Thanksgiving prep

I said it last year, and I'll say it again. Thanksgiving is an out-of-work chef's favorite holiday. Well, in my opinion anyway. An excuse to cook and bake to your hearts content, and it's not for anyone else but the one's you love. At the bakeries, I was baking dozens of pies and roulades for people I didn't know, and it just wasn't the same.

I always like to try new things at Thanksgiving. It's all about tradition with a twist for me. Last year we started a new tradition, fried turkey. The twist--Cajun fried Turkey. I think we'll throw a bloomin' onion in the gallons of oil while we're at it. I'm going to like that tradition.
So, rolls of course are a main staple at the table at almost every holiday meal. The twist--Croissants. I know, nothing special, but this pastry holds a special place in my heart. I don't think I've made this since I was in school, but since I took such avid notes, it was like it was yesterday I was rolling up that dough exactly 3 1/2- 4 turns for the first time. Yep, they were that strict about the authenticity of how we made them. You see, Croissants are as French as pastries come, and they have a way of doing things over there that can't be messed with. My school specialized in French cuisine, and being that the founder was from that very country, we were taught strictly in the way. Croissants are truly an art. They are the classic French pastry and if done properly they take many steps, requiring many timers, precise temperatures, and even have to be placed a certain way on the baking sheet. And they require two different temperatures. Sometimes, when I am trying something new, or bringing out an old recipe, I'll bypass what I think are minute details, only to wish I'd followed the instructions. Of course some recipes have room for creativity which I gladly use, but not these babies. I have made my fair share of bad croissants, and don't plan on doing it again. I like to make them exactly as I was taught. These will be frozen, to be thawed, egg washed, and baked on turkey day. I have been wanting to have a reason to make these, and this was the perfect occasion. I was a little rusty, but I think the technique will always stay with me. The reason why these are so special to me is not only that it takes me back to school when my whole life changed, but I always remember how proud my chef was of me when we saw my tray of croissants. He told me they would be a good advertisement for the school and what we learn. Remember when I told you how picky they are about technique? This is a huge compliment, and I was honored to have it given to me. It just made me even more confident in my decision to pursue this career--which has now turned into a lifelong hobby I suppose. I love my friend, the croissant. Oh, and they are completely delicious. Especially with chocolate or frangipane inside. Next time. Oh how I love getting elbow deep in flour and dough. It won't be long until I get the itch again.

That was weird that I went on a long rant about a flimsy piece of dough, but that's my life for you, and I can't help it. With this Thursday being the big day, my mind is racing trying to keep everything together despite lists, and conversations with Cami (the Thanksgiving host), as I'm sure every one's is. I have a few new twists in mind, so we'll see how everything turns out. Some say not to try new recipes for a big occasion, but I like the challenge.