Here’s another great morning dish that can be prepped the night before and cooked in the morning, or even cooked the night before and served at room temperature A frittata is basically a crustless quiche with endless variations; you can choose any combination of vegetables, cheese, and herbs that appeals to you. If you’re watching your carbs, you can leave out the bread.
Continue readingPosts Tagged → From Warehouse to Your House (cookbook)
Scrambled Eggs with Tomatoes and Goat Cheese
Of course you could serve this for breakfast or brunch, but it’s also and easy supper on nights when it’s just too hot or too much trouble to turn on the oven.
Continue readingScrambled Eggs with Indian Spices and Spinach
This is one of my favorite brunch items, but it’s also sublime for dinner. The first time I served it for dinner, my children turned their noses up, but after they tasted it, they promptly begged me to make it again, right then and there (which I did), so they could have more.
Continue readingCranberry Coffee Cake
From the first time I made this seasonal rendition of a classic coffee cake, I have been eating far too much of it. It’s especially hard to resist when it’s war, when it’s cooling… and when it’s cold. There’s something about the addition of fresh cranberries that makes it special, but you can substitute blueberries or even leave them out entirely (and cut 10 minutes off the cooking time).
Continue readingSwedish Pancakes
I like to have my friends test prospective recipes, particularly on their unsuspecting children; kids often seem more open-minded when the recipe isn’t part of their own family’s repertoire. Twelve-year-old Charlie Steinberg isn’t exactly known for his eating prowess, but I had a good feeling about these pancakes. I told him I really wanted him to be honest and that he needn’t worry about my feelings if he didn’t like them. He was adamant. “I swear,” he proclaimed. “I love them. They’re even better than Grandma’s and hers are the best in Vermont.”
Serves 4 to 6.
6 large eggs, at room temperature, separated
2 to 3 tablespoons sugar
1 teaspoon vanilla extract
2 cups milk
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
1½ cups all-purpose flour
1 tablespoon unsalted butter, for cooking
Confectioners’ sugar, for garnish
1. Place the egg yolks, sugar, and vanilla extract in a large bowl and mix well. Add the milk, melted butter, and salt and mix well. Add the flour and stir well until it forms a smooth batter.
2. In a separate bowl, beat the egg whites until they form stiff peaks. Gently add the whites to the flour mixture.
3. Place a large cast-iron skillet or flat griddle over medium heat and when it is hot, add the butter. Place a drop of water on the pan and when it sizzles, pour tablespoons of the batter on the skillet and cook until lightly browned on both sides, about 3 to 5 minutes total. Keep pancakes warm in a 200-degree oven until all pancakes are finished.
4. Sprinkle with lots of confectioners’ sugar and serve.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
German Apple Pancakes
When I was in high school, my mother’s stepmother, Dottie, came to stay with us. On the first morning of her visit, she jumped out of bed and whipped German Apple Pancakes, a treat I had not experienced before. I have been trying to re-create them ever since.
Continue readingLouisiana French Toast
A fancy name for fancy French toast, and a great use for day-old croissants.
Continue readingHash Brown Home Fries
A cross between home fries and hash browns, the potatoes are a great breakfast/brunch dish, particularly because they improve by sitting overnight in the refrigerator. You won’t have to be slaving over a hot stove while your guests mingle.
Continue readingBiscuits
These craggy biscuits are equally at home on the dinner table (particularly with stews) or at breakfast (served with Flavored Butters). Either way, if you eat them as soon as they come out of the oven (which is when they’re at their finest), be prepared to eat too many. And don’t be tempted to shape these: they’re best when handled as little as possible.
Continue readingFour Cream Cheeses
These cream cheeses really wake up a plain toasted bagel. Try them on toast and Biscuits too. For an easy hors d’oeuvre, smear some of the chive or herb cream cheese on a cracker and top it with a bit of smoked salmon.
Continue readingThree Breakfast Butters
These butters can gild scones, pancakes, waffles, croissants, or just plain toast. They can be shaped into cylinders, covered in waxed paper, and placed in a plastic bag., then refrigerated or frozen. Slice them into coins for a nice presentation.
Continue readingCheesecake
This is a very creamy, smooth cheesecake based on the classic New York version. Fresh berries are a refreshing contrast to the richness of the cheesecake.
Continue readingRicotta Cake with Nuts and Lemon
This is a lighter, airier, more delicate version of cheesecake. If you’re a fan of ricotta cheese, as I am, you’ll love this.
Continue readingRice Pudding
Old-fashioned, creamy, and luscious, this is perfect following a spicy meal, particularly Jamaican Jerk Chicken or Spicy Mustard Flank Steaks. I’m a purist and prefer this pudding as is. If you are looking for a little variety, however, you can add ¼ to ½ cup chopped lightly toasted pecans, walnuts, or pistachios or thinly sliced almonds, and/or ½ cup raisins, currants, dried cranberries, or cherries, or diced apricots or prunes at the same time you add the vanilla.
Continue readingBread Pudding with Whiskey Sauce
Homey, yummy classic bread pudding with a grown-up twist. You can always serve it with ice cream or whipped cream for the kids.
Continue readingBanana Cake with Dark Chocolate Ganache
Bananas and chocolate are an inspired combination. This light and tender banana cake is frosted with a luscious chocolate ganache: heaven.
Continue readingWalnut Rum Cake
Boozy, rich, and unforgettable. Definitely not for the kids.
Continue readingDain Fritz’s Grandmother’s Carrot Cake with Cream Cheese Frosting
I love the pure sweet flavor of this cake. I have been making it for 30 years and for every occasion; it’s the rare recipe I never mess with.
Continue readingChocolate Chip Pie
Chocolate Chip Pie – what a concept! This is like a pecan pie in texture, like and under-cooked chocolate chip cookie in flavor, and like a 5-year-old’s dream.
Continue readingPeach Pie
Though most of the peaches in my house don’t last long enough to be cooked, when they do, this is where they end up.
Continue readingFruit Crisp
If this were the only dessert I could ever have again, I would be completely satisfied. In fact, I would be thrilled. My favorite combination is strawberry-rhubarb, but I try not to make it too often because I am not exaggerating when I say I am incapable of stopping myself from eating it. I like to serve it warm: I take a normal-size piece and then a tiny sliver and then another tiny sliver, and later, when I have cleaned up after dinner, I eat another piece cold. And then the next day, I eat some more. I am never sick of it.
Continue readingBurnt Caramel Sauce
A few years ago, my brother Tom was bemoaning spending so much money at Starbucks to simply add caramel sauce to his coffee. I told him it was simple and that if he got me the ingredients, I would show him how. He went out and purchased heavy cream and when he returned home, I started cooking. But I got distracted and when I smelled the burnt sugar, I decided that since it was merely a demo, it didn’t really matter and continued with the recipe. When I was finished, I wondered if the sauce would taste any good. It was amazing. That was my summer of burnt caramel: I made it constantly and drizzled it on coffee ice cream every night (it wasn’t bad on vanilla either.) It’s delicious on Baked Apples too, and a drizzle over Rice Pudding turns an everyday dessert into something very special.
Continue readingBaked Apples
I love warm baked apples and will happily eat them for dessert, as a snack, or even for breakfast. Even when it’s topped with vanilla ice cream, whipped cream, or jus a pour of heavy cream, I feel almost virtuous digging into one.
Continue readingPeanut Butter Oat Cookies
These are one of the rare cookies that taste best after they’ve cooled. If you can stand to wait that long, it’s well worth it. If someone in your house is allergic to peanuts, these are equally delicious made with another nut butter, like cashew or almond.
Continue readingMexican Wedding Cookies
The first time I tried these cookies, I used walnuts but thought they’d be even better with almonds or pecans. However, while both versions were first-rate, neither compared with the walnuts, which remain my favorite. These are great cookies to make when you have a few minutes to spare: the dough can be made up to 2 weeks ahead and refrigerated. Additionally, once baked, the cookies keep fresh for at least 3 days.
Continue readingOatmeal Lace Cookies
A delicate, grown-up oatmeal cookie. Serve these with vanilla or coffee ice cream.
Continue readingCitrus Shortbread
Don’t be shocked by the amount of citrus zest in these cookies; if you’re a fan of citrus, they’re well worth the work, especially if you own a microplane.
Continue readingBrown Sugar Cookies
A little more complex in flavor than a standard sugar cookie, these are loved equally by children and grown-ups.
Continue readingPumpkin Bread
Not surprisingly, both canned and fresh pumpkin are plentiful only in the fall, so if you’re a fan of pumpkin bread, it’s wise to stock up on canned pumpkin puree (not pumpkin pie filling, which has added spices and sugar in it).
Continue readingPaige’s Banana Bread
There is not one unusual or special ingredient in this banana bread – which was created by Paige Retus, Olives’ former pastry chef ¬ – but it is, hands down, the absolute best. In fact, Todd English and I were so inspired when we tasted this bread that we decided to write The Olives Dessert Table with Paige. We figured if she could work this kind of magic with banana bread, she could do anything. And she can.
Continue readingFruit Punch
Not too sweet, not too tart: kids and grownups love this simple fruit drink.
Continue readingSangria
This refreshing, fruit-infused punch is a real crowd-pleaser.
Continue readingCosmopolitans
Made famous by the ladies of Sex and the City, this sweet/tart drink delivers a powerful punch.
Continue readingBloody Mary/Virgin Mary
Bloody or Virgin, this spicy, tangy drink is the classic accompaniment to a lazy Sunday brunch. It also delivers substantial amounts of vitamin C and other important nutrients. What a pleasant way to get your vitamins!
Continue readingNancita’s Margarita
Yield: 5½ to 6 cups.
Continue readingLemonade With and Without Rum
There’s nothing more refreshing on a hot day than fresh homemade lemonade. For a more adult version, add some white rum. Of course, lemonade is delicious straight up, but try it mixed half and half with either unsweetened iced tea or cranberry juice, for something delightfully different.
Yield 12 cups.
1 cup sugar
2 cups boiling water
6 cups cold water
3 cups fresh lemon juice (about 12 lemons)
4 lemons, thinly sliced, for garnish
Mint sprigs, for garnish (optional)
1. Place the sugar and boiling water in a heatproof pitcher and stir until the sugar has dissolved. Set aside and cool to room temperature; then cover and refrigerate overnight.
2. Add the cold water and lemon juice and serve immediately, garnished with sliced lemons and mint sprigs, if desired.
WITH THE RUM
For each 4-ounce glass of lemonade, add:
2½ tablespoons Myer’s Original Dark Rum
½ tablespoon Rose’s Lime Juice
1. Rub the rim of each glass with a cut lemon half, and then turn it upside down onto a plate of sugar, coating the rim with the sugar. Fill the glass with ice cubes, and add the lemonade, rum, and lime juice.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Mojito
Best described as sparkling mint limeade with rum, this classic Cuban cocktail is open to interpretation. My version has more lime and mint than the standard fare. It’s a flavor combination I particularly love and I have an endless supply of mint growing by the side of my house.
Continue readingScallops in Caper Brown Butter
Though this tastes as if you had put in a lot of effort, it is amazingly speedy to make. With a bag of scallops in the freezer, you can have a company-worthy meal on table in minutes.
Continue readingScallops in Basil
Serves 4 to 6.
Continue readingCurried Shrimp
I keep a bag of uncooked shrimp in my freezer so that I can make a dish like this one with very little effort. Since I usually have everything else on hand, I only need to pick up the cilantro and pineapple.
Continue readingShrimp with Lime and Basil
Simple and flavorful. You an certainly use fewer shrimp per person, but I wouldn’t.
Continue readingChili-Rubbed Shrimp
The first time I made this, I used jumbo shrimp and made six for myself. And then I made two more, and then two more. The next day, my friend David Zebny came over and I prepared more for lunch. The same thing happened: we just kept eating and eating. Suffice it to say, these are really addictive. This rub is also great on scallops and tuna: If you are using scallops cook about 1 minute per side. For tuna steaks, cook for 2 minutes on the top and bottom and then 1 minute on each side.
Continue readingBlackened Tuna
With almost all the ingredients on hand, dinner doesn’t get any easier than this. Serve the fish with a mesclun salad containing chunks of avocado and pineapple.
Continue readingTuna with Lime, Capers, and Garlic
Meaty tuna stands up to strong flavors. While this dish needs to marinate for a while, it cooks up quickly.
Continue readingTuna with Soy and Lime
Slightly Asian in flavor, this goes nicely with plain steamed rice and spinach.
Continue readingSpicy Salsa Salmon Cakes
When you want the ease of a burger, but are in the mood for fish, this is a perfect solution.
Continue readingSalmon on a Bed of Leeks and Carrots
As a fan of deeply browned food, this was another recipe I originally didn’t think I’d like but totally love; it is light, easy, and delicious.
Continue readingGrilled Salmon with Sesame Citrus Vinaigrette
This is the salmon recipe with the longest list of ingredients, but most cooks will have most of them on hand. It is a very special and unforgettable dish.
Continue readingBrown Butter-Roasted Salmon with Mint
The richness of brown (not burnt!) butter and the fresh taste of mint make this dish elegant enough for a dinner party, but simple enough for everyday.
Continue readingChili-Crusted Salmon
Perfect served with white rice and a big green salad. You can substitute swordfish steaks for the salmon.
Continue readingBroiled Salmon with Mustard and Brown Sugar
Making dinner doesn’t get any simpler than this. Slathered in a slightly sweet, spicy mustard sauce, this salmon is great paired with a dark green vegetable. I’m partial to broccoli myself.
Continue readingParmesan-Crusted Lamb Chops
I never liked lamb chops until I made this Italian-inspired recipe. I use the classic breading technique of dusting (with cheese instead of flour), dipping (in egg), and coating (with bread crumbs), which makes these chops delicate and special enough for a dinner party.
Continue readingLaurie Colwin’s Crisp, Sweet Ribs
These ribs are inspired by the recipe in Laurie Colwin’s book, Home Cooking. She describes them as “crisp and tender, salty, sweet, oily but not greasy and very garlicky.” I agree.
Continue readingAsian Ribs
Serve this with jasmine rice and steamed or sautéed snow peas.
Continue readingHoney Dijon Baby Back Ribs
Sticky and delicious.
Continue readingChili-Coated Pork Chops
Spicy but not too hot, these Southwestern-flavored chops make a great fast weeknight dinner. Try them with Spanish rice and corn.
Continue readingLatin Pork Chops
Serve these spicy pork chops with braised greens, any kind of roasted root vegetable, and/or steamed rice. The marinade can also be used on chicken, steak, or lamb chops, either as a marinade or as a sauce after the meat has been cooked.
Continue readingOrange-Marinated Pork
Sweet, salty, and tangy, this dish can be served with rice and any sautéed green, such as broccoli or kale.
Continue readingPork Chops with Rosemary, Garlic, and Fennel
Peppery and sweet, these are perfect for a cold fall or winter day. Serve them with roasted squash or sweet potatoes and steamed rice.
Continue readingSauteed Pork Chops with Vinegar and Bell Peppers
A delicious and very traditional Italian dish with slightly sweet and sour flavors.
Continue readingPork Chops with Apricot Mustard Sauce
A more sophisticated version of Dijon Pork Chops, but without much more work. Serve these with a watercress salad and mashed potatoes.
Continue readingDijon Pork Chops
This classic combination of pork, mustard, and apple is perfect for a quick weekday dinner. Serve the chops with applesauce, baked sweet potatoes, and a green salad.
Continue readingBrine for Pork
Once you’ve tasted a brined pork chop, you’ll never go back. If you do nothing else when you buy pork, whether tenderloin or bone-in, follow this recipe and freeze the chops in portions. This way, you’ll have succulent pork chops anytime.
Continue readingIrene Diller’s Brisket with Dried Fruit
Irene Diller is my friend Susan Benett’s mother. About 10 years ago, I had a New Year’s Day party and Susan offered to bring her mother’s brisket. I wasn’t a fan of brisket but accepted her offer. Susan’s version of her mother’s recipe included some Vietnamese chili garlic paste, which is not remotely traditional. Even though I was sure I wouldn’t like it, I tasted the brisket – and ate and ate and ate. I absolutely loved it. So even if this doesn’t sound like something you’d like, try it: you’ll like it.
Continue readingBeef Bourguignon
The bourguignon in Boeuf Bourguignon refers to Burgandy, the region of France where the dish originated. The original dish calls for tiny white onions but I have taken the liberty of substituting larger ones in order to reduce the amount of work: I don’t think you lose any texture or flavor as a result.
Continue readingCowboy Steak au Poivre
My nephews, Michael and Nadav Nirenberg, both beg for this dish. In fact, they convinced me that Nadav needed a supply of the rub to bring to college: he makes this in his dorm room!
Continue readingSteak with Cumin and Chipotle
This crackly rub works equally well on pork, chicken, and shrimp. Serve this with warm tortillas instead of bread, and your favorite salsa on the side.
Continue readingFlavored Butter for Steak
Make these butters ahead of time and keep a couple of logs in the fridge or freezer to slice as needed. I like to keep a selection on hand and place coins of them on a plate so that my guests can choose. They’re also good on chicken.
Continue readingShish Kebab
Grill some pitas or flatbread to serve alongside these succulent skewers.
Continue readingApricot Soy-Glazed Sirloin Steak Tips
A perfect combination of sweet, tart, spicy, and rich. Serve this with sweet potatoes.
Continue readingFlank Steaks with Bourbon, Balsamic, and Ginger
Flavors from the American South, Italy, and Asia make this mellow marinade something special. Serve the steak with jasmine rice and steamed asparagus or broccoli.
Continue readingFlank Steaks with Soy Sauce, Sherry, and Dijon Mustard
She probably doesn’t even remember giving me this recipe, but my pal Susan Orlean sent me on my first foray into cooking flank steak 25 years ago. This marinade is also great on chicken and pork.
Continue readingMexican-Spiced Flank Steak
Sweet and spicy, this is best served with rice and roasted sweet potatoes. The marinade is also good on chicken and pork.
Continue readingSpicy Mustard Flank Steaks
This robustly flavored steak is particularly tasty when grilled. I like it with corn on the cob and potato salad.
Continue readingFlank Steak with Citrus, Soy, and Garlic
This slightly Asian marinade is also great on chicken, salmon, and pork. The red pepper flakes can be eliminated or reduced for a milder flavor.
Continue readingMeat Loaf
This is comfort food at its best. Serve it with mashed potatoes (smooth or lumpy – it’s up to you) and a green salad. You can also shape the meat into patties and make burgers if your family prefers. Leftover meat loaf makes wonderful sandwiches; crumbled, it can be added to beef chili.
Continue readingBlackened Blue Burgers
Classic Cajun blackening spices coat these burgers stuffed with blue cheese. Of course you can eliminate the blue cheese or substitute smoked cheddar or Montrachet or another goat cheese.
Continue readingCurried Cheddar Burgers with Chutney
The marriage of cheddar and chutney may seem unlikely, but it’s truly delicious.
Continue readingBurgers with Goat Cheese and Herbes de Provence
Here’s a burger with a distinctly Mediterranean flair. Skip the usual soft bun and try this on a crusty French roll or tucked into a pita bread. Serve it with a salad of shredded romaine, scallions, and dill, or with very ripe sliced tomatoes drizzled with olive oil.
Continue readingBarbecue Burgers
Instead of slathering a burger with barbecue sauce, the sauce ingredients are added directly to the burger here. You can substitute ground pork, chicken, turkey, or a combination, for the beef. No need for ketchup with these burgers.
Continue readingSteak Tartare Burgers
This burger contains all the ingredients found in the traditional recipe for steak tartare – with all the flavor and none of the health risks of the classic dish of raw chopped meat. Serve them with Roasted Potatoes and/or a great big salad. Ketchup is okay, but I prefer a squeeze of lemon or lime juice over the burgers.
Continue readingBurgers au Poivre
This is a great burger for the pepper fanatic. Serve them with Roasted Potatoes, Maple-Glazed Baby Carrots, and/or a tomato or green salad with blue cheese.
Continue readingTraditional Meat Sauce
This is a very classic meat sauce for pasta, which I especially like and use mostly for lasagna. Don’t be tempted to shorten the cooking time – the long, slow simmer makes a difference. You can substitute ground turkey or almost any kind of sausage, removed from the casing. If you use spicy sausage, reduce the herbs and spices by half. I’ve always made big batches of this sauce, but until I discovered this huge 102-ounce can, resented the time I had to spend with the can opener. This is now a thing of the past.
Continue readingSpicy Turkey Burgers with Chipotle Chiles
I don’t know what I did before I discovered Chipotles in Adobo Sauce. Chipotles are smoked jalapeño peppers, and adobo is the herby, spicy, slightly vinegary tomato sauce they are packed in. They lend a wonderful warm and subtle-smoky heat to many dishes. Since I am always afraid of running out, I make sure to keep three or four cans of Chipotle in Adobo Sauce in my pantry. Once you open a can, transfer the chipotles and the sauce to a small glass jar and refrigerate for up to three months.
Continue readingTurkey Burgers with Indian Spices
A slightly exotic burger that’s delicious served with thickened yogurt instead of ketchup. Roasted potatoes are the perfect accompaniment.
Serves 4.
1¼ to 1½ pounds ground turkey (1 package)
4 garlic cloves, minced
2 tablespoons minced fresh gingerroot
Juice of 1 lime
1½ teaspoons ground cumin
1½ teaspoons black pepper
1½ teaspoons ground cinnamon
1½ teaspoons kosher salt
1 lime, quartered
1. Place the turkey, garlic, ginger, lime juice, cumin, pepper, and cinnamon in a bowl and mix to combine. Divide the mixture into 4 balls of equal size, form into patties, and flatten to about 1 inch thick.
2. Sprinkle the patties with salt.
3. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for about 30 seconds between additions. Cook until deeply browned, about 7-8 minutes on each side. Serve immediately, garnished with the lime quarters.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Todd’s Turkey Burgers
When Todd English and I wrote The Olives Table, we included a recipe called Spicy Low Fat Chicken Patty, essentially a burger made out of well -hopped chicken plus spices. Using ground turkey, which wasn’t so ubiquitous then, makes for far less fuss.
Serves 4.
1¼ to 1½ pounds ground turkey (1 package)
⅓ red onion, finely chopped
½ cup chopped fresh cilantro leaves
3 garlic cloves, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon Dijon mustard
1 to 1½ teaspoons Vietnamese chili garlic sauce
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 limes, quartered
1. Place the turkey, onion, cilantro, garlic, ginger, mustard, and chili sauce in a bowl and mix to combine. Divide the mixture into 4 balls of equal size, form into patties, and flatten to about 1 inch thick.Sprinkle with salt and pepper. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for about 30 seconds between additions. Cook until deeply browned, about 7-8 minutes on each side. Serve immediately, garnished with the lime quarters.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Turkey Burgers with Feta Cheese
My favorite cheeseburger has the cheese stuffed inside rather than melted on top. The first time I made a cheese-stuffed burger was in elementary school, when I had my first cookbook: I can’t remember the name but it was written by Snoopy, the beagle made famous by Charles Schultz in the Peanuts cartoon. Snoopy’s suggestion was to stuff the burger with cheddar cheese and chopped tomatoes. I remember eating lots of burgers that first year. This one has Greek-inspired flavors; I don’t think Snoopy would disapprove.
Continue readingLemon Sweet Potatoes
Honestly, I dreamed of these: sweet, tart, and oh-so-lemony, these are soooo good I could eat the whole thing myself.
Serves 8 to 10.
8 sweet potatoes, peeled, if desired, and cut in thick rounds
½ cup unsalted butter
1 cup sugar
1 cup water
1 teaspoon kosher salt
Grated zest and juice of 2 lemons
1. Preheat the oven to 400 degrees.
2. Place the sweet potatoes in a 9 x 13-inch baking pan. Place the butter, sugar, water, salt, and lemon zest and juice in a small saucepan and bring to a boil over high heat. Pour the sugar syrup over the sweet potatoes, cover with aluminum foil, and bake for 30 minutes.
3. Remove the foil and pour all the liquid into a bowl. Pour the liquid back over the sweet potatoes, return the pan to oven, and cook uncovered until the sweet potatoes are caramelized and bubbly, about 30 additional minutes.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Mashed Sweet Potatoes with Crunchy Pecan Topping
Sweet potatoes are one of my most beloved vegetables, and it practically makes me delirious that they are so good for you too. Rich in fiber and beta-carotene, sweet potatoes are high in both calcium and potassium.
The sweet potatoes can be prepared up to two days ahead, but don’t add the topping and bake them until prior to serving.
Serves 8 to 12.
8 sweet potatoes, cut in large dice
1⅓ cups pecans, finely chopped
1 cup light brown sugar, spread out on a plate and left overnight to dry
½ cup unsalted butter, at room temperature
¼ cup maple syrup
2 teaspoons kosher salt
½ to 1 teaspoon black pepper
1. Place the sweet potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender and all but 1 inch of the water has evaporated, about 20 minutes.
2. While the sweet potatoes are cooking, place the pecans and brown sugar in a small bowl and mix until well combined. Set aside.
3. Preheat the oven to 350 degrees.Transfer the sweet potatoes and remaining water to a food processor fitted with a steel blade, and process until smooth. Add the butter, maple syrup, salt, and pepper, and mix until combined. Transfer to a 9 x 12-inch baking pan, and top with the pecan and brown sugar mixture. Place in the oven and bake until golden brown, about 30 minutes.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Nancy’s Raw Cranberry Relish
Here’s a fresh alternative to traditional cranberry sauce. Make this one with a big bag of cranberries and use the other half to make either the recipe on the bag or Sydny’s Cranberry Chutney.
Yield: about 3½ to 4 cups.
4½ cups cranberries
2 oranges, peeled and diced
2 red apples, diced
½ cup sugar
1. Place everything in the bowl of a food processor fitted with a steel blade, and pulse until finely chopped.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Sydny’s Cranberry Chutney
This chutney is great for Thanksgiving but it’s also good on a Turkey Burger, as an accompaniment to Roasted Chicken, as a spread for turkey or chicken sandwiches, or even mixed into cream cheese for a dip.
Yield: about 2 cups.
1 12-ounce bag cranberries (3 cups)
¼ cup orange juice
1 to 2 jalapeño or chipotle chiles, minced
½ cup light brown sugar
½ teaspoon kosher salt
Grated zest of 1 lime
Grated zest of 1 orange
¾ cup lightly toasted pecans or walnuts, coarsely chopped
1. Place the cranberries, orange juice, chiles, and brown sugar in a small saucepan and cook over medium-high heat until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside and cool.
2. Stir in the salt, lime and orange zests, and nuts. Serve immediately, or cover and refrigerate for up to 2 weeks.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Cornbread Stuffing
Stuffing for your Thanksgiving Turkey.
Yield: about 10 cups.
2 leeks
2 teaspoons olive or unsalted butter
4 celery stalks, diced
3 Granny Smith apples, peeled, if desired, and diced
7 to 8 cups crumbled day-old corn bread, store-bought, or homemade
1 cup chopped walnuts, pecans, or hazlenuts
3 tablespoons chopped fresh Italian flat-leaf parsley leaves
3 tablespoons chopped fresh sage leaves or 1 tablespoon dried sage
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
1 teaspoon kosher salt
¼ cup dry vermouth
2 large eggs
½ to 1 cup chicken stock
1. Trim the roots off the leeks and remove all but 2 inches of the green part. Dice the remaining portion and wash in several changes of hot water, being sure to get rid of any sand; drain well in a colander.
2. Preheat the oven to 350 degrees. Lightly butter a 9 x 13-inch pan.
3. Place a large skillet over low heat and when it is hot, add the oil. Add the leeks, celery, and apples, and cook until tender, about 15 to 20 minutes.
4. Add all the remaining ingredients and toss to mix. Place the stuffing in the prepared pan and transfer it to the oven. Cook until golden brown, about 35 minutes.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Pan Gravy for Thanksgiving Turkey
This is the best gravy in the entire world. It is on the thin side, so if you absolutely must have thick gravy, add a little more flour, but know that it will muddy the great flavor. Start the gravy when the bird goes in the oven.
1 tablespoon olive or canola oil
Turkey giblets, neck, and tail piece
1 Spanish onion, unpeeled, chopped
9 cups turkey or chicken stock, or 6 cups canned low-sodium chicken broth plus 3 cups water
2 thyme sprigs
8 parsley stems
⅓ cup unsalted butter
¼ cup plus 2 tablespoons all-purpose flour
1½ cups dry white wine
Kosher salt and black pepper
1. Place a large heavy-bottomed skillet over medium-high heat and when it is hot, add the oil. Add the turkey giblets, neck, and tail, and cook until golden brown, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Lower the heat to low, cover, and cook until the turkey parts and the onion release their juices, about 20 minutes. Raise the heat to high, add the stock and herbs, and bring to a boil. Lower the heat to low and simmer, uncovered, skimming any scum that may rise to the surface until the broth is rich and flavorful, about 30 minutes.
2. Pour the broth through a strainer into a bowl. Discard all the solids except the heart and gizzard. You should have about 7-8 cups liquid. When it is cool enough to handle, remove the gristle from the gizzard; then dice the heart and gizzard.
3. Transfer the broth to a medium-size saucepan and bring just to a boil over medium heat. Place the butter in a large heavy-bottomed saucepan over medium-low heat and when it is melted, very slowly whisk in the flour to make a roux. Cook slowly, stirring constantly, until it is nut brown and fragrant, about 10 minutes. Vigorously whisk all but 1 cup of the hot broth into the roux. Raise the heat to medium-high and bring to a boil. Then lower the heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes. Set aside until the turkey is done.
4. While the turkey is resting, spoon out and discard as much fat as possible from the roasting pan, leaving behind the caramelized herbs and vegetables. Place the roasting pan over two burners at medium-high heat (if the drippings are not dark brown, cook, and stirring constantly, until they caramelize.
5. Return the gravy to simmer over medium heat. Add the wine to the roasting pan and scrape up the browned bits clinging to the bottom; boil until reduced by half, about 5 minutes. Add the remaining 1 cup broth to the roasting pan, and then strain this mixture into the gravy, pressing the solids in the strainer to extract as much liquid as possible. Stir in the diced giblets and return to simmer. Add salt and pepper to taste. Use immediately, or cover and refrigerate for up to 2 days, or freeze up to 2 months.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
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