1 The focus of my second LIVE Thanksgiving Facebook chat was pies, but I also wanted to talk about vegetables, and fruits, and then show everyone this year's holiday table setting in my Brown Room.
2 I had so much fun with our first Facebook chat - more than 500-thousand people tuned-in to "talking turkey". I was hoping for even more with my chat on pies.
3 I talked about my perfect pate brisee pie crust. So easy to make - just flour, salt, sugar, two sticks of butter and ice water. That's it!
4 After adding all the ingredients for the pate brisee into a food processor, simply pulse the processor until the mixture becomes a course meal, about eight to 10 seconds.
5 One of our Facebook friends asked me what kind of processor I liked to use - I was using an old model Cuisinart food processor and it worked very well.
6 Remove the mixture and form it into a flat disc and wrap it in plastic or parchment paper. I have always recommended that bakers flatten their dough instead of making a ball. Flat discs are much easier to roll out.
7 Remember, when it comes to the perfect pie dough you should always "make it cold, bake it hot."
8 This crust does not have to be pre-baked, so you can just pour the pumpkin mixture into the pie and cook it in the oven.
9 I talked about using natural ingredients as pie weights - this jar is filled with beans I've set aside over many years.
10 So many of our Facebook friends enjoyed the chat - they loved joining me in my kitchen and seeing how I make my favorite holiday pies.
11 I answered a lot of questions from our Facebook friends, including what were my favorite pies - I love a good pumpkin pie for Thanksgiving, but I also enjoy my Mile High Lemon Meringue Pie from my first "Pies & Tarts" book. Every time I host a holiday party, guests ask if I will make my lemon meringue pie, so of course, I do.
12 My friend, Chef Pierre Schaedelin of PS Tailored Events, came in with the lemon curd I wanted for my Mile High Lemon Meringue Pie. http://pstailoredevents.com
13 Chef Pierre and I have been working on meals together for more than 11-years. I love to cook and entertain, but I am also very fortunate to have his help when I need it.
14 It is so easy to embellish your pie crusts, and any leftover decorations and dough can be used for something else, such as tartlets.
15 I gently placed round discs of dough around the pie crust using the egg and cream mixture to attach the pieces.
16 I recently learned about a great creamery in Salem, New York called Battenkill Valley Creamery - they make delicious heavy cream.
17 See how easy it is to decorate the edge of a pie - it's ready to go into the hot oven, 425-degrees Fahrenheit.
18 When making a chocolate pate sucree, use the best cocoa you can, and remember - just like I say for my perfect pate brisee, "make it cold, bake it hot."
19 Facebook friends also asked what I liked to use for pie plates. I like to use glass because it is easier to see whether the crust is done, but for Thanksgiving, I planned to use clay pie plates for a more rustic look.
20 After going through some of my tips for baking pie crusts, I walked to the other counter where I displayed lots of the vegetables I planned to cook for Thanksgiving.
21 These aromatic fleshy chanterelle mushrooms are so pretty. Always look for chanterelles that are golden or apricot in color, not dark and slimy.
22 I showed beautiful carrots and celery root, many from my very own gardens.
23 These carrots will add such color to my dishes this year - bright yellow, these darker purple carrots, and the traditional orange carrots.
24 In the middle of our Facebook chat, I was handed a piece of paper listing places where Facebook friends were viewing the LIVE stream - China, Belgium, Australia, France - so many. But where was Poland?
25 I opened a butternut squash, and talked about how delicious it would be - I planned to stuff several squash for my daughter, Alexis, and any other vegetarians and vegans at my table.
26 Look at these beautiful citrus fruits - I grow many of them in my greenhouse, including lemons.
27 I also talked about Brussels sprouts - I prefer the small ones, but the bigger ones are also very tasty. I shared a tip to make a small "x" on the bottom of the sprout to help then cook evenly.
28 I returned to the oven - just about 20-25 minutes later and took out the pie crust. It was perfect. And, be careful of those pie weights - let them cool before touching.
29 Then, I walked into my Brown Room to show our audience my wonderful table setting by my longtime housekeeper, Laura Acuna. She always makes the most beautiful tables.
30 Laura used lots of natural colors. The table was simple, and so beautiful.
31 I was expecting more than 40-guests for Thanksgiving, so I had several tables set. Two tables in this room, and two others set up in my small dining room.
32 The smaller table on the other side of my Brown Room was set using these whimsical turkey plates. I've collected many of them over the years.
33 The mantel in my Brown Room looked so pretty with the squash and clear glass.
34 The coffee table was decorated with turkeys, squash and various gourds.
35 On this side table, a row of stone turkeys.
36 More turkeys, corn and squash in my servery. I grew all the decorative corn in my garden - it was a great growing season.
37 In the other dining room, Laura used these fun turkey placemats.
38 I love to bring plants in from the greenhouse to decorate my home for special gatherings.
39 My beautiful canaries are also in this dining room. Here, they were snacking on wheatgrass while watching all the preparations.
40 These birds are just so pretty in their shades of coral.
41 Here was the view right outside my kitchen - my dear Friesians grazing in their paddock.
42 Here I was with our Facebook production team - from all of us, I wish you a safe and happy Thanksgiving. And, if you missed the Facebook chat, watch it here.