Brussels Sprouts with Chestnuts & Bacon

A great holiday side!

Ingredients:
3 pounds Brussels sprouts, trimmed of any tough core ends and halved lengthwise
6 slices thick-cut bacon
4 tablespoons unsalted butter
20-25 whole fresh chestnuts
½ cup turkey or chicken stock
Sea salt and fresh ground pepper

Method:
1. To prep the chestnuts, cut a slit in the shell of each chestnut with a serrated knife. Roast the chestnuts in a cast iron skillet in a 400° oven for 20 minutes or until tender. Peel them as soon as they are cool enough to handle. If you have difficulty peeling them, reheat them for 5 minutes to further loosen their skins.

2. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and cook until just tender, about 7 minutes. Drain well.

3. Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the Brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the turkey or chicken stock, simmer until heated through and serve.

Rustic Challah Bread, Mushroom & Herb Dressing

Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Ingredients:
1 large loaf challah (about 1 pound)
8 tablespoons (1 stick) unsalted butter, plus more for buttering baking dishes
2 cups yellow onion, diced (from 2 medium onions)
2 cups celery, diced
2 cups wild mushrooms, such as Matsutake, diced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh sage
1½ teaspoons salt
1 teaspoon fresh ground black pepper
3 cups chicken, turkey or vegetable broth

Method:
1. Preheat the oven to 300° and set an oven rack in the middle position. Butter a 9-by-13-inch baking dish.

2. Cut the challah into 1-inch cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside. Increase the oven temperature to 350°.

3. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.

4. In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).

5. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.

Potatoes à la Robuchon

Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Ingredients:
2½ pounds Yukon Gold potatoes or fingerling potatoes, all of a similar size
1 pound unsalted butter, cold, cut into small cubes
¼ cup milk
Sea salt, to taste

Method:
1. Place unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.

2. Turn potatoes through a food mill on the finest setting, back into the cooking pot. Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.

3. Stir in warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. Season with salt. Transfer to a serving dish and smooth the top of the potatoes with the back of a spoon or an offset spatula.

Blood Orange, Radicchio & Fennel Salad with Citronette

A light, bright and refreshing addition to your Thanksgiving menu!

Ingredients:
4 large handfuls of salad greens
1 cup coarsely-chopped radicchio
2 blood oranges, sliced into segments
1 bulb fennel, quartered, cored and sliced into super thin strips (reserve fennel fronds)
⅓ cup goat cheese, crumbled
3 tablespoons sliced almonds
F&L Citronette
Fresh ground pepper

Method:
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.

2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, sliced fennel, goat cheese and warm almonds. Chop a few fennel fronds and add as well.

3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season to taste with fresh ground pepper.

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