Holiday Dinners with Bradley Ogden: 150 Festive Recipes for Bringing Family and Friends Together
Format: PDF / Kindle (mobi) / ePub
With Ogden’s focus on responsible cooking, he includes information on buying sustainable local ingredients, and a glossary of terms.
sliced (about 3 cups) 2 cups shucked oysters, liquor reserved 1 cup heavy cream 11⁄4 teaspoons kosher salt 1 ⁄2 teaspoon freshly ground black pepper 1 medium yellow onion, chopped (about 1 cup) 2 pounds whole chestnuts, roasted, peeled, and roughly chopped (about 4 cups) (see note on page 58) 1 ⁄4 cup chopped fresh dill 1 ⁄4 teaspoon ground nutmeg 1 ⁄4 teaspoon cayenne pepper 1 cup grated Parmesan cheese ADJUST AN OVEN RACK TO THE MIDDLE POSITION and heat the oven to 450°F. Grease a medium
a Pinot Noir is most versatile and will work perfectly with your holiday dishes. Since it is a light wine with savory, earthy notes, it complements many foods; its underlying acidity works well with a wide range of flavors. Pinot Noir pairs well with meats, poultry, and even fish. A Pinot Grigio is the best option for a white wine. It has great fruity crispness that cleanses the palate for a wide variety of foods and flavors. Keep several bottles chilled for your gathering. Sparkling wine
warm potato through a sieve, using the back of a spoon. In a food processor, combine the egg, egg yolk, basil, parsley, and chives; blend until smooth. Fold the egg mixture into the potato. Add the cheese and season with salt and pepper to taste. Gradually add the flour into the potato mixture, a little at a time. Gently fold the mixture with a rubber spatula after each addition of flour until you have a smooth dough firm enough to roll; do not overmix. Turn the dough out onto a lightly floured
Set aside. In a 2-quart saucepan, over medium heat, combine 1 cup of water, milk, butter, jalapeño, 1 teaspoon of salt, and pepper; bring to a simmer. Slowly add the cornmeal, stirring vigorously with a whisk, making sure no lumps form. Cook, stirring occasionally, until the mixture is very thick, about 2 minutes. Slowly stir in the buttermilk until blended; remove from the heat. Let the mixture cool for 10 minutes. Mix in the egg yolks, one at a time, until incorporated. Fold in the artichokes
(page 140). MAKES 4 SERVINGS 4 cups cauliflower florets 2 tablespoons olive oil 2 tablespoons unsalted butter, melted 1 teaspoon kosher salt 1 ⁄2 teaspoon freshly ground black pepper 1 cup vegetable stock (page 193) ADJUST AN OVEN RACK TO THE MIDDLE POSITION and heat the oven to 400°F. In a large ovenproof skillet toss the cauliflower, oil, butter, salt, pepper, and stock. Roast, stirring occasionally, until the cauliflower is tender and slightly golden, about 20 minutes. Serve. ROASTED