Notes about Recipes in this book

• Rich and silky turkey gravy

  • lorloff on December 01, 2019

    I took the technique from this recipe for the roux and the Madeira. The base recipe I used for the gravy was David Tanin, Wild Mushroom Gravy Food and Wine Nov 2012 p 166. I used for the stock Anthony Bourdain’s roasted turkey stock. I made this with Chanterelles which added a savory depth that was delicious. I used 1 oz of dried porcini mushrooms, added 4 cloves chopped garlic and two heads of roasted garlic that I roasted with the stock. Used the technique for making the roux from Bon Appetite’s Nov 2011 issue page 34 Rich and Silky Turkey Gravy and used turkey fat that I skimmed from the top of the stock as the fat for the roux. I added 2 T Madeira and used fresh thyme, sage and tarragon as the herbs. Added the pan drippings which I defatted from making the roast turkey stock which allowed me to make this in advance of roasting the turkey.

• Potato, sausage, and spinach breakfast casserole

  • twoyolks on January 01, 2019

    I made a half recipe and served it on Christmas morning. I cooked the potato pancake in a skillet, then moved it to a pie pan, and prepared the rest of the casserole there. I baked it fully the night before and then reheated it the next morning in the oven for about 40 minutes. I cut the sausage into pieces instead of using whole links. Overall, I thought the flavor was nice and it worked well together. In the future, I would sautee the spinach in butter before adding it to the casserole as it was just a bit too earthy.

• Kabocha purée with ginger

  • adrienneyoung on March 05, 2017

    Very good, but shockingly rich. Might be really good as a stuffing for raviolis.

• Glazed hakurei turnips

  • hillsboroks on May 02, 2020

    While the little white turnips are amazing the greens are the true stars of this dish. You need to use the greens as soon as possible after harvest or purchase as they do not hold long. I cut them off and put them in a pitcher of cold water to keep them for a day or so. They are so sweet and tender when cooked that we totally fell in love with them.

• Pecan, bourbon, and butterscotch bread pudding

  • vevje on December 31, 2011

    favorite Christmas 2011

• Kale and Brussels sprout salad

  • peaceoutdesign on May 12, 2014

    My go-to salad to bring to a party. I have made this without brussels sprouts, with pecans, and with all different kinds of cheese and it is still great. I always massage the kale before adding the Brussels and dressing.

  • GiselleMarie on August 02, 2019

    This was very good but I’m still looking for the kale salad that is so delicious that I won’t keep trying new recipes.

• Do-ahead turkey stock

  • zorra on January 13, 2016

    Making this stock with roasted wings ahead of time alleviates the last minute crush to prepare the gravy & promptly get the turkey & all the fixings to the table.