Buttery Mashed Potatoes
Ingredients:
- 3 pounds baking potatoes
- Kosher salt and freshly ground white pepper
- 1/2 cup unsalted butter, at room temperature, plus more for serving
- 1/2 cup whole milk, warmed
- 3 tablespoons minced fresh chives
Directions:
Peel the potatoes and cut into chunks. In a large saucepan, combine the potatoes with salted water to cover, cover the pan and bring to a boil over high heat. Uncover, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 20 minutes. Drain well. Return the potatoes to the pan and stir over medium-low heat for 2 minutes to evaporate the excess moisture.
Press the warm potatoes through a ricer into a large bowl. Cut the butter into slices and scatter over the potatoes. Whisk in the butter and enough of the milk to give the potatoes the texture you like. (Or, if you don’t have a ricer, beat the potatoes in the pot with a handheld mixer on high speed. Add the butter and continue beating on high speed, adding milk as needed to create the desired texture. Be careful not to overbeat the potatoes.)
Mix in the chives and season to taste with salt and pepper. Transfer to a warmed serving bowl and serve at once with additional butter, if desired. Serves 6.
Variation: Give the mashed potatoes a boost of flavor with roasted garlic. Slice a head of garlic in half crosswise, drizzle the halves with olive oil, wrap them in aluminum foil, and place in a small, shallow pan. Bake in a preheated 400ºF oven until the cloves are soft, about 35 minutes. Squeeze the cloves from their papery sheaths into the potatoes when you add the milk and whisk to combine.
Press the warm potatoes through a ricer into a large bowl. Cut the butter into slices and scatter over the potatoes. Whisk in the butter and enough of the milk to give the potatoes the texture you like. (Or, if you don’t have a ricer, beat the potatoes in the pot with a handheld mixer on high speed. Add the butter and continue beating on high speed, adding milk as needed to create the desired texture. Be careful not to overbeat the potatoes.)
Mix in the chives and season to taste with salt and pepper. Transfer to a warmed serving bowl and serve at once with additional butter, if desired. Serves 6.
Variation: Give the mashed potatoes a boost of flavor with roasted garlic. Slice a head of garlic in half crosswise, drizzle the halves with olive oil, wrap them in aluminum foil, and place in a small, shallow pan. Bake in a preheated 400ºF oven until the cloves are soft, about 35 minutes. Squeeze the cloves from their papery sheaths into the potatoes when you add the milk and whisk to combine.
Brussels Sprouts & Butternut Squash with Bacon Vinaigrette
Ingredients:
- 4 oz. thick-cut bacon slices, cut crosswise into 1/4-inch pieces
- 1 shallot, finely chopped
- 2 Tbs. cider vinegar
- 1 Tbs. firmly packed light brown sugar
- 1 tsp. Dijon mustard
- 1 tsp. chopped fresh thyme
- 6 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 lb. brussels sprouts, trimmed
- 1 butternut squash, peeled, seeded and cut into 3/4-inch dice
- 1 tsp. chopped fresh sage
- 1 cup coarsely chopped steamed chestnuts
Directions:
In a sauté pan over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate. Pour all but 1 Tbs. of the fat into a heatproof bowl and reserve. Add the shallot to the remaining fat in the pan and sauté over medium heat, stirring occasionally, until tender, 2 to 3 minutes. Let cool.
In a small bowl, whisk together the vinegar, brown sugar, mustard, thyme and shallot. Slowly whisk in 5 Tbs. of the olive oil and season with salt and pepper. Set the vinaigrette aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 4 to 6 minutes. Using a slotted spoon, transfer the brussels sprouts to a bowl of ice water. Drain well, then cut them in half lengthwise and place on a paper towel-lined baking sheet.
Return the water in the pot to a boil, add the butternut squash and cook until just tender, 4 to 6 minutes. Drain, then transfer to a bowl of ice water. Drain again and place on a paper towel-lined baking sheet.
In a large sauté pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the squash and sauté, stirring occasionally, until light golden and warmed through, 3 to 4 minutes. Transfer to a large bowl.
In the same pan over medium-high heat, warm 2 Tbs. of the reserved bacon fat. Place the brussels sprouts, cut side down, in the pan. Cook, without moving them, for 3 to 4 minutes, then stir and add the sage and chestnuts. Cook for 2 minutes more. Transfer to the bowl with the squash. Add enough vinaigrette to lightly coat the vegetables (you may not need all of it), then stir in half of the bacon. Transfer the vegetables to a platter, sprinkle with the remaining bacon and serve immediately. Serves 6 to 8.
In a small bowl, whisk together the vinegar, brown sugar, mustard, thyme and shallot. Slowly whisk in 5 Tbs. of the olive oil and season with salt and pepper. Set the vinaigrette aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 4 to 6 minutes. Using a slotted spoon, transfer the brussels sprouts to a bowl of ice water. Drain well, then cut them in half lengthwise and place on a paper towel-lined baking sheet.
Return the water in the pot to a boil, add the butternut squash and cook until just tender, 4 to 6 minutes. Drain, then transfer to a bowl of ice water. Drain again and place on a paper towel-lined baking sheet.
In a large sauté pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the squash and sauté, stirring occasionally, until light golden and warmed through, 3 to 4 minutes. Transfer to a large bowl.
In the same pan over medium-high heat, warm 2 Tbs. of the reserved bacon fat. Place the brussels sprouts, cut side down, in the pan. Cook, without moving them, for 3 to 4 minutes, then stir and add the sage and chestnuts. Cook for 2 minutes more. Transfer to the bowl with the squash. Add enough vinaigrette to lightly coat the vegetables (you may not need all of it), then stir in half of the bacon. Transfer the vegetables to a platter, sprinkle with the remaining bacon and serve immediately. Serves 6 to 8.
Everything Parker House Rolls
Ingredients:
- 1 1/2 cups milk
- 8 Tbs. (1 stick) unsalted butter, cut into 8 pieces, plus 2 Tbs. melted butter
- 4 1/2 tsp. active dry yeast
- 4 cups all-purpose flour, plus more for dusting
- 3 Tbs. sugar
- 1 Tbs. kosher salt
- 1 1/2 tsp. Maldon sea salt
- 1/2 tsp. dried onion flakes
- 1/2 tsp. dried garlic flakes
- 1 tsp. white sesame seeds
Directions:
In a small saucepan over medium heat, combine the milk and the 8 Tbs. butter. Heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105° to 115°F. Add the yeast and stir until dissolved. Let stand for 10 minutes.
In the bowl of an electric mixer fitted with the dough hook, combine the 4 cups flour, the sugar and kosher salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour. Divide the dough in half.
Grease a 13-by-9-inch baking pan. On a lightly floured work surface, roll each piece of dough into a log 12 inches long. Using a bench scraper, divide each log into 12 equal pieces. Using the cupped palm of your hand, roll and shape each piece into a taut ball.
Arrange the dough balls in the prepared baking pan so there are 4 rows of 6. Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. In a small bowl, combine the Maldon sea salt, onion flakes, garlic flakes and sesame seeds.
Preheat an oven to 375°F.
Remove the plastic wrap from the pan. Brush the tops of the rolls with the 2 Tbs. melted butter and sprinkle with the sea salt mixture. Bake until the rolls are golden and an instant-read thermometer inserted into the center of a roll registers 190°F, 18 to 20 minutes. Invert the rolls onto a wire rack, then turn them right side up onto another rack. Let cool slightly before serving. Makes 24 rolls.
In the bowl of an electric mixer fitted with the dough hook, combine the 4 cups flour, the sugar and kosher salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour. Divide the dough in half.
Grease a 13-by-9-inch baking pan. On a lightly floured work surface, roll each piece of dough into a log 12 inches long. Using a bench scraper, divide each log into 12 equal pieces. Using the cupped palm of your hand, roll and shape each piece into a taut ball.
Arrange the dough balls in the prepared baking pan so there are 4 rows of 6. Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. In a small bowl, combine the Maldon sea salt, onion flakes, garlic flakes and sesame seeds.
Preheat an oven to 375°F.
Remove the plastic wrap from the pan. Brush the tops of the rolls with the 2 Tbs. melted butter and sprinkle with the sea salt mixture. Bake until the rolls are golden and an instant-read thermometer inserted into the center of a roll registers 190°F, 18 to 20 minutes. Invert the rolls onto a wire rack, then turn them right side up onto another rack. Let cool slightly before serving. Makes 24 rolls.
Bourbon Cranberry Relish
Preheat oven to 350°F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve.
Cornbread and Sausage Stuffing
Ingredients
- 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
- 1 large onion, (about 2 cups), finely chopped
- 3 celery, finely chopped (1 1/2 cups)
- Coarse salt and ground pepper
- 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
- 3 tablespoons finely chopped fresh sage
- 3 large eggs, lightly beaten
- 1 to 2 cups reduced-sodium chicken broth
Directions
- Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
- To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
- Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
**If you aren't planning on cooking the stuffing inside the turkey, pour all the chicken broth over the entire amount of stuffing, and transfer to a large baking dish.
Root Vegetable Gratin
Ingredients:
- 3 slices artisan-style sourdough bread, each about 1⁄2 inch thick
- 2 garlic cloves, peeled
- 2 Tbs. olive oil
- 1⁄3 cup grated Parmigiano-Reggiano cheese
- 3 lb. root vegetables (parsnips, celery root, rutabaga, turnip), peeled and cut into 1⁄2-inch pieces
- 1⁄2 tsp. salt
- Freshly ground pepper, to taste
- 1⁄2 tsp. minced fresh thyme or 1⁄4 tsp. dried thyme
- 1⁄4 tsp. freshly grated nutmeg
Directions:
Preheat an oven to 300°F.
Place the bread slices on a baking sheet and bake until crisp and dry, 20 to 25 minutes. Rub one side of each warm bread slice with one of the garlic cloves. Let the bread cool and tear into chunks. Put the bread chunks in a food processor, in batches if necessary, and process until coarse crumbs form. Transfer to a bowl and mix with 1 Tbs. of the olive oil and the cheese. Set aside.
Increase the oven temperature to 400°F.
Mince the remaining garlic clove. In a large ovenproof fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil Add the root vegetables, salt, a few grindings of pepper, the thyme, nutmeg and minced garlic. Cook, stirring occasionally, until the vegetables begin to brown, 4 to 6 minutes. Add 1⁄4 cup water, cover and simmer until vegetables are tender when pierced, about 10 minutes.
Remove from the heat and transfer the vegetables to a casserole or baking dish. Sprinkle evenly with the bread-crumb mixture. Bake until the top is golden brown, 10 to 12 minutes. Serve immediately.
Sweet Potato Puree with Browned Marshmallow
Ingredients:
- 6 lb. sweet potatoes
- 16 Tbs. (2 sticks) unsalted butter, plus more for baking dish
- 1 cup heavy cream
- 1/4 tsp. freshly grated nutmeg
- 1 cup water
- 1 1/2 Tbs. gelatin powder
- 1 cup plus 2 Tbs. sugar
- 1 Tbs. light corn syrup
- 2 egg whites
Directions:
Preheat an oven to 400°F. Line a baking sheet with aluminum foil.
Prick the sweet potatoes with a fork and place on the prepared baking sheet. Roast until tender, about 1 hour. Remove the pan from the oven and let the potatoes cool slightly. While the potatoes are still hot, remove the skins and discard. Keep the oven set at 400°F.
Butter a 13-by-9-inch baking dish.
In a small saucepan over medium heat, warm the 16 Tbs. (2 sticks) butter and the cream until the butter melts. Using a food processor and working in 2 batches, process the hot sweet potatoes with the butter mixture until smooth. Transfer to a large bowl. Stir in the nutmeg and season with salt and pepper. Transfer the sweet potato puree to the prepared baking dish.
Pour 1/2 cup of the water into a small bowl and sprinkle the gelatin on top. Let stand until the gelatin softens, about 10 minutes.
Meanwhile, in a saucepan over medium-high heat, bring the sugar, the remaining 1/2 cup water and the corn syrup to a boil and cook until a candy thermometer registers 240°F, 8 to 10 minutes. Remove from the heat, add the gelatin mixture and whisk until dissolved.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. With the mixer running, gradually add the sugar mixture and beat until stiff peaks form, about 15 minutes, to create the marshmallow meringue.
Spread the marshmallow meringue on top of the sweet potato puree and bake until golden brown, about 15 minutes. Let cool for 15 minutes before serving. Serves 12 to 14.
Pies
Secret family recipes! Sacred pie knowledge.
Smoked Turkey
INGREDIENTS:
1 (12 pound) whole turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery salt
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2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 (12 ounce) jar honey
1/2 pound mesquite wood chips
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DIRECTIONS:
| 1. | Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill. |
| 2. | Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan. |
| 3. | In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil. |
| 4. | Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour. |
| 5. | Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh. |
| 6. | Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark. |
