Meet the Chefs. Our cooking show Flow’s Kitchen is a joint venture between my father, me, and my other family members. We’ve decided to live together on a tropical island, my parents divorced when I was five. We are an unconventional family that believes in creating our own happiness. I hope you’ll enjoy the show, and feel inspired to create moments to cook with your family too. We’ll be sharing my grandmother’s recipes, the Ayurvedic intuitive science of life, permaculture, and sustainability tips, with a proper dose of our favorite ingredient; #HUMOUR.
I’ll be in my finest Pinup outfit, and dad well… you’ll see. #Thanksgiving inspiration.
In Flow’s kitchen, we love to cook. Watch our full Thanksgiving family menu on our Youtube channel, From Slow to Flow, in Flow’s Kitchen Playlist.
Menu
Apero
Bloody Mary
Trio de velouté: Zucchini – Butternut squash – Broccoli
Main
The Turkey !
Orgasmic Stuffing
Thanksgiving sides
Dessert
Pumpkin pie
Espresso martini
Stay tuned for more #mixology and mouth-watering #recipes ! @flowgiliair
Walking Apero
Bloody Mary
1 cup Tomato juice
1 dose Vodka
1 tsp Pickle juice
1 dash Worchester sauce
1 dash Tabasco
A pinch of Celery salt
1 tsp Pepper
1 tbsp Lime juice
Blend in Vitamix and serve with celery stick.
We love mixology!
Trio de Velouté
Zuccini Velouté
Ingredients
1 Onion, chopped
2 Garlic cloves, chopped
2 Zucchini, sliced
1 tsp Vegetable stock powder
2 Kiri
Description
Butter in a pot, add onions, garlic, and zuccini. Fry for 5 minutes.
Cover in water, add kiri and veggie stock. Cook for 20 min.
Blend in Vitamix and serve with a dash of cream.
Pumpkin Velouté
My grandmother’s recipe.
Ingredients
1 Onion
2 Garlic cloves
2 White leeks sautéed in butter
1 Pumpkin, 1h in the oven, peeled and sliced
1 tsp Chicken/veggie stock powder
Vino Blanco
Cream
Emmental
Description
Butter in pot, onions, garlic, pumpkin, sautéd in beurre, deglazed in vino blanco
Add kiri, chicken/veg stock, emmental.
Blend and serve with a dash of cream.
Secret: Homemade chicken/veggie stock – you can freeze it up to three months.
Broccoli Velouté
Ingredients
1 Onion, diced
2 Garlic cloves, peeled
4 Broccoli, sliced
1 Kiri
1 tsp Veggie stock
Cream
Description
Butter in pot, onions, garlic, broccoli, fry 5 minutes.
Cover in water, add kiri and veggies stock, cook 20 min.
Blend in Vitamix and serve with cream.
Bonus: Inspired by Martine Fallon’s healthy orgasmic recipes:
Velouté chlorophyll
Ingredients
3 Onions, diced
2 Garlic cloves, peeled
3 Shallots, sliced
A Handful of flat-leaf parsley
1 tsp of vegetable stock powder
1 tsp of pink salt
black and white pepper
1/4 – 1/2 cup of olive oil
Description
Onion, shallots, and garlic in steam cooker, until see through. Then add the parsley, untill it falls appart. With a bright green colour, steam not over 1 min.
Add ingredients from steamer into your Vitamix, cover in water, and blend.
Main
Turkey Preparation
Ingredients
1 Butter
1 tbsp Olive oil
Salt
Pepper
1 Lemon zest and juiced
Fresh Rosemary
Fresh Thyme
3L Chicken stock
Description
Mix together butter olive oil salt pepper lemon zest and juice. Place under turkey skin.
Inside the turkey, rub onions cut in half along the walls. Repeat with lemons, and bay leaves.
Rest of the butter massage over the breast legs and wings.
Secret: You can do all this the night before and keep the turkey in the fridge ready to be cooked
Cook the Turkey
A touch of olive oil on top to protect the butter from burning.
In oven 10min at 180, nice and brown.
Take out and wet every 10 min with chicken stock..
Secret: Check if cooked, knife in butt, clear means cooked.
Secret #2: Let it rest as long as you cooked it. Flavour times 10 ! The Gravy will be hot, merci Gordon Ramsey.
Gravy
Remove Turkey, and let it rest for the same amount of time that you cooked it, for extra flavour.
Pass excess fat from roasting.
Put the turkey tray back on the fire.
Remove the bacon from the turkey, slice and trow in the tray on the fire.
Remove roasted onions from the cavity of the turkey, slice and throw in the tray with the bacon.
Take out roasted lemons from cavity, dito.
Fresh rosemary and thyme in tray.
A handful of cherry tomatoes, in tray.
Take off bits you’ll never use from the turkey, in tray.
The ass of the Turkey, in tray.
Cook 5 minutes.
Add dry cider, reduce half.
Resting juices from roasted turkey, in tray.
Pour in chicken stock and reduce by half again.
Mash and crush everything, squeeze every bit of flavour out.
Pass it.
Add a branch of rosemary.
Blend a handful of cashew and almonds, add to gravy.
MIAM!!
Stuffing
Ingredients
400grams minced pork
1 onion, diced
4 garlic cloves, diced
4 apricot, sliced
1 apple, peeled, curded and diced
2 dates, sliced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
A handful of parsley, chopped
2 celery sticks, chopped
1 lime juice and zest
Olive oil
Pepper
Pink salt
A handful of Sage
4 merguez Description
Mix porc, lime juice and zest, olive oil, pink salt, pepper- overnight in fridge
2. Add onion, garlic, apricot, apple, dates, fresh thyme, fresh rosemary, parsley, celery, (apples which I forgot) Pepper, Pink salt.
3. A handful of Sage, un tapis
4. Cover with stuffing.
5. Top with merguez.
6. Roll like a present.
7. Cook in oven seperately, 10 minuted at 180 degrees, then 45 minutes at 140 degrees.
Yummie! My favourite! #foodgasm #thanksgiving #recipes
Thanksgiving Sides
Veggies in Turkey juice
Ingredients
2 Corn
2 Carrots
2 Onions
A handful Cherry tomatoes
Fresh Rosemary, fresh thyme
Description
Cut and throw around the turkey or in separate tray with turkey juices and covered in chicken stock.
In oven with turkey, or separately 10 min at 180degrees, and 45min at 140degrees.
Pommes caramélisées
Ingredients
Olive oil
10 Apples
Brown sugar
Description
Cut apples
Top with brown sugar
In oven, 10min at 180degreed, 45min at 140 degrees
Creamy broccoli and cauliflower
Ingredients
2 Broccoli
2 Cauliflower
For bechamel:
50gr Butter, melt
Cover in flower till thick
Lengthen back to sauce with milk
Add a dash of cheese and a splash of cream (Its a Holliday, No “low fat” today, enjoy it fully!)
Description
Clean and cut brocco and cauli
Boil in water till crunchy, cauli longer then brocco
Serve in creamy cheesy bechamel
Green beans
Ingredients
5 shallots, peeled and sliced
3 garlic cloves, peeled and diced
2 handful of green beans
Description
Clean green beans
Boil in water till crunchy
Finish in olive oil with shallots and garlic
Jay-El’s famous mashed potatoes
Ingredients
2 kilos of potatoes, peeled and cut in half
50gr butter
A cup of milk
3 eggs
1 tsp Nutmeg
1 tsp Pepper
Pink salt
Description
Boil potatoes till soft (spike with knife, should be soft inside)
Mash, add butter, milk, eggs, nutmeg, pepper, pink salt
Taste! Serve.
Dessert
Espresso Martini
2 parts of vodka
½ of coffee liquor
1 of expresso
½ of syrup
A handful of ICE
In shaker: Shake shake shake!
Garnish: coffee bean
Infused Sirup
1 cup Water
1 cup Sugar
(equal part water and sugar)
1/2 cup Coffee bean
Fire up
Cook to sirup
Pumpkin Pie
PIE CRUST
100gr oil
100gr water
200gr flower
Any spices you want
Description
Add all ingredients in a bowl and mix.
Rest overnight (min. 2hrs).
Ingredients
Pie crust
1/2 cup of sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp grounded ginger
1/4 tsp grounded cloves
1/8 tsp cardamome
1/2 tsp lemon zest
1/4 tsp nutmeg
2 cups pumpkin puree
1/2 cup cream
1 cup cashew nuts, soaked 2hrs and blended
1 cup almonds, blended
1/3 cup of brown sugar
Description
1. Place pie crush in an oven dish, pierce some holes, and refrigerate (minute Tupperware recipe above)
2. Cook pumpkin in the oven, till soft.
3. Empty pumpkin with a spoon, and mix into a puree.
4. In a bowl mix pumpkin puree, and all other ingredients.
5. Poor in the pie crust, cook at 180°C for 35min.
6. Refrigerate overnight, serve with whipped cream.
#halloweenrecipe #pumpkinpie #pumpkinsoup #pumpkinspice #thanksgiving
Full Thanksgiving Recipes
Full recipe on our youtube channel From Slow to Flow. Flow’s Kitchen playlist MIAM!
#thanksgivingturkey #thanksgivingrecipes
Stay tuned for more #mixology and mouth-watering #recipes ! @flowgiliair#
