CITY Issue 52

Living the Good Life in the Big City FAST FOOD Wild Turkey The fourth Thursday of November only comes once a year, but the flavors of Thanksgiving never go out of style. Jean-Georges Vongerichten slices the big bird. ONE OF THE GREAT JOYS OF THANKSGIVING IS that there’s hardly another day all year in which the dining table—and the two wobbly card tables tacked on at each end—looks more appetizing or complete. It seems every square inch of Mom’s best tablecloth is covered by some sweet or savory treat: turkey at the center, of course, but also cranberry sauce, stuffing, mashed potatoes or sweet potato pie (with marshmallows, naturally), corn on the cob, green vegetables of all types, gravy, and warm, buttery rolls. Oh right, and pumpkin pie for des- sert. Talk about a little something for everyone. Tradition is tradition, and I won’t dare impose a newfangled recipe on your family’s favorite feast. Instead, I offer up a delicious dish inspired by Thanksgiving (but intended for any other Thursday of the year), featuring a few of my favorite ingredients from the meal: turkey, sweet potato, and cranberries, with a little arugula added in for some leafy color. The turkey is cooked “Milanese” style, which, despite its Italian roots, still tastes as American as ever. From my family to yours, a very happy Thanksgiving. TURKEY ‘MILANESE,’ WITH A WARM SALAD OF SWEET POTATO, DRIED CRANBERRIES, AND ARUGULA INGREDIENTS | MAKES 4-6 PORTIONS For the turkey: 1 small turkey breast, deboned, skin removed Salt Ground black pepper Ground allspice Japanese breadcrumbs, ground fine in food processor, as needed Flour, as needed 4 eggs, beaten Grape seed oil, as needed Slice the turkey into 4 oz. slices, then pound between plastic wrap until ¼" thick. Season the turkey well with the salt and pepper, and gently season with the allspice. Coat the turkey in the flour and pat off the excess. Dip in the egg, shake off the excess, and then coat well with the breadcrumbs. Put on a wire rack until ready to cook. To cook, fill a large sauté pan one-third its depth with grape seed oil. Heat until very hot and carefully slip the turkey into the oil. Turn the heat down to medium and cook until golden on both sides. Transfer to paper towels to blot. Season with more salt, pepper, and a little allspice. For the sweet potato: 2 c. sweet potato, peeled, cut into 1" cubes 3 tbs. olive oil 1 tsp. salt 4 cloves garlic, peeled and sliced thin 1 tsp. chili flakes Preheat the oven to 325º. Combine all in a bowl and toss well to coat. Spread into a non-stick sheet tray and cook until sweet potato is completely tender and slightly caramelized. Keep warm until needed. For the dressing: ½ c. apple cider vinegar 6 tbs. minced shallots 2 tbs. minced ginger ¼ c. grape seed oil ¼ c. extra virgin olive oil 2 tsp. salt Mix well. To serve (per portion): 1 c. arugula leaves ¼ c. radicchio, sliced very thin 4 tbs. dried cranberries ¼ c. roasted sweet potato (with garlic) Put the turkey on a large dinner plate and scatter the sweet potato over the top. Combine the arugula, radicchio, and cranberries in a bowl and drizzle with a generous amount of the dressing. Toss well and mount neatly on top of the turkey. Serve immediately. PHOTO GRAPHY BY MICHA EL H A RL A N T U RK EL L CITY 41

Table of Contents Feed for the Digital Edition of CITY Issue 52

CITY Issue 52 Contents Letter from CITY Our Friends Action Wanted City Moment In Rogue Fit The Amused Bouche Fast Food Must Haves Hot Wheels Idol Handlers Design Public Affairs Pluck of the Draw Novel Ideas Monster's Belle Not Guilty The Understudies The Hunger Elastique Where to Buy It Socials Icon

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