When I stumbled on Food & Wine’s 2009 Thanksgiving challenge I was pretty excited. I love Thanksgiving dinner and last year I didn’t quite have a chance to enjoy the traditional Turkey and all it’s fixings.
The plan was for an early dinner at my brother’s place. My mom, of course, insisted on making the turkey at her house and bringing it over. My mom makes a delicious turkey. She brines it the night before in a salt-maple syrup brine which makes the meat incredibly moist, juicy and sweet. She uses maple syrup to baste it as well, so the skin is fantastically golden brown, crisp and a touch caramelized.
I made a massive amount of mac and cheese and pumpkin whoopie pies. My brother was supplying the sides as well as a roast pork tenderloin. Mike and I headed over early to a house filled with the best smells: roasted garlic, buttery mashed potatoes, and apple and sausage stuffing. I was in the middle of playing with my nephew when I got a phone call from my mom.
Mom: Stephanie, I can’t open the oven. The turkey’s inside.
Me: What are you talking about?
Mom: The oven is locked. Dad is trying to pry the oven open right now. The turkey is half cooked!
My mom is the extremely stoic type, so for her, this was frantic. She kept saying that she would go order a turkey from somewhere while my dad laughed in the background. I told her not to worry, there was a ton of food already, but she kept insisting that we needed poultry for it to be Thanksgiving so I did a quick poll and we all decided our “turkey” was going to be fried chicken. We’re actually a fried-chicken loving family, so in some ways, it was an excellent Thanksgiving with tonnes of leftovers.
Leftovers are one of the best parts of Thanksgiving! Chang created a Momofukuized leftover feast for Food and Wine and when I saw the Mashed Potato Spring Rolls I knew it had to be the first recipe I tried. Spring rolls and mashed potatoes together! I could hardly contain my excitement.
This recipe might sound a little strange, especially deep-frying white bread, but it was excellent. The crisp fried bread with the contrast of the soft, fluffy mashed potatoes and the crunch of the green beans was fantastic.
Mashed Potato Spring Roll Recipe adapted from Food and Wine
4 slices white bread
1/4 cup mashed potato
2 green beans cooked and sliced in two
pinch shichimi togarashi
salt and pepper to taste
1 egg yolk
oil for frying
sriracha for dipping
Trim the crusts from the bread and using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
In a bowl, combine the mashed potatoes and togarashi; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. Top with half a green bean. Tightly roll up the bread to form a cylinder; press the ends together to seal. Repeat with the remaining bread and potato mixture.
In a skillet, heat the oil to 325°. Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes. Transfer to paper towels. Repeat with the remaining rolls. Serve with sriracha.