Chef David Pantone Thanksgiving 2012 recipes: Best recipes from Lincoln Culinary Institute's chef

Look below for Chef David Pantone's best thanksgiving recipes.

Perfect Roasted Turkey

(Cider Brine – Roast – Rest - Carve)

Perfect Mashed Potatoes

(Hot and Dry!)

Whole Roasted Pumpkin Stuffed with

Wild Mushroom and Herb Bread Dressing

(Centuries old technique.  Just really cool!)

Carrots Glazed with Orange Juice and Dill

(How to glaze a fruit or vegetable)

Brussels Sprouts with Red Peppers and Bacon

(The right way to cook green vegetables – Blanch and Chill)

Green Beans with Brown Butter and Cashews

(The right way to cook green vegetables – Blanch and Chill – plus how to make butter even better)

Fresh Cranberry Sauce

(Great served hot or cold)

Spiced Apple Tart with Ice Cream and Maple Syrup

(Simply, Convenient, and Delicious!!!)

The Perfect Roasted Turkey

I like to brine my turkey to add flavor and moisture.  (This is totally optional, but it is well worth the effort.)

For the brine:

Mix together 1 gallon apple cider, 1 cups kosher salt, 1 cup brown sugar, some rosemary sprigs, a couple cloves of garlic, some thyme, and some black peppercorns.  Warm up just until the sugar and salt are dissolved.  Cool to room temperature.  Wash and dry the turkey and place into the brine.  Refrigerate from 4 to 12 hours.  Before roasting, remove turkey from brine, rinse and dry it.

For the bird:

1 - Turkey, cavity empty, rinsed and dried

This gets stuffed inside of the turkey: Not so good to eat!

Salt and Pepper as needed

1 – onion, chopped

1 – apple, cut into quarters

1 – lemon, cut into quarters

A couple of sprigs of rosemary

A couple of sprigs of sage

            Microwave the onion, apple, and orange just until they soften up and release their aroma. Stuff them and the remaining ingredients in to the bird.

This gets brushed on the outside of the turkey before roasting:

      Coat with a liberal amount of canola oil.  This will promote a crispy skin.

Place in 500* oven for 30 minutes.  After 30 minutes cover breast with foil to retard browning and turn oven temperature to 350*.

Roast turkey 12 to 15 minutes per pound until the deepest part of the breast reaches 161*.  Do the math. Use a digital thermometer with a probe.

Remove turkey from oven.  Carefully move the turkey to a serving platter.  Rest, covered loosely with foil, at least 15 minutes before carving; 30 minutes is better.

Perfect Mashed Potatoes

HOT and DRY!!!

3 pounds baking potatoes, washed, peeled, cut into 1" cubes

½ cup half & half, hot (may need a bit more or less depending how thick you like them)

4 table spoons Butter, room temperature

Salt and pepper to taste – (white pepper if you have it.)

Place potatoes into a pot and cover with cold water.  Add 1 tablespoon salt.  Bring to a boil and cook until potatoes are fork tender.  Drain out the water and keep the potatoes in the pot.  Place pot over low heat and gently turn the potatoes in the pot so that some of the excess water evaporates.  When the potatoes are hot and dry, mash to the desired degree of lumpiness.  Add the butter and continue to mash.  Add the hot half & half and continue to mash.  Stir in the butter.  Taste and adjust seasoning with salt and pepper.  Transfer to serving bowl.  Enjoy!

HOT and Dry!!!
Whole Roasted Pumpkin Stuffed with

Wild Mushroom and Herb Bread Dressing

For the Roasted Pumpkin:

Cut off the top of the pumpkin and hollow it out as if you were making a Jack-O-Lantern.  Rub inside and outside with olive oil.  Season inside with salt and pepper.  Place in a roasting pan and add about one inch of hot water.  Bake at 350* for one hour.  Remove from oven and fill with stuffing.  Bake for about 60 minutes.

For the Dressing/Stuffing:

1 loaf Artisan style Rosemary Bread, or other herb bread (Cut into 1 inch cubes).  Place in a large mixing bowl.

¼ cup Olive Oil

1 Large, Sweet Onion, diced

6 cloves garlic, sliced

1 cup celery, diced

2 to 3 cups thick slices of wild mushrooms

2 to 3 cups chicken stock (heated) (depends how moist/dry you like it)

Salt and Pepper

Preheat oven to 370*.

In a large skillet, over medium heat, sauté onions, garlic and celery in the olive oil.  Add some salt and pepper.  Cook until soft and they just start to turn golden.   Remove from pan with a slotted spoon so that the olive oil remains in the pan.  Place cooked vegetables on top of the bread.  Turn heat up to medium high and add the mushrooms and a little salt and pepper.  Stir and cook until they just start to turn golden.  Remove from heat and add to bread.  While slowly adding the first 2 cups of stock, gently mix the ingredients until they are incorporated.  If you mix too aggressively, it will turn to mush.  Don't do thatJ.  Add more stock to make it nice and moist.

Place stuffing into cooked pumpkin.  Bake for 60 minutes.  Enjoy!

Carrots with Orange Juice and Dill

1 pound Carrots, washed, peeled, sliced into

¼" disks.

Enough water to cook the carrots

Orange Juice as needed, (about ½ cups)

2 tablespoons Butter

1 tablespoon Fresh Dill, chopped

Pinch of Salt

Pinch of Sugar – Optional

Please carrots in a medium size sauce pan.  Add enough water to cover. Add two pinches of salt.  Turn heat to high and bring to a boil.  Boil for 4 minute.  Remove from heat, and strain out water.  Place carrots back into the sauce pan.  Add orange juice, butter, pinch of salt and pinch of sugar.  Bring to a boil and stir to coat carrots with juice and butter.  Boil about 1 minute, or until carrots are tender to your liking.   Add dill. Taste and season as needed.  Serve.  Enjoy!

Brussels Sprouts with Red Peppers and Bacon

About 1 pound Brussels sprouts, washes, stem trimmed, outer leaves removed, cut in half top to bottom

4 slices of your favorite bacon, diced into small pieces

                   (if you would like to go meat-free just use 2 tablespoons Olive Oil)

½ Red bell pepper, cut into very small dice

Pinch of sugar (optional)

Salt and Pepper to taste

In a large sauce pan, bring 3 quarts of salted water to a full boil.  Add Brussels sprouts and boil until the sprouts are tender, about 4 to 5 minutes.  Remove sprouts from water.  Place in ice bath to stop cooking.  Discard water.  When sprouts are completely cold strain and set aside for next step.  This can be done hours ahead.

In a large skillet, over medium heat cook the bacon until it is nice and crispy.  Add the red peppers and sauté for about 1 minute.  Turn the heat up to high, add the Brussels sprouts and sauté until the sprouts start to turn golden brown.  Add a pinch of sugar, some salt and some pepper.  Transfer to serving dish.

Green Beans with Cashews and Brown Butter

Wash and trim the beans.  Blanch in salted boiling water for 3 minutes.  Remove from water and plunge into ice waster to shock stop the cooking.  Remove from ice water, drain, store refrigerated until service time.

Place 2 tablespoons of butter in a skillet and heat it on medium setting.  Watch carefully, as the water from the butter evaporates.  As soon as the water is gone, the butter will start to turn brown and take on a nutty aroma.  Immediately add a hand full of roasted, lightly salted cashews.  Shake those around for about 45-60 seconds then add the beans.  Shake the beans until they are hot. Season with salt and pepper and serve.

Fresh Cranberry Sauce

The basic components ingredients for cranberry sauce are as follows:

Something Tart – the cranberries

Something Sweet – sugar, honey, brown sugar, molasses, candy canes……

Something Wet – water, orange juice, 7 Up soda, ……

A little Somethin' Somethin' – grated ginger, shallots, apples, raisins, figs, dried pears…

Try this one with figs and balsamic vinegar.

Sauté 1 tablespoon of grated ginger and 2 tablespoons of shallots in a little vegetable oil.  Cook just until soft.  Add ¾ cups of brown sugar, ½ cup honey, ¼ cup sugar, and a pinch of salt.  Cook until sugars are dissolved and everything is bubbling.  Add ½ pound of cranberries and cook while stirring until the cranberries pop and everything gets thick. (5 minutes) Add another ½  pound of cranberries and cook an additional 5 minutes.  Add 1 cup of diced, dried, figs and a blast of balsamic vinegar (about 1 tablespoon, more or less as you like)

Enjoy hot or cold.

Spiced Apple Tart and Maple Syrup

 

2 sheets of Puff pastry dough, thawed while in the package

2 cups Vanilla pudding (homemade, or store bought)

3 Apples, cored, sliced thin (Granny Smith is my favorite)

2 tablespoons butter, melted

2 teaspoons of Apple Pie Spice

¼ cup sugar (about)

¼ cup pure Maple syrup – as needed

Remove puff pastry sheet from package.  Unfold one sheet onto a parchment paper covered cookie pan.  Poke sheet many, many times with a fork to retard rising.  Brush edge with water.  Unfold second sheet of puff pastry dough.  With a pastry wheel cutter, or a sharp knife, cut the sheet into ½" strips.  Lay the strips around the edge of the first pastry sheet to create a "frame".  The frame should be at least two layers high.

Spread the pudding onto the pastry sheet, inside the frame.  Shingle sliced apples on top of the pudding.  Brush the apples with the melted butter.  Sprinkle with the apple pie spice and the sugar.

Bake at 400* until very brown.  Remove from oven and slide onto serving dish or cutting board.  At dessert time, cut the tart into portions.  Place a portion on each plate.  I like to top tart pieces with a scoop of ice cream and drizzle with maple syrup.  Enjoy!

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