Holiday Dinners with Bradley Ogden: 150 Festive Recipes for Bringing Family and Friends Together

Holiday Dinners with Bradley Ogden: 150 Festive Recipes for Bringing Family and Friends Together

Bradley Ogden

Language: English

Pages: 280

ISBN: 0762439157

Format: PDF / Kindle (mobi) / ePub


Award-winning chef Bradley Ogden presents his first cookbook in over a decade. Holiday Dinners with Bradley Ogden includes 150 cherished recipes for a range of winter holidays—Thanksgiving, Christmas, and New Year’s—in one easy-to-use and delicious guide for making the most memorable meals for the most special occasions. With preparation schedules, sample menus, and instructive sidebars, Chef Ogden takes the guesswork out of holiday preparation so that you can spend more time with the family and less time in the kitchen.

With Ogden’s focus on responsible cooking, he includes information on buying sustainable local ingredients, and a glossary of terms.

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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

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