & Shallot Stuffing (my favorite item on the Thanksgiving menu)

Cooking & Baking with my Goddaughter: Revisiting Favorites (Chicken Quesadillas)

What a special time I had with my goddaughter and we had so much fun!  We really packed a lot in over three days.  It was easy to get so much done because Sofi was so skilled and attentive.  Our only fail was attempting to make tortillas from scratch.  I was ready to give up waaaaay before Sofi.  She just wanted to "try one more time" .  Honestly, it's not easy to roll out the delicate dough.  Luckily we had purchased organic flour tortillas from the grocery (just in case) so we still made my "famous" quesadillas.  The key to the great taste is saute chicken in olive oil and then squeeze lime over cooked chicken when it comes out of the pan.  The other important step is the spread butter on outside (both sides) before placing onto hot pan - we used a large griddle pan.  THEN - squeeze more lime all over the outside of the cooked quesadilla right after is comes off the griddle.  

When I sent a family text to my kids to show them Sofi and I were making the quesadillas:

Oldest:  "Looks so good! YUM!"

Middle:  "All time Classic 💪"

Youngest:  "Yummyyy"

These are always a big hit and so easy.  I hope you make them for your family!  XO

This cheese is delicious!  Very nutty and melts beautifully.  We also used Sharp Cheddar by the same brand.  Sofi and I loved them both!

Claire's Famous Quesadillas

An all-time family and friend favorite recipe 

2 lbs thinly sliced boneless and skinless chicken breast

2 tablespoons olive oil or avocado oil (and more as needed for the pan)

Kosher salt and freshly ground black pepper to taste

16-18 (6-inch) flour tortillas (organic preferred!)

1 cup shredded Monterey Jack cheese

1 cup shredded Sharp Cheddar cheese

6-8 limes, quarted and ready to squeeze

kosher salt and freshly ground pepper

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First shred your cheeses and set aside.  Make sure to taste to see if you love the flavor.  See my recommendation above.

Heat large stainless-steel or cast-iron sauté pan over med heat and add olive oil or avocado oil to hot pan.  Place chicken slices in pan, season with kosher salt and freshly ground pepper, and cook about 3 minutes per side until cooked through. (don't crowd pieces in pan- use two pans or do several batches if needed).   Remove cooked chicken to a large plate or platter and squeeze fresh lime juice over each piece.  Slice chicken into 1-inch pieces or as thin as you like.

 Lay the tortillas out onto clean kitchen counter.   Add a small handful of cheese (a bit of each type) to each tortilla then top with a few slices of chicken.  Fold each tortillas in half over the filling and press down.  Use a good butter (from grass-fed cows) and spread a few teaspoons on each quesadilla.

 Heat cast-iron pan or large griddle over medium heat.  Lay quesadillas, buttered side down on griddle pan.  While the first side is cooking add butter to the second side.... you can butter both sides before you lay them on pan but I usually just add butter to the other side while the first side is cooking.  

Flip quesadillas over after a few minutes - make sure the side is deep golden brown and the do the same to the second side.  Remove finished quesadillas to platter or cutting board and squeeze lime all over the outside of quesadilla.  

 Slice each quesadilla into thirds and serve with sour cream and cilantro and Tomatillo Salsa!!!!

Our attempt at homemade tortillas ; )

Sofi doing her excellent work squeezing the fresh lime over quesadillas.

We also made this easy Tomatillo Salsa.  Perfect with the quesadillas!
Tomatillo Salsa Recipe

Matching aprons - OF COURSE!

For Sofi: Cooking & Baking Lessons

Sofi is my grandniece and goddaughter.  I am so excited to be spending the next few days in the kitchen with her.  Precious time with this very special little girl.  

I have the lesson plan on our chalkboard.   More technique will be taught than just what I have put up on the board.  I will talk about what type of flour is best, how to properly wash fresh berries, and I will discuss pans, pan preparation, and offset spatulas - (and more)!

Blueberry muffin recipe below - forever to be known as  Sofi's Blueberry Muffins.

Here are the other recipe links:  Granola, Blackberry Buttermilk Cake

I love you, Sofi.  These next three days are just for you! XOXO

 

Sofi's Blueberry Muffins  

(adapted slightly from Sara Moulten Cooks at Home)

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4 Tablespoons unsalted butter, at room temp, (plus more for buttering muffin tin)

¾ cup sugar

¾ cup whole milk (preferably grass-fed)

1 large egg

1¾ cups flour (plus 1 Tablespoon for prepping blueberries)

2 ½ teaspoons baking powder

 ½ teaspoon kosher sea salt

1 cup frozen wild blueberries (organic preferred)

Preheat oven to 400 degrees.  Butter a 12-cup muffin tin.  

In a large bowl, mix sugar and butter together until well combined. (can be done by hand with a large spoon or in a mixer).   Add milk and egg and mix together with butter sugar mixture.  Sift flour, soda, and salt onto a piece of parchment or wax paper.  Add sifted ingredients to the batter and mix briefly, until just combined.  Mix remaining 1 Tablespoon of flour with the wild blueberries to coat the berries --add to the batter and fold in using a spatula.  Place batter into tins using a scoop or spoon --only fill each cup about 3/4 full.  Bake for 15-18 minutes.  Remove and let cool on rack for 5 minutes then, using a little spatula or butter knife release muffins and serve!

Lebanese Lentil Soup

 

This soup is so comforting with delicious flavors and textures.  AND sooooo easy!  The recipe comes from Maureen Abood.  Her website, cookbook, spices and other pantry items are excellent!  My friend Brooke recommended her to me a few years ago and I was hooked.  Her cookbook is filled with many of her cherished family recipes and it is also a beautiful cookbook.  I have ordered many spices, lebanese olive oils, and bulger from her shop.  I especially love her mint salt and shawarma spices.  

I also think about my dear friend Amal everytime I cook or bake a Lebanese dish.  Brooke & Amal and I became fast friends when we were volunteering at our daughters' school.  They are very very special women.  So glad we met! Love you Amal and Brooke! XOXOXO

Lebanese Lentil Soup recipe slightly adapted from Maureen Abood

2 tablespoons extra virgin olive oil

2 cups finely diced yellow onion

2 teaspoons kosher salt

2 cloves garlic chopped

1/2 cup brown lentils

½ teaspoon freshly ground black pepper

½ teaspoon ground coriander

4 cups water or vegetable stock or chicken broth (or a mixture of water & broth)

1 cup swiss chard or spinach, chopped

1/2 cup cilantro chopped

2 tablespoons lemon juice freshly squeezed

(Maureen adds egg fettucini to the soup - I served it over leftover jasmine rice.)

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Put a 3-quart pot over medium heat – add olive oil to the pot then add chopped onions & garlic and 1 teaspoon of salt.  Sauté until the onions are very soft and picking up color, about 5 minutes. Stirrring to make sure garlic does not burn on the bottom of pan.

Add the lentils, 1 teaspoon of salt, coriander, and pepper. Stir to combine. Add the 4 cups water (or veggie broth, chix broth, or a mix of broth & water) and increase the heat. Bring to a boil, then reduce the heat to medium low and simmer until the lentils and pasta are tender, with lid ajar, about 15 minutes.  Add the swiss shard and the cilantro and stir in.

Stir in the fresh lemon juice and taste and adjust seasoning, if needed.

Ladle into soup bowls, top each with chopped cilantro and extra squeeze of lemon.

I had about 1 1/2 cups of homemade chicken broth in the freezer so I mixed with 2 1/2 cups water!

Fish Chowder

This fish chowder recipe is excellent!  The recipe comes from the Chef Marguerite Bottorf of the Kennedy Center's Roof Terrace Restaurant.  I watched her make it on the PBS show Signature Dish. Watch her make it by clicking on link above to view the 4 minute clip. I adapted the recipe because no quantities were given but it turned out great because of the ingredient list and chopping the veggies to similar size small 1/2inch cubes.    A very special chowder and a new favorite for sure. ; )

Fish Chowder - adapted from recipe by Marguerite Bottorf

3-4 slices of smoked bacon, chopped

1 medium onion, chopped fine

1 lb yukon gold potatoes, sliced and chopped into 1/2 inch cubes

2 leeks, chopped 

2 carrots, chopped

1 fennel bulb, chopped

1 Tablespoon flour

1 generous tablespoon butter (softened)

2 bay leaves

1 cup corn (half white, half yellow) - I used frozen

1 cup fish or seafood stock (heated)

1 cup half-n-half OR heavy cream (3/4 cu of heavy and 1/4 cup half-n-half)

1 cup boiling water

1 to 1 1/2 lbs or cod, haddock or rockfish

Freshly ground Pepper 

fresh herbs (optional)

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In a small bowl combine softened butter and flour to make the roux - set aside.

Preheat medium sauce pan on medium heat.  I used an enameled cast iron.

Saute bacon until all fat is rendered and remove crispy bacon pieces to a plate and set aside.

Add chopped onion to the leftover bacon fat in pan and saute until onion is soft about 2-3 minutes.

Add carrot, fennel, leeks, and corn to the onions and saute for a few minutes.  Add the roux and mix into the veggies. Also add in the bay leaves and crispy bacon (reserve a little bacon to garnish).

Add the fish stock and water, and stir to incorporate the roux into the stock. Turn heat down to simmer and add in  the half-n-half.  Add the fish (fish does not need to be chopped, it will break down as it cooks).  Submerge fish in the liquid, cover pan and simmer for 10-20 minutes. Remove lid and use a spoon to break up the fish into smaller bite-size chunks or leave as big chunks - your preference.

I usually cook a lot of bacon at the beginning of the week and store crispy slices in fridge.  It is ready to add to my morning omelet and as topping on soups and salads. ; D