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 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.

How-To: Brine Your Thanksgiving Turkey

Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

(Makes enough for one 17-20 pound turkey)

Ingredients:
7 quarts water
Farm & Larder brine mix
1 bottle dry white wine
2 medium onions, thinly sliced
6 garlic cloves
1 bouquet garni (a bundle of herbs, such as this week’s thyme, rosemary and sage)

Tools:
5-gallon brining container (tub, stockpot, or bucket)
Large brining bag (included in your brining kit)

Method:
1. One day before roasting the turkey, bring 1 quart water and the brine mixture to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.

2. To minimize cleanup, line a 5-gallon container with the brining bag. Place turkey in the bag and add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag tightly; if turkey is not fully submerged, weight it down with a plate. Refrigerate for 24 hours, flipping turkey once. (If there isn’t room in your refrigerator, place the turkey inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees).

3. Remove turkey from brine one hour before roasting, and pat it dry inside and out. Let stand for up to an hour before roasting it to your preferred recipe’s specifications.

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Holiday Gatherings Recipes

It’s almost turkey time! And as families, friends and loved ones come together at the table, this week’s box is filled with farm-fresh provisions to make all your holiday entertaining a breeze—everything from our signature turkey brining kit and a wealth of produce like squash, carrots and onions to prep for the big meal to a selection of ingredients like farm-fresh eggs, Skagit River Ranch sausages, Tunawerth cream cheese and cinnamon-raisin bread to whip up a warm and cozy breakfast. Also included: Fragrant herbs, beautiful greens, and a delicious versatile Hot Chocolate from Reims. Here’s to great gatherings!

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Radicchio Salad with Fennel & Blood Orange
This crisp, citrus-kissed salad is just beautiful.

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for the holidays and beyond.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.

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.

Homemade Pumpkin Purée

Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Ingredients:
1 (4-6 pound) Sugar pie pumpkin, rinsed and dried
Sea salt

Method:
1. Heat the oven to 400°.

2. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop, cutting the fibers with kitchen shears if necessary. Reserve seeds for another use.

3. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

4. Remove the pan to a rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

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