4 tablespoons olive oil
salt & pepper to taste
4 cups chicken stock
11⁄
2 cup heavy cream
a little olive oil
4 slices of toast cut out with a start shaped cookie cutter
1. Preheat oven to 375ºF.
2. Place cauliflower, onion, and leek
in an ovenproof dish and drizzle with olive oil.
3. Sprinkle with
a little salt and pepper.
4. Bake until soft, about 15 minutes.
5. Place in a blender with the stock.
6. Blend until you have
a smooth soup.
7. Pour into a saucepan and add the cream.
8. Bring the mixture to a boil and let the soup simmer for 10
minutes. If it is too thick just add some more stock.
9. Season
with salt and pepper.
*Serve with the star toast, a olive oil drizzle, and some
cracked pepper.
Sage Stuffing
Serves 4
6 tablespoon butter
1 onion, finely chopped
2 celery stalks, finely chopped
1 brioche bread, cubed
1⁄
2 cup walnuts, chopped
8 sage leafs, chopped
1 cup chicken stock
1 egg
salt & pepper to taste
1. Preheat oven to 375ºF.
2. Melt the butter in a large pan and
sauté the onion and celery until they are soft.
3. Place bread,
walnuts, and sage in a large bowl and pour in the onions and
celery.
4. Mix well.
5. Beat stock, egg, salt, and pepper and
pour over the bread.
6. Mix well and place in an ovenproof
dish.
7. Bake until golden, about 20 minutes.
*Serve hot or cold.
Balsamic Baked Potatoes
Serves 4
20 fingerling potatoes, cut in half
6 shallots, peeled and cut in half
2 or 3 stalks rosemary
4 tablespoons olive oil
2 tablespoons balsamic
salt & pepper to taste
1. Preheat oven to 375ºF.
2. Place potatoes, shallots, and
rosemary in a roasting pan and add olive oil, balsamic, salt,
and pepper.
3. Mix well and roast until golden and soft, about
20 minutes.
Cherry & Orange Compote
1 bag frozen cherries
1 cup dried cranberries
zest of 1 orange
juice of 1 orange
1 cinnamon stick
4 tablespoons sugar
2 tablespoons Cointreau
1. Place all the ingredients in a saucepan and bring to a boil.
2. Let it simmer for 10 minutes.
*Cool and serve.
Spice-Roasted Turkey
Serves 8
1 teaspoon black pepper
1 teaspoon sichuan pepper
1 teaspoon coriander seeds
4 teaspoons maldon salt
1 tablespoon grated ginger
1 tablespoon grated garlic
6 tablespoons butter
1 large organic turkey, about 10 lb
olive oil
salt & pepper to taste
2 cups chicken broth
2 cups white wine
1. Preheat oven to 400ºF.
2. Toast the dry spices in a dry
pan and crush them in a mortar with salt, ginger, garlic, and
butter.
3. Prepare the turkey, fill it with stuffing, and tie the
legs together with kitchen twine.
4. Place the spice butter
underneath turkey breast skin.
5. Rub the whole bird with
olive oil, salt, and pepper.
6. Place the turkey in a roasting pan
with chicken broth and white wine.
7. Roast for 30 minutes,
take out, and baste. Lower the heat to 325ºF and roast for
another 3 hours.
8. Baste every 30 minutes. The breast
should be 165ºF when cooked. Let stand 30 minutes before
cutting.
9. Pour the cooking juices into a saucepan and
simmer until you have a nice thick sauce.
10. Season with salt
and pepper.
*Serve with the bird.
