Posted by The Serious Eats Team, November 24, 2008 at 8:25 PM
- Makes: At least 10 servings
Total time: 45 minutes
It’s almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450 degrees (lowering the heat if the bird browns too fast), a 10-pound bird will be done in about 40 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked (the legs are more exposed; the wings shield the breasts), and moister than birds cooked conventionally. But it works only for relatively small turkeys.
Ingredients
One 8- to 12-pound turkey
10 or more garlic cloves, lightly crushed
Several sprigs fresh tarragon or thyme or several pinches dried
1/3 cup extra virgin olive oil or butter
Salt and freshly ground black pepper
Procedure
1. Heat the oven to 450°F. Put the turkey on a stable cutting board, breast side down, and cut out the backbone. Turn the bird over and press on it to flatten. Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit.
Mark Bittman's How to Cook Everything Thanksgiving Menu
Turkey Gravy
Favorite Bread Stuffing
Cranberry Relish with Orange and Ginger
Potato Gratin
Wheat Berries with Walnuts
Raw Beet Salad
Braised and Glazed Brussel Sprouts
2. Tuck the garlic and the herb under the bird and in the nooks of the wings and legs. Drizzle with the olive oil and sprinkle liberally with salt and pepper.
3. Roast for 20 minutes, undisturbed. By this time the bird should be browning; remove it from the oven, baste with the pan juices, and return it to the oven. Reduce the heat to 400°F (or 350°F if it seems to be browning very quickly).
4. Begin to check the bird’s temperature about 15 minutes later (10 minutes if the bird is on the small side). It is done when the thigh meat measures 155–165°F on an instant-read meat thermometer; check it in a couple of places.
5. Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. (Or make Turkey Gravy.) Or serve at room temperature.
Posted by The Serious Eats Team, November 24, 2008 at 8:20 PM
Makes: 5 to 6 cups (enough for 12 servings)
Time: 20 minutes, after roasting a turkey
"Gravy" is little more than thickened stock—essentially a reduction sauce—and when that stock comes out of a roasted turkey, it's pretty good stuff. It's no wonder people love it. Double or triple (or quadruple, if it comes to that) this recipe as needed.
Ingredients
6 cups stock, preferably turkey but chicken is fine
Salt and freshly ground black pepper
5 tablespoons butter (optional)
1/3 cup cornstarch (optional)
Procedure
1. Remove any giblets from the bottom of your roasting pan and pour or spoon off excess fat (that's a judgment call, but leave at least some fat in there). Leave as many of the solids and as much of the dark liquid behind as possible. Put the roasting pan over 2 burners and turn the heat to high.
2. Add the stock and cook, stirring and scraping all the brown bits off the bottom of the pan, until the liquid has reduced by about one-quarter, 5 to 10 minutes. (If you're not using cornstarch and you want a thicker gravy, continue to reduce a little more.) Turn the heat down to medium and continue to simmer for about 5 minutes, tasting and adjusting the seasoning. Strain the liquid into a saucepan, discarding the solids.
3. Over medium heat, stir in the butter if you’re using it and keep warm until ready to serve. If you're using cornstarch, mix it with 1/4 cup cold water, then add to the simmering gravy, stirring constantly. It should thicken almost immediately; serve hot.
Mark Bittman's How to Cook Everything Thanksgiving Menu
Forty-Five Minute Roast Turkey
Favorite Bread Stuffing
Cranberry Relish with Orange and Ginger
Potato Gratin
Wheat Berries with Walnuts
Raw Beet Salad
Braised and Glazed Brussel Sprouts
Posted by The Serious Eats Team, November 24, 2008 at 8:15 PM
- Makes: About 6 cups (enough for a 12-pound bird) -
Time: 20 minutes, plus time to bake
This classic dressing is based on a wonderful recipe by James Beard; it's amazing with butter, but check out the variations if you prefer olive oil. Also, feel free to use whole grain bread for more flavor.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups fresh bread crumbs
1 tablespoon minced fresh tarragon or sage leaves or 1 teaspoon dried crumbled tarragon or sage
Salt and freshly ground black pepper
1/2 cup chopped scallion
1/2 cup chopped fresh parsley leaves
Procedure
1. Put the butter in a large, deep skillet or Dutch oven over medium heat. When melted, add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
2. Add the breadcrumbs and the herb and toss to mix. Turn the heat down to low. Add the salt, pepper, and scallion. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
3. Pack into chicken or turkey if you like before roasting or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350–400°F. (Or you can cook it up to 3 days in advance and just warm it up right before dinner.)
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Posted by The Serious Eats Team, November 24, 2008 at 8:14 PM
Makes: About 4 cups
Time: 10 minutes
Quite tart and even better on turkey sandwiches. Stir in 1/2 cup of raisins and/or chopped walnuts or pecans at the end if you like.
Ingredients
1 large navel or other orange
4 cups fresh cranberries (about 1 pound), picked over and rinsed, or frozen cranberries
1/2 cup sugar, or more to taste
1 teaspoon minced or grated fresh ginger, or to taste
Procedure
1. Use a vegetable peeler or paring knife to remove the entire zest of the orange; set aside. Remove and discard the thick white pith. Separate the orange into sections.
2. Combine the orange flesh, zest, cranberries, and sugar in a food processor. Process until the mixture is chunky. Stir in the ginger and more sugar if needed. Serve right away, but it’s best if it sits for at least 30 minutes to allow the flavors to marry. It keeps well, refrigerated, for a few days.
Mark Bittman's How to Cook Everything Thanksgiving Menu
Forty-Five Minute Roast Turkey
Turkey Gravy
Favorite Bread Stuffing
Potato Gratin
Wheat Berries with Walnuts
Raw Beet Salad
Braised and Glazed Brussel Sprouts
Posted by The Serious Eats Team, November 24, 2008 at 8:13 PM
- Makes: 4 servings-
Time: About 1 hour
Based on raw potatoes (or other vegetables), cream, and cheese, this can be assembled and even baked up to 2 days in advance and either baked or reheated before serving. A mandoline makes slicing a breeze and gives you slices of consistent thickness with little work, which is the key to even cooking.
Other cooked vegetables you can use: alone or in combination—sweet potatoes, parsnips, celery root, sunchokes, cauliflower, rutabagas, any winter squash, burdock, celery, celeriac, carrots, or horseradish, which will mellow while cooking.
Ingredients
2 to 3 cups heavy cream, half-and-half, milk, or a combination
1 pound potatoes, peeled and thinly sliced
1/2 cups grated Gruyère or Swiss cheese
Salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
Procedure
1. Heat the oven to 375°F. Put the cream in a pot and heat until it’s hot.
2. Layer the potatoes and cheese (be sure to end with cheese) in a large gratin or similar ovenproof dish; sprinkle every potato layer with a bit of salt, pepper, and thyme. Pour in enough hot cream to come about three-quarters of the way up the potato layers.
3. Put in the oven and cook, undisturbed, until the potatoes are tender (a thin-bladed knife will pierce them with little or no resistance) and the top is nicely browned, 45 to 50 minutes. Serve immediately or keep warm in the oven for up to 30 minutes.
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Posted by The Serious Eats Team, November 24, 2008 at 8:12 PM
- Makes: 4 servings -
Time: 45 minutes
This starter recipe for wheat berries is open to variation and will work with about a dozen other grains. Even better, you can serve it at room temperature.
Other grains you can use (reduce the quantity to 1 cup): couscous, pearl couscous, bulgur, quinoa, buckwheat groats, cracked wheat, wild rice, farro, hulled barley, spelt, rye berries, kamut.
Ingredients
1 1/2 cups wheat berries
2 tablespoons extra virgin olive oil or butter
1 shallot or 1/2 medium onion, minced
3/4 cup chopped walnuts
2 teaspoons chopped fresh thyme leaves (optional)
Salt and freshly ground black pepper
Procedure
1. Put the wheat berries in a pot with water to cover by at least an inch. Bring a boil and cook until the grains are tender, about 40 minutes. Check periodically to make sure the water hasn’t boiled off; add more water as needed.
2. Meanwhile, put the oil in a skillet over medium heat. When hot, add the shallot and cook until tender, about 5 minutes. Add the walnuts and thyme if you’re using it and cook for another minute, stirring often. When the wheat berries are done, drain them and add to the skillet along with a good sprinkling of salt and pepper. Serve immediately or cool to room temperature.
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Posted by The Serious Eats Team, November 24, 2008 at 8:11 PM
- Makes 4 servings -
Time: 20 minutes
Beets, like carrots, can be eaten raw. And they're delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance.
Ingredients
1 to 11/2 pounds beets, preferably small
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar or other good strong vinegar
1 sprig fresh tarragon, minced (optional)
1/4 cup chopped fresh parsley leaves
Procedure
1. Peel the beets and the shallot. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
2. Sprinkle with salt and pepper, then add the mustard, oil, and vinegar and toss. Taste and adjust the seasoning. Toss in the herbs and serve.
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Posted by The Serious Eats Team, November 24, 2008 at 8:10 PM
- Makes: 4 servings -
Time: 30 minutes
Sometimes I like to brown Brussels sprouts a bit, which is why this braise-and-glaze technique is a little different and deserves a special recipe. Leave the Brussels sprouts whole—they'll look beautiful and be less likely to overcook.
Other vegetables you can use: shredded green or red cabbage, broccoli, or cauliflower.
Ingredients
3 tablespoons butter or extra virgin olive oil
1 pound Brussels sprouts, trimmed
1/2 cup or more stock, white wine, or water
Salt and freshly ground black pepper
Procedure
1. Combine the butter, Brussels sprouts, and stock in a deep skillet with a tight-fitting lid, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the sprouts are just tender, 5 to 10 minutes, checking once or twice and adding liquid as needed.
2. Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to roll them over. It’s okay if some sides are more well done than others. Taste and adjust the seasoning and serve hot or at room temperature.
Mark Bittman's How to Cook Everything Thanksgiving Menu
Forty-Five Minute Roast Turkey
Turkey Gravy
Favorite Bread Stuffing
Cranberry Relish with Orange and Ginger
Potato Gratin
Wheat Berries with Walnuts
Raw Beet Salad
Posted by The Serious Eats Team, November 24, 2008 at 4:45 PM
When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them.
More of Dana Cowin's favorite recipes from the November 2008 issue of Food & Wine Magazine:
Crunchy Baked Fennel
Baked Penne with Sausage and Creamy Ricotta
Caramel Cream Pie with Crispy Rice Topping
- makes 12 -
Recipe by Jeremy Sommer
Ingredients
1/4 cup extra-virgin olive oil
3 large leeks, white parts only, cut into 1-inch dice (2 cups)
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
2 garlic cloves, chopped
2 tablespoons thyme leaves
salt and freshly ground pepper
one 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
14 ounces all-butter puff pastry, thawed if frozen
3/4 pound fresh goat cheese (1 1/2 cups)
1 large egg, lightly beaten
Procedure
1. Preheat the oven to 375°. In a large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.
2. Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.
3. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by-16-inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4-inch squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.
4. Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Serve warm or at room temperature.
Posted by The Serious Eats Team, November 24, 2008 at 4:45 PM
When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them.
More of Dana Cowin's favorite recipes from the November 2008 issue of Food & Wine Magazine:
Buttery Squash Turnovers
Crunchy Baked Fennel
Baked Penne with Sausage and Creamy Ricotta
- makes one 10-inch pie -
Recipe by Rachel Soszynski
Ingredients
Crust
3 ounces blanched hazelnuts (3/4 cup)
1 cup graham cracker crumbs
2 tablespoons sugar
6 tablespoons unsalted butter, melted
Caramel Pudding
1 cup sugar
1/4 cup water
4 cups whole milk
1 teaspoon pure vanilla extract
1 teaspoon unflavored gelatin
1/2 cup cornstarch
1 teaspoon kosher salt
4 large egg yolks
Crispy Rice
1/2 cup sugar
1 tablespoon water
1 teaspoon light corn syrup
1/2 teaspoon kosher salt
1 1/2 cups puffed rice cereal
Lightly sweetened whipped cream, for serving
Procedure
1. Make the crust: Preheat the oven to 350°. Spread the hazelnuts in a glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool. Transfer the nuts to a mini food processor and coarsely grind. Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake the crust for 8 minutes, until barely set. Transfer the pie plate to a rack to cool.
2. Meanwhile, make the caramel pudding: In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
3. In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
4. With a rubber spatula, gently spread the caramel pudding in the cooled crust. Tap the pie plate gently on a work surface to settle the pudding. Press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight.
5. Make the rice topping: Line a rimmed baking sheet with parchment paper and coat with vegetable spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
6. Break the crispy rice into shards; transfer to a sturdy plastic bag. Using a rolling pin, crush the topping into small pieces.
7. Spread the whipped cream on top of the chilled pie, making deep swirls. Top the pie with the crispy rice and serve.
Make Ahead
The rice topping can be stored in an airtight container for up to 3 days. The pie can be refrigerated for up to 6 hours.
Posted by The Serious Eats Team, November 24, 2008 at 4:45 PM
When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them.
More of Dana Cowin's favorite recipes from the November 2008 issue of Food & Wine Magazine:
Buttery Squash Turnovers
Baked Penne with Sausage and Creamy Ricotta
Caramel Cream Pie with Crispy Rice Topping
- serves 12 -
Recipe by Rachel Soszynski
Ingredients
10 medium fennel bulbs—halved, cored and sliced 1/2 inch thick
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cups panko (Japanese bread crumbs)
1 cup finely grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 garlic cloves, minced
2 shallots, minced
2 teaspoons chopped thyme
2 tablespoons chopped flat-leaf parsley
1/4 cup dry white wine
Procedure
1. Preheat the oven to 375°. On 2 large rimmed baking sheets, drizzle the fennel with 1/2 cup of the olive oil; season with salt and pepper. Bake for 45 minutes, until softened. Let cool for 30 minutes.
2. In a skillet, toast the panko over moderate heat until golden, 3 minutes. Transfer to a bowl; stir in the cheese and flour.
3. In the same skillet, melt the butter. Add the garlic, shallots and thyme and cook over moderate heat until the garlic is softened, 5 minutes; add to the panko. Stir in the remaining 1/2 cup of oil and the parsley. Season with salt and pepper.
4. Preheat the oven to 400°. Spread half of the fennel in a 9-by-13-inch glass or ceramic baking dish. Pour the wine over the fennel, then sprinkle half of the panko on top. Repeat with the remaining fennel and panko. Cover and bake for 20 minutes, then remove the foil and bake for 10 minutes longer, until the topping is browned and crisp. Serve hot.
Make Ahead
The unbaked gratin can be wrapped in foil and frozen for up to a week. Bake the foil-wrapped dish straight from the freezer for 25 minutes, then remove the foil and bake for 15 minutes longer.
Posted by Kristen Swensson, November 24, 2008 at 11:15 AM
On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Today, a recipe that would be right at home on the Thanksgiving table.
Brussels sprouts have a complicated, spotty history in my family. We never ate them growing up, because Ma hated them with a vehemence most people reserve for Al Qaeda. We, her children, didn’t appreciate them either, because they came from the ground and didn’t contain any high fructose corn syrup. (Which, if you were a child in the '80s, you know HFCS was one of the four FDA-sanctified food groups, along with Pez, Bugles, and any breakfast cereal with marshmallow animals.)
The last few years, however, both my sister and I have taken a liking to brussels sprouts—so much so that we’re trying to get them on our 2008 Thanksgiving table. It’ll be tough, thanks to Ma’s six-decade-long vegetable vendetta, but we have a secret weapon: Golden-Crusted Brussels Sprouts, adapted from Heidi Swanson's 101 Cookbooks blog.
I’m used to roasting brussels sprouts, but I’d never made them on a stove top before discovering this recipe. Henceforth, it'll be the only way they touch my lips. The sprouts were thoroughly tender, evenly browned, perfectly savory, and mercilessly addictive. I ate three before they even made it to my dinner plate. There was no guilt involved either, as they’re cooked with very little fat and only a sprinkling of deliciously beloved cheese.
If you serve the sprouts for Thanksgiving (or otherwise), Heidi suggests using smaller, tightly closed brussels sprouts and changing the cheeses to suit your tastes or the season: gruyere or Gouda for winter, and Parmesan for sunnier days. Whatever you decide, you'll be happy. Promise.
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Posted by Kerry Saretsky, November 24, 2008 at 10:00 AM
Read the backstory of the dressing, based on White Castle's hamburger stuffing.
Ingredients
1 28-ounce bag of Ore Ida steak fries
6 Kaiser rolls, cut into a 1-inch dice
1 pound of ground sirloin
1 tablespoon of tomato paste
2 tablespoons of Worcestershire sauce
3 tablespoons of olive oil, plus 1 tablespoon
1 onion, diced
3 ribs of celery, finely diced
5 stems of thyme
10 ounces of extra sharp yellow cheddar cheese, cut into a half-inch dice
2 cans of beer
1 cup of stock (chicken, beef, or vegetable will do)
Salt and pepper
Procedure
1. Begin by precooking the fries. Spread in an even layer on a baking sheet and place into a preheated 450°F oven for 22 minutes. Cut in half, and set aside.
2. Lower the oven to 300°F. Arrange the cubed bread on two baking sheets in even layers, and bake for 35 minutes. Meanwhile, prepare the burger. Heat 1 tablespoon of olive oil in a large frying pan, and add the meat, salt and pepper. Break up the meat, and as it browns, add the tomato paste and the Worcestershire sauce. When the meat is full browned, set aside.
3. Wipe out the pan, and add 3 tablespoons of olive oil. Sauté the onions, celery, and thyme, seasoned with salt and pepper, for about 8 minutes, until they are fragrant and translucent.
4. Meanwhile, warm the stock and beer in a stock pot.
5. In the largest bowl you can find, toss together the bread, meat, vegetables, cheese, and potatoes with the beer and stock mixture. Spoon into a buttered baking dish and covered with a sheet of buttered aluminum foil. Bake covered in the foil for 20 minutes at 350 degrees, then remove the foil, and allow to bake for 25 minutes more. Allow to sit for 10 to 15 minutes before serving.
Posted by Joshua Bousel, November 21, 2008 at 6:15 PM
I thought I had the ultimate turkey the year my family took it to the fryer, but I was mistaken. I have come to realize that true turkey nirvana is reached when the bird is brined and smoked, which creates an unbelievably juicy and savory piece of poultry.
I view turkey as a blank slate, and the combination of a brine—this year I'm opting for a sweet honey variation—and smoke combine to add tremendous flavor to the otherwise dull bird. I've found the trick to this method is striking the perfect balance between the two main flavors, and the best way to do this is by being careful not to over smoke the turkey; cooking it between 350 to 400°F and using only a couple chunks of a light smoke wood, like apple or cherry.
What comes out of the smoker is a beautiful mahogany piece of art—a result of smoke on the skin—that bursts with the flavors of the brine paired with the sweet kiss of smoke.
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Posted by The Serious Eats Team, November 21, 2008 at 2:15 PM
- Serves 10 -
Ingredients
1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse salt and ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed store-bought cornbread (about 2 3/4 pounds) or 1 recipe Buttermilk Cornbread
3 tablespoons finely chopped fresh sage
2 cups reduced-sodium chicken broth, heated
Procedure
1. Preheat oven to 375°F. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
2. To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
3. If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups.
More Thanksgiving Recipes from Everyday Food
Butternut Bisque
Cranberry Sauce
Posted by The Serious Eats Team, November 21, 2008 at 2:00 PM
Ingredients
1 bag (12 ounces) cranberries
3/4 cup sugar
1 teaspoon grated lemon zest
1 cup water
Procedure
1. In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.
More Thanksgiving Recipes from Everyday Food
Pecan Cornbread Dressing
Butternut Bisque
Posted by The Serious Eats Team, November 21, 2008 at 1:30 PM
- Serves 12 -
Ingredients
3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper, plus more for garnish (optional)
Coarse salt
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 cup half-and-half
1 tablespoon fresh lemon juice
Sour cream, for serving
Procedure
1. In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
2. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.
4. To Freeze: Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.
5. To Reheat: Run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.
More Thanksgiving Recipes from Everyday Food
Pecan Cornbread Dressing
Cranberry Sauce
Posted by The Serious Eats Team, November 21, 2008 at 11:05 AM
- Yields about 3 cups of fruit in thick syrup -
Ingredients
1 pound ripe, unblemished quince
1 pound of fresh cranberries
1 cup sugar
1 cup white wine
1 cup water
Procedure
1. Rinse the quince and cut each into wedges through the stem and blossom end. Peel the skin or, if it is thin and unblemished, you may leave it on (which I do). Pare out the core and the seeds then slice each wedge crosswise in half-inch pieces about 1/3-inch thick.
2. Rinse the cranberries and drain.
3. Put the quince with the sugar, wine and water in a heavy-bottomed 3- or 3-quart saucepan; stir together.
4. Bring the syrup to a boil and cook uncovered at a steady simmer for 30 minutes then add the cranberries and cook for additional 30 minutes or longer until the syrup has thickened visibly with big bubbles popping all over the surface. Remove the pan from the heat and let it cool. Serve it immediately or seal in jars and keep refrigerated until ready to use.
More holiday recipes from Lidia Bastianich
Octopus and Potato Salad
Swiss Chard Crostata
Broccoli Rabe with Oil and Garlic
Roast Turkey
Apple Strudel
Squash Tiramisù
Posted by The Serious Eats Team, November 21, 2008 at 11:00 AM
- Makes a 12- or 13-inch tiramisù, serving 12 or more -
Ingredients
5 large eggs
5 or 6 lemons
2 cups sugar
½ cup limoncello liqueur
1 1/2 cup water
6 cups of ½” cleaned and peeled butternut squash cubes
1 pound (2 cups) mascarpone, at room temperature
40 ladyfingers (preferably imported Italian Savoiardi) or more as needed
Procedure
1. Pour just enough water in the double boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless bowl for whipping by hand or with an electric mixer.
2. Remove the zest of 2 or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and other lemons to get 1 cup of fresh lemon juice.
3. To make the base for the tiramisù, heat the water in the pan to a steady simmer. Off heat, beat the egg yolks with 1/4 cup of the sugar and ½ cup of the limoncello until well blended. Set the bowl over the simmering water and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double boiler pan and let it cool.
4. Meanwhile, pour all of the lemon juice, the water and 1 cup of the sugar in a saucepan. Add the squash and bring to a boil, stirring to dissolve the sugar, and cook for 20 minutes, until the squash is cooked and soft. Drain the squash and collect the syrup. Let the syrup and squash cool completely.
5. In another large bowl, stir the mascarpone with a wooden spoon to soften it then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
6. When the sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in 2 or 3 additions, fold in the cooked and drained squash. Now fold in the whipped egg whites in several additions, until the mascarpone cream is light and all is evenly blended.
7. Pour some of the cooled syrup, no deeper than 1/4-inch depth, into the pan to moisten the ladyfingers (Savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the dessert pan. Wet each cookie briefly—if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat tight rows, filling the bottom of the pan completely. You should be able to fit in about 20 ladyfingers in a single layer.
8. Scoop half of the mascarpone cream mixture onto the ladyfingers and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan and cover it completely with the remainder of the cream.
9. Smooth the cream with the spatula and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (up to 2 days) or put it in the freezer for 2 hours To serve, cut portions of tiramisù in any size you like and lift each out of the pan onto dessert plates.
More holiday recipes from Lidia Bastianich
Octopus and Potato Salad
Swiss Chard Crostata
Broccoli Rabe with Oil and Garlic
Roast Turkey
Apple Strudel
Cranberry-Quince Chutney
Posted by Linnea Covington, November 20, 2008 at 10:00 AM
- serves 3-4 -
Adapted from Eat, Drink & Be Vegan by Dreena Burton. This recipe was featured in a Vegan Thanksgiving Menu.
Ingredients
2 1/2 to 3 pounds orange-fleshed sweet potatoes and winter squash *
1/3 cup regular or light coconut milk **
1/2 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
Procedure
1. Preheat oven to 425°F (220ºC). Line a baking sheet with parchment paper. Pierce sweet potatoes and squash with a knife, place on baking sheet, and bake for 45–60 minutes (or longer, depending on size of sweet potatoes and squash), until very soft when pierced.
2. Remove from oven and let cool enough to handle, then remove and discard skins. In a large bowl, combine sweet potatoes and squash with remaining ingredients and use a hand blender (or food processor) to purée until very smooth (or transfer to a food processor to blend).
3. Season with additional salt if desired; if you want a thinner texture, add another 1–2 tablespoons milk and purée to incorporate. Serve warm, or reheat in baking dish until hot.
Author's Notes:
* I like to use a combination of 2/3 sweet potatoes and 1/3 squash; just ensure that at least half of the combination is sweet potatoes, since they add a smooth, rich texture and naturally sweet flavor.
** Regular coconut milk adds fat to the purée, providing a rich flavor. If using plain non-dairy milk, add 1–2 tablespoons olive oil.
More Vegan Thanksgiving Recipes
Festive Chickpea Tart
Lemon Broiled Green Beans
Traditional Cranberry Sauce
Chocolate Pumpkin Pie
Posted by Linnea Covington, November 20, 2008 at 10:00 AM
- serves 2-3 -
Adapted from Eat, Drink & Be Vegan by Dreena Burton. This recipe was featured in a Vegan Thanksgiving Menu.
Ingredients
1/4 pound green beans, ends trimmed *
1 teaspoon olive oil
1 teaspoon freshly squeezed lemon juice
1/16 teaspoon sea salt
Ground black pepper to taste
Procedure
1. Set toaster oven or regular oven to broil. Line a baking pan with parchment paper. Add beans and toss with oil, lemon juice, salt, and pepper.
2. Broil for 7–11 minutes, tossing once or twice, until beans blister and are tender. Serve immediately.
* Author's Note: Instead of green beans, you can use yellow wax beans or dragon tongue beans, which may be purchased in whole foods stores or at farmers’ markets. Dragon tongue beans have a flat shape and light yellow base with purplish streaks. You may also substitute with asparagus; be sure to adjust cooking time accordingly to cook until just tender and retaining fresh green color.
More Vegan Thanksgiving Recipes
Festive Chickpea Tart
Roast Sweet Potatoes
Traditional Cranberry Sauce
Chocolate Pumpkin Pie
Posted by Linnea Covington, November 20, 2008 at 10:00 AM
This recipe was featured in a Vegan Thanksgiving Menu.
- serves 4-5 -
Adapted from Eat, Drink & Be Vegan by Dreena Burton.
Ingredients
1 1/2 cups fresh cranberries, rinsed *
1/2 cup pure maple syrup
1/4 teaspoon sea salt
1 teaspoon balsamic vinegar (optional)
Procedure
1. In a pot on medium-high heat, combine ingredients and bring mixture to a boil, stirring occasionally.
2. Once boiling, reduce heat to simmer for 10–15 minutes, stirring occasionally, until cranberries have broken down. (Reduce heat is sauce is sticking or is simmering too rapidly.)
3. Once sauce has thickened, taste test, and add balsamic vinegar for a touch of sourness if desired. Serve warm or chilled.
* Author's note: Frozen cranberries can also be used; just continue simmering until cranberries break down into sauce and entire mixture thickens and becomes deeper in color.
More Vegan Thanksgiving Recipes
Festive Chickpea Tart
Lemon Broiled Green Beans
Roast Sweet Potatoes
Chocolate Pumpkin Pie
Posted by Linnea Covington, November 20, 2008 at 10:00 AM
- serves 4-5 -
From Dreena Burton. This recipe was featured in a Vegan Thanksgiving Menu.
Ingredients
1 tablespoon olive oil
1 cup diced onion
3/4 cup diced celery
5 medium–large garlic cloves, minced
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 14-ounce can of chickpeas, rinsed and drained (reserve 1/4 cup)
3/4 cup walnuts
2 tablespoon lemon juice
2 teaspoon tamari
1/4 teaspoon sea salt
1 1/4 cups frozen chopped spinach
3 tablespoons dried cranberries
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 9-inch prepared whole-wheat pie shell thawed
1/2 tablespoon olive oil
1 teaspoon tamari
1/2 teaspoon fresh thyme, chopped (for topping)
2 tablespoons lightly crushed walnuts (for topping)
Procedure
1. Add oil, onion, celery, garlic, salt and pepper in a skillet over medium heat. Cook for 7-9 minutes until onions soften.
2. In a food processor, add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, tamari, and salt, and pulse to lightly chop (not puree). Remove about 1/2 of the mixture from food processor and set aside.
3. Add sautéed mixture, lemon juice, tamari, and sea salt to processor with other half of chickpea/walnut mixture and puree until smooth.
4. Transfer puree to a large bowl and stir in spinach, cranberries, thyme, reserved chopped chickpea/walnut mixture, and reserved whole ¼ cup of chickpeas.
5. Transfer mixture to pie shell, smoothing to evenly distribute. Combine oil and tamari, and brush or spread over top of filling. Sprinkle on fresh thyme and walnuts.
6. Bake in preheated oven at 400 degrees for 33-38 minutes, until tart is lightly browned on edges and top.
7. Serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice.
More Vegan Thanksgiving Recipes
Lemon Broiled Green Beans
Roast Sweet Potatoes
Traditional Cranberry Sauce
Chocolate Pumpkin Pie
Posted by Linnea Covington, November 20, 2008 at 10:00 AM
- serves 6-8 -
Adapted from Eat, Drink & Be Vegan by Dreena Burton. This recipe was featured in a Vegan Thanksgiving Menu.
Ingredients
1 1/4 cups non-dairy chocolate chips
1 14 ounce can organic pumpkin pie mix
2 tablespoon unrefined sugar
2 teaspoon arrowroot powder
1/8 teaspoon (rounded) sea salt
1 prepared chocolate cookie-crust pie crust *
2 tablespoon non-dairy chocolate chips, optional (for garnish)
Procedure
1. Preheat oven to 425°F. Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler).
2. Add 1 1/4 cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt.
3. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed.
4. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling. Sprinkle on 2 tbsp chocolate chips.
5. Bake for 15 minutes, then reduce heat to 350ºF and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools).
6. Carefully remove from oven and place on cooling rack. Let cool completely before slicing, refrigerating if desired.
* Author's Note: You can also use a graham cracker crust if you prefer, or a traditional pastry pie crust.
More Vegan Thanksgiving Recipes
Festive Chickpea Tart
Lemon Broiled Green Beans
Roast Sweet Potatoes
Traditional Cranberry Sauce
Posted by Michele Humes, November 19, 2008 at 1:15 PM
Today's Cook the Book recipe isn't intended for Thanksgiving, but the day after. As a vehicle for leftover turkey, Martha Stewart's tortilla soup couldn't be further away from the turkey and cranberry sandwiches that can seem neverending in the last days of fall. It's smoky with pasilla chiles, bright with lime, and ready to be heaped with your favorite Tex-Mex garnishes.
The recipe calls for a whole, uncooked chicken, but leftover roast turkey is easily substituted—just remember to skip the first step.
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Posted by The Serious Eats Team, November 19, 2008 at 1:05 PM
- serves 10 to 12 -
Note: Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.
Turkey Ingredients
3 medium onions, chopped medium
3 medium celery ribs, chopped medium
2 medium carrots, peeled and chopped medium
5 sprigs fresh thyme
5 medium garlic cloves, peeled and halved
1 cup low-sodium chicken broth
1 whole bone-in, skin-on turkey breast (5 to 7 pounds), trimmed of excess fat and patted dry with paper towels (see note)
4 pounds turkey drumsticks and thighs, trimmed of excess fat and patted dry with paper towels (see note)
3 tablespoons unsalted butter, melted
1 tablespoon table salt
2 teaspoons ground black pepper
Gravy Ingredients
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 bay leaves
Table salt and ground black pepper
Procedure
1. For the turkey: Adjust oven rack to lower-middle position and heat oven to 275°F. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet).
2. Brush turkey pieces on all sides with melted butter. Sprinkle salt and pepper evenly over turkey. Place breast skin-side down and drumsticks and thighs skin-side up on rack on vegetable-filled baking sheet, leaving at least 1/4 inch between pieces.
3. Roast turkey pieces 1 hour. Using wads of paper towels, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160°F when inserted in thickest part of breast and 170 to 175°F in thickest part of thighs, one to two hours longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest at least 30 minutes or up to 1 1/2 hours.
4. For the gravy: Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 4-cup liquid measuring cup. Add chicken broth to measuring cup (you should have about 3 cups liquid).
5. In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about five minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.
6. To serve: Heat oven to 500°F. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 minutes. Carve and serve, passing warm gravy separately.
More Thanksgiving recipes from Cook's Illustrated
Sautéed Green Beans with Garlic and Herbs
Roasted Sweet Potatoes
Pumpkin Pie
Posted by The Serious Eats Team, November 19, 2008 at 1:00 PM
- serves 4 -
Note: This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1 minute. To serve 6, increase all of the ingredients by half and increase the covered cooking time by 1 to 2 minutes. Do not attempt to cook more than 1 1/2 pounds of green beans with this method. For our free recipe for Sautéed Green Beans with Tarragon and Lime, go to www.cooksillustrated.com/december.
Ingredients
1 tablespoon unsalted butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon chopped fresh thyme leaves
1 teaspoon olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Table salt and ground black pepper
1/4 cup water
2 teaspoons juice from 1 lemon
1 tablespoon chopped fresh parsley leaves
Procedure
1. Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.
2. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.
3. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.
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Posted by The Serious Eats Team, November 19, 2008 at 12:45 PM
- serves 4 to 6 -
Note: This recipe calls for starting the potatoes in a cold oven. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting. For our free recipes for Roasted Sweet Potatoes with Maple-Thyme Glaze and Roasted Sweet Potatoes with Spiced Brown Sugar Glaze, go to www.cooksillustrated.com/december.
Ingredients
3 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch-thick rounds (see note)
2 tablespoons vegetable oil
1 teaspoon table salt
Ground black pepper
Procedure
1. Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425°F and cook potatoes 30 minutes.
2. Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes.
3. Remove baking sheet from oven and, using thin metal spatula, flip slices over. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.
More Thanksgiving recipes from Cook's Illustrated
Slow Roasted Turkey with Gravy
Sautéed Green Beans with Garlic and Herbs
Pumpkin Pie
Posted by The Serious Eats Team, November 19, 2008 at 12:30 PM
- Makes one 9-inch Pie -
Note: If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center two inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.
Crust Ingredients
1 1/4 cups (61/4 ounces) unbleached all-purpose flour
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
1/4 cup cold vegetable shortening, cut into 2 pieces
2 tablespoons cold vodka (see note)
2 tablespoons cold water
Filling Ingredients
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (see note)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt
Procedure
1. For the crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400°F. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
6. For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300°F and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
More Thanksgiving recipes from Cook's Illustrated
Slow Roasted Turkey with Gravy
Sautéed Green Beans with Garlic and Herbs
Roasted Sweet Potatoes
Posted by Kristen Swensson, November 18, 2008 at 8:15 PM
Once a week, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. This evening, a sweet potato recipe that would be right at home on the Thanksgiving table.
Every Thanksgiving, my beloved Ma whips up her signature sweet potato dish. It’s nothing more than said vegetable, sour cream, mace (the spice, not the weapon), and a metric ton of marshmallows. Yet, I love it like a grandmother. It’s one of the many things that makes Thanksgiving special at my parents’ house, and because of that, I’m hesitant to re-create it other times of the year.
To satisfy my (plentiful and boundless) sweet potato cravings, I’ve found a few suitable substitutes, of which Thyme-Roasted Sweet Potatoes is one. Published by Epicurious in November 2005, it’s a tasty, fairly simple side dish that relies on garlic, thyme, and red pepper for flavor, as opposed to the pecan/brown sugar/Pez blend found in so many similar creations. The extended roasting time alleviates the need for added sugar, because the veggies themselves almost caramelize. It makes for a nice sweet/savory contrast that’d pair well with … anything, really. They’re sweet potatoes, for pete’s sake.
What’s more, the health benefits are myriad. Sweet potatoes are veritable fountains of vitamin A, as well as good sources of vitamin C, manganese, and vitamin H (for happiness). More nutritionally complex than regular potatoes, they'll keep you full longer, too.
One caveat, should you decide to whip this up yourself: mine inevitably burn ever-so-slightly on the bottom (though not enough to negatively impact the taste). One reviewer suggested flipping the potatoes halfway to alleviate this, and I think it would work well.
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Posted by Kerry Saretsky, November 18, 2008 at 3:00 PM
In my French family, most of my relatives regard a pumpkin with the inquisitive eyes of a child who, spotting a bright new toy airplane for the first time, picks it up and smiles and then quickly decides he’s bored by his own curiosity and goes back to his trusty old puppy. Pumpkins, to them, with their vibrant color and fairytale shape, hold the fascination of the airplane, but they much prefer the tried and true. In order to craftily get them to eat pumpkin on Thanksgiving so I don't have to eat an entire pumpkin pie all by myself, I sneak pumpkin into to something they recognize: brioche bread pudding. This has all the flavor and homemade decadence of a traditional Thanksgiving dessert, but is so unbelievably easy to make that I myself am consistently surprised. Consider it sweet stuffing.
Other recipes from the Thanksgiving, with a French Accent menu:
Provencal Turkey Roast au Riesling
Potato Grain and Stuffing Tarte
Haricots Verts Amandine
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Pumpkin Brioche Bread Pudding
-serves 6-8-
Ingredients
2/3 cup milk
1 1/3 cups cream
4 eggs
1 teaspoon of vanilla extract
1 teaspoon of pumpkin pie spice
1 1/4 cups canned pumpkin puree
1 11-ounce loaf of brioche, with most of the crust cut off, cut into 1-inch cubes
Procedure
1. In a large bowl, beat together the eggs, and add in the sugar, and whisk to incorporate. Add the milk, cream, vanilla, pumpkin pie spice, and pumpkin, and whisk to combine.
2. Tumble in the cubes of brioche, and allow to sit for 30 minutes, until most of the custard has been absorbed.
3. Bake in a buttered casserole dish in a 350°F oven for 45 minutes. Serve with powdered sugar and vanilla ice cream, and if you’re feeling decadent, a bit of superfluous cranberry sauce reduced with sugar and water. For the perfect cranberry syrup, boil 1 part cranberry sauce with 1 part water and 1 1/2 parts sugar for 10 minutes, and serve hot alongside.
Posted by Kerry Saretsky, November 18, 2008 at 3:00 PM
Every year for Thanksgiving in my family, we make some variation of potatoes au gratin. Sometimes we do it with blue cheese and caramelized onions, sometimes we go rustic and traditional, but this year I’m taking a cue from a tart I learned at the Escoffier cooking school at the Ritz in Paris and putting my gratin potatoes into a tart. I top it off with my own French version of stuffing: baguette cubes soaked in the hot herbed cream in which the potatoes are cooked. The result is a fragrant and decadent tart of layered Thanksgiving starches: crust, potato, and stuffing, punctuated by the perfume of thyme, the sweetness of onions, and the salty punch of prosciutto. Cut into wedges, it is a lovely foreshadowing of the sweet pies to come, and looks prim and proper as a Pilgrim on the plate.
Other recipes from the Thanksgiving, with a French Accent menu:
Provencal Turkey Roast au Riesling
Haricots Verts Amandine
Pumpkin Brioche Bread Pudding
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Potato Gratin and Baguette Stuffing Tarte
-serves 6-
Ingredients
1 premade or store-bought pie crust, cold
5 large boiler potatoes, peeled and thinly sliced
3 cups of half and half
2 bay leaves
2 sprigs of thyme
A pinch of freshly ground nutmeg
Salt and pepper
2 onions, thinly sliced
2 tablespoons of butter, plus a bit extra
1/2 baguette, cut into a 1/2-inch dice
1 slice of prosciutto, chopped
Procedure
1. Preheat the oven to 350°F.
2. Roll out the cold pie crust so that it fits into a 10-inch pie plate. Cover the bottom with dry beans and bake for about 20 minutes, until the crust is ¾ of the way cooked. Put to the side.
3. Meanwhile, add the potatoes, half and half, bay leaves, thyme, and nutmeg, along with a good amount of salt and pepper, to a saucepot. Bring to a low simmer, and simmer, mostly covered, for 20 minutes, until the potatoes are tender. Drain the potatoes, but reserve the cooking cream. Discard the bay leaves and thyme stems.
4. Sauté the onions for 15 minutes in 2 tablespoons of butter, so that they soften, but do not take on color. Season with salt and pepper.
5. Spread the onions on the bottom of the pie crust. Follow with the potatoes, and then the prosciutto. Pour ½ cup of the reserved cooking cream over the potatoes.
6. In a separate bowl, pour enough of the reserved cooking cream over the baguette cubes to saturate (most of the liquid). Allow them to soak up the liquid, then, using your hands (this will be messy!), lift them out, allowing the excess to drip off, but allowing them also to retain the moisture they have absorbed. Place a layer of baguette over the potato tart. Top with a few dabs of butter to facilitate the browning of the tart.
7. Bake for 35 minutes, until the top of the baguettes are crisp, and the pie crust is golden. Serve in wedges.
Posted by Kerry Saretsky, November 18, 2008 at 3:00 PM
Traditionally, the green beans in this classic recipe are what Americans might consider overcooked (very French), and are braised for the last few minutes with lemon juice and served with slivered almonds. This renovation of the classic keeps the haricots verts crisp, and uses lemon zest for the bright citrus flavor without the acidic, wilting punch of the juice, while the almonds are ground to a crumb that coats each individual French green bean. It’s a fresh and verdant but still lively and special break from the heft of Thanksgiving dinner.
Other recipes from the Thanksgiving, with a French Accent menu:
Provencal Turkey Roast au Riesling
Potato Grain and Stuffing Tarte
Pumpkin Brioche Bread Pudding
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Thoroughly Modern Haricots Verts Amandine
-serves 6-
Ingredients
1 1/2 pounds of haricot verts, trimmed
2 tablespoons of cold unsalted butter, cubed
Zest of 1 lemon
3/4 cup of toasted almonds, pulsed in the food processor until they look like chunky almond crumbs
Procedure
1. To toast your almonds, scatter them on a rimmed baking sheet and roast in a 325 degree oven for 10 minutes. Let them cool before chopping the food processor.
2. Bring a large pot of water to a boil, and salt it.
3. Drop the haricots verts into the water for 3 to 4 minutes—just until they are no longer raw.
4. Meanwhile, cut the 2 tablespoons of cold butter into little chunks and place them at the bottom of a large mixing bowl.
5. Drain the haricots verts and immediately toss with the butter, and the zest of the lemon, plus salt and pepper to taste. The heat from the haricots verts should just melt the butter.
6. Place into a serving bowl, and scatter the toasted almonds crumbs over the top.
Posted by Kerry Saretsky, November 18, 2008 at 3:00 PM
When the idea of roasting a whole turkey for Thanksgiving rustles your feathers, braise a simple tied turkey breast roast instead. No bones to worry about, no huge turkey carcass squatting in your refrigerator all week. Because it is braised in fruity Riesling wine and stock, this white meat is light and juicy. The dish takes its cue from two French traditions: Coq au Riesling—a kind of Coq au Vin but braised in the fruity white wine of Alsace, and Pissaladiere—a Provençal pizza topped with caramelized onions and Herbes de Provence. Aside from the two hours in the oven, this turkey takes only minutes to prepare, from Herbes de Provence rub to sweet shallot gravy.
Other recipes from the Thanksgiving, with a French Accent menu:
Potato Grain and Stuffing Tarte
Haricots Verts Amandine
Pumpkin Brioche Bread Pudding
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Provençal Turkey Roast with Riesling
-serves 6-
Ingredients
1 4- to 4 1/2-pound pound turkey breast roast, without bones, tied by your butcher
2 tablespoons of Herbes de Provence
8 sage leaves
1 sprig of fresh rosemary
2 sprigs of fresh thyme
1 tablespoon of Dijon mustard
Salt and pepper
3 tablespoons of olive oil, plus 1 tablespoon
2 cloves of garlic, minced
4 carrots, sliced on a bias into chunks
10 cipollini onions, peeled
1 cup of low-sodium chicken stock
1 cup of dry Riesling wine
2 tablespoons of butter
3 shallots, finely chopped
2 tablespoons of flour
Procedure
1. Preheat the oven to 350°F.
2. Set the turkey breast roast in a roasting pan and make the rub by mixing together the Herbes de Provence, chopped fresh sage, rosemary, and thyme, Dijon mustard, salt and pepper, 3 tablespoons of olive oil, and garlic. Use your hands to pack the herb paste on the meat, and rub it all over the roast.
3. Toss the chunks of carrots and cipollini onions with 1 tablespoon of olive oil and salt and pepper. Scatter in the roasting pan on either side of the turkey.
4. Pour the stock and Riesling into the bottom of the roasting pan around the turkey. Roast for 2 hours, basting occasionally.
5. To make a quick gravy while the turkey rests, melt the butter in a saucepan, add the shallots, and sauté for 5 minutes until they are translucent. Add the flour and cook for 1 minute more. Pour in the roasting sauce and turkey juices, and whisk until thickened—about 3 or 4 more minutes.
6. Cut the string off the turkey, and slice the roast. Serve with the roasted vegetables alongside and gravy on top.
Posted by Michele Humes, November 17, 2008 at 2:15 PM
Throw away your powdered gravy mix, Martha Stewart says—there's no alchemy to turkey gravy. Almost everything you need to make a great gravy comes from the turkey itself: the meat juices and the crusty brown bits in the roasting pan.
In this week's Cook the Book selection, Martha Stewart's Cooking School, you'll learn to base a foolproof gravy around a simple stock from the turkey's neck and giblets, easily made while the bird is in the oven. Fragrant with aromatic vegetables, it will stretch the pan juices and enrich the flavor of your gravy.
Win 'Martha Stewart's Cooking School'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Martha Stewart's Cooking School. Enter to win here »
Continue reading »
Posted by Michele Humes, November 14, 2008 at 1:00 PM
Today's recipe (or non-recipe) goes out to the frazzled cooks already overseeing a turkey, six sides, and the tricky business of wine pairing. I doubt that Ina Garten, author of this week's Cook the Book selection, Barefoot Contessa Back to Basics, would use the word "hacks," but that's just what these ten no-cook desserts are.
Composed from store-bought items, these sweet courses can be as elegant as the host or hostess chooses to present them.
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Posted by Michele Humes, November 13, 2008 at 12:45 PM
"How can you possibly improve on shrimp cocktail?" asks Ina Garten, author of this week's Cook the Book pick, Barefoot Contessa Back to Basics.
Her answer: Don't mess with the sauce, but play up the shrimp. If chicken tastes better roasted than poached, she reasons, the same holds true for shrimp. Roasting at a high heat brings out the crustaceans' flavor—and does away with the fussy vat of boiling water.
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Posted by The Serious Eats Team, November 11, 2008 at 2:45 PM
- makes 6 servings -
Ingredients
Dough:
2 cups flour
1/2 cup olive oil
1 teaspoon salt
1/3 cup water, or as needed
Swiss chard mix:
2 cups leeks, chopped
3 tablespoons olive oil
3 lbs. Swiss chard green, cleaned and cut into strips
2 cups scallions, chopped
Salt and pepper to taste
2 tablespoons fresh marjoram, chopped
3 eggs
2 cups ricotta
1 cup Parmigiano Reggiano, grated
1/2 cup heavy cream
Procedure
1. Make dough with flour, oil, salt and water (as needed). Once the dough obtains a smooth consistency, cover it with saran wrap and allow it to rest for approximately 30 minutes.
2. Braise leeks in olive oil. Add Swiss chard, scallions, salt, pepper and marjoram. Simmer at low temperature for approximately 20 minutes until most water has evaporated, drain and let cool.
3. In a mixer put eggs, ricotta, Parmigiano Reggiano, cream, salt and pepper. Blend and add braised vegetables and mix together well.
4. Preheat the oven to 375°F.
5. Roll out a thin piece of dough into a rectangle about 22-inch by 16-inch and set in a buttered 18” x 12” low baking dish. (The dough should overlap about 2 inches around the dish). Pour in the Swiss chard mix, make it level; fold over the overlapping dough. Brush lightly with olive oil or egg yolk and bake for 45 minutes. Allow it to cool and serve warm.
More holiday recipes from Lidia Bastianich
Octopus and Potato Salad
Broccoli Rabe with Oil and Garlic
Roast Turkey
Apple Strudel
Cranberry-Quince Chutney
Squash Tiramisù
Posted by The Serious Eats Team, November 11, 2008 at 2:45 PM
- For a 12 to 14 pound turkey, serving a dozen or more, with leftovers -
Ingredients
1 fresh turkey, 12 to 14 pounds, including neck and giblets
1-1/2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
Vegetables and seasonings:
1 pound carrots, peeled and cut into 2-inch chunks
2 large onions, peeled and chopped into 1-inch pieces
3/4 pound celery stalks with leaves, rinsed and cut in 2-inch chunks
1 ounce dried porcini slices, crumbled into 1/2-inch pieces
1 tablespoon whole black peppercorns
6 short branches of fresh rosemary, with plenty of needles
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt, if needed
4 to 6 cups turkey or vegetable broth
For glazing the turkey (optional):
1/4 cup balsamic vinegar reduction, glaze consistency
Recommended Equipment
A heavy-duty roasting pan, at least 12 inches by 18-inches, preferably larger
A flat wire roasting rack, big enough to hold the turkey but small enough to leave space for vegetables in the pan bottom
Wide, heavy duty aluminum foil
A saucepan, a medium mesh sieve and a potato masher, to make the sauce
A kitchen brush, for painting the turkey with glaze
Procedure
Prepping the turkey and vegetables:
1. Arrange a rack low in the oven, making sure that the fully prepared turkey will fit in easily and roast well below the oven ceiling. Remember that the foil tent will be an inch or 2 higher than the turkey itself. Preheat the oven to 375°F.
2. Take out the giblets and neck from the turkey and save. Remove and discard any lumps of fat from the cavities. Rinse the bird inside and out, in cool running water, clearing the cavity of any residue. Rinse the giblets too. Pat everything dry with paper towels.
3. Set the wire roasting rack in the pan and the turkey on the rack with the neck and giblets in the pan bottom. Sprinkle 2 teaspoons of the kosher salt inside the main turkey cavity and the rest of the salt (1-1/2 tablespoons in all) over the outside of the bird. Pour the olive oil on the turkey, a bit at a time, and spread it with your hands to coat the entire skin, including the back. Twist the tip joint of each wing down and forcefully fold it so it stays in place under the neck (think of placing both your hands behind your neck). Rest the oiled turkey on the rack, flat on its back, wings folded and breast up.
4. Toss together in a bowl the vegetables and seasonings, except the salt, with the 1/4 cup olive oil, mixing everything well. If you are using my turkey broth or other salted broth, don't add salt. If using an unsalted stock, mix 1 teaspoon kosher salt with the vegetables.
5. Put a handful or 2 of mixed vegetables(and one of the rosemary branches) loosely into the cavity of the turkey. Spread all the rest in one layer in the pan bottom, all around the turkey. Push the vegetables pieces under the rack, if your pan is small, so they will cook in the stock.
6. Before pouring in the broth, move your pan near the oven, so you won't have far to carry it. Pour the broth into roasting pan on the side, without wetting the turkey. Depending on pan size, you’ll need 4 to 6 cups of stock to fill the bottom about 1/3-inch deep. Add more stock (or water) if necessary.
Putting up the tent and roasting the turkey:
1. Tear two long sheets of aluminum foil. Cover one side of the pan with the first sheet, arching it well above the turkey. Crimp the foil against the rim of the pan so it stays in place without touching the bird. Cover the rest of the pan and turkey with the second sheet of foil (or more if needed), overlapping the sheets several inches. Press the bottom of the foil tightly against the sides of the pan, all around, sealing the tent completely.
2. Carefully place the covered pan on the oven rack—it will be heavy so you may need some help. Push it well to the back of the oven for the maximum heat and let the turkey roast undisturbed for 2 hours. Open the oven, pull the roasting pan to the front, and lift off the foil sheets. The pan juices should be bubbling away and the steaming turkey will be mostly pale.) With a ladle or bulb baster, baste the turkey all over with the pan juices and return it to the oven. Save the foil.
3. Roast the turkey uncovered for 30 minutes to an hour, to brown the skin and cook the meat to a safe internal temperature. (Because every oven thermostat is different and turkeys will vary in size, cooking times will vary.) After 30 minutes, baste again and check the internal temperature of the turkey, then continue roasting, if necessary until the meat is reaches the right temperature. If the breast is getting too dark, cover it loosely with a sheet of foil.
Starting the sauce:
1. Carefully remove the roasting pan and lift the turkey out of the pan and onto the baking sheet. Cover the turkey loosely with the foil and keep it in a warm place while you make the sauce. (The oven should remain on at 375° if you're going to glaze it.)
2. Remove the turkey neck and giblets (not the liver) out of the roasting pan and into the saucepan. With a potato masher, crush the cooked vegetables in the roasting juices, breaking them up into little bits. Set the sieve on the saucepan and pour everything out of the roaster into the sieve, scraping up all the juices, vegetables, the liver, and flavorful caramelized bits. Press the vegetables and other solids against the sieve with a big spoon to release their liquid, then discard what's left in the sieve.
3. You should have 1 to 2 quarts of pan juices (depending on how much stock you started with and the roasting time). Set the saucepan over high heat, bring the juices to a boil and let them reduce, uncovered.
Glazing the turkey and final steps:
1. Make a glaze for turkey by mixing 1/4 cup of balsamic vinegar reduction and 2 tablespoons of the pan sauce, mixing well until it is spreadable: heat and thin it as needed. Put the turkey, still on the rack, back in the empty roasting pan. Brush the glaze all over the bird in a smooth even coat. Return the turkey to the oven for 10 to 15 minutes, or until the glazed skin is crisp, shiny and deeply colored. Let it rest in a warm place. tented with foil, if you wish.
2. To finish the sauce: pour into the boiling sauce any turkey juices that accumulated in the baking sheet. When the sauce has reduced almost by half, taste it for salt and add a bit more if you like. Remove the turkey neck and giblets and bring back to a simmer.
3. Strain it once again, this time through a fine-meshed sieve into a measuring cup or other narrow container. Let it rest for a minute, then spoon off the fat layer that's accumulated on top. Thicken the sauce with bread crumbs if too liquid.
4. To serve: for formal occasions, you can present the whole turkey and carve it at the table. For most family dinners, I cut the bird up in the kitchen as follows: cut the wings off, slice the breast meat, then remove the legs at the joint and slice the leg and thigh meat from the bones for dark meat lovers; arrange all the pieces on a serving platter. Pour any juices left in the pan or on the cutting board over the meat, then nap all the pieces with a cup or more of the finished sauce. Bring the platter to the table and let people serve themselves. Put the rest of the sauce in a bowl and pass it.
More holiday recipes from Lidia Bastianich
Octopus and Potato Salad
Swiss Chard Crostata
Broccoli Rabe with Oil and Garlic
Apple Strudel
Cranberry-Quince Chutney
Squash Tiramisù
Posted by The Serious Eats Team, November 11, 2008 at 2:45 PM
- Makes 4 servings -
Ingredients
1 pound broccoli rabe
3 tablespoons extra virgin olive oil
2 garlic cloves, peeled and sliced
Salt
1/4 teaspoon crushed red pepper, or to taste
1/4 cup (or as needed) water
Procedure
Author's note: Sometimes you see broccoli rabe cut into little pieces, but I like to serve the whole stems with the leaves attached. Broccoli rabe is a vegetable I like al dente. By that I don’t mean really crunchy, but with some texture left to it.
1. To trim the broccoli rabe, first cut off the tough ends of the stems. Then, holding a stem with the florets in hand, nick a little piece of the end of the stem with a paring knife and pull the little piece of the stem towards you, peeling the steam partially. Continue working your way around the stem until it is peeled. As you peel the stem, some of the large tough outer leaves will also be removed; discard those as well. Repeat with the remaining stems. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander.
2. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
3. Pour 1/4 cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender. Taste and season with additional salt and crushed red pepper if necessary. Serve hot.
More holiday recipes from Lidia Bastianich
Octopus and Potato Salad
Swiss Chard Crostata
Roast Turkey
Apple Strudel
Cranberry-Quince Chutney
Squash Tiramisù
Posted by The Serious Eats Team, November 11, 2008 at 2:45 PM
- makes 10 servings -
Ingredients
For the dough:
2 cups sifted unbleached all-purpose flour, plus more for kneading the dough
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 cup tepid water, or as needed
For the filling:
1 cup golden raisins
2 tablespoons dark rum
1 lemon
8 tablespoons (1 stick) unsalted butter, softened
1 cup dry plain bread crumbs
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
3 pounds tart green apples, such as Granny Smith
Olive oil
Procedure
1. Make the strudel dough. Combine the flour, oil and salt in the work bowl of a food processor. With the motor running, add 1/2 cup of the water and process until the mixture forms a smooth, silky dough. If the mixture is too dry, add more water, one tablespoon at a time, stopping the motor after each, until the dough is the proper consistency. Turn the dough out onto a lightly floured surface and knead, adding flour as necessary to prevent the dough from sticking to your hands and the work surface, until the dough is very smooth and elastic, about 3 minutes. Wrap the dough in plastic wrap and let it rest at room temperature 2 to 3 hours or in the refrigerator for up to 2 days. (Remove refrigerated dough to room temperature at least 1 hour before rolling the dough.)
2. To make the dough by hand: Pile the flour in a mound in a medium-size mixing bowl. Make a deep well in the mound and add 1/2 cup water, the oil and salt. Beat the wet ingredients with a fork while gradually incorporating the flour from the sides of the well. When the dough is too stiff to mix with the fork begin kneading in the flour with your hands. If the mixture is too dry, add more water, one tablespoon at a time, mixing well after each, until the dough is the proper consistency. Turn the dough out onto a lightly floured surface and knead as above.
3. In a small bowl toss the raisins with the rum. Let them stand, tossing occasionally, while preparing the strudel.
4. With a fine grater, remove the zest—bright yellow part of the skin without the underlying white pith—from the lemon. Squeeze the juice from the lemon, strain it if necessary and combine the juice and zest in a medium-size mixing bowl.
5. In a medium-size skillet, melt 4 tablespoons of the butter over medium heat. Add the bread crumbs and toast, stirring constantly, until lightly browned, about 5 minutes. Remove the skillet from the heat and stir in 1/2 cup of the sugar and the cinnamon.
6. Add the remaining 1 cup sugar and the rum and raisins to the bowl with the lemon juice and zest.
7. With a paring knife, peel the apples and cut them into quarters. Cut away the seeds and cores and cut the apple quarters into 1/2-inch-thick wedges. Add the apple wedges to the bowl containing the lemon-sugar mixture as you work to prevent them from darkening. Let the apples stand, toss them occasionally, until the sugar begins to dissolve and the apples are coated with the syrup.
8. If necessary, remove the strudel dough from the refrigerator. Preheat the oven to 450ºF and brush a large (about 18- x 12-inch) baking pan with olive oil.
9. Lightly flour a large, smooth wooden or marble surface. With a rolling pin—preferably a long, dowel-shaped rolling pin—roll out the dough from the center to the edges into a very thin rectangle that measures about 36 x 24 inches. The dough will give you a little fight at first, but will relax more the more you roll it. As it gets thinner, you should be able to pull and stretch it gently with your hands to coax it into the shape you want. Don’t worry if the dough tears a little in spots--you can patch it later—or if it doesn’t form a perfect rectangle. Flour the rolling surface and pin lightly as you work to prevent the dough from sticking.
10. Arrange the dough with one of the longer sides facing you. Arrange a kitchen towel or length of double-thick cheesecloth so it underlaps the entire far side of the dough rectangle by about 4 inches. (This will help you move the strudel to the baking sheet once it is formed.) Spread the bread crumb mixture evenly over the dough leaving a clean 1 1/2-inch-wide border on all sides of the rectangle. Dot the breadcrumbs with small pieces of the remaining 4 tablespoons butter. Arrange the apple mixture in a long mound along the side closest to you. The mound of apples should measure about 4 inches wide and as long as the bread crumb mixture, leaving the 1 1/2-inch-wide border clean.
11. Fold the clean border closest to you over the apples. Begin rolling the strudel into a fairly tight roll, starting at one end of the apple mound, giving it a half-roll and gradually working your way down the roll. Repeat as necessary, working your way down gradually down the roll each time. Don’t worry if the roll is uneven or tears in places. You should end up with a fairly even, lumpy looking roll that is centered, seam side down, on the kitchen towel. Use the towel to transfer the strudel to the prepared baking sheet, bending the strudel into crescent shape if necessary to fit it on the pan.
12. Seal the ends of the strudel by folding the ends of the roll underneath and pressing them firmly with your fingers. Cut off excess dough. Brush the strudel lightly with olive oil and place in preheated oven. Immediately reduce the oven temperature to 375ºF. Bake 30 minutes. Check the strudel: the top should be a light golden brown. If deeper in color than that, reduce the temperature to 350ºF. Rotate the baking pan in the oven so the strudel cooks evenly. Continue baking until the strudel is deep golden brown and the crust is firm, about 30 minutes. Remove the strudel from the oven and cool 30 minutes. With two metal spatulas, carefully lift the strudel to a wire cooling rack and let stand until completely cooled.
13. To serve, cut the strudel into 1-inch-thick slices and sprinkle them with powdered sugar.
More holiday recipes from Lidia Bastianich
Octopus and Potato Salad
Swiss Chard Crostata
Broccoli Rabe with Oil and Garlic
Roast Turkey
Apple Strudel
Cranberry-Quince Chutney
Squash Tiramisù
Posted by Michele Humes, November 10, 2008 at 2:20 PM
If (like me) white meat is your favorite part of the bird, if you tremble at the thought of carving a whole turkey, or if you're planning a small Thanksgiving, minus the extended family, you'll love Ina Garten's roast turkey roulade.
It's like an enormous jelly roll—except a turkey breast stands in for the cake, and a boozy stuffing of dried fruits and Italian sausage acts as the jelly. It's boneless, it's moist, and, best of all, it needs only two hours in the oven.
Win 'Barefoot Contessa Back to Basics'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of 'Barefoot Contessa Back to Basics'. Enter to win here »
Continue reading »
Posted by Kristen Swensson, November 10, 2008 at 11:30 AM
On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share a healthy, delicious, and budget-conscious recipe with us. Today, a recipe that would work well on your Thanksgiving table.
It’s a common misconception that in order to be healthy, you have to cut rich, calorie-packed ingredients from your meals. Unequivocally, this is the road to ruin. Generations of diets have been undone by deprivation; the elimination of dearly loved foods in favor of rice cakes, dry salads, and other lame substitutes.
Instead, healthy eaters must learn to use their favorite foods in moderation, while still drawing as much flavor from them as possible. It’s a vital principle of lighter cooking, and it’ll make meals desirable, as opposed to merely edible. To put it another way, no one’s ever going to crave a plain turkey burger, but Dijon turkey burgers with Gruyere cheese is a different story.
Adapted from The Kitchn’s recipe for Spaghetti Squash With Ricotta, Sage, and Pine Nuts, this dish is a great example of this idea. At fewer than 200 calories and 11 grams of fat per serving, you wouldn’t believe it’s full of cheese, fried sage leaves, and toasted pine nuts. It’s true, though. It’s just that they’re built around a vegetable, and incorporated in such a way that they’re complementary rather than overwhelming. What’s more, the whole schlemiel is so creamy, savory and hearty, it’s difficult to tell it's low-calorie.
So, the next time you're looking to make a meal with heavier ingredients, go ahead and give it a shot. Just make sure to exercise some restraint with the good stuff. You'll still taste it, and there won't be any regrets in the morning.
Continue reading »
Posted by The Serious Eats Team, November 3, 2008 at 5:10 PM
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.
More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:
Haricot Verts with Bacon and Chestnuts
Chipotle Meatballs
Mango Pomegranate Guacamole
Wild Mushroom Bundles
Turkey Jook (Chinese Rice Porridge with Turkey and Ginger)
- serves 6 -
Ingredients
1 cup long-grain white rice, rinsed briefly
6 scallions, divided
1 turkey carcass with some meat and skin
1 (4-inch) piece peeled ginger, halved, divided
10 cups water
Accompaniments:
soy sauce; Asian sesame oil
Procedure
1. Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6- to 8-quart heavy pot, covered, stirring occasionally, until soup has a creamy, porridge-like consistency, 50 minutes to 1 hour.
2. Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
3. Discard turkey bones. Serve jook sprinkled with scallions and ginger.
Posted by The Serious Eats Team, November 3, 2008 at 4:52 PM
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.
More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:
Haricot Verts with Bacon and Chestnuts
Chipotle Meatballs
Mango Pomegranate Guacamole
Turkey Jook
Wild Mushroom Bundles
Ingredients
8 large collard leaves, stems and thick portion of center ribs removed
1/2 cup dry white wine
2 tablespoons minced shallot
1 teaspoon minced garlic
5 tablespoons unsalted butter, divided
1 lb mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)
Procedure
1. Cook collards in a large pot of boiling water with 1 Tbsp salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
2. Bring wine to a boil with shallot, garlic, 4 Tbsp butter, 1/2 tsp salt, and 1/4 tsp pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-qt shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
3. Preheat oven to 450°F with rack in lower third.
4. Mound about 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining Tbsp butter and cover with foil.
5. Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.
Bundles can be assembled and put in baking dish 1 day ahead and chilled. Bring to room temperature before heating.
Posted by The Serious Eats Team, November 3, 2008 at 4:45 PM
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.
More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:
Haricot Verts with Bacon and Chestnuts
Chipotle Meatballs
Wild Mushroom Bundles
Turkey Jook
Mango Pomegranate Guacamole
- serves 8 as an hors d'oeuvre -
Ingredients
4 ripe avocados (2 lb total)
1 cup finely chopped white onion
2 fresh serrano chiles, finely chopped (2 Tbsp), including seeds
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced peeled mango
1/2 cup chopped cilantro
salt
Procedure
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onions, chiles, 1/4 cup lime juice, and 1 1/4 tsp salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.
Guacamole can be made 4 hours ahead and chilled, its surface covered with parchment paper or plastic wrap. Bring to room temperature and stir before serving.
Posted by The Serious Eats Team, November 3, 2008 at 4:19 PM
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.
More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:
Haricot Verts with Bacon and Chestnuts
Mango Pomegranate Guacamole
Wild Mushroom Bundles
Turkey Jook
Chipotle Meatballs
- serves 8 as an hors d’oeuvre -
Ingredients
1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1 tablespoon finely chopped seeded canned chipotles in adobo
1 teaspoon ground cumin
3/4 teaspoon dried oregano
2 tablespoons water
3/4 lb ground pork
1/2 lb ground veal
1 large egg, lightly beaten
1/4 cup chopped flat-leaf parsley
lime wedges (garnish)
Equipment
About 16 (6-inch) wooden skewers, soaked in water 30 minutes
Procedure
1. Stir together milk and bread crumbs in a large bowl.
2. Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
3. Pour off all but 1 Tbsp fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 tsp salt and mix well with your hands.
4. Preheat broiler.
4. Form scant tablespoons of meat mixture into balls and thread 3 balls 1/2 inch apart onto each skewer, arranging skewers on a lightly oiled broiler pan. Broil 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.
Posted by The Serious Eats Team, November 3, 2008 at 4:13 PM
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.
More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:
Chipotle Meatballs
Mango Pomegranate Guacamole
Wild Mushroom Bundles
Turkey Jook
Haricot Verts with Bacon and Chestnuts
Recipe by Ruth Cousineau
- serves 6 -
Ingredients
1 1/2 lb haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled
Procedure
1. Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.
2. Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.
Posted by Lucy Baker, October 29, 2008 at 2:45 PM
Every Thanksgiving, most of us have the same tired green side: string beans with slivered almonds. While it's a perfectly delicious dish, it's hardly unusual or festive. It always strikes me as a bit of an afterthought: We spend hours plotting the stuffing, baking the pies, and selecting the just the right bottle of holiday Zinfandel, and then—five minutes before the meal—we toss some beans in a skillet because we ought to have something green on the table.
I know it's not even Halloween yet, but like many of you, I've already started contemplating my Thanksgiving menu. And this year I want to serve a unique, show-stealing side. After pouring over the November issue of Bon Appétit, I decided to test drive the Cauliflower and Brussels Sprout Gratin with Pine Nut-Bread Crumb Topping for this week's Cooking from the Glossies post.
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Posted by Ed Levine, October 28, 2008 at 4:31 PM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were.
These biscuits do sound easy, and I'm intrigued by the green onions, black pepper, and sea salt called for in the recipe. They sound like hush puppy-biscuit combos.—Ed
Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt
- makes about 14 biscuits -
Ingredients
3/4 cup chilled buttermilk
1/2 cup finely chopped green onions
2 cups self-rising flour
1/2 cup yellow cornmeal
3 tablespoons sugar
1/2 teaspoon coarsely ground black pepper plus additional for sprinkling
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon melted butter
Coarse sea salt
Preparation
1. Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
2. Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.
Posted by Ed Levine, October 27, 2008 at 3:36 PM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were.
I'm a plain cheesecake kind of guy, but even I have to admit this pumpkin cheesecake sounds good.—Ed
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
By Sarah Patterson Scott
- makes 12 servings -
Ingredients
For crust:
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs (about 9 ounces)
1 cup pecans (about 3 1/2 ounces)
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
1/4 cup (1/2 stick) unsalted butter, melted
For filling:
4 8-ounce packages cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
For topping:
2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
1/4 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream
Procedure
Crust:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
Filling:
Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.
Topping:
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. Cheesecake can be made 1 day ahead. Keep chilled.
Posted by Ed Levine, October 27, 2008 at 3:29 PM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were.
I have a rule for all meals, not just Thanksgiving: Gratins are good day or night, fall or whenever.—Ed
Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Ingredients
1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)
Preparation
1. Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
2. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
3. Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
Posted by Ed Levine, October 27, 2008 at 3:21 PM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were.
Here's another gratin. The pine nuts bring out the nuttiness of the cauliflower and the brussels sprouts.—Ed
Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping
- makes 10-12 servings -
Ingredients
1 1/2 pounds Brussels sprouts, trimmed, quartered lengthwise through core
1 1 1/2- to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots
1 tablespoon chopped fresh sage
1 1/2 tablespoons olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
3 cups grated Parmesan cheese, divided
Preparation
1. Fill large bowl with ice and cold water. Cook Brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
2. Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
3. Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
4. Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
5. Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
Posted by Ed Levine, October 27, 2008 at 2:26 PM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were.
I love the idea of salting a turkey instead of brining it. It's much less of a pain in the ass. Of course you could probably just buy a kosher turkey, which is already salted.—Ed
Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
By Rick Rodgers
Ingredients
herbed salt:
1/3 cup plus 1 tablespoon coarse kosher salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
3 small bay leaves, coarsely torn
1 teaspoon finely grated lemon peel
turkey:
1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
1 large onion, chopped
1 large celery stalk, chopped
1 whole lemon, chopped with peel
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/2 cup (1 stick) unsalted butter, room temperature
2 cups (or more) Golden Turkey Stock
gravy:
3 1/2 cups (about) Golden Turkey Stock
2/3 cup chopped shallots
1/2 cup all purpose flour
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
Preparation
herbed salt:
Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.
turkey:
1. Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
2. Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
3. Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
gravy:
1. Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
2. Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
3. Serve turkey with gravy.
makes about 7 cups
Ingredients
4 1/2 pounds turkey wings, cut in half
1 large onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
6 fresh Italian parsley sprigs
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
Preparation
1. Preheat oven to 400°F. Arrange wings in large roasting pan. Roast until deep brown, turning once, about 2 hours total.
2. Transfer wings to large bowl. Spoon 3 tablespoons turkey fat from roasting pan into large pot (reserve roasting pan). Add onion, carrot, and celery to pot. Sauté over medium-high heat until vegetables are golden, about 20 minutes. Add turkey wings to pot. Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits. Add liquid to pot. Add remaining ingredients and enough cold water to cover wings by 1 inch.
3. Bring water to boil. Reduce heat to medium-low; simmer uncovered until stock is very flavorful and reduced to 7 1/2 to 8 cups, about 2 1/2 hours. Strain stock into large bowl. Cool 1 hour, then chill until cold, about 3 hours. Can be made 3 days ahead. Cover and keep chilled. (Can also be made and frozen 2 weeks ahead.) Spoon off fat from surface before using.
Posted by Ed Levine, October 27, 2008 at 2:09 PM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were.
I like as many pork products as possible in stuffing, but this recipe promises to be loaded with flavor even without bacon or sausage.—Ed
Dried Cranberry, Apricot, and Fig Stuffing
by Sarah Foster
- 8-10 servings -
Ingredients
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 cup (or more) low-salt chicken broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 coarsely ground black pepper
Preparation
1. Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. Transfer to medium bowl, cover, and chill. Can be made 1 day ahead.
2. Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
3. Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
4. Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
5. Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
Posted by Nick Kindelsperger, October 17, 2008 at 4:15 PM
The only reason I agreed to eat this soup is because Barbara Kafka was involved (and because the wife cooked it for me). It does take some time, but if a loved one decides to make it for you, then sit back and relax: good things await.
Kafka is the matron of high heat. Here, she blasts the acorn squash, then cooks it with apples—a great combo. But I think her real secret is the lime and, especially, the mustard seed. It provides the sharp, warming kick to the smooth soup, making each bite interesting and varied.
It's the odd blended soup that actually works.
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Posted by Zach Brooks, November 23, 2007 at 12:00 PM
For sandwich lovers all around the country, Friday is pretty much our Super Bowl. Starting late on Thursday night and continuing until the Thanksgiving meal is exhausted, amateur sandwich chefs will engage in a ritual that is as American as Thanksgiving itself—the transformation of Thanksgiving leftovers into a very serious sandwich. My concoction is pretty standard (roll, turkey, stuffing, and cranberry sauce), so I decided to turn to Serious Eats' contributors for some day-after-Thanksgiving, sandwich-making inspiration.
The answers run the gamut and should provide you with more than enough ideas for your pile of leftovers. Not surprisingly, every sandwich contained turkey, and all but two called for cranberry sauce of some kind. Cheese showed up on three sandwiches (brie being the most popular), and mayo is the clear condiment of choice, appearing four times (five if you count aioli), beating out mustard (one sandwich) and butter (two sandwiches). And bacon shows its almighty power in appearing twice, despite the fact that it requires you to cook more food, thereby totally defeating the purpose of the day after Thanksgiving, "leftovers" sandwich (but undoubtedly making it more delicious).
A list of Serious Thanksgiving Sandwiches, courtesy of the Serious Eats Team, after the jump.
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Posted by The Serious Eats Team, November 23, 2007 at 11:00 AM
Editor's note: A couple of weeks ago I saw the fine writer Sara Roahen give a talk at the Southern Foodways Symposium on boudin, the pork, liver, and rice sausage most often found in the Louisiana countryside. She was smart, articulate, funny, and self-deprecating, so when she was finished I asked if she would like to contribute to Serious Eats. In honor of Thanksgiving, here's Sara's take on turkey gumbo. We hope you'll be hearing more from Sara on Serious Eats in the coming months. Her book, Gumbo Tales, is coming out in February, and we will definitely be giving it away. It's a terrific book. —Ed
Words and Recipes by Sara Roahen | Last Thanksgiving, which arrived a long month and a half after my reluctant departure from New Orleans, I resolved to kick my homesickness (I had lived in New Orleans for seven years) by injecting a new tradition into my Wisconsin family’s holiday feasting: turkey bone gumbo. I imported andouille from Jacob’s World Famous Andouille & Sausage in La Place, Louisiana, and I used Louisiana bay leaves, which are fresher and mellower than the ones sold in small jars in most grocery store spice aisles. I also made a potato salad with green onion mayonnaise from Chef Paul Prudhomme’s Louisiana Kitchen, which my husband, Matt, and I like to eat in our gumbo. Many Louisianians approve of this pairing, and so did many in our Wisconsin crowd. So much so that this year, even though my Thanksgiving visit came two weeks early, we held our second-annual Roahen turkey bone gumbo dinner. Thirty people attended. Only one complained openly about my liberal use of cayenne.
Though this year we roasted a turkey so that we would have a carcass so that we could have gumbo again, usually turkey bone gumbo is something of an afterthought: what one cooks in order to make good use of the entire Thanksgiving bird once it has become carnage. The same method could be—and is in Louisiana—applied to any fowl or game. One of the most exhilarating gumbos I’ve tasted came from the pot of my friend and food enthusiast Brooks Hamaker, a Louisiana native. If ever I doubted his claims of being a huntsman, he earned my respect with the feather that I pulled from my teeth while enjoying his deep, dark Mardi Gras duck gumbo one year.
It’s amazing how much meat falls off the most meticulously carved turkey carcass after two hours in a simmering stock pot. And the stock produced is so flavorful that turkey bone gumbo requires little more than a robust roux, some seasoning vegetables, and ample salt and pepper. I like to brighten it up with filé powder and lemon juice just before serving, though both additions are optional.
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Posted by Erin Zimmer, November 23, 2007 at 10:00 AM
Although this Brit comfort food is typically made with minced lamb, it's a dish that rolls with the punches. When replaced with ground beef, it's cottage pie. In New Zealand, spuds are the key ingredient so it becomes the potato pie. In our red-white-and-blue nation, we've got one with corn called the cowboy pie. (Yee-haw) The meat-hating crowd does a vegetarian shepherdess pie. And the Midwest? They've got one, too, with cream of mushroom soup and green beans.
So along comes Thanksgiving with all its leftovers: a perfect chance for a seasonal shepherd's pie. Emeril has a fussied-up version and Martha does a more basic one. Either way, the bottom line is to throw leftovers (turkey, green beans, cornbread, stuffing, and cranberries) into a casserole dish. Bake at 400°F for about 30 minutes, until bubbling. For fun, throw the sweet potatoes into a pastry bag, and as if they were icing, dress the dish with some frilly designs.
Posted by Robyn Lee, November 23, 2007 at 9:00 AM
Photograph from brooklyn on Flickr
It's the day after Thanksgiving, but the holiday isn't over yet. Surely you didn't forget about that pile of leftovers in your fridge. You know, the one with all the turkey. And mashed potatoes. And cranberry sauce. Etc.
You could eat the leftovers just the way they are and bore yourself to death, or you can give them new life as ingredients in different recipes. Here's a selection of recipes that will turn some (or all) of your leftovers into something tasty instead of something you'll forget in the fridge and rediscover a month later, topped with a layer of mold.
Have any ideas of your own? Contribute them to the "What do you do with your turkey leftovers?" Talk topic!
Posted by Erin Zimmer, November 22, 2007 at 6:00 PM
Everyone loves an excuse to eat muffins, and the cleverest among us know it's all about the tops. So on Black Friday morning, when you're full but the extra cranberry sauce is staring you in the face, consider that excuse enough. They're leftover-efficient, so basically you're doing something good for the environment. Pat yourself on the back and bake these oaty cranberry guys, which come from chef Michael Harr of Butterfield 9 in Washington, D.C. Harr realizes that the gang won't quite be ready for Thanksgiving sandwiches this early and that these are just what the tummy ordered.
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Posted by Nick Kindelsperger, November 21, 2007 at 4:00 PM
I was searching for one last Thanksgiving trick. I flipped through my copy of the Silver Palate, hoping to find some deah simple preparation for carrots, one that would fit nicely on an already overflowing table. I’d already made glazed carrots before, but this one only called for a few key spices. I was intrigued.
It was advertised as Ginger Candied Carrots, which sounded like a perfect match for all the other sweet sides. But what ended up on my plate was less candied and more earthy. That certainly came from the caraway seeds, which made this dish kind of nutty, and overwhelmed every other ingredient. It was a really interesting dish, but alas, not much of an All-American Thanksgiving side. Oh well, I’m already going to toss some carrots in with my mashed potatoes. Other than that, it’s all about the turkey. Good luck everyone!
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Posted by Erin Zimmer, November 20, 2007 at 4:00 PM
Whip out the butane torch, kids. This Pumpkin Pie Brûlée, also from friend Brendan Cox of D.C.'s Circle Bistro, is super simple and just needs that hand-held ignition and flame tip (also good for destroying small patches of weeds and for high-tech lightage of birthday candles). Grandma Mildred may call it untraditional, but again, we say: Bring on the pyromaniac urges.
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Posted by Erin Zimmer, November 20, 2007 at 3:00 PM
We’ve done sweet potato spoon bread and Japanese sweet potatoes with scallion butter, but not a sweet potato trifle yet. The traditionally Brit dessert with a kick could be considered "fusion" since it combines Union Jack with the American harvest. As long as we don’t start giving you sweet potato spotted dick and sweet potato bangers and mash, we think the combo is safe.
This recipe was created by Washington, D.C., chef Brendan Cox of Circle Bistro, who even adds an expected s’mores twist for a little campfire fun at the end. Also, on the topic of trifle—we were pretty impressed when this commenter 'fessed up on our "10 Steps to Getting a Thanksgiving Invitation," admitting that she tragically dropped her hazelnut torte (with hand-peeled hazelnuts even), and when it broke into “about 60 chunks,” presto-chango transformed it into a trifle but “told no one.” Good strategy. We like.
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Posted by Jenn Smith, November 19, 2007 at 6:45 PM
I've always been a stuffing purist; until this weekend I'd never eaten stuffing made from a mix. But when I noticed Canterbury Organics' stuffing mixes on the shelves of Whole Foods last week, branded in muted oranges and browns like a feature in a lifestyle magazine and promising to "delight the palate," I was curious. It looked as though it might taste good.
It got me thinking: Now that natural food companies are in on the packaged-food and semi-homemade trend, is there a broad enough range of mixes on the market to have a taste test? If I was going to taste one end of the packaged-stuffing spectrum, I was going to taste the full spectrum.
After the jump, the results of the Serious Eats taste test of eight packaged stuffing mixes, along with some suggestions on jazzing up your store-bought stuffing.
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Posted by Nick Kindelsperger, November 19, 2007 at 4:30 PM
Really good cranberry sauce isn’t such a secret. It’s basically just a simple concoction of fresh cranberries, sugar, a little salt, and water. Boil for it for a scant five minutes, let cool, and it’s ready to go. Certainly not as nostalgic as the jelly mold sold in cans but comforting in its own way. Although the method described above is tasty enough, by changing a few ingredients and popping the cork on a bottle of bubbly, a whole other dimension can be added.
It, unfortunately, does make the dish just a little un-American. I’m fairly sure the Puritans didn’t have Champagne, not to mention the Native Americans. So it seems a little tragic to add. But it’s such a perfect complement to the cranberries. If your conscience gets the better of you, then just do what we did and toss about a tablespoon of the cranberry sauce into a wine glass and top with Champagne. It’s not exactly a Thanksgiving tradition, but here's to trying to make it one.
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Posted by Adam Kuban, November 19, 2007 at 12:45 PM
The following recipe was provided by Serious Eater Karen Resta, as part of her essay A Modern Woman's Thanksgiving.
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Posted by Adam Kuban, November 19, 2007 at 12:45 PM
The following recipe was provided by Serious Eater Karen Resta, as part of her essay A Modern Woman's Thanksgiving.
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Posted by Paul Clarke, November 16, 2007 at 6:00 PM
Let's get this weekend started right. Here's a cocktail recipe from Paul Clarke (The Cocktail Chronicles) to kick things off. Need more than one? That kinda week, eh? Here you go. Cheers!
You’ve invited the guests, selected the bird, and you’re about to raid the farmer’s markets and a battery of different stores in preparation for the big event. And what’s the first thing you're going to hand your guests when they arrive?
If your first thought is to go with what’s safe and familiar, and offer the same selection of drinks to your guests that you do every time you see them, you’re certainly not alone. At a time when the American palate is expanding and the Thanksgiving table is increasingly a mix of the traditional and the innovative, our approach to drinks is still fairly conservative. Sure, you may brighten things up by splashing cranberry or pomegranate juice into a glass of Champagne, but there’s an argument to be made for kicking off the festivities with a glass of something none of your guests have ever had before, a drink crafted especially with the flavors of the holiday in mind.
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Posted by Dorie Greenspan, November 15, 2007 at 12:30 PM
On Thursdays, Dorie Greenspan drops by with a delicious baking recipe for you to try. Preheat those ovens, people! —Ed.
As every baker knows, Thanksgiving is really about the pie. The turkeys may get the covers of the all the glossy mags, but it's the pie—specifically pumpkin pie—that counts. Skip it and no one will ever come to your home for Thanksgiving dinner ever again.
Here's the recipe for my favorite pie for the holiday. It's got a creamy pumpkin filling that's smoothed with sour cream, spiced like eggnog and spiked with dark rum. The filling can be used to make either a pie or a tart. I usually make a pie for Thanksgiving and a tart when I want something a little lighter and a little more elegant. (If you make this as a tart, you'll have filling left over, which you can use to make mini-tartlets; bake the minis at 400 degrees F for 10 to 15 minutes.)
The filling is super-quick to make—it gets put together in a food processor—and, if you're looking to save time, you can make it the night before and keep it in a covered jar in the fridge. Just give it a little shake before you pour it into the crust. And you can get a jump on the crust—pre-bake it the night before and keep it at room temperature; it will hold without a problem overnight.
Wishing you and yours a delicious holiday!
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Posted by Jenn Smith, November 15, 2007 at 12:29 PM
Maybe the solution to the challenge of simplifying Thanksgiving isn't to look for semi-homemade options, but to tweak the menu so that it requires less work to be fully homemade. What if, for example, you replaced mashed potatoes with perfectly baked, crusty-on-the-outside, fluffy-on-the-inside baked potatoes, served with lashings of butter and gravy?
Baking potatoes takes only a couple of steps and one of them is turning on the oven. And no messy pots and pans! If you did decide to make your potato dish easy and eliminate the mashing, you'd be smart to rely on Alton Brown's winning formula from I'm Just Here for the Food: Version 2.0. You'll end up with a potato worthy of your gravy and time to enjoy both.
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Posted by The Pioneer Woman, November 15, 2007 at 8:00 AM
And the Pioneer Woman's back with one of her patented visual recipes—this time for sweet potatoes so rich and decadent that they're almost dessert. —The Serious Eats Team
OK, so they’re my mom’s sweet potatoes. And OK, they weren’t even hers to begin with; she picked up the recipe in New Orleans more than 30 years ago when she was pregnant with me or my brother or someone in my family, I’m not sure who. I don’t remember those days very clearly.
Known originally as "Soul Sweet Taters," this dish is so deliciously divine, my sibs and I would gobble up the entire pan every Thanksgiving and meet our annual beta carotene requirements in one sitting. And really, folks, when you look at the list of ingredients in this dish, you’re going to laugh at me. No, really. You’re going to laugh and ridicule and mock and criticize and laugh again. Because while I’m passing this off as a Thanksgiving side dish, it’s every bit as decadent as a dessert. Still, I think it needs to stay on the plate with the turkey, dressing, and mashed potatoes, as you wouldn’t want to do anything to upstage Aunt Bessie’s pecan pie. That would be really rude.
Let’s get started, shall we?
Here’s what you’ll need: Sweet Potatoes, Milk, Sugar, Vanilla, Eggs, Salt, Butter, Pecans, Flour, and Brown Sugar. How bad can THIS be?
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Posted by Jenn Smith, November 14, 2007 at 1:00 PM
In addition to his new, encyclopedic Cooking, James Peterson has collected tips, culinary advice (how to season a pan, sharpen a knife, freeze clear ice cubes), and basic recipes in What's a Cook to Do. He gives step-by-step carving advice and includes a no-frills roasting recipe that exists at the opposite end of the spectrum from James Beard's chatty recipe for his own favorite bird. Great for a beginner or an old hand that simply doesn't want to fuss too much with the turkey, this is a building block of the Thanksgiving world.
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Posted by The Serious Eats Team, November 14, 2007 at 8:00 AM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2007 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This potato gratin, published here courtesy of Fairchild and Bon Appétit, was one of them. Here's what she said about it: "It's way too rich for Thanksgiving, especially since I serve two kinds of stuffing and two kinds of potatoes already. But, man, is it good."
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Posted by The Serious Eats Team, November 14, 2007 at 8:00 AM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2007 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. These muffins, published here courtesy of Fairchild and Bon Appétit, were among them.
This recipe is fun, Fairchild says, "because everyone gets their own little cornbread muffins. I bet it would even work with a cornbread mix, though we never tested the recipe using a mix."
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Posted by The Serious Eats Team, November 14, 2007 at 8:00 AM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2007 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This chutney, published here courtesy of Fairchild and Bon Appétit, was one of them. Here's what she said about it: "It's easy, different, and I like the texture. Plus, it's foolproof, so I'm giving it to a friend who never cooks the other 364 days of the year."
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Posted by The Serious Eats Team, November 14, 2007 at 8:00 AM
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2007 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This brussels sprout hash, published here courtesy of Fairchild and Bon Appétit, was one of them. Here's what she said about it: "I want something green at my Thanksgiving table, and it's always brussels sprouts. I know my nephews are going to pick the almonds out of the dish."
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Posted by Jenn Smith, November 13, 2007 at 4:20 PM
Ed introduced the concept of an assisted Thanksgiving with yesterday's confession of a semi-homemade holiday, and I say, why stop with the big classics of stuffing, sweet potatoes and pie? Nancy Silverton's A Twist of the Wrist collects ideas that rely on high-quality ingredients that come in "jars, cans, bags and boxes", resulting in tasty dishes in 30 minutes or fewer. Start your elaborate Thanksgiving dinner with a simple bowl of soup, made elegant and smoky with a garnish of bacon.
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Posted by Robyn Lee, November 13, 2007 at 1:15 PM
Ruth Reichl's favorite part of Thanksgiving is baking the pies—why else would she wake up at 4 AM to do so? One of the pies she'll be baking this year is this cranberry almond crostata, an Italian tart made of an almond-scented crust filled with fresh, cranberries that have been cooked down. Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year for more of her recipe recommendations.
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Posted by Robyn Lee, November 13, 2007 at 12:40 PM
"The Japanese sweet potatoes are the simplest, most delicious sweet potatoes I've ever eaten." —Ruth Reichl
Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year for more of her recipe recommendations.
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Posted by Robyn Lee, November 13, 2007 at 12:30 PM
"The stir-fried baby bok choy is so fresh and light it complements so many other richer Thanksgiving dishes." —Ruth Reichl
Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year for more of her recipe recommendations.
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Posted by Robyn Lee, November 13, 2007 at 12:30 PM
This stuffing, loaded with mushrooms, smoked oysters, and sweet, fatty Chinese sausage, sounds like a meal in itself. In our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year, she recommends this recipe, describing it as "really, really good" and "off the charts." Wrap it in lotus leaf for a more dramatic presentation at the table.
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Posted by Robyn Lee, November 13, 2007 at 12:20 PM
This ricotta tart with dried-fruit compote (made of figs, apricots and sour cherries) is just one of the many desserts that Ruth Reichl will be baking after waking up at 4 AM on Thanksgiving morning. Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year for more of her recipe recommendations.
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Posted by Robyn Lee, November 13, 2007 at 12:00 PM
"The grappa cranberry mold from the Italian menu is amazing. There isn't one person from the magazine not making that this year." —Ruth Reichl
Read our interview with Gourmet magazine's editor-in-chief Ruth Reichl about the magazine's approach to Thanksgiving this year for more of her recipe recommendations.
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Posted by Jenn Smith, November 12, 2007 at 3:32 PM
Can a Thanksgiving dessert be made entirely from scratch, but also be easy? I find making pie crusts to be a real challenge, and while there are some good store-bought options, another solution is to avoid pies altogether. This year I'm planning to make something that requires broad gestures rather than precise measurement and timing.
I've been working on a pumpkin pandowdy and once I perfect it I'll share the recipe, but until then, consider this recipe for Apple Cranberry Crisp with Pecan Topping from Fine Cooking's guide to Thanksgiving, How to Cook a Turkey. The topping can be made 3 days and the apple filling up to six hours in advance of baking and it is easy to assemble at the last minute.
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Posted by Robyn Lee, November 12, 2007 at 11:43 AM
Although Ed Levine is a self-proclaimed semi-homemadeoholic when it comes to preparing Thanksgiving dinner, he does have a few tried-and-true recipes that he can count on to make the meal less "semi-homemade" and just plain "homemade." He admittedly uses Pepperidge Farm cubed cornbread stuffing instead of the homemade bread that the recipe recommends, but says, "This stuffing turns out so good I can't imagine actually making the Silver Palate stuffing recipe comes out any better."
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Posted by Robyn Lee, November 12, 2007 at 11:22 AM
Although Ed Levine is a self-proclaimed semi-homemadeoholic when it comes to preparing Thanksgiving dinner, he does have a few tried-and-true recipes that he can count on to make the meal less "semi-homemade" and just plain "homemade." Ed's wife makes pureed broccoli with creme fraiche "enlivened by Parmigiano-Reggiano" as one of the few green things on their Thanksgiving table.
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Posted by Jenn Smith, November 9, 2007 at 3:45 PM
For a healthy twist on sweet potato casserole, we recommend the shallot-flecked, double-baked sweet potatoes from Heidi Swanson's Super Natural Cooking. Calling for a little less butter than traditional casseroles, this recipe uses goat cheese rather than marshmallows to punctuate the spoon bread, which provides a tangy counterpoint to the sweetness of the potatoes.
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Posted by The Serious Eats Team, November 9, 2007 at 8:00 AM
The following recipe is from Cook's Illustrated's November 2007 issue. The magazine's publisher, Chris Kimball, didn't mention it when he talked to us about the magazine's Thanksgiving coverage, but we love these biscuits so much we asked Kimball for permission to run it here on Serious Eats. You'll find it after the jump.
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Posted by The Serious Eats Team, November 9, 2007 at 8:00 AM
When we talked to Cook's Illustrated publisher Chris Kimball about the November 2007 issue of the magazine, we asked for his turkey recipe. You may not be able to get a fresh turkey from your neighbor across the street, like Kimball did, but you'll be able to cook a turkey just as moist and flavorful.
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Posted by The Serious Eats Team, November 9, 2007 at 8:00 AM
When we talked to Cook's Illustrated publisher Chris Kimball about the November 2007 issue of the magazine, we asked what recipes really stood out in it this year. This pie crust is one of them, he said. "It's a brilliant recipe," Kimball said. "The secret ingredient in it? Vodka."
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Posted by Jenn Smith, November 8, 2007 at 2:45 PM
Here's another option if you're throwing a meat-free Thanksgiving. These smoky greens from Matt Lee and Ted Lee's The Lee Bros. Southern Cookbook are "sneaky" because, while they taste rich enough to make you believe they have been simmered for hours with bacon or ham, they actually take little more than an hour to make and are completely vegan.
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Posted by Dorie Greenspan, November 8, 2007 at 12:30 PM
Although I can’t quite believe it, it’s almost Thanksgiving, America’s favorite and most food-centric holiday.
I’m like everyone else, I love Thanksgiving—but it’s not a holiday without its hassles. For me, the biggest problem, and the one I can never beat, has to do with real estate, specifically: how to get everything into my one average-size oven when the turkey is hogging most of the space for most of the day.
Since every square inch of space I can liberate is precious (and also, as I see it, a triumph of ingenuity), I try to get as much of the baking as possible done as far ahead as possible—something that’s easy to do since so many sweets freeze so nicely.
I get biscuits, muffins, and scones in the freezer early, ditto coffee cakes for Friday’s brunch, and I always have this All-in-One Holiday Cake ready to go.
This bundt cake includes all the ingredients we think of at holiday time—pumpkin, cranberries, apples and nuts—and cinnamon, nutmeg and ginger, the fall spices, too. The only thing more you might want is maple syrup and you can get it – you can mix a little into some whipped cream and use it as a topping, or you can make a maple sugar icing to drizzle over the cake (see Playing Around).
If you bake the cake ahead—and I think you should—make sure to:
- Cool the cake completely
- Wrap it airtight (I either double wrap it in plastic film then give it a last wrap in aluminum foil, or double bag it, making sure to get all the air of the plastic bags before sealing them;
- Freeze it and then, the day before you want to serve it.
- Defrost it, still in its wrapper
Next week, another Thanksgiving treat.
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Posted by Jenn Smith, November 7, 2007 at 5:30 PM
Mark Bittman's How to Cook Everything Vegetarian
was a recent Cook the Book entry and is destined to become a big gift book this holiday season. We're sharing one more recipe, for a fragrant burger filled with rich and colorful dried fruits and beets that you could serve on a platter with winter greens as the centerpiece of your Thanksgiving meal, should you be looking for a non-meat turkey alternative.
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Posted by Jenn Smith, November 6, 2007 at 4:00 PM
Thanksgiving is about welcoming everyone to the table, and sometimes that means accommodating specific dietary restrictions. An increasingly common dietary need is that food be prepared without wheat, as the gluten present is intolerable by people with allergies and celiac disease.
Jacqueline Mallorca's The Wheat Free Cook collects recipes that substitute for—or are built on an absence of—this problematic ingredient, and includes a chapter on gluten-free groceries.
While her recipe for stuffing on one level simply substitutes rice-flour bread (available at many grocery stores including Trader Joe's and Whole Foods) for the traditional white or cornbread, it is nice to be able to follow tried-and-true proportions developed especially to factor the change in bread texture, so that your final product ends up crumbly but moist.
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Posted by Jenn Smith, November 5, 2007 at 1:30 PM
When it comes to looking good, 1980s supermodel Carol Alt probably has a genetic advantage on most of us, but she attributes her age-defying beauty to the raw-food diet she's been keeping for years.
Raw foodism is a diet based on food that is unprocessed and not cooked above a temperature of 116°F. Supporters of this diet say that this keeps food enzymes, which aid in the digestion and absorption of food, intact. Other benefits may include general detoxification, clearer skin, and more energy.
It can be a tough lifestyle to adhere to if eating delicious foods aside from salads is a priority, but there are a few cookbooks out there to help expand your raw-food horizons. Alt wrote The Raw 50 to answer the need for recipes that turn raw ingredients into real food. Having tried a few recipes for the novelty of it, I can attest that she crafts dishes that are full of flavor and have a variety of pleasing textures, from creamy to crunchy.
Alt's recipe for pecan pie results in a sweet treat that can serve as an introduction to the raw experience and as a healthy, guilt-free end to an otherwise gluttonous Thanksgiving dinner. I was surprised by how tasty, rich, and dense it actually was. Shock your in-laws or impress your vegan friends this Thanksgiving by bringing a raw dessert.
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Posted by Jenn Smith, November 2, 2007 at 10:00 AM
JerzeeTomato showed Thanksgiving spirit when she invited novice cooks to use Serious Eats as a resource (and when she observed that "Turkey Day is my Olympics!").
We want our Thanksgiving roundup to provide recipes for all skill levels, tastes and dietary needs. And so we bring you a basic: a calculated, written recipe for something many of us learn by doing and observing, without ever reading words on a page.
We bring you Perfect Mashed Potatoes, from Seriously Simple Holidays by Diane Rossen Worthington.
These may not be your perfect mashed potatoes, but they are perfectly tasty. You may be a purist who makes mashed potatoes without garlic, or who refines their mash by peeling the potatoes, or who believes in the importance of using a starchy potato for a fluffy end product. We welcome all mashed potato feedback and variations!
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Posted by Jenn Smith, November 1, 2007 at 6:00 PM
Ambitious home chefs of the world: if you are considering culinary school but aren't committed to the hours and low wages associated with working in a restaurant kitchen after school, save yourself a great deal of money and invest instead in chef, teacher and author James Peterson's latest cookbook, Cooking.
Cooking is a friendly master work ("600 recipes, 1,500 photographs, and one education") on general culinary technique. Peterson's Sauces is the definitive book on that subject; this new book encompasses a much broader range of techniques, tricks, and tips while maintaining the same spirit of encouragement and calm authority.
Because much of what he presents are foundational recipes, Cooking is a great source for simple side dishes. Narrowing down which recipe to include in our Thanksgiving roundup was my only challenge.
Perhaps because the farm-to-table movement has improved the overall quality of brussels sprouts available, their image as a least-loved vegetable has reversed in the past few years, although the question of whether they are scary or tasty was raised in Talk this week.
Although I think they are delicious with only olive oil as dressing, brussels sprouts, as a member of the cabbage family, pair beautifully with smoky meats such as bacon. They are a staple of the holiday table, and Peterson's tasty take is a quick preparation that provides a nice firm bite next to all the mashed potatoes and soft stuffing.
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Posted by Jenn Smith, October 31, 2007 at 2:45 PM
The "my" of this recipe's title is James Beard, who observed that "American food is anything you eat at home". As no meal is more associated with home cooking than Thanksgiving, and no food writer was a greater champion of our country's regional cooking, it seems fitting to select a recipe for the Great American Bird from James Beard's American Cookery. The recipe has simple flavors to let the taste of the turkey take center stage, and gives step-by-step for trussing. It's also a nostalgic choice: my grandmother made giblet gravy according to Beard's instructions.
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Posted by Jenn Smith, October 30, 2007 at 3:00 PM
To paraphrase Erma Bombeck, no one diets on Thanksgiving, and Serious Eaters are usually first in line for seconds at this celebration of good fortune, family, and food.
Between now and the big day itself we'll be posting recipes for your Thanksgiving feast. We've spent weeks poring over cookbooks to bring you Serious Eats–tested, Serious Eater–approved ideas, so whether you're looking for down-home American classics, healthy options, or easy approaches to an epic meal, be sure to invite us to your holiday table!
