Bid Adieu to Holiday Stress
Posted on November, 04 2014
Put your feet up. We’ve got Thanksgiving covered.
There’s no denying it – with Halloween behind us the holiday season is officially here, and for many that means the stress of menu planning and hours in the kitchen. Instead, give yourself the gift of a prepared feast.
Consider serving our new Butternut Squash Soup with Candied Pecans
in shot glasses or passing bite-sized squares of Zucchini Terrine with Tomato Coulis
as hors d’oeuvres. Then, from Whole Roasted Turkey
– brined and stuffed with citrus and herbs – to a slow-cooked Niman Ranch Beef Stew
“a l’orange” and individual Cornish Game Hens
with cranberry stuffing, the options for your Thanksgiving table will please every palate. Pair any of these entrees with Seasonal Vegetables
and Whipped Organic Yams
or Heavenly Whipped Potatoes
for a deliciously festive – and easy! – holiday event.
Why spend the time planning, prepping and cooking when we can do it for you? Let Jessie et Laurent provide the perfect multi-course meal. But order soon
, because we’re only offering a limited number of turkeys!
But what about those leftovers?
We’re got you covered there, too. Here is our favorite recipe for those tasty morsels left on the bird. It’s a delicious way to enjoy the last of your scrumptious turkey, and everyone can pitch in to help make it. Plus, there's no better way to treat yourself after a long day of Black Friday shopping!
Mexican Tortilla Soup
Makes about 6 servings (12 cups)
2 tablespoons olive oil
1 pound onions - chopped
2 garlic cloves - minced
2 ounces jalapenos - seeded & finely chopped
1 pound vine-ripe tomatoes - chopped
4 cups turkey or chicken stock
Salt & pepper - to taste
1 cup canola oil - for frying tortillas
8 fresh corn tortillas - cut into ¼ inch strips
2 cups shredded turkey (or chicken) - at room temp
1-2 ripe avocados - diced
1 cup jack or jalapeno jack cheese - grated
½ cup cilantro - coarse chopped
1 lime - wedged for garnish
Heat soup pan on medium heat - add olive oil, onions, garlic & jalapenos. Cook, stirring for 15 minutes, or until the veggies are cooked. Pour in the stock, add salt and pepper and simmer for 20 minutes. Add tomatoes and turn off the heat. Pour 1-inch of oil in heavy frying pan and heat over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches, and fry until they are crisp and lightly brown. With a slotted spoon, remove to a paper towel-lined tray and sprinkle with salt. Ladle soup into bowls and add a handful of shredded turkey or chicken on top. Decorate with diced avocado, fried tortilla strips and cheese. Garnish with cilantro & serve with lime wedges. Serve extra tortilla strips at the table.
NOTE: Scheduling and ordering changes for Thanksgiving week
Remember, all Thanksgiving orders must be placed by Friday, November 21st. For clients with regular Thursday deliveries, your delivery day will be earlier in the week based on your location. When you place your order online, you will automatically be notified of your special delivery day for the holiday week. And, of course, if you have any questions please contact our office at 415-485-1122.
Ordering Jessie et Laurent just got easier!
Very soon, you’ll be seeing some exciting improvements to our web site – all designed to make it easier for you to review menus and make meal choices with serving size options and dietary details.
When you log in to the Member Lounge you’ll note that we’ve simplified this page. On the left navigation, you’ll be able to click on any available menu and, if you’ve already placed an order, it will be reflected next to that week’s menu. For those who order weeks at a time, this should be helpful in knowing where you might have a gap in service.
When you click the “order now” button, you’ll go directly to the ordering page. There you’ll notice we’ve made our photos larger (you can still double click and make the image even larger), added simple icons to designate dietary preferences, and made other design tweaks. Use the filter tool in the upper left, to see only those items that meet your dietary preferences. There are navigation arrows so you can browse ahead to see future menus — or change your menu view to see all available menus at a glance.
As you get comfortable with these page changes, we’d love to hear your comments and discover if they’ve made it easier for you to use our service. Feel free to drop us a note
, and let us know how it’s working for you. Bon appetit!
Mountain-top dining that also supports the Angel Island Conservancy
In September, Jessie trekked up Mt. Tam to prepare an elegant feast for the winning bidders of an overnight at the West Point Inn. This year, Jessie et Laurent has once again teamed up with the historic Inn to offer this mountain-top private chef experience. It’s all part of the Angel Island Conservancy
’s annual auction event, and anyone can join the bidding. The event’s festive evening of bites, sips, dancing, and live auction supports the AIC’s mission to preserve Angel Island State Park. Thursday, December 4. Click here
e-Bites: Tips for easier dining
Jessie et Laurent isn’t just for dinner – our veggie sides also make great weekend brunch starters. Since our vegetable dish rotates each week (between roasted, grilled and steamed), use your imagination to create fabulous omelets, scrambles and frittatas. We love filling a fluffy omelet with creamy chèvre, diced chives and our roasted seasonal vegetables. See how easy that was?
If you have a question or challenge, let us know
. We’ll be happy to help you out – and share it with others in a future newsletter!
The holidays stress people out so much. I suggest you keep it simple
and try to have as much fun as you can.
-- Giada de Laurentiis