With 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.
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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.
Gin goes with everything! From strawberries to carrot
As an avowed gin lover, one of the things I enjoy about the spirit is its ability to mix with a wide range of ingredients. It can do some much more than a Gin & Tonic, as depending on the botanicals used in a particular gin it can be combined with everything from herbal lushness to bracing bitterness to fruity sweetness.
A balanced gin like Fords is a great choice for mixing as it isn't overly sharp or bitter, but still has enough interest to add depth to any drink you make with it. These recipes from bartenders around the world show just how diverse gin drinks can be, combining ingredients from strawberries and coconut to carrot and grapefruit.
When it comes to spirits, there are none as unique as gin. When distilled, gin doesn’t have much flavor, save for the ingredients it’s made with. It’s not all that different from vodka. It’s the addition of juniper berries and various herbs and botanicals either in the distillation process itself (or a second distillation), through vapor infusion (the herbs and botanicals are hung in a basket in the still), or through maceration (adding the flavors to an already distilled gin) that give the gin its distinct, memorable aromas and flavors.
If you’ve ever had gin (or even sniffed it), you know the most potent ingredient is juniper berries. They are what gives gin its patented pine tree aroma and flavor. Other common ingredients include orris root, angelica root, orange peel, and licorice.
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Give your gimlet a herbal twist with this vodka cocktail
The Gimlet is one of those cocktails that is so simple and such a classic that it's easily overlooked. Whilst I lean toward a Gin Gimlet (and I have strong feelings like it should be made with fresh lime juice and sugar syrup rather than a pre-made lime cordial), you can also experiment with different spirits such as the also popular Vodka Gimlet.
The simple recipe is ripe for experimentation though, and especially when you are working with vodka, you have a lot of leeway to incorporate other ingredients to add more interest and unique personality to your drink. This recipe from Ghost Hill Organic Vodka showcases the smooth and clean notes of the spirit while also allowing space for the other ingredients to shine -- not only lime juice and simple syrup, but also the addition of sage leaves for a more herbal note.
Pumpkin Crème Brûlée (Feeds 6 People) 
