How do you downsize your Thanksgiving dinner without losing the spirit of the holiday? We want everyone to have a safe and COVID-free Thanksgiving, so we’ve got a roundup of unique and exciting recipes and tips to make a smaller harvest feast that will still be fit for your festive table.
Regular store hours this weekend, closed for Thanksgiving Monday. Continue »
Tony’s specialty is pizza which he serves up at his local & organic Magic Oven pizza restaurants. However, Tony reached back to his Indian roots to cook up a much more sophisticated dish–Chicken Korma–which he told us was considered a delicacy because, unlike a straight-up chicken curry, it features ingredients like cashews, raisins and cream that were traditionally more expensive and harder to come by. Tony patiently teaches his daughters some essential culinary techniques like making a bouquet garni loaded with aromatic Indian Spices and patiently waiting for oil to rise to the top of the dish before declaring it done. The girls were great students, checking in with their dad to make sure they were “doing it right.” And he helped build their confidence by assuring them that they were right on track
The recipe for Tony’s Chicken Korma is right after the video
Tony’s Chicken Korma:
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David’s Jamaican roots haven’t translated into a full-on love for hot and spicy food. But David does loves his Jerk and demonstrated how to make the sauce from scratch (who knew? I thought it only came in a jar) using milder jalepeno papers. David’s son Jason likes a decidedly hotter version using scotch bonnet peppers, Like his dad, Jason is an avid cook who isn’t afraid to take a good thing and run with it. It was great fun watching David and Jason work through their different styles and approaches in the kitchen–a microcosm of the parent/child dynamic at its best. The good news is that the results were delectable. And now there’s one less sauce you need to buy from a jar.
The recipe is right after the video
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Make paste
Prepare Chicken
To say Phil and Anna Maria’s home exuded warmth would be a major understatement. I was ready to move in. This is a family clearly made from good ingredients like cherished memories, mutual respect and love of good food. While there were two generations in the kitchen, Phil’s mom was there in spirit–a presence that Phil paid homage to by serving the brodetto and polenta on the board she often used to roll out dough for fresh pasta. It’s amazing how food can create vital connection between generations. Phil’s grandsons Lucas and Adam were clearly thinking of their great grandmother as they dug their forks into the middle of the table to grab a scoop of brodetto on a warm summer afternoon. What a delight.
You’ll find the recipe after the video
Brodetto, Italian Fish Stew
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**A Note From Phil: “When I was a kid, my mother would serve us a special polenta; special, because it was not served on dishes. Instead it was served on her large wooden pasta board which sat in the middle of the table and upon which was poured the polenta. It would form a circle about 2 feet in diameter. It was usually topped with fish stew or a bean sauce and cheese. We would sit around it and eat with a keen eye on the various shapes we were forming with each forkful. The fuller we got, the more creative the shape of what was left. It was delicious fun. Who says you can’t play with your food?”
Leo knows his way around the kitchen. He’s had a log career in the hospitality industry with long hours to boot. Leo laments the fact that his work often keeps him away from his family and the kitchen. That’s why he relishes the time he spend with his kids, and especially with his lovely granddaughter Audrey, cooking and hanging out while chopping and stirring. Watching them cook together is a reminder of how food can build a bridge between generations–a chance to pass along cherished recipes, but most importantly, a chance to spend special time together.
You’ll find the recipe after the video
Leo’s Shrimp in Lobster Sauce
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