As you're thinking about this year's Thanksgiving menu, you might be feeling a bit bored. Green bean casserole? Been there. Turkey and stuffing? Meh. Pumpkin pie? Cliché.
We were looking for a little Thanksgiving inspiration, so we reached out to culinary legend Patricia Wells. The veteran restaurant critic and cookbook author has been teaching French cooking for nearly two decades in Paris and Provence.
Wells gave NPR's Rachel Martin some suggestions on how to put a French twist on this very American holiday. These dishes are from The French Kitchen Cookbook, Wells' latest collection of recipes and chef's tips.
Spicy Thai Pumpkin Soup with Crab And Cilantro
In lieu of pumpkin pie, try this soup, ripe with flavors of citrus, ginger and coconut.
8 servings
Equipment: A blender or a food processor; 8 warmed, shallow soup bowls.
3 shallots, peeled and finely minced
2 tablespoons Thai yellow curry paste, preferably organic
3 tablespoons grated fresh ginger
1 pound (500 g) pumpkin or butternut squash, cubed (or 2 cups; 500 ml canned pumpkin puree)
One 28-ounce (765 g) can peeled Italian plum tomatoes in juice
3 cups (750 ml) Homemade Vegetable Stock or Homemade Chicken Stock
1 cup (250 ml) coconut juice, preferably organic
2 tablespoons freshly squeezed lime or lemon juice
1 tablespoon Vietnamese fish sauce, preferably Red Boat brand
7 ounces (200 g) fresh crabmeat
Fresh cilantro leaves, for garnish
Make-ahead note: Complete the recipe through step 2. Store in an airtight container in the refrigerator for up to 3 days. Complete at serving time.
Seared Duck Breast with Fresh Figs and Black Currant Sauce
Duck makes a rich, juicy alternative to turkey.
4 servings
Equipment: A warmed platter; 4 warmed dinner plates.
16 fresh figs
2 fatted duck breasts ( magret), each about 1 pound (500 g)
Fine sea salt
Coarse, freshly ground black pepper
1/2 cup (125 ml) best-quality balsamic vinegar
1 cup (250 ml) crème de cassis (black currant liqueur) or black currant juice
Wine suggestion: Almost any good southern Rhône red would be perfect here. Cassis is an overriding flavor in the wines of the region; try the Côtes-du-Rhône-Villages Cairanne from the Domaine de l'Oratoire Saint Martin, the Réserve des Seigneurs, loaded with the spice of red and black currants as well as kirsch.
Variation: Substitute cherries for the figs and cherry eau-de-vie for the crème de cassis.
Smashed Potatoes
This cross between mashed potatoes and potato pancakes is particularly appropriate this year, as Thanksgiving coincides with the first day of Hanukkah.
4 servings
Equipment: A steamer.
1 pound (500 g) firm, yellow-fleshed potatoes, such Yukon Gold (each about 4 ounces; 125 g), scrubbed but not peeled, halved lengthwise
5 plump, moist garlic cloves, peeled, halved, and green germ removed
4 large fresh summer savory or thyme sprigs
2 fennel frond sprigs
2 tablespoons duck fat or unsalted butter
Fleur de sel
Coarse, freshly ground black pepper
Intense Chocolate Custards with Nibs
Chocolate isn't a traditional flavor for Thanksgiving desserts, and that's a real shame. This dessert is so deeply chocolatey, a very small serving will satisfy even the most committed chocoholic.
8 servings
Equipment: A double boiler; a baster; eight 1/4-cup (65 ml) vodka or shot glasses.
5 ounces (150 g) bittersweet chocolate, such as Valrhona Guanaja 70 percent
3/4 cup (185 ml) light cream or half-and-half
2 tablespoons (30 g) unsalted butter
Fleur de sel
About 1 tablespoon chocolate nibs (see Note)
Make-ahead note: The custards can be prepared up to 3 days in advance, covered, and refrigerated.
Note: What are nibs? Chocolate nibs are pieces of cacao beans that have been roasted and hulled. Nibs taste faintly similar to roasted coffee beans. They have a great crunch, a slightly nutty flavor, and a pleasant touch of bitterness.
Wine suggestion: I love to serve this treat with the chocolate-friendly, sweet Banyuls reserve wine from Domaine La Tour Vieille in the Languedoc. With its touch of spice, hint of chocolate, and overtones of raspberry, what could be a finer partner for a chocolate dessert?
Recipes from The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence by Patricia Wells. Copyright 2013 by Patricia Wells Ltd. Excerpted by permission of Harper Collins.
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