Holiday Cooking without The Hassle

The Super Bowl of cooking is only a scant two weeks away. It's a day when even the most experienced of home chefs freak out . However there's no need to worry. There's a way of being chilled to almost Zen levels in the midst of a hot kitchen.


New York Times Food regular Kim Severson writes about this in the new revamped Wednesday  section.(the section went back to the original name that Craig Claiborne gave it  in 1957). She got to spend time with chef Regina Charboneau who knows a thing about throwing big Thanksgiving dinners. During her time in San Franscisco , being chef at the famed Biscuits And Blues  and Regina's she fed fellow San Fransciscan Robin Williams, along with Shirley Maclaine, Tim Curry , the Rolling Stones and Lily Tomlin. She now reigns over her own table in Natchez Mississippi. She shares my philosophy of convenience over convention. Chef Charboneau buys prepared pie crusts/ There are also store bought hot dog buns subbing in for brioche in her famed brioche and mushroom stuffing.Her brother helps in smoking the turkeys. However it helps to have a plan which is why Chef Charboneau has started almost a month ago. She has already saving drippings to make gravy. She also has her freezer stuffed with sides that will only have to be thawed and reheated Thanksgiving Day.

Ms. Severson also has some tips for home chefs wanting to avoid last minute problems . Do all your shopping within the week of cooking the feast. Salads and greens should be bought a day before, simply because of the freshness.Set out all your serving platters and bowls the week before too.Decide what dishes will hold what sides. Mark with a sticky note.As for centerpieces think fuss free mums, gourds or little pumpkins. Fooling with ,a  big floral display will only take away your time from the kitchen, Start saving the drippings from roasts ad chickens. These can be frozen and thawed the day of.Figure how much you will need per person, figure a pound of turkey per person, half a pound for kids under twelve. Prep the mashed ahead of time. Don't use the morning to watch the parade. Peel and dice th e night before and submerge in a huge pot of water. As soon as you get up, salt the water and start cooking the spuds. Add melted butter and milk as you mash. Keep this warm throughout the day. Serve store bought rolls and desserts on your prettiest plates to distract guests from realizing you didn't bake them yourself.Also don't appear flustered. Cut corners to save a little time for yourself.

Thanksgiving should be spent with family , enjoying a tasty feast as you count your blessings. Try  to minimize your time and anxiety by prepping before. You'll be thankful that you did.