RESEP MASAKAN ORIENTAL

Here is a short little slideshow of our Thanksgiving dinner just in case you were wondering if I actually use my own rec ipes. I thought everything came out pretty well, although the walnut chocolate fudge pie at the end of the video could have used about half the amount of chocolate ganache. There are worse mistakes. By the way, I never got a photo of the cranberry sauce, but it was the same style used in the cabernet cranberry sauce video. The flatbread appetizer you'll see was made with "Mango Peno" cheese from the Beechwood Cheese Factory . They're in Wisconsin and produce a great variety of very creatively flavored, and all-natural cheeses. I got to sample some a while back, and I was very impressed. Since we like to support smaller, family-owned producers, I encourage you to check out their offerings on the Beechwood Cheese website . Here is the menu you'll see in the clip. Enjoy! Olives, Stuffed Grape Leaves, Whole Wheat Flatbread with Mango, Jalapeno Chee...

I hope you all had a wonderful Thanksgiving. We just got back from a great family gathering at our parents, Al and Peggy, in Davis, CA, and I wanted to share a quick photo of our bird. It was a buxom 20-pounder, and tasted almost as good as it looked. I'll be back to work tomorrow, starting in on a whole slew of new videos. One we'll have coming soon, will be inspired by the pan-roasted artichoke hearts seen below. Stay tuned!

One of the great blessings, and curses, of Thanksgiving is leftover turkey. The next day it’s great reheated, or made into sandwiches, but by Day 3 you want something that tastes like not turkey. That’s where this spicy Thai coconut soup recipe comes in. This is my take on Tom Kha Gai, and as usual I make no claim as to its authenticity. I do know it tastes amazing to me, and will make you forget you even roasted a turkey. There’s lots of everything going on here, so be prepared to adjust radically to your tastes. It should be fairly spicy, sweet, sour, and salty, all at the same time.  If you can, see if you find galangal, or galanga root, as it's sometimes called. It looks like a thin-skinned ginger, with a sort of similar flavor, although people that make this soup for a living will say it's much different and far superior. I decided to use ginger, since that's what the majority of my audience will use, but I thought it was worth mentioning, in case you live in an area ...

Thanksgiving is almost here, and we'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (btw, if you are still sans bird recipe, don't panic, and just check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy ).   Everyone knows, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird sitting next to a bunch of so-so sides? With that in mind, here's a little collection of thanksgiving appropriate dishes from days gone by. Don't let the poor producton value on the older videos fool you, these are some great sides, and would make a lovely addition to your holiday spread. Enjoy! Creamed Spinach Creamy Corn Custard Pecan and Apricot Sourdough Bread Stuffing Green Bean and Blue Cheese Gratin Lime and Chipotle Glazed Sweet Potatoes Celery Root and Potato Puree Cold Broccoli Salad Cheesy Broccoli Gratin Butter Roasted Cauliflower

Manicotti, which means, “little muffs” in Italian, has to be one of the best ways ever for using up leftover Thanksgiving turkey.  The moist filling will bring the driest bird back from the dead, and you can literally add anything that can be chopped up. Leftover green bean casserole? Throw it in. Peas and Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu, this concoction will erase any connection with the aforementioned feast. One portioning note: The recipe below made six crepes, and if you make yours slightly smaller, the filling recipe will make six nicely sized manicotti.  I went low-carb and used all the filling to make four portions, but you should probably just fill all 6 crepes, or even double the recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday turkey, or just use the technique to recycle ...

After being inspired by watching dozens of celebrity chefs' favorite turkey techniques over the last few days, I decided to show a turkey being prepared using none of them. This goes out to all you terrified first timers whose heads are probably spinning with cryptic visions of brining, rubbing, marinating, injecting, smoking, and frying. This also goes out to you grizzled veterans who realize the turkey is  nothing more than an edible centerpiece; merely an excuse to surround ourselves with the most delicious and decadent side dishes and desserts possible. I’m not saying that all those tips and tricks aren’t worthwhile; they are, and I’ve used many of them at one time or another, but the fact remains that if you simply buy a great bird, rub it with a some butter, season it generously, and slow roast it – you’ll have a perfectly wonderful tasting turkey with magazine cover good looks. Having said that, I don't really expect most of you to just settle for such a primitive metho...

Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball. This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years! As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good. However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the...

You would think the vast majority of the visitors to this blog would be fine with me posting a new holiday cranberry sauce every year, but apparently that’s not the case.  After posting the tease picture for this lovely ginger, pear, cranberry sauce, I received a bunch of comments and emails with the same basic message, “please don’t, you’re confusing us.” Evidently, some people like our past cranberry sauce recipes so much, that they don’t know if they should stick with them, or try a new version. It’s causing quite the dilemma. Do you go with the one you know you love, and that garnered so many compliments, or do you try something new and risk it all? Sorry, I really can’t help you decide, but a t least let me make an already tough call, even tougher. This gingery, pear-studded cranberry sauce was simply amazing. I’ve been want ing to try pear in a cranberry sauce forever, and this was so fantastic that I’m a little upset I waited this long. Anyway, I hope your Thanksgiving me...

If you’re a turkey, and you’re getting boned-out, there’s a good chance you’re about to become Turducken, which in this chef’s opinion, is one of the most overrated recipes of all time. When was the last time you sat down in a restaurant and thought, “I hope the chef’s doing a turkey, duck, chicken trio.” However, the idea of removing those pesky bones before your bird makes its grand entrance may be worth considering. Not only do you get an impressive looking roast to wow the table, but carving is significantly easier. I didn't have time to show here, but of course you are making a killer turkey stock with all those bones, so that's another advantage. Also, if you're worried about losing flavor, don't. This tastes virtually identical.  If you’ve ever found yourself hacking up a perfectly good turkey in front of the family, while flop-sweat drips onto the mangled meat, then this approach may be for you. Sure, it takes a good hour to prep, but that’s pretty much where th...

Can you really cook a completely frozen turkey? Apparently you can. My friend Stephanie, About.com's Guide to Cooking for Kids , sent me this video a few days ago, and while ideally you'll never need this information, it just may save a few of you this Thanksgiving. Enjoy!

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked.  Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have. As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly. Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic ...

By knowing just a few basic tricks, you can guarantee yourself a moist, delicious, and beautiful Thanksgiving turkey every time. The two videos posted below were done last year, and according to the many emails and comments I got, they proved very helpful to lots of your fellow foodwishers. If you don't have one, make sure you buy a meat thermometer before thanksgiving. They're only a few dollars, and on Thanksgiving at least, it's the most important tool in the kitchen. Other than that, these turkey and sauce techniques don't require any special skills or equipment, and you probably have everything you need already . As I said in the original post, with these videos you can proceed with confidence, joy, and the knowledge that since you are cooking the turkey you won't have to wash any dishes! See you on the couch. Enjoy! Thanksgiving Turkey Part 1: Prepping and Roasting Thanksgiving Turkey Part 2: It's All About the Gravy To get the ingredients, use these link...

This recipe is not for your Thanksgiving leftovers. Those should simply be reheated and eaten the next day, as either a hot sandwich, or just as they were the day before. This delicious Turkey Noodle Casserole is for the leftover leftovers. I don’t know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there’s even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren’t typically used in the meal, they work wonderfully here to disguise the last of the holiday bird. By the way, you’ll also want to assess the rest of your leftovers before constructing this casserole. The recipe is perfect for using up the last remnants of those “why did we make so much?” vegetable side dishes; things like peas and carrots, green beans and onions, or even butternut squash will work very nicely. I know we have a few weeks to go, but I’m posting this nice and early so you can be sure t...

I love, love, love Peruvian-style rotisserie chicken, and have been meaning to do a video on this magical marinade forever, so it’s kind of funny that it makes it Food Wishes debut slathered all over a Thanksgiving turkey.  By the way, to the hundreds of you who requested Peruvian chicken, I checked with our legal department, and this counts.  My usual ethnic food disclaimer applies; I have no idea how close this is to your “authentic” recipe, but based on what I’ve tasted at some very good Peruvian restaurants here in San Francisco, I think I did pretty well. I also think this technique translated beautifully to the much larger bird. Above and beyond the vibrant taste, the spice rub formed an almost airtight crust during the long, slow roasting, and it was truly one of the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some salt-dough versions I've enjoyed before. As I mentioned in the video, I took some of the same ingredients used in a green sauce that’s us...

Gravy is the lifeblood of any real thanksgiving feast. It will moisten the driest turkey, and saturate the most solid stuffing. Lumpy mashed potatoes are no match for its slow-moving seduction. I like gravy, I like it a lot. This is Part 2 in the How to Cook a Turkey miniseries. We join the turkey in progress, with about an hour left to cook. As you'll see, the f oil is removed, the turkey browns beautifully, and then it’s time to get our gravy on. I hope this video recipe leads you to a nice bo at of gravy at your holiday table, and even though your turkey will be moist and tender, you'll have this liquid love on hand just in case. A few words for you advanced turkey chefs. These video recipes are intended for the novice chefs among us, which is why I tried to use a minimum of steps. There was no brining, frying, injecting, smoking, bagging, or upside-downing. That's not to say I don't appreciate all those techniques, and the endless quest for turkey perfection. So, e...

They say timing is everything; to which I would add, “was” everything, and “will be” everything. So, with that in mind I present this “make-ahead” turkey gravy with porcini mushrooms and Marsala wine. The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. As dinnertime approaches, you’re flying around the kitchen trying to get everything to the table, hot, looking delicious, and most importantly, on time. While the turkey is resting under foil, you’re mashing potatoes, reheating sweet potatoes, warming rolls, and probably trying to finish a gravy. That’s a lot of stuff going on, and one reason new cooks are so afraid to try a big holiday meal. However, by doing your gravy ahead of time, you make that last-minute production a lot easier, and your other offerings will benefit from the extra attention. That’s not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting of course, st...

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult f or the novice cook to achieve. This video recipe for how to cook a turkey will show a very easy method for producing a moist, delicious, and beautiful turkey every time. One of the secrets is a flavored butter under the skin. You can see that recipe here . You can tweak this any way you want, as t he possibilities are endless. This video recipe for prepping and roasting the turkey is just part 1, and will conclude with how to make the gravy in part 2 . Be sure you buy a meat thermometer before thanksgiving. It is the most imp ortant tool in the kitchen that day. Other than that, you probably have everything needed, and yes, this method will work with the ubiquitous foil roasting pans. So, proceed with confidence, joy, and the knowledge that since you're the one cooking the turkey, you won't have to wash any dishes! Even if this is your first time, don't play scared...

It was at the height of my food snobbery (I've since been cured) when I first came across the preposterous "cocktail meatballs in grape jelly." I won't pretend I remember the occasion, but I do remember thinking, wow, that's sounds pretty disgusting. Then I tasted it. It was good. How was that possible? The meatballs certainly weren't homemade, probably straight from the frozen foods aisle at Costco. The crock pot they were in wasn't a pretty sight – dirty-gray balls swimming in an oddly colored pink jelly. But, despite all of this, the dish was surrounded by happy, laughing people, drink in one hand, toothpick-skewered meatball in the other. It was there I realized that when it comes to party f ood, some things just couldn't be explained. So, with that as my inspiration, I bring you these turkey cocktail meatballs with orange cranberry glaze. While not quite as "meaty" as the original, this much lower-fat version would make a nice addition t...