So, I recently made a guest-chef appearance at The Kitchen in Amsterdam and I’m pleased to say it was a huge success. It was a sold-out event and quite honestly, it couldn’t have been a better group. Half Canadians and half expats worked together in a fantastic kitchen for 3 hours and produced a phenomenal meal.
Here are the recipes:
A Canadian Thanksgiving Feast
So, as you all know, cooking a big meal like a Thanksgiving dinner is quite a lot of work. The key to avoiding a full-blown meltdown in the kitchen is organisation. Before I cook any big meal, I write out a “game plan” a few days in advance (and a week in advance for Christmas). The “game plan” includes a shopping list (categorized by food type/group so you don’t do circles around the market or grocery store), a prep list for anything that can be made in advance, and a timeline of your cooking day.
–The menu–
Canadian bacon canape
Pumpkin pie martini
Super-juicy turkey and gravy
Herb and onion bread stuffing
Perfect roast potatoes
Roasted garlic and rosemary mashed potatoes
Roasted butternut squash with nutmeg and goat cheese
Brussels sprouts in browned butter, chestnuts and pancetta
Green beans with lemon and almonds
Gran marnier cranberry sauce
Honey and thyme carrots
Pumpkin pie
Double-crust apple pie
Tarte au sucre
This menu is also a perfect Christmas feast.
I expanded the recipes for our purposes, but I will include recipes here that can be made for 4-6 people. The recipes for each dish are below the timeline. I am not indicating a time to prep and serve the canapes and martinis, you can serve them as you like!
A note on salt: I use Maldon’s Sea Salt because I think it is the best. You can now buy boxes of it at Albert Heijn. It elevates the flavour of food more than normal table salt or even normal sea salt.
The morning before you cook:
– Make the brine in a large, clean container and put the turkey (with the string removed) in it so it’s fully immersed. Cover it and keep in a cool place (outside in cold weather works just fine)
– Tear up the bread for the stuffing and spread this out on a cookie sheet so it dries fully
– Prep and roast and shell your chestnuts (if using fresh)
– Fry, drain and crumble your pancetta and keep covered in fridge
– Make your brown butter for the brussel sprouts and put in fridge
The afternoon before you cook:
– Prep all the veggies (except the potatoes) and put them in ziplock bags
– Make the cranberry sauce and keep covered in the fridge
– Make the pies (I wouldn’t make three for 4-6 people, I’d just make one: pumpkin)
The morning of:
11:00 –> Take the turkey out of its bath and leave it to drain over a rack placed over a sink. Let come to room temperature (one hour)
11:15 –> Prep your potatoes (peel the ones for the roasted ones and leave the skin on for the mashed ones…if doing both)
11:30 –> Preheat oven to 220 degrees Celcius
11:45 –> Melt the butter and maple syrup for the glaze
11:45 –> Quarter 2 large white onions and 4 large carrots and place in a roasting tin, place the turkey on top
12:00 –> Massage the turkey with sea salt and the butter/maple syrup glaze, tent the breasts with foil and put in the oven
12:30 –> Reduce oven temperature to 176 degrees Celcius
13:00 –> Fill a pot with cold water and lots of salt, add your potatoes and bring to the boil (use two pots if you’re doing both potatoes)
13:25–> Check your potatoes, they should be fork-tender (if not, let cook a bit longer)
13:30 –> Drain your potatoes in a colander
13:30 –> Make the butter/onion/herb dressing for the stuffing, coat the bread, and wrap it all up in an aluminum foil package, squish it all together as tight as you can get, and put in oven
14:00 –> Cut open the foil of the stuffing parcel so the top is exposed and can get a bit crusty
14:00 –> Toast the almond slivers for the beans and set aside
14:10 –> Remove foil from breasts and turn oven back up to 220 to get the skin crispy on the turkey
14:10 –> Remove stuffing from oven
14:30 –> Remove turkey from oven (juice in leg joint should be clear) and let rest, covered with foil, for up to an hour
14:30 –> Get your butternut squash in a roasting pan, dot with butter pieces and grate some fresh nutmeg (lots) over top, and season well, put in oven (reduce to 190)
14:45 –> Toss your carrots in olive oil, honey and thyme and put in oven
15:00 –> Carefully lift the turkey onto a serving tray and put the roasting tin with all the juices on the hob to make the gravy
15:00 –> Boil the water for the brussell sprouts and beans
15:10 –> Put brussell sprouts in water
15:15 –> Take the potatoes for the roasties and bash them around in a pot so they’re “fluffy” on the outside
15:15 –> Heat up the goose fat until sizzling in a cast iron grill pan (be careful, wear sleeves if possible here)
15:18 –> Remove squash from oven, dot with goat cheese, put back in oven
15:18 –> Remove carrots from oven
15:20 –> Put beans in boiling water
15:20 –> Check sprouts, if tender, drain and toss in brown butter, chestnuts and pancetta and put under the grill for 3 minutes
15:20 –> Start frying up your roast potatoes and put on kitchen towel to drain
15:23 –> Remove brussel sprouts from under grill
15:23 –> Take butternut squash out of oven
15;25 –> Drain beans, toss in olive oil, lemon and almonds, season well,
15:25 –> Finish off your mash and put over a low flame to warm through
15:30 –> Plate up your roasties, strain your gravy into a serving dish, carve turkey, voila
15:35 –> EAT
RECIPES
Canadian bacon canape (makes 14)
Ingredients:
2 slices Canadian/Peameal bacon, thinly sliced (recipe to cure your own is here)
1 small sweet potato, cut into thin (2-3mm) disks
70g stilton, crumbled
1 Granny Smith apple, thinly sliced into disks same size as potato
Maple syrup, to drizzle
Sunflower oil, for deep-frying
Instructions
- In deep pot, heat oil to 190 degrees Celcius and then add the sweet potato disks and fry until brown, turn halfway through, and drain on paper towel
- Place apple on top of potato, then top with crumbled stilton, bacon strips and drizzle with maple syrup
Pumpkin Pie Martini (makes 4)
Ingredients
8 oz vanilla vodka
12 TB pumpkin puree
250g caster sugar
125ml water
2 tsp ground cinnamon
1.5 tsp ground nutmeg
1.5 tsp ground ginger
1/2 tsp ground cloves
- First, make the pumpkin pie syrup by mixing the sugar and water and half of each of the spices and place in small pot, bring to boil, then simmer until you get a thick-ish syrup, set aside to cool
- To make the martini, first ice the glasses, then rim each glass with the rest of the spices (put all spices on a plate and dip wet rim in)
- Place pumpkin, syrup, vodka and ice in a shaker and shake, then strain into glasses
Spiced and Super-Juicy Roast Turkey (from Nigella Lawson)
6 litres of water
250 g sea salt
3 tablespoons black peppercorns
1 cinnamon stick
1 tablespoon caraway seeds (you can find these at the big spice shop on Albert Cuypstraat)
6 whole cloves
2 tablespoons allspice berries
6 star anise
2 tablespoons white mustard seeds
200 grams caster sugar
2 large white onions, quartered
1 thumbsized piece of ginger, cut into 6 slices
2 good glugs of maple syrup
4 tablespoons runny honey
Handful fresh flat-leaf parsley and stalks, optional
1 orange, quartered
1 4-5kg turkey
75 grams butter, melted (for the glaze)
100ml maple syrup (for the glaze)
Instructions
- In a large, clean container, add the water, sugar and salt and stir until somewhat dissolved
- Add rest of ingredients (except for last two listed ’cause that’s for the basting liquid), give a good stir, then lower in the turkey
- Cover and put in cool place over night
- Refer to timeline for rest of instructions
Awesome Gravy
Ingredients
400ml chicken stock
100ml white wine
2-4 TB corn flour/maizena
Instructions
- Take the roasting tin from the turkey and place over the hob on low to medium heat
- Pour the wine into the pan to de-glaze it, using a spatula to pull off all the flavourful bits stuck on the bottom of the pan
- Once wine has cooked off, carefully pour the content of the pan through a sieve into a medium saucepan
- If you have time, leave to cool for a bit so you can spoon off fat from the top, if you don’t have time, you can remove a lot of fat when it’s still hot
- Add as much stock as you need to to get the amount of gravy you need and reduce over a low flame if you want to intensify the flavour
- Once the flavour is good (check for seasoning), add a couple tablespoons of corn flour/maizena and whisk until it thickens
- Serve piping hot
Onion and Herb Bread Stuffing
One loaf of white bread and 1/2 loaf of brown bread (unsliced), torn or cut into 2cm cubes
3 white onions, chopped
3 stalks celery, chopped into 1cm slices
150g unsalted butter
250-400 ml chicken or veggie stock
handful of fresh flat-leaf parsley, chopped
2 tsp dried sage
2 tsp dried marjoram
2 tsp dried thyme
Instructions
- Dry the cubed bread on a cookie sheet for at least 12 hours, or if you forgot, put in oven on low temperature until dried out
- Melt butter in large pot, add onions, celery and herbs and cook until onions are translucent and then add stock
- Add bread cubes to pot, add parsley, and then mix until everything is coated
- Put bread in aluminum foil parcel, squish together
- Bake for 35-45 minutes at 200 degrees celcius, open top of parcel for last 10 minutes
Perfect Roast Potatoes
1 kg flour potatoes, peeled (King Edward or Maris Piper are particularly well-suited for this) and chopped into 3 inch chunks
100 g goosefat
Maldon’s sea salt
Instructions
- Place potatoes in large pot and cover with cold water, bring to boil
- When potatoes are fork tender (apx. 20-25 min), drain and then transfer back to pot and bash around a bit
- Heat goosefat in large roasting tin or cast-iron grill pan (wear sleeves or your arms will get burned) and using tongs, fry potatoes in fat until golden on all sides
- Transfer to paper towel and sprinkle with the Maldon’s (or other nice sea salt)
Roasted garlic and rosemary mashed potatoes
1 kg floury potatoes (King Edward or Maris Piper are good), unpeeled, chopped in 3 inch chunks
1 whole head of garlic
80ml cream
70g unsalted butter
2 TB finely chopped rosemary
Truffle oil
Maldon’s sea salt & white pepper
Instructions
- Chop top of garlic off (just a bit) and pour some olive oil on top, a bit of Maldon’s and some pepper, wrap in foil and roast until soft (apx. 45 min in hot oven)
- Place potatoes is salted cold water and bring to boil, cook until fork tender (apx 20-25 min), drain and mash in pot
- Add cream, butter, rosemary to mash, squeeze soft garlic in, add seasonings and mix well (taste for seasoning)
- Drizzle with truffle oil before serving
Roasted Butternut Squash with Nutmeg and Goat Cheese
1 large butternut squash, peeled, deseeded and cubed into 1-2 inch chunks
80g unsalted butter
1 tsp grated nutmeg
100g demi-sec goat cheese (somewhat dry and crumbly, not the soft kind)
Maldon’s and pepper
Instructions
- Place squash in a roasting tin and dot with all the butter and grate the nutmeg on top, season
- Roast for apx. 45 minutes, turning pieces over halfway through
- When soft, remove from oven and crumble over goat cheese, return to oven for 10 more minutes
Brussels sprouts in browned butter, chestnuts and pancetta
Ingredients
450g brussels sprouts
60 g unsalted butter, browned
200-250g vacuum packed chestnuts (or fresh if you can’t find them), roughly chopped
6 slices pancetta
Salt and pepper
Instructions
- First, brown your butter by melting it in a small saucepan and then simmering it until you see the colour turning and lots of small brown flecks. It’ll start smelling very, very good. Careful not to burn it!
- Set the melted butter aside while you prep the brussels sprouts by pulling off the outer leaves, trimming off the bottom of the stalk and crossing a small “x” into the bottom with a paring knife
- Bring a medium size pot of salted water to a rapid boil and boil sprouts for 4-5 minutes, then put in ice bath/cold water so you retain the colour
- While sprouts are cooking, fry up pancetta until crispy and drain on kitchen paper
- Drain the sprouts, and toss in the melted butter, chestnuts, and season with salt and pepper
- Turn on the grill and place the sprouts underneath for 3-4 minutes until the edges of the sprouts start to brown
- Remove from under grill, place in serving dish and crumble pancetta over top
Green beans with lemon and almonds
450 g green beans, trimmed (tops and tails removed), cut in half
100 g slivered almonds
1 lemon, zested and juiced
Olive oil
Salt and pepper
- First, toast your almonds in a frying pan for 2-3 minutes until golden brown. Set aside.
- Bring a medium pan of salted water to the boil and cook beans for 2-3 minutes MAX, plunge in cold water to retain colour
- Drain beans, then toss in a good drizzle of olive oil, the lemon juice and the lemon zest, the almonds and the seasoning
Gran Marnier Cranberry Sauce
Ingredients
1 bag fresh cranberries
200 g caster sugar
80 ml Gran Marnier (or Cointreau)
115 ml water
Instructions
- Place all ingredients in a medium saucepan and cook over medium heat until berries start to crack/pop
- Remove from heat (it will thicken up) and voila, done
The Ultimate Pumpkin Pie (by Bobby Flay)
Note: I have made many, many pumpkin pies and although I would never admit this to my Gramma Joan, this pie by American TV celeb-chef Bobby Flay is THE best one I’ve ever made. I urge you to make it! This recipe is good for one 25cm pie (a cm more or less won’t make a huge difference, anything more will).
Ingredients
–Cinnamon Crunch–
63g flour
25g oatmeal
110 light muscavado sugar (or brown sugar)
1 tsp ground cinnamon
100g unsalted butter, cold and cubed
–Crust–
200g graham crackers (available at Eichholtz expat food shop on Leidsestraat)
70 g unsalted butter, melted
1/8 tsp ground cinnamon
–Filling–
3 large eggs
3 large egg yolks
165g dark muscavado sugar (or dark brown sugar)
50g caster sugar
2 TB molasses (available at expat shops)
370g pumpkin puree
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
240ml cream
118ml whole milk
1/2 vanilla bean pod, seeds scraped
25g unsalted butter, melted
–Maple Bourbon cream–
60 ml cream, very cold
1/2 vanilla bean pod, seeds scraped
2 TB maple syrup
30 ml bourbon (or whisky or amaretto)
Instructions
–Cinnamon Crunch–
- Preheat oven to 175
- Combine oats, flour, sugar and cinnamon in a food processor and pulse a FEW TIMES (*ahem, Rani and Grant*)
- Add cold butter cubes and pulse a few more times (if you process too much, it’ll be a paste and you don’t want this) until you have a crumble
- Line baking sheet with parchment paper and pat mixture into a 12cm x 12cm (roughly) square
- Bake for 15 minutes, cool, and then chop into small pieces (think: crumble topping)
–Crust–
- Crush graham crackers in food processor, tip into a bowl and mix with melted butter and cinnamon
- Push into the pie plate and bake for 12 minutes and let cool
–Filling–
- Reduce oven to 150
- Whisk eggs, yolks, sugars and molasses in a large bowl until smooth
- Mix in pumpkin puree, spices and salt, then whisk in the cream, milk, vanilla
- Pass mixture through a wire mesh sieve and then whisk in the melted butter
- Pour over pie crust and bake until the filling is set, but jiggles a little bit in the middle (45-60 min)
- Let cool for two hours
–Bourbon cream–
- Whip the cream using a hand-mixer until thick and fluffy
- Fold through the maple syrup, bourbon and vanilla
To serve, top each piece of pie with a good dollop of the cream and then a generous tablespoon or two of the cinnamon crunch. This pie is also aaaa-mazing for breakfast, straight from the fridge.
Double-crust Apple Pie
Ingredients
–Sour cream pastry–
313g white flour
1/2 tsp salt
114g cold butter, cubed
203g cold Crisco (or vegetable shortening), cubed
60ml ice cold water (apx)
43g cold sour cream
–Filling–
25g caster sugar
16g corn starch (Maizena)
1 tsp ground cinnamon
pinch of ground nutmeg
pinch of salt
28g unsalted butter, softened
1 egg yolk
1.5 kg crisp apples (Santanas work well, avoid Granny Smith and Red/Golden Delicious)
Instructions
–Pastry–
- In large bowl, whisk flour with salt. Using pastry cutter or two knives, cut in butter and Crisco until in fine crumbs with a few larger pieces.
- In large measuring cup or jug, whisk water with sour cream. Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until ragged dough forms.
- Divide in half; press into 2 discs. Wrap; refrigerate until chilled, 30 minutes
- After you’ve prepared your filling (below), roll out one disc to 3mm thick and then place in 23cm pie plate
- Trim to leave 2cm overhang and fold excess over the edge of the pie plate
- Once apples are in, whisk an egg yolk with a bit of water and brush it over the edge of pie crust
- Add apples to plate, then roll out second disc to same 3mm thickness and place on top, pressing down along the edges lightly with a fork
- Puncture the top of the pie a few times with the fork, brush with egg mixture again and sprinkle with sugar
–Filling–
- Preheat oven to 230
- Peel and core apples, cut into 5 mm thick slices and place in large bowl
- In small bowl, mix sugar, cornstarch/Maizena, cinnamon, nutmeg and salt
- Add mix to apples and toss to coat
- Bake in bottom third of oven for 10 minutes
- Reduce to 180 and bake for another 65 minutes, let cool on rack
Jehane Benoît‘s Tarte au Sucre
Ingredients
102g Crisco
50ml boiling water
206g pastry/cake flour
1/2 tsp baking powder
1/2 tsp salt
330g dark brown sugar
30ml cream
20g butter, softened
50ml maple syrup
Instructions
- In a large bowl, beat the Crisco and the boiling water with a hand-mixer until creamy
- In another large bowl, sift together flour, baking powder and salt
- Pour liquid mixture into the flour and mix until a soft ball of dough forms
- Cover and chill in fridge for at least one hour
- Roll out dough on a floured surface until 3mm or so thick, place in 20cm pie plate
- Spread brown sugar over pie crust, then drizzle over maple syrup and the cream
- Spread little dobs of butter over the top
- Roll out strips with an excess dough and criss-cross over top of pie
- Bake at 205 degrees for 35-40 minutes
This Amsterdam Life 