Turkey Noodle Casserole

12 oz egg noodles
1/4 cup unsalted butter
2 cups sliced shallots or thinly sliced onions
2 cups diced celery
1/4 cup all-purpose flour
1/3 cup dry vermouth or dry white wine
1 1/2 cups of milk
1/4 cup cream
2 cups chicken or turkey stock
2 teaspoons dry tarragon
2 Tbsp whole grain mustard
3 cups coarsely chopped cooked turkey
6 ounces grated Gruyere cheese
1/2 teaspoon freshly ground black pepper
2 Tbsp lemon juice
1/2 cup panko bread crumbs
1 Tbsp melted butter
Freshly chopped parsley for garnish (optional)

Preheat oven to 375°F. Start heating 4 quarts of water for the pasta. Add 2 tablespoons of salt to the water (1 Tbsp for every 2 quarts of water).

Melt butter in a large, thick-bottomed pot (5-quart) on medium heat. Add the shallots and celery and cook until softened, about 5 minutes. Stir in the flour and cook over low heat, stirring for about 3 minutes.

Put the noodles into the boiling water you’ve heated. Follow the package directions and cook the noodles for 2 minutes less than the range given on the package. The pasta should be a bit firmer than al dente. So, for example, if the package instructions say bring to a boil and cook for 6 to 10 minutes, add the pasta to the hot water, return the water to a boil and cook it for 4 minutes. While the pasta is cooking continue on with the recipe.

Into the saucepan with the butter, shallots, celery, and flour, add the dry vermouth and let bubble for a minute. Then stir in the milk, cream, and stock. Add the tarragon. Bring to a simmer and cook over medium-low heat, stirring frequently, for about 5 to 8 minutes.

During this time the pasta will be ready. Drain it and rinse it with cold water to stop the cooking.

Add the grated cheese and mustard to the pot. Stir until the cheese is melted. Add the chopped cooked turkey to the pot. Add salt to taste (depending on if you are using salted stock or not, or salted butter or not, that could be no added salt to as much as a teaspoon). Add freshly ground black pepper.

Now it’s time to add the cooked pasta to the pot. If the noodles have stuck together, rinse them in the colander with a little water to separate the noodles from each other. Add the noodles to the pot with the turkey. Stir in the lemon juice. Adjust seasonings to your taste. Transfer the mixture to a buttered 3-quart casserole.

Sprinkle with panko and drizzle 1 Tbsp melted butter over the top.

Bake the casserole in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Garnish with chopped parsley, if using.

Whipped Sweet Potatoes with Maple and Chipotle

5 pounds (about 10 medium or 5 large) sweet potatoes, scrubbed
1/3 to 1/2 cup maple syrup
3/4 cup sour cream or créme fraîche
4 teaspoons purée from canned chipotles
1 1/2 teaspoons ground cinnamon
Salt to taste

Put oven rack in middle position and heat oven to 375 degrees. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
Meanwhile, combine syrup, sour cream or créme fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.

When potatoes are tender, remove from oven and slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, and purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning, transfer to warm serving bowl and serve immediately.

Roasted Butternut Squash and Red Onions

About 1/2 cup olive oil, plus extra for pans
4 large red onions
Coarse salt and black pepper
4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled
1/3 cup pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish

1/4 cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed

Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.

Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.

If using pine nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.

When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)

To serve, arrange vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

Cranberry Wild Rice Stuffing with Sausage

1 pound wild rice
1 bay leaf
6 tablespoons butter, more for greasing baking dish
2 medium yellow onions, diced
4 Italian-style sweet fennel pork sausages
3 cups cranberries (258 grams)
2 teaspoons kosher salt (12 grams), or to taste
1 teaspoon black pepper (5 grams)
2 to 3 teaspoons chopped fresh sage (optional)

Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.

Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9×13 baking dish if not stuffing into a turkey.

Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.

Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.

Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.

Classic Cranberry Sauce

4 cups whole cranberries
6 tablespoons sugar
Pinch of salt
1/4 cup orange juice or Grand Marnier (optional)
2/3 cup coarsely chopped toasted pecans (optional)

In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Bring to a boil, lower heat and simmer just until cranberries start to pop, 5 to 10 minutes. (If all the cranberries pop, the sauce may be too liquid.) Remove from heat.

Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.

Spicy Cranberry Relish

1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries

Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.

Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.

Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Make-Ahead Turkey Gravy

1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets, optional

Melt butter in a medium saucepan over medium heat, then add onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.

Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.

When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

Classic Last Minute Turkey Gravy

4 tablespoons unsalted butter
1/2 cup all-purpose flour
Pan drippings to taste
1/2 cup dry white wine (or use water)
4 cups homemade turkey stock or low-salt canned chicken broth
Salt and black pepper

Make a roux: melt butter in a large skillet. Add the flour all at once, whisking until incorporated. Cook, whisking occasionally, until the roux begins to look grainy, 3 to 4 minutes. Let cool completely.

When the roast turkey is done cooking, pour the pan drippings into a bowl.

Deglaze the roasting pan by adding the wine, bringing it to a boil and scraping the pan with a wooden spoon, adding a little water as needed to incorporate the browned bits. Add to the drippings in the bowl. Skim off the fat with a spoon, or put in the refrigerator or freezer until the fat has congealed on top, then remove fat.

Make the gravy: Bring the broth to a simmer in a covered saucepan, then slowly add 3 cups of the broth to the roux, whisking constantly. Slowly add the reserved drippings, starting with a few tablespoons; taste, then whisk in more a little at a time until the gravy tastes right. Season with salt, if needed, and pepper. To adjust the consistency, add more broth for a thinner gravy or simmer for a few minutes for a thicker one. Keep warm until ready to serve.

Simple Roast Turkey

1 turkey
(10 to 12 pounds)

Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed

Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).

Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).

When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff remaining onions and the lemon quarters into the turkey cavity. Brush turkey skin generously with oil or melted butter.

Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

Roasted Turkey Stock

1 carcass from a 10- to 15-pound turkey, preferably including neck, wing and leg bones
4 or 5 onions, quartered (no need to peel; just rub off any papery skins)
2 large or 3 small carrots, peeled and cut into chunks
4 large or 5 small celery ribs, cut into chunks
2 cups white wine
2 large or 3 small garlic cloves, smashed and peeled
4 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 whole arbol (or another small dried red) chile
Kosher salt

Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.

Remove from oven and transfer pieces to a stockpot.

Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.

Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.

Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.

Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.

Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.

Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.

YIELD About 3 quarts

NOTETo freeze in plastic bags, use a thick, sealable bag to line a plastic container; the container will hold the bag up while you fill it (1-cup and 1-quart units are the most useful). Label the bags before filling. Hold bag up by the edges, pour in stock, gently squeeze out any air and seal tightly. Remove from container and lay bags flat in freezer.

Ricotta Gnocchi

1 large egg
1 large egg yolk
16 oz. ricotta (about 2 cups)
½ tsp. freshly ground black pepper
½ cup finely grated Parmesan (plus more for serving)
½ tsp. kosher salt
1 cup all-purpose flour
One jar high-quality marinara sauce
Olive oil
Kosher salt
Fresh basil (optional)

In a large bowl, whisk egg and egg yolk. Add ricotta, pepper, Parmesan cheese and kosher salt, and mix until well combined. Add flour; stir just until combined and mixture forms a ball. Add more flour as necessary if the dough is too wet.

Making the gnocchi is easiest with some team work! Dust a rimmed baking sheet generously with flour. Have one person use 2 large soup spoons to shape heaping tablespoonfuls of dough into football shapes and then place them on the baking sheet. Have the other person roll the gnocchi with more flour so that they are coated (you should have around 50).

Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes. (The gnocchi will quickly float to surface, but continue cooking for the entire 5 to 6 minutes until they are fully cooked.)

Remove the gnocchi with a slotted spoon and transfer to a plate. In a skillet, heat a few drizzles olive oil, then add the gnocchi and gently pan fry for a few minutes on each side, until lightly browned. Add marinara sauce and stir to evenly coat.

Remove the pan from the heat and serve immediately. Serve topped with Parmesan cheese and fresh basil sliced in thin strips (chiffonade), if desired.

Spring Beet Salad

2 lbs baby red beets
2 lbs chioggia beets
2 lbs golden beets
3 tbsp sea salt
3 tbsp olive oil
3 tbsp banyuls vinegar
8 oz. walnut halves
1 tbsp olive oil
2½ oz. walnut oil
1 tbsp maple syrup
½ tsp sherry vinegar
½ tsp dry mustard
1 orange, supremed or sectioned
6 oz. arugula or as pictured red ribbon sorrel

Preheat the oven to 375° F. Wash and scrub fresh beets. Leave one-inch stem on beets.

Place beets in baking dish and toss with olive oil, salt and pepper.

Put enough water in the bottom of the pan to cover beets up to about one quarter of the way.

Cover with tight plastic wrap and tin foil. Bake for 45-60 minutes.

When beets are cool, take a wet cloth and under running cold water, slide the skin off of the beets.

Vacuum seal beets in olive oil, salt, pepper and banyuls vinegar for 4-10 hours. Or allow to marinate for 24 hours if not vacuum sealed.

For vinaigrette: Whisk together olive oil and banyuls vinegar. Salt to taste.

For walnut chutney: In food processor combine walnuts, olive oil, walnut oil, sherry vinegar, dry mustard and process.

To serve: Toss dressing with arugula and sprinkle with walnut chutney. Cut beets lengthwise in half and place around salad. Garnish with orange segments.

Watermelon Gazpacho

6 cups coarsely chopped seedless watermelon
5 ripe tomatoes, cored and quartered
1 tbsp. sweet smoked paprika
1 clove garlic, smashed
½ cup whole toasted macadamia nuts
3 tbsp. balsamic vinegar
1 tsp. minced chipotle
½ sweet white onion, finely diced
1 cucumber, seeded and diced
salt to taste

1. Blend 2 cups of watermelon in a blender until liquified. Add the rest of the watermelon, tomatoes, paprika, garlic, macadamia, balsamic vinegar and chipotle sauce and blend until smooth. Taste and season with salt. Chill for at least 1 hour.

2. Spoon into serving bowls and garnish with the onion and cucumber dice.

Blue Ginger Stir-Fried Vegetable and Rice Noodle Salad

8 ounces rice stick noodles
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions, white and green parts separated, thinly sliced
½ head white cabbage, halved, cored and cut into ½-inch dice
Kosher salt and freshly ground black pepper
2 medium red bell peppers, cut into ½-inch dice
2 cups shredded carrots
4 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
½ cup packed basil leaves, cut into ¼-inch strips

Place the noodles in a large bowl and fill it with hot water to cover. When the noodles have softened, after about 15 minutes, drain, return to the bowl and set aside.

Heat a wok over medium-high heat. Add the oil and swirl to coat the pan. When
the oil is hot, add the garlic, ginger and scallion whites and stir-fry until aromatic,
about 30 seconds. Add the cabbage and stir-fry until wilted, about 1 minute. Season
with salt and pepper, add the peppers and carrots, and toss. Add 2 tablespoons of
the soy sauce and the vinegar, toss, remove from the heat, and adjust the seasoning
with salt and pepper, if necessary.

Add half of the vegetables, the remaining 2 tablespoons soy sauce, the sesame
oil and basil to the noodles. Mix well and season with salt and pepper.

Transfer the noodle mixture to a large serving platter, top with the remaining
vegetables and garnish with the scallion greens. Serve immediately. Serves 6.

Macadamia Nut Cheese

3 cups macadamia nuts
2 tablespoons unpasteurized miso
1/4 cup finely chopped purple onion
2 ~ 3 finely chopped green onions
2 tablespoons finely chopped basil
2 tablespoons finely chopped parsley
1 dash of Ume plum vinegar
2~3 cloves of finely chopped fresh garlic

Place all ingredients in a high powered blender until smooth. Strain through a cheese cloth overnight to drain the excess moisture. Refrigerate once complete. It is best to make a day ahead of time to let the flavors blend together. It lasts for a couple of weeks in the refrigerator.

Vitamix Tomato Soup

• 4-5 medium tomatoes
• 1 clove of garlic
• 1 shallot
• 2-3 leaves of basil
• 1/2 tsp of oregano
• Salt to taste

Wash and cut the tomatoes into chunks. Add all other ingredients into the Vitamix and blend until smooth. You can keep blending to warm up the soup or pour into a pot.

Cut 3-5 more basil leaves into strips and add some arugula. Stir until it has wilted.