November Project: THE KITCHEN'S Thanksgiving-Inspired Autumnal Meal

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The Kitchen, pop-up kitchen, secret supper club, mobile guerrila restaurant of Hamburg struck again this weekend with their Autumnal Meal. 

The fall feast followed an American Thanksgiving-inspired theme, hence the deco included red table clothes and navy napkins with white stars, various varieties of pumpkins, overgrown cinnamon sticks and pomegranates. A fireplace was projected onto a white wall to give a warm glow and a cozy atmosphere in what is usually the back storage room of a lovely Swedish café. 

Preferring to incorporate the storage room feel into the decor rather than mask it, drink crates were stacked and used as podiums and serving tables and sekt bottles became an arty backdrop.

As usual, the chefs were too busy plating dishes to photograph them but a few quick snapshot were stolen. Above, the harissa carrots (recipe to follow) which were served in small ramicans on the side of the main course. This spicy Moroccan salad may have seemed like an odd pairing with the rich porcini gravy and earthy truffle mashed potatoes, but served on the side they offered a sharp palate cleansing finale to a rich meal and complimented the spicy chorizo in  our new absolutely hands-down favorite stuffing ever (recipe to follow). 

The dessert, a "crumbled apple pie a la mode" was a cross between a crumble and a pie. A pumpkin gnocchi starter meant that pumpkin pie was ruled out as a dessert choice; and pecan pie would have simply been too much after such a decadent meal. The sweet cinnamony apples were a perfect finish and the pumpkin seed oil over ice cream - you have to try. Nutty and light, tying everything together like a ribbon on a package.

The Kitchen wishes to thank ALEXANDRA and SABINE, above all, as well as the Larssons, Iris, Ingo, the Schmidts, Hakaka and everyone else who has assisted, fed, taste-tested, loaned, inspired, led, directed and just been there. 

November Project: Two Thanksgivings

Ok, y'all. It is even more dringend - urgent. I am cooking two Thanksgiving dinners this year: my traditional family and friends dinner and a pre-Thanksgiving dinner with a few modern twists. Recipe testing begins immediately. And I think I am going to start here: Mashed Potatoes with Caramelized Onions and Goat Cheese.


Image via Sarah Shatz, Food 52

They look pretty amazing, no? I am drooling. But would they go well with turkey? Or would they be too tangy? Would it be better to stick to something more traditional, buttermilk, garlic.

Sonali's Mashed Potatoes with Caramelized Onions and Goat Cheese from Food 52

Serves 4

• 4 tablespoons unsalted butter, divided use
• 1 tablespoon olive oil
• 1.5 pounds yellow onions (approximately 2 large onions), thinly sliced
• Kosher salt
• 1/4 teaspoon sugar
• 3 pounds Russet potatoes, peeled and cut into 1-inch pieces
• 1.5 cups half and half
• 1 clove garlic, smashed
• 1 bay leaf
• 3 ounces goat cheese
• Black pepper

1. To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
2. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
3. While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
4. Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
5. Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.