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 Huckleberry Gold potatoes, or any other fingerling variety, 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, weigh 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.
Whipped Sweet Potatoes with Brown Butter and Sage
This velvety, flavorful side complements any fall feast, whether it’s roasted chicken or pork. The brown butter adds a rich nuttiness, while the sage gives it a cozy, autumn vibe.
Ingredients:
3 large sweet potatoes (about 2 pounds), peeled and cubed
4 tablespoons unsalted butter
6 fresh sage leaves
½ cup heavy cream (or milk for a lighter version)
2 tablespoons maple syrup
½ teaspoon ground cinnamon
Sea salt and fresh ground pepper, to taste
Method:
1. Place the cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil. Cook for about 15 minutes, or until the potatoes are fork-tender. Drain well.
2. In a small saucepan, melt the butter over medium heat. Add the sage leaves and swirl the pan occasionally until the butter begins to turn golden brown and smells nutty (about 4-5 minutes). Remove from heat and set aside. Discard the crispy sage leaves (or keep them as a garnish).
3. In a large bowl, use a hand mixer or potato masher to whip the drained sweet potatoes until smooth. Slowly add the heavy cream, maple syrup, and cinnamon (if using) while continuing to whip until light and fluffy.
4. Drizzle the brown butter into the whipped potatoes and mix until well combined. Add salt and pepper to taste.
5. Transfer to a serving dish, drizzle with any extra brown butter, and garnish with the crispy sage leaves if desired.
Holiday Gatherings Recipes
It’s almost turkey time! And as families, friends and loved ones gather around the table, this week’s box is filled with farm-fresh provisions to help make your holiday entertaining a breeze—everything from our signature turkey brining kit and tart cranberries to a wealth of produce like winter squash, Yukon Gold potatoes, baby beets, leeks and carrots to utilize in classic side dishes for the big meal. Also included: Challah bread, farm-fresh eggs, gorgeous salad greens and fragrant herbs. Here’s to a happy holiday—and satisfied stomachs, too!
Here are a few recipe ideas for the week:
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.
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!
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.
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.
Parmesan-Crusted Winter Squash
This versatile recipe works with pretty much any type of squash—like Autumn Frost, Butternut, Acorn or Delicata.
Homemade Cranberry Sauce
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.
