Archive for November, 2009
Shaved Brussels Sprout and Prosciutto Salad with Top Chef Stephanie Izard
Posted by: | CommentsRaw brussels sprouts are amazing in salads when thinly sliced. They offer an entirely different flavor experience to the palate as opposed to the frequently hated cooked version. Mild, crunchy, and nutrient packed, Top Chef Stephanie Izard shows us how to prepare a beautiful brussel sprout salad with a light vinaigrette, in this video from Whole Foods Market. She recommends this salad for a Thanksgiving side dish, but this is an excellent choice any time of year when nice looking sprouts are to be found.
Recipe as adapted from the video:
Shaved Brussels Sprouts Salad with Prosciutto
Chef Stephanie Izard
For the salad:
1/4 lb of prosciutto (simply omit this for a vegetarian option)
1 lb of brussels sprouts, sliced
2 cups of corn
8 ounces of manchego (or alternatively Parmesan) cheese, shaved
1/4 cup of chopped toasted pecans
For the vinaigrette:
1/4 cup of lemon juice
2 Tbsp of maple syrup
2 Tbsp of minced shallot
4 Tbsp of extra virgin olive oil
1 pinch of salt and pepper
For more from Stephanie check out her blog here, which has delicious videos and recipes, and also follow her updates on Twitter.
The Perfect Turkey Gravy Recipe
Posted by: | CommentsA must see Thanksgiving video from Top Chef Hosea Rosenberg and Whole Foods Market, a perfect, simple, classic turkey gravy recipe.
Read on for the written recipe Read More→
How to Carve a Turkey With Top Chef Hosea Rosenberg
Posted by: | CommentsScore: Just what the Thanksgiving doctor ordered. Top Chef Hosea Rosenberg shows us how to carve a turkey with ease and confidence, in this featured video from Whole Foods Market.
Instructions via the video:
- After letting your turkey rest for 20 minutes, place on the cutting board and pull out the aromatics.
- Find the loose skin between the breast and the leg, carve downward to pull the leg away. You can use a fork to help pry the leg off, and you may need to twist the leg to assist.
- Next remove the drumstick from the thigh, taking your knife down the middle between the two. Serve the leg whole or slice it if desired. Slice the thigh diagonally, keeping the skin intact.
- Next, take off the wings, you can either twist them by hand or use a knife.
- Next, the breast meat. Find the breastbone in the top center, and cut on both the right and left sides of the bone, letting the bone be your guide. Slowly and carefully cut down across the ribcage.
- Slice the breast meat into slices, and make a gorgeous display by fanning the slices on the platter.
- Garnish your finished platter with fresh herbs. You’re done, prepare for praise!
