Thanksgiving Recipes

Vegetarian Shepherd's Pie (Hachis Parmentier Vegetarien) Recipe

Vegetarian Shepherd's Pie (Hachis Parmentier Vegetarien)

05.16.09 by Jackie

Lulu, my husband, loves French food. Unfortunately, French cuisine does not have a lot of vegetarian options. So I decided to make a vegetarian version of one of the classics of French cuisine.

Scottish folks may claim Shepherd's Pie as their own invention, but it it is an unambiguously French version of the dish that was created for Louis XVI by the proprietor of an apothecary, named Parmentier. Louis the XVI was so taken with the dish that it became a royal staple.

The main differences between the Scottish and the French dishes are that in Scotland, contains a vegetable medley and is made with stewed mutton, in  the French version, there are no other vegetables besides potatoes and the meat of choice is ground beef, not mutton.


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A Brace of American Birds (Pheasant and Duck) Recipe

A Brace of American Birds (Pheasant and Duck)

01.19.09 by Jackie

This is meal fit for a President. Or two. A brace of pheasant and duck was the main course at Abraham Lincoln's Inaugural Dinner and will again be featured at President-Elect Barack Obama's Inauguration. Pheasant is no longer commonly available but I finally was able to get some at Whole Foods.


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Cranberry Apple Cinnamon Sponge Cake Recipe

Cranberry Apple Cinnamon Sponge Cake

01.18.09 by Jackie

The light, moist sponge cake perfectly balances the decadence of the whipping cream.  And the All-American combination of cinnamon, apples and cranberries helps make this dessert just a little less sinful. It will disappear quick from your dinner table!


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Molasses Roasted Yams and Sweet Potatoes Medley Recipe

Molasses Roasted Yams and Sweet Potatoes Medley

01.17.09 by Jackie

You can never go wrong with roasted sweet potatoes and yams. I like to make a medley of the two. Sweet potatoes are different than yams and each brings a different flavor and level of sweetness. This recipe is ultra simple, so it'll give you extra time to focus on other dishes for your meal.


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Mon Poulet Roti (Roast Chicken wih a citrus butter marinade) Recipe

Mon Poulet Roti (Roast Chicken wih a citrus butter marinade)

01.05.09 by Jackie

This recipe is in honor of my mom, who would serve "un poulet rôti" every week when I was growing up. My dad was all for the breast and neck, my mom for the wings, my little brother and big sister and I were all crazy about the thighs and the most succulent part: the "soliles" - in English it is referred to as the "oyster" of the chicken. It's the little oval pieces of dark meat next to the thighs that you can find on each side of the carcass.

To make this recipe, I've combined the tips and secrets from all the mamas that I know.  Regardless of which part of the chicken is your favorite, you are guaranteed to produce a moist, crispy-skinned chicken.  It takes time to prepare, but the results are well worth the wait. The chicken may look fantastic, but I guarantee that by the end of the meal you'll have rolled up your sleeves and will be sucking every last drop of goodness from the leftover bones. Vegetarians, avert your eyes!


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