How an Escoffier chef preps for Thanksgiving
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BOULDER, Colo. — Chef Susan Yurush could share plenty of Thanksgiving dinner tips, but there’s one hack that she believes makes the biggest difference on the big day.
“When someone asks you if they can do anything to help prepare the meal, say yes,” Yurush said. “Don’t just shoo them out of the kitchen, have them help and contribute.”
The Auguste Escoffier School of Culinary Arts is the largest culinary school in America. Its primary campus is in Boulder and thousands of online students take classes across the globe. Serving as the General Education Department chair at the school, Yurush uses the French methodology mise en place (translation: everything in its place) in the kitchen. In practice, mise en place means prepping your ingredients and kitchen ahead of time, and so Yurush said to think ahead when it comes to what you can get ready in advance.
“Chop your vegetables, bake your pies, do as much as you can before Thanksgiving to keep things running smoothly,” Yurush said.
If you’re hoping to serve cranberry sauce, a little bit of prep work can go a long way. According to Yurush, your sauce will taste even better if it has been left to sit for a day or two. It allows the flavors to melt together and marinate. And if you’re looking for a low-cost, versatile addition to your meal, reach for squashes.
“They can be flavored in a sweet or savory fashion and you can prepare them in a number of different ways,” Yurush said. “Cumin, brown sugar, sage — all of these flavors work with squashes.”
When asked what she loves about the life of a chef, Yurush put it plainly — food is love.
“One of the greatest ways we show people how much we care about them is by preparing food for them,” Yurush said. “Everything in life happens over food.”
So what will this seasoned chef be looking forward to the most this Thanksgiving? Turkey thighs — dark meat only — with a side of stuffing, mashed potatoes and gravy.
“And I don’t mind a glass of wine with it either.”
See below for Yurush’s recipe for an easy, homemade gravy (called a jus lie) made of pantry staples and produce items:
INGREDIENTS
- Pan drippings (as needed)
- Onion (8 oz)
- Carrot (4 oz)
- Celery (4 oz)
- Brown stock (2 qt)
- Cornstarch (1 oz)
- Water (2 fl oz)
- Kosher salt and black pepper to taste
DIRECTIONS
1. After removing the roast, add the mirepoix to the drippings in the roasting pan.
2. Set the pan over high heat and cook until the mirepoix is brown and moisture has evaporated, leaving only fat, mirepoix, and browned drippings.
3. Pour off and save the fat.
4. Deglaze the pan with some of the stock. Pour the deglazing liquid and mirepoix into a saucepot with the remaining stock. Bring to a boil and reduce heat to a simmer.
5. Simmer for 15–20 minutes, or until all raw flour taste is cooked out and the liquid is reduced slightly.
6. Strain through a china cap into a bain-marie.
7. Season to taste with salt and pepper.
Type of story: Explainer
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Provides context or background, definition and detail on a specific topic. To read more about why you can trust the journalism of Rocky Mountain PBS, please visit our editorial standards and practices page.