CHRISTMAS DINNER RECIPES

Transcription

1 CHRISTMAS DINNER RECIPES

2 CHRISTMAS SHOPPING LIST BREAD 1 Blackbird Baking Co. plain focaccia FROZEN Pusateri s Veal Demi-glace grean peas MEAT 6 lb boneless prime rib roast PRODUCE 2 heads garlic 1 large shallot 1 head cauliflower 1 container baby kale 1 container pomegranate seeds 1 yellow onion 1 bunch carrots 1 bunch celery 1 green cabbage 1 zucchini 1/2 lb green beans 1 container arugula 1 package basil 1 lemon 1 1/2 lbs Yukon gold potatoes 1 package chives 2 bunches heirloom carrots 1 bunch parsnips 1 celery root 10 pearl onions 1 bunch rosemary 2 1/2 cups Brussels sprouts GROCERY all purpose flour bay leaves dried thyme pink Himalayan sea salt chili flakes black pepper vegetable oil Pusateri s Delicato Extra Virgin Olive Oil Pusateri s White Balsamic Vinaigrette Chuck Hughes My Vegetable Farmer s Mild or Spicy Antipasto Chuck Hughes My Woodsman s Maple Syrup Chuck Hughes My Vegetable Farmer s Mild or Hot Pepper Spread pine nuts hazelnuts Pusateri s Maple Pecans pistachios fontenella tomatoes canned navy beans mezzi tubetti pasta vegetable or chicken stock DAIRY eggs whole milk unsalted butter heavy cream CHEESE & DELI Elgin Buffalo Cheese parmigiano reggiano OTHER Cabernet Sauvignon Ruby Port

3 1 CUP MEZZI TUBETTI PASTA 2 TBSP PUSATERI S DELICATO EXTRA VIRGIN OLIVE OIL 1 SMALL YELLOW ONION, DICED 1 CAN FONTENELLA TOMATOES, PURÉED 3 MEDIUM CARROTS, PEELED & DICED 4 STALKS CELERY, DICED 1/2 SMALL HEAD GREEN CABBAGE, CHOPPED 1 ZUCCHINI, DICED 1/2 CUP GREEN BEANS 1/2 CUP FROZEN PEAS 1 CUP CANNED NAVY BEANS 6 CUPS VEGETABLE (OR CHICKEN) STOCK VEGETABLE MINESTRONE Cook pasta in a separate pot, drain and set aside. Sauté onions in olive oil in a soup pot until tender. Add carrot, celery and cabbage. After 5 minutes add canned tomato and stock. Simmer for 20 minutes then add zucchini, peas, green beans and drained navy beans. Season with salt and pepper and simmer another 10 minutes. Add pasta before serving. Top with Arugula Basil Pistou and shaved Parmigiano Reggiano. SALT & PEPPER

4 1/2 CUP ARUGULA, TORN 1/2 CUP BASIL, TORN 1/4 CUP PINE NUTS 1/4 CUP PARMIGIANO REGGIANO, GRATED 1/4 CUP LEMON JUICE 2 TBSP LEMON ZEST 1 TSP SEA SALT 1/2 TSP BLACK PEPPER, FRESHLY GROUND 1/4 1/2 CUP PUSATERI S DELICATO EXTRA VIRGIN OLIVE OIL ARUGULA BASIL PISTOU Add all ingredients except olive oil to a blender and pulse to combine. With blender running at low speed, slowly add the olive oil until you reach your desired consistency.

5 1 LOAF BLACKBIRD BAKING CO. PLAIN FOCACCIA 2 TSP PUSATERI S DELICATO EXTRA VIRGIN OLIVE OIL 1 CLOVE GARLIC, PRESSED 1/2 TSP CHILI FLAKES (OPTIONAL) 1/4 CUP ELGIN BUFFALO CHEESE, GRATED (OR GRUYERE) 1/4 CUP CHUCK HUGHES MY VEGETABLE FARMER S MILD OR SPICY ANTIPASTO ANTIPASTO FOCACCIA 1. Preheat oven to 375 F. Place focaccia on a parchment lined baking sheet. Brush with olive oil and top with pressed garlic. 2. Sprinkle with chili flakes (if using) and grated cheese. 3. Bake for 10 minutes until bread is golden and cheese is melted. 4. Remove from oven and spoon on antipasto. Slice and serve immediately.

6 1 CUP CAULIFLOWER, SHAVED WITH A MANDOLINE (OR SHAVED BRUSSELS AVAILABLE IN PRODUCE) 1 CONTAINER (250 G) BABY KALE 1/4 CUP POMEGRANATE SEEDS 1/4 CUP PUSATERI S MAPLE PECANS 1/2 CUP PUSATERI S WHITE BALSAMIC VINAIGRETTE* SHAVED CAULIFLOWER SALAD Combine salad ingredients in a large bowl. Top with vinaigrette just before serving and toss. *Make your own white balsamic vinaigrette by combining 1/4 cup Pusateri s Delicato Extra Virgin Olive Oil, 1/4 cup Pusateri s White Balsamic Vinegar, 1 tbsp Dijon mustard, 1 tsp honey and a large pinch of salt and pepper in a jar. Shake well.

7 2 1/2 CUPS BRUSSELS SPROUTS, TRIMMED AND HALVED 5 CLOVES GARLIC, SLIVERED 1/2 CUP WHOLE BLANCHED HAZELNUTS 3 TBSP CHUCK HUGHES MY WOODSMAN S MAPLE SYRUP 3 TBSP CHUCK HUGHES MY VEGETABLE FARMER S MILD OR HOT RED PEPPER SPREAD CHARRED BRUSSELS SPROUTS WITH SPICY MAPLE DRESSING Spread Brussels sprouts, garlic and hazelnuts on a parchment lined baking sheet. Combine maple syrup and red pepper spread in a small bowl and mix well. Pour maple syrup-red pepper spread mixture over Brussels sprouts and stir to coat. Bake for minutes or until Brussels sprouts are tender and charred.

8 4 CUPS PUSATERI S VEAL DEMI-GLACE 750 ML x 2 BOTTLES CABERNET SAUVIGNON 2 CUPS RUBY PORT 3 CLOVES GARLIC, PEELED 1 LARGE SHALLOT, PEELED & HALVED 2 BAY LEAVES 1 TSP DRIED THYME 6-LB BONELESS PRIME RIB BEEF ROAST PINK HIMALAYAN SEA SALT FRESH PARSLEY SPRIGS, TO GARNISH PRIME RIB WITH CABERNET JUS Rub roast with Himalayan sea salt and bring to room temperature. Combine the first six ingredients and thyme in large, saucepan. Boil until reduced by half, about one hour. Preheat oven to 300 F. Place beef, fat side up, in a heavy baking pan. Roast for four to six hours until meat thermometer inserted into center registers 140 F. The roast will come out medium rare all the way through. Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to a boil, scraping up any browned bits. Season with salt and pepper. Pour jus into a sauce boat. Carve beef and serve, passing jus separately.

9 4 LARGE EGGS 1 1/2 CUPS WHOLE MILK 1 1/4 CUPS ALL PURPOSE FLOUR 1/2 TSP SALT 1/4 CUP VEGETABLE OIL YORKSHIRE PUDDING Combine eggs, milk, flour and salt in a blender and blend until smooth. Refrigerate mixture for at least 30 minutes. Preheat oven to 425 F. Place 1 tsp of oil into each section of a 12-hole Yorkshire pudding or muffin tray and place in the oven to heat for 10 minutes. Remove the tray from the oven and carefully fill each hole 3/4 full with egg-milk-flour mixture. You should hear sizzling when you add the mixture. Immediately place the tray back in the oven and bake for minutes or until Yorkshire puddings have risen, are golden brown and crisp.

10 B 1 1/2 LBS YUKON GOLD POTATOES, PEELED AND HALVED 1/4 CUP UNSALTED BUTTER 1/4 CUP HEAVY CREAM (35%) 1/4 CUP CHIVES, FINELY CHOPPED SALT & PEPPER CHIVE MASHED POTATOES Bring a large pot of salted water to a boil over medium-high heat and add potatoes. Boil until potatoes are fork tender, approximately minutes. While potatoes are boiling, place butter in a pan over medium heat. Swirl the butter regularly. As it melts, it will foam and begin to change from yellow to golden brown to toasty brown. The butter will also begin to develop a nutty smell. Remove butter from heat and allow to cool slightly. Once potatoes are tender, rice them or mash them to a smooth consistency. Stir in brown butter, heavy cream and chives. Season to taste with salt and pepper.

11 42 CUPS HEIRLOOM CARROTS, PEELED & CUT IN 1/2" SLICES 1 CUP PARSNIPS, PEELED & CUT IN 1/2" SLICES 1/2 CUP CELERY ROOT, PEELED & CUT IN 1/2" SLICES 10 PEARL ONIONS, PEELED 1 TBSP FRESH ROSEMARY, FINELY CHOPPED 3 CLOVES GARLIC, MINCED 2 TBSP PUSATERI S DELICATO EXTRA VIRGIN OLIVE OIL ROASTED ROOT VEGETABLES WITH PEARL ONIONS (serves 4-6) Preheat oven to 375 F. Place vegetables in a large bowl. Add garlic and olive oil and mix well to coat. Spread vegetables in a single layer on a parchment lined baking sheet. Bake for minutes until tender and golden.