A good chef never gives away secret recipes, but a great chef is generous enough to share them! Check out some standout Thanksgiving ideas from Hamptons-based food wizards to help you cook up the yummiest of dinners this year.
Recipe: Chanterelle & Crab Pappardelle
By: Executive Chef Nick Vogel, Baron's Cove
Toast .5oz of panko in a sauté pan with EVOO and a tablespoon of butter. Once it starts to turn color, mix in chopped rosemary and lemon zest. Set aside and cool. Bring 3 quarts of water to a boil with 2 tablespoons of kosher salt. In a large sauté pan, add 1oz EVOO on medium heat. Add mushrooms once caramelized. Season to taste with salt. Add garlic & rosemary to the pan with mushrooms. Add pasta to boiling water and set timer (for fresh pasta 2-3 minutes, for dry follow package instruction). Add crab tomalley & vegetable stock to your pan, and reduce on high heat. Add 1 tablespoon of butter. Once pasta is finished cooking, add to your pan with a little bit of pasta water and add crab meat. Toss thoroughly over medium heat until sauce is reduced and covers pasta completely. Plate pasta and garnish with breadcrumbs, parsley and good quality finishing olive oil.
Recipe: Turkey Cranberry Smørrebrød
By: Sybille van Kempen with chef Licia Kassim Householder, Loaves and Fishes
To make coriander lime sauce, place all the ingredients except the peanut oil into a food processor. Process for a few seconds. With the motor running, add the peanut oil in a thin stream. If the sauce is too thick, add a bit more lime juice. Spread a layer of coriander lime sauce on each slice of bread. Top each with 2 slices of turkey and a generous dollop of Cranberry Orange Relish. Garnish with the fresh greens.
Recipe: Apple Crisp
By: Tbar Southampton
Cinnamon Streusel Topping:
Peel and core the apples, cut into ½ inch chunks, and toss with the remaining ingredients. Refrigerate overnight. To make the streusel, cut the chilled butter into small cubes and combine with the remaining ingredients. To make the caramel sauce, combine the sugar and corn syrup in a heavy-bottomed saucepan and cook over medium heat until dark golden caramel. Remove from the heat and whisk in the butter and cream, then whisk in the crème Fraiche. Preheat the oven to 375ºF. Generously fill a baking dish with the apple filling, it should be slightly mounded. Then liberally sprinkle the streusel on top. Cover with aluminum foil and bake until the apples are tender; about 45 minutes, then remove the foil and continue baking until the topping is golden brown and crisp. Remove from the oven and allow to cool a bit. Serve with vanilla ice cream and caramel sauce.
Recipe: Sweet Potato and Ginger Soup
By: Chef Arie, Bistro Ete
Heat a stick of butter in a 3-gallon pot. Saute potatoes until soft (no color). Stir and slowly add saute apples. Add apple cider, water, garlic and onions. Reduce liquid by ¼. Grate in ginger. Puree and blend. Add honey, salt, and pepper to taste.
Photography by: Bistro Ete, Conor Harrigan, Courtesy of Baron's Cove, courtesy of Lawlor Media Group inc