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A taste of home

Every culture has its own, unique culinary traditions
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November 14th, 2007 issue

COURTESY PHOTO

A golden-brown roast turkey tells Americans it's time for holiday family gatherings.

Even if the thought has never occurred directly, most people sense, innately, that food is more than just a means to quell hunger. Over time, almost every dish has forged a number of cultural attachments.

England would not be the same without fish and chips, even though Indian-based dishes are more popular. Americans revere hamburgers and hot dogs, even while flocking to restaurants with more global outlooks. As the world draws closer together and flavors merge, the French government, among others, works to protect the heritage of particular recipes.

In short, something in us craves a dose of tradition, a link to things uniquely English, American, Czech, French or whatever cuisine tastes like home. When journalist John Hersey asked Marines fighting on Guadalcanal during World War II what they missed most, one rifleman quickly responded, “Give me a piece of blueberry pie.”

For Americans today, this is the time of year to gather for roast turkey with stuffing and all the trimmings. It’s a part of tradition.

Jean-Paul Manzac is chef at Brasserie M, located at Vladislavova 17, Prague 1–New Town. Tel. 224 054 070.

THANKSGIVING TURKEY

Ingredients:

1 turkey (capon) of 6 or 7 kilograms (13 to 15 pounds)

Mirepoix consisting of half a bunch of celery, three to four onions, three to four carrots (clean, do not peel), cut into large cubes

For the stuffing:

Liver, heart and giblets from the capon, finely chopped

0.5 kilogram chicken liver, finely chopped

1 turkey leg (boneless), finely chopped

4 shallots, finely chopped

2 stalks celery cut into small cubes

2 loaves white bread (peel off crusts)

6 eggs

50 grams unsalted butter

1 deciliter milk

Half bunch of sage (leaves only), roughly chopped

Salt and pepper to taste

Preparation:

In a bowl, soak bread in milk.

Sauté shallots and celery in butter until they are clear, then add meat, salt, pepper and cook until all the meat is fully done.

Allow to cool.

Tear bread for stuffing, add in shallot-meat mixture.

Add the eggs, mix well and add sage.

Salt and pepper the inside of the turkey, then insert the stuffing and sew up the back.

Salt and pepper the outside (spread little bit of butter on the skin before adding the salt and pepper in order to get a crispy skin).

Heat your oven to 175 C (350 F)

Put turkey in a large baking pan.

Around the turkey add the mirepoix of vegetables and a glass of water (250 ml).

The turkey needs at least three to four hours’ cooking time.

After one hour, baste with pan juices ever 30 minutes to keep it moist.

It is done when it reaches 68 C for a minimum of 15 minutes. You can also use a paring knife to make a small cut. When the juice comes out white, leave the capon another 10 minutes and turn off the oven.

If you want a darker skin, open the oven door and place turkey on the door. With the oven still on, glaze turkey with some fresh butter — first on the side facing oven, then turn and do same to other side.

Other articles in Night & Day (14/11/2007):

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