Celebrate family and friends this holiday with our special twist on everyone's faves
Happy holidays to you!
As the weather cools, thousands of years of traditions start to kick into gear for people all around the world. It's a season to be generous, accepting, joyous, and grateful.
And for me, it's a season to re-think everything I cook, because it's a season for surprises.
With great love for people, my family, my friends, I put together a table to inspire them to pay that love forward. Whether you believe in higher powers or not, I know that food, companionship, and an attitude of gratitude are plenty to impart a little mystery and grace into your holidays.
Now, let's dig into some recipes that impart a little mystery and grace to your table.
If I were to tell you we're fixing turkey, rice, potatoes, salad, and green beans with mushrooms, you'd probably say, "Oh, that sounds familiar. Yes, that's comforting."
Well, hold onto your camel.
I'm taking us on a holiday caravan.
Potatoes with thyme
- 4 lb. (2 kg) Yukon Gold potatoes
- 8 T (1 stick) unsalted butter, melted
- 1 T well-chopped fresh thyme
- 1 T kosher salt
- Preheat an oven to 375F
- Using a sharp knife or a mandoline, thinly slice the potatoes. I use a mandoline because it’s so fast — but use it safely, please
- Brush the bottom of a EuroCAST skillet with 2 T of the melted butter — not because we’re focused on keeping anything from sticking but because butter underneath and on top of the dish creates a consistent, buttery flavor
- Arrange the potato slices vertically pushed over and splayed into a circular pattern until the skillet is filled completely (to keep the potatoes from slipping while roasting)
- Pour the remaining 6 T melted butter over the potatoes and sprinkle with thyme and salt
- Remove the skillet handle
- Roast until the top edges of the potatoes are crispy, about 1 hour. Let stand for 10 minutes before serving — no need to replace the handle, since you can serve the beautiful EuroCAST skillet on the table as is
Pro tip: Soften your butter and incorporate some garlic confit into it with the back of a fork (garlic confit recipe available on a past edition of Recipe of the Week).
Braised turkey thighs and rice
- 3 cups apple cider
- 1 cup water
- 2 cinnamon sticks
- 2 star anise
- 1/2 head of garlic
- 1 onion split
- 2-3 organic heritage turkey thighs
- Combine and gently braise the turkey thighs 35-40 minutes until juices turn clear
- Remove thighs and let stock come to room temperature
- Pour stock through a fine sieve; it should yield about 3 cups
Reserve for the stock for your wild rice. Store both overnight in refrigerator if using another day.
You can do the rice anytime. After you've cooked it, a great finish is using pan juices from the drumsticks. The drumsticks get roasted in a grill pan or sauté pan, leaving the most wonderful little bits on the bottom (the fancy-sounding French word, fond, is the formal name, but frankly it just means "the bottom." I love the French. They mostly keep it real, simple, and old-school).
- 1 medium onion minced
- 2 cups wild rice or short grain brown rice (pictured here: organic short grain and wild rices)
- If you're using the strained stock from above (and you should!), have 3 cups of it handy
- 1 green apple, 1 red apple (the sweet, envy red is a favorite)
- Lemon zest from 1 lemon
- Italian, flat-leaf parsley, coarsely chopped
- Sauté onion and rice in 4 T unsalted butter over medium heat until fragrant, about 3 minutes.
- Add cleaned stock plus 1 cup water
- Bring to a boil, then reduce to low and cover with lid
- Cook 40 minutes until less than al dente (still a bit hard to the tooth)
- Taste for seasoning (it may need a touch of salt)
- Mince 1 medium red onion
- Roughly chop 1 green apple and 1 envy red apple
- Toss with zest and juice of 1 lemon
- Season well with salt and black pepper
- Mix with hot rice
- Let come to room temperature
- Deglaze the rendered turkey juices from skillet and mix with rice
- Top with parsley (or, if you're feeling the rodeo, find a good parsley pesto recipe)
Bites, Bread, and Bliss
Before, during, and after a meal, nothing beats little surprises. Appetizers to amuse the palate, served with an aperitif. A lovely way to start the celebration.
And don’t forget the Magical Family Mood Alterer, the dinner roll. Save time by grabbing a few packages of frozen rolls. Let them thaw completely (they'll rise a bit) then give them a nice little herby shower. Brush each top top with oil. Scatter with sesame seeds, sea salt and fresh thyme leaves before letting them rise one more time. When the turkey thighs are out, pop these darlings in.
Turkey drumsticks are fun and beautiful if you make a couple of small adjustments. I start with a simple herby specialty poultry rub (details to come, stay tuned!). It combines all the nuances of a traditional Thanksgiving poultry rub but with a mysterious fragrant note.
It does you no good if I say, "Use this magic powder, which you can't get anywhere," so rub your own magic lantern for a personal spin on the basics: dried sage, marjoram, dried thyme, garlic powder, onion powder, salt and black pepper. And stay tuned to Recipe of the Week; we'll share our secret potions to all of you at the right time.
- Rub turkey drumsticks generously with olive oil
- Sprinkle two tablespoons of dry rub over the tops of the drumsticks
- Toss with hands to coat
- Roast in your EuroCAST Dutch oven, grill pan (with handle removed), or the bottom of our amazing double roaster, at 400F until juices run clear when pricked with a knife (about 25-35 minutes)
Deglaze the pan with 1 cup chicken stock, or 1 glass dry white wine. This lets you capture those nice little fond bits and some juice into a small bowl. You can use this to pour over the rice. (See above.) Stir with the back of a wooden spoon and reduce by 1/2.
Turkey thigh finish
If you want to have more turkey on the table, you can combine the thighs you braised with the drumsticks have finished (see above). Since the thighs are already cooked through in the braising process, the goal here is to give them a nice browning using maple syrup (which caramelizes quickly to impart that brown color).
- Remove the drumsticks from the previous recipe to a platter if you’ve just finished cooking them.
- To the same skillet or double roaster in which you made the drumsticks, add the cooked thighs
- Drizzle 1/4 cup maple syrup over the thighs
- Place the EuroCAST pan in the oven
- Roast at 400F for 4-6 minutes (you’re just browning the skin, the meat is cooked through so watch carefully!)
- When they're just done to please your eye, remove them and lay them into the same platter as the drumsticks.
Roasted beet and ruby red GRAPEFRUIT salad
This salad is gorgeous with micro-greens, goat cheese, and smoky paprika pumpkin seeds (pepitas).
- Peel and remove tops of beets, halving the larger beets into quarters
- In your EuroCAST skillet or larger grill pan, toss beets with olive oil and kosher salt
- Cover with foil
- Roast at 300F for 1 hour
- Section three ruby red grapefruit
- Reserve juice in a bowl.
FOR THE SALAD: Smoky paprika pepitas
The next step in this salad is to make the pepitas. Make more than you’ll need for the salad because they’re dope.
In a medium hot EuroCAST skillet:
- Heat 2 T olive oil, add 1 cup pepitas and toss gently to coat and warm through (watch them carefully during browning since they’ll burn quickly once headed in that direction)
- Remove with a slotted spoon to a bowl, and then quickly coat with:
- 1-1/2 tsp smoky paprika
- 1/4 tsp Harissa powder
- 1/2 tsp kosher salt
- Gently toss 1/2 of the beets with grapefruit sections with 2 T olive oil
- Add a pinch of salt
- Spoon onto plate
- Top with 1/2 cup or more crumbled goats cheese (use plain cheese, no herbs)
- Gently toss remaining beets and grapefruit with 1 cup micro-greens.
- Add to plate
- Decorate with 1/2 of your stash of smoky pepitas -- or more -- and edible flowers
- 4 T grapefruit juice
- 1/4 cup olive oil
- Pinch salt
- Pinch white sugar
Shake to blend and test for seasoning.
Two mushroom sauté with green beans -- and an extra bang
- 2 containers sliced crimini mushrooms
- 2 handfuls of oyster, lobster, or other favorite mushrooms (I will call these the “showgirl” mushrooms)
- 1 pound green beans, trimmed, blanched, and chilled.
- 1/2 cup tahini paste
- 1/2 cup pomegranate molasses
- Sliced jalepeno or serrano peppers
- Sauté crimini mushrooms gently in 2 tablespoons olive oil; salt
- Add 2 T unsalted butter and continue to slowly sauté until they are quite soft and fragrant, about 5 minutes
- Toss blanched green beans with sautéed crimini
- Taste for seasoning
- Set side
- Gently sauté remaining showgirl mushrooms with 2 T unsalted butter until soft and fragrant, about 7 minutes over low heat
- Optionally, add 1/4 of very thinly sliced serrano pepper at the last minute to heat through
To assemble the green bean dish for the platter
- On serving platter, pour tahini paste
- Top with crimini mushrooms and green beans
- Top with showgirl mushrooms
- Drizzle generously with pomegranate molasses
For dessert, give your in-laws (or outlaws) the gift of showing up with spectacular pies. They’ll feel part of the festivities, and who doesn’t love pie.
Just make sure whoever’s bringing the pie also knows to bring the whipping cream!
Here is some inspiration for them, pulled from past editions of this newsletter and from our EuroCAST Cookware Instagram stream. A perfect finish.
PICK YOUR SPECIAL PRICE HERE
For a limited time, you can choose one (or both!) of our most coveted pieces at a special price. Free shipping is included as well. Just set up your account to let us know where to ship them and to activate your ability to use EuroCAST special coupons.
If you want both, just order them separately and apply the coupon code for each pan. This way, you can take advantage of both coupons!
Offer expires December 1, 2017.