Mix up your table and surprise your guests with some of our favorite dishes from GP's community of Chefs! Globally-influenced, locally sourced.
From celebrated James Beard Chef Saul Bolton, of GP's The Norm at Brooklyn Museum
Every year around this time - a few weeks before
Thanksgiving - my family begins to plan our Thanksgiving menu. Thanksgiving is
hands down our favorite holiday. It’s the one holiday that we always spend in
NYC together. Tradition.
People come to visit us and we enjoy the holiday with all that wish to come, family, friends, & neighbors!! “The Turkey Trot” is a family tradition also, my wife, sisters in laws, sons, friends, and co-workers run - It’s a great way to work up an appetite. This tradition is now in its 19th year.
On the food front we try to push the envelope a bit. Yes, we do turkey, but we have done duck, squab, and one Thanksgiving we did all fish. Yum. Bay scallops cooked quickly in foaming butter, garlic & lemon eaten with toothpicks, fish chowder, and, the crown jewel, a whole roasted fish.
This year we are doing a pretty traditional meal – but with a few tweaks. My favorite dish of the meal is a vegetable side dish that my partner-in-life Lisa found, which uses seasonal butternut squash and spices it up! It’s earthy, sweet, sour, hot & cold. It’s always a hit and easy to put together.
Indian Spiced Roasted Butternut Squash with Chickpeas and Minted Yogurt Sauce
2 Butternut squash peeled cut in half lengthwise, scoop out the seeds, the cut in half lengthwise again, then cut in half inch slices.
1t ground coriander
2t ground cumin
1t black pepper
4T brown sugar
3t salt or salt to taste
¼ C coconut oil
2 C Greek yogurt
2 lemons zested and juiced
2 cloves garlic microplaned
½ cup mint leaves chopped
4 cups cooked chickpeas
1 red onion sliced thinly into half moons
¼ C cilantro leaves
In a small bowl mix the yogurt, mint, garlic, lemon zest and juice. In a large bowl toss the butternut squash and chickpeas with all the spices, coconut oil, salt, & sugar. Turn out into a cookie pan and place in an oven that has been preheated to 350F. Roast until just soft when pressed with a finger. Carefully scoop into a serving dish, then spoon the minted yogurt over the top of the squash, and sprinkle with cilantro to serve!
From our Sustainability Coordinator, Suzannah Schneider:
This is a riff on health food guru Dr. Weil’s butternut squash soup. The women on my mom’s side of the family have been making it for almost a decade as soon as the temperature drops. It’s a method and flavor we’re all now familiar with, uniting us despite living in different parts of the country. I love to serve it for Thanksgiving because it just tastes like family. Here it’s paired with an unconventional pesto, adding some tropical flavors during a cold time of year.
Fall Harvest Soup with Spicy Cilantro Peanut Pesto
Ingredients for Soup
1 Butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 2-inch pieces
2 Sweet yellow onions, peeled and quartered
4 cloves garlic, peeled
2 Apples, tart or sweet, peeled, cored, and quartered
2-3 Tbs extra virgin olive oil
Salt, to taste
Cayenne, to taste
4-5 cups Vegetable stock, preferably homemade
1. Preheat oven to 400°F.
2. In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with salt and a sprinkling of cayenne. Roast, stirring every 10 minutes for about 40 minutes total, until the vegetables are tender and lightly browned.
3. Blend the roasted vegetables with the stock using an immersion blender, upright blender, or food processor. You may need to work in batches. If the soup is too thick, add broth as needed.
4. Serve in warm bowls with a dollop of pesto and cilantro leaves and peanuts for garnish.
Ingredients for Pesto:
1 bunch Cilantro, some leaves reserved for garnish
1 clove Garlic, peeled and smashed
¾-inch piece Fresh ginger, peeled
2 Tbs Vegetable oil
1 Tbs sesame oil
Red pepper flakes, to taste
½ tsp Lime zest plus 2 Tbs lime juice
1/3 cup roasted peanuts
Soy sauce, to taste
Method for Pesto:
1. In a food processor, combine cilantro, garlic, ginger, oils, red pepper flakes, lime zest and juice, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
Next, these glazed carrots add sweet, refreshing spice to an otherwise over-the-top decadent Thanksgiving spread.
Moroccan Maple Carrots
2 cloves Garlic, grated
¼ cup Olive oil
¼ cup Maple syrup
¾ tsp to 1 tsp Harissa paste
1 tsp Ground cumin
Salt and freshly ground pepper
2 ½ lbs small carrots, scrubbed and halved with tops trimmed to ¼-1/2”
1 Lemon, thinly sliced, seeds removed
1. Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin in a small bowl, adding salt and pepper to taste.
2. Toss carrots and lemon with garlic mixture in a large roasting pan to coat, adjusting seasoning if need be. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
From Executive Catering Chef Mark Russell, we have a few dishes that live up to your mom's life long goal to see you host a traditional and plentiful Thanksgiving feast full of color and flavor. As always, everything here is in season down to the fruit in the chutney. These recipes are featured in our collaboration with author Jean Hanff Korelitz for an immersive theater production of James Joyce's The Dead, 1904, premiering this month.
2 pounds large russet potatoes
2 cups heavy cream
1 pound sweet butter
1 tablespoon kosher salt
Cover washed and scrubbed potatoes in cold water with salt, in a large heavy bottom pot with a lid. Bring to a simmer and cook potatoes until jackets burst, about one hour. While potatoes are cooking melt butter with cream in a separate pot, keep warm. Drain potatoes from their cooking water, allow to cool slightly. While warm, peel off jackets and place back into warm pot and cover with lid. Mash potatoes with a potato masher, stir into mashed potatoes a small bit at a time, butter and cream mixture. Working quickly to maintain hot temperature of potatoes. When smooth, and all cream and butter has been incorporated, taste and adjust with salt as desired.
Roast Turkey with Parsley and Thyme
1, 3.5 to 4 pound boneless, skin on turkey breast
6 sprigs flat leaf parsley
2 sprigs rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
With fingers loosen skin from meat of turkey breast creating a cavity in which to slide in sprigs of herbs. Replace skin and pat down. Season skin of breast with salt and pepper. Drizzle with oil. Place in roasting pan and roast in a 400 degree oven. When internal temperature reaches 145 degrees, remove from oven. Skin should be brown and crisp. Rest turkey for 20 min. Carve to order.
Cranberry Pineapple Relish
1/4 cup minced white onion
1/4 cup minced celery
2 cups diced fresh pineapple
1 cup fresh cranberries
1 table spoon olive oil
1/4 cup white sugar
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
Sauté onions and celery in olive oil until soft, stir in remaining ingredients and continue cooking until cranberries begin to pop and pineapple softens. Remove from heat and let cool.
From our Executive Chef of Venues, Tim Sullivan, we have a recipe for something that can be prepared in advance and allows you to spend the day with your family instead of in the kitchen.
"Thanksgiving Dinner for our family is based on tradition. Tradition for me that started when I was young my family and I traveled to my Uncle John’s home in Boston Corner in Columbia County, NY. My Uncle, who was a carpenter, was also an exceptional hunter and a great cook. He always had a great spread that he often times not only cooked but also hunted the meat as well. He served turkey with gravy, stuffing, roasted butternut squash, roasted sweet potatoes, mash potatoes, green beans with caramelized onion and always a red wine braised meat stew. The stew was often deer, if he caught one early in the season. He would talk about Thanksgiving being a feast of organization and the stew enabled him to make the day or two prior so we had oven space for everything else. Thanksgiving was always a great culinary day for the Sullivans, and the memories of these gatherings are still a big part of my own family's ideals.
Today my five siblings along with their families and parents
still gather at thanksgiving and carry on a similar menu. I am not a hunter, and therefore we serve beef
stew along with everything else. The
recipe I use is a classic beef bourguignon."
Feeds 10-12 people
10 oz slab bacon
6 pounds Lean beef (top round, bottom round, chuck etc.) or venison
1 pound carrot, medium diced
2 each white onion, medium diced
½ cup blended olive oil
½ cup salted butter
2 Tbs tomato paste
½ cup flour
1 bottle red wine minus what I taste (I use what i'm drinking, a full bodied red)
6 cups beef stock (really rich and dark brown with robust flavor)
6 cloves garlic confit
1 each bouquet garni (bay leave, peppercorns, thyme, parsley stems)
2 pounds mushrooms (I use shiitake and oyster)
3 Tbs Chopped Thyme
40 each white small onions
Salt and fresh cracked black pepper to taste
Heat olive oil in casserole or roasting pot over medium heat and add in diced bacon slab caramelizing and stirring until bacon is crispy and brown. Then remove bacon keeping bacon fat still in pot. Then take dry meat cubes (must pat dry with paper towel) and season with salt and pepper and sear in pot on all sides locking in all the juices into the meat. Set meat aside with bacon. Add in mushroom and baby onions along with butter and caramelize. Once done remove and set aside by themselves. Add in chopped carrot and onion and caramelize.
Sprinkle beef with the flour and return to the pot along with the bacon and brown on all sides. Add in chopped herbs, garlic confit and tomato paste and stir. Add in wine and beef stock and bring to a simmer. Add in bouquet garnish and cover casserole and place it in oven at 325 degrees for 3 hours
After three hours add in mushrooms and onions that were set aside from earlier. Place back in oven for 45 minutes until meat is fork tender.
We serve this over mashed potatoes because we are Irish, and its Thanksgiving. However if I’m making this at another time I serve with roasted potatoes.
Happy Thanksgiving from our community of Chefs!