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.
Skrewball and Yung Gravy are collaborating to “Give Thanks and Get Basted” this Thanksgiving
Skrewball and Yung Gravy want to help you get "basted" this Thanksgiving
In a collaboration you didn't realize you needed, well-known peanut butter whiskey brand Skrewball Whiskey is partnering with rapper Yung Gravy to "Give Thanks and Get Basted" this Holiday season. And yes, you read that right. Get basted, not wasted.
Skrewball Baster Set
To encourage getting basted around your friends and family instead of the awkwardness of getting wasted (as long as you don't overindulge with this peanut butter whiskey), Skrewball Whiskey and Yung Gravy are releasing a limited-edition Skrewball Baster Set. The set includes seven 50ml Skrewball shot basters, a wooden baster holder, and a gravy boat to (for some reason) fill with Skrewball Peanut Butter Whiskey.
Hidden Barn releases its popular Madeira Finished Bourbon
This is the third release of Hidden Barn's popular Madeira Finished Bourbon
If you’re a fan of unique finished whiskeys, you’ll be stoked to see what Hidden Barn Bourbon is releasing. It’s the distillery’s third annual Madeira finished bourbon, and it’s called Hidden Barn Perfect Harmony because it’s all about balance between the sweet corn flavor of the whiskey and the added Madeira wine flavors.
Hidden Barn Perfect Harmony Madeira Finished Bourbon
It starts with a bourbon whiskey made with a mash bill of 70% corn, 20% rye, and 10% malted barley. It was first matured in charred American oak barrels for six years before being finished for seven months in Madeira casks.
The battle of brews: Pour over vs. drip coffee explained
Explore extraction method, customization, and flavor differences
Drip coffee has been a staple in households for years. It uses an automatic brewing system that requires only coffee grounds and water. This method is ideal for making coffee for several people at once; chances are this is the method your parents and grandparents use every morning.
Although drip coffee is the most well-known form of coffee brewing, various other methods can also result in a bold brew. Pour-over coffee is another popular option that uses a manual, handcrafted brewing method that involves pouring hot water over coffee grounds in a filter to create a custom cup of coffee. Both drip coffee and pour-over coffee deliver a great cup of coffee, but each has a unique brewing method. Understanding their differences is critical before determining which brewing method works best for you.
What is drip coffee?
Pumpkin Crème Brûlée (Feeds 6 People) 
