Thanksgiving with Asian Flair

(Left: THANKSGIVING GRATIN Right: BALRAJ'S POTATO PUTTU )

THANKSGIVING GRATIN (potato gratin with Asian flavors)
By Chef Romy Dorotan of Cendrillon, NYC

3 lbs potatoes - Idaho or chef’s potatoes

2 lbs taro root

2 lbs sweet potato or yam

4 oz butter, softened

1 can coconut milk

1 pint half and half or cream

Kosher salt

5 cloves of garlic, thinly sliced

Preheat oven to 375 degrees F.

Butter a 14.5 x 10.5 x 2 in roasting or baking pan.

Spread the garlic on the bottom of the pan.

Peel and thinly slice the potatoes, taro root and sweet potato or yam with a mandolin.

Arrange one layer of potatoes at the bottom so that the slices overlap (and look like fish scales).

Sprinkle with salt.

Repeat with taro for second layer and the third with the sweet potato or yam making sure that every layer is salted.

Then top with another layer of sliced potatoes and salt.

For decorative purposes, arrange extra slices of taro, potatoes and sweet potatoes alternately in rows.

Scald the coconut milk, half and half and 3 oz of butter. Pour over the layers making sure that the liquid barely covers the top layer.

Bake in the middle shelf of the over for 1 hr 15 minutes. Use a toothpick to test for doneness.

BALRAJ'S POTATO PUTTU from Maya Kaimal

Our friend Balraj makes this spicy stuffing at Thanksgiving, based on a dish he grew up eating in Tamil Nadu, India. Puttu means 'fluffy' in Tamil, so the texture of this should be light and dry.

Serves 6

6 medium boiling potatoes, peeled and cut into 1-inch dice

3 tablespoons vegetable oil

1 teaspoon brown mustard seeds

10 fresh curry leaves (optional)

2 teaspoons split, hulled urad dal, optional

1 medium onion, thinly sliced

1 large green bell pepper, cut into 3/4-inch dice

1 teaspoon minced Thai green chili or jalapeno pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/8 teaspoon cayenne

1 teaspoon granulated salt

2 teaspoons fresh lemon juice

Boil cubed potatoes in salted water for 6 minutes, or until almost tender. Drain, reserving ½ cup potato water, and place potatoes back in the pot. Using a spatula or potato masher, partially mash the potatoes until they break into small chunks; do not mash. Set aside.

In a wide non-stick frying pan, heat the oil over medium high heat. When hot, add mustard seeds and heat until they pop, and turn from brown to grey (cover the pan so they don't spatter out). Add the curry leaves which will sputter, and after 10 seconds add the urad dal and stir constantly until dal turns light brown.

Add the sliced onion to the pan and sauté until soft. Then add the diced bell peppers and green chili and stir occasionally until the pepper softens and the onion turns brown. Add the coriander, cumin, turmeric, cayenne, and salt and fry for 2 minutes so the spices lose their raw smell.

Spoon the potatoes into the frying pan and carefully stir over medium heat until completely combined and warmed through. Add a very small amount of water if too dry. Sprinkle with lemon juice and serve.

Dad's Cardamom Creamed Spinach

This is a standard side dish at our holiday gatherings. The fresh green flavor of spinach, dusted lightly with grated cardamom and nutmeg, and cooked with garlic and cream, is the perfect accompaniment to roast turkey. The spinach can be made ahead of time and reheated just before serving.

3 tablespoons olive oil
2 large cloves garlic, finely chopped
Four 5-ounce bags baby spinach, 20 ounces
Sea salt and freshly ground pepper
About 1/2 teaspoon ground nutmeg
About 1/4 teaspoon ground cardamom
2/3 cup heavy cream

Heat a large, heavy skillet over high heat. Add half the olive oil. When hot, add half the garlic. Begin adding spinach to the skillet by large handfuls, stirring as you go, and adding additional spinach until half the spinach is in the pan. Season with salt and pepper. Cook, stirring, until all spinach is completely wilted, about 5 minutes total. Transfer spinach to a large plate and repeat with remaining olive oil, garlic, and spinach. Add second batch of cooked spinach to plate.

Place a plate of equal size on top of the spinach. Squeeze the two plates together carefully over the sink to rid spinach of all excess liquid. Chop spinach and return to pan.

Over medium heat, stir spinach to release any additional liquid. Add nutmeg, cardamom, and cream, stirring to combine. Bring cream to a simmer, reduce heat to low, and cook spinach, stirring occasionally, for another 5 minutes. Taste for seasoning and add additional nutmeg, cardamom, salt, or pepper as needed.

Creamed spinach may be made up to 4 hours ahead, refrigerated, and reheated in a skillet over medium heat just before serving or placed in a small casserole and placed in a preheated 350 degree oven for about 10 minutes, or until simmering. Serves 6.