Image used with permission by copyright holderWith everything going on in France recently, we at The Manual thought it would be a nice gesture of solidarity for us to honor the country that stood by us during tough times.
Thanksgiving is coming up, and we wanted to give a tip of the hat to our friends by incorporating a little bit of French cuisine into our traditional American meals. We recently spoke with master chef Sylvain Harribey about his favorite American dishes.
Recommended Videos
Chef Sylvain HarribeyImage used with permission by copyright holder
Chef Harribey happens to not only be the executive chef at the fantastic Gaby Brasserie at the Sofitel Hotel in New York City, but also a “Chopped’ champion. “Some of my favorite dishes at Thanksgiving are roasted pumpkins with Chanterelle mushrooms, broccoli with garlic and herbs, and potato gratin casserole,” Harribey said.
“Honey roasted duck breast, porcini potato gratin , grilled lamb chops , garlic sauce , grilled salmon , eggplant caviar, sautéed baby kale , olive tapenade,” the Chef added.
Gaby Brasserie at the Sofitel in NYCImage used with permission by copyright holder
So what are some ways we can incorporate the two eclectic cuisines this holiday season? Well, it’s a lot closer to home than you’d think.
Some French staples might already by on your menu. “A wild mushroom sauce,” Chef Harribey says would apply nicely, as would “truffle mashed potatoes.”
If you truly want to “French-ify” add this dessert to end your dinner on a sweet note.
Pumpkin Crème Brûlée (Feeds 6 People)
Ingredients:
5 whole eggs
5 egg yolks
1 quart of heavy cream
1 vanilla bean
1 small cup of sugar
8 oz. pumpkin puree
Directions:
Cut one vanilla bean in half vertically, remove the beans with a paring knife, add beans to the heavy cream, and heat to a low boil.
Be sure to include the casings of the vanilla bean to the heavy cream to reinforce the vanilla flavor.
Crack the whole eggs into a mixing bowl. Separate an additional 5 yolks and add to the mixing bowl.
Pour the sugar and whip the mixture until it becomes white.
Then mix in the pumpkin puree with the current batter.
When the heavy cream is hot, pour it slowly on the batter while gently mixing with a whisk.
Once it is all mixed together, a foam will start to form. Skim this foam with a small ladle. Pour the mix into the ramequin. Cook in the oven at 250 degrees for 45 minutes in a bain-marie and cover.
Once cooked, let it sit until chilled. This can be made 2-3 days in advance.
When you are ready to serve, use raw brown sugar and brule with a torch (or use your oven on broil; heat to 400- 450 degrees).
When the sugar is a nice light brown color, remove from the oven. Be careful, however, not to burn the sugar, as it cooks very quickly and will be bitter if overcooked.
Far older than you think: A beginner’s guide to Mexican wine
Mexico has a great unsung wine scene
Wine has been produced in Mexico since the 16th century. With Spanish rule came mandatory vineyard plantings, wine-loving missions, and a steady flow of vino.
Today, the country is responsible for some exciting up-and-coming wines. The Baja region, in particular, is home to more than 125 producers and is beginning to get some serious industry recognition. Beneath the fine agave spirits and beach-friendly lagers, there’s quality wine on Mexico’s Pacific coast.
This is how to sharpen a serrated knife the right way
This fearsome blade needs a little extra love
In every good set of kitchen knives, there is one particular blade that most people both love and hate. We love it for its ability to flawlessly slice through foods like crusty baguettes and plump, ripened tomatoes. Its jagged edge gives us smooth cuts through otherwise tricky-to-slice ingredients, all while appearing rather fierce in the process. But this knife can be desperately infuriating in its trickiness to sharpen. This is the serrated knife - a fiercely toothy blade with a saw-like edge.
Serrated knives come in all sizes for a variety of kitchen tasks. Their toothy edge is perfect for many culinary uses, allowing for crisp, clean cuts without tearing or squashing the ingredient's often tender interior.
How to craft a heavenly vodka martini: Shaken or stirred
We know James Bond likes his vodka martini shaken, not stirred, how do you like yours?
The martini is an iconic cocktail, with millions being poured since its inception. Former British Prime Minister Winston Churchill was known to down martinis, as did legendary author Ernest Hemingway and the greatest spy of all time, James Bond, who famously liked his vodka martini shaken, not stirred. As you can see from Bond's specifications, there is more than one way to make a martini and crafting a martini the "proper" way is a subject of debate. Does a martini have to employ gin or vodka? Will the Martini Police pop up out of nowhere if you use vodka instead of gin?
Pumpkin Crème Brûlée (Feeds 6 People) 
