I attended a cooking demo and dinner at the Fairway Market's Cafe on Broadway and 74th Street as Chef Mitchel London shared his recipes and secrets to cooking Thanksgiving dinner.
Prior to the cooking demo we were treated to a glass of wine and passed around hors d'eouvres of Fairway's smoked salmon (lox) on black bread. I actually did a tasting of various smoked salmons at Fairway and determined that their own brand was less salty and less expensive than the others.
Apple pie was the first item to work on. Why dessert to start? It was to be the finish for our dinner, so it had to be prepared perfectly and baked. His secrets on making a great apples pie? Don't use lard in the crust....butter is better. Don't buy a ready-made frozen crust. Cut the apples in thin slices.
Yes, there was a talk about how to cook a turkey and suggestions of what to use (including butter). Although it left the demo table, we were not sampling as it was not part of our final dinner.
Cranberry relish was next on the list. I will do my best to duplicate using oranges...although I believe it is the rind that is made use of. Passed around tastes of this was delightfully experienced.
When it comes to candied yams, Chef Mitchel believes in yams, vs sweet potatoes. Sugar and lots of butter. They were prepared in front of us, cooked up and got a sampling. OMG!
There were many questions from the attendees, all of which were answered.
I look forward to the next food demo. For Thanksgiving recipes, go to www.fairwaymarket.com
IT'S BEEN AWHILE BUT
1 month ago