Cook Together #28 // Recipes: Healthy Holidays

As Thanksgiving is quickly approaching it becomes even more important to remember to eat your veggies and to stay away from getting 3rds of that turkey. So make to make your veggies the highlight of the meal don’t forget to use lemon juice instead of more butter and salt. Lemon juice can really help to round out flavors and give that little kick that they need without having to go on a cleanse after the holidays.

Menu 28

Roasted Chicken

Seared squash with aillade

Kale Salad

Mushrooms and Green beans

Apple Pie

Smoked whole Chicken Hot smoked over wood fire grill

1 2lb Chicken

1/3 cup salt

TT pepper

2 Tbs olive oil

2 clove garlic

4 lb

¼ lb butter

5 sprigs Thyme

  1. Wash chicken with salt and room temp running water, toughly scrubbing, pat dry
  2. generously massage the bird with olive oil
  3. Using a 1 Tbs salt per pound, season the dry bird evenly distributing the salt ensuring to get the crevice and inside of the bird as well
  4. Allow the bird to sit on a sheet tray for 2 to 3 days, liquid may dip off the bird, be prepared to change out sheet trays and drain
  5. To Prepare start a small fire in your weber grill, allow the chorale to get red hot, set some wood, oak or cherry are my favorite, in the fire
  6. set your bird in on the grill and put the lid on, close all vents and allow to smoke for 40 minutes, the grill temp should never reach above 170
  7. After the first 40 minutes flip the bird and roast for another 20 minutes SET A TIMER and check, you should reach 157-160 temperature USE A THERMOMETER, cook more as needed
  8. Allow bird to rest for another 15 minutes and check temp, should be 163-168 cook more if needed
  9. Once bird is properly rested carve and plate, reserve carcass for stock

Kale Salad

3 bunches kale

3 lemons

1 cup olive oil

Salt

2 tbs mustard

  1. Wash and trim kale, remove the stem and cut into fine ribbons
  2. Marinate the kale with the olive oil salt and mustard
  3. Season with salt and serve

Seared Squash with Aillade

4 each Delicata squash

1 lb hazelnuts

1 each onion

1 clove garlic

1 cup olive oil

¼ cup sherry vinegar

  1. Cut the squash into ½ inch rings and remove the seeds form the center
  2. In a hot pan with a small amount of oil in the bottom sear the squash until it is brown on both sides
  3. Roast the nuts and the clove of garlic in a 325-degree oven for 30 minutes or until brown and puree
  4. In a separate pan caramelize the chopped onions and add to the nuts with extra salt the remaining olive oil, sherry vinegar and a pinch of honey- add more oil as necessary and this is your aillade
  5. Place the cooked squash on a platter and top with the aillade
  6. Serve hot

Mushrooms with Green beans

2 lb green beans

1 lb chanterelle mushrooms

1 each onion

1 clove garlic

1 cup vermouth

¼ cup olive oil

Salt

Lemon juice

  1. Clean and trim the bottoms of the mushrooms
  2. Trim the tops of the green beans
  3. In a hot pan combine the green beans and the oil, cook till lightly brown and remove form heat, lightly season
  4. Cook the mushrooms in the same pan until golden brown, deglaze with vermouth and cook until the vermouth had evaporated
  5. Season with salt and toss with the cooked green beans
  6. Serve hot, add ricotta or parmesan if desired

Apple Pie

4 apples

2 sticks cold butter (½ lb)

2 cups flour

½ cup cold water

Salt

  1. Cut the butter into cubes and combine with flour and smash butter into chips
  2. Do not allow the butter to get warm, keep it cold!
  3. Once the butter is “chipped” add the water and salt and return to the fridge for 30 minutes
  4. Fold the dough together, it should look saggy and not wet enough, it is don’t add any more water, return to the fridge for 5-10 minutes
  5. Fold again, repeat this prosses 4 times
  6. Once the dough is folded enough roll it out with a pin and press it into a tin and reserve
  7. Peal and core apples toss with brown butter, ¼ cup of brown sugar, ¼ cup flour and a pinch of salt. Put this into pie tin
  8. Cook at 350 for 1.5 hours
  9. Brush with egg-wash and cook for another 45 minutes
  10. Serve hot or cold but let it rest for at least 40 minutes

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