Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1301686
102 To celebrate a taste of Europe at the Thanksgiving table, three New England chefs share with you the Mediterranean flavors they bring to this traditional feast, either at home or in their restaurant. They each have even shared a favorite holiday recipe. "Normally, I don't offer Thanksgiving in the restaurant because I want the staff to be with their family on that day," says Barry Edelman, chef-owner of the Mediterranean-French bistro, 5 Corners Kitchen in Marblehead. "However, our tradition for the past several years has been to make a Thanksgiving meal for the staff and their family and friends the day before." As in previous years, Edelman's feast will begin with a selection of charcuterie and the staff favorite, chicken liver mousse. For the turkey, Edelman plans to confit the legs and then sauté the meat until "crispy, salty, crunchy, and moist." He'll serve these golden bits alongside roasted turkey breast with an orange-sage cranberry sauce and THIS HAS BEEN A CHALLENGING YEAR ON SO MANY FRONTS WITH TREMENDOUS LOSS. YET WHEN WE GATHER TOGETHER ON NOVEMBER 26, WE STILL HAVE MUCH TO BE GRATEFUL FOR, INCLUDING THE RICH CULTURAL MELTING POT THAT COMPRISES OUR NATION. 5 Corners owner Barry Edelman hearty gravy made from all the turkey bones and trimmings. For the sides, Edelman plans to make his stuffing with Pain au Levain from A&J King Artisan Bakers in Salem. "It's a traditional French sourdough with a very dark crust and some of the best bread I've ever had," he says. "I'm going to toss it with pine nuts, golden raisins, celery, onion, and some of my gravy."