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Well it's a nice fun segment thirty minutes taking you through some really cool stuff we just talked about where to travel next year and talk about what movies to see this weekend.
But a lot of people I -- -- -- Thanksgiving two weeks away what do you cook and where you go on who you're hosting.
We are very pleased to introduce you via.
Satellite from Philadelphia chef John strain the executive chef of the -- restaurants thank you so much for being with us here today.
Because like myself and and many others a lot of people need help with ideas how to pull off the ultimate Thanksgiving you know I don't really want to have to open up a can.
Of cranberry sauce and thrown in addition though that -- better things to do for side dishes that's so help us out here.
-- -- -- -- -- -- Well well where were anxious to hear.
What you have to -- understand you've got three excellent recipes employers.
That you can help us with a bit of advance planning.
For a Thanksgiving dinner so where should we start.
-- -- the that the custom bread stuffing put together a reasonable basis where you we'll start with the stuffing.
It's pretty simple spy.
Any supermarket -- any kind of read it looks.
Killing two U I I recommend precaution.
You know toast to -- up.
Toasted in the oven get a little crispy previously been out stale bread works great -- way to use a prevailed -- Also do it once you cube it up he can.
So tips and leaks.
Took some -- kids -- real simple recipe.
Just kind of mix it altogether.
Ten and had a little -- to it to get it just the right amount of moisture -- it some salt and pepper.
And if you want you can add some wrong.
Sausage or bacon and where you just keep the playing prevent such theories out there.
OK okay that sounds wonderful and also root vegetable grind and what's that all about when we put Nat.
He's pretty much any vegetable day that you like.
At the restaurant -- use Idaho potatoes which when he uses of starchy potato which will help Bob.
Keep it all together and bonded out celery root some turnips carrots.
If you want butternut squash.
You just listen real thin.
Feel -- all sorts of rove finishes make your layers and as you go like every.
I guess two layers -- three layers to put a layer Biden who's in there some.
-- parmesan cheese salt and pepper.
A little bit heavy cream.
And some groups that sit you -- oil output in.
-- think it's -- chafing dish and Cover -- person in the oven for about 45 minutes and just.
The test redundancies -- stick -- -- and it should go in pretty easily come out -- -- and it's it's were ready to serve.
The chef John we were just looking at photos of it and it's a gorgeous dish and -- -- reminded me it looks like was on you almost that is so when you're talking about.
The root vegetables -- sounds like this is is it a little bit healthier than for traditional potatoes of rotten.
Yes yeah I mean they -- -- -- it from home it will be a little bit healthier because you can control the amount of she's -- adding to it yeah -- So.
Okay that -- healthier -- all right and then this one is probably a favorite of many have pumpkin bread putting.
That's -- I've never made putting before it sounds like it could be hard.
Is it harder is it relatively easy.
Very easy actually and speed skated a container.
For to grip when he wanna make.
Throwing your ice cream and -- and if I believe it's two cups cream one cup -- -- about five -- legs are.
Give up your -- and a Super Bowl.
In the -- -- discriminates you can throw in since places a little bit Cinnaminson.
Not make calls place some -- Whatever your liking is if you want you know a couple slices are wrong we're not we're -- And he was just soak the bread and that for about five minutes and then just once again another -- -- mysteries -- nonstick spray.
And just kind of pack it in their -- -- covered with oil and but in the oven for like an hour and so it could take it out and -- test and it should be should be pretty firm wow.
And so now do you do a lot of these recipes obviously and restaurant.
And a home.
Thanks -- Thanksgiving Day is if they don't.
Okay do everything it media well they're really really -- -- we want great ideas I mean these are three fantastic recipes.
We always encourage the people who are watching online.
To jump in and ask questions that I can ask you and we do have somebody on who was written and -- a question for -- -- really good one.
-- will point writes in to Geoff -- -- the thing let's Turkey is that there's always so much leftover.
Does the -- have any ideas of what to do with the leftover Turkey they can be frozen and stored -- don't get tired of Turkey leftovers.
What's happening here house you're the expert.
For Turkey well -- we give a lot of a lot of to go bags material on the circuit network we.
A pretty big fan myself there's always people won't take food home with them and make sandwiches -- -- the next day.
So do you do anything else where you can.
He -- -- I didn't Austin's a book bags -- and and freeze it and thought up for later use if you want.
Yeah that's -- good -- -- you're not having Turkey sandwiches every night right now where -- -- I understand that you guys on our on Twitter and you have a website as well we want to encourage people to go to the website so they can check out here fine restaurant.
And these great ideas he shared was showing it on our screen right now for our viewers it's WWW.
Does -- say and they can feel free to ask me any questions on Twitter through email.
All in a sense of inner active shouted we like that all right so that website is Gilani dot com that we do shown.
And we also want to encourage you as as chef John just said you know.
A tweet him question -- I'm gonna put yours and my speed dial for Thanksgiving.
After Lonnie us princess is one Twitter handle and directly at JES Johnny one that goes right to you your black where -- -- I'm.
All right yeah I'll answer any questions yet that.
-- -- terrific well chef John strain executive chef of -- -- restaurant in Philadelphia next time you're in Philadelphia.
-- -- their right now make sure you stop by this restaurant.
Out and scoop up some of these fantastic meals that the chef is just described making and thank you so much for being with us here today.
Thank you all right have a great Thanksgiving and a great next week aren't so what is take a quick break and I would have re adjust to talk about movies there's a lot of --
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