​Serves 6
 
1 lb. ripe strawberries, stem and leaves removed then sliced vertically
1 sheet frozen puff pastry dough, defrosted as instructed
1 cup whole milk ricotta
2 heaping tablespoons brown sugar
1 cup strawberry jam
 
Optional: fresh mint leaves
 
Equipment:  14” retangular tart pan with removable bottom
                        Pie weights (or marbles, or dried beans)
 

1. Heat oven according to the instructions on the pastry package.
2. Roll out the defrosted dough on a lightly floured surface.
3. Transfer the dough to the tart pan.  Fold the edges over into the inside and press them gently into the inside and bottom of the tart.
4. Line the dough with a sheet of aluminum foil, shiny side down.
5. Fill the tart with pie weights.
6. Bake for instructed by the dough packaging.
7. Remove from the oven.  Remove the weights and the foil lining.
8. Return to the oven for about 5 minutes.
9. Mix the ricotta and the brown sugar well.
10. Melt the strawberry jam in the microwave or on the stovetop.
11. Remove the tart crust from the oven.
12. Spread the ricotta mixture along the bottom of the tart.
13. Add the strawberries, in some evenly distributed pattern, as pleases you.  Spoon or brush the melted jam across the top of the tart.
14. Bake for an additional 5 to 8 minutes.
15. Cool slightly.  Garnish with mint leaves if desired and serve.

 

​Serves 2
 
8 to 10 bunched stalks of tatsoi, removed from center bunching stalk
1 to 2 tablespoons good green olive oil
1 medium size clove of garlic, pressed or minced
1 – 1½ teaspoons finely minced ginger
Salt and pepper
 

1. Heat oil in deep sauté pan or wok.
2. Add garlic and ginger to the pan and cook gently until almost translucent.
3. Add salt and pepper to taste.
4. Add the tatsoi and cover over medium flame.
5. As the tatsoi begins to sweat, toss the stalks and leaves to distribute the greens in the pan.  Repeat until the ginger and garlic are worked into the tatsoi and the leaves begin to wilt.
6. Remove from heat while the greens are still a bright green.
7. Serve immediately.

Serves: 4
 
2 tablespoons olive oil
½ cup diced ramp bulbs and stems
2 cups sliced shitake mushrooms
1 cup dry white wine
1 can “lite” coconut milk
1 lime – zest separate from juice
24 extra-large shrimp, shelled with tails intact
½ cup shredded cilantro leaves
1 cup shredded ramp leaves

1.      Heat oil in large deep sauté pan.  Bring heat to medium high.
2.      Add diced bulbs and stems, sauté for about 3 to 5 minutes, until translucent.
3.      Add the sliced mushrooms.  Mix well and cook for about 5 minutes.
4.      Add the wine and allow to reduce by half.
5.      Add the coconut milk, stir well and allow to cook for about 5 minutes.
6.     Add the zest.  Mix well.
7.    Add the shrimp and raise heat to high.  Mix gently but well.  Cook for about 3      minutes.  The shrimp should still be pink when done.
8.      Add cilantro and ramp leaves, mix well.  Remove pan from heat.
9.      Serve over rice immediately.  Black Chinese rice is a perfect foil for this dish.

​This might be called, in the cooking jargon of today, a non-recipe.  It proves the maxim that simple is always elegant and in this case, divinely tasty.
 
Serves 2
 
½ lb. fresh young arugula
2 large ripe tomatoes
½ cup fresh, whole milk ricotta
1 ripe avocado
 
2 Tablespoons of good green olive oil or fresh basil pesto

1. Mound the arugula on a serving dish.
2. Slice the tomatoes and arrange on top of the arugula.
3. Slice the avocado and intersperse it with the tomato slices.
4. Spoon a generous tablespoon or more of the ricotta between the tomato and avocado slices.
5. Drizzle either the olive oil or the pesto across the top of the salad and serve.

 

Serves: 4
 
2 cups cooked Chinese black rice (follow direction on individual brand)
2 cups fresh edamame beans
2 tablespoons good olive oil
6 tablespoons shredded mint leaves
1 tablespoon sesame seeds
Salt and fresh ground pepper to taste
 

1. Bring 3 quarts of salted water to a boil.
   
2. Add the edamame beads to the boiling water for approximately 2 minutes.
   
3. Drain the beans thoroughly.
   
4. In a serving bowl, mix the beans and the black rice with 1 tablespoon of the oil.
   
5.    Add the mint leaves and toss lightly.  Add the additional oil as needed to moisten the mixture, but not overwhelm it.
   
6. Sprinkle with the sesame seeds, salt and pepper and serve.
   

​Serves: 4
 
2 acorn squash, split in half, de-seeded
1 lb. ground lamb
1 yellow onion, thinly sliced
1½ cups shitake mushrooms, cleaned, and diced
2 medium cloves garlic, pressed
½ cup diced red bell peppers
2 tablespoons good olive oil, divided, plus some for brushing
½ cup beef, chicken or vegetable broth
¾ cup minced or shredded mint, parsley or chives, divided
 
 

1. Preheat oven to 375º.
2. Brush the inside of the squash with a bit of olive oil, then season with salt and fresh pepper.  Place all four halves in a baking dish or sheet and place in the oven for about 20 minutes, depending on the thickness of the squash pulp.  Flesh should be firm but not hard when pierced with a toothpick.
3. In a large sauté pan, heat 2 tablespoons of olive oil.  Add the onions, garlic and peppers.  Sauté, stirring occasionally, until the onions are translucent.
4. Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
5. Add the broth.  Cook for an additional 2 to 3 minutes.
6. Using a slotted spoon, remove the vegetables to a bowl and cover.  Reserve the remaining liquid in the pan.
7. Add the ground lamb to the pan and sauté very briefly, stirring and tossing to brown the surface evenly.  Remove the pan from the heat.
8. Add the vegetables back into the pan with the lamb.  Add half of the mint and mix well.
9. When the squash are ready, loosen the flesh from the walls of the hull with a large spoon but leave in place.  Fill each one with the lamb mixture.
10. Place the stuffed squash in the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
11. Place the squash on a serving dish, sprinkle the top of each with the remaining mint and serve.

 

Serves 8
 
3 lbs. pork shoulder, cut into 1½ inch cubes
8 – 12 small whole shallots, peeled
2 tablespoons olive oil
2 tablespoons minced or pressed garlic
2 teaspoons ground turmeric
2 teaspoons grated fresh ginger
¼ - ½ teaspoon freshly grated black pepper
½ teaspoon ground cloves
3 – 4 Tablespoons roast red peppers, minced
½ cup rice wine vinegar
1 can, 13.5 oz., Lite Coconut Milk
1 cup fresh or frozen peas
¾ cup shredded cilantro
 

1. Preheat the oven to 350º.
2. Sear and brown the pork pieces over medium high heat in a large, deep oven-proof casserole pan.  Remove the pan from the heat and the pork from the pan to a bowl and set aside.  Do not clean or wipe the pan.
3. Return the casserole pan to medium heat.  Add the olive oil to the pan and mix with any remaining pork juices.  Add the minced garlic and the shallots to the pan and sauté until the out layer of the shallot is transparent and the garlic is just beginning to turn golden.
4. In a sealable jar, mix the turmeric, ginger, black pepper and cloves with the rice wine vinegar, seal and shake well.
5. Pour the vinegar spice mixture into the shallots and garlic.  Add the roasted red peppers and the coconut milk, stirring gently until well blended well.  Cook for about 3 to 5 minutes.
6. Add the pork and any collected juices to the spice, shallot and liquid mixture slowly, then stir and cover the pork pieces with the liquids.  Bring all the ingredients to a simmer.
7. Cover the casserole and place in the heated oven for approximately 1½ hours.  Stir occasionally.
8. When the pork is fork tender, remove the stew from the oven.  Add the peas and ½ of the cilantro.  Mix well and move to a serving dish if desired.
9. Top with remaining cilantro.  Serve with hot rice.

-Adapted from Missy Robbins,  Food & Wine

​Serves: 2
 
1 tablespoon unsalted butter
⅔ cup farro
1⅔ - ¾ cup boiling water
½ cup frozen mixed berries, defrosted
1 tablespoon honey
½ cup fat-free Greek yogurt
½ teaspoon ground cinnamon
2 tablespoons crushed or slightly chopped pistachios
 

1. Melt the butter in a small sauce pan.
2. Add the farro, tossing lightly to coat the grains, and cook for about 2 minutes.
3. Add just enough of the hot water to almost cover the grains and continue to cook while stirring.  As the water is absorbed, continue to add boiling water, ½ cup at a time, while stirring.
4. Continue cooking until the water is almost, but not completely, absorbed.  The grains should still move freely amongst themselves.
5. Cover the pan and allow the farro to simmer over low heat until it is al dente.  About 10 minutes.
6. Meanwhile, in a 2 cup measuring cup, place the fruit and the honey, mix gently.  Microwave for 30 seconds, mix again and microwave again for an additional 20 to 30 seconds.  You want the fruit to begin to meld with the honey and itself.
7. In a small prep bowl, mix the yogurt and the cinnamon.
8. When the farro is ready, add the yogurt and spice to the farro and mix.
9. Divide the farro into two serving bowls, spoon the fruit over the top and sprinkle with the pistachios.  Serve while warm.

 

Serves: 4
 
4 small Kabocha squash or pumpkins, hollowed out, tops reserved
1 lb. ground emu
2 medium leeks, white part only, sliced thinly then chopped.
1 cup button mushrooms, cleaned, sliced and chopped
½ cup diced red or yellow bell peppers
1 cup drained chopped tomatoes
2 medium cloves garlic, pressed
½ cup dry white wine
2 tablespoons good olive oil, plus some for brushing
½ cup minced or shredded parsley for garnish
 

1. Preheat oven to 375o.
2. Brush the inside of the squash with a bit of olive oil then season with salt and fresh pepper.  Place all four squash in a baking and place in the oven for about 15 to 20 minutes, depending on the thickness of the squash pulp.  Flesh should be firm but not hard when pierced with a toothpick.
3. In a large sauté pan, heat 2 tablespoons of olive oil.  Add the leeks, garlic and peppers.  Sauté, stirring occasionally, until the leeks translucent.
4. Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
5. Add the tomatoes and the wine.  Cook for an additional 2 to 3 minutes.
6. Using a slotted spoon, remove the vegetables to a bowl and cover.  Reserve the liquid in the pan.
7. Add the ground emu to the pan sauté very briefly, stirring and tossing to brown the surface evenly.  Remove the pan from the heat.
8. Add the vegetables back into the pan with the emu and mix well.
9. When the squash are ready, fill each one with the emu and vegetable mixture.  Place the tops of the squash on the same or an additional baking dish or sheet.
10. Return to the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
11. Place the squash on a serving dish, sprinkle the top of each with parsley and place the squash tops on top of each squash.  Serve.

​Serves 6
 
⅔ cup Pernod or ouzo
6 tablespoons good green olive oil
4 tablespoons fresh squeezed orange juice
4 tablespoons lemon juice
3 tablespoons grainy Dijon mustard
5 tablespoons light brown sugar
1½ tablespoons thyme leaves
1 heaping tablespoon fennel seeds, lightly crushed
½ cup dry white wine
3 small to medium bulbs of fennel
1½ large chickens divided into pieces,
            Or 12 pieces of chicken, skin on and bone in
6 blood oranges, unpeeled and sliced crosswise in ¼ inch slices
Salt and freshly ground pepper
3 tablespoons minced parsley
 

1. In a 2-gallon re-sealable plastic bag, place the first nine ingredients.  Add 2½ teaspoons of salt and 1½ teaspoons of fresh pepper.  Seal the bag and manipulate until it is thoroughly mixed. 
2. Add the chicken pieces and move the bag until all the pieces are covered.  Set aside.
3. Wash and trim the fennel while it is whole.
4. Cut each fennel bulb lengthwise into quartered wedges.
5. Add the fennel pieces and the blood orange slices to the bag.  Again, manipulate the bag until it is well mixed and marinate in the refrigerator for a few hours or overnight.
6. Preheat the oven to 475º.
7. Transfer the chicken and the marinade to an oven-proof casserole or baking dish large enough to hold them.  Turn all chicken pieces skin side up.
8. Put the baking dish into the lower third of the oven and cook until the chicken is golden brown and cooked through.
9. Remove the chicken, fennel and blood oranges from the baking dish to a serving platter and cover with foil.
10. Pouring off the grease, place the cooking liquids into a saucepan over medium high heat, bringing it to a boil, then reduce the heat to a simmer.  Cook the sauce until it is reduced in volume by a third.
11. Pour the sauce over the chicken and garnish with the minced parsley.
12. Serve with farro or rice.

​Serves:  6
 
4 tablespoons mild olive oil
1 lb. small whole shallots, peeled
2 lbs. lamb shoulder in 2 – 2½ inch chunks
2 tablespoons fresh ginger, minced
1 teaspoon ground cinnamon
¾ teaspoon saffron, crumbled into a cup of hot water
4 large firm Bosc pears, cored, quartered but not peeled
2 cups dry white wine
2 tablespoons unsalted butter
Coarse sea salt
Freshly ground black pepper
 
1.Heat 3 tablespoons of oil in a large skillet or heavy casserole.
2.Add shallots, and sauté until lightly browned.
3.Add lamb, and cook until browned all over.
4.Add just enough wine to cover (about 2 cups).  Season with salt, pepper, ginger, cinnamon, and saffron.
5.Bring to a simmer over low heat and cover.  Simmer for 45 minutes.  If the sauce is thickening as desired, continue simmering covered until lamb is very tender, about another 30 to 40 minutes.  If the liquids are not thickening, remove the cover before continuing to simmer.  Cook an additional 20 to 30 minutes until the lamb is tender and the liquid is reduced by about three quarters.
6.Melt the butter and the remaining tablespoon of oil in another large skillet over medium heat. 
7.Add pears cut side down and cook until cut sides have caramelized.
8.Place pears, skin-side up, on top of meat in the skillet or casserole.  Continue to cook, covered, until pears are very tender, about 30 minutes.  Be sure not to overcook pears or they will fall apart.
9.Serve immediately with couscous, rice or a small, spoon-able pasta like orzo.

Serves: 6
 
4 cups cubed roots (beets, carrots, parsnips, etc.)
1 – 1½ lb. wide Lo Mein noodles or fettuccini
2 tablespoons Asian chili oil
1 large head of bok choy, washed and cut or torn into strips
24 to 30 large raw shrimp, shelled and deveined
4 scallions, sliced thinly on a diagonal
2 tablespoons minced fresh ginger
1 large clove garlic, pressed or minced
½ cup dry white wine
½ cup chicken or vegetable broth
1 cup cilantro leaves

1. Bring a large pot of salted water to a boil.
2. Blanche the root vegetable until just tender.  Remove from the water with a slotted spoon to a bowl and set aside.
3. Cook the noodles al dente.  Drain and set aside.
4. Heat the oil in a large sauté pan.  Add the garlic and ginger, cook and stir until aromatic.
5. Add the white wine and the broth.  Bring to a simmer.
6. Add the scallions and the roots.  Stir and toss until thoroughly heated.
7. Add the bok choy stirring until wilted.
8. Add the noodles, again stirring and tossing until heated through.
9. Add the shrimp.  Cook all, still stirring and tossing until the shrimp turn pink.
10. Place all in a serving bowl, sprinkle liberally with cilantro and serve immediately.

 
 
 
*A few other Chinese inventions
Wooden coffins                                5,000 BC
Silk                                                     3,000 BC
Written language                             1,000 BC
Crossbow                                             500 BC
Paper                                                    200 BC
Ice cream of snow                               200 BC
Tea drinking                                         100 BC
Compass                                              300 AD
Toilet paper                                          600 AD
Government printed money              700 AD
Eyeglasses                                       1,000 AD
Moveable type printing                   1,040 AD

Serves 6
 
For the Clementines:
12 Clementines
2 tablespoons Clementine orange zest
¼ cup Grand Marnier
½ cup maple syrup
2 tablespoons lemon juice
¼ cup pomegranate seeds, optional
 
For the Shards
1 shallow 10 X 13” baking pan with at least a one inch lip
Candy thermometer
2 cups maple syrup
Confectioner’s sugar, optional
 

1. Peel the Clementines once your’ve extracted the needed zest.  Loosen segments of each Clementine from the top without detaching from the stem end.  Place in a bowl.
2. Sprinkle on liqueur.  Cover; refrigerate 30 minutes.
3. To start the Clementine sauce, bring ½ cup maple syrup, lemon juice and ⅓ cup water to a boil in a small saucepan over medium heat.  Simmer, stirring, until liquid is melded.  Remove from heat; set aside.
4. Line baking sheet with foil.
5. Make the candy by placing 2 cups maple syrup into a good sized, heavy bottomed, pot.  Attach the candy thermometer to the side of the pot so that the tip does not touch the side or the bottom of the pot.
6. Bring the syrup to a boil over medium low heat.  Do not stir.
7. Allow the syrup to continue to boil slowly until the thermometer reach 300º F.
8. Immediately pour the syrup onto the foil lined baking pan.  Reserve the cooking pot with drippings.
9. Allow the candy to harden and cool thoroughly.
10. Cover the candy with plastic wrap or wax paper.  Break the sheet of candy into shards with a wooden kitchen mallet, a small hammer or a heavy can covered in plastic wrap or wax paper.
11. Place the shards in an airtight container until ready to use.
12. To finish the Clementine sauce, add sugar-lemon syrup to remaining maple in the reserved pot.  Simmer, stirring often, until maple drippings are absorbed.  You may add a little water if the mixture is too thick.  Transfer to a bowl; cool 15 minutes.
13. Pour over Clementines.  Cover; refrigerate at least 2 hours.
14. Before serving, garnish fruit with maple shards, orange zest and pomegranate seeds if desired.

​Serves: 8 to 10
 
4 ounces bittersweet chocolate ( at least 70% cacao)
8 tablespoons unsalted butter
4 large eggs, separated
½ cup sugar plus 2 tablespoons for topping
⅛ teaspoon salt
¼ teaspoon cream of tartar
½ cup chestnut flour
½ cup chopped cooked chestnuts*
1/3 to ½ cup sweetened chestnut purée
1 cup heavy cream, for topping
Chocolate curls or cocoa powder, for garnish
 

1. Heat oven to 375º.
2. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
3. In a medium mixing bowl, whisk egg yolks with half the sugar (¼ cup) and the salt until pale and thick.  Stir in the warm chocolate and set aside.
4. Put egg whites in a clean bowl with cream of tartar and beat until fluffy.  Add the remaining ¼ cup sugar and beat until whites are stiff but not dry.
5. Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in ¼ of the whites to lighten mixture.  Fold in remaining whites and scrape batter into an unbuttered 8-inch spring-form pan, smoothing top as necessary.
6. Bake for 25 to 30 minutes, until a tester inserted in the center of the cake comes out almost clean.
7. Cool on a rack.  Don’t be alarmed by a bit of sinking or cracking.  When cool, run a knife around the edge of cake to free sides then remove form.  Transfer to a serving platter.
8. Using either a flat knife or a spatula, spread the chestnut puree evenly over the top of the cake.
9. To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

 
NOTES:
*If you don’t have the time to roast and peel the chestnuts, use the vacuum-packed chestnuts.
**Cake may be stored, covered, at room temperature for up to 3 days.

​Makes about 5 cups – can be divided
 
28 ounces roasted, peeled chestnuts*
1 quart of whole milk
1 vanilla bean
Pinch of salt
1 cup sugar
 
Place the chestnuts in a large pot.  Add the milk.
Cut the vanilla bean in half and split each half down one side.  Scrape the tiny seeds from each half into the milk and chestnuts.  Place the scraped vanilla pod into the pot as well.
Add a pinch of salt to the pot.
Bring the whole to a slow simmer and cook until the chestnuts are very tender, about 20 to 25 minutes.
Remove the vanilla bean pod and discard.
Remove the chestnuts with a slotted spoon.  Reserve the flavored milk.  Place the chestnuts in a food processor and process until smooth.
As you are processing, add the flavored milk back to the chestnuts a little at a time.
Seal in an airtight container and refrigerate until ready to use.
 
*You can use pre-roasted 

​Makes 1 – 9 inch pie
 
2 ¼ cups Chestnut Purée (see recipe below*)
6 tablespoons melted and cooled butter
1 generous tablespoon softened butter
5 extra large eggs, separated
3 tablespoons milk
3 oz. dark chocolate
Confectioner’s sugar for garnish – optional
Whipped cream
 

1. Preheat oven to 350º.
2. Generously butter a 9 inch pie plate.
3. Beat the egg yolks in a small bowl until well mixed.
4. Place the chestnut purée in a large mixing bowl.  Add the egg yolks and milk, then whip with a whisk thoroughly, incorporating as much air as possible.
5. Drizzle a little of the melted butter into the purée mixture at a time while continuing to whip it.  Repeat until all the melted butter has been blended into the mixture.  Set aside.
6. Place the egg whites in a large non-reactive bowl, copper if you have it, and using an electric whisk, whip the egg whites until they can peak at a standing point.
7. Place one large spoonful of the egg whites in the puree batter and blend it in to lighten the mixture.
8. Add the remaining egg white on top of the purée mixture.  Using a large spatula, fold the whites into the mixture gently.  While you want the whites evenly distributed, you don’t want them fully incorporated.   Ideally, there will be striations of whites throughout; its fine.
9. Place the pie on a baking sheet and put both in the oven.  Depending on your oven, the timing can vary from 30 to 40 minutes.  Take care not to let it become overly browned on the top.  If necessary, lower the heat slightly.
10. The pie will puff up considerably while baking.  When you remove it from the oven, it will settle back.  This is normal.
11. Let the pie cool on a rack for about 10 minutes.  Using a zester/grater, sprinkle the top with a couple of light layers of the dark chocolate.
12. When completely cooled, use a small, very fine meshed sieve to dust the top with confectioner’s sugar if you like.
13. Serve at room temperature with a dollop of whipped cream.

 
*You can purchase sweetened Chestnut Purée in both cans and jars.  The jarred variety is infinitely better if you don’t have the time to make your own.

​Requires overnight marinade
 
Serves 8 to 10
                                                                                                                                   
Marinade & roast:
12 cardamom pods
12 juniper berries
½ navel orange, peeled, cut into pieces
1 cup dry red wine
½ cup olive oil
3 whole cloves
3 cinnamon sticks, broken into pieces
3 bay leaves
1 teaspoon salt
½ teaspoon whole black peppercorns
1 6-pound center-cut pork rib roast with 8 to 10 bones
 
Sauce:
1 teaspoon ground cardamom
3 tablespoons olive oil
2 cups dry red wine
1 ½ cups pitted prunes (about 10 ounces)
3/4 cup prune juice
½ cup brandy
3 cinnamon sticks
3 bay leaves
½ cup red currant jelly
 
For marinade:
1.Combine first 10 ingredients in blender.  Blend until spices are finely ground, about 2 minutes.
2.Place pork into a large (2 gallon) re-sealable plastic bag.  Pour marinade over pork; turn to coat.
3.Arrange bone side up and refrigerate at least 12 hours or overnight.
 
For roast & sauce:
1.Preheat oven to 350°F.
2.Scrape marinade from pork.
3.Pat pork dry with paper towels.
4.Sprinkle pork generously with ½ teaspoon cardamom, salt and pepper.
5.Heat oil in large roasting pan set over 2 burners on medium heat.
6.Add pork and cook until brown, turning occasionally, about 4 minutes.
7.Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan.
8.Transfer to oven.  Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes.
9.Transfer pork and prunes to platter.  Tent with foil.
10.Strain pan juices into large glass measuring cup.  Spoon 4 tablespoons fat off top of pan juices.
11.Pour pan juices into heavy small saucepan.  Add jelly and remaining ½ teaspoon cardamom.
12.Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes.  Season sauce to taste with salt and pepper.  Serve pork with sauce.
 
Note: Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve. 
 

​Serves 6 - 8
 
2 tablespoons green olive oil
2 celeriac, about 1½ lbs. each, trimmed, peeled and cut into 2 inch cubes
1 large shallot, diced
2 cups milk
3 tablespoons sweet butter, room temperature
¼ teaspoon nutmeg
Salt & freshly ground pepper to taste
½ cup minced chives or parsley
 
1 cup hot water - optional
 

1. Heat the olive oil in a large sauté pan.  Add the shallots and cook over medium to low heat until transparent.
2. Add celeriac and cook, tossing with shallots for about 3 minutes.
3. Lower the flame and add milk.  Bring to a simmer and cook for 15 to 20 minutes until celeriac is tender.  Stir occasionally.
4. Remove from heat and allow to cool slightly.  Remembering that they are hot, place solids and liquids into a blender or processor and blend/process until the texture is smooth and creamy.  Add hot water (or milk) to thin if needed.
5. Add butter, nutmeg, salt and pepper.  Blend or process briefly, until ingredients are well mixed.
6. Place in a serving bowl, sprinkle with herb of choice and serve.

 

​Serves: 6 to 8
 
12 to 15 pound turkey, rinsed thoroughly, giblets and neck removed
2 cups kosher or 1 cup table salt
½ stick butter
6 to 10 sage leaves
1 teaspoon of fresh thyme leaves
4 tablespoons butter melted
12 cups prepared stuffing
1 tablespoon butter, plus extra to grease baking dish
1 cup chicken or turkey broth
 
DAY BEFORE:
PREPARE STUFFING:
Assemble all ingredients keeping wet and dry ingredients separate until ready to stuff the bird.  Refrigerate if necessary.
 
DAY OF:
PREPARE BASTING SOLUTION:
Cut up the ½ stick of butter into a small bowl or large mug.  Add ¾ cup of turkey or chicken broth.  Microwave at full power for 1 ½ minutes.  Crumble or cut sage leaves and fresh thyme into the mixture.  (if using different flavoring, crumble or cut appropriate flavor sources into the mixture.)
 
PREPARE THE TURKEY:

1. Bring the turkey to room temperature, generally about an hour and a half to two hours before beginning to stuff and/or truss the bird.  Adjust oven rack to the lowest position and heat oven to 400o.  Adjust heavy-duty V rack to its widest setting and place in roasting pan.
2. Mix the stuffing ingredients.  Place half the stuffing in a buttered baking dish, dot the surface with butter and cover with foil and refrigerate until ready to use.
3. Microwave the remaining stuffing on full power, stirring two or three times, until very hot (120o to 130 o), 6 to 8 minutes.  If you can handle the stuffing with your bare hands, it is not hot enough.
4. Spoon stuffing into the body cavity until loosely packed.  Secure skin flaps and truss with dental floss.  Tie legs together loosely with dental floss.  Tuck wings behind the back.  Brush entire breast side with the melted butter.  Place the turkey breast side down on the V rack.
5. Spoon the remaining microwaved stuffing into the neck cavity.  Secure the skin flaps and truss with dental floss.  Brush the remaining melted butter over the turkey back. 
6. Place turkey pan in the middle of the lowest rack in the oven.  Basting occasionally with the flavored solution, roast for 1 hour, then reduce the temperature to 250 degrees.  Roast for 1 ¾ hours longer, continue to baste occasionally.
7. Remove pan from oven, closing oven door.  Turn the turkey breast side up.  (There are multiple tools for lifting turkeys, but a pair of the insulated rubber gloves called Bluettes are my favorite.)  Increase the oven temperature to 400o.  Baste the turkey.  Return the turkey to the oven.  Roast for another ¾ to 1 ¼ hours.  Continue to baste.  When thermometer reads 160o in the breast and 175 to 180o in the thigh, remove the turkey from the oven and let sit.

 
NON MICROWAVED STUFFING

1. Add ¼ cup of chicken or turkey broth to the baking dish containing the remaining stuffing.  Replace the foil and bake about 20 minutes in a 350º oven.  Remove the foil and bake approximately 15 minutes longer.
2. Remove the stuffing from the turkey.  Carve the turkey.  Serve the turkey and both stuffings.

 
COLLECTED THANKSGIVING HINTS
 
ADVANCE PREP:
Determine how far in advance your chosen recipes can be made without sacrificing taste.  For example:

• Pie dough that can be made and frozen a week ahead
• Desserts, especially non-cream pies, can frequently be made up to 2 days in advance
• Cranberry sauces, relishes and such can usually be made 3 or 4 days ahead
• Stale bread cubes make better stuffing.  Cube your desired bread and leave it in a large, open bowl for at least 24 hours, tossing occasionally, prior to need
• Many sweet potato and squash dishes can be prepared several days ahead of time.  Good mashed white potatoes, however, have so far resisted any attempts at advance preparation.
• Crudités can be washed, cut and arranged the day before, covered first with a damp paper or dish towel and then with plastic wrap and refrigerated until needed.
• If you are roasting vegetables, roast them about 80% of the way first thing Thanksgiving morning before the turkey goes in, then wrap them loosely in foil and set aside until the turkey comes out, when they can be returned to the oven.
• A lot of the chopping, dicing and mincing of onions, celery, garlic and carrots can be done the day or even two days before and packed into separate plastic bags.  Then they are ready for assembly or incorporation throughout the day.
• If you are using sausage in your stuffing, it can be browned the night before.
• Make your gravy base the night before with the giblets, stock and thickener; add the drippings when the turkey comes out of the oven.  BTW, you can make your stock with an extra turkey thigh sold separately these days.
• Remember that your turkey must be at room temperature before it goes into the oven.

 
STAPLES CHECKLIST:
Every cook has an idea, but it is helpful to review the recipes, the required amounts and what is in the cabinet, such as eggs, flour, sugar, chicken broth, milk, garlic, butter, salt, cinnamon, nutmeg, cloves, cardamom, ginger, vanilla, brandy, rum, sherry or other alcohols for cooking.
 
THE BIRD:
Make sure, that you have the correct cooking weight.  Figure out your turkey cooking timing in advance so that you know what time it has to go into the oven to be out an hour before you serve, then add 20 minutes to account for basting, turning etcetera.
 
There are dozens of turkey options, each with pros and cons.  However, if you want moist white meat and a roasted brown skin (as opposed to a burnt black one) start roasting the turkey breast side down.  It makes an enormous difference.
 
Because there is so little meat on the wings and because they stick out into the hot oven, wrapping your wings with foil until the last hour of roasting prevents them from being burnt.
 
THE STUFFING:
To stuff or not to stuff was an annual debate for years.  There were concerns about stuffed turkeys being inadequately cooked because the stuffing increases the roasting time.  The gist of offered solutions was to pre-cook the stuffing.  Recommendations included that half of the stuffing be put in the bird and the other half cooked in a buttered baking dish.
 
If you stuff, try positioning a wide mouthed canning funnel firmly into the bird’s cavity.  The funnel will hold the bird open and allow the stuffing to get into the bird, instead of all over the counter.  Another method is to use a large spoon and thermal Bluette gloves, which allows you to use your fingers to push the stuffing off the spoon and into the cavity.
 
TRUSSING THE TURKEY:
The current trend is to not truss the bird.  The plus to not trussing is that the bird will cook more quickly.  We stuff and truss and we start the roasting breast down then turn the bird over which guarantees moist white meat.  If you truss, the simplest approach is: 

• Tuck the wings up and over the shoulders of the bird so that the wingtips are resting on the bird’s back.
• If your bird’s cavity is stuffed or just buttered, salt & peppered and filled with a handful of herbs, take a large trussing needle and thread it with unflavored dental floss.  The floss can be extracted without tearing the skin.
• Using a whip stitch, sew the sides and bottom of the cavity to one another as best suits and tie off the ends with a generous loop or bow.
• Take another length of dental floss.  Doubled it, tie one end of the doubled length around one drumstick end loosely.  Cross the tied leg over the remaining one and wrap the balance of the floss around the other leg pulling it up and close.  Tie securely.
• If you want to stuff the crop, turn the bird breast down and loosely fill the crop cavity with your stuffing.  Taking a length of dental floss, re-thread the trussing needle and using the whip stitch, sew the edge of the crop to the skin at the top of the bird’s back.

 
MOVING A HOT TURKEY:
Forget all those fancy, expensive implements that require the juggling skills of a master.  And put that kitchen towel that will tear apart the perfect roasted breast skin back in the drawer.  Buy yourself a pair of thermal rubber gloves like Bluettes.  If you start your bird breast down and need to turn it halfway or simply want to get the turkey to the platter in one confident piece, do it with your hands safely encased in these little gems.
 
CARVING THE TURKEY:
Lots of people have rules for this.  I’ve recently found a few new tricks on the internet that makes it a lot easier, especially because many have videos.  We all know how many words a picture is worth.  Here’s the link to the one I liked best:  http://www.foodnetwork.com/videos/channels/how-to-carve-a-turkey.html
 
THE BASTING SOLUTION:
Whatever the flavors of this year’s bird, a 4 to 6 cup solution of butter, chicken broth, salt, pepper and the herbs or spices of choice and kept warm spot on or near the stove makes the basting go a bit more smoothly.  If there’s anything left, it goes into the gravy.
THE BASTER:  Vacuum basters that suck up and distribute basting solution and the pan drippings have had problems.  If the tube is plastic it melts if it touchs the side of the pan.  If the tube is metal, you can’t see how much is in it.  Many have a nasty habit of squirting the liquid all over the oven and dripping uncontrollably.  There was once a glass one that worked, but it broke.  There is now one with a slanted tip that is dripless, the bulb provides real controlled release of the liquid and the clear plastic tube is reputed to withstand heat of up to 600◦.
 
MEASURING EXTRAS:
This is the time when you need additional measuring spoons and cups.  It is frustrating to have to stop what you’re doing to wash and dry the required utensil in the middle of a recipe.
 
CENTERPIECES:
Flowers are always lovely, but are frequently hard to see over and around on the table.  They can however, brighten the room from other positions.  If you prefer a centerpiece, choose one that can be assembled in advance and is low to the table.
 
GRANITE HARD BROWN SUGAR:
No matter how well sealed, brown sugar tends to lose its moisture becoming so hard as to double for marble.  Place the lump of sugar in a microwavable container and place it in the microwave alongside a small bowl full of water.  Microwave for about 1 minute.  If it has not attained the needed degree of softness, give it another 30 seconds.  Don’t microwave it too long or you will melt the sugar.
 
HOW TO CHOP ONIONS QUICKLY:
Peel your onions leaving the root end on.  Halve the onion, root end up and again, leave the root end on, but slicing off the green or sprout end smoothly.  Make narrow slices into the onion, from the sliced end toward the root end, but without cutting the piece of root that is holding the onion together.  Turn the onion and now cut crosswise across the slices.  http://www.youtube.com/watch?v=TwGBt3V0yvc
 
FREEZE CRANBERRIES:
When making one of the thousands of wonderful homemade cranberry sauces, if you freeze them, even briefly, they will be juicier and a little less tart.
 
PEELING FRESH CHESNUTS:
Parboil scored chestnuts before roasting them.  Once roasted, cool them only to the point that you can hold them in your hand (another good use of the thermal rubber gloves).  You will generally find them much easier to peel while they are still warm.  http://www.youtube.com/watch?v=Vm6_P4_KJT4
Alternatively, you can purchase perfectly peeled chestnuts in a jar which work beautifully and are miles above the dried or frozen ones.
 
THANKSGIVING FRUSTRATIONS
You may think that if you get one more call from a participant at your table about what they are unable or unwilling to eat you may be tempted to discourtesy.  Should that occur, please watch this video:  https://www.youtube.com/watch?v=TX9EAavxrus
 

​Serves: 6
 
3 lbs of cubed and marbled stewing meat (beef, pork or rabbit)
3 small carrots, cut into two inch pieces
3 celery stalks, diced into two inch pieces
2 large onions, diced
1 bottle good deep red wine
5 to 8 large basil leaves
3 sprigs of rosemary
2 spring of thyme
3 to 5 whole cloves
¼ teaspoon of ground cinnamon
1 teaspoon freshly ground pepper
½ teaspoon salt
 
3 to 4 tablespoons cake or super fine flour
3 tablespoons olive oil
2 oz. bittersweet chocolate, grated
½ cup heavy cream, at room temperature
½ cup parsley, shredded
 

1. Place the first 12 ingredients in a 2 gallon re-sealable plastic bag.  Seal and marinate overnight or up to 24 hours in the refrigerator.
2. Pre heat oven to 350º
3. Remove the stew meat from the marinade to a paper towel lined plate.  Reserve the marinade.
4. Pat the meat dry.  Sprinkle all sides with flour.
5. Heat the olive oil in a large Dutch Oven or an ovenproof casserole.  Sear all sides of the stew meat in the hot oil.
6. When the meat is browned, sprinkle the grated chocolate over the top and stir well.
7. Slowly add the liquid and the vegetables from the marinade to the meat, mixing well.
8. Bring the mixed ingredients to a good simmer on the stove top, stirring occasionally.
   Cover the Dutch Oven or casserole and place it in the pre-heated oven for approximately an hour and a half.  Stir occasionally.
9. Remove the Dutch Oven to a safe surface.  Extract the woody stems of the rosemary and thyme and discard.
10. Using a slotted spoon and fork, extract the remaining vegetables from the pot into a food processor or a blender.  You may have to work in batches depending on the size or your blender or processor, so remember to take care as the vegetables will be hot.
11. Process or blend the vegetables to a puree.
12. Pour about a cup of the puree into a small prep dish and set aside.
13. Return the remaining puree to the Dutch Oven.
14. Test the meat for tenderness.  Accordingly, recover and return the mixture to the oven and continue to cook for up to another 1½ hours.
15. When sufficiently tender, remove from the heat.
16. Add the cream to the set aside puree, mixing well.  Then add the cream mixture to the meat mixture and blend well.
17. Place all the ingredients in a serving bowl and garnish with the parsley.
18. Serve with either a long, flat pasta or a good crusty bread.

 
 
*Mexican mole sauces are frequently made with chocolate.  Why not, Central America is the home of the cocoa bean.

​Serves 4 to 6
 
5 to 6 tablespoons sweet butter, melted
2½ tablespoons brown sugar
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 small clove garlic, pressed or minced
3 lbs. parsnips, cleaned and julienned into 1/4” X 2½” to 3” pieces
 
Optional garnish:  2 tablespoons minced chives or shredded parsley
 

1. Preheat oven to 400º.
2. Place the butter, sugar, salt, pepper and garlic in a sealable jar or a medium bowl.  Shake or whisk thoroughly until the ingredients are emulsified.
3. Place the parsnips in a medium-sized baking dish.  Drizzle the blended ingredients over the top and toss to distribute.
4. Cover with foil and bake for 20 minutes.
5. Remove the foil.  Toss the parsnips and re-distribute the seasoning ingredients.
6. Reduce oven to 375º.  Return the baking dish to the oven and bake for another 30 to 35 minutes.
7. Garnish as desired, or not and serve hot.

​Serves: 6
 
4 tablespoons olive oil, divided
2 lbs. boneless pork shoulder, cut into 1 inch cubes.
Sea salt and fresh ground black pepper
2 medium leeks, white part sliced thinly
1½ teaspoon garlic, pressed or minced
1 teaspoon fresh ginger, minced
¼ cup dry white wine or chicken broth
3 teaspoons tomato paste
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground or grated nutmeg
¼ teaspoon coriander
¼ teaspoon red pepper flakes
1½ tablespoons cider vinegar
1 cup tomatoes, diced with juices
½ to ¾ lb. pumpkin flesh, peeled & diced into ¾ inch cubes
2 teaspoons fresh sage, shredded
2 cups chicken broth
 
1 -8 to 10 lb. pumpkin*
 

1. Preheat oven to 325º.
2. Season the pork cubes with salt and pepper.
3. Heat 2 tablespoons of the olive oil in a large Dutch oven.  Add the pork cubes, working in batches if necessary, brown on all sides.  Transfer the pork to paper towel lined plate and set aside.
4. Reduce the heat in the Dutch oven and add one tablespoon of olive oil.
5. Add the leeks and sauté until tender, stirring occasionally.
6. Add the garlic, ginger, white wine, tomato paste, cinnamon, cloves, nutmeg, coriander and red pepper flakes saute until well melded with other ingredients, about a minute.
7. Add the cider vinegar, tomatoes, pumpkin cubes, sages, chicken broth and pork.  Bring to a roiling simmer.
8. Adjust seasoning as needed.
9. Reduce the heat under the stew and simmer slowly until tender, about 2 hours.
10. Meanwhile, wash the whole pumpkin.
11. Cut a 6 to 8 inch circle in the top around the stem.  Remove the top and set aside.
12. Scoop out the seeds and loose fibers in the pumpkin and scrape the sides smooth.
13. Place the pumpkin on a sturdy shallow baking dish.  Brush the outside of the pumpkin with the remaining tablespoon of olive oil.
14. Place the pumpkin in the oven and cook for up to 1½ hours.
15. When the stew is cooked, spoon it into the pumpkin and return the Dutch oven to the oven for up to 20 minutes.  Serve hot and scoop out a piece of the pumpkin shell for each serving.

 
Note:  Don’t be limited by the orange color, try one of the whites, or maybe a green.

Ingredients

• 2 teaspoons canola oil
• 1 medium tart apple, peeled and finely chopped
• 3/4 cup diced peeled Yukon Gold potato
• 1/3 cup finely chopped yellow onion
• 1/4 cup thinly sliced celery, plus leaves for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon dried sage
• Pinch of paprika, preferably hot Hungarian
• Freshly ground pepper, to taste
• 1 14-ounce can vegetable broth
• 3 tablespoons sour cream (OPTIONAL)

Directions

1.  Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes.

2.  Stir in salt, sage, paprika and pepper; cook for 30 seconds.

3.  Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes.

4.  Use an immersion blender or transfer the soup to a large blender or food processor add sour cream (if using) and process until smooth.

5.  Garnish with celery leaves, if desired.

​Serves 6
 
Crêpes:
½ cup all-purpose flour
½ cup milk (low or nonfat is fine)
¼ cup room temperature water
2 large eggs
3 tablespoons melted, unsalted butter
Plus additional butter for the pan
½ teaspoon salt
 

1. Combine all the ingredients, except for the additional butter, in a large bowl, or a blender, or a food processor.  Whip with a wire whisk, blend, or process until the batter is smooth and thin.
2. If necessary, strain through a fine sieve.
3. Let stand for 30 minutes or refrigerate for up to two days.
4. Heat a 6 to 10” non-stick pan and coat with a bit of unsalted butter.
5. Pour a thin layer of batter into the pan, tilting as necessary to form a round crêpe.
6. Cook until the batter is set, maybe a minute or two.  You want the underside to be a speckled golden brown.
7. Turn the crêpe over using a spatula (I frequently lend my fingers to the task) and cook the second side to a similar golden brown.
8. Remove the crêpe to a large flat plate.  By the time the second crêpe is done, the first will have cooled sufficiently for them not to stick together.
9. Give the batter a quick whisk, and re-butter the pan as needed.
10. Repeat the process until completed.

 
NOTE: Crepes may be sealed and frozen for up to a month.
 
Mushroom Filling
1½ to 2 lbs. fresh mushrooms*, cleaned and chopped
¼ cup shallots, finely minced
1 tablespoon good green olive oil
¼ cup dry white wine
1 cup chicken broth
1¼ cup cream, room temperature
3 tablespoons parsley, shredded
 
*a mix of button, shitake, Portobello works best
 

1. Preheat oven to 350º.
2. Heat a large sauté pan over medium heat and distribute the olive oil on the surface.
3. Add the shallots and sauté until translucent.
4. Add the mushrooms and sauté, stirring frequently, until their liquid has been release and is being re-absorbed.
5. Add the wine; continue stirring until reduced by half.
6. Add the chicken broth.  Blend well and reduce by half.
7. Add the cream slowly while stirring occasionally.  Lower the heat.  Cook until the mixture is thoroughly blended and the consistency is a creamy sauce.
8. Remove from heat.  Add about half the parsley and mix.

 
Assembly

1. Place a single crêpe on a flat surface.
2. Spoon a portion of the mushroom mixture onto each crêpe down the middle.  Fold each side of the crêpe up and over itself.  Reserve a little of the mushroom mixture for the garnish.
3. Place the rolled crêpes into a baking dish large enough for six crêpes.
4. Place the baking dish in the oven and bake for about 10 to15 minutes, until heated through.
5. Drizzle a small amount of the mushroom mixture over each and sprinkle with the remaining parsley.  Serve hot.

 

​Serves 8-9
 
3 lb. fresh string beans, washed and trimmed
⅔ cup of good green olive oil
½ cup finely shredded, fresh mint
3-4 tablespoons orange zest
2 teaspoons salt
Freshly ground black pepper
 

1. Bring a large pot of water to a boil.
2. In a jar, mix the oil, mint, zest, salt and pepper.
3. Shake the jar well, until fully blended.
4. Place the beans in the boiling water and let cook for 3 to 5 minutes.  Drain immediately.
5. Remove beans to a serving dish.  Drizzle the dressing over the top.  Toss gently and serve hot.